Palominos Restaurant

Shrimp and octopus aguachile bathed in an emulsion of tortilla ashes, citrus mix and chilies, all grilled, served on two crispy Sonoran shredded beef tacos and a base of Caribbean yellow chile sauce.

Thin slices of grilled pork jowl with ginger oil and chilies, served on a bed of green aguachile made with cilantro and light miso. Accompanied with fried leek and slices of serrano chile.

Thin slices of seared Rib Eye on a bed of caramelized onions, bathed in our red aguachile, fried garlic, avocado cubes, and red onion.

Traditional Sonoran shredded beef burrito with our special house preparation.

Sobaquera tortilla filled with skirt steak, refried beans, avocado, Anaheim chile, sauteed onions, and cheese.

Our famous original house recipe: Air-dried beef in chile colorado adobo.

Crispy Rib Eye accompanied by Chef's special sauce made with pumpkin seeds and a spicy touch.

Made with fried sobaquera tortilla, filled with shredded beef accompanied by lettuce, tomato, pickled onion, and caper aioli.

Air-dried beef, two burritos filled with Sonoran machaca cooked with red chile, and quesadillas made with Sonoran flour tortillas. Recommended for four people.

Guacamole is served in a molcajete with crispy Rib Eye, pickled onions, and serrano chile, accompanied by the Chef's special sauce made with pumpkin seeds and a spicy touch.

Mesquite-Grilled Cheese, flavored with olive oil and fine herbs.

Traditional Sonora cheese melted and served in a small clay pot.

Grilled Tenderloin Steak glazed with an oriental sauce, served on a bed of lettuce with cream cheese.

Cubes of tuna marinated in a chile and ginger vinegar, served on a rice cracker with jalapeño dressing.

Tripes grilled over coals, served with a basket of guacamole and sobaquera tortillas.

Half grilled chicken glazed with our traditional red chile marinade, served with mashed potatoes and green chile, cilantro and red onion salad, chili oil, and caper aioli.

Grilled octopus with chiltepin sauce and chintextle adobo, accompanied by leek puree, caper aioli, and a green apple, onion, cilantro, and ginger oil salad.

Grilled salmon with a fennel cream sauce, accompanied by a warm salad of artichoke hearts and cherry tomatoes.

Aguachile de rib eye | bacanora Tenderloin steak

Finished tableside on a salt block, served with chiltepin butter, and flamed with authentic Bacanora.

10oz

Filet mignon wrapped in crispy bacon, served with house-made mignon sauce with mushrooms.

5.5 oz of Flank Steak, 5.5 oz of Smoked Short Rib | Melted chihuahua cheese on brioche bread with caper aioli. Served with baked and fried potatoes.

Grilled Tenderloin Steak topped with pepper sauce, accompanied by truffle french fries with freshly grated parmesan cheese.

Oak-smoked Short Rib cooked low and slow for 8 hours, basted with demiglace and a piloncillo, Bacanora, and chiltepin honey glaze. Accompanied with sweet potato puree.

16oz

16oz

16oz

32oz

16oz

36oz

Burrata cured in lemon olive oil, kale, and spinach mixed with pistachio and ginger dressing, accompanied with candied beets, grilled peaches, pistachios, and pumpkin seeds.

Prepared at your table with the traditional dressing, served with croutons and parmesan cheese.

Brussels sprouts served with a traditional black sauce reduction, accompanied with feta cheese and cherry tomatoes.

The original! Slices of tomato, onion, cucumber, and grilled Anaheim chile, accompanied by cilantro dressing.

Thin strips of tortilla in tomato broth, accompanied by cheese, pasilla chile, crispy pork, and avocado.

The traditional one! Prepared with tomato broth, chunks of panela cheese, potato, and Anaheim chile.

Made with regional Sonoran green chile, panela cheese, croutons, and a touch of sour cream.

Crafted with premium Sonoran beef extract, infused with a subtle touch of Spanish sherry.

Legendary seasoned shrimp taco, wrapped in a crispy flour tortilla and bathed in molcajete sauce and cream.

Crispy octopus with three-chile guacamole, caramelized onions, and smoky jalapeño dressing.

Flour tortilla made with lard with creamy avocado, crispy palominos tripe, oak wood-smoked short rib meat cooked at low temperature for 8 hours, with 5-chile sauce and grilled sweet onion puree.

Slices of Rib Eye with a crust of manchego cheese and grilled Anaheim chile served on a corn tortilla.

Grilled Portobello mushroom stuffed with goat cheese, sun dried tomato, baby spinach, cherry tomatoes, and red onion. Accompanied with almonds and asparagus drizzled with serrano dressing.