Adobo & Shrimp Chimichanga

Sunday, March 3, 2015 | 10:24am

Our house braised adobo pork and peeled, grilled shrimp inside a tortilla with black olives, salsa rice, pico de gallo, mixed cheese and arugula. Fried golden and topped with our spicy spinach queso. Served with applesauce, tortilla chips and guacamole.