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Zócalo kicks off summer with 18 new menu items


Lunch and dinner menus get fresh additions in the midst of al fresco dining season

KANSAS CITY, MO. (June 25, 2015) – As summer heats up, Zócalo introduces 18 new dishes added to its lunch and dinner menus. Updates include new specialties, enchiladas, tacos, tortas, and salads with thoughtfully-selected ingredients and flavor combinations. The fresh, new dishes were developed by the Zócalo culinary team, under the leadership of Executive Chef Drue Kennedy.

Dish preparation changes to the menu also include enchiladas made fresh per order; the process includes first dipping each corn tortilla in enchilada sauce and rolling individually per entrée. Light, healthy options also join the menu, offering portion-conscious tacos and salads for lighter appetites. Contemporary Mexican kitchen spices continue to dominate the menu offerings, as well as refreshing vinaigrettes, salsas and flavors.

Further, Zócalo has recently added fresh cocktails to its drink menu, as well as offering bottomless brunch cocktails during Sunday brunch from 11 a.m. – 3 p.m. In addition, Zócalo is currently working on a complete interior renovation, to be completed by the end of the summer.

New menu offerings are as follows:

Lunch

Chicken Club Torta - $11
grilled chicken breast, bacon, avocado, spring mix, habanero mayo

Blackened Mahi Torta - $12
grilled mahi fillet, mango-habanero slaw, pico, fresh avocado

Zócalo Shrimp Salad - $14
sautéed shrimp, mixed greens, almonds, bleu cheese, dried cranberry, jicama, citrus vinaigrette

Chicken Ranchera Salad - $11
grilled chicken breast, crisp greens, black beans, cucumber, radish, pepitas, ancho-avocado ranch

Dinner

Negra Modelo Mussels starter - $13
P.E.I. mussels, dark lager, chorizo verde, arugula, telera bread

Chilean Sea Bass & Summer Pozole - $25
grilled sea bass, summer vegetables, poblano-tomatillo broth, arugula

Lobster Mac & Cheese - $21
lobster, chorizo verde, pepper jack mornay,panko

Chicken Macha - $18
grilled half-chicken, almond salsa macha, smashed red skin potatoes, broccoli-apple salad

12 oz. Ribeye - $28
coffee-crusted ribeye, potatoes norteño, grilled asparagus, compound butter

Mahi Baja Tacos - $15
grilled mahi, avocado-tomatillo salsa, cabbage slaw, lime vinaigrette

Pescado San Diego Tacos - $14
Pacifico-battered white fish, napa cabbage slaw, avocado, jalapeño

Chicken Southern Tacos - $13
fried chicken thigh, tecate & bacon collard greens, chipotle aioli, queso fresco

Cheese & Chile Enchiladas - $13
caramelized onion, poblano, queso fundido, asparagus

Chicken Divorciadas Enchiladas - $14
tomatillo & smoked morita salsa, jack, peppers, crema, terrorized carrots

Mexico City Trio - $17
beef and chorizo mole, chicken divorciadas, pork & egg enchiladas, black bean puree

Brunch 

Barbacoa Norteña - $9.50 

beef barbacoa, potatoes norteña, roasted jalapeño, two fried eggs, queso fresco

For more information on new seasonal menu items, “like” Zócalo on Facebook at Facebook.com/ZocaloKC, and follow on Twitter and Instagram at @ZocaloKC.

About Zócalo Mexican Cuisine & Tequileria
Zócalo opened in October of 2011 introducing Kansas City to fresh, contemporary Mexican cuisine. The Zócalo menu features salads, tacos, enchiladas, entrees, and desserts, focusing on fresh cuisine crafted with a combination of imported and local ingredients. Zócalo is home to Kansas City’s most extensive tequila and mezcal offerings, with over 85 to sample. Located at 620 West 48th street in Kansas City, Missouri, Zócalo serves a full menu daily in addition to a brunch menu on Sunday and happy hour every weekday from 3  – 7 p.m. Hours of operation are Monday through Wednesday, 11 a.m. – midnight, Thursday – Saturday, 11 a.m. – 1:30 a.m. and Sunday 11 a.m.– 10 p.m. For more information call (816) 756-5555 or visit www.zocalokc.com 

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