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ANTOJITOS

GORDITAS Grilled potato-masa cakes topped with warm salsa verde, avocado, and cashew cream 11 EMPANADA Homemade pastry filled with grilled plantains, served on a bed of spicy mole sauce, topped with cashew cream 9 GUACAMOLE CON TORTILLAS Mashed avocado with cilantro, onion, chile and lime 8 TOTOPOS House Made tortilla chips tossed in creamy chipotle salsa roja, topped with cashew crema and cilantro  8 QUESADILLAS DE CALABAZA  Roasted sweet potato and caramelized onions folded into tortillas with cashew nacho cheese and pumpkin seed salsa 10 PAPAS AL HORNO  Red potatoes roasted with olive oil and garlic, topped with spicy chipotle cashew cheese. 8 COLIFLOR FRITO Flash-Fried Cauliflower, nacho cheese and lemon 10 ENSALADA DE COLE RIZADA Massaged kale, orange slices and escabeche, dressed with a creamy chipotle vinaigrette and topped with toasted almonds 12 ENSALADA DE CAESAR Our version of Caesar Cardini’s famous salad from Tijuana, Mexico 10   with escabeche 14 ENSALADA DE MANGO Farm lettuce tossed in a balsamic vinaigrette, topped with toasted almonds and fresh mango, served with grilled Acme bread and queso blanco 12 ENSALADA DE ESPINACAS Lightly sautéed spinach with snap peas, asparagus, mint and mushrooms. Aged balsamic dressing, topped with toasted pecans. 14  

ENTRADAS

POZOLE Traditional hominy stew in an ancho-chile broth 12 ENCHILADAS CON MOLE Spicy mole enchiladas topped with mushrooms and cashew cheese, served with sautéed greens and beans 16 TAMAL Stoneground heirloom masa steamed in the husk filled with zucchini, onions and garlic, served with beans and escabeche 14  Make it “mojado” 17 TACOS Three corn tortillas filled with mushrooms, grilled asparagus and broccoli. Topped with cashew cheese and served with black beans 15 PLATILLO DE LEGUMBRES Seasonal greens, roasted butternut squash, and pico de gallo served with rice, beans and homemade tortillas 16 NOPALES Sautéed prickly pear cactus topped with pico de gallo and cashew cheese. Served with black beans, rice and house made corn tortillas. 18 TOSTADAS DE CEVICHE Coconut ceviche tostadas topped with guacamole, pico de gallo and crema. Served with black beans  18      

SIDES

SAUTEED GREENS 8 GRILLED MUSHROOMS 6 ROASTED BEETS 6 TAMAL AL LA CARTA 7 PICO DE GALLO 5 ESCABECHE 5 SEASONED BROWN RICE 3 BLACK BEANS 5FOUR HOUSE MADE TORTILLAS  3 SIDE OF CHEESE 3

POSTRES

STRAWBERRY RHUBARB COBBLER Baked BE LOVE Farm peaches served warm with homemade cinnamon ice cream 9 FLAN 9 CHOCOLATE CAKE Served with chocolate sauce and homemade strawberry ice cream 9 KEY LIME CHEESECAKE 9

DRINKS

Draft beer: Santa Cruz Mountain Amber Ale Butte Creek Pilsner Peak Organic IPA Peak Simcoe Spring Ale Homemade Lemonade and Gingerale made with fresh, organic lemon and ginger A selection of Organic bottled beers A full Organic Wine List Soju Cocktails Organic Aguas Frescas and Horchata Espresso drinks from Thanksgiving Coffee Company   We recommend that people with severe nut allergies not dine with us.

Our Menu is seasonal and determined by what is currently available at our Organic farm in Pleasants Valley, California, the BE LOVE Farm. All of our cheeses, milks and ice creams are made using nuts. Our tortillas and tamales are handmade from non-GMO Organic heirloom corn, some of which is grown by us on the BE LOVE Farm.

No separate checks.  Our corkage fee is $20. Our cake slicing fee is $5 per slice.

Gracias Madre graciously declines substitutions.

We take reservations by phone for parties of 5 or more only. A pre-fixe menu will be arranged for parties of 16 or more.