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**NEW 2023 SPRING SUMMER MENU IS OUT**

Chica Chica offers a menu designed for sharing. Our speciality Margarita menu means there are flavor profiles to fit every taste. And if tequila isn’t your thing we have an additional cocktail menu for you. Coupled with share plates suitable for every appetite, large or small, and a kids menu including our signature Tacos for the little ones, you’re bound to find something new to try.

 

THINGS YOU MIGHT NEED TO KNOW @ CHICA CHICA GLOSSARY

Tequila is made from only the blue agave plant and can only be produced in the state of Jalisco.
Mezcal is the heart of Mexican culture.
It’s made from more than 28 different types of agave plant and produced throughout Mexico. Mezcal, which means “oven cooked agave” is cooked underground to give it it’s smokey flavour!

White or New Tequila Though it’s sometimes bottled almost immediately after its final distillation, blanco tequila is held in stainless steel, oak or other kinds of containers for less than 60 days. Some distillers call blanco “the essence of tequila.

This category of tequila is rare to find, but does exist. It’s a Blanco that’s been blended with something, whether that something is color, glycerine — both of which are permitted — or another category of tequila such as Añejo.

These are tequilas that see two months to one year in oak. This is a tequila that’s perfect for Margaritas and other mixed drinks, as the slight amount of aging rounds and softens it.

Are aged from one to three years, and are considered the best type of tequila for sipping because of their smoother flavor. Añejo means “vintage”, and they are darker than reposado tequilas.

Any tequila aged longer than three years. Producers can do whatever they want here in terms of aging, and some are creating some pretty crazy bottles that are highly collectible. This category is for true tequila aficionados.

A South American seafood dish that may have originated in Peru or Ecuador, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings

Chimichurri is an uncooked sauce used both in cooking and as a table condiment oh for grilled meat. A specialty of Argentina and Uruguay, the sauce comes in a green (chimichurri verde)

Salsa roja ( RED SAUCE ) is a type of spicy red sauce in Mexican cuisine. … After the sauce is prepared, it can be cooked again in a pan with little oil. It is used to prepare traditional Mexican foods.

These green beauties may be used mostly in Mexican cooking, as tomatillos take on the starring role in salsa verde. But you can use this bright summer staple to add a bit of acidity and sweetness to a variety of dishes

Just like dulce de leche ( Caramel Sauce) cajeta is a thick, sweet confection made from boiled goat’s milk

Agave syrup, aka maguey syrup, and commonly though inaccurately known as agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing sweetening properties.

The Poblano Capsicum annuum is a mild Chilli Pepper originating in the state of Puebla Mexico. Dried, it is called ancho or chile ancho,

A guajillo chili or guajillo chile (chile guajillo in Spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine after poblanos (ancho).

The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple.

These large, broad chillies have a mild to medium heat and area ideal to serve with a filling. Sweet like a capsicum, these are the mildest tasting

A smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily used in Mexican and South American inspired cuisines

is an annual Herb in the family. Apiaceae It is also known as coriander, Chinese Parsley, Dhania or Cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds

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