Azteca Mexican Restaurant | Fajitas & Guacamole

A complete formula allowing you to taste a Mexican starter and main course. Ideal for discovering different flavors in one meal.

A large tasting platter featuring the best Mexican starters. Perfect for sharing and discovering ceviche, cactus (nopalitos) and other varied specialties.

The classic Mexican starter: a fresh and creamy avocado purée enhanced with lime. Eaten as a dip with corn chips (totopos).

A rich dish of hot, stringy melted cheese, with spicy sausage or mushrooms. To be enjoyed by rolling it in warm tortillas.

Pieces of octopus prepared with Mexican spices. Tender texture and a zesty seafood flavor.

Fresh fish cooked by the acidity of lime juice. A very fresh, tangy and light dish, typical of the Mexican coast.

Shrimp served cold in a slightly sweet tomato and citrus sauce. Refreshing and flavorful.

Small fried or oven-baked puff pastry turnovers, filled with cheese and vegetables. Crispy on the outside and melting on the inside.

Pan-fried mixture of mushrooms and spicy chorizo. Served originally in a bowl made of blue corn chips.

Corn chips (tortilla chips) topped with refried beans and melted cheese au gratin. A classic to share.

Fresh mixed salad with cactus strips (nopalitos), which have a texture similar to green beans with a slightly tangy taste.

Wheat or corn tortillas folded in half and grilled, filled with melted cheese. Simple, warm and comforting.

A fried burrito, making the tortilla crispy. Stuffed with meat and topped with a slightly spicy tomato sauce.

Soft tortillas filled with chicken. Served with fresh accompaniments like guacamole.

Tender beef tacos. 'Pico de gallo' is a fresh salsa (tomato, onion, chili) that adds zest.

Iconic recipe of pork marinated in red spices and cooked with pineapple for a unique sweet and savory taste.

Meat-free version of tacos, filled with a mixture of cooked vegetables.

Ideal for the indecisive, allows you to taste three different types of tacos in one plate.

Rolled stuffed tortillas, baked au gratin with plenty of sauce and cheese. Rich and hearty dish.

Vegetarian version of enchilada, focused on melting cheese and a tomato-based Ranchera sauce.

Enchiladas filled with a mixture of vegetables, gratinated with cheese.

Simmered beef in sauce. Ancho chili provides a mild, slightly smoky and fruity flavor, without being too spicy.

Yucatan specialty. Pork marinated in a red annatto (achiote) paste and citrus, slow-cooked until very tender.

Chicken in creamy sauce. Guajillo chili gives a beautiful red color and a mild dried fruit flavor.

Lamb simmered in a creamy mild chili sauce. Tender meat with a rich sauce.

Chicken thigh served with a traditional sauce of your choice: Chipotle (smoky spicy), Mole (spicy cocoa) or Pibil (citrus and annatto).

A festive dish with a creamy white walnut sauce (nogada), contrasting with beef and fresh pomegranate seeds.

Grilled chicken strips with bell peppers and onions, served sizzling on a hot plate. To be assembled yourself in tortillas.

Grilled beef strips served hot. A convivial dish to share.

Grilled pork strips with vegetables.

Combination of two meats of your choice to vary the pleasures.

Grilled shrimp served on a hot plate.

Grilled vegetable mix (peppers, onions, etc.) served hot.

A complete bowl with rice and flavorful chili con carne, topped with fresh avocado.

Colorful bowl with annatto (achiote) marinated chicken and plenty of crunchy vegetables.

Drunk pork (borracho) cooked in beer, served with roasted vegetables like sweet potato.

A rich vegetarian option with various vegetables and Mexican flavors.

Shrimp in spicy green sauce. 'A la Diabla' means spicy, but here moderated with jalapeño.

Shrimp prepared with plenty of golden garlic. Intense and fragrant flavor.

Veracruz-style fish, cooked with a Mediterranean sauce of tomatoes, olives, and capers, Spanish influence in Mexico.

Grilled lamb skewers marinated in spices.

A thin slice of grilled sirloin steak covered with cheese. Very hearty dish.

A classic way of serving meat in Mexico, accompanied by chili strips in cream (rajas).

Extra portion of guacamole.

Portion of Mexican rice.

Portion of black beans.

Fresh cream to soften spicy dishes.

Extra grated cheese.

Extra box of tortillas.

Basket of crispy corn chips.

Takeaway packaging.

Sweet and rich coconut dessert.

Moist and generous chocolate cake.

Sponge cake soaked in a mixture of three types of milk (milk, condensed milk, cream). Very moist and sweet.

Warm mango flambéed with Mexican liquor.

Warm caramelized pineapple flambéed with liquor.

Refreshing mix of seasonal fruits.

Ice creams and sorbets.

Alcoholic ice cream cup combining coconut and coffee.

Fruity and alcoholic ice cream cup.

Creamy coconut flan served with cajeta (goat's milk caramel).