"San Angel Inn Restaurant" Menus

World Showcase, Epcot

Dinner Menu
November 2015

  • Appetizers

  • Sopa Azteca
    Traditional tortilla soup, served with fried tortilla strips, avocado, cheese, and pasilla pepper

  • Queso Fundido
    Melted Cheese with chorizo, Poblano peppers and onions, served with flour tortillas

  • Coctel de Carmarón
    Acapulco-style shrimp cocktail, served with spicy marinated tomato sauce, fried flour chicharrón, avocado and lime

  • Tostadas de Tinga
    Pulled chicken seasoned with roasted tomato and chipotle peppers, served over tostadas with refried black beans, fresh green tomatillo salsa, queso fresco and sour cream

  • Ensalada César
    This salad has been served at San Angel Inn Mexico City since 1963. Our original recipe includes romaine lettuce, anchovies, croutons and parmesan cheese

  • Quesadillas Rebozadas
    Battered corn quesadilla stuffed with Huitlacoche, corn, mushrooms, and queso fresco topped with sour cream

  • Tacos de Vegetales
    Flour tortillas with sautéed mushroom, corn, onions, zucchini, garlic, rajas Poblanas and goat cheese

  • Tlacoyos de Chilorio
    Corn cakes, topped with refried black beans, pork chiloiro, queso fresco, sour cream, and green tomatillo sauce

  • Entrées

  • Mole Poblano
    Grilled chicken breast served over Poblanco rice, with a classic Mole, made with nuts, spices, chiles and a hint of chocolate

  • Mahi Mahi a la Parrilla
    Grilled Mahi-Mahi served with roasted Poblano pepper sauce, corn esquites, and grilled vegetables, topped with Habanero-lime-cilanto vinaigrette

  • Peto en salsa Poblana
    Grilled Wahoo fish served over roasted potatoes, vegetables and poblano sauce

  • Pollo a las Rajas
    Grilled chicken breast served with red peppers and onions in a cream sauce, Poblano rice, cilantro oil, and queso fresco

  • Carne Asada
    Grilled New York strip served with cheese enchilada, refried black beans, red bell pepper, onions, rice and guacamole

  • Camarones a la Diabla
    Roasted diabla-style shrimp with poblano rice, served over yuca puree and cascabel chile sauce

  • Lomo de Puerco en Salsa Verde
    Pork in roasted green sauce and Poblano peppers served with corn-potato puree, melted cheese and nopales

  • Chile Relleno
    Poblano pepper stuffed with pork, pine nuts, and almonds topped with roasted tomato sauce and served with side of rice

  • Chef's Recommendations

  • Huachinango a la Veracruzana
    Red Snapper served atop roasted potatoes with a cilantro-lime vinaigrette and Veracruzana sauce made with capers, olives, bell peppers, Spanish onions and tomatoes

  • Combinación Mexicana
    Grilled 4-oz New York strip served with pico de gallo, one battered fish taco, and a cheese enchilada topped with fresh green tomatillo salsa, crema Mexicana, and queso fresco accompanied with corn esquites, refried black beans, and guacamole

  • Desserts

  • Crema Bavaria
    Creamy Bavarian mousse served with mixed berries, cinnamon, orange liqueur and vanilla sauce

  • Mousse de Chocolate
    Chocolate mousse and almond brittle candy

  • Helado de Dulce de Leche
    Caramel ice cream

  • Pastel de Queso con Cajeta
    Cheesecake with caramel sauce cajeta topped with almonds

  • Kids' Appetizers

  • Appetizers
  • Fruit Cup
  • Kids' Entrées

  • Grilled Chicken with Rice and Vegetables
  • Grilled Tilapia with Rice and Vegetables
  • Chicken Tacos
  • Steak Tacos
  • Cheese Quesadilla
  • Kids' Desserts

  • Churritos
  • Dulce de Leche Ice Cream
NOTE: While every effort is made to ensure the accuracy of the menus listed on WDWMAGIC, please be aware that this is an unofficial site, and that menus may change at anytime. Check directly with the restaurant for any updates.