Cocina Poblana Restaurant - Emeryville, CA

fresh avocado with tomatoes, cilantro, onions, chile serrano, and fresh lime juice.

shrimp, ahi tuna, and vegetarian our ceviches are cured with lime juice and made with cucumbers, tomatoes, red onions, jicama, mango, papaya, chile de arbol, fresh mint, and oregano.

with beer-battered scallops, tiger shrimp, fish, and calamari. served with cocktail sauce and garlic onion rings.

two handmade corn tortillas cut in half, with queso fresco, jack cheese, rajas con crema, cilantro, onions, and salsa chipotle.

three handmade corn volcano style sopes with shrimp, mushrooms, poblano beans, queso fresco, and salsa de tamarindo.

three handmade thick corn sopes with crab, jack cheese, guacamole, and salsa jamaica.

three handmade thick corn huarachitos with chien or beef tinga, poblano beans, cabbage, salsa jalisco, queso fresco, and sour cream.

two handmade thick corn gorditas, stuffed with poblano beans, chicken or beef tinga, queso fresco, cabbage, sour cream, onions, and salsa jalisco.

our sampler platter with one quesadilla, one cazuelita de camaron, two huarachitos with chicken and beef tinga, one crab sope and one gordita de chicken tinga. served with guacamole and salsa jalisco.

tortilla soup.

seafood soup

chicken lime soup

grilled chicken breast, hearts of romaine lettuce, cherry tomatoes, avocado, queso fresco, and poblano dressing.

fresh cactus, chile negro, onions, cilantro, yellow corn, tomatoes, queso fresco, avocado, and a tequila lime balsamic vinaigrette.

grilled mahi-mahi, organic field green salad with cherry tomatoes, red onions, jicama, mango, and chunks of queso fresco with a mango vinaigrette.

organic field green salad, cherry tomatoes, red onions, jicama, mango, chunks of queso fresco, and a mango vinaigrette.

grilled mahi-mahi lying on a bed of yellow corn mashed potatoes. served with sauteed garlic, mushrooms, and spinach in a chardonnay creamy sauce.

pan-seared sesame seed encrusted ahi tuna with chipotle sauce. served with ensalada de nopales.

two crab enchiladas with handmade corn tortillas, red mole sauce, and queso fresco. served with poblano rice.

tiger prawns sauteed with chardonnay, garlic, red onions, chile de arbol, and pasilla. served with yellow corn mashed potatoes and pomegranate reduction.

sauteed jumbo prawns, scallops, and mahi-mahi, cooked with chardonnay, garlic, and mushrooms. served on a bed of arroz de limon.

authentic mole poblano from our family recipe.

authentic mole de jalisco. our mama luisas specialty.

our grandmothers personal recipe. mole negro guanajuato style.

our grandfathers specialty. pumpkin seeds with the essence of chile guajillo.

a sample of each mole. served with grilled chicken breast and poblano rice. perfect to share.

a classic dish from puebla mexico. chile poblano stuffed with shredded chicken, dried fruit and toasted almonds covered with a velvety pecan sauce. garnished with toasted almonds and pomegranate seeds. +more

grilled chicken breast on a bed of poblano rice, topped with chile poblano in a creamy mushroom and spinach garlic sauce.

two handmade corn tortillas with chicken or beef tinga. served with mole poblano sauce and sour cream, and garnished with queso fresco.

chef litos favorite. braised pork ribs in a green tomatillo sauce, garnished with grilled cactus.

grilled ribeye steak, garnished with grilled cactus, onions, fresh guacamole, and salsa de molcajete.

slowly steamed boneless beef short ribs, marinated in apple vinegar and chile guajillo adobo. served with chile de arbol spicy sauce, onions, cilantro, and lime.

steamed corn leaf tamales topped with braised spare pork ribs in a green tomatillo and chile de arbol spicy sauce. with queso fresco and sour cream.

our fathers best creation: roasted pulled pork, served with onions, tomatoes, jalapenos, fresh guacamole, and salsa de molcajete.

combination dish with grilled chicken, grilled ribeye steak, and carnitas. served with poblano rice, ensalada de nopal, fresh guacamole, and salsa de molcajete.

not a classic dish. grilled chicken or grilled ribeye steak. served with poblano rice, guacamole, and sour cream.

a combination of grilled chicken, grilled ribeye steak, and prawns. served with rice, guacamole, and sour cream.

two enchiladas with sauteed mushrooms, spinach, chile poblano, and jack cheese. served with salsa de tomatillo and garnished with queso fresco and arroz de limon.vegetarian considerations

grilled fresh cactus, sauteed spinach, zucchini, yellow corn, chile negro, creamy mushroom sauce, and queso fresco. served with arroz de limon.vegetarian considerations

steamed corn leaf tamales topped with mushrooms, zucchini, rajas de chile poblano, and creamy chipotle sauce. served with poblano beans, queso fresco, and sour cream.

chile poblano stuffed with jack cheese, yellow corn, zucchini, and mushrooms. served with creamy chipotle sauce, queso fresco, and arroz de limon.