Tequila Museo Mayahuel

Name: Tequila Museo Mayahuel
Address: 1200 K Street, Sacramento, CA, 95814, US
Telephone: 916-441-7200
Price range: $$$

Mexican$$$

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Mon–Thu 11am–9pm, Fri–Sat 11am–10pm, Sun 11am–7pm

1200 K Street, Sacramento, CA 95814
916-441-7200
Last verified: September 2026
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Tequila Museo Mayahuel's Camarones Moctezuma al Tequila — sautéed shrimp with mushrooms and green beans in a light tequila cream sauce alongside a mound of green rice on a white plate

Dishes That Define México

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Mole Poblano / Pistachio Mole con Pollo$28
- Gluten-free
Chile Relleno de Queso$23.50
Chile Relleno Crema de Epazote y Camarón$25
Arrachera Méxicana con Enchilada$33
Carne de Puerco en Salsa Verde$25
Rib Eye con Chorizo$43
Fire-Roasted Pork Chop with Pumpkin Seed Pipian Enchilada$35
Adobe de Res$27
Yucatan's Cochinita Pibil$27
Carnitas de Attacheo de Regalado Michoacán$23
Exhibiting México$27
Pollo Guajillo a la Plancha$23

Tacos, Tostadas y Enchiladas

↑ All sections

Tacos Poblanos de Arrachera / Tacos de Pollo$23
Tacos de Camarón al Chipotle$23
- Gluten-free
Tacos Adobados de Res$21.50
Enchiladas Verdes$23
- Gluten-free
Enchiladas de Mole$25
Enjococadas Michoacanas$19
- Vegetarian
- Gluten-free
Grilled Fish Tacos / Tostadas$21
- Gluten-free
Kid Options (12 & under)$15

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

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Arrachera Méxicana con Enchilada · Fire-Roasted Pork Chop with Pumpkin Seed Pipian Enchilada · Tacos, Tostadas y Enchiladas.
Chiles: poblano, jalapeño, serrano & habanero: Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate. On this menu as: Brochetas de Chorizo y Queso / Rajas de Chile Poblano · Dobladitas de Chile Poblano · Crema de Chile Poblano.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Three Mini Chicken Tinga Crispy Tostadas · Tacos, Tostadas y Enchiladas · Grilled Fish Tacos / Tostadas.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Spicy Chipotle Almond Dip · Pollo Guajillo a la Plancha · Tacos de Camarón al Chipotle.
Crema, queso fresco & cotija: Crema is a cultured cream, generally thinner and less sharply sour than American sour cream. Queso fresco is a mild fresh cheese that crumbles easily. Cotija is firmer, aged and salty and is commonly grated or crumbled over finished dishes. Quesillo, often called Oaxaca cheese, is a stretchy string cheese prized for melting. Asadero and Chihuahua cheese are other melting cheeses particularly associated with northern Mexican cooking. On this menu as: Taquitos de Requesón · Crema de Chile Poblano · Chile Relleno Crema de Epazote y Camarón.
Chorizo: Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico. On this menu as: Brochetas de Chorizo y Queso / Rajas de Chile Poblano · Rib Eye con Chorizo.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Baja fish tacostypically $10.43 across 202 menus
Flautas & taquitostypically $11.49 across 188 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus

Tequila Museo Mayahuel on our other sites

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Tequila Museo Mayahuel

Menu

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Dishes That Define México

Coastal Dishes

Tacos, Tostadas y Enchiladas

Dulce México

How these dishes compare

Tequila Museo Mayahuel on our other sites

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