EMPANADAS DE CAMARON

This is the favorite starter for native Mexican tourists at the beach resort of Barra De Navidad. A handmade corn tortilla stuffed with a creamy mixture of shrimp, onions, mushroom and tomatoes, finished with a light avocado sauce with a touch of crema Mexicana.

TOSTADITAS DE CAVIAR

This is a very elegant appetizer from Monterrey, Nuevo Leon. Bite sized tostadas topped with frijoles refritos, .ricotta cheese and black caviar, and served with a fruit salsa.

QUESO FUNDIDO

A bowl of melted Azadero cheese with your choice of sautéed mushrooms, chorizo, sautéed cactus strips or roasted Poblano chilies. Served with salsa de pico gallo and either flour or corn tortillas.

CAMARONES de COCO

Large prawns covered in a batter made with sweet shredded coconut, are deep fried and served with a dipping sauce of chipotle chilies, mayonnaise and sour cream.

QUESADILLA con PETALOS de ROSA

Hand made tortilla stuffed with Azadero cheese and rose petals and topped with a strawberry and Jamaica sauce.

GORDITAS de PLATANO a la KAUFFMAN

This was the Kauffman family's favorite starter. Home made plantain banana pastry filled with a variety of seafoods, sautéed in a rich sauce of onions, tomatoes, chiles gueritos, serranos and vino de Jerez.

ENSALADA MEJICA

The Mejica's were the mythical native settlers who founded Mexico City. This the favorite local salad named in their honor made of spinach leaves topped with toasted sesame seeds, browned almonds tossed with queso fresco, and finished with a tangy dressing of oil, wine vinegar, and fresh spices.

ENSALADA CAESAR

Enjoyed for decades by the Italians but originally created by Alex Caesar Cardioni of Tijuana. His recipe includes chipotle chili vinaigrette served on the side with large Romaine leaves, Queso cotija and shredded tortilla strips.

ENSALADA ALAMEDA

This was a favorite salad of Frida & Diego to take to the Mexico City Park De Alameda, where they would have lunch and sketch the lazy summer afternoons away. This salad is a combination of mixed greens; apple, crumbled bleu cheese and glazed pecans topped with a light dressing of oil, vinegar, lemon and shallots.

SOPA DE DOÑA MATILDE CALDERON

Frida's favorite comfort soup made by her mother Matilde for her little painter girl. Start with a bowl of thick blended soup made of chicken stock and fresh tomatoes topped with roasted tortilla strips. Surrounded on the side with "paint pots" of Queso fresco, roasted red peppers, avocado, and sour cream letting you create you own soup painting just like little Frida.

SOPA CUERNAVACA

This is the soup Frida made for Diego when they moved into their first house in. A fast delicious soup her mother taught her to make for a pair of artist who would never have time to cook. A vegetarian soup made of corn, zucchini, butter and sour cream.

SOPA COYOACAN

The house where Frida was born "Coyoacan" or "The Blue House" is now the Museo Frida Kahlo. The museum houses the truly Mexican art of Frida. This is a traditional Mexican onion/cabbage soup, sprinkled with Queso cotija and toasted tortilla strips.

POLLO PICASSO

"All alone I bear torment and disgrace in the depths of my soul" part of a song Picasso taught to Frida in Paris. This dish of sautéed strips of chicken breast, spring onions and zucchini, finished with a chipotle sauce made from smoked jalapeno chilies, and Mexican spices will be a joy and an honor.

POLLO DIEGO

Diego Rivera, famous Mexican muralist and eternal beloved of Frida believed this dish symbolized the marriage and partnership of the truly remarkable couple. We take a chicken breast, marinade it in Tequila and then steam it in the marinade to further infuse the flavors. It is then nestled in a bed of spicy sauce of sautéed chilies pasilla, onions, garlic, piloncillo and garden peas. Truly a marriage made in heaven.

POLLO SAN ANGEL

Frida & Diego moved to San Angel the Beverly Hills of Mexico after becoming recognized artist the world round. This dish is just as rich as the city itself. A skinless-boneless chicken breast is stuffed with chorizo, vino de Jerez, raisins, almonds, sweet peas, and mushrooms. Served on a banana leaf topped with a tropical sauce made with guavas and garnished with pecans.

POLLO ALFARO SIQUEIROS

Alfaro a friend and fellow muralist, and much better cook than Diego came up with this recipe a variation we use here. We take a chicken breast rellenas stuffed with sautéed vegetables and Monterey cheese and finished with a salsa of mango and pineapple and garnished with almonds This dish is just as light and colorful as Alfaro's murals.

POLLO A LA HENRIETTE

This Cordon-Bleu dish handed down from Frida's grandmother. A breaded chicken breast stuffed with ham and cheese, cooked and then served with a sauce of sweet peas, mushrooms and crema Mexicana.

POLLO TAMAYO

This dish is named after Diego's friend, Tamayo, who like Diego had three great passions in life, painting, women and food. We are proud to serve your this passion of skinless-boneless chicken breast stuffed with chorizo, vino de Jerez, raisins, almonds, sweet peas and mushrooms. It is served on a banana leaf topped with a light fresh papaya salsa.

POLLO DOLORES OLMEDO

Dolores a collector of Latin American art has a place of honor in her collection for Frida's painting "The Wet Nurse."
We take a chicken breast rellena stuffed with pineapple and chihuahua cheese and serve it with a sauce of roasted coconut.

MOLE POBLANO

Puebla the city with a church on every block gives us this sinful mole of Mexican chocolate, raisins, nuts, cinnamon and piloncillo (Mexican brown sugar) to cover a skinless-boneless chicken breast. So sinfully good you will need to go to confession.

LOS MEDALLONES DE KAHLO

Frida loved to wear necklaces of pre-Columbian design, which featured medallions of beaten metal. These medallions of tenderloin are marinated in a vinaigrette salsa, grilled and then finished with a sauce of 6 different flavorful chilies. These wonderful medallions could grace the neck of and elegant lady.

BISTEC MURILLO

Gerardo Murillo was commissioned by the Mexican government to do a series of paintings to teach the children about their Mexican history. We take pan sautéed fillets of skirt steak, and present it with a smoky sauce of roasted tomatoes, garlic, onions, oregano, chilies corita, chilies guajillos, and a splash of Tequila. We hope we show you good steak can come from Mexico.

FILETE GOMEZ DE LA SERNAS

This dish named after Frida's German cousins adds a touch of German flavor to Frida's cooking. Here we take skirt steak rolled & stuffed with a mixture of ham, (that great German staple), sautéed onion, mushrooms and chilies poblano and finished with a tropical sauce of avocado and crema Mexicana.

BISTEC TINA MODOTTI

Tina Modotti prepared the wedding feast for Diego and Frida. We hope you will allow us to prepare this feast of a dish for you. We take a New York Steak and marinate it in olive oil, vinegar and spices for 2 days. It is then grilled and topped with a salsa of mild peppers, carrots and Chayote squash.

STEAK JACOB

When Frida's German grandfather visited Mexico, she made him this tender T-bone steak, marinated with garlic, black pepper and red wine. It is then grilled and topped with a delicious light creamy mushroom sauce.

LOMO BUSTAMANTES

Author and friend Octavio Bustamantes appeared in several of Frida's paintings. He loved the simple colorful, yet complex paintings Frida created. We have created this pork tenderloin,roller and stuffed with pineapple, raisins, carrots, celery, peas and chillies gueritos and is served with a guava sauce.

LOMO GUADALUPE RIVERA

Diego's daughter Guadalupe authored a cook book of Frida's favorite recipes. This dish was a favorite of Guadalupe. Our version is a pork marinated in wine then stuffed with baby carrots, bacon and prunes, grilled and then topped with a papaya salsa.

LOMO OROZCO

We remember the painter Clemente Orozco from Jalisco who mixed many different themes in his paintings with mixed themed dish. Here pork tenderloin and beef tenderloin are rolled together and stuffed with peas, carrots, potatoes and Chorizo. It is served with a mild flavorful salsa of guajillo peppers, tomatoes, oregano and red wine.

PESCADO DON GUILLERMO

Guillermo Kahlo, Frida's father and artist in his own right was commissioned by the Mexican government to compile a photographic inventory of architectural monuments of the Pre-Columbian and colonial eras. This dish based on native cooking and colonial era imports is made of fresh catch of the day fish steamed in a banana leaf with red bell peppers, onions, white wine, green olives, tomatoes and cilantro. A picture perfect dish of old and new.

PESCADO TEHUANA

Frida loved to wear native Mexican dresses called Tehuana; a soft white underskirt topped with a colorful flowing overskirt. Her we take tender fresh catch of the day fish, baked and covered with a colorful flowing sauce of crema mexicana, lime juice, oregano, chilies mulatos, chilies guajillos and chilies Oaxaca.

PESCADO SAN FRANCISCO

Frida and Diego spent time in San Francisco painting, and had to "make do" with local fish for her favorite Mexican dishes. This Pacific Northwest variation of a great Mexican dish uses Halibut. A fillet is covered in a salsa of dried mild chiles, tomatoes, white wine, orange juice and green olives; it is then steamed in a banana leaf and served with a garnish of fried plantains.

PESCADO LEO ELOESSER

Frida's favorite doctor and confidante Leo Elosser loved seafood and this dish would captivate any seafood lover. We take tender fresh catch of the day fish, bake then cover in a colorfull flowing lobster and tequila bisquet sauce.

CAMARONES PICANTES

Frida was Diego's spicy little one, not only was she twenty-one years his junior, but the top of her head came only to his shoulder. And no one who knew her would doubt that she was spicy. Here our little ones are succulent prawns' or scallops sautéed with mushrooms and topped with a spicy sauce of roasted tomatoes, blended with chilies de arbol, cloves, garlic and spices. These are spicy little ones that Diego would adore.

FRUTAS RINCONADA

Frida would escape the summer heat of Mexico City and head to the seaside village of Rinconada. Here she would enjoy the local favorite of your choice of prawns or scallops, and lime. This variation is a creation of prawns or scallops with garlic, butter, fresh lime juice and mushrooms. A great tropical vacation in the Pacific Northwest.

PERLAS DEL PACIFICO

A dish that originated in the seaside Mexican village on the Pacific Ocean this dish is definitely a pearl of the Pacific. Prawns or scallops are sautéed with pearl onions and carrots then simmered in a cream sauce of clam juice, sour cream, half & half, cheese, garlic and capers.

CAMARONES de ALEJANDRO ARIAS

Alejandro was Frida's first love and the inspiration for her first self-portrait. Who better to name a dish after that stirs memories of sweet moonlit tropical nights of romance? Large prawns are covered in a batter made with sweet shredded coconut, deep fried, and severed with a mango dipping sauce.

CAMARONES CRISTINA

This was the favorite dish of Frida's sister. Your choice of sautéed prawns or scallops cooked in a delicious sauce made from a combination of white wine, oregano, poblano peppers, onions, carrots, tomatoes and butter.

FRIDA'S TACOS

Tortillas filled with your choice of chicken, picadillo or potatoes, then topped with shredded lettuce, fresh diced tomatoes and Ranchero cheese.

CHILES EN NOGADA

Poblano chilies stuffed with a mixture of ground beef and ground pork, apples, peaches, raisins and almonds. They are then finished with a sauce of walnuts, ranchero cheese, Jerez wine and piloncillo.

CHILES EN HOJALDRE

A variation on traditional stuffed chilies. Poblano peppers filled with Chihuahua cheese wrapped in a thin layer of pastry and covered in a light creamy avocado and poblano sauce.

CHILES RELLENOS CON SALSA ROJA

Poblano chilies stuffed with Azadero cheese and topped with a salsa of roasted tomatoes, onions, oregano, piloncillo and chilies guajillos.

CREPAS VERAZA

Frida's vegetarian cousin Veraza enjoyed serving this dish to her family on meatless Fridays. Crepes are rolled and stuffed with a mixture of sautéed vegetables and topped with a colorful sauce of carrots, Chayote squash and mild chilies.

FAJITAS

Your choice of steak or chicken sautéed with onions, red peppers and green peppers and served with your choice of flour or corn tortillas.

YOUR CHOICE OF: chicken, sautéed vegetables, shredded beef, ground beef, or Azadero cheese.

All combination dinners served with beans and rice.

Enchilada and Taco

Chimichanga

Enchilada Chipotle and Chile Relleno

Enchilada Suizas and Tamal

YOUR CHOICE OF FILLING:

Chicken, sautéed vegetables, shredded beef, ground beef, or Azadero cheese.

BURRITO CON SALSA VERDE

Flour tortilla, with your choice of filling covered with a cream cheese sauce and our tomatillo green sauce.

BURRITO CHIPOTLE

Flour tortilla with your choice of filling covered with chipotle sauce, guacamole, tomatoes and green onions.

BURRITO

Flour tortilla with your choice of filling, topped with red sauce and cheese. Served with rice and beans.

ENCHILADA MOLE POBLANO

An enchilada finished with a sauce of Mexican chocolate, raisins, nuts, cinnamon and piloncillo.

ENCHILADA SUIZAS

An enchilada finished with a cream cheese sauce and our tomatillo green sauce.

ENCHILADA ROJAS

An enchilada finished with a roasted tomato and pepper sauce.

ENCHILADA CHIPOTLE

An enchilada finished with a chipotle sauce made from smoked jalapenos chilies and Mexican spices.

ENCHILADA WITH RICE AND BEANS

BURRITO WITH RICE AND BEANS

QUESADILLA WIH RICE AND BEANS

SOFT TACO WITH RICE AND BEANS