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Edith's Restaurant Menu Sample
Edith's Restaurant menu is subject to change from this menu below.
Enjoy Mexican cuisine at it's finest at Edith's restaurant. Enjoy grilled meats,seafood, chicken dishes and more.
You have the commitment of Edith to give you the taste of the cuisine of the Baja Peninsula
Salads
The Orchards of the Todos Santos oasis have traditionally supplied vegetables to the Cape region, happily, noeadays some varieties are grown that, up to a few years ago, here were completely unknown. |
Caesar
Proudly prepared at your table, for two or more diners, according to the original recipe from the Caesar's Hotel in Tijuana, probably the best known dish originating in Baja. |
Mixed
An anthology of the greens and vegetables grown organically in the region of Pescadero & Todos Santos, washed only with purified water. Ask your waiter about our family salad. |
Choice of Dressings
Extra virgin olive oil & balsamic vinegar; Ranch; Italian; Thousand islands; Blue cheese. |
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Soups
The difference between soups and outright stews is very subtle, if any, in Baja cooking, so we have limited ourselves to offering those ideally suited to start your meal. |
Aztec Soup
A traditional tortilla soup, garnished with roast dried guajillo peppers, cheese & avocado. |
Today's Soup, Bisque or Chowder
Depending on the freshest produce from the orchards of Todos Santos or the catch of the day in Punta Lobos; different every day. Your waiter will gladly inform you. |
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Special cheese turnovers
Hand- patted corn or wheat flour tortillas, cooked on the griddle and stuffed with cheese, fresh mushrooms, red bell peppers and bacon. |
Cheese turnovers
The hand- made tortillas, be they corn or flour, together with the regional cheese, make these unique. |
Zucchini bud turnovers
Available only when the zucchini flower buds are in season. |
Fish fingers
The freshness of our local fish, sealed in breaded chunks with a dipping side of tartar sauce. |
Over 1/2 lb. of shrimp
Cold, shelled and served with a dipping cocktail sauced laced with horseradish. |
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Edith's Specialties
A bit of everything at times, a lot of everything at times, but everything is always special. These are our favorite combinations |
Lover's special
A celebration menu for two; complete dinner includes Caesar salad, steamed fresh lobster with baked potato and assorted vegetables, white wine (2 glasses), and Edith's own flan custard. |
Filet Mignon
Sonora prime beef, mesquite - ember grilled and served with mashed potatoes and fresh steamed asparagus & spinach. |
Saturday roast: Prime Rib
With mashed potatoes and fresh steamed asparagus & spinach. Horseradish sauce. (Prepared exclusively for Saturday night dinners). |
New York cut & Lobster
Grilled over mesquite firewood embers, served with baked potato & assorted vegetables oriental. |
Wally's Special
Wally, a great friend of Edith's wants it all Grilled Lobster, garlic - laced butterflied shrimp, & mesquite- grilled catch- of the- day. Garnished with baked potato & our oriental- style garden vegetables. |
Filet Mignon & Lobster tail
With mashed potatoes & local seasonal garden vegetables. |
| Steamed lobster & Shrimp Scampi Served with rice and vegetables oriental |
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Peninsular delights
With over three thousand miles of coastline, sea products inevitably dominate the regional cuisine. |
Todos Santos Lobster
Seasonal only Steamed fresh lobster tail or grilled fresh whole lobster. Garnished with baked potato and stir- fried vegetables oriental. |
Shrimp Scampi
A delicious achievement based on large fresh shrimp, cooked with garlic, butter, white wine, lime and parsley. It is served with rice, asparagus, and fresh spinach. |
Baja style shrimp
A baja basic; large butterflied shrimps, grilled & smothered in a garlic sauce. Served with rice, beans, tomato, avocado and freshly hand- made flour tortillas. |
Breaded shrimp
Mac, a good friend of Edith's, knows well why these are his favorite. Garnished with french fries, tartar sauce & a special house sauce. |
Miraflores mesquite grill
The sea breeze and the desert sun, together with the mineral composition of the Miraflores soil, subtly flavor the even- burning local mesquite in our open grill for red meats and poultry. |
Filet Mignon & Lobster tail
With mashed potatoes & local seasonal garden vegetables. |
New York Cut Steak
T- Bone Steak
Prime Sonora beef.
Rib Eye |
Tampiqueña
A combination of mesquite grilled spiral- cut filet mignon, chicken enchilada in a dry red guajillo chile sauce, cheese turnover in flour tortilla, rice, beans, guacamole and ragout of onions and chiles. |
Catch of the day, grilled & with garlic sauce
With rice & an oriental style garden vegetable stir- fry. |
Fish "Veracruz"
Prepared with olive oil, garlic, tomatoes, onion, poblano peppers, olives and fine herbs. |
Fish in a spinach sauce
Pescado fresco del día, cocinado a la plancha y cubierto con espinaca fresca y queso. Acompañado de arroz.
Fresh fish, grilled and smothered in a fresh spinach & cheese concoction. Served with rice. |
Fish in a mango sauce
Grilled catch- of- the- day, with a unique sauce made with regional mangos, garnished with rice, asparagus, spinach & carrots. |
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Mexican dishes
Amongst the jewels of peninsular cuisine there is always room for creation and the presevation of tradition. |
Pancho Villa
A combination of grilled breast of chicken, cheese- stuffed batter- fried poblano pepper and a chicken enchilada smothered in a guajillo pepper sauce. Garnished with rice, beans, guacamole & fried plantains. |
Breast of farm chicken
Grilled meats and poultry come garnished with baked potato, horseradish sauce and a vegetable medley oriental. |
Chicken fajitas
Strips of chicken breast sauteed with tomatoes, poblano peppers & onions. Served with rice, beans, guacamole and choice of hand- made corn or flour tortillas. |
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| Desserts |
| Chocolate & banana cake |
| Cheesecake |
| Carrot cake |
| Edith's caramel flan custard |
| Vanilla ice cream with chocolate topping |
| Flambéed bananas with ice cream |
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Coffee
Flambé optional |
| Mexican |
| Irish |
| Spanish |
| Kioki |
| Edith's Special coffee |
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