El Parador Cafe

Mexican restaurant, 325 E 34th St, New York, NY

VeganScore 70 · 4 vegan main dishes

Menu

Mains

• Poblano — Chocolate, 6 dry chilies, spices, banana, sesame and garlic. Vegan
• Pipian — Roasted green pumpkin seeds, tomatillo, scallions, chile de arbol. Vegan
• Negro — Charred ancho and pasilla chilies, tomato, allspice, garlic. Vegan
• Cacahuate — Roasted peanuts, cinnamon, cider, tomato, huajillo, cascabel. Vegan
• Taco Tray — Grilled chicken, beef picadillo, chorizo, refried beans, guacamole, crema, tomatoes, cilantro, onions and cheese. Small.
• Sauté Shrimp Al Mojo De Ajo — Browned garlic, chile pequin, and olive oil, white rice with corn, and grilled scallions.
• Fish Tacos — 3 Tacos. Ahi Tuna or Mahi-Mahi, Grilled or Fried. Avocado Cilantro Salsa. Jalapeño Slaw. Rice and Beans.
• Mexican Paella — A sizzling symphony and fusion of Tradition, Spice, Seafood and Chicken, with Clams, Mussels, Scallops, Shrimp, Chicken, and Chorizo all cooked and served in a Cast Iron Pan
• Fajitas Chicken — With Onions and Peppers on a hot skillet. Served with a side of Guacamole, Crema, and Jalapeño Salsa. Flour Tortillas. Rice and Refried Beans.
• Fajitas Steak — With Onions and Peppers on a hot skillet. Served with a side of Guacamole, Crema, and Jalapeño Salsa. Flour Tortillas. Rice and Refried Beans.
• Fajitas Shrimp — With Onions and Peppers on a hot skillet. Served with a side of Guacamole, Crema, and Jalapeño Salsa. Flour Tortillas. Rice and Refried Beans.
• Fajitas Mixed Daily Veggies — With Onions and Peppers on a hot skillet. Served with a side of Guacamole, Crema, and Jalapeño Salsa. Flour Tortillas. Rice and Refried Beans.
• Fried Pollo Parador — ½ Chicken Seared and Baked. Marinated for 24 Hrs. With Our Oldest Secret Recipe. Baked Onion. Rice and Beans. Allow 30 Min.
• Mole Poblano De Pollo — Chicken in Pasilla-Mulato-Cascabel & Ancho. Chocolate, Roasted Garlic, Spices, and Tomato. Rice and Beans. Flour Tortillas. Allow 25 Min.
• Ropa Vieja — Slow Braised Brisket with Bell pepper, Tomato, Roasted Garlic, and Mushrooms. Served with Maduro Plantains and Black Beans.
• Chef's Combo — Chicken Enchilada with Tomatillo Salsa, Beef Picadillo Enchilada with Guajillo Salsa, and Cheese Chile Relleno with Jitomate salsa. Rice and Beans.
• Chimichanga — Your choice of Beef Picadillo, Stewed Chicken, Pork or Mexican Chorizo. Side Rice and Beans. Topped with Crema.
• Tacos (3) — Served with Rice and Beans. Your Choice of: Beef Picadillo, Stewed Chicken, Roast Achiote Pork, Mexican Chorizo, NY Strip Sirloin, Grilled Chicken
• Enchiladas de Mole Negro — Slow braised beef bathed in our house Oaxacan Mole Negro. Garnished with toasted Sesame Seed and pickled red onion. Your Choice to add Queso y Crema.
• Enchiladas — 2 Enchiladas, Served with Rice and Beans. Your Choice Filling: Beef Picadillo, Stewed Chicken, Roast Achiote Pork, Mexican Chorizo, or Cheese (V). Your Choice Salsa: Suiza, Guajillo, House Salsa, or Mole Poblano.
• Skirt Steak Asada, Land and Sea — Served on a Hot Skillet, Bed of Marinated Onions, with Sauteed Shrimp, Scallops and Chimichurri Dipping Salsa. Rice and Beans.
• Chilaquiles — Traditional “Brunch Style” Chicken Casserole. Tomatillo, Blue Corn Chips, and Sour Cream. Rice and Beans.
• Chuleta del Campesino — Double Cut Bone in Pork Chop seared in a cast iron skillet, finished with a splash of mezcal for a campfire kiss. Roasted to tenderness in the oven, made to honor the old ways. Three sides, yours to choose, just like back home: White Rice, Mixed Vegetables, Camote, (mashed yams), Yucca Fries, Maduros, Yellow Rice and Beans, String Beans
• Grilled Market Fish — Grilled zucchini & onions, parsley-lemon picadillo, achiote adobo.
• Mixed Seafood Paella — Tomato sofrito, saffron and aromatics.
• Shrimp, Sirloin or Breast of Chicken Fajitas — Rajas, refritos, tortillas and salsas.
• Vinegar-Garlic Marinated Chicken Parador — Baked beans, saffron rice, baked onions.
• Pollo a la Brasa with Chorizo — Roasted chicken and chorizos au jus, roasted peppers.
• Roasted Pork Loin — Tomatillo and chile de arbol salsa. Refried beans and fresh garnishes.
• Baby Back Ribs Barbacoa Steamed in Banana Leaves — Sweet potato with lime and honey.
• “Ropa Vieja” Braised Shredded Flank Steak — Black beans and fried green bananas.
• Choice Sirloin with Serrano, Salsa Verde, and Roasted Vegetables
• Choice Rib Eye with Chile Huajillo Salsa and Roasted Vegetables
• Choice Flank Steak "Arrachera" with Chimichurri, Fried Potatoes, and Poblano Rajas
• Sauté Shrimp
• Pulled Pork Chilorio
• Roast Pork Carnitas
• Mexican Chorizo and Potato
• Ground Beef Picadillo
• Carne Asada
• Braised Short Rib
• Grilled Chicken in Pasilla Adobo

Starters

• Guacamole Clasico Vegan
• Nachos Vestidos — With guacamole and jalapeño. Vegan
• Quesadilla Hongos — Mushroom medley and onions. Vegan
• Crudités Vegan
• House Salsa — Cooked and not vegetarian; vegetarian and raw salsas available upon request.
• Sauté Mussels — White wine and avocado leaf, corn bread.
• Black Bean Soup — Avocado, queso, and crema.
• Mexican Grilled Corn Elote — Street Corn with Cotija Cheese and Chile Pequin; choice to have it off the cob (Desgranado).
• Jalapeños Rellenos — Stuffed with cheese or chunky peanut butter.
• Spanish Chorizo — Fried and served with queso and olives or sautéed with onions and sherry, flour tortillas.
• Nachos Normales — Refried beans and cheese.
• Nachos Royal — With chorizo and onion sofrito.
• Nachos Xmas — With crema and pico de gallo.
• Quesadilla Sofia — Grilled chicken.
• Quesadilla Camarones — Sauté shrimp.
• Quesadilla Mexican Chorizo — Pork, chiles and spices.
• Quesadilla Cheese
• NY Strip Jumbo Quesadilla — Side of guacamole and yucca fries. Topped with crema.
• Alita De Pollo — Marinated and baked chicken wings, served with barbacoa dipping salsa.
• Queso Fundido Charred Steak — A bubbling skillet of rich, melted cheeses loaded with steak bites, spicy chorizo, and diced chipotle/jalapeños. Served with warm tortillas and a splash of lime.
• Hearty Shrimp Salad — Chipotle marinated grilled shrimp, hearty black beans, sweet roasted corn, lettuce, avocado pieces, and cherry tomatoes. Jalapeño dressing.
• Hearts of Palm Salad — Vibrant and refreshing salad with citrus lime dressing. Romaine, mixed greens, cherry tomatoes, red onion and avocado, Cotija Cheese, toasted sunflower seeds. Add Grilled Chicken +10; Steak +12; Shrimp +14
• Verdura Crunch Salad — Arugula, toasted walnuts and Sunflower seeds, tart cranberries, crisped blue corn tortillas shards, radishes and warm queso fresco, Lemon and Olive Oil. Add Grilled Chicken +10; Steak +12; Shrimp +14
• Chorizo Rustico — Fire roasted chorizo, jalapeno and potatoes. Finished in a spicy garlic, white wine, and lemon sauce. White corn tortillas.
• Fresh Fruits and Spanish Cheeses
• Steamed Jumbo Shrimp with Hoja Santa — Roasted Poblano dipping sauce.
• Assorted Nachos with A Variety of Toppings
• Cheese or Peanut Butter Stuffed Jalapeños
• Marinated Chicken Wings — Tequila BBQ sauce.
• Little Beef and Pork Meat Balls — Burnt chipotle and tomato salsa.
• Single Grilled Baby Back Ribs — Achiote adobo.
• Quesadillas — Gulf shrimp, grilled chicken, mushroom-jalapeño medley.
• Spanish Chorizo and Olive Skewers
• Pasilla Adobo Chicken and Cherry Tomato Skewers
• Achiote Rubbed Steak and Red Bell Pepper Skewers

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