Alejandra's Mexican Restaurant

Name: Alejandra's Mexican Restaurant
Address: 314 West Main Street, Visalia, CA, 93291, US
Telephone: (559) 636-3215

Mexican / Mariscos

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314 West Main Street, Visalia, CA 93291
(559) 636-3215
Last verified: November 2026
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Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Tostadas de Ceviche · Coctel de Camarones · Campechana.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
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: Tostadas de Ceviche.
Flautas & taquitos: Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say. On this menu as: Flautas.
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, and Oaxaca is celebrated for the variety of its moles, from dark mole negro to green mole verde. Mole is commonly served over turkey or chicken, but recipes and uses vary widely. On this menu as: Mole Poblano.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajitas.

How these dishes compare

Carne asadatypically $14 across 295 menus
Ceviche & aguachiletypically $16 across 241 menus
Flautas & taquitostypically $11.55 across 207 menus
Tostadastypically $10 across 206 menus
Fajitastypically $15.75 across 204 menus
Moletypically $16 across 146 menus
Caldos & sopastypically $12 across 115 menus

Alejandra's Mexican Restaurant on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

Alejandra's Mexican Restaurant

Menu

Mariscos

Especialidades de la Casa

Appetizers

How these dishes compare

Alejandra's Mexican Restaurant on our other sites