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Tequila's

  • $$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Mexican
  • 1602 Locust St, Philadelphia PA19103 39.948381 -75.168023
  • (At S 16th St)
  • (215) 546-0181
  • 0

Lunch

Entremeses

Appetizers

Queso Fundido (V) melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.   7.95
Ceviche De Pescado Y Camaron fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.   9.95
Flautas De Pollo flauta/flute. this light and delicious appetizer consists of two very light corn tortillas filled with chicken and covered with tomatillo sauce.   7.95

Ostiones $10.95

A Dish That Pays Tribute To My Old School Of Carlos'n Charlie's Mexico.

Ostion Diabla oysters with bacon, ham, onion, garlic, tomato salsa and red wine.   
Ostion Madrazo oysters with spinach, onion, cream, cheese and chile chipotle.   
Ostion Cardenas oysters served with garlic butter, parsley and brandy.   

Empanadas $7.95

It Literally Means Battered. Without A Doubt The Region Of The Gulf Of Mexico Offers Us Literally Thousands Of Dishes With A Variety That Will Seduce Even The Most Demanding Palate. If Is A Region That Was Influenced By The Magical Journeys Of The Spaniards, Dutch, Britain And French In Addition To The Contributions Of The Gigantic And Docile Africa. A Dignified And Simple Representative Of This Region Is The Empanada.

Empanadas Del Dia today's empanadas, handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.   

Sopas & Ensaladas $7.95

Soups & Salads

Sopa De Tortilla probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.   
Crema Conde a classic cream of black beans served with bacon, queso fresco, onion and croutons.   
Ensalada Cesar hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.   

Mexican Lunch Traditionals (V) $9.95

Omelete De Chorizo three egg omelette filled with potatoes and chorizo (mexican sausage)   
Huevos Rancheros two sunny side up eggs over a corn tortilla with a ranchera sauce made of tomatoes, onions and serrano peppers, served with beans and rice   
Enchiladas Rojas two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.   
Enchiladas Con Mole Poblano two chicken or cheese enchiladas with our famous mole sauce   

Pescados Y Mariscos

Seafood

Camarones Rellenos from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.   21.95
Pescado Al Mango a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.   19.95
Salsa Tequila's we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic and the peaceful lime juice.   
fresh grouper fillet   19.95
the robust jumbo shrimp   21.75

Pollo $14.95

Chicken

Mole Poblano spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.   
Sabana Invierno De Pollo a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.   
Pollo Maya chicken in our yucateca sauce which includes achiote, orange and onion. served with refried beans and mexican rice.   
Molcajete De Pollo chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.   

Carnes

Meats

Carne Asada A La Tampiquena our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken taquito.   18.95
Molcajetes your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.   17.95
Filete Grito "grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.   19.95
Chile Relleno (V) cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside a poblano pepper which is egg batter fried. presented in our traditional red sauce topped with fresh cream.   14.95

 

Dinner

Entremeses

Appetizers

Queso Fundido (V) melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.   9.95
Ceviche De Pescado Y Camaron fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.   12.95
Ostiones Cancun 6 raw oysters served up in chipotle, tequila and olive oil, topped with diced avocado and sprinkled with cilantro.   13.95
Queso De Mariscos melted chihuahua cheese placed over a bed of crabmeat, lobster, shrimp, red and green bell peppers. served with four flour tortillas.   14.95

Ostiones $14.95

A Dish That Pays Tribute To My Old School Of Carlos'n Charlie's Mexico.

Ostion Diabla oysters with bacon, ham, onion, garlic, tomato salsa and red wine.   
Ostion Madrazo oysters with spinach, onion, cream, cheese and chile chipotle.   
Ostion Cardenas oysters served with garlic butter, parsley and brandy.   

Empanadas $8.95

It Literally Means Battered. Without A Doubt The Region Of The Gulf Of Mexico Offers Us Literally Thousands Of Dishes With A Variety That Will Seduce Even The Most Demanding Palate. If Is A Region That Was Influenced By The Magical Journeys Of The Spaniards, Dutch, Britain And French In Addition To The Contributions Of The Gigantic And Docile Africa. A Dignified And Simple Representative Of This Region Is The Empanada.

Empanadas Del Dia today's empanadas, handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.   

Sopas $7.95

Soups

Sopa De Tortilla probably the most popular mexican soup. it is a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.   
Crema Conde a classic cream of black beans served with bacon, queso fresco, onion and croutons.   

Ensaladas $10.95

Salads

Ensalada Cesar hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated.   
Ensalada De Arugula (V) a marriage of arugula, mango and pomegranate, topped with a dijon, arbol pepper and siembra azul blanco tequila vinaigrette.   

Pescados Y Mariscos

Seafood

Camarones Rellenos from the pacific coast. restaurants in the states of nayarit, colima, sinaloa and sonoro offer this dish. shrimp stuffed with chihuahua cheese and wrapped with bacon. served on a bed of greens, mexican rice and vegetables.   23.95
Pescado Al Mango a rare mixture of the fresh fish of the day, lightly breaded, grilled, stuffed with guacamole, seductively paired with a mango and ginger sauce.   23.95
Salsa Tequila's we could not do without the dish where our best known spirit becomes playful. in this place, where the favorite son of the mexican soil, tequila, is venerated, fused with chile de arbol, a little butter, his majesty the garlic and the peaceful lime juice. you may select either   
grouper fillet   22.95
robust jumbo shrimp   23.95
Enchiladas Playa (V) flour tortillas stuffed with crabmeat and shrimp, served with sauces made of creamy poblano and chipotle peppers   23.95

Pollo $20.95

Chicken

Mole Poblano spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.   
Sabana Invierno De Pollo a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.   
Molcajete De Pollo chicken breast served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by a corn tortilla to make your own taco. served with guacamole, beans and rice.   

Carnes

Meats

Carne Aguacate this dish originated in michoacan, a picturesque region known for its colorful handcrafts, lakes, mountains, religious festivals and the best avocados grown in mexico. (avocado is one the best known contributions of mexico to the world.) the chef selects the finest cuts of the meats. tequila's has established a reputation for the superb. stuffed with mushrooms, tomato and epazote (an herb). finally, it is covered with a light creamy sauce made with avocado and cilantro.   23.95
Carne Asada A La Tampiquena our chef selects a thin slice from lean steak. this in turn is seasoned and grilled. includes a tamal, guacamole, rice, refried beans and chicken tquito.   23.95
Chiles Rellenos (V) cheese or picadillo prepared with onions, garlic, laurel and original spices stuffed inside poblano peppers which are egg batter fried. presented in our traditional red sauce topped with fresh cream.   20.95
Filete Grito "grito" means shout. this dish brings out a cry of joy when tasted, confirming the high degree of culinary creativity that exists in mexico. the cactus leaf is a bed with the tropical tamarindo sauce inviting the chile chipotle to participate as a witness in the lynching of the fabulous filet mignon, along with the chiles serranos. rice, guacamole and refried beans as garnish.   23.95
Molcajetes your beef tenderloin served in a lava rock bowl, which is first heated in the oven. covered with a spicy salsa made from tomato, garlic and chile de arbol and accompanied by corn tortillas to make your own tacos. served with guacamole, beans and rice.   21.95
Cochinita Pibil fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.   21.95

 

Happy Hour

Entremeses

Appetizers

Queso Fundido (V) melted chihuahua cheese with or without chorizo and poblano peppers. served with four flour tortillas.   6.00
Taquitos De Pollo flauta / flute. this light and delicious appetizer consists of very light corn tortillas filled with chicken and topped with our traditional red sauce, fresh cream and sprinkled with cheese.   6.00
Ceviche De Pescado Y Camaron fish and shrimp cooked with the juice of a freshly squeezed lime and heated with tomato, onion, cilantro and chile serrano.   8.50
Nachos Obligatorios (V) "la frontera" (mexican border) has become an illusion. the real frontera is a third country which extends 100 miles into the us and 100 miles into mexico. its citizens are the mexican-americans. odd as it may seem, the "nacho" is the perfect representative of this area. it denounces its traditional origin yet retains it. simultaneously, it is drawn towards its destiny yet does not embrace it. corn tortilla chips, refried beans, tenderloin beef strips and chihuahua cheese.   6.00

Empanadas $6

It Literally Means Battered. Without A Doubt The Region Of The Gulf Of Mexico Offers Us Literally Thousands Of Dishes With A Variety That Will Seduce Even The Most Demanding Palate. If Is A Region That Was Influenced By The Magical Journeys Of The Spaniards, Dutch, Britain And French In Addition To The Contributions Of The Gigantic And Docile Africa. A Dignified And Simple Representative Of This Region Is The Empanada.

Empanadas Del Dia today's empanadas, handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.   

Sopas $4.75

Soups

Sopa De Tortilla probably the most popular mexican soup. a perfect combination of chiles, tomato, epazote and tortilla. served with or without chicken.   
Crema Conde a classic cream of black beans served with bacon, queso fresco, onion and croutons.   

Ensaladas

Salads

Ensalada Cesar hard to believe but in the late 1920's cesar salad was created by two italian brothers (alex and cesar cardini) in their tijuana restaurant. a dish like many other dishes that originated in a country with which it is not associated. romaine tossed with anchovies, eggs and grated cheese.   5.75
Ensalada De Nopalitos (V) the most mexican of the mexican salads. boiled tender prickly pear leaves cut into small seasoned pieces mixed with tomato, cilantro, onion and chile serrano. served with tortillas.   6.75

Platos Fuertes

Entrees

Mole Poblano spanish colonialism had been the imposing force for decades, yet through inter-marriage a new culture gradually emerged--the mestizo. in the city of puebla, several convents were active in creating much of the traditional mexican cooking, as we know it today. one such convent was expecting a visit by a distinguished archbishop. a nun decided to serve a sauce known by the nahuatl indians as "mulli". however "mulli" is a potpourri of hot chiles. knowing the holy man was not accustomed to spicy dishes, she set to the task of adding ingredients that would counteract the chiles: chile ancho, dorado bread, tomato, cloves, bitter chocolate, chile poblano, peanuts, sugar, almonds, chile guajillo, fried tortillas, chile chalaca, carrots and garlic. this very combination makes a mole poblano a truly rich and complex sauce. a succulent boiled chicken breast exalted from the past. served with rice and refried beans.   16.50
Sabana Invierno De Pollo a chicken breast pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.   17.00
Sabana Invierno De Carne another dish that reminds me of all my friends and co-workers at carlos'n charlie's in mexico. beef filet pounded and covered with refried beans and melted chihuahua cheese. surrounded with an exquisite tomatillo sauce and vegetables.   19.50
Cochinita Pibil fresh tender pork marinated in achiote, citrus and mexican herbs, baked and served on a banana leaf, accompanied by fried plantains rice and refried beans.   18.00

Mexican Lunch Traditionals

Chilaquiles (V) tortilla casserole served with green tomatillo sauce, with or without chicken, garnished with beans and rice.   10.75
Enfrijoladas fried tortillas stuffed with chicken, romaine, and cheese, covered with a bean sauce.   10.50
Enchiladas Rojas (V) two enchiladas stuffed with chicken or cheese (your choice), covered with our traditional red sauce. this national pride is garnished with beans and rice and covered with chihuahua cheese.   9.95
Enchiladas Con Mole Poblano (V) two chicken or cheese enchiladas with our famous mole sauce   9.95

Tragos

Drinks

Sangria    6.00
Bottled Beer    3.50
Margarita    6.00
Draft Beer    3.00

 

(V) Vegetarian Or Vegetarian Option Available.
Tequila's
1602 Locust St
At S 16th St
(215) 546-0181
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