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1602 Locust St, Philadelphia, PA 19103
Nutrition Facts & Calorie Information
Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.
Served IN A HEATED LAVA ROCK, THIS DISH FEATURES BEEF tenderoin, ROASTED TOMATOES, CHILI PEPPERS, MELTED CHEESE ACCOMPANIED BY HANDMADE CORN TORTILLAS. (AVAILABLE WITH CHICKEN $35.).
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
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Served in a heated lava rock, this dish features beef tenderoin, roasted tomatoes, chili peppers, melted cheese accompanied by handmade corn tortillas. (available with chicken $35.).
Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.
Sautéed onions and poblano strips, covered in Chihuahua cheese and topped with chorizo, served alongside tortillas. (Also available with green & yellow zucchini plus roasted corn as a vegetarian option)
A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.
Crispy pork belly with sweet mole sauce, purslane and pickled beans.
Native of the Yucatan region, this pork shoulder is marinated in Mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alongside toasted tortillas.
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
Handmade tortillas filled with crab and melted cheese, topped with shrimp in a creamy tomatillo sauce, pickled onions and parmesan.
Served in a heated lava rock, this dish features beef tenderloin, roasted tomatoes, chili peppers, melted cheese accompanied by handmade corn tortillas. (Available with chicken $35.)
Download the MacrosMap app to get the macros for this menu and over 25,000 other restaurant menus.
Download MacrosMap →Sautéed onions and poblano strips, covered in chihuahua cheese and topped with chorizo, served alongside tortillas.(Also available with green & yellow zucchini plus roasted corn as a vegetarian option)
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.
A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.
Served 'a la diabla' with Mexican rice, tartar sauce and tequila sauce.
Crispy pork belly with sweet mole sauce, purslane and pickled beans.
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.
A classic stew from the heart of Puebla, featuring seasoned chicken, caramelized onions and carrots in a chipotle sauce. Served with two molotes (fried tortillas stuffed with black beans). (vegan option is available)
sAUTEED ONIONS AND POBLANO STRIPS, COVERED IN CHIHUAHUA CHEESE AND TOPPED WITH CHORIZO, SERVED ALONGSIDE TORTILLAS.(Also available with green & yellow zucchini plus roasted corn as a vegetarian option)
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with mexican rice and arugula salad.
Crispy pork belly with sweet mole sauce, purslane and PICKLED BEANS.
Served "a la diabla" with mexican rice, tartar sauce AND TEQUILA SAUCE.
A classic dish offering beef tenderloin served alongside a chicken enmolada, a purslane salad, arugula in a tomatillo vinaigrette, scallions, beans and salsa ranchera.
Fresh catch prepared in a sauce of butter, garlic, tequila, arbol pepper and lime. Served with Mexican rice and arugula salad.
Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alognside toasted tortillas.
Served "a la diabla" with mexican rice, tartar sauce and tequila sauce.
Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in it’s own consommé, with cilantro and handmade corn tortillas.
Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.
Fried corn tortilla chips, served with our traditional salsa mexicana.
Created by Chef Fabian Delgado, this dish features tuna marinated with capers, mustard seeds, fried shallots and roasted morita-mayo, alongside toasted tortillas.
Native of the Yucatan region, this pork shoulder is marinated in mayan spices, served with black beans, xnipek spice and a manzano pepper puree.
Beef brisket directly derived from Guadalajara is bathed in dried chiles, served in its own consommé, with cilantro and handmade corn tortillas.
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.
Fried corn tortilla chips, served with our traditional salsa mexicana.
hoja santa-flavored mexican sweet bread served with avocado whipped cream.
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.
Grilled lettuce with our house-made Caesar dressing, inspired by our deep love for the original Tijuana recipe. Topped with Parmesan cheese and croutons. ADD a protein with choices of chicken. steak or shrimp.
Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.
A swiss chard tamale served with green salsa, and parmesan cheese.
A traditional Guadalajara custard with cinnamon crumble.
Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.
A swiss chard tamale served with green salsa, and parmesan cheese.
A traditional Guadalajara custard with cinnamon crumble.
Compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds.
Fresh guacamole made to order, served with fresh tuna, lime, salsa mexicana, herb oil, and pepper seed ashes.
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
Hoja santa-flavored Mexican sweet bread served with avocado whipped cream.
Fresh striped bass cured for 6 days, served in a cold jalapeño pepper broth, with cherry tomatoes, red onions, cilantro criollo, avocado puree and cucumber.
Silky vanilla custard with a smoky pasilla caramel topped with coffee crumble and a hint of parmesan.
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
Fresh raw shrimp in lime, with a chile de árbol aguachile, serrano pepper, salsa macha, and cucumber.
Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.
A swiss chard tamale served with green salsa, and parmesan cheese.
a traditional Guadalajara custard with cinnamon crumble
Hoja santa-flavored Mexican sweet bread served with avocado whipped cream.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
Compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds.
compote of tomatillo milpero, lime, and nopales, topped with caramelized pumpkin seeds.
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.
Baby arugula with a cotija cheese vinaigrette. ADD a protein with choices of chicken. steak or shrimp.
Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
Soup created by Chef Eduardo Sanchez inspired by the season’s freshest ingredients.
Cured nopales, fresh cheese, cilantro stems, heirloom tomatoes, jalapeño, and red onion.
Prepared fresh to order, with onion, serrano pepper, tomatillo, cilantro stems and green herb oil.
Fried corn tortilla chips, served with our traditional salsa mexicana.
Roasted poblano pepper stuffed with seasonal vegetable picadillo, served with green pipián sauce topped with a watercress salad.
Discover the nutritional content of menu items at Tequilas Casa Mexicana in Philadelphia, PA. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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