El Portal Restaurant Menu
When you step into El Portal Restaurant Menu, you're in for a delightful culinary experience that captures the essence of rich flavors and vibrant ingredients. Located at 695 E Green St, Pasadena, CA, this restaurant offers a menu that celebrates authentic tastes and locally sourced ingredients. From mouth-watering appetizers to satisfying main dishes, each item is carefully crafted to bring out the best of every ingredient. Whether you're in the mood for something savory or craving a sweet treat, you'll find plenty of options that cater to a variety of tastes. The menu combines traditional recipes with a modern twist, making it a perfect spot for any occasion. The warm ambiance of the restaurant sets the stage for a relaxing dining experience, where every bite promises to leave you coming back for more.
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Drink Specials
Watermelon Margarita
Campo Bravo tequila, fresh crushed watermelon, agave nectar, and sweet and sour. Shaken and served on the rocks with a Tajin rim.
Tamarindo Margarita
Dulce Vida silver tequila, tamarindo syrup, triple sec, and sweet and sour. Served on the rocks with a Tajin rim.
Mucho Macho Margarita
Los Altos silver tequila, muddled jalapenos, triple sec, and sweet and sour served on the rocks with a Tajin rim.
Diablito De Pina
Campo Bravo silver tequila, pineapple simple syrup, and Jarritos de pina. Served in a jarrito (terra cotta pot) with a chile rim and charred pineapple.
Blood Orange Margarita
Avion silver tequila, blood orange mix, and a splash of sweet and sour. Served with a Tajin rim.
Mexican Candy
Smirnoff Tamarindo Spicy Vodka, lime juice, watermelon pucker, and pineapple juice. Served on the rocks with a Tajin rim and a spicy watermelon paleta (lollipop).
Pomegranate Margarita
818 silver tequila, La Pinta Pomegranate tequila, and Squirt. Served on the rocks with a chamoy and Tajin rim.
Weekly Specials
BBQ Shrimp Burrito
Vegetables, beans, and rice in a large flour tortilla topped with shrimp and BBQ sauce.
Bistec de Cazuela
Thin slices of tender beef, potatoes, bell peppers, and tomatoes all simmered in Yucatan spices. Served with black beans, rice, and tortillas.
Bistecitos de Asada
Thin filets of tender steak, grilled to your preference and served with julienne of nopales (cactus), Mexican potatoes, and a cup of black bean soup. With tortillas.
Braised Short Ribs
Boneless short rib marinated in red wine, garlic, and herbs then braised and finished in the oven. Served with Bordelaise sauce on a bed of creamy polenta and fresh vegetables.
Breast of Chicken Monica
Ricotta, spinach, and mushrooms, all folded into a tender and flavorful breast of chicken, then baked. Served cut into medallions witha chipotle sauce, Mexican potatoes, and vegetables.
Chalupa del Caribe
A casserole of sauteed pork loin, tender steak, chorizo, queso fundido, and grilled cactus simmered in a molcajete. sauce. Served with rice, beans, and tortillas.
Chicken & Shrimp Al Mojo De Ajo
Sauteed chicken breast topped with jumbo shrimp al mojo de ajo (Scampi). Served over queso fresco mashed potatoes and fresh vegetables.
Chicken Borracho
Tender half chicken marinated in beer then roasted. Finished with a rosemary and thyme reduction and a touch of garlic. Served with new potatoes mashed and fresh vegetables.
Chicken Cobb Salad
A delicious salad of mixed greens topped with julienned grilled chicken, diced tomatoes, bacon, hard-boiled egg, and blue cheese. Served with blue cheese dressing.
Chicken En Mole
Seared marinated chicken breast topped with our famous mole sauce. Served with a spinach enchilada verde, rice, and vegetables.
Chile en Nogada
Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, and fried plantain. Served over a walnut sauce and topped with pomegranate seeds, rice, and fresh vegetables.
Clam Chowder
Classic creamy broth loaded with clams and seasoned with savory bacon. Perfect for rainy days!
Coa Summer Sangria
Coa tequila, sauvignon blanc, simple syrup, lemon juice, orange juice, pineapple, and mango sections. Served on the rocks with a sprig of rosemary.
Costillitas en Salsa Verde
Pork baby back ribs cooked in our salsa verde and finished in the oven. Served with frijoles de la olla and Mexican rice.
Enchiladas Mineras de Guanajuato
Two corn tortillas dipped in chile guajillo sauce then folded with a filling of chicken, finely diced vegetables, and queso fresco. Topped with avocado slices and creme fraiche. Served with rice and black beans.
Enchiladas Sirenitas
Two enchiladas filled with lobster, shrimp, crab meat, and spinach, rolled and covered with tomatillo sauce. Topped with avocado and sour cream. Served with rice and salad.
Filet of Sole Amandine
Pan sauteed filet of sole with toasted sliced almonds and burnt butter sauce. Served with skin on mashed potatoes and fresh vegetables.
Filet of Barramundi Emperador
Pan sauteed filet of barramundi with guajillo chili sauce and nopales. Served with saffron rice and fresh vegetables.
Filet of Sole Mi Puerto
Crab meat, baby shrimp, and finely diced vegetables rolled into thin slices of sole and finished in the oven. Served with a lobster sauce, sweet potato, and fresh vegetables.
Filet of Sole Tropical
Filet of sole marinated in citrus juices and olive oil then sauteed and topped with a mango salsa. Served with fresh vegetables and Mexican rice.
Frida's Chile Relleno
Fresh pasilla chile filled with ground beef, finely diced raisins, gorgonzola cheese, and fried plantain. Served over a walnut sauce and topped with pomegranate seeds, rice, and fresh vegetables.
Golden Salmon
Filet of salmon marinated in olive oil, basil, and lime then lightly sauteed. Served over angel hair pasta with a chipotle and corn relish.
Grilled Flank Steak Salad
Tender flank steak passed in a marinade of ginger and herbs then grilled. Served on romaine salad with a relish of green onions, cilantro, and mild chili lime dressing.
Jack Daniel's BBQ Ribs
Pork baby back ribs in our special dry rub then basted with Jack Daniel's BBQ sauce and finished in the oven. Served with corn on the cob and mashed potatoes.
Lomitos de Valladolid
Finely cubed pork, slowly cooked with crushed fresh tomatoes and a touch of garlic. Served with parmesan risotto, rice, and avocado slices. With tortillas.
Mi Rancho Grilled Skirt Steak
Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with mashed whole potatoes, grilled vegetables, and chimichurri sauce.
Milanesa de Pollo
Breast of chicken cut in medallions, lightly coated in herbed bread crumbs, and sauteed. Served with angel hair pasta, chipotle sauce, and vegetables.
Milanesa De Pork Loin
Medallions of tender loin of pork lightly coated with herbed bread crumbs and pan sauteed. Served with angel hair pasta and tomato confit sauce.
New York Steak
Pan seared 12oz N.Y. steak with a delicious brandy and green peppercorn sauce. Served with roasted garlic mashed potatoes and fresh vegetables.
New York Steak Sabroso
Pan seared 12 oz New York steak topped with a mushroom sauce. Served with Mexican red potatoes and vegetables.
Orange Tequila Chicken
Half a chicken marinated in orange juice, thyme, and Patron tequila. Served with fresh vegetables and skin on mashed potatoes.
Shrimp Gazpacho
Chilled tomato soup garnished with shrimp, avocado, and a splash of tequila
Pan Seared Filet of Sole
Crab meat, baby shrimp, and finely diced vegetables rolled into thin slices of sole and finished in the oven. Served with a lobster sauce, parmesan risotto, and fresh vegetables.
Pollo Picado en Mole
Tender breast of chicken pan sauteed with onions and red and yellow bell peppers, all topped with our delicious mole sauce. Rice and beans on the side.
Pork Chop Al Pastor
10 oz pork chop basted in an adobado of dry chiles, garlic, and mild spices, then grilled. Served with pineapple chutney, frijoles charros, vegetables, & tortillas.
Pork Loin Fiesta
Roasted pork loin filled with dried fruit and crushed walnuts. Cut in medallions and served with demi-glace fruit sauce, queso fresco mashed potatoes, and vegetables
Pumpkin Soup
Chef Caesar's famous pumpkin soup is back for the Fall!
Quesadilla De la Casa
A large flour tortilla filled with spinach, mushrooms, roasted red bell peppers, and grilled chicken. Served with guacamole, sour cream, and black beans.
Quesadilla Rebozo
Large flour tortilla filled with spicy chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and jack cheese. Served with mango salsa, guacamole, and sour cream.
Quesadilla Rebozo de Yucatan
Large flour tortilla filled with spicy grilled chicken, spinach, and fire roasted red bell peppers. Finished with melted cheddar and Monterey jack cheese. Served with queso fresco and a mango chutney. With guacamole and black beans.
Quinoa Shrimp Salad
Mixed greens with quinoa, watermelon, strawberry,radishes, and green onion. Served with poached shrimpand a tropical dressing.
Relleno de Dos
Two fresh Anaheim chiles, one filled with ground beef and the second filled with ricotta, spinach, and wild mushrooms, both topped with spicy fresh tomato and garlic sauce. Served with rice and beans.
Relleno De Thanksgiving
Pasilla chile filled with ground turkey, finely cut apples, and fresh vegetables. Covered with the traditional gravy. Served with our famous chorizo stuffing, sweet potatoes, and cranberry sauce.
Rib Eye Steak
Pan-seared rib eye steak topped with a chipotle and wild mushroom sauce, served with roasted rosemary potatoes and fresh vegetables.
Roasted Chicken Verano
Tender roasted half chicken topped with a lavender and rice vinegar sauce. Served with Mexican rice and seasonal fresh vegetables.
Salmon Al Mojo De Ajo
Fresh filet of salmon basted in garlic sauce, scampi style, then sauteed. Served with roasted tomato risotto and fresh vegetables.
Salmon del Manager
Fresh filet of salmon lightly marinated with pasilla chile, then grilled. Topped with mango relish. Served with a side of white beans with cilantro and fresh vegetables.
Salmon Santa Barbara
Filet of salmon seared and finished in the oven, then covered with a tamarind BBQ and pineapple chutney. Served with angel hair pasta and vegetables.
Salmon Veracruz
Fresh filet of salmon topped with a Veracruz sauce of fresh tomatoes, olives, capers, and onions. Served with queso fresco mashed potatoes and vegetables.
Seafood Chile Relleno
Poblano chile filled with white fish, bay shrimp, crab meat, and cheese, topped with ranchera sauce. Served with mushroom risotto and fresh vegetables.
Seafood Enchilada Suiza
Bay shrimp, crab meat, and scallops sauteed in diced tomatoes, onions, and white wine then wrapped in two corn tortillas. Finished with a topping of tomatillo cream sauce. Served with rice and salad.
Shrimp and Scallop Pasta
Shrimp and scallops marinated in herbs and then sauteed. Served over angel hair pasta with a lobster cream sauce.
Shrimp Stuffed Chile Relleno
Sauteed baby shrimp, vegetables, and cotija cheese all filled in a roasted pasilla chile. Complemented with a brochette of grilled shrimp. Served with black beans, rice, and pipian (pumpkin seed) sauce.
Skirt Steak Salad
Tender marinated grilled skirt steak on a bed of romaine lettuce, fresh cilantro, julienned tomatoes, and radishes, served with a sweet chile ginger dressing.
Sole en Papillote
Filet of sole with sweet onions, tomatoes, olives, and capers. All wrapped in baker's paper and finished in the oven. Served with mashed sweet potatoes and vegetables.
Spicy Pork Loin
Pork loin filet with gorgonzola cheese and habanero cognac sauce. Served with roasted garlic potatoes and vegetables.
Spicy Seafood Quesadilla
Large flour tortilla filled with lobster, shrimp, crab meat, spinach, and cheese folded and served with black beans, guacamole, pico de gallo, and sour cream.
Steak El Toro
Pan seared New York steak topped with sauteed onions and green peppercorn-brandy and mushroom sauce. Served with a polenta of fresh corn, red bell pepper, and a touch of chipotle. With grilled seasonal vegetables.
Tacos El Sombrero
Carne Asada, Al Pastor and Grilled Chicken wrapped in corn tortillas. Topped with nopales (cactus) and avocado; served with a side of frijoles de la olla and rice.
Tacos Fritos de Alicia
Two crispy taco shells filled with ground beef and mashed potatoes with scallions, then topped with shredded lettuce, tomatoes and chipotle sauce. Served with rice and black beans.
Tortilla Crusted Catfish
Fresh filet of catfish crusted with crispy crushed tortilla, chipotle, and lime, then topped with tequila sauce. Served with Mexican rice and seasonal vegetables.
Viva Salmon
Fresh filet of salmon pan-seared, served with mushroomrisotto and seasonal fresh vegetables. Topped with a lobster brandy sauce.
Paella El Portal
Large shrimp, scallops, chicken, and andouille sausage, all finished in saffron rice with finely diced vegetables. Served with sliced toasted cheese baguette.
Hearty Chicken & Vegetable Soup
Shredded chicken, vegetables, , cous cous and a touch of saffron in a chicken broth
Steak Mi Rancho
Generous cut of tender skirt steak coated in fresh herbs and whole grain chardonnay mustard then grilled. Served with queso fresco mashed potatoes, grilled vegetables, and chimichurri sauce.
Lomo Saltado
Thin slices of steak sauteed with red onion, tomato, potatoes, soy sauce, & red wine vinegar. Served on top of white rice and jalapeno aioli.
Chicken and Beef Alambrado
Chicken, beef, and vegetable kabob served over saffron rice with chimichurri. Served with frijoles charros.
Seafood Chalupa
A casserole of sauteed shrimp, scallops, whitefish, queso fundido, and grilled cactus simmered in a molcajete sauce and served with rice, beans, and tortillas.
Crusted Salmon Macadamia
Deliciously prepared with a crust of crushed roasted macadamia nuts, then finished in the oven with alobster cognac sauce. Served with Mexican potatoes and vegetables.
Blackened Chicken Cobb Salad
A delicious salad of mixed greens topped with julienned blackened chicken, diced tomatoes, bacon, hard-boiled egg, and blue cheese. Served with a blue cheese dressing.
Parrillada El Portal
Tender flank steak marinated with tropical fruit juices, then grilled. Large shrimp, smoked sausage, and a touch of chorizo. Served with a side of rice and beans.
Escabeche de Pollo Yucatan
Quarter chicken pan roasted with whole chiles, sliced onion, and herbs from Yucatan. Served with frijoles de la olla and rice.
Filet of Sole Romesco
Filet of sole marinated in citrus juice, then pan sauteed and topped with romesco sauce. Served with queso fresco mashed potatoes and fresh vegetables.
Enchiladas de Lomitos de Valladolid
Finely-cubed pork slowly cooked in crushed fresh tomatoes, then rolled into two flour tortillas. Topped with green tomatillo sauce, melted cheese, and sour cream. Served with rice and beans.
Quesabirria
Birria style stewed beef folded into a corn tortilla with melted Oaxacan cheese, then grilled. Served with rice and beans.
Dill & Caper Crusted Salmon
Pan seared salmon crusted with fresh dill and capers. Served with a lemon beurre blanc sauce, roasted potatoes and fresh vegetables.
Pasta y Camarones
Large shrimp marinated with olive oil and herbs then sauteed. Served over angel hair pasta with a tomato coulis sauce.
Pork Chop Adobado
One 10 oz pork chop basted in an adobado of dry chiles, garlic, and mild spices, then grilled. Served withfrijoles charros, rice, & tortillas.
Salmon Enchiladas Suizas
Two enchiladas filled with salmon and sauteed spinach then rolled and covered with Suiza sauce. Topped with avocado and sour cream. Served with rice and fresh vegetables.
Fish A la Diabla
Whole rock fish marinated in citrus juices, then lightly floured and fried. Served with diabla sauce, white rice, and salad.
Chicken Gumbo Soup
Sauteed vegetables, andouille sausage, okra, and shredded chicken.
Seafood Enchiladas Sirenitas
Bay shrimp, crab meat, and salmon sauteed with diced tomatoes, onions, spinach, and rolled and covered with tomatillo sauce. Topped with avocado and sour cream. Served with rice and salad.
Shrimp and Scallop Bravo
Sauteed large shrimp, scallops, bell pepper, onion,and bok choy in a spciy sauce. Served over fried rice.
Angel Hair Pasta con Camarones
Large shrimp lightly sauteed in a creamy garlic sauce and served on a nest of angel hair pasta. Finished with fresh tomatoes and sweet basil and topped with goat cheese.
Salmon Cubano
Sauteed fresh salmon marinated in herbs and olive oil, then finished in the oven with a lobster cognac sauce. Served with tostones (fried plantains) and Cuban rice.
Filet Sole of Cancun
Sauteed filet of sole served with crispy seafood risotto, fresh vegetables, and caper sauce.
French Onion Soup
Warm, cozy, and flavorful, our French onion soup features beef stock and caramelized onions. Topped with croutons and swiss cheese.
Yahaira's Chile Relleno
Roasted pasilla chile filled with chicken adobado, black beans, jack cheese, roasted corn, and pico de gallo. Served with dried Anaheim chile sauce and Mexican rice.
Salmon El Mexicano
Filet of grilled salmon served with esquite (Mexican corn), plantain, and salsa verde.
Meatloaf Yucateca
Prime ground beef mixed with diced vegetables and mushrooms, wrapped with leeks and served with roasted garlic mashed potatoes and chopped kale.
Chicken Adobado
Grilled chicken breast marinated in citrus juices,garlic, and dried chiles. Served with frijoles de la olla and Mexican rice.
Chicken Tinga Tostadas
Two crispy tortillas topped with chicken tinga, shredded cabbage, fresh tomato, sour cream, and queso cotija. Served with black bean soup.
Mulitas de Chicharron
Corn tortillas filled with melted cheese, pressed chicharron, and chorizo. Topped with avocado cream and queso fresco. Served with balck beans and salad.
Al Pastor Trompo
Pork loin marinated in dried chile and herbs on a skewer with pineapple. Served with black bean soup, nopales, and fried plantain.
Sole En Tikinxic
Filet of sole marinated in achiote and epazote. Wrapped in banana leaves with red bell pepper, onions, and tomato, then finished in the oven. Served with black bean soup and Mexican rice.
Mahi Mahi Veracruz
Filet of mahi mahi topped with a Veracruz sauce of fresh tomatoes, olives, capers, and onions. Served with Mexican rice and vegetables.
Grilled New York Steak
Tender New York steak, grilled to your preference. Served with green peppercorn-brandy sauce, new potatoes mashed, and fresh vegetables.
Chicken & Shrimp Paillards
Sauteed chicken breast topped with jumbo shrimp. Served over queso fresco mashed potatoes, fresh vegetables and a caper saffron sauce.
French Dip Sandwich
Sliced roast beef in a roll with Swiss cheese and grilled onions. Served with Mexican cole slaw, French fries, and a side of au jus.
Mahi Mahi Tropical
Mahi Mahi marinated in olive oil and herbs and sauteed. Served with a coconut curry, fresh vegetables, and white rice.
Salmon Pipian
Filet of salmon marinated in olive oil and lime juice then sauteed. Served with pipian sauce over tomato risotto with fresh vegetables.
Cod al Pacifico
Filet of cod basted in a marinade of olive oil, basil, and lime then lightly sauteed. Served over pasta with caper sauce and corn relish.
Salmon Mediterranean
Filet of salmon pan seared and finished in the oven then topped with a Mediterranean sauce made of tomato, onion, olives, and capers. Served with Mexican potatoes and vegetables.
Pork Adobado Sopes
Shredded pork adobado in two sopes with pinto beans, lettuce, and queso fresco. Served with a side salad.
Filet of Tilapia Tropical
Filet of tilapia marinated in citrus juices and olive oil then sauteed and topped with a mango salsa. Served with fresh vegetables and roasted new potatoes.
Salmon Poblano
Filet of salmon marinated in olive oil and herbs then sauteed. Served with roasted poblano chile risotto, fresh vegetables, and an avocado and ginger beurre blanc sauce.
Lentil Soup
Sauteed vegetables and andouille sausage cooked with lentils and ham hock.
Mexican Meatloaf
Ground beef, ground pork, and chorizo mixed withdried chiles and Mexican spices. Oven roasted and served with garlic mashed potatoes, mushroom dijon gravy, and fresh vegetables.
Chicken Mole Torta
Bolio (Mexican roll) stuffed with chicken mole, lettuce, tomato, and queso fresco. Served with French fries.
El Guapo Zarandeado
Filet of sole marinated with a paste of dried chiles, garlic, lime juice, and onion. Pan sauteed and served with Mexican rice and fresh vegetables.
Blackened Filet of Salmon
Fresh filet of salmon, passed in Cajun spices and pan sauteed to crisp. Topped with poblano, tequila sauce, and mango chutney. Served with Mexican rice and vegetables.
Arroz con Pollo
Chicken leg quaters marinated in adobo spices and prepared with saffron rice, olives,and green and red bell peppers.
Salmon Sabroso
Filet of salmon marinated with fresh herbs then pan-sauteed. Served with lentils, fresh vegetables, and a saffron corn cream sauce.
Ready to order? Kerbside pickup, delivery and dine-in are all available. 📞 +1 626-795-8553