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Taco Tuesday

Nov 4th

Tri-Tip

6" corn tortilla, bed of guacamole, sliced tri-tip, spicy chimichurri sauce, pickled red onion, cotija cheese and micro radish.

Nov 11th

Grilled Pastor Shrimp
6' corn tortilla, sliced of grilled panela cheese, house shrimp with pastor marinade. topped with avocado salsa, cilantro and onions and grilled pineapple.

Nov 18th

Tacos Ahogados

6' corn tortilla deep fried, stuffed with carnitas. Served in a bowl, wet with tomato salsa. topped with green cabbage,  pickled yellow onions, radish and lime.

Nov 25th

Jerk Chicken

6' flour tortilla, red cabbage slaw, cilantro aioli, chicken with a traditional Jamaican jerk marinade. Pico de gallo and sliced grilled jalapenos and queso fresco on top.

Monthly Specials

Nov 7th
Chile Nogada

Roasted poblano pepper stuffed with a sweet and savory picadillo. Covered with creamy walnut sauce. Topped with pomegranate and parsley leaves. Served with a side of Spanish house rice.

Nov 14th

Caldo de Res

Traditional hearty mexican beef and vegetable soup simmered in a rich flavorful broth.

Nov 21st

Pollo con Papas

Grilled Chicken airline marinade with a spicy adobo, over a bed of roasted cambray onions and potatoes. Served with a side of classic coleslaw and macaroni salad.

Get ready for a taste adventure from one of California's great agriculture legacies - Yolo County. Here at the Cantina, we seek to build upon the world's great, regional Latin recipes one ingredient and one method at a time by blending old world traditions with new world flavors. We strive to source our ingredients from local farms and producers while creating our culinary offerings from scratch every day. From our famed Taco Tuesday Chef Tacos to our leading-edge daily specials that marry California cuisine with all things Latin, our focus is always to provide you with an experience that is both memorable and exciting.


So relax and enjoy a little vacation with us - get away to the Cantina!

ORIGINAL FLAVORS

REGIONAL RECIPES

Get Away To The Cantina!

An Interview With Maria's Cantina Chef Maritza Salazar

March 18, 2021
How long have you worked for Maria's Cantina and what was your work experience prior to Maria's? I Studied and received my degree in Gastronomy at the International Gastronomic College in the City of Guadalajara, Jalisco. Mexico. I did my professional internship for 6 months at Atelier Belge in Madrid Spain. I have been at Maria's Cantina for close to 4 years. What is your favorite aspect of working at Maria's Cantina? My favorite aspect about working at Maria's is being able to always give my best in each dish made. It is made with love for each of our guests. As Sous Chef, what is your approach to developing Maria's menu items and specials? I like to create the menu according to new trends, seasons and always improving to achieve excellence. Without neglecting our bases. Is there a Maria's dish you are most proud of developing or preparing and why? I really like the preparation of dishes based on traditional Mexican cuisine. What Maria's signature menu item do you most recommend? I recommend all of our seafood items. The flavors and presentation are always fresh and clean.  What are some of your most memorable food experiences and how have they translated into your inspiration for Maria's menus? My passion for cooking began at 10 when I cooked breakfast for my family, although it was something basic like Mexican eggs, I gradually developed my seasoning. My study at the gastronomy school and my stay in Spain gave way to cooking in a professional way with great knowledge that I have undoubtedly applied in every moment of my stay at Maria's.