Tapas – Snaks – Botanas
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Taco Palenque Nutrition Information a 2,000 Calorie Daily Diet Is Used for General Nutritional Advice. Individual Calorie Needs
Taco Palenque Nutrition Information 1 A 2,000 calorie daily diet is used for general nutritional advice. Individual calorie needs may vary. Some items included on this list may not be available at all restaurants. TACOS. Served on flour tortilla except Matamoros and Crispy Taco served on corn tortilla Serving Size (g) Calories Fat Cal Fat (g) Sat (g) Trans (g) Chol (mg) Sod (mg) Carbs (g) Fiber (g) Sugar (g) Prot (g) Vit A % Vit C % Calcium% Iron % Chorreado 147 380 180 20g 7g 0.5g 15mg 830mg 28g 9g < 1g 22g 0% 0% 4% 15% Casero 176 380 150 16g 5g 0g 10mg 1050mg 41g 10g 1g 16g 0% 0% 6% 15% Matamoros 140 340 150 17g 7g 0g 25mg 410mg 23g 4g 0g 19g 4% 4% 10% 10% Al Pastor 122 310 150 17g 7g 0g 30mg 710mg 25g 2g 2g 16g 80% 15% 2% 10% Pirata 224 680 350 39g 17g 1g 60mg 1300mg 47g 10g 1g 35g 8% 0% 35% 20% Pirata Jr. 147 420 220 25g 11g 0g 40mg 860mg 29g 8g < 1g 21g 6% 0% 25% 10% Fajitas 105 310 140 15g 5g 0.5g 15mg 580mg 19g 2g < 1g 24g 0% 0% 2% 15% Picadillo 181 380 150 16g 6g 1g 45mg 620mg 39g 3g < 1g 19g 2% 4% 4% 15% Guisada 178 330 100 11g 3.5g 0g 75mg 300mg 24g 3g 2g 32g 40% 6% 4% 25% Chicken Fajitas 105 260 80 9g 2.5g 0g 20mg 780mg 19g 2g < 1g 24g 0% 0% 2% 6% Sirloin 105 260 80 9g 3g 0g 10mg 590mg 19g 2g < 1g 25g 0% 0% 2% 15% Bean & Cheese 196 600 300 34g 15g 0g 50mg 1150mg 52g 13g < 1g 20g 8% 0% 35% 15% Crispy Taco Picadillo 140 200 90 11g 4.5g 0g 35mg 220mg 13g 2g 1g 11g 20% 6% 10% 8% Taco Beans 153 420 180 20g 7g 0g 10mg 870mg 51g 13g < 1g 10g 0% 0% 6% 15% TACOS. -
Five Star Menudo . Day Break . Our Breakfast Favorites
. Day Break . Our Breakfast Favorites served with Refried Beans & Potatoes, Tortillas or Toast CHILAQUILES CON QUESO 8 MACHACADO A LA MEXICANA 12 ADD CHICKEN 2 ADD TWO EGGS 2 THREE EGGS WITH BEEF MACHACADO EL TEX MEX 11 THREE EGGS WITH ORIGINAL SPAM BREAKFAST 9 CHOICE OF BACON, HAM OR SPAM THREE EGGS WITH A SLICE OF SPAM LOS DOS LAREDOS 14 THREE EGGS SERVED WITH BARBACOA, PANCAKE AND CHOICE OF CHICHARRON PRENSADO 10 BACON, HAM OR SPAM CHICHARRONES SIMMERED IN ROCHA’S SALSA THE OMELETTE 9 THREE EGGS, CHEESE, BELL PEPPER, LA BARBACOA 13 ONION & CHOICE OF BACON, BARBACOA HAM OR SPAM PREPARED ANY STYLE “BEST IN TOWN” MIGAS A LA MEXICANA 11 FOUR EGGS SCRAMBLED WITH TOASTED CRISPY TORTILLA CHIPS Five Star Menudo AWARD WINNING MENUDO CUP 3 SMALL 8 LARGE 10 . Taco Bar . Breakfast Plates . Morning Sides . Beverages . Original Taco Bar Meat Taco Bar Breakfast Plates 2.50 3.50 8.00 three eggs...any style select any two items your choice served with EGGS BARBACOA beans & potatoes POTATO BARBACOA A LA MEXICANA toast or tortillas HAM CHICHARRON PRENSADO HUEVOS RANCHEROS BACON DESHEBRADA POTATO & EGGS CHORIZO GUISADO CHORIZO & EGGS DIABLO REFRIED BEANS MACHACADO A LA MEXICANA WINES & EGGS BEAN LENGUA HAM & EGGS CHEESE LENGUA EN SALSA BACON & EGGS MIGAS SPAM & EGG SPAM & EGGS WINES Traditional Taco Bar choose your style A LA MEXICANA 4.75 EN SALSA PIRATA Morning Sides BEEF FAJITA CHICKEN FAJITA BACON 2 AGUACATE HAM 2 CATAN FISH SPAM 2 Taco Add Ons EGG 1 TOAST 1.50 AGUACATE .60 Beverages FOUNTAIN DRINKS 2.50 POTATOES 2 DIABLO REFRIED BEANS .60 COFFEE & TEA 2.50 PANCAKES 5 TORTILLA .60 AGUAS FRESCAS BARBACOA 4 CHEESE .60 ONE REFILL 2.75 AGUACATE 1.50 BACON SLICE .60 ORANGE JUICE 2.75 AGUACATE BOWL 6 MEXICAN COCA COLA 3.50 OATMEAL CUP 2 BOWL 5 BOTTLED WATER 1.25 * FLAVOR YOUR TEA/LEMONADE .50 RASPBERRY, STRAWBERRY, PEACH & MANGO . -
Soups & Stews Cookbook
SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food -
La Rayúa Zona Noroeste El Cabrero Madrileño La Chimenea Casa Pozas Tartajo Kandrak Casa Gómez BASES DEL CONCURSO Cada Vez
Zona Noroeste El Cabrero Casa Kandrak Precio: 11 €. Pozas Tartajo Precio: 18 €. Se sirve: Jueves y viernes. 21 € (Cocción 48 horas). Incluye: Cocido, bebida, postre o café. Precio: 10 € (jueves) y sáb. (17 €). Se sirve: viernes, sábado y domingo. Se sirve: C/ San Juan, 10. Alpedrete. Jueves y sábado. Incluye: Cocido en horno de leña a Incluye: Tel.: 91 857 16 65 Ensalada y cocido completo. baja temperatura, durante 24 horas. Cocido del jueves incl. bebida. No incluye bebida ni postre. El sábado, bebidas aparte. Disponible cocido sin gluten y vegetariano por encargo. Madrileño C/ Dos de Mayo, 4. Guadarrama. Tel.: 91 854 71 83 | 650 81 70 58 C/ Peñalara, 1. Collado Villalba Precio: 19 €. Tel.: 910 263 679 Se sirve: De lunes a viernes. Incluye: Aperitivo, sopa de cocido, Casa Gómez ensalada de tomate raf Cabo de Gata, Precio cocido con sus viandas. : 18 €. Se sirve: De viernes a domingo. El Alto Postres caseros. Bebida: vino tinto Incluye: Altrejo, D.O. Ribera del Duero. cocido completo y postre. Precio:17 € No incl. bebida. Se aconseja reserva. Se sirve: todos los días durante la C/ Doctor Palanca, 3. Guadarrama C/ Emilio Serrano, 32. Cercedilla. VIII Ruta del Cocido Madrileño. Tel.: 91 854 13 08 Tel.: 91 852 01 46 Incluye: Cocido en tres vuelcos, www.restaurantemadrileno.es www.restaurantegomez.es aperitivo, pan, bebida, nuestra torrija caramelizada y café. La Rayúa Avda. Canteros, 11. Alpedrete. La Chimenea Tel.: 910 646 978 Precio: 19 €. www.restauranteelalto.com BASES DEL CONCURSO Precio : 19,25 € Se sirve: Todos los días del año. Se sirve: Todos los jueves. -
Cocido for the Comedor
Cocido for the Comedor 3 tablespoon olive oil 1 tablespoon cumin 1 teaspoon oregano 1 EACH: green, yellow and orange bell peppers, chopped 1 onion sliced 2 cloves of garlic, minced 1 jalapeno, deseeded and minced Kosher salt and black peppercorns to taste (start with about 1 teaspoon each) 2 lbs. pork shoulder or beef shank, cut into chunks 4 cups of water 4 cups chicken broth 2 Large russet potatoes, peeled and cut in 1 inch chunks Other optional vegetables depending on the season and what's on hand might include: 1 16 oz. can hominy or posole, drained 1 carrot cut in 1/2 inch pieces 2 ears of corn cut into 8 pieces 1 zucchini, cut into thick slices, or chayote 1 yellow summer squash, cut into thick slices 1/4 head of Cabbage thinly sliced Garnishes might include: Cilantro, avocado, radishes, fresh salsa Corn tortillas hot and slathered in butter, yellow rice Instructions Season meat with salt and pepper. Set it aside. Heat a large Dutch oven over medium heat. Add oil. Sauté the peppers, onions and garlic in oiluntil limp and beginning to brown, stirring. Then brown the meat in the oil with spices (cumin and oregano). Add water and broth and bring to boil. Skim foam from surface. Cover loosely and simmer for about 2 1/2 hours or until the meat is very tender. Add potato and carrot and simmer for about 25 minutes. Add corn and posole cover and simmer 15 minutes. Then add zucchini, squash and cabbage and cover and simmer 10 minutes or until slightly soft. -
Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredit
Residence in a Deprived Urban Food Environment: Food Access, Affordability, and Quality in a Paraguayan Food Desert by Meredith Gartin A Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy Approved April 2012 by the Graduate Supervisory Committee: Alexandra Brewis Slade, Chair Amber Wutich Christopher Boone ARIZONA STATE UNIVERSITY August 2012 ABSTRACT Food deserts are the collection of deprived food environments and limit local residents from accessing healthy and affordable food. This dissertation research in San Lorenzo, Paraguay tests if the assumptions about food deserts in the Global North are also relevant to the Global South. In the Global South, the recent growth of supermarkets is transforming local food environments and may worsen residential food access, such as through emerging more food deserts globally. This dissertation research blends the tools, theories, and frameworks from clinical nutrition, public health, and anthropology to identify the form and impact of food deserts in the market city of San Lorenzo, Paraguay. The downtown food retail district and the neighborhood food environment in San Lorenzo were mapped to assess what stores and markets are used by residents. The food stores include a variety of formal (supermarkets) and informal (local corner stores and market vendors) market sources. Food stores were characterized using an adapted version of the Nutrition Environment Measures Survey for Stores (NEMS-S) to measure store food availability, affordability, and quality. A major goal in this dissertation was to identify how and why residents select a type of food store source over another using various ethnographic interviewing techniques. Residential store selection was linked to the NEMS-S measures to establish a connection between the objective quality of the local food environment, residential behaviors in the local food environment, and i nutritional health status. -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
Portuguese Nicknames As Surnames 75
Portuguese Nicknatnes as Surnatnes JOSEPH G. FUCILLA THE MOST COMPREHENSIVE STUDY on Portuguese personal names is Jose Leite de Vasconcellos' Antroponimia portuguesa (Lisbon, 1928). It is a mine of very useful and very interesting informa- tion with copious examples that date from the Middle Ages to the present time. In it a considerable portion of Parte III, capitulo I, "Especies de apelidos," pp. 190-278, is devoted to nicknames, but concerned primarily with alcunhas and only incidentally with apelidos, that is, alcunhas or sobriquets that have been transformed into surnames. With reference to modern surnames, the general repertoire that has supplied Leite with a certain number of appellations belonging to this type is the Abe de Miragaia's Diccionario de appellidos portugueses (Porto, 1908). For names currently in circulation, Leite has relied heavily on the Anuario da Universidade de Lisboa, 1915-16, and the Anuario comercial for 1918. The dates of these directories rather pointedly reveal that the assembling of the bulk of his nickname surnames had been completed at about that time. There were obviously plenty of additional, extensive annual lists that were then available preceding and following them, but the fact that they are not cited conveys the impression that no real effort was made to utilize them systematically. One important list that might have been consulted is the telephone directory of Lisbon which in 1920 had a population of approximately half a million. Today, with its population almost doubled, the value of the directory has, of course, increased enormously as a source for the study of Portuguese surnames. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
LUNES 1 THURSDAY 1 FRIDAY 2 Lentils Light/Normal Asturian Stew Tortilla Española Soup Castilian Castilian Soup Carrot Cream
MENU APRIL 2018 LUNES 1 THURSDAY 1 FRIDAY 2 Lentils Light/Normal Asturian Stew Tortilla Española Soup Castilian Castilian Soup Carrot Cream Light/Normal Green beans with tomato and potato Tagliatelle with Asparagus and Mushrooms Gnocchi with Tomato and Basil Primer Plato rice with chicken, coconut and Coca-Cola Broccoli with Cheese Cream Stuffed Eggplant Spaghetti with vegetables Paella Rice with Vegetables and Tuna salad Buffet Salad Buffet Salad Buffet Fried eggs with ham Hamburger with Caramelized Onion Pig books hake battered with aioli Peppers Stuffed with Cod cod Encebollado tuna dumplings Barbecue Chicken Wings Cod Fritters Segundo Plato Grilled Chicken Breast Grilled Chicken Breast Grilled Chicken Breast Grilled Fillet of Veal Grilled Fillet of Veal Grilled Fillet of Veal Grilled Pork Loin Grilled Pork Loin Grilled Pork Loin Natural Lunch's Burger Natural Lunch's Burger Natural Lunch's Burger MONDAY 5 TUESDAY 6 WEDNESDAY 7 THURSDAY 8 FRIDAY 9 Lentils Light / Normal Vegetable Soup "Cocido" Soup Fabada Tortilla Española Pumpkin Cream Light / Normal Zucchini Cream Light / Normal Pea cream Vegetable Cream Light/Normal Asparagus Cream Fideua Penne Gratin Raviolis to the Rabiatta Tagliatelle with Tomato and Basil Moussaka Primer Plato Roasted Vegetables Cabbage Riojana Style Artichokes with ham Quiche with Spinach and Bacon Grilled Vegetables Chinese Rice Cod Stew Eggs Gratin Paella Potato Stew with Ribs Salad Buffet Salad Buffet Salad Buffet Salad Buffet Salad Buffet Roasted Chicken Pork with Orange Sauce "Cocido" Chicken Nuggets Meat -
Gracias Por Elegirnos Una Vez
... from de Orchard Passionata salad: Oak leaf lettuce, ruccula, duck ham, pear, cherry tomatoes, 9,00 mango ice-cream with stuffed date and blueberry vinaigrette. A touch of eroticism, uhmmm. Italo-Mex salad: Burrata (fresh italian cheese with spun dough made from mozzarella 9,50 and cream), tomato, guacamole (mashed avocado mixture), anchovy cream, crunchy dehydrated tomato flakes and basil dressing. Salmorejo: soft tomato cream with olive oil ice cream, cured ham and boiled egg. 7,50 Served cold Vegetarian meze: beetroot hummus with seeds, grilled vegetables salad with quinoa 9,00 and yoghurt, eggplant cream, dried tomato and red pesto. … to whet your appetite Causa Mad-Limeña: (salad – causa limeña fusion). Potato timbale, violet potato, 8,50 guacamole, shrimps, carrot, Ají Limo (hot pepper) and Ají Amarillo (yellow soft pepper) garlic sauce. You can order it vegetarian. Caramelized mousse of Foie de canard millefeuille with sweet potato jelly and goat 10,50 cheese. Galician style octopus quesadillas, with paprika sauce and guacamole. 11,00 Pasta Luego: Tiny pasta bags stuffed with cheese and pear over creamy parmesan 9,00 sauce, nuts and celery. Risotto: Italian dish of rice cooked in broth with spicachs, cheese (El Casar) 9,50 and Jabugo cured ham. Tabla Crujiente: Brie cheese tempura, ham croquettes and vegetable 10,50 samosas with tomato jam, sweet soy sauce, Raita (yogurt and mint sauce) and hummus (chickpeas cream). Vietnamese rolls: Filled with chicken and banana curry rolled in lettuce and mint, with 8,50 nuoc cham sauce. Chicken or vegetable Pad-Thai: rice noodles, vegetables and soy sprouts sautéed in a 9,00 wok pan with soy sauce, tamarind, peanuts and coriander (optional). -
Carta Ingles Spanish Nueva.Docx
T A P A S ( you can order it as starter….) Redscorpion Pâtè …………………………………………………...………. 10.00 € Pastel de Cabracho Chips with Cabrales blue cheese sauce …………………………..………….. 5,00 € Patatas al Cabrales Select chorizo saussage cooked in cider sauce ……………………….……… 6,00 € Chorizo a la sidra Padrón green peppers ………………………………………………..………. 7.00 € Pimientos de Padrón Fried apple with Cabrales blue cheese & honey & walnuts ……….….…… 9.75 € Manzana frita con Cabrales, miel y nueces Homemade croquettes (spanish ham) ……………………….……………… 8.00 € Croquetas de jamón Onios stuffed with meat …………………………………………………….. 10.00 € Cebollas rellenas de carne FROM THE SEA Anchovies fillet, pickled anchovies fillet & cheese ……………………….. 12,00 € Anchoas, boquerones y quesu Grilled baby squid ………………………………………………...………… 10.00 € Chipirones a la plancha Fried squid …………………………………………………………….……… 9.75 € Calamares a la romana Mussels “vinagreta” ..…………………………………………………….…. 10,00 € Mejillones vinagreta Codfish with vegetables …….. ……………………………………...……... 15.00 € Bacalao con verduras Terrace surcharge 0.15 € per item V.A.T. includes CURED MEAT & CHEESES Spanish ham ……………………...………………………………………….. 12.00 € Jamón ibérico de Guijuelo Cured beef ………………………………………………………………….. 10,00 € Cecina Ezequiel Spicy chorizo ………………………………………………………………….. 7.00 € Chorizo picante Cured beef & goat cheese & red peppers marmelade ………..…………… 12.00 € Cecina quesu de cabra y mermelada de pimientos Selection of cured meats …………………………………………..………… 13,50 € Tabla de embutidos Cabrales blue cheese …………………………………………….……………. 6.00 € Queso de Cabrales Caxigón Cheese ( goat or cow´s milk) …………...…………………………. 5.00 € Caxigón (oveja o cabra o vaca) Cabriteru ( sheep´s milk ) …………………………………...………..……… 7.00 € Tres leches Pría Selection of cheeses ………………………………………………...……….. 13,50 € Tabla de quesos CORN CHAPATTIS (typical dish) Corn chapatti with spicy pork minced …………………………………...…. 8.50 € Tortu picadillo Corn chapatti with Cabrales blue cheese ……………………………...……. 8.50 € Tortu Cabrales Corn chapatti with cured beef an goat cheese …………………..………….