All entrees include our signature green rice and black beans served family style — don’t be afraid to ask your server for more. Our homemade corn tortillas are made from fresh nixtamal ground exclusively for Zócalo. Made without the use of any preservatives. And if corn isn’t your style, we also hand make our flour tortillas to order.
Ryan Rose, Executive Chef
Para Empezar
GUACAMOLE Fresh avocado, tomato, jalapeño, cilantro, lime and queso fresco. 7.99
QUESO FUNDIDO Sautéed house chorizo, steak or chicken, onions, mushrooms and queso–baked casserole- style. 9.99 Shrimp: 10.99
NACHOS Chipotle chicken, carnitas or asada with guacamole, sour cream, tomato, green onion and pinto beans sautéed in house chorizo and mixed with queso. 8.99
Tapas Mexicanas de Masa
All items come from our handcrafted masa – served a la carte. Each item is $5
EMPANADA Two- braised brisket in pasilla chile & 2 types of cheese, crema, salsa, cotija.
tostada Emigh Farms lamb braised in adobo, black beans, crema, salsa, cotija.
flautas Two – roasted pork filling, crema, salsa, cotija.
QUESADILLAs Two – fresh masa, cheese, braised chicken and epazote, salsa, cotija.
Ceviches, Ensaladas & Sopas
CEVICHE DE GUAYMAS Fish or shrimp, lime and pico de gallo with avocado. 9.99
CEVICHE DE SALMON Fresh salmon, orange & habanero marinade, mango pico de gallo, tostada 8.99
Add chicken $4/Steak $5/ Shrimp or Salmon $6
TEJANO Spring mix in a chipotle-honey vinaigrette, campari tomatoes, beans, queso fresco and crispy tortilla strips. 8.99
VERACRUZANO Spring mix, oven dried tomatoes, olives, caper vinaigrette, queso fresco, pickled bell peppers, sunflower seeds. 8.99
FRESA Strawberries, spring mix, goat cheese, candied almonds, mango dressing & pickled red onion 8.99
POZOLE ROJO Mexican classic–Pork simmered in a red chile broth with hominy. Served with cilantro, onion, cabbage, radish and roasted chiles. 13.99 / cup 3.95
SOPA DE TORTILLA Flavorful broth, seasonal vegetables, avocado & crispy tortilla strips. 12.99 / cup 3.95
Enchiladas
Our enchiladas come three up, filled with cheese & chicken braised in pasilla chile.
All can be filled with seasonal vegetables upon request.
En mole Hints of chile, dried fruits, toasted nuts and chocolate-26 ingredients in all. Our recipe was taught to us at the Convento de Santa Clara in Puebla, Mexico, the birthplace of mole poblano.14.99
salsa roja A blend of California and japonés chile with roasted tomato and a touch of cumin. Topped with sour cream and cotija cheese. 14.99
guanajuato Poblano and jalapeño chiles blended with tomatillos and cilantro. Topped with sour cream and cotija cheese 14.99
De La Casa
tacos de cazuela Steak or chicken sautéed with house chorizo, onions, mushrooms and queso baked and served casserole-style with tortillas. Vegetarian option available. 14.99 Shrimp add $3
tamal de camarón Sweet tamal, sautéed tiger shrimp with spinach & roasted garlic-cream sauce. 16.99
Tres Tacos Choice of roasted chicken, grilled hanger steak or carnitas. Served with salsa , our repollo, frijoles blancos and house pickled jalapeños. 14.99
arrachera los altos Grilled skirt steak with our portabella mushroom, grilled knob onion and a jalapeño toreado. 20.99
Carnitas Tender, lean pork served with pickled red onion and tomatillo salsa. 16.99
Platos Favoritos
El Burrito Flour tortilla filled with your choice of carnitas, vegetables or braised chicken. Includes whole beans, rice, salsa, cheese, guacamole, and sour cream. 14.99 Grilled arrachera add $1
Chile Relleno Battered poblano chile stuffed with cheese, red chile pork and a pico de gallo salad sitting atop a black bean puree and spicy tomato sauce. 14.99
Cochinita pibil Smoked shoulder of pork in an achiote rub, achiote glaze, habanero salsa and
pickled red onion. 16.99
salmón con Mango Grilled salmon, mango glaze, mango pico de gallo, black beans & spinach salad . 18.99
Tacos Del Mar Beer battered fish tacos with chipotle aioli, pico de gallo and our repollo. Served on three housemade miniature flour tortillas. 14.99
Chef’s Table
Taken from our culinary tours of Mexico
Tuesday BISTEC, Guadalajara 8 oz grilled hanger steak, creamy beans with poblanos, asparagus salad. 18.99
Wednesday PESCADO AL MOJO DE AJO, Guerrero fillet of fish, garlic and serrano chile sauce, spinach cooked in white beans, simple arugula salad. 14.99
Thursday POLLO, Oaxaca Roasted chicken with a chipotle-cumin dry rub, slow cooked tomato and asparagus salad, jalapeño yogurt. 18.99
Friday BARBACOA DE BORREGO, Hidalgo Emigh Farms leg of lamb and loin marinated in red chilies and roasted in banana leaves. Served with braised kale, jalapeño yogurt and frijol guero. 22.99
Saturday COCHITO, Chiapas Roasted suckling pig, marinated in herbs, green chilies and garlic, tomatillo salsa with avocado, Davey’s pinto beans. 18.99
Was wondering if you make a chile relleno?
I like this menu
Hello everyone!!.. your food is the greatest!!. usually I am
not crazy about mexican food but your food is the greatest…this is my first time in your rest. and my friend recommended your place and I agree with her it was so
good I have a great time. it was my birthday last friday and
also recommended to all co-workers to try your place, of course we will be back soon. goog service.. good food.. etc.
Excellent!!! excellent!!
THanks very
Carmen Armstrong
We are planning to have dinner there for my daughters birthday can we bring our own Birthday cake?
Yes, you can of course bring your own cake! Thank you!
Can you accomadate a diner that needs a Gluten Free Diet?
Thank you for your inquiry- yes, we can! Thank you.
Do you offer outdoor dining? Would like to come Thurs Night about 6:45Pm and dinner for 7
Yes, we offer lovely outdoor dining area. See you soon!
do you have anything to do with the restaurant in Petaluma. It has the same name as yours.
Thank you
Up to how many people can you guys seat?
Do you have enchadas or michiladas
I saw that there’s a Zocalo in Roseville Fountains opening soon! When and where is your team holding openings for employment?
can i order food to go?
Pescado a la veracruzana, es increíble, uno de las mejores formas de preparar un pescado.
Love the restaurant! I’ve been twice, and was captivated by the unique green rice, prepared with a cilantro pesto. I had the cochinita pibil during my recent visit. It was very good, but a bit too sweet. Zocalo prides itself on creative interpretations of traditional dishes, and smoking the pork, rather than roasting, was very good. Next time I’ll try the tamal de camarón.
I’m very fond of Chamucos Tequila, but didn’t see it on the shelf. I did order the top shelf Margarita, and it was very good.