La Calle Restaurant – Baltimore Restaurant Week

623 S. Broadway Baltimore, MD 21231

What is La Calle bringing to the table? Deep-rooted Mexican traditions smacked with modern culinary fundamentals! This means everything from the masa to the sauces will have special attention to detail, using the freshest local Maryland and indigenous Mexican ingredients. Ancient chocolate mole, crossed with exotic chiles, slow cooked barbacoa stuffed into fresh tortilla, savory sauces such as truffle cuitlacoche aioli and poblano peppers ala crema, all made with love in an open style Baltimore kitchen. Traditional Mexican Drinks with a twist will be coupled with an exciting seasonal menu.

Make a Reservation

Gluten Free Options

Kid Friendly

Outdoor Seating

Vegetarian Options

La Calle Restaurant Menu(s)

Brunch Menu • $25

Download PDF Menu

FIRST COURSE

Rancheros de la Calle

Sunny side up eggs, avocado, refried black beans sincronizada, chorizo Served with Salsa martajada

Omelet Don

Oyster mushrooms, grape tomatoes, onions, poblanos peppers, bacon, Chihuahua cheese, salsa martajada served with home fries

Chilaquiles con Huevo

Tortilla chips and your choice of sauce mole, verde , rojo , crema, queso fresco onions, fried eggs

SECOND COURSE

Pancake de Pinole

Pinole pancakes topped with guava butter and mixed berries served with Chamomile and thyme syrup

Mike’s French Toast

Tres leches soaked brioche bread with vanilla mascarpone and Mix berries served with chamomile and thyme syrup

Dinner Menu • $45

Download PDF Menu

FIRST
COURSE

Ensalada Verde

Baby arugula, cilantro, parsley, red radish, red onions, grape tomatoes topped with goat cheese, sliced avocado, and crispy tortilla strips - tossed in an ancho chili vinaigrette.

Empanadas Caseras

Tender shredded chicken tinga with tomatoes, chipotle chihuahua cheese topped with crema radish salad, queso fresco, and drizzled with a roasted jalapeno sauce

Ceviche de Atún

Fresh tuna, red onions, jicama, cucumbers, scallions mixed with a ginger jalapeno coconut sauce and Guajillo olive oil garnished with micro cilantro

SECOND COURSE

Pollo Asado

Herb marinated airline chicken breast and black bean mash topped with panela cheese and a poblano pipian sauce

Hanger Steak

Hanger steak cooked in an adobo rub with a poblano mashed potato and grilled asparagus topped with an Oaxaca mole sauce

Branzino a la Veracruzana

Pan seared branzino llet with tomatoes, olives, and cappers in a pepper sauce garnished with a pepperoncini mixed salad

DESSERT

DESSERT DUO

Traditional an made with coee topped with mixed berries and peaches Bread pudding topped mixed berries, vanilla mascarpone drizzled with a caramel sauce