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DIEGO’S SOLO Plato Bueno Fa r m e r s’ ch e e s e d r iz z led wi th l i me ho ney, bake d unti l me l te d and fo llowe d w it h cr u s h e d pi stachi o. S e rve d wi th to aste d bre ad. $ 6

Aceitunas Kala m at a o live s, ca p e r s, sundri e d to mato e s, garl i c and spi ce s co mbi ne d to m a ke a s im p le ye t d e lici o us tape nade. S e rve d wi th to aste d bre ad. E xce lle nt wi th o ur Pl ato B ue no ! $ 5

C h i c h a r r o n e s y To t o p o s Ku ro b u t a p o r k b e lly chi charro n and f ri e d f l o ur chi ps, se aso ne d w it h lim e a n d se a sal t. S e rve d wi th ai o l i de aj o. $ 6

Yu c a Fr i t a s Yu ca ro o t fr ie s, parbo i l e d and f ri e d to a go l de n f i ni sh fo r a s o ft i nte ri o r and crunchy exte ri o r. S e r ve d w it h h o u se made smo key O axacan sauce. $ 4

Camarones Demente Skewered sweet and spicy trio of shrimp, marinated in mulato chili, lime infused honey, te a s mo ke d sal t and f i ni she d wi th kal o nj i se e ds. $7

Papas Arrugadas O ve n ro a ste d smal l go l de n po tato e s spi ced a n d co ate d wi th panko f l ake s. $ 6

Calamari Borracho C r is py fr ie d ca la m a r i mari nate d i n a spi cy te qui l a l i me sauce. S e r ve d wi th ai o l i de aj o. $ 8

Empanadas Pa st r y h a n d p ie s fill e d wi th ho use made po rk cho ri zo and re d ch ili o r q u e so f re sco. S e rve d wi th sal sa to mati l l o. $7

Ensalada Tierra S e a so n a l s e le ct io n o f j ul i e nne d marke t ro o t ve ge tabl e s. S e r ve d w it h cit r us i nf use d se a sal t and l i me ai o l i . $ 6


DIEGO’S CALDOS Albondigas Roja S avo r y b ro t h w it h se aso nal te nde r ro o t ve ge tabl e s and m e at b a lls o f se a s o n e d be e f and re d j asmi ne ri ce. $ 5 Cu p $ 8 B owl

Caldo Crema de Poblano Ro a ste d p o t ato and co rn chowde r made wi th ro a ste d cre am o f po bl ano. $ 5 Cu p $ 8 B owl

DIEGO’S ENSALADAS E n s a l a d a d e N o p a l e s ( Ve g e t a r i a n ) C h op p e d s a la d o f m ixe d g re ens, no pal e s (cactus), ro aste d co rn, re d pe ppe rs a n d O a xa ca ch e e se, to ss e d i n re duce d bl o o d o range vi nai gre tte. $ 6

E n s a l a d a d e Fr e s a s ( Ve g e t a r i a n ) Hu l le d a n d s lice d st raw b e r r ie s, shre dde d O axaca che e se, baby spi nach and p e p it a s e e d s w it h a ch o co late Inf use d re duce d bal sami c vi nai gre tte. $ 8

Ensalada Aguacate S lice d avo ca d o, ro a ste d co rn, O axaca che e se and garde n gre e ns s e r ve d w it h a chi l i ranche ro dre ssi ng. $ 1 1 C a n b e se rve d wi th yo ur cho i ce o f slice d h a ngar ste ak o r gri l l e d chi cke n.


DIEGO’S LONCHE To r t a P o r k y P i g o To r t a C o l o r a d o A Mex ica n st y le sandwi ch i n a manage abl e si ze, fille d w it h s h re d de d brai se d po rk i n o ur ho use made to m at illo s a u ce, cre amy avo cado and que so f re sco. or S h re d d e d slow ro a ste d be e f i n a mi l dl y spi cy Co l o rado sauce, re d ca b b a g e s law and shre dde d O axaca che e se. S e r ve d w it h butte rsco tch cal y pso be ans. $ 8

E n c h i l a d a P o l l o Ve r d e H o u s e m a d e s a ls a ve rde ato p l aye rs o f ho use made co r n to r t illa s , que so f re sco and te nde r chi cke n. S e r ve d w it h butte rsco tch cal y pso be ans. $ 8

Osso Bucco Te n d e r b ra is e d ve al shank se rve d wi th bo ne marrow in a s avo r y bro th and a se aso nal ve ge tabl e, ste a m e d and l i ghtl y se aso ne d. $ 1 1

Chicken Mole S u ccu le n t ch icke n i n a tradi ti o nal O axacan dark mo l e. S e r ve d o n a be d o f f l uf f y he rb ri ce. $7

Ta c o s Tr io o f t a co s made wi th f i l l i ngs o f yo ur cho i ce. S e r ve d w it h butte rsco tch cal y pso be ans. Pa p a s y que so (Ve ge tari an) $ 6 Papas co n cho ri zo $7 H angar ste ak $ 8 Camaro ne s $ 8


DIEGO’S ENTREES Tr e s S o p e s Tr io o f g o ld e n f ri e d masa bo ats f i l l e d wi th o ur ow n p o r k ch o r izo, f ri e d quai l e gg and que so f re sco. S e r ve d w it h b u t tersco tch cal y pso be ans de l a o l l a. $ 1 1

To r t a s A h o g a d a Two m in i to r t a s, o n e fille d wi th shre dde d be e f i n ho use made re d chi l i a n d t h e o t h e r w it h b rai se d po rk i n ho use made to mati l l o sauce. Acco m p a n ie d w it h a si de o f re d chi l i sauce fo r dunki ng. S e r ve d w it h b u t tersco tch cal y pso be ans de l a o l l a. $ 1 1

Cashew Encrusted Halibut B u t te r y b a ke d h a libut l i ghtl y mari nate d i n a pi stachi o o i l a n d e n cr u ste d wi th ro aste d cashew. S e rve d wi th lig h t ly s e a so n e d se aso nal baby ve ge tabl e s. $ 1 2

Ta m a r i n d G l a z e d S h o r t R i b s S low ro a ste d s h o r t ri bs, te nde r and sti cky wi th a tamari nd a n d m u lato ch ili g l aze. S e rve d wi th se aso nal ve ge tabl e s a n d m a n che go che e se ri so tto cake. $ 1 5

Hangar Steak Chimichurri Te n d e r g r ille d h ange r ste ak to ppe d wi th chi mi churri a n d s e r ve d w it h y uca f ri e s. Che f co o ks to me di um to e n su re te nde rne ss and f l avo r. $ 1 2


DIEGO’S POSTRES C reated by C h ef R a in st a r

Coco Leche De licate a n d mo i st tradi ti o nal cake made w it h t h e addi ti o n o f co co nut mi l k. $ 5

Sangria Poached Pear A n o d to a cla ssi c. A succul e nt pe ar po ache d i n re d sa n g r ia , fill e d wi th a ri ch pastry cre am and to p p e d w it h a mul ato chi l e cho co l ate sauce. $ 6

Seasonal Sorbet Re fre s h in g d e sse r t of natural l y f l avo re d so rbe t made wi th fre sh se a s o n a l fr u it. Acco mpani e d wi th a cri sp dul ce. $ 5


DIEGO’S LATE NIGHT Huaraches de la Cocina A t h in ve r s io n o f a t ra di ti o nal H uarache, o ur cri spy chi l i i nf use d co r n m e a l m a s a ca ke is h and ro l l e d and de e p f ri e d unti l l i ght and ai ry. Ou r H u a ra ch e s a re m a d e d a ily and to ppe d wi th di f fe re nt i ngre di e nts e ach day. Ask yo u r s e r ve r “What ’s o n To p” to day? $ 5

Sopa de Macaron L at in st y le Ma ca ro n i and Che e se j ust l i ke Mama made wi th a va r ie t y o f in g re di e nts bo th savo ry and spi cy. $ 5

Chilaquiles E n ch ila d a ca sse ro le made wi th to to po s (co rn to rti l l a chi ps), h o u se m a d e re d chi l i o r to mati l l o chi l i , O axaca che e se, b a ke d a n d s e r ve d wi th a f re sh f ri e d farm e gg. $ 5

Ta c o s Tr io o f t a co s made wi th f i l l i ngs o f yo ur cho i ce a n d s e r ve d wi th butte rsco tch cal y pso be ans. Pa p a s y que so (ve ge tari an) $ 6 Papas co n cho ri zo $7 H angar ste ak $ 8 Camaro ne s $ 8

Diego's Restaurant Menu Draft  

Menu for Diego's Restaurant in Santa Ana. 220 E. 3rd St., Santa Ana, CA 92701. www.diegosdowntown.com e: info@diegosdowntown.com

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