Alegria on Sunset in Los Angeles

Homemade soups made fresh daily. Medium and large soups served with dish appropriate condiments. Large makes a hearty meal, or is great for sharing.

We use only hass avocados, add onions, tomatoes, jalapeños, herbs'n spices and serve it with our canola oil cooked crispy corn tortilla chips. Great appetizer- or swap the chips for tortillas and have guac tacos!

Cooked shrimp mixed with tomatoes, onions, jalapeños, our blend of herbs and seasonings and serve it on a bed of fresh lettuce greens with lemon wedges and a side of olive oil. Add some crispy chips and enjoy!

This has become a favorite with our regular customers. Slices of queso panela seasoned and grilled, topped with smoky chile chipotle served over a bed of greens and warm corn tortilla.

A burrito by any other name is still a burrito, but denise's creation is exceptional. Shredded chicken breast salad made with chipotle mayo is rolled in a large flour tortilla grilled on the plancha, cut "sushi style" and garnished with sesame seeds.

A generous serving of our hand cut greens, shredded cabbage and carrot slivers topped with ejotes al ajillo, queso fresco, black olives and tomato wedges. Choice of salad dressing.

A specially marinated skirt steak grilled, cut into strips, served over our own hand blended salad greens with green beans al ajillo and your choice of salad dressing. Dairy free. Order some corn tortillas.

Two crispy corn tortillas filled with your choice of seasoned chicken breast or creamy potatoes, topped with shredded jack cheese, lettuce, tomatoes and served with our savory rice and refried beans.

Another​ "best in L.A." according to travel and leisure magazine. We sauté fresh mahi mahi chunks with our own blend of seasonings add spicy salsa, tomatoes, onions and cilantro and serve it on crispy greens over warm corn tortillas.

We make our flan with fresh eggs and flavor it with whatever moves us that day.

We take an almond hershey bar, wrap it in a small flour tortilla, drop in the fryer to crisp it, dust it with powdered sugar and top it with a fresh fruit coulee and homemade vanilla whipped cream.

Sweet pan de leche, pecans and chocolate chips tossed in our whole egg custard, then baked'til golden brown. Topped with whipped cream and a sprinkle of cocoa powder.

Chose: style pinto beans black beans

Typical mexican style beverage made with seasonal fresh fruit blended with water, sugar and ice.

Seasonal fresh fruit blended with milk, sugar and ice

Piloncillo and cinnamon sticks are simmered for an hour then coffee is added to the mixture then removed from the flame before bitterness sets in. The result is sweet and strong. (Free refills)

W/ refills

W/ refills

Hot or iced

Roasted tomatillos, jalepeños and cilantro flavor this traditional salsa verde. We fill two sautéed corn tortillas with tasty chicken breast, smother them with salsa, top them with queso fresco and creme fraiche, and serve them with rice and black beans.

Savory​ arroz costeño, cumin black beans, and assortment of select grilled vegetables. Served with a side of our tomato salsa ranchera and warm corn tortillas.

We brought this dish from mexico city. Layers of sautéed vegetables, corn tortillas, assorted cheeses, creme fraiche, roasted chiles and homemade seasoned tomato sauce make up this unusual dish. Each time we make it, we modify it a tad - little of this, little of that - whatever inspires us to make it tasty! Served with mixed greens and fresh fruit garnish.

This dish is sometimes called "tamale pie". We make ours with layers of sautéed corn tortillas, our special tomatillo sauce, seasoned chicken breast, creamy jack cheese, roasted pumpkin seeds, rajas of chile poblano, creme fraiche, and sliced zucchini, and bake until hot and creamy. Served with mixed greens and fresh fruit garnish.

Roasted chile poblanos are filled with savory veggies and queso fresco, served on soft corn tortillas topped with salsa veracruzana and served with our house rice.

Three soft corn tortillas filled with mexican cheese and smothered in our traditional mole, served with black beans and peppery watercress salad. Garnished with fresh orange slices and toasted sesame seeds.

Tender pieces of chicken breast served on a bed of savory rice, topped with "mulli" (the nahuatl word for mole) - a rich and spicy sauce concocted by spanish nuns with indigenous ingredients from mexico and spain in the 1600's. We add frijoles de la olla and warm tortillas. You'll need an extra napkin for this finger lickin' dish.

Tender pieces of chicken breast in a spicy creamy peanut salsa served over rice with a dollop of crème fraiche and salad garnish.

Pork​ roast dry rubbed with special herbs and seasonings, then slowly oven roasted. Sliced and served with our house mashed potatoes and fresh papaya slices with salad garnish. Don't forget the tortillas!

A specially marinated steak grilled with rajas de chile poblano and caramelized onions, served with tortitas de papa. Spinach citrus garnish.

A chef opened the famous tampico club in mexico city, and this was his signature dish. We honor his recipe with a grilled steak topped with griddle fired queso panela and strips of roasted chile poblano. Served with two cheese-filled salsa verde enchiladas and our homemade rice.

We follow this very specific recipe from michoacan to produce our wonderful and succulent pork carnitas. Served with condiments, rice, creamy refried beans and warm corn tortillas. Buen provecho!

A 8oz boneless trout filet perfectly seasoned, pan grilled and served with chipotle sweet potato mash. Chilled watercress and radish salad. Olive oil and fresh lemon wedges perfect the salad!

We take canadian snow crab and add large tiger shrimp along with roasted poblano salsa verde and ejotes to create a light stew. Served over rice with fresh papaya slices and warm corn tortillas.

We​ use only canadian snow crab, herbs and seasonings in this special preparation to produce three delightfully light crab cakes. Topped with our creamy tomatillo salsa, served with rice and a nopalito salad topped with queso fresco. This dish does take a little longer to prepare, but is well worth the wait!

Two soft corn tortillas filled with seasoned sautéed fish, smothered in our roasted tomato salsa veracruzana and served with rice and chilled ejotes al ajillo (green beans cooked in olive oil and fresh garlic. )

Jumbo black tiger shrimp grilled in olive oil and butter with red onions and green beans then served on layers of fresh spinach leaves and chipotle sweet potato mash. Very tasty.

This burrito requires a knife and fork! A large, marinated grilled skirt steak, ejotes al ajillo, and creamy jack cheese, all folded up in a toasty warm tortilla.

We remember laura and vinzula every day; they helped create this burrito! A large flour tortilla filled with black beans, savory rice, tomatoes, onions, jack cheese, lettuce, spicy salsa, creme fraiche and cilantro.

Alexis requested the veggie burrito with chicken in it so we named it after her.

Jason asked for the veggie burrito with carne asada in it so we named it after him.

Edgar wanted the veggie burrito with carnitas, so...

A large flour tortilla filled with our savory chicken breast pieces, creamy jack cheese and house rice, rolled and topped with salsa ranchera, fruit garnish.

The "crispy burrito" is believed to have originated in southern arizona. Ours are filled with creamy monterrey jack cheese, arroz costeño and served over a bed of greens, topped with salsas ranchera and verde and your choice of canadian snow crab salad, wild and smoked salmon salad, or tender pieces of seasoned chicken breast.

Hass avocados, tomatoes, onions, jalapeños, herbs'n seasonings make up our famous guacamole. Served with homemade chips.

Cooked shrimp with tomatoes, onions, jalapeños, herbs and seasonings make this dish perfect for noshing with our corn tortillas chips.

Three crispy corn tortillas filled with creamy seasoned potatoes, topped with salsa roja, salsa verde, mole, queso fresco, crème fraiche and garnished with guacamole.

Homemade soups made fresh daily. Medium and large soups served with dish appropriate condiments.

We use two regular sized corn tortillas per taco, 2 tacos per order, fill them with your choice of seasoned twice cooked chicken breast pieces or our succulent pork carnitas or marinated chopped carne asada. Then we add garnishes of appropriate condiments and serve them with love.

Voted "the best in los angeles by the L.A. weekly. Three rolled crispy corn tortillas filled with our creamy seasoned potatoes, topped with salsa ranchera, salsa roja, salsa verde, queso fresco, crema and guacamole.

Two crispy corn tortillas filled with your choice of seasoned chicken breast or creamy potatoes, topped with shredded jack cheese, lettuce, tomatoes and served with our savory rice and refried beans.

Another "best in L.A." according to travel and leisure magazine. We sauté fresh mahi mahi chunks with our own blend of seasonings add spicy salsa, tomatoes, onions and cilantro and serve it on crispy greens over warm corn tortillas.

Another​ favorite, these two tacos are filled with pan grilled shrimp, red peppers, onions and squash and garnished with sliced avocado and grilled jalapeños. Served with black beans.

We make our flan with fresh eggs and flavor it with whatever moves us that day.

We take an almond hershey bar, wrap it in a small flour tortilla, drop in the fryer to crisp it, dust it with powdered sugar and top it with a fresh fruit coulee and homemade vanilla whipped cream.

Sweet pan de leche, pecans and chocolate chips tossed in our whole egg custard, then baked'til golden brown. Topped with whipped cream and a sprinkle of cocoa powder.

Typical mexican style beverage made with seasonal fresh fruit blended with water, sugar and ice.

Seasonal fresh fruit blended with milk, sugar and ice

Piloncillo and cinnamon sticks are simmered for an hour then coffee is added to the mixture then removed from the flame before bitterness sets in. The result is sweet and strong. (Free refills)

W/ refills

W/ refills

Hot or iced (free refills)

We remember laura and vinzula every day; they helped create this burrito! A large flour tortilla filled with black beans, savory rice, tomatoes, onions, jack cheese, lettuce, spicy salsa, creme fraiche and cilantro.

Alexis requested the veggie burrito with chicken in it so we named it after her.

Jason​ asked for the veggie burrito with carne asada in it so we named it after him.

Edgar wanted the veggie burrito with carnitas, so...

A large flour tortilla filled with our savory chicken breast pieces, creamy jack cheese and house rice, rolled and topped with salsa ranchera, fruit garnish.

Marinated skirt steak chopped and perfectly grilled in a large flour tortilla with rice and refried beans and cilantro. Served with guacamole garnish.

The mexican state of sonora is "the land of wheat fields and cattle ranches," but this recipe's small flour tortillas are filled with our succulent pork carnitas, topped with salsa roja, and served with rice and beans. Fresh fruit garnish.

The "crispy burrito" is believed to have originated in southern arizona. Ours are filled with creamy monterrey jack cheese, arroz costeño and served over a bed of greens, topped with salsas ranchera and verde and your choice of canadian snow crab salad, wild and smoked salmon salad, or tender pieces of seasoned chicken breast.

We brought this recipe from mexico city and adapted it "border style" with a large flour tortilla filled with succulent carnitas that are grilled with spicy jalapeño, julienne onions and tomatoes and creamy jack cheese and crisped on the plancha. Fresh fruit garnish.

My​ favorite quesadilla, a large flour tortilla filled with creamy jack cheese, fresh spinach leaves, and our tasty seasoned grilled chicken. A dollop of crème fraiche and fresh fruit.

Our version of a BLT – a large flour tortilla filled with jack cheese, crispy bacon and fresh tomato, grilled ‘til it’s golden and toasty. Lettuce on the side of course with fresh fruit.

We take care to make sure there two thick “corn masa cakes” are nice and tender, then we layer them with cumin black beans, salsa verde and salsa ranchera, and your choice of tender pork carnitas or seasoned chicken breast pieces. Fresh greens and guacamole. Mix or match!

Two corn masa cakes layered with cumin black beans, prickly pear cactus salad, salsa verde and salsa ranchera, fresh greens, and guacamole.

Two rolled corn tortillas filled with tender chicken breast, topped with salsa verde, queso fresco and crema, served over house rice with a salad. Very popular dish.

Served new mexico style, we stack three soft corn tortillas with creamy jack cheese and our own salsa roja, top them with some fresh greens, a dollop of creme fraiche and served with house rice and refried beans.

We​ make our mole in the traditional manner with a minimum of thirty-five ingredients, drench two corn tortillas and fill with pieces of chicken breast. We serve them with rice and cumin black beans. Fruit garnish. Great meal!

We kicked up the sauce for this dish with new seasonings and herbs. We added more capers, red onions and green olives, smother chicken breast pieces in it and layer it over fresh spinach leaves and house rice. Order corn tortillas!

We honor this recipe from the state of michoacan, great tender, succulent carnitas are served with assorted condiments, refried beans and warm tortillas. Ask for the house hot sauce!

A specially marinated skirt steak perfectly grilled with a whole jalapeno chile, served with twice cooked red potatoes and a simple salad. Flour or corn tortillas. Buen provecho.

Your choice, tasty crispy carnitas or a tender carne asada steak perfectly grilled, two jumbo eggs cooked to order, twice cooked red potatoes, fresh fruit and hot tortillas'n butter.

Grandpa was from new mexico where enchiladas are served open faced and topped with a fried egg. We continue this wonderful tradition with a stack of three soft corn tortillas layered with creamy jack cheese and my recipe of a hearty chile colorado sauce. We top the stack with two sunnyside up eggs and add a small side of refried beans. Fruit garnish.

My uncles worked in the mines in new mexico and arizona. We adapted this recipe from a diner in the mining town of bisbee, arizona. Mexican beef chorizo and habanero chicken sausage, scrambled with onions, red potatoes, tomatoes, cilantro, spicy salsa and jumbo eggs. Garnished with queso fresco, creme fraiche and fresh fruit. Don't forget the tortillas!

We make this traditional breakfast dish with golden crispy tortilla chips, our spicy and smoky salsa, creamy jack cheese, top them with fresh cilantro, queso and crema. Two eggs cooked to order and a fresh fruit garnish. So hearty, that many customers order them for lunch.

Our ever popular breakfast dish of two soft corn tortillas layered with yummy refried (no lard) beans, two eggs cooked sunnyside up, fresh tomato-jalapeño salsa, topped with queso fresco, creme fraiche, and cilantro. Buen provecho!

A favorite combination of smoked salmon, two poached eggs on whole wheat bread rounds, barely cooked fresh broccoli, fresh sliced tomatoes and a side of creme fraiche. Fruit garnish.

This dish from oaxaca has two scrambled eggs smothered in our roasted tomatillo-jalapeno salsa, a tender corn masa sope topped with tasty cumin black beans'n a bit of queso fresco, fresh fruit garnish.

Spicy mexican beef chorizo scrambled with two jumbo eggs, served with warm corn tortillas and refried beans. Fruit garnish.

Grilled​ chopped onions and tomatoes scrambled with two eggs, wrapped in a large flour tortilla with creamy jack cheese, refried beans, rolled and topped with fresh tomato-jalapeño salsa.