RISE - Menu Monitor

Menu Positioning |
Acapulco Mexican Restaurant & Cantina’s menus for lunch and dinner emphasize casual-dining Mexican fare. Signature items
include Sea of Cortez–grilled Alaskan halibut filet with signature sherry-butter sauce or tomatillo sauce, grilled shrimp
brochette on rice and crab enchilada, served with vegetables; Tampiquena Steak–chili-citrus marinated grilled steak served
with a cheese enchilada, rice and refried beans; and Carne Asada y Camarones—chili-marinated grilled steak and shrimp
sautéed in jalapeño-garlic butter, served with sautéed onions and bell peppers, rice and warm tortillas. Also available are a
variety of burritos, enchiladas, fajitas, soft tacos and tostadas, including Halibut Tacos—grilled halibut in chili-lime marinade
with fresh cabbage and pico de gallo in soft, warm flour tortillas, served with rice and sautéed fresh vegetables; and BBQ
Chicken Tostada–romaine, black beans, corn, jicama, fresh basil, Jack and Cheddar cheeses and chipotle tortilla strips tossed
with Picante BBQ Ranch dressing, garnished with tomatoes and served on a crispy red chile flour tortilla. Desserts include
Flan, Deep-Fried Ice Cream and Molten Chocolate Cake, $3.49–$4.49. Drinks include specialty margaritas, liqueur-spiked ice
cream and tropical cocktails such as Red Bull Madras—Red Bull energy drink with Smirnoff vodka, peach schnapps and
cranberry and orange juices. Alcohol accounts for about 25% of sales. Menu prices range from $13.28–$23.58. Checks
average $9.75 for lunch and $18.95 for dinner.
Menu Development |
Acapulco Restaurants introduced its new Fajitas Gigante dish. The entrée features chile-citrus marinated steak, chicken breast
and jalapeño-garlic sautéed shrimp served flaming at the table with Jose Cuervo Gold Tequila. The item is priced at $14.99.
(Company Website 4/3/07)
Personnel |
Peter Serantoni, V.P. of Menu Development
Frederick Wolfe, CEO
Steven Tanner, CFO
Charles Rink, COO
Julie Koenig, V.P. of Marketing
Carlos Angulo, President of Purchasing & Distribution
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