Rojo's Mexican Food

Name: Rojo's Mexican Food
Address: 217 James Street, Seattle, WA, 98104, US

Mexican

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217 James Street, Seattle, WA 98104
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Plant-Based Mexican

Loaded Burrito
Choice of protein, rice, beans, salsa, nut-based sour cream, lettuce and guacamole in a flour tortilla or bowl
$16.20
Avocado Burrito
Choice of protein, rice, beans, salsa and avocado in a flour tortilla or bowl
$11.88
Cremosa Burrito
Choice of protein, rice, beans, salsa, avocado and nut-based sour cream in a flour tortilla or bowl
$14.58
Bean and 'Cheese' Burrito
Refried pinto beans and plant-based cheese in a flour tortilla
$6.48
3 Tacos with Rice and Beans
Three tacos with choice of protein, onion and cilantro on corn tortillas, served with rice and beans
$13.50
Quesadilla
Choice of protein with plant-based cheese, onions and cilantro in a flour tortilla
$16.20
Chimichanga
Deep-fried burrito with choice of protein, rice, beans, salsa and plant-based cheese
$15.12
Chips & Guacamole
Chips served with guacamole
$5.40
Agua Fresca
House-made rotating seasonal agua fresca
$4.32

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Loaded Burrito · Avocado Burrito · Cremosa Burrito.
Quesadillas: A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas. On this menu as: Quesadilla.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Chips & Guacamole.
Aguas frescas & horchata: Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world. On this menu as: Agua Fresca.

Rojo's Mexican Food

Menu

Plant-Based Mexican

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