Dining at San Angel Inn Restaurante

This 17th century hacienda at the base of the Mayan ruins serves up authentic Mexican cuisine. Set in twilight and overlooking the beginning of the Gran Fiesta Tour Starring The Three Caballeros ride, San Angel Inn Restaurante is a perfect place for a romantic meal inside Epcot®.

  • Sopa Azteca
    Traditional tortilla soup, served with fried tortilla strips, avocado, cheese and pasilla pepper. 7.50
  • 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. 12.50
  • Tlacoyos de Chilorio
    Corn cakes topped with black refried beans, pork chilario, queso fresco, sour cream, and green tamatillo sause. 11.50
  • EnAppetizersa 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. 9.00


  • Traditional Mexican Lunch 28.00
  • Pollo a las Rajas
    Grilled chicken breast sreved with red peppers & onion cream sauce, poblano rice, and queso fresco. 23.50
  • Tacos de Carne
    Grilled New York strip on flour tortillas, topped with chipotle pepper sauce, scallions and avocado. served with rice and beans. 21.00
  • 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. 23.50
  • 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
  • Pescado a la Veracruzana
    Catch of the day prepared with capers, olives, bell peppers, spanish onions and tomatoes, seasoned with white wine, and spices, served over poblano rice. 25.50
  • Huarache de Res
    Thin sliced New York strip, served over a corn and bean flat bread, topped with arugula, avocado, roasted chipotle sauce and queso fresco. 18.00
  • Lomo de Puerco en Pipián
    Pork tenderloin served over roasted vegetables and “pipian”- pumpkin, chiles and almond sause. 26.50


  • Crema Bavaria
    Creamy bavarian mousse served with mixed berries, cinnamon, orange liqueur and vanilla sause. 8.00
  • Mousse de Chocolate
    Chocolate mousse and almond brittle candy 8.00
  • Helado de Dulce de Leche
    Caramel ice cream 7.00
  • Pastel de Queso con Cajeta
    Cheese cake with caramel sauce “cajeta”. 8.00


  • Appetizers 2.50
  • Fruit Cup 3.00


  • 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


  • Churritos 3.00
  • Dulce de Leche
    Ice Cream 3.00




  • Tlacoyos de Chilorio
    Corn cakes topped with black refried beans, pork chilario, queso fresco, sour cream, and green tamatillo sause. 11.50
  • 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
  • Quesadillas Rebozadas
    Battered corn quesadilla stuffed with Huitlacoche, corn, mushrooms, and queso fresco topped with Mexican sour cream. 12.00
  • Sopa Azteca
    Traditional tortilla soup, served with fried tortilla strips, avocado, cheese and pasilla pepper. 7.50
  • EnAppetizersa 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. 9.00


  • Traditional Mexican Dinner 36.00
  • Mole Poblano
    Grilled chicken breast served over poblanco rice, with a classic “mole”, made with nuts, spices, chiles and a hint of cocoa. 23.50
  • Pescado a la Veracruzana
    Catch of the day prepared with capers, olives, bell peppers, spanish onions and tomatoes, seasoned with white wine, and spices, served over poblano rice. 25.50
  • 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. 23.50
  • Carne Asada
    New York strip served with cheese enchilada, black refried beans, red bell pepper, onions, mexican rice and guacamole. 28.50
  • Chile Relleno
    Poblano pepper stuffed with pork, pine nuts, and almonds, topped with roasted tomato sauce. 24.50
  • 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


  • Crema Bavaria
    Creamy bavarian mousse served with mixed berries, cinnamon, orange liqueur and vanilla sause. 8.00
  • Mousse de Chocolate
    Chocolate mousse and almond brittle candy 8.00
  • Helado de Dulce de Leche
    Caramel ice cream 7.00
  • Pastel de Queso con Cajeta
    Cheese cake with caramel sauce “cajeta”. 8.00


  • Appetizers 2.50
  • Fruit Cup 3.00


  • 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


  • Churritos 3.00
  • Dulce de Leche
    Ice Cream 3.00



Disney Quick Service Dining Plan

  • Lunch – n/a
  • Dinner – n/a

Disney Dining Plan

  • Lunch – (1) entitlement per person
  • Dinner – (1) entitlement per person

Disney Deluxe Dining Plan

  • Lunch – (1) entitlement per person
  • Dinner – (1) entitlement per person

Disney Premium Plan

  • Lunch – (1) entitlement per person
  • Dinner – (1) entitlement per person

Disney Platinum Plan

  • Lunch – (1) entitlement per person
  • Dinner – (1) entitlement per person
Advanced Dining Reservations (ADRs) are strongly recommended and can be made up to 180 days prior to your visit. Menu items and pricing are subject to change.

Epcot®

  • World Showcase – Mexico Pavilion
    Valid Theme Park Admission Required

Lunch

  • 11:30a – 4:00p

Dinner

  • 4:30p – Close*
* Restaurant hours subject to change and may vary based on Park operating hours.