Cantina Menu

Cantina Menu

Read our Cantina Menu!

Restaurant Photos

Restaurant Photos

With the capacity of 300 seats, we are one of the largest Mexican restaurants in Washington...

Dinner Specials

Dinner Specials

Daily Dinner Specials PDF file SUNDAY – Beef Fajitas $17 A sizzling platter of marinated strips of steak, tomatoes, onions and green peppers, sautéed and served with guacamole, sour cream and our special sauce. MONDAY – Carne Asada $18 Well-marbled skirt steak butter flied and flamed broiled to your liking. Served with guacamole and pico de gallo. TUESDAY – Carnitas de Pollo $16 Strips of chicken breast stir-fried with green peppers, onions and spices. WEDNESDAY – Carnitas de Res $16 Lean strips of top sirloin sautéed with tomatoes, onions, green peppers and spices. THURSDAY – Mole $16 Chicken strips served in tasty sweet and spicy Mexican sauce. FRIDAY – Chile Verde $14 Pork stew cooked in a green tomatillo sauce. SATURDAY – Chile Colorado $14 Pork stew cooked in a red tomato sauce with mild red peppers....

Lunch Specials

Lunch Specials

Lunch Specials (Click Here for PDF) 10:00am – 3:00pm Monday to Friday Lunch specials served with Spanish rice or steamed rice, refried beans, charros, whole or black beans and your choice of chicken, pork, ground beef, cheese, beans. Shredded beef $.50 extra.   1. Two tacos $7.25 2. Taco and Bean Tostada $7.25 3. Taco and Enchilada $7.25 4. Two Enchiladas $7.25 5. Enchilada and Bean Tostada $7.25 6. Enchilada and Tamale $7.25 7. Enchilada and Chile Relleno $7.25 8. Chalupa $7.25 9. Smothered Burrito $7.25 10. Chimichanga $8.25 .. “5oz Meat” Carne Asada  $13 Carnitas de Res  $11.95 Arroz con Pollo  $11.95 Chicken or Beef Fajitas  $11.95 Chicken or Beef Fajita Burrito  $11.95 Carnitas de Pollo  $11.95 Pollo en Mole...

History

History

History Alex Hernandez moved from Chihuahua, Mexico in 1984 with his three brothers where they started working in the roofing and concreting industries in Dallas, Ft. Worth. Alex moved to Seattle in 1985 and started to work at various Mexican restaurants. Starting at Azteca and then in 1986 he was a chef with the restaurant Mazatlan while working part time at the Sharis restaurant in Kirkland. He also worked at Las Margaritas in Woodinville before moving to Arlington where he was a waiter at the La Hacienda restaurant. In July of 1993 Alex opened his first restaurant in Port Angeles with seating for 60 people. He opened Chihuahua in Ferndale in September 1994 with a seating capacity for 75 people. Now he has enlarged Chihuahua to seat about 300 guests, with a bar, an outdoor patio, two dining rooms, and a parking lot with a capacity for 80...