El Molino Central

Name: El Molino Central
Address: 11 Central Ave, Sonoma, CA, 95476, US
Telephone: 707-939-1010

Mexican

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Daily 11:00am–8:00pm; breakfast Friday–Sunday 9:00am–11:00am

11 Central Ave, Sonoma, CA 95476
707-939-1010
Last verified: August 2026
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Summer Menu

Chile Relleno de Elote con Crema
Local corn, cream & cheese stuffed poblano chile, with salsa fresca, beans & tortillas
$19.00
Traditional Halibut Ceviche Tostadas
Avocado, hot sauce
$21.00
Coctél de Mariscos
Cold spicy shrimp, scallop, octopus & avocado cocktail
$20.00
Niman Ranch Beef Birria Tacos "Tatemado"
- Signature
Beans, 3 soft tacos, salsa de arbol
$19.00
Juanita's Chicken Sopes with Avocado
2 masa boats with beans, chicken tinga, crema, avocado & cotija cheese
$19.50
Zucchini Corn Cream & Cheese Tamales
Pickled cabbage relish
$19.00
Ahi Tuna Tostadas with Salsa Macha
Chipotle mayo, avocado (contains peanuts)
$21.00
Rufina's Pork Tamales
- Signature
2 Niman Ranch pork tamales & pickled vegetables
$19.00
Swiss Chard & Cheese Enchiladas with Avocado
Tomato-habanero salsa, beans, pickled vegetables
$19.00
Bohemia Beer Battered Fish Tacos
2 tacos, salsa de arbol & avocado-lime mayo
$17.50
Zoraida's Mother's Oaxacan Red Mole Chicken Enchiladas
- Signature
Sour cream, beans & cotija cheese
$19.00
Chicken Enchiladas Suizas
2 Mary's chicken green enchiladas with sour cream, refried beans & pickled vegetables
$19.00
Zoraida's Mother's Oaxacan Mole Chicken Tamale
Served with pickled vegetables
$19.00
Nachos Verdes
Add guacamole +$6
$10.00
Guacamole & Tortilla Chips
Made to order with one or two avocados
$8.00 / $13.50
Salsa & Chips
$7.00

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

Dishes to know on this menu

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Zucchini Corn Cream & Cheese Tamales · Rufina's Pork Tamales · Zoraida's Mother's Oaxacan Mole Chicken Tamale.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Swiss Chard & Cheese Enchiladas with Avocado · Zoraida's Mother's Oaxacan Red Mole Chicken Enchiladas · Chicken Enchiladas Suizas.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Traditional Halibut Ceviche Tostadas · Ahi Tuna Tostadas with Salsa Macha.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Zoraida's Mother's Oaxacan Red Mole Chicken Enchiladas · Zoraida's Mother's Oaxacan Mole Chicken Tamale.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Ahi Tuna Tostadas with Salsa Macha · Salsa & Chips.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Niman Ranch Beef Birria Tacos "Tatemado".

How these dishes compare

Nachostypically $12 across 283 menus
Enchiladastypically $12.99 across 275 menus
Baja fish tacostypically $13 across 263 menus
Ceviche & aguachiletypically $16 across 224 menus
Tostadastypically $9.99 across 197 menus
Chile rellenotypically $13 across 179 menus
Birriatypically $14 across 155 menus
Tamalestypically $8 across 139 menus

El Molino Central on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

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El Molino Central

Menu

Summer Menu

Breakfast (Fri–Sun)

How these dishes compare

El Molino Central on our other sites

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