G A L L E R Y
El molcajete is a Mexican restaurant in Downtown Oakland, California a family operated business that brings you all the flavors from Mexico.
is a seafood dish popular in the coastal regions of the Americas, especially Latin America.The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.
Handmade in the restaurant every day
A selection of the best organic avocados and restaurant made chips.
Mole is one of the most representative dishes of Mexico, especially for major celebrations. Ninety-nine percent of Mexicans have tried at least one type of mole.The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas. And Yes we made our mole, just like home.
is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.
It is a specialty of south-central Mexico, including the states of Puebla, Guerrero and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, or green salsa
is the Mexican name for corn on the cob. They are a popular street food in Mexico, although they are frequently served at home prepared in the same way (boiled in husk)
Different selection of veggies slow roasted on the grill.
Made with fresh tomato.
is made from thin marinated beef steak. The meat is marinated by rubbing with olive oil and salt or with spice rubs such as lemon and pepper or garlic salt, lime before being cooked on a grill.
is a traditional Mexican slow-roasted pork dish from the Yucatán Península of Mayan origin. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.