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Gish Bac Restaurant

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Breakfast Oaxacan Dishes  Specialty Mexican Favorites Drinks

BARBACOA ENCHILADA

FRESH YOUNG GOAT THAT IS SLOW COOKED FOR FIVE HOURS IN A SPECIAL CHILE SAUCE MADE FROM CHILE GUAJILLO. THE PLATE IS SERVED WITH THE BROTH THAT THE SLOW COOKED MEAT PRODUCES. IT IS AN OLD FAMILY RECIPE THAT DATES BACK TO THREE GENERATIONS. THE FLAVOR AND TRADITION HAS BEEN ABLE TO SURVIVE ACROSS TIME AND BORDERS   


BARBACOA BLANCA

FRESH YOUNG LAMB THAT IS MARINATED IN SPICES AND HERBS SUCH AS CUMIN, OREGANO, AND GARLIC. JUST LIKE THE GOAT, THE LAMB IS SLOW COOKED FOR FIVE HOURS TO PROVIDE TENDERNESS AND FLAVOR TO THE MEAT. IT IS SERVED WITH FRIED BLACK BEANS


SANGRITA

VERY SPICY AND FULL OF FLAVOR, THE PANSITA IS SIMILAR TO A BLOODY SAUSAGE. CONSISTING OF HEARTS, LIVERS, INTESTINES, ONIONS, MINT, AND CHILE DE ARBOL IT IS A UNIQUE AND TRADITIONAL DISH. IT IS SERVED WITH THE BARBACOA ROJA OR BARBABOA BLANCA. SQUEEZE SOME LIME ON TOP AND IT WILL BRING OUT THE FLANORS


TAMAL DE MOLE

A TAMALE STUFFED WITH OUR FAMOUS MOLE NEGRO AND PULLED CHICKEN. THEY ARE WRAPPED IN BANANA LEAVES AND COOKED FOR TWO HOURS TO PROVIDE A TAMALE THAT SETS IT APART FROM THE REST WITH ITS ELECTRIC BLEND OF FLAVOR

SPECIALTY