A new dining option has arrived on Sixth Avenue and Sixth Street.
Oralia Coffee + Kitchen, located at 501 N. Sixth. Ave. #101, opened its doors back in May, serving coffee and baked goods, but now the coffee shop has officially opened its kitchen for breakfast and lunch.
From 7 a.m. – 4 p.m. daily, the new Mexican-American-themed menu will be available (both breakfast and lunch), which features dishes like the Sonoran Chorizo Burrito, Brioche French Toast, Huevos Rancheros, and Green Chile Cheese Fries for breakfast.
For lunch, they have a Taco Plate, Chicken Salad Sandwich, Southwest Rice Bowl, Chicken + Date Salad, and a House Burger.
Cheese Quesadilla – topped with guacamole, chipotle crema, and queso fresco
Green Chile Cheese Fries – fries topped with cheese sauce, roasted green chile, queso fresco, and chipotle crema
Breakfast Plates
Traditional Breakfast – two eggs, potato hash, two slices of bacon, and Barrio Bread toast and jam
Omelet – two eggs, sauteed spinach, roasted green chile, Monterey Jack cheese, and topped with arugula, avocado, and chipotle crema. Served with Barrio Bread toast.
Avocado Toast – Barrio Bread Pan Levain, two eggs over medium, and topped with arugula, pickled onion, and “everything bagel” seasoning
Breakfast Sandwich – toasted potato bun, two over-hard eggs, thick-cut bacon, and cheddar cheese
Huevos Rancheros – crispy masa gordita, smashed beans, two sunny-side-up eggs, pickled onions, chile verde sauce, and topped with green onions, cilantro, queso fresco, and chipotle crema
Lunch Menu
Bowls and Plates
Taco Plate – three corn tortillas, grilled chicken or shrimp, wrapped in Oaxaca cheese, and then topped with lettuce, avocado, cilantro, green onion, and chipotle crema
Southwest Rice Bowl – grilled chipotle chicken or shrimp, cilantro lime rice, beans, roasted corn, pickled onion, and topped with lettuce, guacamole, cilantro, green onion, queso fresco, and chipotle crema
Bean Burrito – smashed beans and Monterey Jack cheese
Buffalo Chicken Sandwich – grilled spicy Buffalo chicken breast, pepper Jack cheese, lettuce, tomato, and ranch on a brioche bun. Served with fries.
Chicken Salad Sandwich – chicken salad, bacon, avocado, lettuce, tomato, onion, and a cream cheese shmear on toasted wheat bread. Served with fries.
House Burger – griddled burger, cheddar cheese, lettuce, onion, tomato, and a house sauce on a brioche bun. Served with fries.
Salads
Chicken + Date – mixed greens, chopped chicken, Medjool dates, dried cranberries, avocado, walnuts, and feta with a balsamic vinaigrette
Chipotle Shrimp – mixed greens, grilled chipotle shrimp, beans, corn, cucumber, radish, bell pepper, avocado, queso fresco, and corn chips with a cilantro lime dressing
Chicken + Apple – arugula, sliced apple, manchego, honey-roasted pecans, and a lemon vinaigrette
Greek – mixed greens, grilled chicken, olives, cucumber, onion, tomato, feta and an oregano vinaigrette
Oralia’s daily drink menu features mochas, lattes, cappuccinos, and a simple drip coffee that’ll all have you lifting off the sidewalk with a heel-click jump. Also, they’re serving other options like a new organic, ceremonial-grade matcha consisting of antioxidants, l-theanine, and light caffeine. Try the Honey Vanilla Matcha out if you’re in the mood for a coffee alternative.
Honey Vanilla Matcha (Photo courtesy of Oralia Coffee + Kitchen)
Other beverages include Top Chico, Mexican Coke, Squirt, lemonade, strawberry lemonade, tea, orange juice, and apple juice. There’s plenty to go around!
The shop is open daily, serving breakfast and lunch from 7 a.m. – 4 p.m.
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At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
