This month, all five Serrano’s Mexican Restaurant locations in the East Valley will be testing several new recipes as October specials:
- Spiced Brandy Cider: Brandy and apple cider garnished with an orange slice and a sprinkle of cinnamon ($6.99);
- Shrimp Ceviche Tostaditos: Citrus shrimp ceviche topped with mango salsa, pickled red onions, and queso fresco, and served with three mini tostadas ($9.99);
- Pollo Serrano and Grilled Vegetable Salad: Romaine lettuce, grilled zucchini, squash, red onion, and queso fresco topped with cilantro, lime-marinated chicken, pico de gallo, and house avocado vinaigrette ($14.99);
- Barbacoa Bowl (pictured): Serrano’s signature slow-cooked barbacoa beef topped with corn, queso fresco, and cilantro, and served with a bed of Spanish rice, black beans, and house-made flour tortillas ($12.99);
- Mexican Street Corn Lollipop: Traditional elote with grated cotija cheese, Tajin, and lime ($3.99);
- Is it Fall Yet?: Shared dessert of caramel apple flan with buñuelos covered in cinnamon sugar, paired with two dessert chimis and whipped cream ($7.99).
Also, Serrano’s continues to offer six to-go family packs available via curbside pickup or delivery, with an option to purchase $5 to-go margaritas or $4 draft or bottled beer via curbside pickup.
