Camarón a la Diabla; so spicy you need a Bulldog with it!
Craving some spice today!? Enjoy our weekly special, sautéd shrimp covered in our house A la Diabla sauce. Served with a torta crostini along side a cauliflower pure, sauté bok choy and white rice, for $18. And since it's Thursday (Bulldog's on special for $13) and you will probably feel the kick of the Devil from these shrimp, don't leave here without a Bulldog to kill your thirst after this meal! 
Hussong’s Enters its 3rd Year Stronger, Smarter and More United
This past week Hussong’s Cantina Las Vegas marked the beginning of its third year of successful operation. Unlike our first anniversary, we celebrated our second birthday quietly and without a party. In no way does this mean we are less proud of the progress and accomplishments our staff and management showed in 2011. It’s in fact the other way around. We’ve been so busy working hard and maintaining the levels of performance established that we just worked right through our own second birthday!
2011 was a great year for Hussong’s. After some initial clean up, we stabilized our operations, improved our food, remodeled our kitchen, increased sales, had fun with the marketing, added a whole new line of retail and made adjustment in the food and beverage product. All for the better. Most prominently though, 2011 was a people year.
Our Hussong’s family grew strong and our family bond was strengthened in our second year. While we were working on the business, we constantly reminded ourselves to follow our core values and continued to treat others as we would like to be treated. We believe all team members should share in the rewards so we took the opportunity to create teams consisting of both back of house and front of house family members. The teams competed against one in another in sales and attendance contests. Teams were eligible to win weekly and monthly competitions. All winners enjoyed a month long fiesta resulting in the sharing of cash prizes, camping gear and 2 hours of go-cart racing at Pole Position. Guided by our core values, we stood by our family when it got tough, and in most cases, we were rewarded with the most loyal team members we could ever wish for. We welcomed new additions to our team whom, within no time at all, fit in perfectly. Among these new hires is our General Manager of four months, Susan Perkins.
"The Three Amigos" - GM Susan, Front Manager JD & Stephanie (from top to bottom)
Susan has been working without sleep since she’s been hired, but since she’s a Fem-bot, this doesn’t present any issues. At times, upon following the sounds of rhythmic banging, we find her in the walk-in cooler and discover (as we feared) that the banging is her head hitting the wall. She calls this her stay-cool-chi practice. For the most part, Susan maintains her sense of humor about her new role and handles her responsibilities with relentless warrior like focus and determination. We thank her for that, and we are thankful that she chose to become a member of our elite fighting force. You never want to be opposing a Fem-bot. Susan wasn’t the only change in our management ranks.
2011 saw the rise of JD from server to manager. It is always a proud moment to see your children grow up. JD has been learning his new position and progressing nicely, proving that promoting from the inside has major advantages. We are looking forward to doing more of that this coming year, and also thank JD for all his hard work.
Our management team wouldn’t be complete without our most recent hire, Stephanie. Stephanie has become a part of our family, and we feel lucky having such a responsible and dedicated manager. She completes The Three Amigos in front of house management. She’s also tall. We like that. (Since it’s only been few months since Stephanie got hired, we will report on her coping mechanisms as we learn more about them. We hope they won’t involve the walk in cooler. It might get a little crowded there.)
Overall, our team has shown tremendous growth and we couldn’t be prouder. We thank all of our workers for riding the ups and downs with us and continuing to work hard as a team. It isn’t always easy, but it surely always rewarding. The steps we took together towards higher standards and better performance in 2011 have now become automatic. This allows us to continue to raise the bar and challenge Hussong’s team members further. Constant challenge is a way to guarantee progress and not only better our services and product (which benefit our customers). Constant challenge also ensures individual growth of our employees, and that is one of our goals for 2012. Besides efforts towards service improvements, which we believe begin with happy and stable employees, we worked on our food and made some great improvements in this department.
Chef Noe and Sous Chef Jesus worked on many changes to our menu in the last year. We all agree that our dishes selection and consistency is still a work in progress as we continue to receive the plethora of opinions and feedback from our guests. Trying to reflect on all the suggestions we receive, without losing our own identity and the “Hussong’s touch” continues to be the biggest challenge we face. During our table visits with our customers, reading review website posts and sorting through comment cards, we patiently and openly welcome and weigh all feedback. We then make changes where a collective consensus is reached, while staying consistent with the definition of our brand. Please continue to share your thoughts and ideas with us, while keeping in mind that the most helpful comments are the honest, specific and constructive ones. The difference between: “I didn’t like this.” vs. “The soup was too salty for me.” is that the latter we can use and apply to wards a positive change.
Involving our customers in the evolution process is what we enjoy the most about this industry. But we are not mind readers (yet. Mind reading is also one of our goals for 2012).
Chef Noe congratulates one of our staff member during our Christmas party.
And last but not least, besides taking mind reading workshops, what will we do with ourselves in 2012?
Well, although it sounds boring, it will be more of the same. We want to continue to push our own limits and certainly continue to improve our services and our product. It is truly with great pride that we do what we do. We are proud to prepare meals for you, we are happy to serve you great drinks and provide you with a fun, laid back environment where you can enjoy your friends and family and have some laughs. Not everyday do we manage to perform these responsibilities to perfection but every day we try our hardest. Just like Scott Frost, Titan president and partner of Hussong’s Cantina Las Vegas.
Since being paralyzed in May 2009, Scott has taken small but fully committed steps towards perfecting his vision. At the grand opening, Scott personified our dedication to perseverance by taking 18 steps from the front door of Hussong’s to a seat at the bar. Just like Scott, we know where we are going. Some days are easier to get there than others, but there is no giving up. We have learned that our journey is what we make it, and we choose it to be enjoyable. We choose to work beside worthwhile people. The very people that support us in who we are and work together towards achieving our goals. This includes both our customers and Hussong’s family. We want to thank you all for an amazing second year. Please come raise your glasses with us, welcoming our third year and drink to many, many more years to come.
Salud!
Saying Goodbye to Three Racers in One Weekend
This past weekend tragic accidents took the lives of three car racers: Indy 500 Champion Don Wheldon (33), “our own” off-road racer, Lucas Oil Off Road Racing Series Pro-4 Champion Rick Huseman (38) and his brother, Jeff (26), also a short course racer. To many who don’t follow motorsports or didn’t personally know any of the three athletes, these are just three more deaths that can be added to the silent list of lives lost on US roads, in the nation’s hospitals and in the world war zone, which all combined provide plentiful reasons to mourn.
I’m not in the business of comparing the significance of one death over another, much less one life over another. Although I coincidentally found myself in the same space with Rick & Jeff on Saturday night, that hardly makes me their friend. The thing about racers though (and I’m generalizing with complete confidence here as I know many of them), is that unlike a lot of us they live out their passion in their lives and that in return makes them very happy, grateful people. No matter how you feel about racing, we all have secret or not so secret passions, but really only a few of us get to even come close to bringing our desires to reality. But racers do, and they work hard for it. It’s no matter if they are a pro or an amateur. It’s a hunger they get to feed and when they do, just like a full belly, there is only fulfillment and satisfaction that then spreads contagiously onto anyone in their surroundings. And that’s a great gift to be giving to the rest of us. Think of how many people like this you know. Someone who holds no resentment, because the deepest fire within is kept burning strong, rather than minimized, pushed aside or go forgotten. This doesn’t mean their lives are easy, or problem free, or without obstacles. It’s often the opposite. Racers are often intense, deep in their thought about the smallest of things we “regular” people can’t appreciate, and even when they are having fun away from racing, part of them is always on the track, in the desert, behind the steering wheel, in the shop, improving things, getting ready for the next race. It’s this determined, unwavering love for their sport and the fact they’ve been given the opportunity to repeatedly live it out, whether it’s once a month, once a week or daily, that manifests itself as a sense of gratitude and general deep appreciation of their own existence; quite the opposite of what most people otherwise interpret as disregard for life. Racers get to do what brings them to their highest state of fulfillment, and that somehow makes them an extremely inspirational group of people to be around. From what I hear, these three were no exception.
Although I never shook hands with neither Dan, Rick nor Jeff, this is what I think about: the world had lost three inspirational people that didn’t let anything stand in the way of their passion and fought for being able to do what makes them happy. If we are all honest with ourselves, this isn’t as common as it should be. I know that to their families and friends, so much more was lost than one’s person’s interpretation of their legacy. I still hope it is ok with their friends and families if I borrow this legacy as a source of my own inspiration and keep in my heart what I know these three men had in common – love of life. May you rest in peace. God Speed.
Dan Wheldon
Rick Huseman
Jeff Huseman's Pro Lite
We Added New Flavors to Menu Favorites!
A twist on taste brings new spice to Hussong’s Baja meets Mexican-American dishes
LAS VEGAS—Hussong’s Cantina & Taqueria reinvents its sizzle with new flavors that expose diners to Baja’s best. Executive Chef Noe Alcala continues to create classic Mexican-American dishes and authentic Baja street fare that diners can enjoy in a fun and casual atmosphere.
Grilled Corn Plazero, a Must at Hussong's Cantina!
Hussong’s tasty yet affordable menu allows guests to start their night off with a selection of traditional appetizers with an original twist including cult favorite Plazero Grilled Corn, which is lightly brushed with mayo-butter and given a healthy sprinkle of cotija cheese and chili flakes, and Ceviche Baja Style with fresh shrimp marinated in lime and jalapeno and served in a Baja mix of cucumber, red onions, tomatoes and cilantro. The Guacamole Mango/Habanero is Hussong’s signature guacamole enhanced with mango, sundried tomatoes and Habanero peppers.
Our newest appetizer addition, mango-habanero guacamole with sundried tomatoes!
Delving into the heart of the menu, Hussong’s features simple and authentic entrees. These include the Carnitas Platter, charred Ensenada style carnitas finished with a citrus soda glaze, placed over fajitas veggie mix, topped with Habanero pickled onions and served with corn tortillas, rice and beans;
Delicious, charred, perfect texture, juicy carnitas platter.
Mixed Plate Tacos gives guests a foursome of street tacos stuffed with the choice of protein on fresh corn tortillas, flour tortillas or lettuce shells, topped with pico de gallo and Mexican white cheese and served with a side of homemade Mexican rice and borracho beans; Grilled Salmon is finished with a honey chipotle glaze and served over roasted garlic red potatoes and sautéed vegetable spaghetti. The Huarache, a tenderized flap steak atop a crispy tortilla and borracho beans and topped with layers of chile negro salsa, Chimichurri, pico de gallo, cotija chesse, sour cream and lettuce-cabbage, is a unique dish that gives 10% of sales to Fast-Aid, a non-profit organization dedicated to providing support for teams and their families and give support and assistance to injured racers to complete a thorough recovery and rehabilitation from motor sports racing incidents.
Grilled Salmon with Yummy Garlic Potatoes
For dessert, guests can indulge in Fried Ice Cream, dulce de leche ice cream breaded with panko and served with fruit pico de gallo and a tomatillo salsa or Dessert Nachos made of fried flour tortillas coated with a sugar/cinnamon mix, drizzled with condensed milk and chocolate sauce, topped with a fruit pico de gallo and finished with a touch of whipping cream, strawberry and mint leaf.
The margarita was invented at Hussong’s in Ensenada and the Las Vegas location would not be complete without the Original Margarita, made of Azul Reposado 100% Blue Agave Tequila, Triple Sec, freshly Squeezed lime juice and Agave Nectar, which has never been known to disappoint. Another house favorite is the El Pepino Margarita, a combination of Milagro Silver 100% Blue Agave Tequila, Triple Sec, fresh sweet and sour and Gran Marnier.
Although a strip dining destination, Hussong’s also caters to Las Vegas locals with 20% off from 11pm to 4pm daily.
Hussong’s Cantina & Taqueria Celebrates Dia de los Muertos
The traditional Mexican holiday brings themed cocktails, food specials and fun to Hussong’s
LAS VEGAS—Hussong’s Cantina & Taqueria will host creepy cocktails, food specials and the Most Interesting Painted Skull Contest in a weekend-long celebration of Dia de los Muertos. The Day of the Dead holiday is celebrated in Mexico for family and friends to remember and celebrate the lives of those who have passed away.
Food and beverage specials will be offered Thursday, October 27 through Monday, October 31 including: Dos Equis pitchers for $18 and Don Julia Blackberry Margaritas served in a skull for $9.95. The Oaxacan style Turkey Tamale, a Mexican dish topped with silky traditional black mole, chile ancho, sour cream, queso fresco, broccoli sprouts and cabbage salad, served with a saffron rice and double fried white beans will be available for $14.95.
The Most Interesting Painted Skull contest will take place on Sunday, October 30. Paint supplies and skulls will be provided to contestants looking to win a handful of “deadly” prizes. The first place winner will receive a helicopter ride over the Grand Canyon for two, second place will receive a Stratosphere SkyJump pass, and third place will receive a zipline ride with Flightlinez down Fremont Street.
The Most Interesting Painted Skull contest will run all day with judging at 7pm. Contestants must be present to win.
FOH July Employee of the Month, J.d S.
Our July employee of the month is server J.d. He is upbeat, fun, and extremely hard to dislike. He is mild tempered and professional. He walks the fine line of unforced competency and playful discipline, and does it real well. When we interviewed him, he actually interviewed us – he also came and checked out our restaurant as a guest prior to deciding whether he’d like to work for us. We are really glad we passed. He’s been an asset from day one, and his reward and title of Employee of the Month is well deserved. Congratulations, J.d!
J.d is a huge music fan. He also has an interesting choice of superpower. Read on.
Where did you grow up?
I was born in a small town of 2,600 people LeRoy, Illinois. It’s the dead center of Illinois, about three hours south of Chicago, but I claim Chicago, because nobody knows where I am from. My graduating class had 69 people in it. I got in the food industry there when0 I was 15 years old. I got my food permit and started bussing tables at this old bank that was gutted out and remade into a restaurant, called the The Old Bank Inn. That was the very first gig I had.
First kiss?
Uhm, I was definitely in 6th grade, her name was Abby Haller, I still talk to her till this day. That’s pretty cool. I kissed her by the big tires in our school playground. Sounds like your typical first kiss picture, but I remember it clear as day. I asked her out to this fall festival like two days later. We still talk about it now, it’s pretty funny.
First car?
First car was a…well, we named it “Goooooo” cause I loved that phrase from Ace Ventura: “Goooooo!”. I don’t know, my friends whenever they’d see me they’d yell: “Goooooo!” so I named it…it was a Hyundai Excel, a little hatchback, horrible for snow, horrible for the winter season in Illinois, it was stick shift, of course.
Childhood role model?
My oldest brother. He was just your typical awesome athlete, scholar, everyone looked up to him. He was a mentor, and he also watched out for me all through high school, it was great. My mom was a teacher. She teaches music, kindergarten through 6th grade. It was annoying and hard having your mom as a teacher. She knew everything about me before even I did, but my oldest brother, he lived the way for me, he paved the way, he stuck up for me all through high school.
Current role model?
Now it’s hard to find one person to symbolize all of that…I can find pieces in family members and famous people, but total package, I think it’s hard. It just seems like these days you have to find it in yourself, if it’s not there, it’s hard to find it in other places.
How do you like to spend your free time outside of work?
I am engulfed in music 100%. I love rock music, I miss it, it’s completely dead. But I’ve gotten a little bit into pop music, too, Lady Gaga, I love Adele, I love old rock like Silverchair, Pearl Jam, Nirvana, those types of bands. My family is really musical, all of us. I play the piano, I can play the guitar, I can sing, my whole family can sing, like I go home and we all gather around piano and sing. It’s kind of ridiculous.
What do you like most about your job?
The thing I like about Hussong’s the most is that the dots are all connected. It has a history, it has a niche, it has location. It has a backbone, like a family that it comes from. When I was searching for a job, I was looking for something that really had all the dots connected. And that’s why I chose here.
Ever had a concussion?
Never, the closest I came was in 8th grade. I was playing kickball in PE and I tripped over this girl’s foot and landed straight on my face, broke my front two teeth, my nerves were hanging out. So I kind of passed out for a minute…my mom worked at the opposite end of the school and she heard me scream from the PE, or felt me being in trouble anyways, one or the other because she came running. I opened my eyes and I see my mom and everyone searching for my two teeth all over the gym floor. Pretty bad.
Books or TV?
TV, and I’m ashamed of that, because TV sucks, and I am really picky and choosy about what I watch. I don’t just channel surf. I Tivo the shows that I like, mainly music and sports. I have a lot of books at home just waiting to be read…I just really need to get started.
Ski or snowboard?
Ski.
If you had a superpower, what would it be?
I would, uhm…I’d like to glamour people. I think. That’ be awesome. I don’t want to fly or anything like that, I just want people to think the way I do when I want them to, you know? Just kind of glamour them, like a vampire, I’d like that.
Favorite magazine?
Rolling Stone, I’ve been getting it for like 6 years. Now that’s it’s coming out every month, it’s not as good, but it still has the key articles that make it great. And I like The Advocate. Good magazine, too.
Blonds or Brunettes?
Growing up my whole life, blondes. After I grew up, brunettes, for sure.
Glass half full or empty?
Half full. Unless I’m drinking. Then the motherf*$ker’s empty.
What is your dream location to visit?
I want to go to Europe. I want to backpack all over there, every little nook and cranny, I really wanna do it. I wouldn’t even wanna do it for a month. I’d wanna go for like 3 or 4 months. And I am going to. It’s just a matter of time. When all your ducks are in a row, you can definitely do something like that. So I’m waiting a little bit.
Public figure, dead or alive, you’d like to bring to Hussong’s for lunch and why?
I would bring Amy Winehouse here. I found a new love for her and her music and who she was, and the downfall and demise of Amy Winehouse. I’ve just been reading so much about it and the press had so much to do with it and I just want to talk to her about it. Like: ”I know you are influenced by certain things, but really, truly, what influenced you?” You know? I’d bring her here, give the shock treatment, some blackberry margarita and just talk.
Favorite Hussong’s dish?
The skirt steak Chille Relleño. No specific reason, it’s just amazing, the garlic, everything about it.
Double Stacked Quesadilla Special, plus $3 Dos Equis all day!
Honestly this quesadilla is awesome! Crispy tortilla, stuffed with avocado, jalapeno, ham, onions & grilled corn (& cheese of course)! Perfect pairing with your $3 Dos Equis darft all day today.
5 Star Hypocrisy
Image via Wikipedia
How Yelp censors its reviews to increase the site’s profit
Most believe Yelp needs no introduction. I believe Yelp needs a thorough investigation; I am certain there are things you as a Yelp user, and you as a business owner don’t know about this slick censorship machine. Please hang through the first two paragraphs; this isn’t just another bitch fest about how Yelpers only like to complain. This gets much more interesting than that. First Amendment kind of interesting, actually.
The beginning: some months back, our restaurant (as most sooner or later do) received that one really, really unfortunate review. In about a year and half, this was the one review worth arguing over – filled with lies about our restaurant, by a person who, together with their group, walked out on paying their beverage bill after asked to pay their contracted minimum food spend we apply in cases of groups over 12. When asked to pay this bill (which they agreed to paying by signing a contract days prior to their party), multiple members of this group proceeded to threaten us with bad reviews on Yelp. Of course. What else.
When this review appeared (the same night of this incident), we asked Yelp to remove this review; we had video footage of this group laughing and enjoying themselves through their meal. Independently, three members of our management checked on this group and were repeatedly told everything was “Great!”; until the bill came. So to claim everything was awful, without any explanation, seemed to us – well, untrue, inaccurate and a blatant lie. When Yelp responded they could care less what the truth was (“it appears to reflect the personal experience and opinions of the reviewer, we’ve decided to leave it intact”), we asked to have our account removed from Yelp. The response from Yelp was as follows: “…this kind of information is publicly available and its use is protected under the law. More importantly, we believe that the public benefits from sharing their experiences with local businesses.” (feedback@yelp.com).
See, this quote right here will be very key in the next few moments. So months go on and we notice our overall star review on Yelp is steadily dropping, now down to three stars. We worry, we debate, we continue to try our best and we watch our Yelp account attentively. Then one day, while unable to find a specific review by a regular guest of our restaurant, I noticed a pretty hard to see link on the very bottom of our review page, which said “Filtered Reviews”.
Filtered reviews? I clicked the link. What my screen quickly displayed was the longest list of 5 star reviews I’ve ever seen. As if Yelp didn’t already have a crappy reputation among restaurateurs, here is where it all went to shit.
We currently have a total of 82 reviews available to see on our public page; 82 reviews that average out to 3 star overall rating. In the “Filtered Section” however, you will find (well hidden) 49 reviews (37% of our total amount, in itself an alarming number) but wait – there’s more: out of the 49 reviews, 46 reviews are 5 star reviews. Yes, 93.875% of our filtered reviews are 5 star reviews. Filtered reviews are not automatically viewable by public (unless someone stumbles upon this link and clicks it). Furthermore, filtered reviews do NOT count towards your business’s overall star rating.
How do reviews get filtered, you ask? Ah, so did we. There are some very vague and mostly fluff filled, nondescript, non-specific and uncommitted explanations on the Yelp website as to what exactly gets reviews to be filtered (or not), but it won’t give you a clear idea at all. I emailed Lucy at the “Feedback” department, asking whether perhaps these reviews, too, wasn’t information Yelp believed “that the public benefit(ed) from sharing” or, alternatively, what made it not worth sharing (at this time still believing it’s some kind of a mistake). Nothing. So we emailed two more times and received no response.
So a poor young ad sales person Jon walked right into the lion’s cage when he called to ask for our business’s money. After a long line up of rehearsed clichés, brainwashed propaganda and sales crap recital (which actually included the mention of “freedom of speech”, yes, he dared), this is basically Yelp’s explanation how reviews get filtered and why: Yelp wants to provide what they refer to as “accurate information”. In order to do so, their determination of “credible sources” (quotation marks used because Jon actually used these terms), is based on the frequency of use one’s Yelp account. Not only how many reviews you’ve written; but how often you login into your account, use Yelp as search tool, etc. This is what makes you a credible source in Yelp’s eyes. I mean, this guy actually pulled a media argument: ”When you read the newspaper, don’t you want the most accurate data?” this is how delusional Yelp is about itself and its role. Need I remind anyone that Yelp is an opinion sharing platform and as such, accuracy, will always be polemic. I really hope Yelp knows they are not news reporting agency. Talk about an identity problem.
But back to you and I, the user and the used. Yelp’s filtering system (or regulatory, why not) blocks reviews of users that only used their account a few times, or one time. You have a favorite spot you truly care about and choose to overcome your dislike of public, anonymous chitchat just to help your local spot out by writing a legitimate, honest review? Don’t bother. Your experience is “of lesser value”. Wrote a few reviews but don’t use Yelp to search for places or log into your account for any other reason? Your opinion is dismissed as “inaccurate”. However, if you want to write fake reviews (which is what Yelp claims to prevent), whether positive or negative, as long as you do so often enough and occasionally read other maybe fake maybe not reviews while logged in, you are good to do so.
Let me translate here. As a Yelp account user, you only hold value to Yelp if you visit their site often enough to increase their traffic, which in return gives them statistics that help sell advertisements and allows the site to make money. Your ability to accurately depict an experience starts and ends with how much you do for Yelp – how you translate in terms of dollars. If you are a high frequency Yelp account user, your memory is better, your judgment is spot on, your ability to account events is cop-like, your senses are tuned up and your ability to express yourself is flawless. The value of your experience, your opinion and your freedom of speech is as good as your eyeballs on paid advertisements that Yelp can capitalize on. Rate that.
It’s not like this is the first time an organization acts for sole motivation (profit) and under the banner of higher principle (freedom of speech) claims well doing, nobility and contribution. It’s not the first time the very righteous cause has the most rotten foundation. It’s not the first time good people are fooled by massive moral fraud acting like Messiah.
We hope we helped you out here. We hope that next time you post a review, your disillusion won’t burden you, that you will no longer dream of maybe affecting a business by sharing a negative experience, warning your friends off, or in our case, sharing your positive encounter with your fellow citizens, so they may choose to experience place/food/event also. That would be genuinely silly and naïve. Because unless you can turn into something practically useful to Yelp, your review will most likely end up on the wrecking site of Filtered Reviews that no one ever reads. Oh, does it suck to know your own irrelevance? Why don’t you Yelp about it.
This is where Filtered Review have their home...small, unnoticeable "link" on the very bottom of the page.
Vegetarian Options at Hussong’s
We’ve been asked many times about our vegetarian options and have to admit, that when we first opened, there wasn’t much else to choose from outside of some pretty skimped out existing menu items. What has initially started as few improvised items (tacos minus the chicken) has over time grown to into a full blown vegetarian menu.
One of the first obstacles used to be our rice and beans; the traditional Mexican rice is made with lard, and our refried beans contain Chorizo (Mexican sausage). Now when you order one of our vegetarian entrees, you will get a side of delicious fluffy white rice (no lard) and upon request you can get a side of black beans. Below is the vegetarian menu in its full glory – we think there are some items that might be a nice change up for many vegetarians!
APPETIZERS
Guacamole $8
Traditional Style Guacamole
Sopes $8
Four corn masa dough boats, vegetable mix, and Mexican toppings
Jalapeño Toreados $7
Four Grilled jalapeños, marinated in Magi-Worcesterchire sauce, stuff with queso fresco
Quesadillas $9
6” corn tortilla, blend of Mexican cheeses, vegetable mix and Mexican sides
Plazero Grilled Corn $6
Grilled white corn brushed with mayo-butter, cotija cheese and Mexican chili flakes
NACHOS
Hussong’s V. Nachos $12
Multiple layer of chips, blend of Mexican cheeses, pico de gallo, grilled corn, tomatillo avocado and sour cream
SALADS
Caesar $13
Romaine lettuce, tomatillo Caesar dressing, toasted pumpkin seeds, shaved parmesan and torta bread croutons (add grilled veggies)
Arrugula $13
Arrugula, agave nectar vinaigrette, onions, tomatoes, caramelized walnuts and queso fresco (add grilled veggies)
Tostado Salad $13
A crispy tortilla stuffed with a healthy mix of lettuce, black beans, grilled corn and queso fresco. Tossed in a citrus vinaigrette and topped with julienne
vegetables, chipotle aioli (add grilled veggies)
TORTA
Baja Sandwich $14
A Mexican sandwich, torta bread, jalapeño mayo, grilled zuchinni, grilled yellow squash, fajita mix, tomato, pickled onions, guacamole and lettuce
TACOS
Veggie Taco $13
A threesome of tacos, served on a choice of corn tortillas or low carb romaine lettuce wraps, topped with veggie mix, onion and cilantro mix, lime wedge, served with white rice. Add extra toppings for $0.50 each
BURRITOS / CHIMICHANGAS
Burritos / Chimichanga $13
Large flour tortilla, blend of Mexican cheeses, white rice, veggie mix, pico de gallo, sour cream, served over a bed of lettuce tossed in a avocado/tomatillo salsa
Choose your sauce or have it dry: Red sauce, green sauce or half and half
ENTREES
Huarache $15
Thick oval corn tortilla, over a pasilla salsa, topped with veggie mix, lettuce/cabbage, sour cream, pico de gallo and cotija cheese
Enchiladas Suizas $15
Veggie mix rolled enchiladas, creamy tomatillo salsa, sour cream, queso fresco and watercress salad, served with white rice
Enchiladas Plazeras $15
Pasilla salsa rubed corn tortillas with queso fresco and onions, topped with, lettuce, sour cream, queso fresco and veggie mix
Fajitas $19
Veggie Mix over a mix saute peppers and grilled corn, served with flour tortillas, side of pico de gallo, Mexican cheese blend, lettuce, guacamole and sour cream
Chile Relleno $16
Grilled chile relleno with veggie mix, topped with Mexican cheese blend, sour cream, avocado slice, served with white rice
Please come in and if this is your dietary preference, make sure you ask your server for a vegetarian menu. We hope you enjoy these options and come for more often!
Hussong’s In the News
