Phoenix, AZ

Download our complete Phoenix, AZ menu (PDF).

Chef's Features

Cilantro Pesto Sirloin*

11oz fire grilled sirloin on top of a fresh pine-nut cilantro pesto sauce, served with our Santa Fe rice and Chef vegetables. 18

Roasted Tomato BBQ Pork Sandwich 

A southern classic with a Southwestern twist. Tender pulled pork, roasted tomato BBQ sauce, chipotle mayo, red onion marmalade served on top a jalapeno-cheddar bun. Served with margarita slaw and fresh fruit. 14

Southwest Seafood Pasta

Angel hair pasta, tossed with a creamy adovo red pepper sauce, fresh julienned vegetables, shrimp, calamari, and mussels topped with parmesan cheese. 17

 

 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. Topped with Juliennne vegetables and tomatoes. 6.5

 


SOUTHWEST CAESAR

A favorite combination of Romain lettuce, garlicky Caesar dressing, tortilla strips and Parmesan cheese. 6.5

 


CORN CRUSTED CALAMARI

Served with chipotle remoulade sauce. 13

 


ADOVO CHICKEN WINGS

Served with ranch dressing, carrot & celery sticks. 13

 


ROASTED ARTICHOKE QUESO DIP

Creamy cheese blended with artichoke hearts served with tortillas and our great chips. 12

  

 

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. 13

 


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

 


BISON BURGER*
Fresh jalapeno-cheddar bun, bacon, Jack cheese, roasted tomato BBQ sauce.  Served with tossed greens and French fries. 14

 


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 AVOCADO AHI SALAD*
Ahi tuna seared rare and chilled. Served over fresh greens tossed in a light sesame vinaigrette with fresh avocado, pico de gallo and julienne vegetables. 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. 14

 


*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 fruit salsa and pine nut-cilantro pesto. 22

 


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

and Chef’s vegetables. 19.5

 


FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and southwest rice. Topped with an avocado fan and chipotle sauce. 20.5

 


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. 21

 

 

BLACKENED TILAPIA WITH SHRIMP
Grilled tilapia, topped with sautéed shrimp, lemon butter & pico de gallo. Served over Santa Fe rice with steamed broccoli. 19

 


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. 19.5

 

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

GRILLED LEMON SALMON

Lemon butter sauce, fruit salsa, Chef's vegetables and Southwest rice. 19

Pastas


ADOVO CHICKEN PASTA
Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with Parmesan cheese. 17

 


GRILLED VEGETABLE PASTA
Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce. 15.5
add Shrimp 4    add Chicken 2

 

 

PESTO SHRIMP PASTA

Sauteed shrimp, asparagus, red bells peppers, pesto cream sauce with parmesan cheese, pine nuts, and tomato salsa.  18.5

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 15 Combo 18

 VERDE CHICKEN ENCHILADAS

Verde sauce, tomatillo-avocado salsa, chipotle sauce, pico de gallo, southwest rice and greens. 14.5


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. 14.5

 


CARNITAS PLATTER (LIMITED AVAILABILITY)
This traditional dish is prepared fresh daily. Tender pork served with flour tortillas, guacamole, southwest rice, and beans. 16

 

 
CARNITAS & ENCHILADA COMBO PLATTER
The best of both! The tender pork carnitas with our Pancho’s Enchiladas or Verde 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. 15

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. 14

 


CHICKEN QUESADILLA
Filled with grilled chicken, caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 13

 


SPINACH & PORTABELLA MUSHROOM QUESADILLA
Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 13

 


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.  12

Select another Menu...