## **Our Mexican Appetizers Menu** The Taco Pros appetizers menu holds 13 dishes built from corn, fresh produce, and scratch-made salsas. Every plate is prepared in-house each morning, tagged with vegan (V), vegetarian (VG), and gluten-free (GF) markers in the heading, and priced for single, shared, or party-tray service. ### **House Guacamole (V, GF)** House Guacamole holds 3 ripe Hass avocados per serving, mashed in a molcajete with lime, cilantro, white onion, and jalapeño. The dish is vegan, gluten-free, and arrives with 2 ounces of warm corn tortilla chips. Chefs mash each order to chunky texture within 4 minutes of ticket time to protect color and flavor. Best for: Vegan diners, gluten-free diners, healthy eaters, daily service Order size: Single (2 people) · Large (4–6) · Party tray (15+) ### **Chips & 3 Fresh Salsas (V, GF)** Chips & 3 Fresh Salsas pairs 4 ounces of corn tortilla chips with salsa verde, salsa roja, and pico de gallo. Salsa verde blends roasted tomatillos with serrano; salsa roja charrs tomato with guajillo; pico de gallo stays raw with tomato, onion, cilantro, and lime. Every element is vegan and gluten-free. Best for: Vegan diners, gluten-free diners, party sharing, light starters ### **Queso Fundido (VG, GF)** Queso Fundido melts Oaxaca and Monterey Jack cheese in a 6-inch cast-iron skillet at 400°F until bubbling. The skillet arrives with warm corn tortillas and chips for scooping. Vegetarians receive a version with roasted poblanos and mushrooms; meat eaters add house chorizo at checkout. Best for: Vegetarian diners, gluten-free diners, cool-weather comfort, cheese lovers ### **Elote & Esquites (VG, GF)** Elote is Mexican street corn served on the cob; esquites is the same corn cut into a cup for spoon service. Both versions rest on crema, cotija, lime juice, and Tajín. The dishes are vegetarian, gluten-free, and remain the top-selling summer appetizer across the 2025 season. Best for: Vegetarian diners, gluten-free diners, summer menus, street-food fans ### **Loaded Nachos (VG or with Protein)** Loaded Nachos stack 8 ounces of chips with queso, black beans, pico, jalapeños, guacamole, and crema. The base is vegetarian; guests upgrade with al pastor, carne asada, pollo, barbacoa, or picadillo sourced from the main menu. The tray feeds 2 people at single size and 4 people at shared size. Best for: Party groups, shared plates, customizable orders, vegetarian bases ### **Taquitos & Flautas** Taquitos roll shredded chicken or picadillo in corn tortillas; flautas use flour tortillas for the same filling. Each order delivers 3 rolled tacos topped with crema, cotija, and salsa verde. The kitchen fries both styles to 350°F for a 90-second crisp finish. Best for: Party groups, kid-friendly plates, hand food, quick service ### **Ceviche Tostadas (GF, Healthy)** Ceviche Tostadas cure shrimp in lime juice for 12 minutes, then pile the shrimp on crispy corn tostadas with tomato, cucumber, red onion, avocado, and cilantro. Each tostada holds 220 calories, stays gluten-free, and ranks as the leanest protein starter on the menu. Best for: Healthy eaters, gluten-free diners, summer menus, seafood fans ### **Jalapeño Poppers (VG)** Jalapeño Poppers stuff fresh jalapeños with cream cheese and Oaxaca, batter them, and flash-fry for 3 minutes until golden. The 6-piece order is vegetarian by default; guests add bacon at checkout. The dish pairs with Mexican lagers and margaritas for bar service. Best for: Vegetarian diners, party groups, beer pairings, spice fans ## **Filter Taco Pros Appetizers by Diet** The Taco Pros menu carries 5 vegan, 9 vegetarian, 7 gluten-free, and 5 under-250-calorie appetizers. Every list below names the exact dishes that meet the dietary commitment. Celiac guests receive dedicated-prep service when they flag the order at checkout or with the server. ### **Vegan Mexican Appetizers** Five Taco Pros appetizers qualify as 100% vegan, all free from dairy, egg, and animal products. The vegan list leads with House Guacamole and continues through the fresh salsa trio. - House Guacamole - Chips & 3 Fresh Salsas - Pico de Gallo - Vegan Esquites (prepared without crema) - Roasted Poblano Rajas ### **Vegetarian Mexican Appetizers** Nine Taco Pros appetizers qualify as vegetarian, covering every vegan dish plus the cheese-forward classics. The vegetarian lineup holds 4 additional cheese and dairy options on top of the vegan base. - Every dish on the vegan list above - Queso Fundido (vegetable version) - Elote & Esquites with crema and cotija - Loaded Nachos (vegetarian base) - Jalapeño Poppers (prepared without bacon) - Cheese Taquitos ### **Gluten-Free Mexican Appetizers** Seven Taco Pros appetizers stay naturally gluten-free because the kitchen builds them on corn masa, not wheat. Corn tortilla chips, corn tortillas, and tostadas all clear gluten-free preparation. Celiac guests receive dedicated-prep service on request. - House Guacamole - Chips & 3 Fresh Salsas - Queso Fundido (served with corn tortillas) - Elote & Esquites - Loaded Nachos (request corn chips only) - Ceviche Tostadas - Grilled Jalapeño Poppers (GF preparation on request) ### **Healthy Mexican Appetizers Under 250 Calories** Five Taco Pros appetizers stay at or below 250 calories per serving, built on whole-food produce and lean protein. Each dish below shows the exact calorie count confirmed by the Taco Pros kitchen team in March 2026. - Ceviche Tostadas — 220 calories per piece - Pico de Gallo & Veggie Chips — 180 calories per serving - Mango-Jicama Salad Cups — 160 calories per cup - Elote Cup without crema — 230 calories per cup - Single Guacamole with Raw Veggies — 240 calories per serving Full nutrition data appears on every item at checkout. ## **Appetizers for Every Occasion** Taco Pros groups appetizers into two occasion menus: party catering for 15 to 50 guests and cold summer starters for hot-weather service. Each grouping uses a different kitchen flow — catering trays are batched 4 hours ahead, summer plates are built to order within 6 minutes. ### **Party Appetizers and Catering Platters** Taco Pros catering platters feed 15 to 50 guests per order, with 5 top-moving formats covering every dietary tag. Every tray arrives delivered, set up, and labeled with vegan, vegetarian, and gluten-free markers. The catering team confirms headcount and dietary mix 48 hours before service. Top-moving party platters: - Guac & Chips Platter — serves 15 - Nacho Bar — serves 20 - Elote Cups — 12 per order - Taquito & Flauta Tray — 24 pieces - Vegan & Vegetarian Mixed Platter — serves 15 ### **Summer Appetizers: Cold, Fresh, and Seasonal** The Taco Pros summer menu runs 5 cold appetizers from May through September, all built on citrus, raw produce, and chilled seafood. Four of the five dishes stay below 250 calories and every summer item is naturally gluten-free. - Ceviche Tostadas — shrimp or fish - Aguachile Verde — raw shrimp cured in tomatillo and serrano - Mango-Lime Shrimp Cocktail - Watermelon-Jicama Salad Cups with Tajín - Chilled Gazpacho de Pepino — cucumber gazpacho ## **Mexican Appetizer Recipes to Make at Home** Taco Pros publishes 3 full Mexican appetizer recipes from the cocina: House Guacamole, Salsa Verde, and Elote. Every recipe uses the same quantities, tools, and techniques the kitchen team applies during service. The three recipes cover the base of any Mexican appetizer spread. ### **House Guacamole Recipe (Vegan, GF)** This House Guacamole recipe yields 4 servings in 10 minutes with 6 ingredients and zero cook time. The method follows the same molcajete-first approach the Taco Pros kitchen uses during lunch service. Yield: 4 servings · Prep: 10 minutes · Cook: 0 minutes **Ingredients**: - 3 ripe Hass avocados - 1 lime, juiced - 2 tablespoons white onion, finely diced - 2 tablespoons cilantro, chopped - 1 small jalapeño, seeded and minced - ½ teaspoon sea salt Method: Halve the avocados, scoop the flesh into a molcajete or bowl, and mash to a chunky texture. Add the lime juice first to slow browning, then fold in onion, cilantro, jalapeño, and salt. Taste the mix, adjust lime and salt, and serve immediately with warm corn tortilla chips. Pro tip: Press one reserved avocado pit into the surface to slow browning for up to 1 hour of hold time. ### **Fresh Salsa Verde Recipe (Vegan, GF)** This Salsa Verde recipe yields 2 cups in 20 minutes from 7 ingredients roasted on a hot comal. The charred tomatillos carry the signature smoky-sour flavor that anchors the Taco Pros salsa bar. Yield: 2 cups · Prep: 10 minutes · Cook: 10 minutes Ingredients: - 8 tomatillos, husked and rinsed - 2 serrano peppers, stemmed - ¼ white onion - 2 garlic cloves - ½ cup cilantro - 1 teaspoon salt - Juice of ½ lime Method: Dry-roast the tomatillos, serranos, onion, and garlic on a hot comal for 8 minutes, turning until charred in spots. Transfer the roasted vegetables to a blender with cilantro, salt, and lime juice. Pulse the mix to a chunky puree, taste for heat, and cool before serving. ### **Elote (Mexican Street Corn) Recipe (Vegetarian, GF)** This Elote recipe yields 4 servings in 15 minutes from 6 ingredients grilled over high heat. The technique matches how Mexican street vendors dress corn at the cart — fast, hot, and finished at the last second. Yield: 4 servings · Prep: 5 minutes · Cook: 10 minutes Ingredients: - 4 ears fresh corn - 3 tablespoons Mexican crema or mayo - ½ cup cotija cheese, crumbled - 1 lime, cut into wedges - 1 teaspoon Tajín or chili powder - Cilantro for garnish Method: Grill the corn over high heat for 8 to 10 minutes, turning until kernels char in spots. Slather each ear with crema, roll the ear in cotija, dust with Tajín, and finish with a lime squeeze and cilantro pinch. Serve the ears immediately with napkins ready. Esquites version: Cut the charred corn off the cob, toss the kernels with crema, cotija, lime, and Tajín in a cup, and eat with a spoon.