The Roanoker - November/December 2015 - M12

Ruth Herdman

Alejandro's
Entrées
Croqueta Burrito  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 8.99
The Alejandro's Story
Starting with the downtown
Roanoke location in
2007, Alejandro's was
born out of owner and
former Californian Moises
Nucamendi's passion for
the "taqueria-style" Mexican
food places found on
the West Coast. In these
unassuming eateries the
meal begins with chips and
salsa from the salsa bar, a
tradition Nucamendi carried
over in his version of the
perfect taco shop. With
the downtown location a
success, Nucamendi opened
a second in the Hollins
area in 2008, and a third in
Christiansburg in 2009, and
today he runs all three with
the help of his wife Lisa,
brother Alejandro and the
newest addition to the team,
Chef Eddie Madera. Stop in
for a taste of Mexico today!

Burrito filled with grilled chicken, pico de gallo,
topped with cheese dip and diced bell peppers.
Served with red rice and refried beans.

California-Style Burrito .  .  .  .  .  .  .  .  .  .  .  .  . 7.50

Choice of shredded beef, shredded chicken
or ground beef. Stuffed with refried beans,
red rice, lettuce, guacamole, pico de gallo and
shredded cheese. Burrito is grilled, cut in half,
served with tamalio, lettuce and pico de gallo.

Spinach Burrito .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 9.99
Filled with spinach, mushrooms and onions.
Topped with cheese dip and sweet bell
peppers. Served with white rice and black
beans.

Fajita California Burrito  .  .  .  .  .  .  .  .  .  .  .  . 8.99
Steak or grilled chicken, with refried beans,
red rice, guacamole, lettuce, pico de gallo,
shredded cheese, grilled onions and bell
peppers.

Stuffed Chile Relleno Plate .  .  .  .  .  .  .  .  .  . 6.50

One chile relleno filled with your favorite meat
and served on a bed of rice. Topped with queso
fresco and crema Mexicana. Served with a side
of tomato sauce.

multiple locations

Grilled steak, chicken, shrimp and chorizo
served with grilled veggies.

Steak Ranchero  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 12.99
An 8 oz. New York Strip steak topped with
mushroom, tomato and cheese dip. Served
with white rice.

Carne Asada .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 12.99
Grilled flank steak topped with grilled green
onions. Served with red rice, refried beans,
lettuce, sour cream and guacamole.

Mar Y Tierra  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 13.99
An 8 oz. New York Strip steak served on top
of our house salsa verde and topped with
sauteed shrimp. Served with white rice.

READY TO eat?
GET THERE

127 Campbell Avenue Roanoke, VA 24011
540-400-7053
7212 Williamson Road Roanoke, VA 24019
540-904-5825
782 New River Road Christiansburg, VA 24073
540-382-3747
1304 West Main Street Salem, VA 24153
540-387-1420

Carnitas .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 11.99

Hours

El Pollo con Mole  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 10.99

Contact

Chunks of pork braised in a house secret blend
marinade and spices. Topped with grilled green
onions. Served with red rice and black beans.

Chicken breast filet topped with mole sauce,
sesame seeds and garnished with red onions.
Served with red rice and refried beans.

12

Fajitas 3 Hermanos .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 14.99

MON-THURS: 11 a.m. - 10 p.m.
FRI-SAT: 11 a.m. - 11 p.m.
SUN: 12 p.m. - 9 p.m.
ALEJANDROSMEXICANGRILL.COM
http://www.ALEJANDROSMEXICANGRILL.COM
The Roanoker - November/December 2015

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