San Antonio, TX
IT IS HATCH CHILI SEASON SAN ANTONIO!!!!!! Our team of Chefs have created the following Hatch Chili recipes that will make your Southwest tastebuds sing!
Executive Chef Gabriel Corona has prepared authentic dishes that reflect the spirit of The Great American Southwest Cuisine while you enjoy the open airy ambiance of the original 1800's ALAMO QUARRY stone crushing building.
HATCH CHILI RAELLENO- Roasted Hatch chili filled with slow cooked pork, snakebite bean salad & adovo mushrooms. Topped with mixed cheese and served open faced over Paella rice with our fresh Hatch chili sauce
HATCH CHILI CHEESEBURGER- 1/2 LB freshly ground burger topped with pepper jack cheese & grilled Hatch chili peppers. Served with fresh lettuce, onion, tomato & crisp fries.
HATCH CHILI SEAFOOD ENCHILADAS- Salmon, Tilapia & Shrimp rolled in warm flour tortillas & baked with melted jack cheese & Hatch chilis on a bed of paella rice. Topped with a Hatch chili sauce and fresh Pico de Gallo. Paired with mixed greens & house dressing.
HATCH CHILI CHICKEN FLAUTAS- Corn tortillas stuffed with Hatch chili chicken, deep fried to a golden crisp and served with Southwest rice & savory black beans with a side of Guacamole and a drizzle of Hatch sour cream.
CANYON CAFE IS ALWAYS FAMILY FRIENDLY & WE OFFER A FULL CHILDRENS MENU STACKED WITH YUMMY & HEALTHY OPTIONS.
OUR FULL MENU IS ALSO AVAILABLE WITH UBER EATS. No time to come visit us for lunch or dinner? No Problem!! We will get it to you. Visit Uber Eats and look for Canyon Cafe San Antono.
email@example.com Visit us on Facebook and let us know how were doing on Yelp! or call 210.821.3738
JOIN US FOR HAPPY HOUR EVERYDAY FROM 4-7PM WITH GREAT FOOD & DRINK SPECIALS.
Let us come to your table and prepare this classic dip. You can’t get it any fresher than this! 12
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 dressing with mixed vegetables, onion & tomato. 6
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
ROASTED ARTICHOKE QUESO DIP
Creamy cheese blended with artichoke hearts served with tortillas and our great chips. 10
Sandwiches & Salads
Add a cup of soup to any of our Sandwiches or Salads 3
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 smoky BBQ sauce. Served
with tossed greens, tomato, pickle, and French fries. 13
Our Canyon Classic made with 6-ozs of ground bison. 13
GRILLED CHICKEN SALAD
Fresh greens tossed in a honey chipotle dressing with snakebite beans, toasted pine nuts, crispy capers, tomatoes and cotija cheese. 14
SOUTHWEST COBB SALAD
Blackened chicken, crisp bacon, snakebite bean salad, pico de gallo, avocado, bleu cheese and mixed cheese over fresh greens tossed in a salsa ranch dressing. 15
BLACKENED SALMON CAESAR*
Grilled salmon served over a Southwest Caesar with crisp capers, tortillas, Parmesan cheese and tomatoes. 15 substitue Chicken 13
SEARED AVOCADO AHI SALAD*
Ahi tuna seared rare and chilled. Served over fresh greens tossed in a light sesame vinaigrette with fresh avocado, julienne vegetables & pico de gallo. Topped with crisp wonton strips. 16
BLACKENED CHICKEN & AVOCADO SALAD
Romaine tossed in a creamy cilantro dressing with chunks of blackened chicken, tortilla chips, tomatoes and fresh avocados. 15
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 fresh fruit salsa and pine nut-cilantro pesto. 20
Ground bison meatloaf with peppers, bacon, and onions. Served with roasted tomato BBQ sauce, chile mashed potatoes,
and Chef’s vegetables. 18
Served over oven-roasted vegetables and southwest rice. Topped with an avocado fan and chipotle sauce. 20
A blend of 7 herbs and spices on an 11-oz. sirloin, fire-grilled and served with sautéed spinach and chile mashed potatoes. 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
CHICKEN FRIED STEAK
Topped with jalapeno cream gravy. Served with chile mashed potatoes and Chef’s vegetables. 17
PECAN-CRUSTED CRAB CAKE
Corn, poblano peppers, and sweet potatoes are blended with crab and coated with a pecan-panko crust. Served with tossed greens, fruit salsa, snakebite beans, and remoulade sauce. 16
ADOVO CHICKEN PASTA
Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with Parmesan cheese. 15
GRILLED VEGETABLE PASTA
Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce. 14
add Shrimp 4
Add a cup of soup to any of Mex - Mex Dishes for 3
FAJITAS - FLIP & SIZZLERS
Grilled to order with sautéed onion and peppers. Served with southwest rice, black beans, soft flour tortillas, and fajita toppings.
Chicken 15 Steak* 16 Shrimp 16 Vegetables 13
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. 13
VERDE CHICKEN ENCHILADAS Verde sauce, tomatillo-avocado salsa, chipotle sauce, pico de gallo, southwest rice & mixed green salad. 13
COMBO ENCHILADA PLATTER Panchos & Verde enchiladas, black beans, southwest rice & mixed greens. 15
CARNITAS PLATTER (LIMITED AVAILABILITY)
This traditional dish is prepared fresh daily. Tender pork served with flour tortillas, guacamole, southwest rice, and beans. 14
CARNITAS & ENCHILADA COMBO PLATTER
The best of both! The tender pork carnitas and choice of Pancho’s Enchiladas or Verde enchiladas, served with southwest rice, flour tortillas, and tossed salad greens. 15
“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
Filled with grilled chicken, caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12
SPINACH & PORTABELLA MUSHROOM QUESADILLA
Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12
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
MARGARITA SOFT TACOS
Warm flour and corn tortillas are molded together with Jack cheese to provide the best texture and flavor. Stuffed with your choice of fillings and our Margarita vegetable slaw. Served with southwest rice and black beans
Crispy Shrimp 14 Grilled Chicken 13 Grilled Vegetables 11