Asadas Grill

restaurant, 501 West Canyon Ridge Drive, Austin, TX, 78753, Austin, TX

VeganScore 10

Menu

Mains

• Arrachera — 10 oz grilled marinated flank steak, served with 1 side option.
• Parrillada for 4 — Selection of beef fajita, chicken fajita, pork carnitas, pork sausage, pork ribs, panela asada, grilled onions and jalapeño. Served with guacamole, 4 sides of rice and beans, and corn tortillas.
• Beef Fajitas — 8 oz prime inside skirt steak with mixed peppers and onion, served with guacamole, white cheese, pico de gallo, rice, and beans on the side.
• Chicken Fajitas — 8 oz marinated chicken breasts with mixed peppers and onion, served with guacamole, white cheese, pico de gallo, rice, and beans on the side.
• Pastor Tacos — Pastor pork belly slices, onion, cilantro, lime, roasted pineapple puree.
• Pulpo — Octopus tentacles al ajillo, chorizo, avocado puree, onion, cilantro.
• Lengua Tacos — Beef tongue, white onion, cilantro, lime, and radish.
• Chicken Karage Tacos — Japanese style fried chicken thigh, coleslaw, wasabi jalapeño mayo, black sesame.
• Camaron Tacos — Deep fried jumbo shrimp, pickled cabbage with cucumber, mayo chipotle, micro greens.
• Pollo a la Brasa — Chicken quarter, corn puree, green ensaladilla, chimichurri aioli.
• Salmon a la Parrila Risotto Poblano — Salmon filet over a creamy poblano risotto mezcal flamed.
• Pescado en Salsa Verde — Cod 8 oz filet, asparagus, plantain puree, and butter green salad.
• Chicharron de Pescado — Deep fried whole fish 1-2 lb, pico de gallo, pickled onion, green salad.
• Mole — Savory grandmother's poblano recipe served over chicken breast, Mexican rice, and grilled zucchini.
• Huachinango Zarandeado — Red snapper filet covered in guajillo sauce, mayo chipotle, roasted corn, and arugula.
• Camarones — Served with white rice, green salad, and roasted onion.
• Pork Belly — Slow cooked pork belly, aromatic black beans sauce, arugula salad, pickled red onion.
• Barbacoa — Braised beef short rib in barbacoa red sauce, served with roasted garnitures and charred avocado wedge.
• Chamorro — Pork shank slow cooked in a chileajo sauce, pickled white onion, Mexican rice, and black beans.
• Enchiladas de la Casa — Two soft corn tortillas covered with salsa verde or mole sauce stuffed with chicken, topped with sour cream, red onion, queso fresco.
• Quesadilla de Tinga — 10-inch homemade corn tortilla stuffed with queso Oaxaca and chipotle chicken breast.
• Flautas — Four chicken flautas served with lettuce, cucumber, queso fresco, pickled onion, radish.
• Tampiquena — 8 oz steak, 3 folded red enchiladas topped with cheese, black beans, guacamole, fries, and maduros.
• Albondigas — Three meatballs slowly cooked in a chipotle adobo salsa, black beans, white rice, and sliced avocado.
• All You Can Eat Lado Bar — All you can eat! Includes fresh fruit, vegetables, salad, a variety of desserts, and a salsa bar.
• Torta Ahogada — Bolillo bread stuffed with pork carnitas, pickled white onion, radish, covered in red guajillo salsa.
• Taco Callejeros — Three tacos with a meat choice: bistek, chorizo, or chicken, served with a side of grilled cebollitas.
• Chilaquiles — Homemade corn chips covered with green salsa, red salsa, sour cream, queso fresco, red onion, and cilantro.

Starters

• Queso con Carne — Creamy warm white cheese, sautéed onion, pickled jalapeños, and arrachera trims.
• Panela Asada — Grilled queso panela marinated in fine herb oil.
• Empanadas de Minilla - Fish — Two deep fried corn masa empanadas served with green salad, white onion julienne, tomatillo tatemada sauce, and cotija cheese.
• Guacamole con Chicharron — Fresh mashed avocado with olive oil drizzle, chicharron, radish, and micro greens.
• Camarones Al Chipotle — Five sautéed shrimps in a butter garlic chipotle sauce, bacon bits, and lime.
• Empanadas de Minilla - Shrimp — The minilla is a preparation from Veracruz Puerto similar to a hash with tomato, onion, garlic, and olives.
• Flautas de Barbacoa — Three handmade tortillas stuffed with house barbacoa over a green salsa tomatillo cruda, topped with sour cream, radish, guacamole, and green salad.
• Esquite — Roasted sautéed yellow corn with butter, cotija cheese, chicle lime powder, mayo, lime, and cilantro.
• Panuchos — Three tortillas stuffed with black beans, topped with pollo pibil, pickled red onion, tomato, and avocado.
• Quesadilla de Chicharron — One handmade 10-inch corn tortilla stuffed with queso Oaxaca and guajillo sauce chicharron prensado stew.
• Sopa de Lima — Rich chicken broth enhanced with charred peppers, onion, garlic, finished with a thin slice of lemon, tortilla julienne, and achiote adobo grilled chicken thigh.
• Tostada de Huachinango — One tostada of fresh sliced red snapper, guajillo oil, avocado, lava rock salt, and cilantro.
• Tostada de Atun — Three mini chopped tuna loin tostadas, mayo chipotle, avocado puree, black sesame seed, ponzu sauce, red onion, and cilantro.
• Aguachile de Camaron — Aguachile negro sauce, lime juice, avocado puree, watermelon radish, red onion, sliced chile serrano, and cilantro.
• Ceviche — Diced tilapia cured with lime juice, red onion, cucumber, sliced habanero, and leche de tigre.

Desserts

• Tres Leches — Traditional Mexican cake, rich, moist, and sweet.
• Pan de Elote — Delicate and soft cake made with fresh corn kernels that give it a sweet taste and wonderful texture.
• Churros & Ice Cream — Delicious churros with vanilla ice cream.

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