Yenat Guada Ethiopian Cuisine Menu (Update 2025)

Sparkling mineral water, sourced and bottled in Monterrey, Mexico, offering a refreshing and crisp taste.

Chicken leg simmered in onion, barbare, and spiced butter.

Beef tartar ground beef seasoned with mitmita, onions, and jalapenos.

Pieces of tender beef simmered in powdered chickpeas sauce.

Pieces of lamb sauteed with onions and jalapenos, seasoned with a touch of black pepper, rosemary, and spiced butter.

Tenderloin beef tartar seasoned with mitmita and niter kibbeh butter.

Beef tibs sauteed in red pepper sauce and mixed with pieces of injera.

Beef tenderloin sauteed with onions and jalapenos and seasoned with black pepper.

Cubes of choice lean beef tossed in hot pepper sauce and seasoned butter. Ethiopian sushi.

Beef strips marinated with spices and herbs from Ethiopia served on a sizzling platter.

Vegetarian. Lightly boiled collard green flavored with garlic and onions.

Vegetarian. Roasted powdered chickpeas slow cooked with onion and with your choice of spiced butter or oil.

Vegetarian. Small pieces of injera tossed in zesty lemon juice and olive oil mixed with diced jalapenos, onions, mustard, tomatoes, and crushed red pepper.

Vegetarian. Yellow split peas stew served thick spiced with turmeric, ginger, and garlic.

Vegetarian. Split red lentils stew slow cooked until thick spiced with berbere, onion, garlic, and ginger.

Vegetarian. Lightly fried cabbage leaves simmered in diced tomato sauce mixed with spiced potato and carrots.

Vegetarian. A combination of vegetable dishes red lentil stew, split peas yellow stew, chickpeas stew, collard green lightly cooked, cabbage, string beans, and carrots.