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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

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

Served Sun-Thu: 5pm-10pm, Fri & Sat: Till 11pm

Aperitivo

Appetizers

Queso Fundido (v). melted chihuahua cheese served over a bed of onions and poblano pepper strips, topped with chorizo. served with flour tortillas. also available with huitlacoche.   9.95
Queso De Mariscos melted chihuahua cheese placed over crabmeat, shrimp, lobster and a mix of red bell and green peppers. served with flour tortillas.   14.95
Ceviche fish and shrimp cooked with the juice of a freshly squeezed lime, heated with tomato, onion and cilantro, topped with avocado.   12.95
Ostiones 2-2-2 oysters may be ordered in any combination. diabla – bacon, ham, onion, garlic, tomato and red wine. madrazo – spinach, onion, cream cheese and chile chipotle. cardenas – garlic, butter, parsley and brandy.   14.95
Ostiones Cangun 6 raw oysters topped with avocado, in a sauce made of chipotle peppers, tequila and olive oil.   13.95
Empanadas Del Día (v). a dish from the gulf of mexico that will seduce even the most demanding palate. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.   8.95
Sopa De Tortilla (v). a perfect combination of epazote, tomatoes, guajillo pepper and tortilla strips. served with or without chicken. cilantro and onions on the side.   7.95
Crema Conde our classic cream of black bean soup, is served with croutons, cheese, onions and bacon on the side   7.95

Ensaladas $10.95

Salads

Ensalada Cesar hard to believe but in the late 1920's cesar salad was created by two brothers (alex and cesar cardini) in their tijuana restaurant. romaine, croutons, cheese and caesar dressing.   10.95
with chicken   14.95
with shrimp   16.95
Ensalada De Arugula (v). arugula, mango and pomegranate, topped with a dijon, arbol pepper and siembra azul blanco vinaigrette.   11.95
with chicken   15.95
with shrimp   17.95

Entrees - Pescado

Fish

Pescado Al Mango fresh fish of the day, lightly breaded, grilled and stuffed with guacamole, paired with a mango and ginger sauce   23.95
Salsa Tequilas grilled jumbo shrimp or fresh fish served with tequila salsa infused with chile de arbol, butter, garlic and lime juice.   
with jumbo shrimp   24.95
with fresh fish of the day   23.95
Entrees Are Served With Tortillas And A Variety Of Salsas. Tables Are For Full-Course Meals.

Entrees - Mariscos

Seafood

Camarones Rellenos a dish from the pacific coast. shrimp stuffed with chihuahua cheese and wrapped with bacon. deep fried and served with rice and vegetables   24.95
Enchiladas Playa (v). flour tortillas stuffed with crabmeat, shrimp and lobster meat, topped with melted chihuahua cheese, served with creamy sauces of poblano and chipotle peppers   23.95
Camarones Borrachos jumbo shrimp marinated with roasted garlic, ancho pepper, fine herbs and beer, served over a bed of cous cous with seasonal vegetables and calamari in a sauce of siembra azul tequila blanco, squash blossom and habanero   27.95

Entrees - Pollo $21.95

Chicken

Sabana Inverno De Pollo grilled boneless chicken breast layered with refried beans, topped with melted chihuahua cheese, served in a tangy tomatillo sauce   
Mole Poblano a potpourri of hot chiles, nuts and herbs mixed in with bread, roasted tomatoes and hints of chocolate, served over grilled chicken topped with onions and sesame seeds.   
Molgajete De Pollo a potpourri of hot chiles, nuts and herbs mixed in with bread, roasted tomatoes and hints of chocolate, served over grilled chicken topped with onions and sesame seeds.   

Entrees - Carnes

Meat

Carne Aguacate the finest cuts of meats, selected by the chef, stuffed with tomato mushrooms and epazote (an herb). covered with a light creamy avocado sauce.   24.95
Filete Grito ‘grito’ means shout. a grilled filet mignon stuffed with chiles serranos and served on a bed of cactus leaf with a tropical tamarind sauce   24.95
Carne Asada A La Tampiquena a thin slice of lean steak seasoned with lime and fine mexican herbs then grilled and served with a tamal, a chicken taco, rice, refried beans and guacamole   24.95
Chiles Rellenos poblano peppers, one stuffed with cheese the other with picadillo. prepared with onions, garlic, raisins, bay leaves, apple and fine spices. egg batter fried, served with red sauce topped with cream.   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   22.95
Molgajete De Carne grilled beef served in a heated lava bowl filled with a tangy sauce of arbol peppers, garlic and roasted tomato, topped with cheese, cilantro and onions served with rice, refried beans, guacamole and tortillas.   22.95

 

Happy Hour

Served Mon-Fri: 2pm-6:30pm

Entremeses

Appetizers

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
Empanadas it literally means battered. empanadas del dia. today's empanadas. 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. tortillas de maiz. handmade corn tortillas, filled with the freshest ingredients selected each day by our chef.   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.   9.00
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

Sopas $5

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.   6.00

Mexican Lunch Traditionals $12

(V)

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   

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.   17.00
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.   20.00
Enchiladas Playa flour tortillas are rolled and stuffed with lobster, crabmeat and shrimp, topped with melted chihuahua cheese, served with poblano and chipotle sauce   19.00
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

Tragos

Drinks

Sangria    6.00
Bottled Beer    3.50
Margarita    6.00
Draft Beer    3.50

 

Bottle Beers

Yards Brawler    
Victory Prima Pils    
Flying Fish Esb    
Tom Jefferson's Tavern Ale    
Yuengling Light    

Draft Beer

Yunkin' Pumpkin Ale    
Siembra Azul Rouge    
Pikeland Sly Fox Pilsner    
Dogfish Head 60 Minute IPA    
Yards Philly Pale Ale    
Allagash White (Witbier)    
(V) Vegetarian Dishes
Tequila's
1602 Locust St
At S 16th St
(215) 546-0181
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