Restaurant Info

Table Service

Mexican Cuisine

Expensive

Location: Mexico, Epcot

Located inside of Mexico’s authentic pyramid, this dimly lit pavilion recreates an evening in a Mexican village. This old-fashioned representation of Mexico has always given a quaint and romantic atmosphere. One can dine nestled beside Mexico’s Gran Fiesta Tour’s river and watch as the attraction’s boats lazily drift by. San Angel Inn’s location is reminiscent of Disneyland’s Blue Bayou restaurant, which sits next to the opening moments of Pirates of the Caribbean. Dining among a Disney World ride might seem distracting in theory, but at San Angel Inn, the boats lazily rolling by only adds to the charm.

This restaurant exemplifies the saying “What’s old is new.” While charming Spanish tables and chairs give off an old-world feel, the menu has been updated to give Disney World guests a better dining experience. Tacos de Ribeye are a great choice among this restaurant’s offerings of Mexican fare. We find the Pollo a las Rajas, a chicken dish, as a very good option as well. San Angel Inn also offers shrimp and fish dishes with a Mexican flair.

We definitely consider atmosphere to be an important part of Disney World dining. This quaint Mexican restaurant is a prime example of a Disney World restaurant with great atmosphere. San Angel Inn has always been one of the most romantic experiences that Epcot has to offer.

San Angel Inn Restaurante Menu – Updated March 2016

Lunch Menu

Appetizers

  • Sopa Azteca – Traditional tortilla soup, served with fried tortilla strips, avocado, cheese and pasilla pepper. – 7.50
  • Queso Fundido – Melted Cheese with chorizo, Poblano peppers and onions, served with flour tortillas – 13.50
  • Tostadas de Tinga -Pulled chicken seasoned with roasted tomato and chipotle, served on tostadas with black refried beans, green tomatillo sause, queso fresco and sour cream. – 10.50
  • Coctel de Carmarón – Acapulco-style shrimp cocktail, served with spicy marinated tomato sause, fried flour chicharrón, avocado and lime. – 1295
  • Tlacoyos de Chilorio – Corn cakes topped with black refried beans, pork chilario, queso fresco, sour cream, and green tamatillo sause. – 11.75
  • Ensalada César – Caesar salad was created in the 1920’s in Tijuana, Mexico, by restauranteur caesar cardini. It had been served in San Angel Inn Mexico since 1963. Our original recipe includes romaine lettuce, anchovies, and parmesan cheese. – 9.25
  • Quesadillas Rebozadas – Battered corn quesadilla stuffed with Huitlacoche, corn, mushrooms, and queso fresco topped with sour cream – 12.25
  • Tacos de Vegetales – Flour tortillas with sautéed mushroom, corn, onions, zucchini, garlic, rajas Poblanas and goat cheese – 10.95

Chef’s Recommendation

  • Huachinango a la Veracruzana – Red Snapper served atop roasted potatoes with a cilantro-lime vinaigrette and Veracruzana sauce made with capers, olives, bell peppers, Spanish onions and tomatoes – 27.25
  • Combinación Mexicana – Grilled 4-oz New York strip served with pico de gallo, one battered fish taco, and a cheese enchilada topped with fresh green tomatillo salsa, crema Mexicana, and queso fresco accompanied with corn esquites, refried black beans, and guacamole – 29.50

Entrees

  • Pollo a las Rajas – Grilled chicken breast sreved with red peppers & onion cream sauce, poblano rice, and queso fresco. – 19.95
  • Tacos de Carne – Grilled New York strip on flour tortillas, topped with chipotle pepper sauce, scallions and avocado. served with rice and beans. – 21.95
  • Arrachera con Chilaquiles – New York strip with chilaquiles (layer of fried corn tortilla, green tomatillo sauce, topped with queso fresco, onions, and sour cream), served with black refried beans. – 23.95
  • Enchiladas Verdes con Pollo – Corn tortillas filled with pulled chicken, covered with green tomatillo sause, topped with sour cream, queso fresco and onions, served with black refried beans. – 18.25
  • Puntas Motuleñas – Beef strips, Poblano peppers and onions over a bed of homemade tortilla, cheese, refried black beans, roasted serrano peppers, and roasted tomato salsa, topped with plantains and peas – 25.95
  • Lomo de Puerco en Pipián – Pork tenderloin served over roasted vegetables and “pipian”- pumpkin, chiles and almond sause. – 26.50

Beverages

  • San Angel Inn Margarita – A tradition in Mexico City since 1963. Exotico 100% agave premium silver Tequila, combier orange liqueur, agave nectar and fresh lime juice, served chilled with salt on the rim. – 13.50

Desserts

  • Crema Bavaria – Creamy bavarian mousse served with mixed berries, cinnamon, orange liqueur and vanilla sauce. – 7.95
  • Mousse de Chocolate – Chocolate mousse and almond brittle candy – 7.95
  • Helado de Dulce de Leche – Caramel ice cream – 7.25
  • Pastel de Queso con Cajeta – Cheese cake with caramel sauce “cajeta”. – 7.95

Kids Appetizer

  • Appetizers – 2.50
  • Fruit Cup – 3.00

Kids Entrees

  • Grilled Chicken with Rice and Vegetables – 9.50
  • Grilled Tilapia with Rice and Vegetables – 9.50
  • Chicken Tacos – 8.99
  • Steak Tacos – 9.50
  • Cheese Quesadilla – 8.50

Kids Desserts

  • Churritos – 3.00
  • Dulce de Leche Ice Cream – 3.00

Dinner Menu

Appetizers

  • Sopa Azteca – Traditional tortilla soup, served with fried tortilla strips, avocado, cheese and pasilla pepper. – 7.50
  • Queso Fundido – Melted Cheese with chorizo, Poblano peppers and onions, served with flour tortillas – 13.50
  • Tostadas de Tinga -Pulled chicken seasoned with roasted tomato and chipotle, served on tostadas with black refried beans, green tomatillo sause, queso fresco and sour cream. – 10.50
  • Coctel de Carmarón – Acapulco-style shrimp cocktail, served with spicy marinated tomato sause, fried flour chicharrón, avocado and lime. – 1295
  • Tlacoyos de Chilorio – Corn cakes topped with black refried beans, pork chilario, queso fresco, sour cream, and green tamatillo sause. – 11.75
  • Ensalada César – Caesar salad was created in the 1920’s in Tijuana, Mexico, by restauranteur caesar cardini. It had been served in San Angel Inn Mexico since 1963. Our original recipe includes romaine lettuce, anchovies, and parmesan cheese. – 9.25
  • Quesadillas Rebozadas – Battered corn quesadilla stuffed with Huitlacoche, corn, mushrooms, and queso fresco topped with sour cream – 12.25
  • Tacos de Vegetales – Flour tortillas with sautéed mushroom, corn, onions, zucchini, garlic, rajas Poblanas and goat cheese – 10.95

Chef’s Recommendation

  • Huachinango a la Veracruzana – Red Snapper served atop roasted potatoes with a cilantro-lime vinaigrette and Veracruzana sauce made with capers, olives, bell peppers, Spanish onions and tomatoes – 27.25
  • Combinación Mexicana – Grilled 4-oz New York strip served with pico de gallo, one battered fish taco, and a cheese enchilada topped with fresh green tomatillo salsa, crema Mexicana, and queso fresco accompanied with corn esquites, refried black beans, and guacamole – 29.50

Entrees

  • Mole Poblano – Grilled chicken breast served over poblanco rice, with a classic “mole”, made with nuts, spices, chiles and a hint of cocoa. – 24.25
  • Mahi Mahi a la Parrilla – Grilled Mahi-Mahi served with roasted Poblano pepper sauce, corn esquites, and grilled vegetables, topped with Habanero-lime-cilanto vinaigrette – 26.25
  • Peto en salsa Poblana – Grilled Wahoo fish served over roasted potatoes, vegetables and poblano sauce. – 25.50
  • Pollo a las Rajas – Grilled chicken breast sreved with red peppers & onion cream sauce, poblano rice, and queso fresco. – 24.25
  • Carne Asada – New York strip served with cheese enchilada, black refried beans, red bell pepper, onions, mexican rice and guacamole. – 29.50
  • Chile Relleno – Poblano pepper stuffed with pork, pine nuts, and almonds, topped with roasted tomato sauce. – 25.25
  • Lomo de Puerco en Pipián – Pork tenderloin served over roasted vegetables and “pipian”- pumpkin, chiles and almond sause. – 26.50
  • Camarones a la Diabla – Roasted diabla-style shrimp with poblano rice, served over yuca puree and cascabel chile sauce. – 26.00

Desserts

  • Crema Bavaria – Creamy bavarian mousse served with mixed berries, cinnamon, orange liqueur and vanilla sauce. – 7.95
  • Mousse de Chocolate – Chocolate mousse and almond brittle candy – 7.95
  • Helado de Dulce de Leche – Caramel ice cream – 7.25
  • Pastel de Queso con Cajeta – Cheese cake with caramel sauce “cajeta”. – 7.95

Kids Appetizer

  • Appetizers – 2.50
  • Fruit Cup – 3.00

Kids Entrees

  • Grilled Chicken with Rice and Vegetables – 9.50
  • Grilled Tilapia with Rice and Vegetables – 9.50
  • Chicken Tacos – 8.99
  • Steak Tacos – 9.50
  • Cheese Quesadilla – 8.50

Kids Desserts

  • Churritos – 3.00
  • Dulce de Leche Ice Cream – 3.00

Note: Menus for Disney World restaurants change on a somewhat regular basis, so the menu listed above is subject to change. For the most up to date menu, check out Disney’s official San Angel Inn menu.