Latin American Food in Modesto

Four folded pastry pockets with filling; the filling is not specified.

Mashed avocado with a required choice of chile or no chile.

A side salsa made with chiltepin, a small, hot chile.

Dark-colored Mexican salsa served as a side sauce.

Altata is seafood with optional avocado, mango, and seafood add-ons.

Spicy shrimp served as a Mexican seafood appetizer.

A seafood cocktail with optional shrimp, octopus, crab, mango, or cucumber.

A Mexican dish traditionally served in a stone vessel.

Ceviche Sierra is chilled seafood with fish cured in citrus.

Fish prepared by frying, with optional tortilla and combo selections.

Grilled fish fillet prepared in the zarandeado style.

Fish prepared zarandeado-style, a traditional Mexican grilling method.

Marlin fills a tortilla in this seafood taco.

A Mexican shrimp taco traditionally filled with melted cheese.

Skirt-steak taco with no toppings or accompaniments specified.

Shrimp and melted cheese fill these Mexican-style tacos.

A crisp tortilla tostada prepared in the Altata style.

A platter-style tostada dish featuring Hot Cheetos.

A tray of crisp corn tostadas; toppings aren't specified.

A platter of tostadas, with no toppings specified.

A flour-tortilla quesadilla with cheese folded inside and toasted.

This is a corn-tortilla quesadilla; its filling is not specified.

A cheese-filled quesadilla made with a folded tortilla.

Grilled beef and melted cheese fill a tortilla for a savory quesadilla.

Ranchero-style eggs with a required choice of egg preparation and tortilla.

Crisp tortilla pieces are simmered in red salsa for breakfast.

Chilaquiles with chorizo and a required choice of salsa.

Tortilla chips softened in salsa and topped with chicken.

A Mexican-style nieve dessert served as a frozen treat.

Caramel custard dessert with a boozy twist.

Caramel-topped egg custard served as a classic dessert.

A sponge cake soaked with a mixture of three milks.