Browse: MA » Somerville » Mexican Restaurants » Tuy Yo

Tuy Yo

858 Broadway, Somerville, MA 02144

(617) 623-5411

6176235411

Avg Price: $$ ($10-$20)
Cuisine: Mexican
Hours: Mon-Thu Dinner 5pm-10pm, Friday Dinner 4pm-1..

Mon-Thu Dinner 5pm-10pm, Friday Dinner 4pm-10pm, Saturday Breakfast / Brunch, 10am - 2pm and Dinner, 2pm until closing, Sunday Breakfast / Brunch, 10am - 2pm and Dinner 2pm until closing

Payments: Check, Mastercard, Visa, Travelers, Gift Cer..

Check, Mastercard, Visa, Travelers, Gift Certificate

Services: Breakfast Kid Friendly

Print Menu

Tuy Yo Menu

Breakfast & Brunch
	Scrambled eggs
	1 2 3 4 5 HUEVOS A LA MEXICANA Scrambled eggs with chopped tomatoes, onions and jalape±os served with refried beans
	1 2 3 4 5 HUEVOS CON CHORIZO Scrambled eggs with Mexican sausage served with refried beans.
	1 2 3 4 5 HUEVOS CON NOPALES Scrambled eggs with cactus served with beans.
	1 2 3 4 5 HUEVOS AL ALBA‘IL Scrambled eggs in pasilla and ancho pepper sauce served with refried beans.
	Combo TU Y YO $12.45
	1 2 3 4 5 Juice or Fresh Fruit Salad
	1 2 3 4 5 Cafe Americano or Chocolate Caliente de Oaxaca
	1 2 3 4 5 Your choice of one of our four types of scrambled eggs.
	Eggs Specialties
	1 2 3 4 5 HUEVOS RANCHEROS Two sunny-side up eggs covered with a red tomato sauce on a fried corn tortilla served with refried beans.
	1 2 3 4 5 HUEVOS MOTULE‘OS Two sunny-side up eggs served over a fried corn tortilla and beans covered with red sauce, fried ham, green peas and cheese.
	1 2 3 4 5 HUEVOS DIVORCIADOS Two sunny-side up eggs separated by a red and green sauce over a fried corn tortilla served with refried beans.
	1 2 3 4 5 HUEVOS DIVORCIADOS CON CARNE Two sunny-side up eggs separated by a red and green sauce over steak and a fried corn tortilla served with refried beans.
	1 2 3 4 5 DESAYUNO MEXICANO Steak served with red chilaquiles two sunny-side up eggs and refried beans.
	1 2 3 4 5 DESAYUNO CL?SICO CAMPIRANO Corn tortillas dipped in bean sauce with chicken and sprinkled with sausage and sour-cream.
	1 2 3 4 5 ARRACHERA MEXICANA Steak served with red chilaquiles, rajas poblanas (poblano pepper strips) and refried beans.
	1 2 3 4 5 CHILAQUILES VERDES VEGETARIANOS Crispy tortilla strips bathed in a green salsa served with refried beans.
	1 2 3 4 5 CHILAQUILES TOLUQUE‘OS Crispy tortilla strips bathed in green salsa and shredded chicken accompanied with a sunny side up egg. Mexican sausage and refried beans.
	1 2 3 4 5 ENCHILADAS POTOSINAS CON POLLO, QUESO Y CREMA Corn tortillas stuffed with chicken bathed with a red mole sauce covered with cheese and sour-cream and served with refried beans.
	1 2 3 4 5 ENFRIJOLADAS CON CARNE ASADA Corn tortillas dipped in bean sauce served with steak and cheese.
	1 2 3 4 5 QUESADILLA DE TINGA, FLOR DE CALABAZA, O CUITLACOCHE One turnover style corn flour dough filled with your choice of cheese and shredded beef, cheese and squash blosom or cheese and corn's black mushroom (when available).
	Children's Menu
	1 2 3 4 5 HUEVOS REVUELTOS Scrambled eggs with beans.
	1 2 3 4 5 GORDITA DE PILONCILLO Corn flour cake stuffed with brown sugar cane.
	1 2 3 4 5 GORDITA DE FRIJOLES Corn flour cake stuffed with refried beans.
	1 2 3 4 5 PICADA Hand stretched corn flour dough with tomato sauce, onions and cheese
	1 2 3 4 5 PL?TANO FRITO 3 fried plantain slices
	1 2 3 4 5 EMPANADA DE PL?TANO MACHO CON QUESO Plantain turnover filled with cheese
	1 2 3 4 5 COMBITO KIDS Scrambled eggs with refried beans and your choice of one side listed above.
Dinner Menu
	APPETIZERS TOPPINGS All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Tortitas de Camar³n Shrimp cakes made with pasilla, poblano, and guajillo chiles, tomatoes, onions, oregano, eggs, and breadcrumbs.
	1 2 3 4 5 Tamales Chicken (Oaxaca), corn (elote), coconut (coco), fish (pescado) and pork (puerco en joloch) fillings in corn dough, wrapped in banana leaves and steamed.
	1 2 3 4 5 Empanadas de Pl¡tano Macho con Queso Plantain turnovers filled with cheese.
	1 2 3 4 5 Sopes Hand stretched corn flour dough topped with beans, anejo cheese, onions & your choice of- Bisteck,Longaniza, Zucchini, Mushrooms Served with onions and cilantro
	1 2 3 4 5 Empanada de Camar³n Shrimp turnovers.
	1 2 3 4 5 Crepas de Cuitlacoche en salsa Poblana Thin crepes filled with cuitlacoche, corn, and onions, served with a Poblano pepper sauce.
	1 2 3 4 5 Quesadillas Turnover style corn flour dough filled with your choice of- Cheese / Tinga (Shredded beef), Cheese/ Flor de calabaza (Squash blossom), or Cuitlacoche (Corn black mushroom; when available)
	1 2 3 4 5 Tostadas de Pollo con Mole Negro Crispy mini corn tortillas topped with chicken & mole negro.
	1 2 3 4 5 Jalape±os Maria Luisa (Maria Luisa Gallardo de Sandoval 1950) Breaded Jalapeno peppers filled with shredded chicken served over a bed of tomato sauce
	1 2 3 4 5 Tacos de Chapulines Golden tacos stuffed with chapulines (grasshoppers) and guacamole.
	1 2 3 4 5 Flautas de Pollo Corn tortillas stuffed with shredded chicken topped with lettuce, sour cream, onions and anejo cheese.
	Soup All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Mole de Olla Soup made with chunks of flank steak seasoned with Mexican Spices, corn on the cob, squash, green beans, pasilla chiles, epazote and garlic.
	MOM'S CUISINE SEAFOOD All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Camar³n con Pulpo. (Dolores T de Mitates 1928) Shrimp and octopus in a garlic mojillo sauce with slices of pasilla peppers.
	1 2 3 4 5 Salm³n Criolla. (Estela G³mez de Cuervo 1940) Fresh pan fried Atlantic salmon in a creamy Guajillo sauce served with chipotle potato cakes.
	1 2 3 4 5 Chile Relleno de Camar³n. (Juan Jose Sandoval Guzm¡n 2003) Poblano pepper stuffed with shrimp, goat cheese and black olives drizzled in a red bell pepper sauce.
	1 2 3 4 5 Camar³n Capote a la Tamaulipeca. (Consuelo Bosque de Asomoza) Corn crusted shrimp.
	1 2 3 4 5 Tilapia Empapelada. (Evelia Guzm¡n de Sandoval 2003) Tilapia steam baked in wax paper with onions, tomatoes, parsley and cactus fruit.
	BEEF All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Bisteces "Mama Evelia". (Evelia G³mez Viuda de Guzm¡n 1930) Tender sirloin strips sauteed in onion and "tomatillo-chipotle"sauce.
	1 2 3 4 5 Bisteces en salsa "Borracha". (Emiliana Guzm¡n de Verdaled 1950) Tender sirloin strips simmered in a "drunken" sauce made with beer, pasilla peppers and cactus leaves (paddles).
	1 2 3 4 5 Tinga. (Claudia Fuentes 1931) Shredded beef slow cooked in assorted peppers (ancho, chipotle and guajillo)
	1 2 3 4 5 Chile Relleno en Nogada. When available.
	CHICKEN All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Pollo Dos Chiles con Nopales. Chicken breast in a morita & guajillo chile, cactus paddles, tomatoes, onions & garlic sauce.
	1 2 3 4 5 Mole Colorado Tlaxcalteca. (Estela Calzada 2005) Chicken breast in a red mole made with chocolate, almonds, peanuts, sesame seeds, pumpkin seeds, and ancho, pasilla, mulato & chipotle chiles. Served with plantains and tortillas.
	1 2 3 4 5 Pollo Yunkaax. (Aztec Maize God). (Epigmenio Guzman 2001) (When available) Boneless chicken breast stuffed with cuitlacoche (corn's black mushroom) and spinach sauce.
	1 2 3 4 5 Tinga Poblana. (Traditional) Shredded chicken breast slow cooked in assorted chipotle peppers and tomatoes.
	1 2 3 4 5 Pollo Chiapas. (Artemisa M, de Etienne 1922) Chicken breast marinated in orange and anato sauce.
	PORK All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Lomo de Puerco Asado en Chile Cascabel y canela, Pork loin cooked in a cascabel and cinnamon sauce.
	1 2 3 4 5 Cochinita Pibil. (Maria Nicolasa Ruiz Viuda de Espinosa 1908) Marinated shredded boneless pork loin broiled in Mayan sauce with spices.
	1 2 3 4 5 Pipian Verde en Colimense. (Xitlalic Portillo 1980) Pork loin cooked with onions, garlic, pumpkin seeds & a guajillo sauce.
	VEGETARIAN All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Indio Vestido. Cactus paddle stuffed with cheese drizzled in a guajillo and tomatillo sauce.
	1 2 3 4 5 Spinach a la Carlos. (Carlos Cerrillo 2001) Spinach and potatoes in a garlic butter sauce with spices.
	1 2 3 4 5 Champinones al Chipotle. Mushrooms in a creamy chipotle pepper sauce.
	SALADS All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Tu y Yo. Lettuce with tomato, Panela cheese and cilantro dressing.
	1 2 3 4 5 Japoamore. Spinach, celery, apple, cucumber, and orange slices in a yogurt-balsamic dressing and topped with sesame seeds.
	DESSERTS All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Dulce de Pina con Coco. Pineapple and coconut compote.
	1 2 3 4 5 Pie de Pina. (A la Evelia Guzm¡n) Pineapple cake.
	1 2 3 4 5 Dulce de Calabaza. Candied squash.
	1 2 3 4 5 Flan a la Doris. Home made caramel custard served with cinnamon cream sauce.
	CHILDREN'S MENU All appetizers are served with red and green salsa on the side*
	1 2 3 4 5 Enfrijoladas with Carne Asada. 2 Tortillas filled with grilled beef, cheese and beans, served with rice.
	1 2 3 4 5 Milanesa. Breaded beef filet, served with rice and beans.
	1 2 3 4 5 Pollo Empanizado. Breaded chicken, served with rice and beans.
	1 2 3 4 5 Pollo al Grill. Grilled chicken, served with rice and beans.

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