THE INDOOR/OUTCASA CALAVERA, THE DÍA DE MUERTOS-INSPIRED OPEN-AIR RESTAURANT AND CANTINA THAT CREATIVELY COMBINES AUTHENTIC MEXICAN COOKING TECHNIQUES, RECIPES, AND INGREDIENTS WITH CONTEMPORARY, INNOVATIVE AND SOPHISTICATED TWISTS, HAS RECENTLY REVAMPED ITS ENTIRE MENU.DOOR MEXICAN CULINARY AND CANTINA CONCEPT ANNOUNCES ITS SUNDAY BRUNCH OFFERING KICKING OFF ON MOTHER’S DAY
Guests can expect to start off the newly launched menu with traditional chips while choosing from three of Casa Calavera’s house-made Guacamoles including; The Classic – made with invigorating tomatillo, onion, jalapeno, cilantro and lime, The Pomegranate – created with the freshest jicama, green apple, and mint, and the soon-to-be-crowd-favorite Chipotle Bacon – including chorizo, adobo and authentic Cotija cheese. Before the main course, guests can sample a Casa Calavera starter such as Mexican Street Corn, served on the cob and placed onto a lollipop stick then rolled in mayo, Cotija cheese, and chile tajin. Moving onto Casa Calavera’s large plates, some must-try dishes include Chimichurri Skirt Steak with roasted green chilies, scallion and cilantro chimichurri sauce and the Ají-glazed Mahi Mahi sitting atop grilled vegetables and drizzled with a citrus mojo sauce. A Casa Calavera menu would not be complete without a range of taco selections including Roasted Chicken, Carne Asada, Baja Fish, Portobello & Rajas, and many, many more.