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Taco Tuesday

September 2nd

Coconut Shrimp

6" corn tortilla, green and red cabbage slaw, lime cream, 3ea shrimp deep fried, mango couli, and pineapple mango salsa.

September 9th

Barbacoa de Cerdo
Handmade corn tortilla, spicy shredded pork, frijoles de la olla, spicy salsa, cilantro and onions.

September 16th

Camarones a la Mexicana
6" Flour Tortilla, bed of fajita veggies, 3ea house shrimp, salsa de molcajete and queso fresco.

September 23rd

Chicken Teriyaki
6" corn tortilla, napa cabbage slaw, jalapeno aioli, chicken thigh with teriyaki sauce and ring crispy onions on top.

September 30th

Lengua de Res
Steamed double 6" corn tortilla, 3oz of meat, whole beans, tomatillo salsa, avocado salsa, cilantro and onions, pickled veggies.

Monthly Specials

September 5th
Molcajete for Two

Steak, Chicken, Shrimp over a bed of beans and chorizo fundido. Served with corn on the cob, grilled green onions, chimichurri and molcajete salsa. Grilled flour tortilla.

September 12th

Tampiquena

Skirt Steak, red cheese enchilada, white Mexican rice and refried beans. Served with guacamole, pico de gallo, grilled onions and jalapeno. Side of corn tortillas.

September 19th

Seafood Sopes

Three homemade sopes, melted oaxaca cheese, spicy shrimp, tomato salsa, pickled yellow onions, garlic and avocado aioli. Micro green on top.

September 26th

Chicken Pasta

Crammy Classic Italian carbonara served with chicken airline.

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.