Candela menu

3 oz. Sour Cream

4 oz. Bean Dip

4 oz. Rice

3 oz. Cheese Dip

3 oz. Guacamole Dip

Taco Plate

Topped with fresh shredded lettuce, tomato and cheese.

Macaroni and Cheese Plate

Made with Candela style blended cheese.

Quesadilla Plate

Small sized flour tortillas with side salad.

Breaded Chicken Fingers and Fries Plate

3 breaded chicken breast strips served with fries.

Fried Ice Cream

Ice cream in a fried tortilla served with Candela fries.

Nachos

Corn chips topped with cheddar cheese sauce, tomatoes, jalapenos and sour cream.

Flautas

4 crispy rolled tortillas filled with chicken and topped with shredded lettuce and sour cream.

Picadillo Boats

3 baked tortilla boats topped with ground beef, cheese, tomato, lettuce and sour cream.

Tostadas de Tinga Pollo

2 deep fried corn tortillas topped with shredded chipotle chicken, shredded lettuce, tomato, avocado and feta cheese.

Shrimp Cocktail

Shrimp cocktail is made with traditional flavors including red onion, lime, cilantro, avocado, orange juice, tomatoes and Candela's special seasoning.

Creamy Mexican Mushroom Soup

Mushrooms smothered into a thick creamy soup.

Homemade Chicken Soup

Shredded chicken, spinach, mushrooms and rice, flavored with fresh tomatoes, onions, cilantro and mint.

Grilled Chicken Salad

Romaine lettuce, tomatoes, shredded cheese, red onion, avocado and cucumber.

Taco Salad

Fried tortilla bowl topped with ground beef, beans, rice, tomatoes, jalapenos, avocado, sour cream and shredded cheese.

Salmon Salad

Seasonal mixed lettuce, salmon, radish, red onion, tomatoes, black olives and feta cheese.

Shrimp Salad

Seasonal mixed lettuce, shrimp, smoked corn, avocado, red onions, tomatoes and black olives.

Tostadas

3 corn cake tortillas topped with shredded lettuce, tomato, black beans, black olives, avocado, cilantro, cucumber and served with rice and beans.

Vegetarian Enchiladas

Spinach. 2 seasoned spinach and portobello mushroom enchiladas covered with spinach, cheese, cilantro, pesto and served with rice and beans.

Fish Taco

Breaded cod fish fillet with cabbage, pico de gallo, black beans, orange sauce and served with fries.

Shrimp a la Naranja

6 jumbo shrimp topped with a homemade orange ginger dressing, served with rice, arugula salad and garnished with orange zest.

A la Crema

Prepared with fresh mushrooms, green peppers, onions and sour cream sauce, served on a bed of rice topped with Monterey Jack cheese garnished with cilantro and avocado.

Chile Relleno

A large egg battered poblano pepper stuffed with cheese or ground beef, diced potatoes, onions, mozzarella cheese and served with rice and beans.

Chimichanga

Filled with chicken or ribeye beef topped with salsa and cheddar cheese served with rice, beans and salad.

Enchiladas Verdes

2 shredded chicken enchiladas covered with creamy tomatillo sauce, served with rice, avocado and salad.

Grilled Chicken Quesadilla

7 oz. of grilled chicken breast, onions, bell peppers, mushrooms, mozzarella cheese, topped with pico de gallo and sour cream.

Ribeye Steak Burrito

Stuffed with grilled ribeye, lettuce and tomatoes, served with rice and beans.

Fajitas

Julienne styled green and red peppers with onions. Served with rice, beans, salad, guacamole and your choice of corn or flour tortillas.

Lemon Pepper Salmon

A 7 oz. salmon steak marinated with fresh ingredients, served with radish, rice, asparagus and sauce.

Monterrey Grilled Chicken

A marinated and grilled 7 oz. chicken breast served with rice, beans and guacamole.

Chipotle Stuffed Chicken

A 5 oz. chicken breast stuffed with ham and American cheese then covered with creamy smoked chipotle sauce and served with bacon wrapped asparagus stalks.

Candela Carne Azada

10 oz. of grilled certified Angus beef ribeye, served with guacamole, rice, beans and tortillas.