Galerias Gourmet Dinner Menu

Sopas y Ensaladas

Teotihuacana
Homemade vegetable stock with fresh tomatoes, California and Guajillo chilies, and fresh peppermint, simmered to perfection, the served with crisp tortilla strips. Garnished with Chicharron, sliced avocado, sour cream and dried Guajillo chilies on the side. A spicy start for any of our entrees. 7.75

Soup of the Day
Mexican Traditional warm soup ask your server about it. 6.50

Jorge Camarena
Organic baby spinach greens, blue cheese, mandarin oranges Supremes served with fresh mint dressing. 7.25

Raul Anguiano
Thin cut Romaine tossed with grilled chicken, garbanzo beans, black beans, roasted corn, tomato, cotija cheese in a cilantro and Serrano chili dressing. 8.50

Jesus Guerrero
Mixed Greens with sliced Pear, Mandarin oranges, Candied Walnuts, dried Cranberries and Cranberry Vinaigrette. 7.50

Cesar Mexicana
Heart of Romaine lettuce, Parmesan and Cotija Cheeses, tortilla confetti dressed with a Chipotle chili and anchovy based vinaigrette 6.75
Add grilled Chicken 2.50

Carnes
Add a Small Soup of the Day or Cesar Salad for only $ 2.00

Flores Dona Elva
A wonderful, fresh, ten-ounce portion of U.S.D.A. Prime Top Sirloin broiled to perfection and served on top a grilled cactus leaf. Finished with a delicate Mexican sauce flavored with a unique blend of twelve different chilies and Hibiscus Petals. Garnished with roasted Pumpkin seeds. 14.95

Filete Uruapan
Broiled, seasoned Skirt Steak, layered with sautéed mushrooms, onions and green bell peppers. Finished with a light Avocado Sauce truly delicious! 14.75

Salvador Dali
Grilled pork Tenderloin with Guayaba and Rose Petals, Chile de Arbol and fresh Mexican herbs. 14.95

Arturo Ramirez
Grilled Pork Chops, caramelized onions and Mojo de Ajo. 14.75

Cornelio Garcia
Grilled pork tenderloin with mole verde. Sauce made with a blend of pumpkin seed, tomatillos and fresh herbs. 14.95

Lola Alvarez
Beef ribs marinated in tequila, guajillo chilies, and oven baked in a mango sauce 14.95

Pollo
Add a Small Soup of the Day or Cesar Salad for only $ 2.00

Francisco Toledo
Grilled Chicken Breast, stuffed with sautéed pineapple, jalapeno peppers, onions and Monterrey cheese with Roasted creamy Coconut Sauce. 13.95

Maria Izquierdo
Breast of chicken stuffed with Poblano Chilies, onions and Monterrey cheese, served whit a sauce of Poblano Chilies and Mexican cream. 13.55

Mole Poblano
A grilled skinless, boneless breast of chicken finished with our delicious, complex Mole Sauce made with blend of six different chilies, roasted almonds, cinnamon, and piloncillo with a bit of Mexican Chocolate and raisins. Served with a sprinkle of toasted sesame seeds. 13.55

Diego Rivera
A tender, pounded chicken breast stuffed with sautéed vegetables and Monterrey cheese, then steamed until cooked finished with a spicy pineapple sauce and garnished with a sprinkling of slivered almonds. 13.75

Nahum Zenil
Grilled breast of chicken served with two different sauce, one of cream of poblano and the other roasted red bell peppers. 12.95

Remedios Varo
A simply but tasty and elegant dish, two plum boneless chicken thighs, stuffed with spinach and Feta cheese, then oven roasted and covered with a creamy avocado sauce. 12.95

Jose Luis Cuevas
Sautéed strips of chicken breast, onions and zucchini, finished with a chipotle mole sauce made from smoked jalapeno chilies. 13.25

Mariscos
Served with small Soup of the Day or Cesar Salad

Susana Sierra
Fresh filled of Red Snapper marinated in New Mexico Chilies pan seared, served with spicy Chipotle Aioli. 15.95

Juan O’Gorman
Fresh filled of Salmon pan seared with a creamy roasted red bell peppers sauce.15.50

Camarones al Ajillo
Sautéed spicy Prawns, mushrooms, onions, Pasilla chilies and Roasted Garlic sauce 14.95

Vicente Jimenez
Sautéed Prawns, Scallops, Mussel and Clams. Served with a delicious Mojo de Ajo. 17.95

Carlos Quintero
Pan seared fresh tuna, mushrooms, onions, cooked with a red (hot) spice sauce made with a variety of hot peppers and orange and grapefruit juices. 15.95

Francisco Simental
Bacon wrapped scallops served in a guayaba, rose petals, Chile de arbol and fresh Mexican herbs. 14.95

Maria Cristian Frias
Coconut encrusted fried prawns, served with a cucumber sauce. 16.00

Frida Khalo
Two rolled crepes stuffed with crabmeat and surimi. Covered with a light avocado sauce and garnished with avocado slices. 14.25

Vegetarianos

Patricia Soriano
Marinated grilled Portobello mushroom layered with market fresh vegetables served with a tomato and white wine sauce drizzled with a Balsamic Reduction. 12.95

Crepas
Stuffed crepas with sautéed market fresh vegetables, served with a creamy and white wine sauce. 12.95

Chiles

Virginia
Two roasted Poblano Chiles filled with a Sautéed Vegetables cooked in their own juice and Queso Fresco, served with Ranchera sauce 12.50

Luis Barragan
Two roasted Poblano Chiles filled with Chihuahua Cheese wrapped in thin layers of puff pastry baked. Served with a light Zucchini Blossom sauce. 12.95

Chile Nogada
Two roasted Poblano Chiles filled with a combination of ground beef, ground pork, apples, raisins, almonds and peaches, served with a light walnut, ranchero cheese sauce, containing Jerez sherry and piloncillo. Garnished with dried cranberries or pomegrate seeds. 12.95

Kid’s Menu 3.95
For our guests 10 years old and under!
One Enchilada, One Small Burrito or One Small Quesadilla:
Served with rice and beans.

Enchiladas
Enchiladas are two corn tortillas stuffed with your choice of the following filling and your favorite enchilada sauce. Served with rice and your choice of black or refried pinto beans. Fillings: chicken, shredded beef, ground beef, azadero cheese or sautéed vegetables 10.95

Enchiladas Suizas
First a light cream cheese sauce and second our tomatillo green sauce.

Enchiladas de Mole Poblano
A blend of six different chiles, roasted almonds, cinnamon, and Mexican chocolate.

Enchiladas Rojas
A traditional red enchilada sauce made with roasted tomatoes and peppers.

Enchiladas de Chipotle
A creamy chipotle sauce made from smoke jalapeno chiles and peanuts.

Tamales
Served with two tamales, rice and refried pinto beans 12.25

Chicken Tamales
A corn dough flavored with dried chiles and stuffed with chicken and topped with a spicy tomato and apple salsa.

Vegetable tamales
A traditional tamal with a twist: spinach corn dough stuffed with a vegetarian mixture of feta cheese, poblano peppers strips and topped with a strawberry, cranberry sauce.

Pork tamales
A corn dough stuffed with chunks of pork loin cooked in a tomatillo, cilantro and jalapeno sauce, topped with a green tomatillo sauce.

Aperitivos

Tacos de Salmón al Pastor
Fresh salmon marinated in achiote (annatto paste), chiles and spices then sautéed. Served over corn tortillas, with organic wild greens and pineapple and drizzle with balsamic reduction. 8.50

Queso Fundido
Melted queso azadero cheese topped with your choice of cactus strips, chorizo or mushroom caps. Served with salsa pico de gallo and your choice of flour or corn tortillas. 7.25

Aguacate Relleno
Avocado gratin filled with shrimp, garlic, mushrooms and Oaxaca cheese. 7.50

Cielo, Mar y Tierra
Land, sea, and sky, a plate of hand made corn masa shells, filled with chicken, shrimp salad and chorizo sausage. 8.50

Champinones al Ajillo
Sautéed mushrooms, onions, Guajillo chiles and house herbs, served with a roasted garlic sauce and corn tortillas. 6.95

Guacamole con Flautas
Fresh avocado, onions, cilantro, jalapenos, served in a molcajete mortar with crispy corn flautas, stuffed with chicken. 7.50

Napoleon de Pollo
Chicken breast strips, sautéed in cream served on a puffy pastry triangles, finished with a tomato and white wine sauce 8.25