Reposado

Name: Reposado
Address: 236 Hamilton Avenue, Palo Alto, CA, 94301, US

Mexican

Directions

236 Hamilton Avenue, Palo Alto, CA 94301
Report an issue with this listing

Aperitivos

Pulpo y Camaron$24.00
Shrimp, octopus, red onion, rainbow tomato, avocado, cilantro, huchol sauce and lime
Bruselas$15.50
Fried Brussels sprouts with pomegranate chipotle glaze and tahini dressing
Empanadas de Camaron$20.00
House turnovers with shrimp, tomato, onions, asadero cheese and cascabel sauce
House Made Guacamole$18.00
Avocado, cilantro, lime juice, tomato, serrano chile, queso anejo and corn tortilla chips

Traditional Plates

Pollo Rostisado con Mole$36.00
Rotisserie chicken with house mole, jasmine rice, fire-roasted vegetables and sesame seeds
Tofu Crujiente$31.00
Tempura fried tofu, quinoa salad, black beans, macha cashew crema and cabbage garnish
Cochinita Pibil$39.00
Achiote-citrus braised pork with pickled habanero onion, creamy jasmine rice with rajas and tortillas
Carne a la Parrilla$47.00
Grilled marinated hanger steak with demi-glace, poblano scalloped potatoes, vegetables and macha salsa

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada · Elote Asado.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Cochinita Pibil.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadillas Vegetarianas.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Pollo Rostisado con Mole.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Elote Asado.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Fresh Homemade Chips & Salsa.

Reposado

Menu

Aperitivos

Traditional Plates

Lunch & Sides

How these dishes compare

Reposado on our other sites

More restaurants nearby