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Starters

Starters

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SIGNATURE QUESO

Dip into our original 1982 queso recipe, prepared in-house with tomatoes, green chiles, onion, cilantro, poblano and just the right kick of jalapeño.

$6.49  –  Bowl [470 CAL]

$4.99  –  Cup [290 CAL]

Primo Style [100/50 CAL]

Seasoned ground beef, sour cream and guacamole (add 1.50)

GREEN CHILE QUESO

Our signature queso kicked up a notch with green chile sauce.

Primo Style [100/50 CAL]

Seasoned ground beef, sour cream and guacamole (add 1.50)

$4.99  –  Cup [170 CAL]

$6.49  –  Bowl [270 CAL]

GUACAMOLE LIVE!® [770 CAL]

$9.79  – 
It's the freshest guacamole on the planet because we make it right at your table with whole avocados, tomato, jalapeño, cilantro, red onion, lime and a pinch of salt.

GUACAMOLE [220 CAL]

$6.99  – 
Made in small batches throughout the day.

$9.29  –  Queso/Guac Duo [510 CAL]

FIRECRACKER STUFFED JALAPEÑOS [920 CAL]

$8.79  – 
Six hand-made, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our signature queso.

BORDER SAMPLER [2180 CAL]

$13.49  – 
When you can't pick one appetizer - chicken quesadillas, fajita steak nachos and mini chicken chimis.

STACKED NACHOS [2280 CAL]

$10.99  – 
Tostada chips piled high with layers of seasoned ground beef, refried beans and queso. Topped with sour cream sauce, pico de gallo, pickled jalapeños and guacamole.

EMPANADAS [1100/1170 CAL]

$8.79  – 
Hand-made pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our signature queso.

GRANDE FAJITA NACHOS [1900/1610 CAL]

$10.99  – 
Tostada chips topped with refried beans, fajita steak or chicken and melted mixed cheese. Served with guacamole, sour cream, pico de gallo and pickled jalapeños.

BRISKET QUESADILLAS [1300 CAL]

$10.99  – 
Brisket with sautéed onion & pickled jalapeños. Served with jalapeño-BBQ sauce, guacamole, sour cream and pico de gallo.

FAJITA QUESADILLAS [1190/1290 CAL]

$10.99  – 
Fajita chicken or steak with poblano & onion. Served with fresh guacamole, sour cream and pico de gallo.
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