El Chile Cafe y Cantina

Cafe y Cantina
Austin
Tejas
PARA EMPEZAR
Gilberto’s Sangría Especial.........................................7
Spanish red, fruit juice, and liqueurs.
Brazos Bloody Mary......................................................7
Tito’s Vodka, Texas-style red eye mix with El Chile rim.
Mexican Martini. ........................................................... 9
Espolón Reposado, triple sec, hand-squeezed lime juice,
and olives.
El Chile Tini.................................................................... 11
Hornitos Reposado, Cointreau and hand squeezed lime juice
with El Chile rim.
Mojito............................................................................. 8
Bacardi Rum, fresh mint, hand-squeezed lime juice,
agave nectar and soda.
Michelada........................................................................7
Spicy beer and lime juice cocktail served in a frosty schooner
with El Chile rim.
Join us for
Margarita de la Casa. .................................................. 8
El Jimador Reposado tequila, triple sec,
hand-squeezed lime juice and agave nectar.
Served frozen or on the rocks.
Top Shelf Margarita.................................................... 10
Hornitos Reposado, Cointreau and hand-squeezed lime juice.
Shaken and served on the rocks.
Perfect Margarita........................................................ 11
Don Julio, Patrón or Herradura Silver with Cointreau and
hand-squeezed lime juice.
Prickly Pear Margarita. .............................................. 9
Frozen margarita with an infusion of tequila-marinated
cactus pear.
Sangría Margarita........................................................ 9
Frozen Margarita with a float of house-made sangria.
Chilango Margarita...................................................... 9
Spicy orange-infused frozen margarita with El Chile rim.
...........................................
HAPPY HOUR
...........................................
ANTOJITOS
3
$
pacifico
4
$sangria
5
$
margarita de la casa
Half-price during happy hour!
Nachos Especiales. ....................................................... 11
Charbroiled beef or chicken fajitas on bean-and-cheese
nachos, topped with jalapeños. Served with guacamole and
pico de gallo.
Nachos de Barbacoa. ................................................... 13
Braised short-rib barbacoa on bean-and-cheese nachos.
Topped with fire-roasted jalapeños, gilled onions, queso
fresco and crema. Served with guacamole and pico de gallo.
Nachos de Camarón...................................................... 12
Grilled gulf shrimp on Chihuahua cheese nachos, topped with
jalapeños. Served with guacamole and pico de gallo.
Guacamole Clasico*. ................................................... 10
Fresh avocado with tomato, red onion, and cilantro. Spritzed
with lime juice and served with fresh tostadas.
Ceviche de Pescado+. ................................................... 12
Quesadillas**..................................................................
Grilled flour tortillas and melted Chihuahua cheese with
choice of filling. Served with guacamole and pico de gallo.
Vegetal 9 | Chorizo con Papas 10 | Fajitas 11 | Camarones 12
Queso Flameado**. .........................................................
Melted Chihuahua and Monterrey Jack cheeses.
Served with fresh flour tortillas.
Rajas con Hongos 9 | Chorizo 10 | Camarones 12
Rajas con Queso*.......................................................... 9
Spicy queso with caramelized onions and roasted poblanos.
Served with fresh tostadas.
Alma’s Sopa de Tortilla (small/large) .....................5/8
Rich chicken-and-ancho pepper soup. Topped with avocado,
queso fresco, tortilla strips, and crema.
Fresh black drum marinated in lime juice, tossed with tomato, Ensalada de la Casa* (small/large) .........................5/8
Mixed greens, poblano-corn relish, escabeche, avocado,
red onion, and cilantro. Served with fresh tostadas.
crispy tortilla strips and queso fresco. Choice of avocado-lime
Campechana de Mariscos............................................ 15 vinaigrette or chipotle-caesar dressing.
Spicy gulf shrimp and lump crab cocktail, with pico de gallo
Large salad with: Fajitas 11 | Camarones 12 | Pescado 14
and avocado. Served with fresh tostadas.
* Vegetarian ** Vegetarian option available
+ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
An 18% gratuity will be added to parties of 6 or more.
DEL ASADERO
Served on a sizzling skillet with a side of pico de gallo
and guacamole.
Parilla de Fajitas........................................................ 12
big rib Adobo................................................................. 18
Camarones a la Plancha............................................. 14
Pescado al Mojo de Ajo. ............................................. 16
Charlie’s LUNCH Special.............................................. 10
Arrachera Steak.......................................................... 15
Angus steak or achiote-chicken fajitas served on rajas with
rice and charro beans.
Grilled gulf shrimp with serrano-garlic butter and pico de
gallo. Served over white rice with black beans.
Two enchiladas de queso and beef or chicken fajitas.
Served with guacamole, rice, and refried beans.
ENCHILADAS
Beer-braised beef rib finished with morita-adobo sauce
served over rice with charro beans.
Seared black drum fillet with serrano-lime butter and
toasted garlic. Served over white rice with black beans.
Seared angus steak with melted Chihuahua cheese, rajas and
grilled scallions. Served with rice and charro beans.
Served with rice and beans.
Enchiladas de Mole. ..................................................... 11
crab suizas. .................................................................. 15
Enchiladas de Camarón**. ......................................... 12
Enfrijoladas**............................................................ 10
Two chicken or pork enchiladas with mole poblano sauce with Two crab salpicon enchiladas topped with creamy roastedtoasted sesame seeds.
tomatillo sauce and queso fresco.
Two enchiladas filled with shrimp, corn, mushrooms and
poblanos, topped with a smokey-chipotle sauce, and
serrano-cilantro cream.
Enchiladas de Queso..................................................... 9
Two cheesy Tex-Mex enchiladas topped with
chile-con-carne sauce.
Two chicken enchiladas topped with black-bean purée, pico
de gallo, queso fresco, guacamole and crema.
Enchiladas Verdes**.................................................... 11
Two chicken enchiladas topped with spicy roasted- tomatillo
sauce, jack cheese and crema.
ESPECIALIDADES
Chile Relleno**............................................................. 11
Tamal Oaxaqueno*......................................................... 11
Pollo con mole............................................................. 12
Pescado Entortillado................................................. 13
Carne Asada a la Tampiqueña..................................... 13
Pollo a la Poblana........................................................ 11
Flautas.......................................................................... 10
maribel’s chalupas*..................................................... 9
Poblano pepper stuffed with achiote-roasted pork, topped
with guajillo sauce. Served with rice and refried beans.
Seared chicken breast topped with mole poblano sauce and
sesame seeds. Served with rice and refried beans.
Grilled angus steak with rajas. Served with an enchilada de
queso, guacamole, rice and refried beans.
Banana leaf wrapped queso fresco and mushroom tamal with
rajas and guajillo sauce. Served with rice and beans.
Tortilla-crusted black drum topped with blackened jalapeño
aioli and poblano-corn relish. Served with rice and black beans.
Seared chicken breast with rajas, mushrooms and crema.
Served with white rice and guacamole salad.
Three chicken flautas topped with lettuce, tomato, guacamole Two black bean and cheese tostadas topped with lettuce,
and crema fresca. Served with rice and refried beans.
tomato, guacamole, queso fresco and crema. Served with
white rice.
Relleno de Camarón. ................................................... 13
Poblano pepper stuffed with shrimp, corn, mushrooms and
Chihuahua cheese, topped with poblano crema. Served with
white rice and black beans.
TACOS
Cochinita Pibil.............................................................. 12
Yucatan-style achiote-roasted pork with house-made
escabeche and guacamole. Served with black beans and
white rice.
Served with rice and beans.
Tacos de Barbacoa....................................................... 10
Tacos de Pescado. ......................................................... 11
Puffy Tacos**................................................................ 9
Tacos de camar0nes..................................................... 10
Two tacos filled with braised short-rib barbacoa in adobo
sauce. Topped with grilled onions and queso fresco .
Two chicken or pork puffy tacos topped with lettuce, tomato,
guacamole and queso fresco.
Two morita-marinated black drum tacos with baja slaw and
lemon aioli.
Two tortilla-crusted shrimp tacos topped with poblano-corn
relish and roasted-jalapeño aioli.
........
brunch drink specials . . . . . . . . . . . . . . . . . .
$ big ass mimosa $ brazos bloody mary $ cantaloupe margarita
3
4
5
BRUNCH
Served Saturday, Sunday and holidays 10am­­—3pm along with our complete menu.
We serve organic, free-range eggs.
Huevos Motuleños+**.................................................... 11
Two farm eggs with ham layered over corn tortillas and
black bean purée. Topped with ranchero sauce and served
with potatoes.
Tex-Mex Migas*.................................................................9
Barbacoa con Huevos+. .................................................. 14
Braised short-rib barbacoa with two farm eggs, guacamole
and pico de gallo. Served with potatoes and refried beans.
Omelette de Rajas con Hongos*.................................... 13
A three-egg omelette stuffed with rajas con hongos and jack
Two farm eggs scrambled with crispy-corn tortilla strips,
cheese, topped with ranchero sauce and crema. Served with
tomatoes, onions and serranos. Topped with melted
potatoes and black beans.
Chihuahua cheese and served with potatoes and black beans.
Crab Suiza Omelette....................................................... 16
Chilaquiles+*. ................................................................ 10 A three-egg omelette stuffed with crab salpicon and cheese,
Crispy corn tostadas tossed with ranchero or verde sauce,
topped with creamy tomatillo sauce. Served with potatoes
topped with crema and queso fresco. Served with two farm
and black beans.
eggs and black beans.
Huevos Divorciados+*. .....................................................9
With grilled achiote-chicken.............................................. 13 Two farm eggs served over corn tortillas with verde and
ranchero sauces. Topped with crema and queso fresco.
Bandera Burrito............................................................. 11
Served with potatoes and black beans.
Chorizo and eggs a la mexicana with potatoes inside a large
flour tortilla. Topped with ranchero and verde sauces and
Arrachera con Huevos+. ................................................ 15
crema fresca. Served with black beans.
Grilled angus steak topped with melted Chihuahua cheese,
Huevos rancheros+........................................................ 11
Two farm eggs over corn tortillas with ranchero sauce and
bacon. Served with potatoes and refried beans.
rajas and grilled scallions. Served with two farm eggs,
refried beans and potatoes.
POSTRES
Flan...................................................................................6
Pastel de Chocolate.........................................................8
Traditional Mexican vanilla custard served in its own caramel. Guajillo-chile chocolate pie with Texas pecans and
house-made Mexican vanilla ice cream.
Tres Leches.......................................................................7
Vanilla cake soaked in condensed, evaporated and whole
Helados.............................................................................5
milks. Topped with whipped cream frosting.
House-made ice cream. Choice of: cajeta, abuelita’s chocolate,
mexican vanilla, and raspberry chipotle chocolate chip.
Empanadas de Fruta.........................................................6
Flakey pastry filled with seasonal fruit. Served with
house-made ice cream.
Cafe y Cantina
E XECUTIVE CHEF > JEFF MARTINEZ
* Vegetarian ** Vegetarian option available
+ Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.