Brazas Cocina Latinoamericana

A roasted Cornish hen, served with wild rice and vegetables

Chicken Enchilada, Poblano sauce, queso fresco, and sour cream

Grilled vegetable enchilada on a blue corn tortilla with red onion and green sauce

Bacon-wrapped chicken breast stuffed with mushrooms and Manchego cheese honey mustard dressing, and papa Cambray

Toasted bread, 60% beef 40% chorizo patty, black beans, onions, avocado, pepper jack cheese, spicy chipotle mayo, and papa gajo

Chicken breast, cream chipotle sauce, and white rice

Lamb rack with a dijon mustard marinade, rustic puree, and baby vegetables

Shrimp, lemon, garlic, butter, rice, and vegetables

Lightly breaded shrimp simmered in a wine and jalapeño sauce. Served on a bed of rice and garnished with bell peppers, tomatoes, and avocado slices.

Shrimp with cheese, bacon, rice, and vegetables

Grilled bass fish served with baby vegetables.

Octopus with pesto, New York strip, shrimp, and vegetables.

Fish of the day, cherry tomatoes sauteed with garlic, thyme, and a touch of white wine. Served atop white rice.

Octopus, grilled pineapple, onion, tomato and served with an avocado puree

Pasilla pepper stuffed with mushroom, shrimp, crab, and Oaxaca cheese, spicy chipotle cream sauce, and white rice

Bass fish with an almond crust served with a creamy saffron risotto.

Ora King Salmon with white butter sauce and grilled asparagus.

Chicken on fresh baby lettuce with Caesar dressing, parmesan cheese, cherry tomatoes, and garlic croutons.

Grilled pear, hibiscus glaze walnuts, parmesan cheese, and a champagne vinaigrette.

Grilled panela with mixed greens, fresh spinach, cherry tomato, baby corn, mushrooms, julienned corn tortilla, and our house made tequila-lime vinaigrette.

Lime seasoned shrimp, cucumber, red onion, tomato, cilantro, and green sauce.

Fried calamari served with a basil pineapple and roasted garlic aioli.

Breaded shrimp, lettuce, and house sauce.

Peruvian-style ceviche made with your choice of fish or shrimp, onions, cilantro, and corn; mixed and served with a spicy and creamy Rocoto sauce.

Crispy ribeye chicharrón served with guacamole.

Chicken flautas (6pc), Poblano sauce, lettuce, queso fresco, red onion, and cherry tomato.

Fresh avocado, lime, and salt.

A portobello mushroom stuffed with provolone cheese.

Melted Oaxaca cheese mixed with sauteed poblano peppers, and onions, topped with chorizo.

Grilled Vegetables; zucchini, squash, mushrooms, asparagus, corn, and a delicious green sauce.

Beef tongue, cilantro, onion, and bone marrow.

Marinated pork belly, creamy avocado, grilled red onion on blue corn tortillas.

Roasted bone marrow accompanied with the house salsa.

Crema de Elote, croutons, roasted corn, and cilantro oil

Poblano pepper cream, baby corn, cherry tomato, and sour cream

Tortilla soup accompanied with panela cheese, avocado, cream, roasted pepper, and julienned tortilla.