Antojo Street Taco Bar - Sacramento, CA

Fresh squash blossoms, cactus, corn kernels, spinach, garbanzo, green zucchini, seasoned with fresh epazote.

An authentic Mexican recipe served with corn tortilla strips, ancho pepper strips, diced panela cheese, and diced avocado.

Romaine lettuce, baby spinach, corn kernels, black beans, diced panela cheese, sesame seeds, small pieces of corn tortillas, fried ancho pepper strips, and pumpkin seeds with avocado-cilantro dressing.

Romaine lettuce, croutons, Parmesan cheese flakes, and Caesar dressing.

Avocado, white onions, tomato, cilantro, and jalapeño.

Flour tortilla folded and stuffed with Monterey cheese and meat of your choice. Served with pico de gallo, sour cream, and guacamole. Please contact the merchant for meat selection.

3 small corn tortillas with refried black beans, shredded pork marinated in achiote sauce, garnished pickled red onions, sweet peppers, red cabbage, and oregano.

Sauteed shrimp with garlic and parsley in a fusion of white wine and lime sauce, strips of serrano pepper, and sliced mushrooms. Served with white rice.

Sauteed spicy shrimp with bell peppers and onions, topped with a special sauce. Served with white rice.

Salmon cooked in papillote style-in parchment, covered in a combination of olive, caper, bell peppers, banana peppers, and sliced almond. Served with spinach and white rice.

3 large corn tortillas with delicious stews of our Mexican cuisine.

3 large corn tortillas with delicious stews of our Mexican cuisine.

3 large corn tortillas with delicious stews of our Mexican cuisine.

3 large corn tortillas with delicious stews of our Mexican cuisine.

3 com tortillas filled with shredded chicken breast and covered in our delicious mole poblano with dash sesame seeds. Served with Spanish rice.

3 corn tortillas filled with shredded chicken breast and covered with our delicious green tomatillo sauce. Topped with crisp iceberg lettuce, sour cream, slices of onions and sprinkled panela cheese. Served with Spanish rice.

Filed with green zucchini, corn, diced chayote squash seasoned with epazote. Served with white or Spanish rice.

3 corn toast with refried beans and mushrooms stewed with tomato and caramelized onions and on top iceberg lettuce, cashews cream, and sliced avocado. Served with Spanish rice.

A delicious traditional recipe from Puebla, Mexico. Served with slow-cooked chicken and garnished with toasted sesame seeds and Spanish rice.

Marinated flank steak with mestiza sauce, accompanied with a corn tortilla dipped in black bean sauce, strips of poblano pepper and sour cream, on a bed of a grilled nopal-cactus. Served with Spanish rice.

Original recipe from Oaxaca, Mexico. Hand made green mole made with green tomatillo, roasted squash seeds, and epazote. Served with white rice.

Poblano pepper battered and filled with Asadero cheese, topped with a light tomato sauce with white sliced caramelized onions, cheese, and sour cream.

A baguette quartered and spread with butter, refried pinto beans, and crushed chipotle peppers, filled with tender flank steak, pico de gallo, and avocado slices.