Zócalo Restaurant Menu

Carnitas, chorizo beans, tomatillo salsa, onion and cilantro, sour cream, queso cotija.

Prepared fresh with avocados, tomato, jalapeño, cilantro, onion, radish, fresno chile and queso cotija.

Filled with house ground beef, pinto beans and monterey jack cheese – fresh cabbage, pico de gallo, poblano crema, queso cotija.

Shredded chicken and onion in chipotle salsa, chorizo beans, romaine, fresno chile, avocado salsa, sour cream, queso cotija

Tortilla chips, chori-queso, pinto bean purée, pico de gallo, guacamole, sour cream, queso cotija, and your choice of chicken, or carnitas.

Braised corn, chili lime salt, queso cotija, lime pickled onion, chipotle aioli.

Shrimp, aguachile verde, avocado, cucumber, red onion, serrano, and cilantro.

Fish or shrimp, pico de gallo, avocado, cucumber, radish, house made Zócalo hot sauce.

Chorizo, onions, mushrooms, Monterey Jack cheese, and chipotle salsa. Served with tortillas.

Filled with potato, spinach and Monterey Jack cheese – serrano salsa, fresh cabbage, pico de gallo, sour cream, queso cotija.

Fresh masa tortillas, Monterey Jack cheese, braised chicken, epazote, tomatillo salsa, onion and cilantro, queso cotija.

Romaine, baguette crumbs, queso fresco, black garlic, caesar dressing.

Ground beef and pinto beans, cherry tomato, roasted corn, avocado, radish, sour cream, grilled flour tostada, queso cotija, and red wine vinaigrette.

Roasted carrots, orange, avocado, pumpkin seeds, goat cheese, and balsamic chipotle vinaigrette.

Blackened salmon, baby kale, brown rice, black beans, roasted sweet potato and carrots, pickled red cabbage, mango glaze, cilantro pesto, and red wine vinaigrette.

Grilled chicken, cilantro-lime rice, David’s beans, Monterey Jack cheese, serrano salsa, sour cream, guacamole, romaine, pico de gallo, radish, and queso cotija with a jalapeno toreado. Steak, Carnitas, Shrimp, Blackened Salmon

Mexican classic: Pork simmered in a red chile broth with hominy. Served with cilantro, onion, cabbage, radish and roasted chiles.

Sacramento’s favorite. Mexican beer battered fish, fresh cabbage, pico de gallo, and chipotle aioli.

Slow roasted pork confit, tomatillo pico de gallo, and morita salsa.

Marinated steak, fingerling potato with onion and poblano chiles, morita and avocado salsas.

Smoked pork shoulder in an achiote rub and glaze, pickled red onion, and mild habanero salsa.

Garlic adobo shrimp, fresh cabbage, tropical pico, and pineapple habanero salsa.

Crispy tortilla shell, Monterey Jack cheese, braised chicken, romaine, pico de gallo, queso cotija, serrano salsa and housemade Zócalo hot sauce.

Portobello mushrooms, fingerling potato with onion poblano chiles, morita and avocado salsas

Choose 2 or 3 tacos to create your perfect meal.

Filled with Jack cheese and chicken braised in pasilla chile. Queso cotija, sesame seeds, and plantains. Your choice of 2 or 3 enchiladas. Our mole recipe was taught to us at the Convento de Santa Clara in Puebla, Mexico. The birthplace of mole poblano.

Filled with Jack cheese and chicken braised in pasilla chile, green salsa consisting of poblano and jalapeño chiles, tomatillos and cilantro. Sour cream and queso cotija.

Filled with Jack cheese and chicken braised in pasilla chile, red salsa consisting of California and Japone chiles, cumin, and roasted tomato. Sour cream and queso cotija.

Choose 2 or 3 enchiladas to create your perfect meal.

Medium-well steak, portobello mushroom with poblano chile, onion and Jack cheese, cambray onion, a jalapeño toreado and tomatillo arbol salsa. Served with tortillas.

Grilled chicken, cilantro-lime rice, David’s beans, Monterey Jack cheese, sour cream, and guacamole. Served "wet" with chile puya salsa and topped with romaine, pico de gallo, and queso cotija.

Queso cotija-crusted flour tortilla, braised chicken, black bean purée, Monterey Jack cheese, grilled onion, and poblano crema. Served with cilantro-lime rice and black beans.

Slow roasted pork confit with hints of cinnamon and orange. Tomatillo salsa and lime-pickled red onion. Served with tortillas.

Chicken sautéed with housemade chorizo, onion, mushroom, Jack cheese and chipotle salsa. Served with tortillas.

Smoked pork shoulder in an achiote rub and glaze, pickled red onion, and mild habanero salsa. Accompanied with an arugula salad with red wine vinaigrette. Served with tortillas.

Medium well steak, cheese enchilada en mole, portobello mushroom with poblano chile, onion and Jack cheese, cambray onion, jalapeño toreado, and tomatillo arbol salsa. Served with tortillas.

Atlantic salmon, mole manchamantel, grilled broccolini, jicama slaw.

Garlic adobo marinated shrimp cooked in mild chipotle salsa. White rice with corn.

Grilled salmon in a mango glaze – Tropical pico, lime-pickled red onion, and served atop a spinach and roasted carrot salad with red wine vinaigrette.

Pork braised in a spicy tomatillo salsa, pinto bean purée, red onion, queso fresco. Served with tortillas.

Battered poblano chile stuffed with Jack cheese and red chile pork sitting atop black bean puree and serrano salsa. Topped with slaw and queso cotija.

Beef braised in a chile california salsa, totopos, pinto bean puree, red onion, queso fresco. Served with tortillas.

A side of Black Beans

Tortilla chips with salsa mesa and black bean dip.

A side of the rice that made Zocalo famous.

A 4 oz side of guac: fresh avocado, tomato, jalapeño, cilantro, onion, lime, chile fresno, and queso cotija.

Roasted carrots, avocado, cilantro, pumpkin seeds, goat cheese, oranges and balsamic chipotle dressing.

Vanilla and caramel custard, candied almonds, blueberries.

Cinnamon sponge cake bathed in a condensed milk syrup, vanilla mousse, vanilla ice cream, and blackberry compote.

Filled with Bavarian cream, and served with vanilla ice cream, dulce de leche, and chocolate drizzle.

Fried tortilla chips tossed in chipotle salsa and topped with sour cream, queso cotija, cured white onions and served with over easy eggs, cilantro lime rice and black beans. Verde salsa or divorciados available upon request. Add braised chicken, steak or carnitas

Medium-well steak, portobello mushroom with poblano chile and onion, Jack cheese, cambray onion, a jalapeño toreado and tomatillo arbol salsa. Served with tortillas.

Slow cooked beef in a tomato sauce with poblano peppers and onions.

Chorizo, bacon, or braised chicken – scrambled eggs with chipotle salsa, cilantro-lime rice, pinto beans, Jack cheese, potato, pico de gallo, romaine, sour cream, and queso cotija.

Carnitas braised in chipotle salsa with onion and poblano pepper. Scrambled egg, lime pickled onion, queso cotija.

Amaretto-infused french toast with cinnamon whipped cream, berries, candied almonds, dulce de leche and powdered sugar. Half & Full

Three pancakes topped with cinnamon whipped cream, berries, maple syrup.

Fried chicken fingers with chipotle aioli.

Flour tortilla flled with chicken and melted cheese.

A flour tortilla wrapped and flled with cheese and your choice of chicken, asada, or pinto beans.

2 soft tacos served on house tortillas, containing a corn and flour blend and your choice of chicken, or carnitas.

Grilled salmon with mango glaze.

Chicken and cheese enchilada topped with red sauce and queso cotija.

Tortilla chips, creamy queso, pinto bean purée, cotija cheese, and your choice of chicken, or carnitas.

Flour tortilla filled with melted cheese, scrambled eggs and bacon.

Two pancakes topped with cinnamon whipped cream and strawberries.

Flour tortilla filled with scrambled eggs, cheese, and bacon.

Eggs scrambled, served with bacon.