Steak Medallions and Shrimp wrapped in bacon at Abuelo's Mexican Embassy
Since our first opening in 1989, Abuelo’s has consistently been on the leading edge of Mexican cuisine, combining menu creativity, outstanding food and beverage quality, colorful plate presentations and superior service in an impressive Mexican courtyard-themed atmosphere. Every dish is made to order from scratch using only the freshest premium ingredients.
Abuelo’s has received numerous national accolades as the top-ranked Mexican food restaurant, one of America’s top chains, and for offering great meals for less than $20.
Abuelo’s Mexican Restaurant New Items
Orange Roughy: Seasoned, lightly sautéed and served with choice of sauce $19.95
Australian Sea Bass: Seasoned, grilled and served with choice of sauce, $16.95
Tilapia: Seasoned, lightly sautéed and served with choice of sauce, $13.99
Salmon: Seasoned, grilled and served with choice of sauce $17.99 Veracruz sauce (pictured): Roasted poblano strips, olives, shrimp and scallops in a spicy tomato-based sauce
Guerrero sauce: Sherry sauce with shrimp and scallops, spinach, mushrooms, roasted red and green peppers and sliced avocados
Mojo de Ajo: Garlic-butter sauce with shrimp and scallops, diced tomatoes and chopped cilantro
San Carlos sauce: Lemon and wine sauce with shrimp and scallops
Availability: Through April 30, 2018
Shredded Beef EnchiladaAbuelo's Restaurant Copycat Recipe
Yield: 12 Enchiladas
Shredded Beef (recipe below)
2 tablespoons butter
1 small onion, chopped
1 (7 oz.) can green chiles
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Jack cheese
1 cup shredded cheddar cheese
salt and pepper to taste
12 (6-7 inch) flour tortillas
Abuelo's Mexican Food Embassy Copycat Recipe
1/2 cup all-purpose flour
2 (6 oz.) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
1 cup sliced fresh mushrooms
2 tablespoons capers, drained
2 lemon wedges
Mix together salt and flour in a plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place.
Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan.
Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers and mushrooms
To serve, pour lemon caper sauce over the chicken. Serve over rice or pasta, with steamed asparagus or broccoli.
Garden salad mix with ground beef or shredded chicken,
mixed cheeses, chile con queso, Charro beans, tomatoes and guacamole.
Garden greens topped with your choice of
sizzling fajita steak, chicken or shrimp,
topped with mixed cheeses and fresh guacamole.
GRILLED CHICKEN SALAD
Fire grilled chicken, mandarin oranges, toasted almonds, grape tomatoes,
raisins, jicama, radishes and avocado slices, mixed with fresh garden greens.
Served with honey mustard dressing.
One of the most popular dishes at most Mexican restaurants are the fajita combo platters which
are best shared. The fajitas for 2 at Abuelo's cost around $30 and you get to choose up to four different flavors.
The flavors available to choose from are:
- bacon wrapped stuffed shrimp
- marinated steak
- marinated chicken
- al pastor
- yucatan shrimp
They come with the traditional onions and peppers as well as all the fixings of lettuce, cheese, pico de gallo, guacamole and sour cream. What is unique to Abuelo's are the charro beans and the option of using lettuce leaves for wraps instead of tortillas.
Veggie and chicken fajitas with romaine lettuce instead of tortillas