Cafe Capricho's menu is eclectic; reflects our family and friends different needs and personalities, some gluten intolerant, others vegan or vegetarian and the omnivorous.
Our approach is an infusion of Nuevo Latino and American dishes with emphasis on fresh and natural ingredients.
For example, we use fresh and dried peppers, our favorite the mild poblano pepper when roasted is so earthy and versatile in many dishes. We toast and rehydrate our dried peppers to make our sauces; slowly simmering to create a thick savory sauce, without any thickening ingredients like flour.
We offer quinoa, brown rice and black beans that we cook with a Epazote. Epazote is a wild herb used in Central and South of Mexico. Is pungent, so a little goes long ways, much like oregano.
We do not use lard or bacon fat in our beans. We love to work with fresh fruits and vegetables. Our homemade salad dressings are vegan and gluten-free.
Our Mexican fare recipes are traditional from Mexico City D.F., Central and South of Mexico. While adhering to tradition, we omit the unhealthy ingredients and replace them with more contemporary and healthy ones, giving way to the Nuevo Latino. Placing great importance to the benefits of eating well.
Slow cooking when needed not over cooking the vegetables, to retain their valuable nutrients. Our Vegan items will not have any Animal proteins or by products; the Vegetarian items will be prepared with only the by products of animals, such as eggs, dairy, honey, etc, with no meat or by product of it.
Living in CA, especially Sacramento, affords us a great variety of world wide products and our own assortment of fresh fruits, vegetables, legumes, grains, nuts, seeds, you name it we Californians have it.
Above all we have a great ethnic diversity, making our everyday food an international array. And why not, some of our families are bi-cultural or multicultural.
We embrace this fusion, that is why we extend our kitchen to your table and invite you to eat at Cafe Capricho.