Tortilla Flats

Specialties

Healthy Fresh Mexican food with a French Twist. A variety of sauces not just the same old enchilada, red pepper, Pablano and Durango sauces add new interest for your taste buds.

We offer a vaiety of vegetarian choices from our signature «Flatland» (a nut patty) to Mexican spiced Tofu and green corn tamales. Many are vegan.

Exotic Tamales like Wild Salmon or mushroom with huitlacoche are often on our special board along with New Mexico green chile crepes or Blue corn crepes and look for our Aji Limo (a rare chile from Peru) crepes with rock shrimp.

On Mondays and Tuesdays we do our own twist on Tapas along with our regular menu. try the jumbo Scallops with a saffron lobster cream sauce or the Berenjano (eggplant) with durango and red pepper sauce.

We will challenge anyone to beat our original margaritas. Hand squeezed lime juice, premium tequila and Orange liquer povide a fresh clean taste. we stock over 35 premium tequila.

History

Established in 1978.

Starting thirty years ago as vegetarian focused restaurant, Tortilla Flats has developed (and moved 1 block West) into today’s gourmet Mexican restaurant. Under the guidance of chef/​owner Cheryl Marquez, the restaurant has continued from its roots of fresh locally produced ingredients to include more exotic and fine tastes.

Cheryl’s gourmet interest has taken her thoughout Mexico and the Southwest. Her interest in French cuisine has been incorporated in the food. Mexico was ruled by the French in the mid 19^th century and the culinary influence has remained. Cheryl’s sauces are delicate but still utilize the fire of the American chile.

The restaurant has survivied a flood (1982), an earthquake (1989) and the aforemntioned move (1993). The loyal local clientele has remained with us through it all. Many children who grew up in the restaurant (Flats Brats) now come in with their children. Cheryl and Tortilla Flats are intitutions in Soquel.

Meet the Business Owner

Cheryl M.

Business Owner

«I learned to cook when my mother’s can opener broke» claims Tortilla Flats owner Cheryl Marquez. Since those humble beginnings, Cheryl has expanded her horizons. A move to New Orleans opened her eyes to fine cuisine. Learning French and Mexican cooking there she has traveled thoughout the American Southwest and Mexico learning techniques and gathering new tastes along the way.

Herf latest passion is moles, the rich complex feast dishes of Mexico. She hand makes the moles for the OLE MOLE festival in the restaurant. MAster of many regional moles she also experiments with exotic chiles and different fruits to create subtle new tastes.