Amelia’s

Rice, beans, green leaf lettuce, cabbage, tomatoes, radishes, cheese, sour cream, and guacamole. Option to add meat, tinga, azabache, or specialty meat.

Flour tortilla filled with black beans, vegetarian rice, green leaf lettuce, pico de gallo, and guacamole. Smothered with jalapeño and tomato sauce. Topped with whole black beans, corn, and served with a side of vegetarian rice.

Nopal (from the Nahuatl word nophalli for the pads of the cactus plant) long oval corn thick masa, beans, salsa roja, onions, cilantro, cheese, sour cream, and avocado slices. Option to add meat, tinga, azabache, or specialty meat.

Two handmade corn tortillas submerged in a rich black bean sauce, queso fresco, sour cream, green leaf lettuce, tomatoes, avocado slices, and a side of rice. Option to add meat, tinga, azabache, or specialty meat.

Three enchiladas filled with potatoes, onions, and mushrooms. Smothered with black bean and guajillo sauce. Topped with sautéed onions, corn tortilla chips, side of vegetarian rice, salad, and pico de gallo.

Big golden crunchy tostada, black beans, melted cheese, green leaf lettuce, tomatoes, avocado slices, sour cream, and queso fresco. Option to add meat, tinga, azabache, or specialty meat.

Cabbage, onions, cilantro, rice, beans, and a side of rice and salsa.

Rice, beans, onions, cilantro, cabbage, Angeles sauce, sour cream, melted cheese, and a side of rice. Option to add tinga or azabache.

Two handmade tortillas, cabbage, onions, cilantro, lime wedge, salsa, rice, and beans. Option to add fish or shrimp.

Salsa, chips, or handmade corn tortillas.

Chips, beans, cheese, Angeles sauce, pico de gallo, sour cream, guacamole, and jalapeños. Option to add meat, tinga, or azabache.