LA MULA TERCA Online Ordering Menu

Classic guacamole with mango marinated with paprika and cinnamon. Served with a side of chips.

Roasted corn salad with epazote, topped chili powder, mayonnaise, and sprinkled with cotija cheese.

Corn on the cob with traditional Mexican mayonnaise, Cotija cheese, and sprinkled with chili powder.

Chicken and Chipotle broth with carrot, corn, zucchini, rice, garnish with avocado, cilantro, and onion.

Tender cactus tossed with sea salt and olive oil, fresh tomato, jalapeño, onion, cilantro, and panela cheese.

Arugula tossed in olive oil, cilantro, onions, bell peppers, panela cheese, sliced avocado, and fresh mango.

Spiced coffee made with cinnamon, orange peel, and brown sugar.

Homemade hibiscus flower.

Sweet and tart popular Mexican drink.

Lemonade made from freshly squeezed lime juice.

Sauteed carrots, broccoli, and cauliflower.

Chicken breast covered in sweet orange sauce and topped with fresh parsley. Served with a side of rice.

Lamb shoulder braised with garlic adobo, oregano, guajillo, and fragrant avocado leaves. Served with Nopalitos salad, rice, and corn tortillas.

Grilled skirt steak seasoned with Brazilian salt. Served with chorizo (Mexican sausage), corn, pico de gallo, and a side of chimichurri sauce.

Grilled hanger steak covered in mole sauce along with zucchini, sweet plantains and topped with roasted sesame seeds. Served with a side of rice.

Grilled skirt steak, two-mole enchiladas, and sauteed mixed veggies (cauliflower, broccoli, and carrot).

Grilled hanger steak mixed with tomatoes, jalapeño, onions, cilantro, and chipotle sauce. Served with rice, beans, and corn tortillas.

Atlantic salmon marinated in a homemade red achiote sauce. Served with two shrimps, carrots, broccoli, cauliflower, and rice.

Lightly fried sweet plantain filled with seasonal fruit, drizzle with chocolate and caramel sauce.

Fried pastry covered with cinnamon and sugar, topped with ice cream and fruit.

Three corn cakes stuffed with Oaxaca cheese, marinated steak, roasted bell peppers, and onion. Topped with hoja santa cream and pico de gallo.

Three scrambled eggs with chorizo (Mexican sausage). Served with black beans and tortillas.

Three eggs sunny side up, served over fried corn tortillas, topped with mole sauce, sour cream, and cheese. Served with black beans.

Three scrambled eggs, black beans, cheddar, and Monterey jack cheese topped with lettuce, tomato, sour cream, and cheese.

Four crisped tortillas dipped in consomme filled with melted Oaxaca cheese and shredded lamb. Served with a small cup of chickpea and rice soup.

Roast lamb with a blend of chiles and spices, three soft tortillas, onion, and cilantro. Served with a small cup of chickpea and rice soup.

Three soft tortillas, black beans, and chicken breast. Topped with fresh mango cilantro jalapeno and onion.