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Salpicón Specials of the Week
Dessert Menu

Salpicón Specials of the Week

january 28th to february 3rd



sopa - soup

sopa de lentejas - 7

lentil soup garnished with grilled pineapple, smoked bacon, chile pasilla and queso añejo
wine suggestion: Dopff au Moulin Gewurztraminer, Alsace, France   2008

entremeses - appetizers

ostiones con chipotle - 16

Delaware oysters topped with spinach and Chihuahua cheese; sauced with a chipotle cream and baked
wine suggestion: Shaya Verdejo, Old Vines, Rueda, Spain   2009

enchiladitas de pescado - 10

small baked enchiladas of shredded achiote-marinated cod topped with a creamy roasted tomatillo-serrano sauce, queso fresco and red onion
wine suggestion: Gobelsburger Grüner Veltliner, Kamptal, Austria   2013

crepa de huitlacoche - 10

earthy corn mushrooms sautéed with onion, garlic and serrano chiles, folded into a cilantro crêpe and topped with a roasted poblano cream sauce and aged Manchego cheese
wine suggestion: Bastianich Friulano, Adriatico, Colli Orientali del Friuli, Italy   2009

sopes surtidos - 10

three small, thick country tortillas topped with: black beans and chorizo with spicy salpicón (habanero salsa); black beans with molcajete sauce and avocado; and roasted tomatillo sauce with a grilled shrimp
wine suggestion: Chacewater Syrah, Sierra Foothills, California  2011

platos fuertes - main dishes

pescado con hongos - 28

wild cod fillet coated with epazote and corn meal, sautéed and served on a bed of oyster mushrooms with Mexican crema; topped with a spicy tomato-habanero salsa and garnished with frizzled leeks; grilled zucchini
wine suggestion: Mount Eden Vineyards Chardonnay, Wolff Vineyard, Edna Valley, California   2011
wine suggestion: 
Talbott Logan Pinot Noir, Sleepy Hollow Vineyard, Santa Lucia Highlands, California   2013

langostinos poc-chu - 27

grilled freshwater prawns marinated in orange juice and guajillo chiles; served with frijoles colados, avocado, plantains and herbed rice
wine suggestion: Domaine Zind-Humbrecht Riesling, Alsace, France   2012
wine suggestion: Anima Libera Alma 3 Sangiovese, Toscana, Italy   2008

pato almendrado - 27

Grimaud Farms breast of Muscovy duck grilled medium-rare and duck leg confit in an almond sauce with capers; served with sautéed potatoes and spinach 
wine suggestion: Dopff au Moulin Gewurztraminer, Alsace, France  2008
wine suggestion: Sans Liege Grenache/Syrah Blend, The Offering, Santa Barbara County, California   2012

codornices en salsa de chile con miel - 33

garlic-marinated and grilled Manchester Farm quail served in a sauce of ancho chiles, garlic, caramelized onions and honey with a potato, cilantro and queso añejo cake
wine suggestion: Charles Baur Pinot Gris, Alsace, France   2011
wine suggestion: Gran Passione Rosso (Merlot/Corvina), Veneto, Italy   2013

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