TAKE OUT – 919.835.3593

What's for Dinner?

At Centro, the restaurant comes alive in a warm and energetic atmosphere. Our seasonal menus in the kitchen feature both contemporary and traditional Mexican food with weekly appetizer and entrée specials. For large parties, you may reserve our event space upstairs where we will be happy to cater to your party's needs.

Fresh, Local, and Organic

We proudly serve fresh, local, and organic ingredients whenever possible to provide healthy and flavorful dishes, as well as to support our NC farmers.


For more information on events and catering, please visit here.

Dinner del corazón

1800 8


Guacamolito 6

Our famous fresh guacamole, served with crispy golden doritos and fresh veggies

Queso con Frijoles Charros 8

Blend of Mexican cheeses mixed with pinto beans, chorizo, chiles, cilantro and onions. Served with crispy tortillas.

Ignacios 10

Our signature version of the ultimate appetizer- A warm base of black beans topped with house-fried white corn chips and melted queso, finished with pico de gallo, Mexican cream, our famous guacamole, and fresh jalapeños. // Add grass-fed steak 2 // Add chicken tinga 2

Platos Pequeños

Molletes Tradicionales 9

Grilled telera toasts, topped with refried beans, pico de gallo, spicy chorizo, and cotija cheese.

Pozole 8

Traditional tomato-based pork and hominy soup with Pasilla chiles and oregano. Hearty, homey, and guaranteed to warm your belly during these long, cold nights.

Tamales de la casa 9

The hallmark of Mexican cuisine- Flavorful corn masa tamales stuffed with weekly specialties and served with grilled veggies. We love them, and you will too... ¡VIVA EL TAMAL!

Huaraches de Carnitas 10

Fried corn masa base topped with refried beans and grass-fed pork in tomatillo sauce, finished with cabbage, avocado, pickled red onions, and cilantro.

Tacos Meros 12

True Mexican tacos- simple and delicious. Three corn tortillas tacos filled with your choice of carnitas, chicken tinga, carne asada, nopal, portobellas, or weekly specialty, topped with cilantro and diced white onions.

Ensalada de Betabel 9

Mesclun greens tossed in orange-chile guajillo vinaigrette with marinated beets, queso fresco, and a mix of pumpkin seeds and pecans. // Add grilled grass-fed steak 3 // Add grilled shrimp 3 //

Mejillones a la Mexicana 10

PEI mussels steamed in a combination of Mexican chorizo and chipotle-cream sauce, finished with a touch of white wine and served with telera toasts.

Tostadas de Molcajete 10

Two corn tostadas topped with grilled grass-fed steak, nopal, queso fresco, beans, and our chile de arbol-roasted tomato salsa.

Plato Fuerte

Tacos de Pescado 16.5

Two soft corn tortilla tacos topped with our grilled fish of the day, spicy slaw, avocado, and fresh fruit salsa, served with rice and beans. These truly are the BEST in town!

Mole Manchamanteles 17

Free-range chicken breast cooked in our legendary mole sauce, served with rice, plantains, and corn tortillas. This exquisite mole of mix of fruits, nuts and spices is unlike anything you’ve ever tasted-¡FABULOSO!

Poc Chuc 17

Grilled, all-natural Berkshire pork chop topped with a roasted habanero and tomato salsa, served with white rice and chile piquin creamed potatoes.

Salmon con Corteza 17

Pan-seared peanut & chile de arbol crusted salmon filet served with sweet potato puree and braised greens, finished with roasted tomatillo-chipotle salsa.

Chile en Nogada 17

Fire-roasted Poblano pepper stuffed with a mixture of tender pork, diced apples, pears, apricots, plantains, almonds, and raisins, topped with walnut cream sauce and pomegranate seeds.

Chilaquiles Verdes con Huevos 14

Sautéed corn tortillas in a creamy salsa verde, topped with two poached local eggs and a trio of seasoned sweet peppers. // Sub the eggs for Jimador Añejo stewed leg of lamb 4 // shrimp 3 // grass-fed steak 3 // organic chicken breast 3

Los Carlos 14

The eternal provider- Two grilled flour tortillas filled with grass-fed steak, pico de gallo, Chihuahua cheese, and avocado, served with cilantro rice and refried black beans.

Enchiladas de la Familia 14

All the comfort and tradition of Mexico in one plate: Steak, chicken, and black bean enchiladas top with melted cheese, chipotle, tomatillo, and Mexican cream sauces. Teamed up with cilantro rice and refried black beans.

Mar y Tierra 17

Centro’s take on Surf and Turf- Grilled grass-fed steak and shrimp topped with Guajillo chile sauce, served with cheesy, scalloped potatoes and green onions.

Arroz a la Tumbada 18

Jalapeño rice topped with seasoned shrimp, fish, calamari and PEI mussels in a chile ancho and anis sauce. It’s a taste of the sea, straight from the ports of Veracruz.