The Adelitas Mexican Restaurant Online Ordering Menu

Freshly-made tortilla chips and 4 oz. house salsa.

Avocado, pico de gallo, and chile de arbol oil. Served with chips and salsa.

Avocado, fresh fruit, habanero peppers, and homemade Mexican chamoy. Served with chips and salsa.

3 Sopes: barbacoa (beef brisket) topped with roasted red jalapeño sauce, cilantro, onion, avocado slaw & radish slices; cochinita pibil (pulled pork) topped with habanero sauce, pickled red onions & cilantro; pollo en mole (chicken with mole).

Street-style, charbroiled corn on the cob. Made vegan upon request

3 Deep-fried rolled tacos, stuffed with market mushrooms in red mole sauce, on a bed of creamy, roasted poblano sauce, black bean sauce and a creamy chipotle sauce. Served with pickled cauliflower.

3 Deep-fried rolled tacos stuffed with cochinita pibil (pulled pork). Topped with black bean sauce, habanero sauce, sour cream, Cotija cheese, and arugula salad.

2 Deep-fried turnovers with Tiger shrimp, creamy chipotle salsa, and Oaxaca cheese. Topped with avocado salsa, arugula salad and Cotija cheese.

2 Deep-fried turnovers stuffed with market mushrooms in a red mole sauce and Chihuahua cheese, on a bed of a creamy poblano sauce. Topped with black bean sauce, avocado sauce, arugula salad and Cotija cheese.

Cheese fondue made with grilled tiger shrimp, Spanish onion, and jalapeño slices, topped with avocado slices. Served with 2 handmade flour tortillas and a side of molcajete salsa.

Vegetarian cheese fondue made with Oaxaca and Chihuahua cheeses, roasted poblano pepper strips, Spanish onion, and market mushrooms. Served with 2 handmade flour tortillas and red molcajete salsa.

3 Sopes: rajas poblanas (poblano pepper strips) made with Chihuahua cheese and a spicy tomatillo sauce, topped with fried sweet potato strips; guacamole on a bed of black bean sauce, topped with cilantro.

Freshly made tortilla chips cooked in a spicy habanero and beets sauce topped with melted Chihuahua cheese, and 2 eggs any style, garnished with sour cream, onion, cilantro, and avocado.

Freshly made tortilla chips cooked in a spicy tomatillo-serrano sauce topped with melted Chihuahua cheese, and 2 eggs any style, garnished with sour cream, onion, cilantro, and avocado.

Freshly made tortilla chips cooked in a spicy tomato-serrano sauce topped with melted Chihuahua cheese, and 2 eggs any style, garnished with sour cream, onion, cilantro, and avocado.

Two eggs your style, 2 cured, and your choice of 2 hickory-smoked bacon strips or 2 pork sausage links, and 2 fluffy buttermilk pancakes.

3 eggs scrambled with chorizo (Mexican pork sausage) and smoky chipotle chilies. Served with your choice of 1 breakfast side and 1 carb option.

8oz. charcoal-grilled premium ribeye steak, marinated with dry chilis and served with 2 eggs any style, a spicy "salsa borracha", and Anejo cheese.

Omelette made with bacon, pork sausage, and turkey chorizo. Served with your choice of 1 breakfast side and your choice of 1 carb.

Omelette made with cheddar cheese and jalapeños. Served with salsa ranchera and your choice of 1 breakfast side.

Omelette made with egg whites, spinach, avocado, Swiss cheese, green peppers, and jalapeños. Served with your choice of 1 breakfast side.

Omelette made with earthy corn mushrooms sautéed with onion, garlic, and serrano chilis, topped with aged Spanish manchego cheese and roasted poblano cream sauce. Served with your choice of 1 breakfast side.

Omelette made with 3 eggs and seasonal vegetables, topped with 1/2 green salsa, 1/2 red salsa, and arugula salad.

Omelette made with tomato, onion, cilantro, chorizo (Mexican pork sausage), chipotle peppers, Chihuahua cheese, and ranchero salsa. Served with your choice of 1 breakfast side.

Omelette made with green peppers, cauliflower, spinach, onions, tomatoes, mushrooms, and Chihuahua cheese. Served with your choice of 1 breakfast side.

Thick-cut French toast topped with glazed strawberries, fresh banana slices, and caramelized nuts, dusted with powdered sugar.

3 fluffy buttermilk pancakes filled with banana and strawberry slices, topped with caramelized banana.

Made with grilled ribeye, rice of the day, beans of the day, sour cream, Chihuahua cheese, lettuce, and pico de gallo.

Made with grilled marinated pork, rice of the day, beans of the day, sour cream, Chihuahua cheese, lettuce, and pico de gallo.

Made with pulled pork, rice of the day, beans of the day, sour cream, Chihuahua cheese, lettuce, and pico de gallo.

Made with grilled tiger shrimp, rice of the day, beans of the day, sour cream, Chihuahua cheese, lettuce, and pico de gallo.

Made with birria, rice of the day, beans of the day, sour cream, Chihuahua cheese, lettuce, and pico de gallo.

Avocado burrito.

Market mushrooms sautéed with red mole sauce.

Choice ribeye marinated with our special michelada mix ingredients.

2 chicken thigh slice tacos, topped with Mexican rice, poblano-style mole sauce, crisply plantain strips, and sesame seeds (mole contains peanuts).

2 Sauteed market mushroom tacos topped with avocado sauce, grilled panela cheese, arugula salad, and black bean sauce. Made vegan upon request.

2 Choice ribeye tacos marinated with our special michelada mix ingredients. Topped with habanero salsa, avocado chimichurri, queso fresco, and arugula salad.

2 Tacos made with banana peppers stuffed with cheese, spinach, and corn. Topped with creamy cucumber-based sauce with arugula salad. Made vegan upon request.

Featured on Chicago's Best TV for "Best Pork Taco" and "Best Taco" 2 Pork belly tacos marinated with Coca-Cola-based sauce, topped with avocado chimichurri and a mango pico de gallo.

Chuck roll beef marinated with toasted, dried chilies, special seasonings, and beer. Then wrapped with banana leaves and slowly oven-cooked for 6 hours. Served on your choice of corn or flour tortillas and a side of consommé (beef broth).

2 Fried avocado tacos topped with black bean sauce, arugula salad, habanero salsa, sour cream, and queso fresco. Made vegan upon request.

2 Lebanese-inspired grilled pork slice tacos marinated Puebla-style. Topped with special chipotle salsa, arugula salad, and watermelon radish. Served on handmade flour tortillas.

2 Grilled tiger shrimp tacos marinated with chile pasilla and topped with habanero salsa, avocado slaw, pickled red onion, and fried kale.

2 Tacos made with tiger shrimp and fish cooked with lime juice, mixed with mango chunks, pico de gallo, avocado chunks, habanero salsa, and a special green aioli.

2 Yucatan-style pulled pork tacos topped with baked beans, habanero sauce, and pickled onion.

2 Marinated shawarma-style pork tacos topped with chile de Arbol salsa and pineapple pico de gallo. Served with lime wedges.

2 Ribeye slice tacos topped with chunky tomato sauce, avocado slices, queso fresco, radish shreds, and habanero sauce.

2 Tacos made with soy pork topped with an avocado-pineapple sauce and a lime wedge.

2 Beer-battered tilapia fish tacos topped with an avocado-pineapple sauce and Arbol chili slaw.

2 Tacos made with seasonal vegetables, hominy, and market mushrooms. Served with a side of consommé (broth) to sip or dip.

2 Tacos made with homemade Mexican sausage served on a bed of black bean sauce & topped with a roasted jalapeño sauce, garnished with arugula salad, queso fresco & freshly made crispy potato strips.

Sauteed market mushroom taco topped with avocado sauce, grilled panela cheese, arugula salad, and black bean sauce. Made vegan upon request.

1 Chicken with green sauce taco. Served with a side of consommé (broth) to sip or dip.

Taco made with seasonal vegetables, hominy, and market mushrooms. Served with a side of consommé (broth) to sip or dip.

Fried avocado taco topped with black bean sauce, arugula salad, habanero salsa, sour cream, and queso fresco. Made vegan upon request.

Marinated shawarma-style pork taco topped with chile de Arbol salsa and pineapple pico de gallo. Served with lime wedges.

Lebanese-inspired grilled pork slice taco marinated Puebla-style. Topped with special chipotle salsa, arugula salad, and watermelon radish. Served on handmade flour tortillas.

Ribeye slice taco topped with chunky tomato sauce, avocado slices, queso fresco, radish shreds, and habanero sauce.

Grilled tiger shrimp taco marinated with chile pasilla and topped with habanero salsa, avocado slaw, pickled red onion, and fried kale.

Tacos made with banana peppers stuffed with cheese, spinach, and corn. Topped with creamy cucumber-based sauce with arugula salad. Made vegan upon request.

Featured on Chicago's Best TV for "Best Pork Taco" and "Best Taco" 1 Pork belly tacos marinated with Coca-Cola-based sauce, topped with avocado chimichurri and a mango pico de gallo.

1 Yucatan-style pulled pork taco topped with baked beans, habanero sauce, and pickled onion.

1 Choice ribeye tacos marinated with our special michelada mix ingredients. Topped with habanero salsa, avocado chimichurri, queso fresco, and arugula salad.

1 Taco made with organic, multi-color, oven-roasted potatoes marinated with Chef Carlos's grandma's secret ingredients. Served on a bed of avocado sauce and topped with creamy chipotle salsa. Garnished with arugula salad and crispy potato strips.

1 chicken thigh slice taco, topped with Mexican rice, poblano-style mole sauce, crisply plantain strips, and sesame seeds (mole contains peanuts).

Beer-battered tilapia fish taco topped with an avocado-pineapple sauce and Arbol chili slaw.

Taco made with soy pork topped with an avocado-pineapple sauce and a lime wedge.

Taco made with homemade Mexican sausage served on a bed of black bean sauce & topped with a roasted jalapeño sauce, garnished with arugula salad, queso fresco & freshly made crispy potato strips.

Pressed torta made with grilled ribeye, grilled panela cheese, avocado slices, black bean sauce, and chiles "toreados." Served with homemade crispy potato wedges or home salad.

Pressed torta made with grilled chicken breast, grilled panela cheese, red bell pepper escabeche, avocado slices, arugula salad, and serrano-cilantro pesto. Served with homemade crispy potato wedges or home salad.

Pressed torta made with grilled panela cheese, avocado slices, black bean sauce, jalapeno tartar sauce, and arugula salad. Served with homemade crispy potato wedges or home salad.

Pressed torta made with grilled chicken breast, grilled panela cheese, red bell pepper escabeche, avocado slices, arugula salad, and serrano-cilantro pesto. Served with homemade crispy potato wedges or home salad.

Pork belly marinated in Coca-Cola sauce.

Grilled 12 oz. premium Ribeye steak, marinated with dry chiles. Served on a bed of Morita tomatillo sauce, organic purple mashed potatoes, grilled mushrooms, pickled cauliflower, sliced avocado, and Oaxaca cheese. Served with mashed potatoes.

Three 4 oz. broiled lamb chops on a bed of pasilla salsa made with Negra Modelo beer. Served with sauteed spinach and tamales made with poblano pepper strips and Pamela cheese. Served with a side of sour cream.

8 grilled tiger shrimp marinated with dry, smoked chiles. Served on a bed of Guerrero-style pink mole and a side of Puebla-style rice, grilled zucchini, and fried leeks.

Grilled chicken thigh topped with mole poblano sauce (contains peanuts) and sesame seeds. Served with a side of mashed potatoes.

Lasagna-style veggie pie made with seasonal vegetables, on a bed of roasted and creamy poblano sauce. Topped with Chihuahua cheese and a chunky tomato-chimichurri sauce. Garnished with arugula salad and grilled asparagus.

Mexican zucchini balls stuffed with seasonal vegetables and topped with Oaxaca cheese, and organic purple mashed potatoes. Garnished with arugula salad and Morita-tomatillo salsa. Made vegan upon request.

Yucatan-style pork shank served with habanero salsa, pickled red onions, and a side of refried black beans.

The “Mole Rojo” sauce is made with Guajillo and Ancho chiles, garlic, and a tiny bit of Mexican chocolate. The “Mole Verde” is made from green tomatillos, ground coriander seeds, Serrano and jalapeno peppers, and roasted pumpkin seeds. The “Mole Rosa” is made with Serrano and jalapeno peppers, pine nuts, white chocolate, aniseed, and roasted beets.

Broiled, 12 oz. bone-in pork chop, marinated for 24 hours. Served with mashed sweet potato, smoked tamarind sauce, sauteed swiss chard, and grilled asparagus.

Marinated pork ribs served with pineapple Morita salsa, and fruit salad. Served with charbroiled corn on the cob prepared with butter and chili powder.

Deep-fried poblano pepper wrapped in an egg batter and stuffed with tiger shrimp that is sautéed with Oaxaca cheese and a creamy sauce. Served with 1 green enchilada stuffed with cheese, rice of the day, beans of the day, and tortillas.

Romaine lettuce, kale, black beans, shredded carrot freshly-roasted corn, peanuts, and cotija cheese. Made with your choice of grilled tiger shrimp, grilled chicken breast, or grilled ribeye. Topped with homemade serrano-lemon dressing and crispy tortilla strips. Made vegan upon request.

Seasonal fruit, cherry tomatoes, mixed greens, and toasted walnuts. Made with your choice of grilled tiger shrimp, grilled chicken breast, or grilled ribeye. Topped with a lime-cilantro dressing. Made vegan upon request.

Chicken-based tortilla soup made with chile pasilla, shredded chicken, avocado cubes, and queso fresco. Garnished with crispy tortilla chips, sour cream, cotija cheese, and radish slices.

Chicken-based, Puebla-style corn soup with 1 chicken leg. Garnished with chili powder, crispy hominy, radish slices, and fried epazote.

Made with hominy and your choice of a green broth with chicken or red broth with pork.

Made with hominy and seasonal vegetables.

Made with hominy and red broth with pork.

Rice of the day. All rice is made with potatoes, carrots, and peas (white, green, or Mexican).

Refried beans of the day (pinto or black).

Whole beans cooked with onion, Mexican sausage, bacon, poblano peppers, and pico de gallo.

Grilled, seasonal vegetables.

Deep-fried, crispy potatoes.

Seasoned and roasted Padron peppers.

Mexican-style potato cubes sautéed with butter, tomato, and onion.

Choose from hibiscus tea, tamarind, or horchata. Homemade, made from scratch. No artificial flavors or syrups are used. Agave nectar is used as a sweetener.

Choose from Coke, Diet Coke, or Sprite.

Coffee made with cinnamon, orange, and "piloncillo."

Mexican hot chocolate.

Choose from the following flavors: mandarin, lime, tamarind, fruit punch, grapefruit, or pineapple.

Choose from the following flavors: lime, mango, passion fruit, dragonfruit, tamarind, cucumber or hibiscus.

16 oz. of freshly-squeezed orange juice.

Fruit punch made with guava, tamarind, sugar cane, cinnamon, piloncillo, and so many more Mexican ingredients. Served hot or cold.

Fruit punch made with guava, tamarind, sugar cane, cinnamon, piloncillo, and so many more Mexican ingredients. Served hot or cold.

Fruit punch made with guava, tamarind, sugar cane, cinnamon, piloncillo, and so many more Mexican ingredients. Served hot or cold.

Mexican custard pie of the day (coffee, orange, chocolate, or passion fruit).

Churros topped with a scoop of vanilla ice cream. Served with Chocolate Abuelita to sip or dip.