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El Sacromonte Restaurant
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Careyes Robalo Sea Bass
The fish was cooked perfectly and the rich sauce was delightful.
Ceviche De Mango
Light and tangy
La Tradicional Babyback Ribs
Tender with a light tangy sauce
Tapatia Panela Asada
Grilled Panela cheese topped with roasted tomatoe and herbs. Tasty and light.
Santa Anita's Tartar
Different, but good
Corn Quesadillas “Cybele”
Melted cheese infused with rose petals and a drizzle of strawberry sauce.
Tostada “El Sacromonte”
Shrimps covered with lettuce on refried beans on a crispy corn tortilla topped with sour cream and chives.
“Aztec” Tortilla Soup
Our version of a traditional tortilla soup served with fried tortilla strips, panela cheese, avocado and pasilla chiles.
“Careyes Robalo” Sea Bass
Fresh fish bathed in a rich sauce made with fresh squash blossoms and sautéed cactus.
“Comala” Stuffed Avocado
Half avocado stuffed with hearts of palm and shrimp, served with black pepper and hard-boiled egg vinaigrette.
“Coyoacan” Black Bean Soup
Black bean cream soup with Mexican epazote spice and a splash of red wine.
“Dolores Del Rio” Salad
Fresh mixed salad with tomato, croutons, goat cheese, smashed black olives and anchovies.
“El Delirio” Chicken
Chicken breast stuffed with huitlacoche (Mexican truffle) served over sautéed cactus with pineapple sauce and sesame.
“El Viejo Progreso” Cream Soup
Roquefort cheese cream soup with the essence of chipotle chile.
“Goya’S Mosaic” Smoked Salmon
A woven presentation of smoked salmon and panela cheese accented with capers, hard-boiled egg, onions and lemon.
“La Chava” Shrimp
Large shrimp prepared in a 12 dry-chile sauce with a touch of garlic.
“La Costa Vasca” Cheese
Marinated cheese slowly baked with olive oil on a bed of tomato and basil.
“La Juderia” Salmon
Fresh salmon presented in a light saffron and white wine sauce.
“La Tradicional” Baby Back Ribs
Baby back pork ribs in tangy barbeque sauce.
“La Zona Rosa” Chilled Soup
Lightly chilled soup enhanced with avocado, hints of watermelon and mint.
“Manglar” Pork Shank
Tender pork on-the-bone wrapped in banana leaves and served with a traditional Mexican pibil chile sauce and red onions.
“Maria Felix” Salad
Fresh lettuce bowl topped with season tropical fruits and with a raspberry dressing.
Pasilla Chile stuffed with spiced ground beef in a sour cream pecan sauce topped with pomegranate seeds.
“Pacholas Del Doro” Ground Steak
Juicy grilled ground meat steak served with hand-made oregano tomato sauce.
“Palma De Mayorca” Chile
Guajillo chile stuffed with fusilli pasta and shrimp in a basil cream sauce topped with fried onions.
“Puebla” Chicken Mole
Chicken prepared with an heirloom mole recipe from our grandmothers, hints of chocolate, peanuts, sesame seeds and red onions.
“Queen Elizabeth’S Crown Shrimp”
Large shrimp served in a unique orange-flavored lobster sauce with fried spinach.
“San Juan De Dios” Morralito (Veggie Plate)
Assorted vegetables served inside a crepe with a poblano chile sauce and zucchini blossoms.
“San Mateo” Steak
Filet mignon medallions prepared in a 12 dry-chile sauce and served on a bed of sautéed cactus.
“San Pablo” Steak
Rib-eye steak enhanced with a rich pasilla chile sauce, green tomatoes and fresh cilantro.
“Santa Rosa De Lima” Duck
Juicy lacquered roast duck bathed in a syrup of caramelized rose petals.
“Three Salsas” Steak
Your choice of meat; New York steak, Rib-eye or Filet mignon, accompanied with a taste of three different sauces: garlic mushrooms, pasillo and green tomates and cream of cilandro. Served with a grilled jalapeno chile and roasted potatoes.
“Villa Elena” Steak
Your choice of meat enhanced with butter on a bed of hibiscus leaves and roasted potatoes.
El Sacromonte Restaurant
2062 1st St
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