— House recommendations —
Rib Eye Black Onyx | Aguachile de rib eye | bacanora TEnderloin steak
— Appetizers —
Panela a la Parrilla
Mesquite-Grilled Cheese, flavored with olive oil and fine herbs.
Natural
Special
combinacion palominos
Air-dried beef, two burritos filled with Sonoran machaca cooked with red chile, and quesadillas made with Sonoran flour tortillas. Recommended for four people.
Tablitas moose
Grilled Tenederloin Steak glazed with an oriental sauce, served on a bed of lettuce with cream cheese.
Chicharron de Rib Eye
Crispy Rib Eye accompanied by Chef's special sauce made with pumpkin seeds and a spicy touch.
Burro Percheron
"Sobaquera" tortilla filled with skirt steak, refried beans, avocado, Anaheim chile, sauteed onions, and cheese.
Queso Fundido
Traditional Sonora cheese melted and served in a small clay pot.
Tripitas
Tripes grilled over coals, served with a basquet of guacamole and "sobaquera" tortillas.
Burritos de Machaca Sonorense
Traditional Sonoran shredded beef burrito with out special house preparation.
Chimichangas
Made with fried "sobaquera" tortilla, filled with shredded beef accompanied by lettuce, tomato, pickled onion, and caper aioli.
Guacamole
Guacamole con Rib Eye
Guacamole is served in a molcajete with cripsy Rib Eye, pickled onions, and serrano chile, accompanied by the Chef's special sauce made with pumpkin seeds and a spicy touch.
Carne Oreada
Our famous original house recipe: Air-dried beef in chile colorado adobo.
Aguachile de Rib Eye
Thin slices of seared Rib Eye on a bed of caramelized onions, bathed in our red aguachile, fried garlic, avocado cubes, and red onion.
Aguachile ceniza y fuego
Shrimp and octopus aguachile bathed in an emulsion of tortilla ashes, citrus mix and chilies, all grilled, served on two crispy Sonoran shredded beef tacos and a base of Caribbean yellow chile sauce.
Aguachile de Papada
Thin slices of grilled pork jowl with ginger oil and chilies, served on a bed of green aguachile made with cilantro and light miso. Accompanied with fried leek and slices of serrano chile.
Tostada de Atun
Cubes of tuna marinated in a chile and ginger vinegar, served on a rice cracker with jalapeño dressing.
Tacos
Tacos de Pulpo
Crispy octopus with three-chile guacamole, caramelized onions, and smoky jalapeño dressing.
Toreritas
Slices of Rib Eye with a crust of manchego cheese and grilled Anaheim chile served on a corn tortilla.
Tacos de short rib Ahumado
Flour tortilla made with lard with creamy avocado, cripsy palominos tripe, oak wood-smoked short rib meat cooked at low temperature for 8 hours, with 5-chile sauce and grilled sweet onion puree.
Taco minini
Legendary seasoned shrimp taco, wrapped in a crispy flour tortilla and bathed in molcajete sauce and cream.
Soups
Jugo de Carne
Crafted with premium Sonoran beef extract, infused with a subtle touch of Spanish sherry.
Azteca
Thin strips of tortilla in tomato broth, accompanied by cheese, pasilla chile, crispy pork, and avocado.
Crema de Chile Verde
Made with regional Sonoran green chile, panela cheese, croutons, and a touch of sour cream.
Caldo de Queso
The traditional one! Prepared with tomato broth, chunks of panela cheese, potato, and Anaheim chile.
Salads
Palominos
The original! Slices of tomato, onion, cucumber, and grilled Anaheim chile, accompanied by cilantro dressing.
Coles de Bruselas
Brussels sprouts served with a traditional black sauce reduction, accompanied with feta cheese and cherry tomatoes.
Alicia
Burrata cured in lemon olive oil, kale, and spinach mixed with pistachio and ginger dressing, accompanied with candied beets, grilled peaches, pistachios, and pumpkin seeds.
Caesar
Prepared at your table with the traditional dressing, served with croutons and parmesan cheese.
Veggie
Grilled Portobello Mushrooms
Grilled Portobello mushroom stu ed with goat cheese, sun dried tomato, baby spinach, cherry tomatoes, and red onion. Accompanied with almonds and asparagus drizzled with serrano dressing.
Palominos Steaks
Cabreria Tenderloin Steak
10oz
Sonora Skirt Steak
10oz
Filet Mignon
Filet mignon wrapped in crispy bacon, served with house-made mignon sauce with mushrooms.
Peppered Tenderloin Steak
Grilled Tenderloin Steak topped with pepper sauce, accompanied by truffle french fries with freshly grated parmesan cheese.
Bacanora Tenderloin Steak
Finished tableside on a salt block, served with chiltepin butter, and flamed with authentic Bacanora.
Supreme Tenderloin Steak
Supreme Tenderloin Steak accompanied with two baked potatoes and creamed spinach.
Palominos Gold Hamburger
5.5 oz of Flank Steak, 5.5 oz of Smoked Short Rib | Melted chihuahua cheese on brioche bread with caper aioli. Served with baked and fried potatoes.
Short Rib
Oak-smoked Short Rib cooked low and slow for 8 hours, basted with demiglace and a piloncillo, Bacanora, and chiltepin honey glaze. Accompanied with sweet potato puree.
Premium Steaks
The weight of your steak can be customized to your preference. Pricing will be per ounce, with a minimum order of 16 oz.
Rib Eye Prime
16oz
Ojo de Rib Eye
16oz
Lonja de Rib Eye
16oz
Tomahawk Prime
36oz
Porterhouse Prime
32oz
New York Black Onyx
16oz
Rib Eye Black Onyx
16oz
Sides
Maneados Beans
Spicy Beans
Palominos Potato
Truffle Creamed Corn
Creamed Spinach
French Fries
Grilled Baby Vegetables
Mashed Potatoes with Crispy Tripe and Anaheim chile
Grilled Asparagus
Chicken
Palominos Chicken
Half grilled chicken glazed with our traditional red chile marinade, served with mashed potatoes and green chile, cilantro and red onion salad, chili oil, and caper aioli.
Fish & Seafood
Grilled Octopus
Grilled octopus with chiltepin sauce and chintextle adobo, accompanied by leek puree, caper aioli, and a green apple, onion, cilantro, and ginger oil salad.
Grilled Salmon
Grilled salmon with a fennel cream sauce, accompanied by a warm salad of artichoke hearts and cherry tomatoes.
Kid's Menu
Quesadilla Sonora
Chicken Strips
Carne Asada Taco
Nuggets
Kids Hamburger
