Casa Monarca opened its doors in early 2022 with a vision that perfectly balances tradition and innovation. “Casa Monarca is a place where you can enjoy delicious food, celebrate life’s moments and feel right at home,” says manager Ulpiana Ortega. Vibrant colors, modern Mexican art and lively music envelop you with a festive, inviting vibe from the moment you enter. Whether you’re visiting for a casual dinner or a special occasion, the family-owned restaurant feels like a celebration waiting to happen.
That welcoming vibe continues in the kitchen, where traditional dishes and trendy favorites share the spotlight. “Casa Monarca’s menu offers a delightful mix of traditional and trendy Mexican dishes that cater to various tastes,” Ulpiana Ortega explains. Diners looking for the classics can’t go wrong with Mole Enchiladas, smothered in richly spiced sauce, or Tacos al Pastor, featuring juicy marinated pork and pineapple. Those craving a new spin on Mexican cuisine might go straight for the Birria Tacos and Quesadillas, served with a savory consommé, or the Mango Quesadilla, an unexpected blend of sweetness and tangy cheese. Casa Monarca’s signature items—the generously stuffed Burrito Monarca, the sizzling Molcajete (served in a traditional volcanic stone bowl) and the innovative Pollo Monarca—round out a menu that aims to please every palate without sacrificing authenticity.
What sets Casa Monarca apart is the careful attention to detail in every bite. “Casa Monarca takes pride in offering a diverse menu crafted with high-quality ingredients and a commitment to authenticity,” Ulpiana Ortega says. This commitment extends to accommodating diverse diets, with vegetarian and gluten-free options ensuring every guest can savor the flavors.
As co-owner and chef of Casa Monarca, Jose Ortega strives to maintain the quality and taste of the food. “Jose’s expertise extends beyond cooking—he is deeply involved in every aspect of the kitchen, from sourcing the finest ingredients to crafting innovative dishes,” says Ulpiana Ortega.
Drinks at Casa Monarca are no afterthought—they’re an experience all their own. Margaritas headline the menu, each crafted with premium ingredients and flair. The Monarca Margarita, featuring hand-selected Maestro Dobel Diamante Tequila, strikes the perfect balance of smooth and tangy. La Muerte, made with jalapeño-infused tequila, is a bold option for spice lovers. “Our premium drinks and signature cocktails highlight our use of premium tequilas and fresh, high-quality ingredients with an emphasis on flavor,” Ulpiana Ortega says. “Our originality ensures our drinks are as memorable as our food.”
At its heart, Casa Monarca is about more than just food and drinks — it helps guests foster connections and create moments they will remember. “As a family-owned and operated restaurant, we aim to create a dining experience that feels like an extension of our home,” Ulpiana Ortega emphasizes. Every detail, from the attentive service to the carefully curated décor, is designed to make diners feel welcome.
Casa Monarca has become a lively hub for authentic Mexican cuisine and community. Whether it’s a plate of Tacos al Pastor, a round of margaritas or a karaoke performance that ends in cheers, each visit is as unique as the people who walk through the door. The restaurant is quickly becoming a favorite destination for locals and visitors alike to eat, drink and celebrate.
The Dish: Shrimp Ceviche
Ingredients:
- 1 lb raw shrimp, peeled and deveined
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
- 1–2 jalapeños, diced, seeds removed for less spice
- 1/2 cup lime juice, freshly squeezed (about 4–5 limes)
- Salt and pepper to taste
- 1 avocado, sliced (for garnish)
- Mexican tostadas (optional, for serving)
Method:
1. Prepare the shrimp: Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Remove them from the water and let them cool. Chop the cooked shrimp into bite-sized pieces.
2. Prepare the vegetables: Dice the red and yellow bell peppers, slice the red onion thinly and dice the jalapeños (adjust quantity based on your spice preference).
3. Mix and marinate: In a large bowl, combine the shrimp, peppers, onion and jalapeños. Pour in the lime juice and season with salt and pepper to taste. Mix well, ensuring all the ingredients are evenly coated with lime juice. Let the ceviche marinate for about five minutes in the fridge.
4. Serve: Garnish with avocado slices. Serve with Mexican tostadas or on its own as a fresh appetizer.
