Menu - Takoba

B RUNCH
ANTOJITOS
appetizers
G UAC A MO L E CON TOTO P O S
V
| 6.5
avocado, lime juice, cilantro, onion
Q UE S O F U NDI D O
|
8
oaxaca & monterrey jack cheeses, roasted
poblano, chorizo, with warm flour tortillas
MO L L E T E S
|
V
6
refried beans, roasted poblano, and monterrey
jack cheese on an open-faced bolillo
with chorizo add $1
Q UE S A DI L L A
V
|
6
monterrey jack cheese and roasted poblano
pressed between warm flour tortillas
BA JA C E VI C H E *
|
8.5
shrimp, lime juice, avocado, cilantro
E N S A L A DA DE L A C A S A
|
V
6.5
baby spinach, toasted pecans, jicama,
oranges, goat cheese, house vinaigrette
S O PA DE L D Í A | c u p 3 . 5 / b owl 6
PL ATOS
PRINCIPALES
H UE VO S MOT UL E Ñ O S *
|
8.5
fried eggs, black beans, ham, peas, salsa roja,
served with fried plantains and tortillas
MI GAS
V
| 7. 5
scrambled eggs, fried corn tortilla pieces,
diced onions, jalapeños, red peppers and
monterrey jack cheese, served with
breakfast potatoes and refried beans
HUEVOS RANCHE ROS*
| 8
V
tostada topped with refried beans,
two fried eggs, salsa roja and queso fresco,
served with breakfast potatoes and tortillas
CHILAQUILES
V
|
7.5
eggs scrambled with pan fried corn tortilla
strips, onions and red chile sauce, topped
with queso fresco, served with breakfast
potatoes and refried beans
ME NUD O
|
7
traditional Mexican tripe and trotter stew
with hominy, cilantro, onion and lime
HUEVOS DIVORCIADOS*
V
| 8.5
two over-easy eggs, separated by salsa roja
and salsa verde, served with breakfast
potatoes, refried beans and tortillas
PAN TOSTADO CON PLÁTANOS
V
| 8.5
french toast with caramelized bananas in
gua jillo honey, topped with vanilla whipped
cream, served with seasonal fruit & berries
V
=V E G E TA R I A N
*Consuming raw or under cooked meats, poultry,
seafood, shellfish or eggs
may increase your risk of
food borne illness.
B I R R I A D E B O R R E G O E S T I LO
A G UA S C A L I E N T E S | 1 0. 5
tender, braised lamb with lime, cilantro,
and onion, served with warm tortillas
and a side of consomé
B RUNCH
TORTAS
D E C A R N I TA S
on a toasted
Panaderia Chuy
bolillo with your
choice of side:
V
|
8. 5
braised pork shoulder, tomatoes, onion, cilantro,
jalapeño escabeche, guacamole, chipotle mayo
DE CHORIZO
|
9
two eggs, housemade chorizo, queso fresco,
jalapeño escabeche, guacamole
ME XI C A N R I C E
C HA R R O B E A N S
C U P O F S OU P
V HOU S E S A L A D
V NO PA L E S
BREAKFAST POTATOES
DE SALMÓN*
|
9. 5
two poached eggs, smoked salmon, shaved
red onion, roasted garlic-caper cream cheese
A L PA S TO R
|
8. 5
slow-cooked pineapple-marinated pork, onion,
cilantro, jalapeño escabeche, queso fresco,
guacamole
TACOS | 2.75
HUEVOS eggs
NOPALES cactus
QUESO cheese
JAMÓN ham
choose up to
three ingredients,
corn or flour tortillas,
and one salsa
SALSAS
MO LC A J E T E
roasted tomato
& jalapeño
TOCINO bacon
FRIJOLES beans
PAPA potato
CHORIZO spicy sausage
R OJA
tomato, jalapeño,
tomatillo & red chiles
VE RDE DE AGUACATE
creamy avocado, jalapeño, tomatillo,
onion & cilantro
A L A CARTA
BEBIDAS
HOU S E MA DE C HO R I ZO 3.5
BACON 3
S MA L L HOU S E S A L A D V
4
V
F R E S H F RUI T 3.5
B R E A K FA S T P OTATO E S V
2.5
C HA R R O B E A N S V
3.5
ORANGE JUICE freshly squeezed3
AG UA S F R E S C A S 2.5
ICED TEA
2.5
TO P O C HI C O 2
C OC A- C O L A ME XI C A N A 2
JA R R I TO S 2
FOU N TA I N S ODA 2
POSTRES
CAFÉ
FLAN
|
desserts
5
traditional vanilla bean custard
in silky caramel
PA S T E L DE C HOCO L AT E | 6
chocolate truffle cake with fresh
cinnamon whipped cream
NU B E DE C OCO
|
6
frozen coconut soufflé
with fresh pineapple
H E L A DO CON CAJETA
|
COFFEE2.5
C A P P U C C I NO 3
E S P R E S S O
2
L AT T E 3
HOT T E A 2.5
organic black breakfast
marrakesh mint
chamomile citrus
organic earl grey
5.5
Amy’s mexican vanilla ice cream
with warm caramel
Takoba directly imports products from Mexico and uses fresh ingredients
from Texas when possible.
Unfortunately, we can not accept more than 4 credit cards per table.
18% gratuity will be added to parties of 6 or more.
LUNCH
ANTOJITOS
appetizers
GUACAMOLE CON TOTOPOS
V
|
6.5
avocado, lime juice, cilantro, onion
Q UE S O F U NDI D O
|
8
oaxaca & monterrey jack cheeses, roasted
poblano, chorizo, with warm flour tortillas
MO L L E T E S
|
V
6
refried beans, roasted poblano and monterrey
jack cheese on an open-faced bolillo
with chorizo add $1
Q UE S A DI L L A
|
V
6
monterrey jack cheese and roasted poblano
pressed between warm flour tortillas
BA JA C E VI C H E *
|
8.5
shrimp, lime juice, avocado, cilantro
E N S A L A DA DE L A C A S A
V
|
6.5
baby spinach, toasted pecans, jicama,
oranges, goat cheese, house vinaigrette
S O PA DE L D Í A | c u p 3 . 5 / b owl 6
PL ATOS
DE TACOS
served on corn or
flour tortillas with
a choice of salsa
and two sides:
CHA R RO B E ANS
MEXI CAN R I CE
CUP OF SOUP
V HOUSE SAL AD
V N O PA L E S
DE P E S C A D O
|
8
crispy tilapia, shredded cabbage, pineapple,
chipotle mayonnaise
A L PA S TO R
|
7. 5
pineapple-marinated pork, cilantro, onion
DE B I S T E C
|
8
fa jita-style beef, grilled onion, cilantro
DE VE R D UR A S
V
|
7
sautéed zucchini, caramelized sweet potatoes,
roasted corn, green chiles, queso fresco,
chipotle mayonnaise, guacamole
TACO S DE C A R NI TA S
E S T I LO D ON A L B E RTO
|
7. 5
slow-braised pork shoulder cooked over
wood-burning fire pits in our family’s 40-year
tradition, served in warm tortillas with cilantro,
onion, lime
SALSAS
MO LC A J E T E
roasted tomato
& jalapeño
R OJA
tomato, jalapeño,
tomatillo & red chiles
VE RDE DE AGUACATE
creamy avocado, jalapeño, tomatillo,
onion & cilantro
V
=V E G E TA R I A N
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.
Takoba directly imports products from Mexico and uses fresh ingredients
from Texas when possible.
Unfortunately, we can not accept more than 4 credit cards per table.
18% gratuity will be added to parties of 6 or more.
LUNCH
PL ATOS
PRINCIPALES
E N C HI L A DA S VE R DE S
CON C A MA R ONE S | 1 0
shrimp, queso cotija, salsa tomatillo, with mexican rice and refried beans
CHI LE REL L ENO CA PEA DO
| 9
roasted poblano, queso oaxaqueño,
salsa de tomate, with mexican rice,
refried beans and warm tortillas
note: our mexican rice is cooked with chicken stock. please request substitutions as needed.
V
C HI L E R E L L E NO E N NO G A DA | 1 1
roasted poblano, ground beef, dried fruit,
walnut cream sauce, with mexican rice
P E S C A D O A L MOJ O DE A J O | 1 1
sautéed tilapia, garlic butter, lime,
with mexican rice and cabbage-apple slaw
ENCHILADAS DE POLLO CON MOLE
|
9
corn tortillas filled with pulled chicken, traditional mole, with mexican rice and beans
TORTAS
DE C A R NI TA S
on a toasted
Panaderia Chuy
bolillo with your
choice of side:
braised pork shoulder, tomatoes, onion,
cilantro, jalapeño escabeche, guacamole,
chipotle mayonnaise
DE S A L M Ó N *
ME XI C A N R I C E
C HA R R O B E A N S
C U P O F S OU P
V HOU S E S A L A D
two poached eggs, smoked salmon, shaved
red onion, roasted garlic-caper cream cheese
A L PA S TO R
|
8.5
|
|
9.5
8.5
slow-cooked pineapple-marinated pork, onion,
cilantro, jalapeño escabeche, queso fresco,
guacamole V
DE HONG O S
|
8
sautéed portabello mushrooms, caramelized
onion, bell pepper, melted queso oaxaqueño,
guacamole
A L A CARTA
BEBIDAS
V
NO PA L E S 3
S MA L L HOU S E S A L A D V
4
REFRIED BEANS V
3
C HA R R O B E A N S 3.5
ME XI C A N R I C E 2.5
WA R M TO RT I L L A S V
.75
AG UA S F R E S C A S 2.5
ICED TEA
2.5
JA R R I TO S 2
C OC A- C O L A ME XI C A N A 2
TO P O C HI C O 2
FOU N TA I N S ODA 2
POSTRES
desserts
FLAN | 5
traditional vanilla bean custard in silky caramel
PA S T E L DE C HOCO L AT E
|
6
chocolate truffle cake with fresh cinnamon
whipped cream
NU B E DE COCO
|
6
frozen coconut soufflé with fresh pineapple
H E L A D O CON C A J E TA
|
5.5
Amy’s mexican vanilla ice cream
with warm caramel
DINNER
ANTOJITOS
appetizers
GUACAMOLE CON TOTOPOS
V
| 6.5
avocado, lime juice, cilantro, onion
Q UE S O F U NDI D O
|
8
oaxaca & monterrey jack cheeses, roasted
poblano, chorizo, with warm flour tortillas
MO L L E T E S
|
V
6
refried beans, roasted poblano and monterrey
jack cheese on an open-faced bolillo
with chorizo add $1
Q UE S A DI L L A
|
V
6
monterrey jack cheese and roasted poblano
pressed between warm flour tortillas
BA JA C E VI C H E *
|
8.5
shrimp, lime juice, avocado, cilantro
E N S A L A DA DE L A C A S A
V
|
6.5
baby spinach, toasted pecans, jicama,
oranges, goat cheese, house vinaigrette
S O PA DE L D Í A | c u p 3 . 5 / b owl 6
PL ATOS DE
TACOS
served on corn or
flour tortillas with a
choice of salsa and
two sides:
C HA R R O B E A N S
ME XI C A N R I C E
C U P O F S OU P
V HOU S E S A L A D
V NO PA L E S
DE P E S C A D O
|
9.5
crispy tilapia, shredded cabbage, pineapple,
chipotle mayonnaise
A L PA S TO R
|
9
pineapple-marinated pork, cilantro, onion
DE B I S T E C
|
9.5
fa jita-style beef, grilled onion, cilantro
DE VE R D UR A S
V
|
8.5
sautéed zucchini, caramelized sweet potatoes,
roasted corn, green chiles, queso fresco,
chipotle mayonnaise, guacamole
TACO S DE C A R NI TA S
E S T I LO D ON A L B E RTO
|
9
slow-braised pork shoulder cooked over
wood-burning fire pits in our family’s 40-year
tradition, served in warm tortillas with cilantro,
onion, lime
SALSAS
MO LC A J E T E
roasted tomato
& jalapeño
R OJA
tomato, jalapeño,
tomatillo & red chiles
VE RDE DE AGUACATE
creamy avocado, jalapeño, tomatillo,
onion & cilantro
V
=V E G E TA R I A N
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.
Takoba directly imports products from Mexico and uses fresh ingredients
from Texas when possible.
There is a $10 minimum for credit card payments.
Unfortunately, we can not accept more than 4 credit cards per table.
18% gratuity will be added to parties of 6 or more.
DINNER
PL ATOS
PRINCIPALES
E N C HI L A DA S VE R DE S
CON C A MA R ONE S | 1 2
shrimp, queso cotija, salsa tomatillo, with mexican rice and refried beans
C HI L E R E L L E NO C A P E A D O
V
| 1 0. 5
roasted poblano, queso oaxaqueño,
salsa de tomate, with mexican rice,
refried beans and warm tortillas
note: our mexican rice is cooked with chicken
stock. please request substitutions as needed.
C HI L E R E L L E NO E N NO G A DA | 1 2 . 5
roasted poblano, ground beef, dried fruit,
walnut cream sauce, with mexican rice
P E S C A D O A L MOJ O DE A J O | 1 2 . 5
sautéed tilapia, garlic butter, lime,
with mexican rice and cabbage-apple slaw
BISTEC ENCEBOLLADO | 15
round steak cooked a la plancha with
grilled jalapeño, spanish & green onions,
pico de gallo, with mexican rice, charro
beans, and warm tortillas
P OZO L E R OJ O | 9 . 5
traditional mexican pork and hominy stew in spicy gua jillo broth with radish, green cabbage, cilantro, onion, lime, mexican oregano and totopos
ENCHILADAS DE POLLO CON MOLE | 11
TORTAS
corn tortillas filled with pulled chicken, traditional mole, with mexican rice and beans
DE C A R NI TA S
|
9.5
on a toasted
Panaderia Chuy
bolillo with your
choice of side:
braised pork shoulder, tomatoes, onion,
cilantro, jalapeño escabeche, guacamole,
chipotle mayonnaise
ME XI C A N R I C E
C HA R R O B E A N S
C U P O F S OU P
V HOU S E S A L A D
slow-cooked pineapple-marinated pork, onion,
cilantro, jalapeño escabeche, queso fresco,
guacamole
A L PA S TO R
DE HONG O S
|
V
9.5
|
9.5
sautéed portabello mushrooms, caramelized
onion, bell pepper, melted queso oaxaqueño,
guacamole
A L A CARTA
BEBIDAS
V
NO PA L E S 3
S MA L L HOU S E S A L A D V
4
REFRIED BEANS V
3
C HA R R O B E A N S 3.5
ME XI C A N R I C E 2.5
V
WA R M TO RT I L L A S .75
AG UA S F R E S C A S 2.5
ICED TEA
2.5
JA R R I TO S 2
C OC A- C O L A ME XI C A N A 2
TO P O C HI C O 2
FOU N TA I N S ODA 2
GLUTE N FR E E
Although our servers are aware of the basics of food allergies, we highly
recommend that you discuss with your server your specific gluten
sensitivities to ensure a pleasant dining experience.
Many of the items on this menu are regularly served with flour tortillas.
We will happily substitute corn tortillas in their place at your request.
ANTOJITOS
appetizers
GUACAMOLE CON TOTOPOS†
V
|
6.5
avocado, lime juice, cilantro, onion
Q UE S O F U NDI D O
|
8
oaxaca & monterrey jack cheeses, roasted
poblano, chorizo with warm flour tortillas
BA JA C E VI C H E †*
|
8.5
shrimp, lime juice, avocado, cilantro
E N S A L A DA DE L A C A S A
V
|
6.5
baby spinach, toasted pecans, jicama,
oranges, goat cheese, house vinaigrette
S OPA DEL D ÍA ‡ | c u p 3 . 5 / b owl 6
PL ATOS
PRINCIPALES
E N C HI L A DA S VE R DE S
CON C A MA R ONE S † |
L 10 / D 12
shrimp, queso cotija, salsa tomatillo, with mexican rice and refried beans
PESCADO AL MOJO DE AJO | L 11 / D 12.5
sautéed tilapia, garlic butter, lime,
with mexican rice and cabbage-apple slaw
E N C HI L A DA S DE P O L LO
CON MO L E † | L 9 / D 11
corn tortillas filled with pulled chicken, traditional mole, with Mexican rice and beans
BISTEC ENCEBOLLADO | D 15
available for dinner only
round steak cooked a la plancha with
grilled jalapeño, spanish & green onions,
pico de gallo, with mexican rice, charro
beans, and warm tortillas
P OZO L E R OJ O † | D 9 . 5
available for dinner only
traditional mexican pork and hominy stew in spicy gua jillo broth with radish, green cabbage, cilantro, onion, lime, mexican oregano and totopos
A L A CARTA
BEBIDAS
V
NO PA L E S 3
S MA L L HOU S E S A L A D V
4
REFRIED BEANS V
3
C HA R R O B E A N S 3.5
ME XI C A N R I C E 2.5
V
WA R M TO RT I L L A S .75
AG UA S F R E S C A S 2.5
ICED TEA
2.5
JA R R I TO S 2
C OC A- C O L A ME XI C A N A 2
TO P O C HI C O 2
FOU N TA I N S ODA 2
V
=V E G E TA R I A N
†These items are gluten free but come in contact with frying oil
that may have traces of gluten. Please take this into consideration
if you have a high sensitivity to the allergen.
‡Our soup changes daily. Please ask your server if today’s selection is gluten free.
*Consuming raw or undercooked sea food or shellfish may
increase your risk of food-borne illness.
GLUTE N FR E E
Although our servers are aware of the basics of food allergies, we highly
recommend that you discuss with your server your specific gluten
sensitivities to ensure a pleasant dining experience.
Many of the items on this menu are regularly served with flour tortillas.
We will happily substitute corn tortillas in their place at your request.
PL ATOS DE
TACOS
A L PA S TO R
|
L 7. 5 / D 9
served on corn or
flour tortillas with a
choice of salsa and
two sides:
DE BISTEC
CHA R RO B E ANS
MEXI CAN R I CE
CUP OF SOUP
V HOUSE SAL AD
V N O PA L E S
sautéed zucchini, caramelized sweet potatoes,
roasted corn, green chiles, queso fresco,
chipotle mayonnaise, guacamole
pineapple-marinated pork, cilantro, onion
|
L 8 / D 9. 5
fa jita-style beef, grilled onion, cilantro
DE VE R DUR A S
|
V
L 7 / D 8. 5
TACO S DE C A R NI TA S
E S T I LO D ON A L B E RTO
|
L 7. 5 / D 9
slow-braised pork shoulder cooked over
wood-burning fire pits in our family’s 40-year
tradition, served in warm tortillas with cilantro,
onion, lime
SALSAS
MO LC A J E T E
roasted tomato
& jalapeño
R OJA
tomato, jalapeño,
tomatillo & red chiles
VE RDE DE AGUACATE
creamy avocado, jalapeño, tomatillo,
onion & cilantro
FLAN | 5
traditional vanilla bean custard in silky caramel
PA S T E L DE C HOCO L AT E
POSTRES
desserts
|
6
chocolate truffle cake with fresh cinnamon
whipped cream
NU B E DE COCO
|
6
frozen coconut soufflé with fresh pineapple
H E L A D O CON C A J E TA
|
5.5
Amy’s mexican vanilla ice cream
with warm caramel
Takoba directly imports products from Mexico and uses fresh ingredients
from Texas when possible.
There is a $10 minimum for credit card payments.
Unfortunately, we can not accept more than 4 credit cards per table.
18% gratuity will be added to parties of 6 or more.

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