WELCOME TO ANTONIO’S
THE FINEST MEXICAN FOOD IN THE WORLD

ANTONIO’S
GUIDE TO WINE DRINKING

WHILE WINE EPICUREANS AGREE THAT DINING CANNOT BE ENJOYED TO ITS MAXIMUM WITHOUT THE INCLUSION OF A FINE WINE, THEY DO NOT ALWAYS AGREE ON THE PARTICULAR USES AND MERITS OF ALL WINES. WE THEREFORE MAINTAIN THAT PERSONAL TASTE AND COMMON SENSES SHOULD DICTATE YOUR CHOICE OF WINE.

RED: TRADITIONAL WITH RED MEATS OR ITIALIAN DISHES, RED DINNER WINES ARE USUALLY DRY AND PLEASANTLY TART. BURGUNDY, CABERNET AND CHIANTI ARE USUALLY FULL-BODIED. ANY ONE WILL BE PERFECT WITH YOUR STEAK, CHOPS OR ROAST BEEF.

PINK: ROSÉS HAVE THE HAPPY FACULTY OF HARMONIZING WITH ALL TYPES OF FOOD, FOR LUNCHEON OR DINNER. SOME ARE DRY, SOME ARE SLIGHTLY SWEET. LIKE THE WHITE WINES, ROSÉS ARE SERVED CHILLED.

WHITE: THESE LIGHTER-BODIED, MORE DELICATELY FLAVORED WINES BRING OUT THE SUBTLE FLAVORS OF THE LIGHTER DISHES SUCH AS CHICKEN, FISH AND SHELLFISH. SOME ARE QUITE DRY, SUCH AS CHABLIS. THE SAUTERNES RANGE FROM DRY TO SWEET.

SPARKLING: WHETHER WHITE, PINK, OR RED, A GAY SPARKLING WINE MAKES ANY DINNER A SPECIAL OCCASION, WHATEVER THE FOOD CHOICE. CHAMPAGNES RANGE FROM VERY DRY (BRUT), SO SEMI-DRY (SEC), TO SWEET (DOUX). SPARKLING BURGUNDY IS USUALLY SEMI-SWEET.


GREAT WINES


THE TRUTH IS THAT THERE ARE ONLY A FEW GREAT WINES. THAT IS THE MIRACLE AND MYSTERY OF WINE, THAT THE VINE … THE VITIS VINIFERA … HAS TRAVELED RIGHT AROUND THE WORLD AND YET ONLY IN A FEW FATE-FAVORED PLACES IS GREAT WINE PRODUCED.

WHAT DO WE MEAN BY “GREAT WINES”? SIMPLY THIS, CERTAIN SPOTS IN SOME MAGICAL WAY COMBINE THE RIGHT SOIL, THE RIGHT AMOUNT OF SUN, THE RIGHT AMOUNT OF RAIN, THE RIGHT ANGLE OF SLOPE. ALL THESE THINGS FOR THE RIGHT KIND OF GRAPE TO PRODUCE WINES THAT THEIR BALANCE, THEIR BOUQUET, THEIR SUBTLE FLAVOR, AND OFTEN THEIR LONGEVITY, ARE UNMATCHED BY ANY OTHERS.

THEY ARE ALL DIFFERENT FROM ONE ANOTHER, HAVING IN COMMON ONLY THEIR MOBILITY, WHICH THEY EXPRESS IN ENDLESS, ENTHRALLING WAYS; AND IT IS A GOOD THING THAT YOUR PALATE WILL PREFER THIS ONE AND MINE PREFER THAT ONE, SO THAT THERE WILL BE NO END TO THE DELIGHTFUL DEBATES OVER THEIR RESPECTIVE VIRTUES.


APPETIZERS
ANTONIO’S APPETIZERS
CALDO DE ALBONDIGS 
VEGETABLE SOUP
NACHOS CON GUACAMOLE 
QUESADILLAS
QUESADILLAS    WITH CHICKEN OR BEEF
COMBINATION SALAD
TORTILLA SOUP
CAESAR SALAD
JICAMA
GUACAMOLE
CHIPS AND SALSA
  7.50
  7.00
  7.50
  7.00
  8.00
11.00
  7.50
  7.00
  7.50
  8.00
  8.00
  5.00
 
ENCHILADAS
ANDREA’S SPECIAL    SPINACH ENCHILIDAS COVERED WITH A GREEN TOMATO SAUCE, RICE AND BEANS
CHEESE ENCHILIDAS   
RICE AND BEANS
ENCHILIDAS RANCHERAS   
CON GUACAMOLE
CHEESE ENCHILIDAS   
CON CHORIZO
ENCHILIDAS OAXACA   
CON GUACAMOLE
ENCHILIDAS VERDES
ENCHILIDAS EN MOLE POBLANO 
15.00

15.00
15.00
15.00
15.00
15.00
15.00
 
TACOS
BEEF TAQUITOS    WITH GUACAMOLE (3)
BEEF TACOS   
WITH GUACAMOLE
CHICKEN TACOS   
RICE AND BEANS
FISH  TACOS
15.00
15.00
15.00
16.50
 
TOSTADAS
BEEF TOSTATDAS    WITH GUACAMOLE
CHICKEN TOSTATDAS   
WITH GUACAMOLE
BEAN TOSTADAS
    WITH SPANISH SAUCE
VEGETARIAN TOSTADAS 
GRILLED CHICKEN SALAD
15.00
14.00
13.50
13.00
12.50
 
EGG DISHES
HUEVOS RANCHEROS    REFRIED BEANS
HUEVOS CON CHORIZO   
REFRIED BEANS
SPANISH OMELETTE   
REFRIED BEANS
11.75
11.75
11.75

DESSERTS
FRIED BANANAS
CHEESECAKE   
OUR VERY OWN
FLAN    
5.50
5.50
5.00

BEVERAGES
FULL BAR, MEXICAN & AMERICAN BEERS AND COMPLETE WINE LIST
CHOCOLATE ANTONIO    (CAPUCCINO STYLE)
MEXICAN COFFEE   
WITH KAHLUA
SOFT DRINKS        
COFFEE, TEA, SANKA
5.00
6.00
3.50
3.50

MEXICO CITY SPECIALITIES     $18.75

TUESDAYS

ENPANISADA DE TERNERA    A CLASSIC VEAL DISH BROUGHT TO MEXICO BY THE EARLY CONQUISTADORES.

COSTILLAS DE PUERCO EN CHIPOTLE    SAUTÉED SPARE RIBS IN A SMOOTH CHILE AN HERB SAUCE

CHILES EN NOGADA A LA ALFONSO    TRADITIONAL STUFFED PEPPER HONORING THE COLORS OF THE MEXICAN FLAG WITH RED POMEGRANATE SEEDS, CORIANDER AND A SUPERB WHITE SAUCE

POLLO EN NOGADA    FORTY INGREDIENTS GRACE THIS SAUCE WHICH GIVES THE SUCCULENT CHICKEN ITS NAME.

TAMALES DER RES    BEEF TAMALES COVERED IN A CHUNKY BEEF SAUCE.

 

WEDNESDAYS

MEDALLONES A LA PIMIENTA    MEXICAN PEPPER STEAK.   21.00

BLUE CORN TAMALES    THE BEST IN THE WEST – 100% VEGETARIAN AND 100% PROTEIN.

ROPA VIEJA    A TRADITIONAL FAVORITE…TENDER BEEF, PEPPERS, RAISINS, TOMATOES, TRANSLATES TO A SPICY MIXTURE OF MEXICAN.

POLLO ALMENDRADO    CHICKEN IN ALMOND SAUCE.

 

THURSDAYS

POLLO EN CHIPOTLE    AGAIN THE DELICATE CHIPOTLE PEPPER…THIS TIME ENHANCING TENDER CHICKEN.

CHICKEN TAMALES    TYPICAL CHICKEN TAMALES FROM GUADALAJARA FILLED WITH ASSORTED VEGETABLES.

PORK SPARE RIBS IN SALSA VERDE    MEXICAN TOMATILLOS AND FRAGRANT CORIANDER ARE THE BASE FOR THIS FAVORITE SAUCE COMPLEMENTING THE TENDEREST PORK RIBS.

ALBONDIGÓN REBOZADO    CABBAGE LEAVES STUFFED WITH ANTONIOSO’S OWN SPECIAL MIXTURE OF GROUND BEEF, CHORIZO AND ENHANCING HERBS…GRACED WITH CHIPOTLE SAUCE.

 

FRIDAYS

TAMALES DE FRIJOLES    BEANS FILLED TAMALES COVERED IN VEGETABLE SAUCE CHILES EN NOGADA, ESTILLO 1821    APPLES, BANANAS AND CORIANDER SPICE WITH THESE BEEF-STUFFED PEPPERS.

PUERTO A LA PIBÍL    A TYPICAL DISH FROM YUCATAN.

CHAYOTE RELLENO    EXOTIC MEXICAN SQUASH FILLED WITH GROUND BEEF, RICOTTA, AND SPICES AND TOPPED WITH A LIGHT TOMATO SAUCE.

PICADILLO    PICADILLO IS THE MEXICAN EQUIVALENT OF IRISH STEW, ONLY WITH A SOUTH OF THE BORDER FLAVOR, HERBS AND SOME SPICES.

HUACHINANGO VERACRUZANO    RED SNAPPER COOKEED WITH THE MAGIC RECIPE OF THE CARNIVAL TOWN…A FRAGANT FAVORITE.  20.00

 

SATURDAYS

GALLINA EN SALSA VERDE    A STEWED CHICKEN DELICACY PREPARED WITH TOMATOES, GREEN PEPPERS AND OTHER SPICES.

TAMALES DE RES    MADE RIGHT HERE IN OUR OWN KITCHEN…THESE MEXICAN FAVORITES ARE INDESCRIBABLE.

MOLE NEGRO OAXEQUENO    MOLE IS A MEXICAN SECRET WEAPON! HERE TOP SIRLOIN IS GLORIFIED BY THE 20 INGREDIENTS OF THIS REGIONAL SPECIALTY.

BIRRIA    VEAL SHANK EXQUISITELY PREPARED WITH RED WINE, GARLIC, CUMIN AND OREGANO…THE UNUSUAL FLAVOR UNDERLINED BY A RED CHILE.  21.00

 

SUNDAYS

TAMALES DE RES    BEEF TAMALES COVERED IN A CHUNKY BEEF

POLLO EN PIPIÁN    THE QUEEN OF SAUCES…PIPIAN IS MADE WITH SUNFLOWER AND PUMPKIN SEEDS, SUBTLE RED CHILE AND A BOUQUET OF HERBS AND SPICES.

CARNE DE RES EN ADOBO    TOP SIRLOIN CUBES MARINATED IN A PIQUANT RED WINE AND HERB SAUCE.

CARNITAS    ROAST LEG OF PORK IN A SURPRISE MARINADE OF FRESH PINEAPPLE, ORANGE JUICE, COLA AND TOMATOES.


MONTEREY SPECIALITIES
ANTONIO’S SPECIAL    ENCHILADA, TACO AND 8 OZ. STEAK, RICE AND BEANS
25.00
YOLANDA’S SPECIAL    CHILE RELLENO, TACO AND ENCHILADA, RICE AND BEANS
16.50
HOUSE SPECIAL FAJITAS    CHOICE OF BEEF OR CHICKEN…SERVED WITH FRESH SAUTÉED ONIONS AND BELL PEPPERS, GARNISHED WITH SLICED TOMATOS, AVOCADOS AND SILANTRO... INCLUDES RICE AND BEANS WITH HOT CORN TORTILAS
18.95
FAJITAS DE CAMARON    SHRIMP FAJITAS
23.00
CHICKEN IN MOLE    CHICKEN SMOTHERED IN A RICH CHOCOLATE SAUCE WITH INGREDIENTS FROM ALL OVER MEXICO…INCLUDES RICE AND BEANS
18.00

HAMBURGUESA HACIENDA    GROUND SIRLOIN, PREPARED WITH A GREEN PEPPER, ONIONS, CORIANDER AND A WHISPER OF GARLIC
17.50
PESCADO DEL DIA    CATCH OF THE DAY REPARED TO YOUR PLEASURE
22.00
SHRIMP IN GARLIC AND BUTTER SAUCE
23.00
STUFFED ZUCCHINI    BEEF OR CHICKEN
17.25
STEAK PICADO    RICE AND BEANS
20.00
NEW YORK STEAK (12 OZ.)    FRENCH FRIES
26.00
CARNE ASADA    RICE AND BEANS
21.00
MACHACADO CON HUEVOS
16.25
CARNE CON CHILE COLORADO    RICE AND BEANS
16.75
CUBED LEG OF PORK IN GREEN SAUCE    CARNE DE PUERTO CON CHILES VERDE
18.00
CHILLES RELLENOS    RICE AND BEANS
16.00
STEAK RANCHERO
26.00
POLLO ASADA    FRENCH FRIES
17.95
CHICKEN EN SALSA ESPANOLA 
17.95
CHICKEN A LA ANTONIO
17.95
CHICKEN PAPACHANGO    CHICKEN BREAST COVERED IN WHITE WINE, HERBS AND BANANAS, RICE AND BEANS
18.75
CHICKEN SANDWICH    FRENCH FRIES
13.00
BURRITOS – BEEF OR CHICKEN
12.50
BEAN AND CHEESE AND VEGETARIAN 
10.25
HAMBURGER AND FRIES
12.75

AN INTRODUCTION TO MEXICAN FOOD

THE MENTION OF MEXICAN FOOD WILL START MOST AMERICANS THINKING OF MOUTH-SCALDING CHILES, TAMALES AND BEANS. IT IS TRUE THAT MEXICANS LOVE ALL THREE, BUT THEIR CUISINE ALSO INCLUDES DISHES THAT ARE FAR LESS FIERY AND LIMITED. FINE MEXICAN COOKING INVOLVES THE SKILLFULL SEASONING AND BLENDING OF MANY FOODS. ITS BASIC INGREDIENTS ARE SIMPLE AND ABUNDANT: CHOCOLATE, CORN, CHILES, TOMATOES, RICE, GARLIC, PEPPERS, SPICES AND BEANS. USED WITH IMAGINATION, THESE STAPLES PRODUCE MEALS OF SUBTLE DISTINCTION.

THE PRESENT DAY MEXICAN KITCHEN IN ALL ITS RICH VANITY AROSE FROM A UNIQUE COLLISION OF COOKING WORLDS: AZTEC, SPANISH AND TO A LESSER EXTENT, FRENCH. TO THE SPANISH CONQUISTADORS THE NATIVE CUISINE OF THE AZTECS CAME AS A DELIGHT AND AN ASTONISHMENT. BERNAL DIAZ DEL CASTILLO, WHO ACCOMPANIED CORTEZ, NOTED IN HIS WRITINGS FOODS THEN UNKNOWN OUTSIDE THE AMERICAS; CHOCOLATE, VANILLA, CORN, CHILES, PEANUTS, SWEET POTATOES, TOMATOES, AVOCADOS, SQUASH, BEANS, BOTH DRIED AND GREEN, PINEAPPLE AND PAPAYA. TO THIS LIST, SPAIN ADDED OIL AND WINE, CINNAMON AND CLOVES, RICE AND WHEAT, PEACHES AND APRICOTS, AND THE CATTLE THAT PROVIDED BEEF, MILK AND BUTTER; ALL CULINARY CONTRIBUTIONS FROM EUROPE, ASIA AND THE ARAB COUNTRIES, SINCE SPAIN WAS ONLY JUST FREE OF CENTURIES OF ARAB DOMINATION. LATER, DURING THE BRIEF REIGN OF MAXIMILIANO AND CARLOTA (1864-67), SOPHISTICATED DISHES OF FRENCH, AUSTRIAN AND ITALIAN ORIGIN WERE INTRODUCED.

WHEN THE SPANIARDS FIRST REACHED THE HIGHLANDS OF MEXICO, THEY FOUND A STRANGE AND GLORIOUS CIVILIZATION AND THEY SOON DISCOVERED TO THEIR PLEASURE THAT AMONG THE MOST UNUSUAL OF ITS GLORIES WAS ITS FOOD. WONDERFUL SMELLING STEWS SIMMERED IN THE BROAD MARKET PLACE OF THE AZTEC CAPITAL, TENOCHTITLAN. INDIAN WOMEN OFFERED FRESH COOKED TORTILLAS OF MANY SHAPES AND SIZES. PILES OF MAGNIFICENT FRUIT COMPETED IN FRAGRANCE WITH CHOCOLATE DRINKS. NOTHING WAS FAMILIAR. NOTHING WAS KNOWN IN EUROPE, BUT TO THE WEARY SPANIARDS FAR FROM HOME, THE COOKING OF TENOCHTITLAN (NOW MEXICO CITY) WAS A DELIGHT.

THE MOST LUXURIOUS EATING WAS DONE AT THE ROYAL COURT, WHICH WAS THE SCENE OF GASTRONOMIC MAGNIFICENCE RIVALING THE FOOD DISPLAYS OF EUROPEAN ROYALTY. WHEN THE SPANIARDS FIRST VISITED TENOCHTITLAN THEY OFTEN WATCHED MONTEZUMA, THE AZTEC EMPEROR, DINING IN SOLITARY SPLENDOR. HIS SERVANTS PREPARED LARGE QUANTITIES OF MORE THAN 30 DIFFERENT DISHES AND SET EACH ON A POTTERY BRAZIER WITH LIVE COALS TO KEEP WARM. SOMETIMES THE EMPEROR WOULD SAUNTER AMONG THE OFFERINGS WITH HIS CHEFS AND STEWARDS AND THEY WOULD ADVISE HIM OF THE INGREDIENTS IN EACH DISH AND RECOMMEND SPECIALTIES, JUST AS A HEADWAITER WOULD TODAY. AFTER HE MADE HIS SELECTIONS, HE RETIRED BEHIND A SCREEN EMBELLISHED WITH RELIGIOUS FIGURES AND SAT ON A LOW UPHOLSTERED STOOL BEFORE A TABLE COVERED WITH A WHITE CLOTH. THE CHOSEN DISHES ON THEIR BRAZIERS WERE SET BEFORE HIM AND YOUNG WOMEN, SELECTED FOR THEIR BEAUTY, BROUGHT BASINS OF WATER TO WASH HIS HANDS AND TOWELS ON WHICH TO DRY THEM.


A HISTORY OF ANTONIO’S

IN A TOWN CALLED MONTERREY, MEXICO, ANTONIO GUTIERREZ WAS BORN IN 1937 TO ANTONIO GUTIERREZ AND MARIA LOPEZ GUTIERREZ.

A SUPERB CHEF HERSELF, ANTONIO’S MOTHER SHOWED HIM MANY OF HER RECIPES THAT HE WOULD LATER PREPARE IN HIS OWN ESTABLISHMENT WITH TRADITION NEVER ASTRAY, ANTONIO’S RECIPES REMAIN AUTHENTIC TO THE DISTINCT FLAVORS OF VARIOUS PARTS OF MEXICO, KEEPING HIM FAR AHEAD OF THE OTHERS. TODAY, ANTONIO CONTINUES THE TRADITION. THE MLEROSE LOCATION WAS CHOSEN FAR BEFORE IT WAS THE POPULAR AVENUE THAT IT HAS BECOME.

ON APRIL 6TH, 1970, THIS MARKED THE BLESSED BIRTH OF HIS SON ANTONIO JR., WHOM HE NAMED AFTER HIMSELF, HIS FATHER, AND THE RESTAURANT. IT ALSO WAS THE BLESSING FOR THE SUCCESS OF THE RESTAURANT TODAY. THIS CONTINUES THE FAMILY TRADITIONS THAT HAS SERVED US WELL.

WE HOPE THAT THE HEART AND SPIRIT OF ANTONIO’S WILL BLESS YOU AS IT HAS PEOPLE FOR OVER THIRTY YEARS.

 

Antonio's Restaurant

 

 

 

Antonio's Hours are:

Tuesdays - Fridays: 11a.m.-11p.m.

Saturdays: 12p.m.-11p.m.

Sundays: 12p.m.-10p.m.

Mondays: Closed

FaceBook  Twitter  YouTube

Antonio's
7470 Melrose Ave.
Los Angeles, CA 90046
(323) 658-9060

 e-mail: Antoni0srest@aol.com 

 

HomeGalleryMenu│Events│MapContact

 


© 20013 - All Rights Reserved - AntoniosOnMelrose.com
Hosted By:
MDSWW.com Webmaster: Sean Lee @ www.VoiceMechanic.com