Phoenix, AZ

Download our complete Phoenix, AZ menu (PDF).

Chef's Features

 

Chicken Tinga Flautas

Spicey and tender chicken with Jack cheese stuffed in a flour tortilla golden fried, drizzled with fresh sour cream and cilantro. Served with mexican style rice and a side of green chile corn relish.   15

Canyon Carnita Relleno

Confit-braised pork, jack cheese and cilantro are stuffed inside a charred breaded poblano pepper and smothered in a red pepper cream sauce and drizzled with sour cream. Served with Santa Fe rice pilaf. Topped with a fresh green chile corn relish. 14

Mango Habanero Glazed Pork Chops

Grilled with a spicey sweet mango habanero glaze and Myer's Dark Rum. Served with mexican style rice and chef vegetales.  18

 

 

 Do not forget to visit our sister restaurant 1130 The Restaurant at the AZ Center!

 

 

 

 

Southwest Appetizers

TABLESIDE GUACAMOLE

Let us come to your table and prepare this classic dip. You can’t get it any fresher than this! 13

 


SOUTH TEXAS TORTILLA SOUP

Traditional Mexican Tortilla soup thickened with tortillas to add a delicate corn flavor.  Bowl 5 Cup 4

 


POBLANO CHICKEN CHOWDER

A rich creamy chowder flavored with poblano peppers and roasted chicken. Bowl 5 Cup 4

 


PUEBLO HOUSE SALAD

Fresh field greens tossed in our honey chipotle vinaigrette and topped with tomatoes, carrots and pickled red onions. 6

 


SOUTHWEST CAESAR

A favorite combination of Romain lettuce, garlicky Caesar dressing, tortilla strips and Parmesan cheese. 6

 


CORN CRUSTED CALAMARI

Served with chipotle remoulade sauce. 13

 


ADOVO CHICKEN WINGS

Served with ranch dressing, carrot & celery sticks. 12.5

 


ROASTED ARTICHOKE QUESO DIP

Creamy cheese blended with artichoke hearts served with tortillas and our great chips. 11

  


COYOTE SAMPLER PLATTER

Our Chef’s selection. Perfect for sharing. 23

Sandwiches & Salads

 
SOUTHWEST CHICKEN SANDWICH
Adovo-grilled breast topped with Monterey Jack and portabella mushrooms.Served on our home-baked jalapeño-cheddar bun with tossed greens, chipotle sauce and crisp fries. 12.5

 


CANYON CLASSIC BURGER*
1/2-lb fresh ground beef on our home-baked jalapeño-cheddar bun. Topped with pepper Jack cheese, bacon, and smoky BBQ sauce. Served
with tossed greens, tomato, pickle, and French fries. 13.5

 


BISON BURGER*
Fresh jalapeno-cheddar bun, bacon, Jack cheese, BBQ sauce.  Served with tossed greens and French fries. 13.5

 


GRILLED CHICKEN SALAD
Citrus chipotle dressing, pine nuts, snakebite beans, crispy capers, cotija cheese. 13.5

 


SOUTHWEST COBB SALAD
Blackened chicken, snakebite beans, bacon, pico de gallo, avocado, mixed and bleu cheese, tossed in salsa ranch dressing.  14.5

 


BLACKENED SALMON CAESAR*
Grilled salmon served over a Southwest Caesar with crisp capers, tortillas, Parmesan cheese and tomatoes. 15.5

 


SEARED AHI SALAD*
Ahi tuna seared rare and chilled. Served over fresh greens tossed in a light sesame vinaigrette with sliced apples, carrots, sweet red onion and sprouts. Topped with crisp wonton strips. 16.5

 


BLACKENED CHICKEN & AVOCADO SALAD
Romaine tossed in a creamy cilantro dressing with chunks of blackened chicken, tortilla chips, tomatoes and fresh avocados. 13.5

 


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Canyon-Mex

Our Executive Chef created the Featured items with the influence of Mexican, Spanish, Native American and American Southwest Cultures.

 


APPLEWOOD SMOKED PECAN SALMON*
Lightly smoked Atlantic salmon, topped with spiced pecans and served over sautéed spinach and mashed sweet potatoes. Served with papaya-chile sauce and pine nut-cilantro pesto. 21

 


BISON MEATLOAF
Ground bison meatloaf with peppers, bacon, and onions. Served with roasted tomato BBQ sauce, chile mashed potatoes,

and Chef’s vegetables. 19

 


FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and southwest rice. Topped with an avocado fan and chipotle sauce. 20

 


CHILE-RUBBED SIRLOIN*
A blend of 7 herbs and spices on an 11-oz. sirloin, fire-grilled and served with sautéed spinach and chile mashed potatoes. 20

 

 

BLACKENED TILAPIA WITH CRAWFISH
Grilled tilapia, topped with sautéed crawfish, lemon butter & pico de gallo. Served over Santa Fe rice with steamed broccoli. 20

 


SANTA FE STUFFED CHICKEN BREAST
Stuffed with herb-goat cheese. Served with grilled asparagus, Santa Fe rice pilaf, and red pepper cream sauce. Topped with a pine nut-cilantro pesto and pico de gallo. 19

 

 
PECAN-CRUSTED CRAB CAKE
Sweet potato, poblano peppers, charred corn and pecan-panko crust, tossed greens, sweet potato strings, snakebite beans, southwest remoulade sauce. 17

Pastas


ADOVO CHICKEN PASTA
Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with Parmesan cheese. 16

 


GRILLED VEGETABLE PASTA
Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce. 15
add Shrimp 4

 

 

PESTO SHRIMP PASTA

Sauteed shrimp, asparagus, red bells peppers, pesto cream sauce with parmesan cheese, pine nuts, and tomato salsa.  18

Mex-Mex

 

FAJITAS - FLIP & SIZZLERS
Grilled to order with sautéed onion and peppers. Served with southwest rice, black beans, soft flour tortillas, and fajita toppings.
Chicken 16 Steak* 17 Shrimp 17 Vegetables 14 Combo 17

 


PANCHO’S ENCHILADAS PLATTER
Roasted chicken, Monterey Jack cheese, and green onions in flour tortillas. Topped with a 3-pepper cream sauce and tomato salsa.
Served with southwest rice and tossed salad greens. 14

 


CARNITAS PLATTER (LIMITED AVAILABILITY)
This traditional dish is prepared fresh daily. Tender pork served with flour tortillas, guacamole, southwest rice, and beans. 15

 

 
CARNITAS & ENCHILADA COMBO PLATTER
The best of both! The tender pork carnitas with our Pancho’s Enchiladas served with southwest rice, flour tortillas, and tossed salad greens. 16

 


“NAKED” CHILE RELLENO
Roasted poblano pepper, stuffed with fajita steak, pico de gallo, adovo mushrooms and our snakebite beans. Baked with mixed cheese and served with ranchero sauce and paella rice. 14

Tacos & Quesadillas

BLACK AND BLEU QUESADILLA*
Blackened fajita steak served in a crisp flour tortllla with red onion marmalade and Monterey Jack & Bleu cheese. Served with tomatillo-avocado salsa, chipotle mayonnaise, and Margarita slaw. 13.5

 


CHICKEN QUESADILLA
Filled with grilled chicken, caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12.5

 


SPINACH & PORTABELLA MUSHROOM QUESADILLA
Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12.5

 


BLACKENED FISH TACOS

Blackened Tilapia in crisp shells with chipotle sauce, Margarita slaw, and pico de gallo. Served with southwest rice and black beans. 14.5

 


GRILLED CHICKEN TACOS
Flour and corn tortillas, Jack cheese, red onion marmalade, chipotle mayonnaise, tomatillo-avocado salsa, Margarita slaw, southwest rice and black beans.  13.5

 

 

CRISPY SHRIMP TACOS

Flour and corn tortillas, Jack cheese, southwest remoulade, Margarita slaw, southwest rice and black beans.  14.5

 

 

GRILLED VEGETABLE TACOS

Flour and corn tortillas  with Jack cheese and Margarita slaw, served with southwest rice and black beans.  11.5

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