Pico's Restaurant

Serves 2-3

Serves 4-6

Serves 7-9

Serves 10-12

Serves 13-15

Serves 16-20

Serves 21-25

#1 Combo ($51.95), #2 Combo ($94.95), #3 Combo ($141.95), #4 Combo ($192.95), #5 ($234.95), #6 Combo ($277.95), #7 Combo ($348.95). Tender beef skirt steak & marinated chicken breast

#1 Combo ($54.95), #2 Combo ($100.95), #3 Combo ($150.95), #4 Combo ($204.95), #5 ($249.95), #6 Combo ($294.95), #7 Combo ($369). Tender beef skirt steak

#1 Combo ($56.95), #2 Combo ($104.95), #3 Combo ($156.95), #4 Combo ($212.95), #5 ($259.95), #6 Combo ($306), #7 Combo ($384). Charbroiled beef tenderloin fajitas & marinated chicken breast

#1 Combo ($59.95), #2 Combo ($109.95), #3 Combo ($165.95), #4 Combo ($224.95), #5 ($274.95), #6 Combo ($324), #7 Combo ($400). Charbroiled beef tenderloin fajitas

#1 Combo ($7.50), #2 Combo ($14.50), #3 Combo ($19.25), #4 Combo ($25.95), #5 ($32.95), #6 Combo ($38.50), #7 Combo ($48)

Add 6 Shrimp ($9.90), 10 Shrimp ($16.50), 15 Shrimp ($24.75), 20 Shrimp ($33), 25 Shrimp ($41.25), 30 Shrimp ($49.50) or 36 Shrimp ($59).

Available in 1/2 Dozen ($18) or Dozen ($36). Beef, Chicken or Cheese

Available in 1/2 Dozen ($18) or Dozen ($36). Beef, Chicken or Cheese

Available in 1/2 Dozen ($18) or Dozen ($36). Beef, Chicken or Cheese

Available in 1/2 Dozen ($21) or Dozen ($42).

Available in 1/2 Dozen ($27) or Dozen ($54).

Available in 1/2 Dozen ($27) or Dozen ($54).

Available in 1/2 Dozen ($18) or Dozen ($36). Beef, Chicken or Cheese

Adobo or Tamarind

Lime-marinated Fisherman’s ceviche with fresh snapper, Gulf shrimp or combo, tossed with onions, tomatoes, serrano peppers, cilantro and avocado.

Lime-marinated fresh snapper, Gulf shrimp or combo, tossed with onions, tomatoes, cilantro, serrano peppers, avocado and fresh campechana sauce.

Tower of lime-marinated fresh snapper, Gulf shrimp or combo layered with pineapple and mango pico, tomatoes and avocado.

Gulf Shrimp, Octopus, Calamari, Fresh Oysters, Fresh Clams, Gulf Snapper in a savory tomato sauce with creamy avocado slices and spicy pico de gallo.

Gulf shrimp, Mexican-style cocktail sauce and avocado.

Sinaloa-style slow roasted seasoned pulled pork served with avocado slices, pico de gallo and fresh tortillas.

Three banana leaf-wrapped tamales - pork, chicken and portobello with cuitlacoche.

Cochinita pibil, Chihuahua cheese, marinated red onions, jalapeños, guacamole, and refried black beans.

House-made flour tortillas, filled with melted Cotija and Chihuahua cheeses, sautéed spinach and roasted almonds served with cilantro-poblano dressing.

House-made flour tortillas filled with chipotle smoked salmon, melted Cotija and Chihuahua cheeses served with fresh guacamole and creamy chipotle sauce.

Mixed greens dressed with radishes, tomatoes, red onions, corn kernels and green olives, with our house vinaigrette and garnished with flour tortilla tostadas.

The Original Cesare Cardini Salad from Tijuana Mexico.

Crisp romaine tossed with cilantro-poblano dressing and garnished with fresh Cotija cheese, chicharrón de queso and chopped cilantro.

Hominy stew with choice of traditional pork (red)or chicken (green).

Pulled chicken, diced vegetables, garbanzo beans and avocado in a chicken consommé, served with chipotle peppers and limes.

Available for one ($24) or for two ($39). Sizzling charbroiled beef fajitas, chicken breast or combo. Served with rajas (grilled onions and poblano peppers), tortillas, guacamole, pico de gallo, Mexican rice and your choice of frijoles charros, refried pinto or black beans.

Available for one ($34) or for two ($56). Sizzling charbroiled petite tenderloin fajitas. Served with rajas (grilled onions and poblano peppers), tortillas, guacamole, pico de gallo, Mexican rice and your choice of frijoles charros, refried pinto or black beans.

Two sizzling butterflied and bacon-wrapped charbroiled quail. Served with rajas (grilled onions and poblano peppers), tortillas, guacamole, pico de gallo, Mexican rice and your choice of frijoles charros, refried pinto or black beans.

Hidalgo style Spiced lamb shank steamed wrapped in agave parchment served with Mexican rice and stewed black beans.

Pork shank stewed in a green tomatillo sauce laid over sautéed organic purslane served with stewed black beans.

Pork. Pibil is a traditional Mexican slow-roasted way of cooking from the Yucatan peninsula. Preparation involves marinating any meat in a achiote-citrus marinade and slow roasting them wrapped in banana leaves, we serve this meats with pickled red onions, Mexican rice, refried black beans and spicy xni-pec.

Chicken. Pibil is a traditional Mexican slow-roasted way of cooking from the Yucatan peninsula. Preparation involves marinating any meat in a achiote-citrus marinade and slow roasting them wrapped in banana leaves, we serve this meats with pickled red onions, Mexican rice, refried black beans and spicy xni-pec.

Rabbit. Pibil is a traditional Mexican slow-roasted way of cooking from the Yucatan peninsula. Preparation involves marinating any meat in a achiote-citrus marinade and slow roasting them wrapped in banana leaves, we serve this meats with pickled red onions, Mexican rice, refried black beans and spicy xni-pec.

Roasted poblano peppers stuffed with pulled pork in a peanut sauce with green olives, almonds, raisins, and fruits covered with a chilled creamy walnut sauce and pomegranate seeds, served with poblano-cilantro rice.

Two Roasted poblano peppers stuffed with your choice of beef picadillo or Cotija cheese covered with tomato chipotle sauce and crema served with Mexican rice and refried pinto beans.

Pork and chicken braised in a Oaxacan peanut and chile ancho mole with plantains, sweet potatoes, apples, and pineapple, sprinkled with fresh green peas, served with Mexican rice and stewed black beans.

Breast of duck in green pipián sauce and duck hindquarter in mole de ciruela served with poblano-cilantro rice.

Boneless leg of lamb stewed in a rich red Oaxacan mole served with Mexican rice and stewed black beans.

Fore Half of chicken stewed in a black mole sprinkled with toasted sesame seeds served with black rice and refried black beans.

Fore Half of chicken stewed in mole poblano and sprinkled with toasted sesame seeds served with Mexican rice and refried pinto beans.

Five Jumbo Gulf shrimp lightly breaded and pan-sautéed in garlic-infused olive oil served with Mexican rice, shredded lettuce, tomatoes, avocado slices and tomato habanero salsa.

Five bacon wrapped Jumbo Gulf shrimp stuffed with poblano peppers charbroiled basted with adobo sauce served with Mexican rice and guacamole.

Mahi Mahi filet sautéed in a cast iron skillet with a special spice blend served with esquites chorizo maque-choux, sautéed spinach and avocado.

Today’s catch, broiled then covered with salsa Veracruzana (tomatoes, green olives, capers and chiles gueros) served with Mexican rice.

Today’s catch lightly breaded and pan-sautéed in garlic-infused olive oil served with Mexican rice, shredded lettuce, tomatoes, avocado slices and tomato habanero salsa.

Today’s catch charbroiled over banana leaves and basted with achiote sauce served with shredded lettuce, pickled red onions, Mexican rice and xni-pec.

Sautéed Gulf shrimp and lump crab meat enchiladas topped with our signature roasted poblano cream sauce and melted Chihuahua cheese served with poblano-cilantro rice and refried black bean.

Sautéed crawfish enchiladas, topped with creamy chipotle sauce and melted Chihuahua cheese served with Mexican rice and sautéed spinach.

Two chicken, cheese or ground beef picadillo enchiladas, rolled in fresh corn tortillas topped with mole poblano sauce, fresh Cotija cheese and onions served with Mexican rice and refried pinto beans.

Two sautéed spinach and roasted almond enchiladas rolled in fresh corn tortillas and topped with our signature roasted poblano cream sauce and melted Chihuahua cheese served with poblano-cilantro rice and refried black beans.

Two chicken, cheese or ground beef picadillo enchiladas, rolled in fresh corn tortillas topped with tomatillo sauce, melted Chihuahua cheese and crema, served with Mexican rice and refried pinto beans.

Two chicken, cheese or ground beef picadillo enchiladas, rolled in fresh corn tortillas, topped with Texas gravy, melted cheddar cheese and chopped onions served with Mexican rice and refried pinto beans.

Cilantro or oaxacan black rice.

Vanilla or amaretto.