Cocina Poblana - Oakland, CA

fresh avocado with tomatoes, cilantro, onions, chile serrano and fresh lime juice. your choice of: de mango $8.00/de chorizo $10.00/ house guacamole $7.00 / combination of all three $21.

tres ceviches is one dish each of fresh shrimp, ahi tuna, and salmon. our ceviches are cured with lime juice and made with cucumber, diced tomato, red onion, jicama, mango, papaya, chile de arbol, fresh mint, and oregano single ceviche: $8.00.

medium-cooked oysters, shrimp, avocado, cilantro, and tomatoes in a spicy cocktail sauce. served with handmade corn tortilla chips.

two handmade corn tortillas with rajas con crema and queso oaxaca, garnished with queso fresco, cilantro, onions and salsa chipotle. with your choice of meat $9.

two thick handmade corn sope tortillas. with your choice of shrimp, crab, carnitas, chorizo, chicken, or beef tinga. served with beans, queso fresco, and salsa de la casa.

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

our sampler platter includes a quesadilla, chicken and beef sopes, shrimp sope, crab sope, and a chicken tinga gordita. served with guacamole and salsa de la casa.

tortilla soup.

seafood soup.

chicken lime soup.

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

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

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

fresh grilled mahi-mahi or salmon on a bed of organic field greens. served with tomatoes, red onions, jicama, mango, and chunks of queso fresco and garnished with a mango vinaigrette.

grilled salmon in a bed of sauteed garlic, spinach, chardonnay, and salsa de chile habanero. garnished with a pomegranate reduction. served with arroz de limon.

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

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

six tiger prawns sauteed in chardonnay, garlic and a creamy chipotle sauce. served with poblano rice.

six grilled prawns, with onions and bell peppers. served with poblano rice, frijoles de la casa, sour cream, guacamole, and queso fresco.

two enchiladas with sauteed shrimp, spinach, garlic, and queso oaxaca. served with salsa de chile habanero, poblano rice, and garnished with queso fresco and sour cream.

two handmade corn tortillas with sauteed crab, garlic, and queso oaxaca. served with salsa de chile habanero and poblano rice, and garnished with queso fresco.

authentic mole poblano from our family recipe.

authentic mole de jalisco. our mama luisa's specialty.

our grandmother's personal recipe. mole negro in the guanajuato style.

our grandfather's specialty. pumpkin seeds with the essence of chile guajillo.

a sample of each of chef lito's delicious moles. perfect for sharing!

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.

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, sour cream, and garnished with queso fresco.

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 sauce, queso fresco and sour cream.

chef lito's favorite: braised pork ribs in a green tomatillo sauce. served on a grilled cactus.

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

our father's best creation: roasted pulled pork with onions, tomatoes, jalapenos and fresh guacamole.

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

grilled chicken or grilled ribeye steak. served with poblano rice, guacamole and sour cream.

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 queso oaxaca. served with salsa de tomatillo, arroz de limon, garnished with queso fresco.

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

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 cheese, yellow corn, zucchini and mushrooms. served with creamy chipotle sauce and arroz de limon.

one scoop of handmade ice cream, served in a martini glass with a sweet potato chip. your choice of mole or vanilla ice cream.

served in a martini glass. your choice of churros de fresa, cajeta, or plain.

two scoops of handmade mole ice cream. served with a sweet potato chip and a reduction of mexican chocolate.

one churro casero, served with two scoops of vanilla ice cream, cajeta, and a reduction of mexican chocolate.

creamy coconut flan infused caramel custard, mingled with extract of mexican vanilla.

smooth and creamy organic coffee infused into caramel custard, with a hint of mexican vanilla.

traditional three milk cake, infused with mexican vanilla.

strawberry, mango, or papaya. served with strawberry marmalade and cajeta.