De La Vega

These popular skewers tapas get their name from the barbed darts used during a bull fight! Made with chicken or classically vegetarian, with calabacitas and roasted peppers, infused with a tangy mango vinaigrette. These colorful kabobs are simply delicious.

Fresh avocados filled with Chef Nora's red, black and garbanzo bean salad infused with a unique tangy vinaigrette.

Rice and tender chicken mixed with cilantro and green onions, smothered in our rich mole sauce and topped with mozzarella cheese.

Homemade empanadas stuffed with your choice of chorizo, chicken, or cheese topped with our homemade chile con queso. sauce.

Fresh avocado dip made with tomatoes, onions, and cilantro served with baked tortilla chips.

Sweet plantain cups with caramelized hibiscus infused with red wine, balsamic, and then sprinkled with fresh Mexican cheese. Garnished with cilantro and red pepper.

What we are most famous for! Corn tacos filled with heavenly hibiscus flower, which is rich in vitamin C and minerals, accompanied by green and Spanish onions, cilantro, garlic, and mozzarella cheese, then topped with red pepper sauce. A combination of flavors that would make even the harshest food critic blush.

Fresh grilled fish marinated with guajillo sauce. Served with cabbage, tomatoes, onions, cheese, and sour cream and corn tortillas.

A unique combination of grilled red cabbage, carrots, green onions, and crispy yucca with a delicious avocado sauce. Served with corn tortillas and pico de gallo. Tapas' Enhancers.

A delicious combination of our most popular flavors. Chicken enchilada roja, cheese enchilada verde, chicken enchilada with bean sauce, and cheese enmolada.

Sauteed ripe plantains and refried beans wrapped in two corn tortillas and smothered in a rich mole sauce and topped with sesame seeds, and sour cream. Served with Gallo Pinto.

Turkey slices topped with chimichurri sauce, salami, onions, prosciutto, and provolone cheese.

Delicious turkey with cucumbers, onions, apples, and queso blanco. Topped with a great combination made of a balsamic glaze and fresh avocado dressing.

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Crispy corn tortilla strips in a tomato-based Mexican soup with vegetable stock, chile ancho mild pepper, and cheese.

Grilled chicken over fresh spring mix, romaine, carrots, cucumber ad red bell peppers. Sprinkled wit quinoa and dried cranberries and drizzled with pesto and balsamic vinaigrette.

Romaine lettuce, grilled carrots, corn, zucchini, cheese, onions, onions, and almonds. Topped with a grilled salmon filet smothered in an avocado-cilantro glaze with a light touch of Spanish vinaigrette. yucca with a delicious avocado sauce. Served with corn tortillas and pico de gallo.

A delicious tender chicken breast baked with poblano, green and red peppers, spread with cream cheese and topped with a red mild seafood sauce. Served on a savory grilled cactus leaf. Served with rice and cabbage salad.

Grilled wild salmon filet smothered in an avocado-cilantro glaze with bell peppers, green, and red onions. Complex, creamy, tart, and extremely fresh; it is blatantly obvious Chef Nora has made this dish with love. Served with rice and cabbage salad.

Sauteed ripe plantains and refried beans wrapped in three corn tortillas and smothered in a rich mole sauce. Served over a bed of rice and topped with sesame seeds and sour cream.

Three enchiladas filled with chicken covered in our homemade mole sauce oven baked, and topped with onions, cilantro, cheese, and sour cream. Served over a bed of rice.

A bed of crispy yucca, strips of tender juicy sirloin, and caramelized red onion covered in a white wine creamy sauce, then topped with an ancho pepper stuffed with Spanish chorizo and refried beans. Simply, a smart and asserted combination of flavors!

Crispy corn tortilla strips in a tomato-based Mexican soup with vegetable stock, chile ancho mild pepper, and cheese.

Grilled chicken over fresh spring mix, romaine, carrots, cucumber and red bell peppers. Sprinkled with quinoa and dried cranberries ad drizzled with pesto and balsamic vinaigrette.

Romaine lettuce, grilled carrots, corn, zucchini, cheese, onions, and almonds. Topped with a grilled salmon filet smothered in an avocado-cilantro glaze with a light touch of Spanish vinaigrette. yucca with a delicious avocado sauce. Served with corn tortillas and pico de gallo.

Fresh avocado dip made with tomatoes, onions, and cilantro served with baked tortilla chips.

Sweet plantain cups with caramelized hibiscus infused with red wine, balsamic. Garnished with cilantro and red pepper.

A unique combination of grilled red cabbage, carrots, green onions, and crispy yucca with fresh guacamole. Served with corn tortillas and pico de gallo.

Grilled cactus, pineapple, red onions, cilantro, and tomato, placed on top of romaine lettuce with a light touch of our Spanish vinaigrette dressing.

Sauteed ripe plantains and refried beans wrapped in three corn tortillas and smothered in a rich mole sauce. Served over a bed of rice and topped with sesame seeds.

A true tradition on every Mexican table. Tres Leches or "Three Milk Cake" is soaked in three kinds of milk and is creamy and sweet. Manny's wife, Janett, created this dish because she couldn't find a true home style Tres Leches outside of Mexico. So she reinterpreted the recipes for you to enjoy!

Creamy, sweet custard that is nice complement to a hearty Mexican meal. Manny does not have much of a sweet tooth and he always refuses to have dessert except when it comes to his favorite homemade flan recipe.

This crisp, puffy, deep-fried pastry resembles an air-filled pillow. Chef Nora created her own special recipe for Sopapillas after living in Albuquerque, New Mexico. Albuquerque is the land where the sopapilla was created more than 200 years ago.

Indulge with the flavors of three of our most popular desserts, all in one plate.