Slices of skirt steak cooked over charcoal. Served with guacamole.
Tender pieces of chicken rolled up into a corn tortilla, covered with enchilada sauce and melted cheese.
5 oz. carne asada, 3 oz. shrimp, 3 oz. scallops and mushrooms sauteed with butter, garlic, and spices. Served with rice, beans, tortillas, and guacamole.