Beef Milanesa
Savor this bold fusion where a golden-crusted breaded beef meets al dente spaghetti draped in a velvety roasted poblano sauce. The beef’s coating—crafted with panko and a kick of red chili—gives way to tender meat, while the pasta shines with the poblano’s smoky depth and creamy richness. This is a dish that marries Argentine tradition with Mexican fire, designed for those who crave comfort with a twist.
Nutritional facts
Protein
55g
Carbs
81g
Calories
990kcal
Fat
49g
Ingredients
Beef Eye Round, Spaghetti, Canola Oil, Heavy Cream, All Purpose Flour, Egg, Onion, Poblano Peppers , Sour Cream, Panko Breadcrumbs, Cream Cheese, Yellow Mustard, Canola and Olive Oil Blend, Worcestershire Sauce, Black Pepper, Crushed Red Pepper, Kosher Salt, Italian Parsley, Cilantro, Thyme, Mexican Oregano, Granulated Garlic, Spice, Parsley, Dried, Jalapeno Peppers, Garlic, Chicken Base
Contains milk, eggs, fish, wheat, soybeans.
Reviews
3.1
Based on 111 reviews
Gerry · 02/11/26
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About Roberto Vergara
Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, Vergara moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, Vergara is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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