Menu Price: $25.00
Chef Richard Sandoval, internationally recognized as the Father of Modern Mexican Cuisine, elevates Mexican cooking to new heights at La Sandia. Guests enjoy authentic Mexican specialties served alongside over 200 fine Tequilas and agave spirits. Inspired by his culinary mantra of 'old ways, new hands,' Chef Sandoval reinterprets traditional dishes with innovative techniques and skillful presentation.
- Cuisine: Modern Mexican
- Open Sundays:
- Serves Breakfast:
- Serves Lunch:
- Serves Dinner:
- Reservations Recommended:
- Serves Alcoholic Beverages:
- Has a Full Bar:
- Offers Takeout:
- Private Rooms Avaliable:
- Allow Buy Out:
- Hours: Hours: Lunch: Daily 11am-4pm, Dinner: Sun-Thurs: 4pm-9pm, Fri-Sat: 4pm-10pm, Brunch: Sun: 11am-2pm, Happy Hour: Daily 2pm-Close - at the tequila bar and lounge
Choice Soup or Salad
Sopa de elote - cream of corn soup, toasted pumpkin seeds.
Ensalada de manzana - apples, celery, walnuts, raisins, chipotle lime dressing, grilled panela, mixed greens.
Pollo poblano con rajas - sauteed chicken, cabbage, olive oil, white onion, carrots, poblano peppers, Mexican creme, heavy cream,chicken stock and parsley.
Panuchos de cochinita - bean puree, slow braised pork, escabeche vegetables (pickled veggies) and cilantro.
Mejillones con tomate y chorizo - Prince Edward Island Mussels, braised tomato, chorizo crema, cilantro, diced avocado, home fries.
Roasted corn on the cobb - roasted with chipotle mayo, cotija cheese, lime and salt.
Chamorros de puerco - slow cooked pork shank, habanero orange salsa, guacamole, marinated onions, white rice.
Arrachera - grilled marinated flank steak, Mexican rice, charro beans, caramelized onions, roasted serranos, lime wedge.
Chicken mixiotes - Dark meat chicken with cactus guajillo sauce and diced potatoes. Served with Mexican rice and charro beans.
Capirotada - Mexican bread pudding, crema de vanilla (vanilla cream) chocolate chips.
Arroz con leche - rice, milk, cinnamon sticks, raisins, condensed milk, and ground cinnamon.