Me Gusta Menu

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Combination Plates Cheeseburger Combo $5.00 Serve with Rice, Beans, Tortillas & Salsa With Fries and Can Soda Combo #1 - Taco Combo $5.50 (2 Tacos) Two tacos, Asada, Chicken, Ordenes Extrasl Side Order Shrimp, Carnitas French Fries /Papas Fritas $1.99 Combo #2 - Tamale Plate $6.99 Rice / Arroz $1.50 Combo One Tamale, Two Tacos Beans / Frijoles $1.50 Avocado / Aguacate $0.75 Combo #3 - Chile Relleno $8.99 Sour cream / Crema $0.50 2 Tacos, Chile Relleno, Two Tacos Extra Cheese / Extra Queso $0.75 Combo #4 - 2 Chiles $8.99 Chips & Salsa $2.00 Rellenos Two Chile Rellenos, Rice & Beans Combo #5 - Chile relleno -$7.99 Tamal Beverages I Bebidas Combo #6 - 2 Tamales $6.99 ':.~ c1 aroz y frijoles (two Tamale Rice and beans Coffee $1.50 Jarritos $1.50 Family Pack #1 Snapples $1.75 Orange Juice $1.75 10 Tacos I 5 Tamales $2499 Coke 20 oz $1.75 Fresh Lemonade i- __ ~-.. $2.00 & 2 Liter Coke Horchata/Jamaica $2.00 Family Pack #2 Lancaster 518 W. Lancaster Blvd. 15 Tacos, Rice, Lancaster, CA. 9534 Beans, Salsa & $2499 2 Liter coke (661) 945-4101 Me Gusta Family Pack # 1 Lancaster Market Place Carnitas 1_5 pound $1599 44830 Valley Central Way #114 Rice, Beans, Salsa Lancaster, CA. 93536 Tortilas & 2 Liter coke (661)948-9111 Me Gusta Family Pack # 2 VISA'_ Ú-kMY _. 6 Tacos, 3 Tamales Chips, Salsa & $1599 We Accept Visa, Master Card, Debit, American express, 2 Liter coke Discovery, JCB (Taxes are not included) Desayuno/Breakfast $5.95 Quesadillas Me Gusta $6.99 Serve with Rice,Beans & Tortilas GflURllXT T:lflJllES Another Specialty Made with Mozzarela Cheese, Huevos Rancheros/Mexican Eggs '..--: Our Specialty ~ Bell Pepper, Onion & mushrooms. Huevos con chorizo/ Chorizo & Eggs Tamales Estilo Puerto Vallarta Huevos con Hamonlam & Eggs Steak/Asada, Chicken! Pollo, Pork/Carnitas Huevos a la Mexicana Pork (Green) $2.50 Quesadilla Plain $3.99 French Toast Shredded Beef/red Sauce Quesadila Shrimp (Camaron) $7.50 Breakfast Burrito $4.95 PorkIuerco (Green sauce) Huevos con Chorizo, Huevos con Jamon Chicken (Green Sauce) Chile & Cheese Breakfast Burrito Special Sweet Corn Sweet Pineapple $2.50 Veggie House Special Wet Tamale $3.50 One Tamale, red or green salsa on top, ~ \. sour cream & cheedar Cheese. ~~..-L .' , .~ -~.. ~\., Steak I Asada, Pork! Carnitas, ChickenIollo Toungel Lengua, Marinate pork! Al Pastor Shredded Beef (with red or green sauce.) Shrimp Burrito Burrito Mixto $5.99 Pulpo & Camaron Asada, Carnitas, Chicken $5.99 $6.50 $ 4.95 Classic Mexican Sandwhich Tacos Me Gusta $2.99 (Mayo,Avocado, Lettuce, gril onion, Tomatoes Flour tortilla 6", Sour Cream Cheese & Sour Cream.) Shredded Lettuce, Chopped, Tomatoes, Steak! Asada Onions, Cilantro, & cheddar Cheese. Ham/Hamon Chicken! Pollo Chorizo $ 5.95 Carnitas Shrimp Mexican Plãtes $8.99 (Camaron) Doubleldoble $1.99 Serve with Rice, Beans, Tortillas & Salsa Menudo I Pozole I Caldo de Res Griled Chicken Breast, Carne Asada Plate Caldo de Polio I Caldo de Camaron Carnitas Plate Tamale Plate (Chicken, Beef, Pork, Chile & cheese) $5.50 $6.99 $5.99 Chile Relleno Plate $ 6.49 Totilas Hechas a Mano 3 Enchiladas, Rice, Beans & Salsa.

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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.
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Presentación De Powerpoint
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Mexican Tripe Soup — Menudo (Pancita)
©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
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The Eagle Express Edition
The Student-Driven Newspaper of West Hills College Lemoore Volume 3 / Issue 2 FREE Nov. / Dec. 2015 EagleEye The Eagle Express Edition eagleeye.lemoore By Martha Dollahan A Letter From Bistro & Business the President By Wendy Tetrault By Don Warkentin As great chefs perfect recipes to showcase the best aspects of their culinary passion and Someone came up to me recently and said, talent, savvy entrepreneurs will have a plan to ensure the success of their business. Using “You have worked at West Hills longer than I these parameters, several departments at West Hills College Lemoore pooled resources am old.” Of course I had to ponder that state- this semester to form the Eagle Express --- a pop up café open from 3-7pm in the 200 ment for a few moments, but I soon realized quad serving fresh--innovative, meals, desserts and snacks prepared by the students in she was indicating that I had many more years the Culinary department. Students from the Business department handle the financial of wisdom and experience than she. I think aspects. The Computer Science and AOJ departments partnered with Culinary and Busi- she was in awe that one could stay in one place ness to fill out this partnership and create an opportunity for students to gain real world for so long. skills in each discipline. In building this grant funded venture, each department played Being in one position for almost 30 to their individual strengths to cover cuisine, marketing, security, and financial structure, years means one of two things: either you with the students gaining valuable experience relevant to the degrees they are pursuing don’t have the where—with-all to find anoth- here at West Hills College Lemoore.
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The Very Hungry Caterpillar Everyone: by Eric
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Mexicantown.Com Twitter Facebook Instagram BOCADITOS APPETIZERS
mexicantown.com twitter facebook instagram BOCADITOS APPETIZERS Botana A Southwest Detroit Original, corn chips piled high with beans & chorizo, melted Muenster cheese, topped with lettuce, tomato, avocado, green Panchitos pepper, onionH & jalapeños. Small H8.95 Large 12.95 Crispy flour chips topped with beans & chorizo, Nachos Muenster cheese, tomato, sour cream, guacamole Corn chips with melted munster cheese and & jalapeños. 8.95 jalapeños. Small 6.95 Large 8.95 Carnitas Panchitos Burger Nachos Crispy flour chips topped with black beans, Corn chips topped with ground beef, tomato, shredded carnitas, Muenster cheese, pico de gallo, green pepper, onion, topped with melted Muenster avocado & sour cream. 12.95 cheese served with sour cream & jalapeños. Taquitos Small 8.95 Large 12.95 Corn tortillas filled then rolled with your choice of Guacamole shredded chicken, beef, pork or cheese & jalapeños, Crushed Hass avocado with onion, tomato and served with pico de gallo, sour cream freshly chopped cilantro. 4.95 & guacamole. 7.25 Queso Flameado ChicHarrones Flaming Muenster cheese with our Spanish sauce Meaty pork rinds served with pico de gallo and fresh & chorizo. 6.95 limes. 8.95 cheese sticks Buffalo Wings Fried mozzarella cheese. 6.25 Wings & drumettes served wet or dry with ranch dressing on side. 8.25 Garlic Shrimp Shrimp sautéed in garlic butter. 8.25 Quesadilla Large flour tortilla filled with melted Muenster cheese, Shrimp Campechana served with pico de gallo, sour cream & guacamole Mexican Shrimp cocktail prepared in a spicy tomato Cheese 6.75 Grilled steak 9.75 sauce with fresh onions, cilantro, avocado Grilled vegetable 7.75 Shrimp 10.75 & lime, served chilled with oyster crackers.
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Gumbo Potato Leek Chicken Tortilla Menudo Vegetable Tortilla Soup Du
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14, 1&42 Tucson, Arisona a MENUDO PARTY a Sense of Family
About 1,050 words J. del Castillo Jan- 14, 1&42 Tucson, Arisona A MENUDO PARTY A sense of family responsibility has taken hold of «*** Grijalva and he decided to give a party at his house. This year Mike had his first child baptised u d nmde his first compadre. Of course, he had several other co.*>adree, but in mking them he had stood the godfather of the children of his friends- This Christmas Mike was going to Invite his ft-iends, his relatives and his compadres and their families to his house for a menudo party soon after the Midnight Mass of MAsa do Qallo. In t h e p a s t his mother used to give the party, before he himself ha* a family. His .mother now is living with him# and he earns the family keep, Idenudo is good, wholesome and nourishing, his mother often said. To feed so many relatives and ft*ienda menudo would provide a delightful meal at x a la co^ratively less coat. Besides, who is the Mexican who does not relish menudo? When Mike's family wants to eat manudo, there's always the problem of buying the entire tripe of a beef. It weighs f£ea fifteen pounds or more. It comes already cleaned aDd dressed for cooking from thB slaughter house. In the old d*ys a Mexican family killed their own beef, that was at a special fiesta or celebration. So when a Mexican family wanta to eat the delicious mfirudo it was best to get all the relatives together and all the ft* lends.
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Chaplain Stories & News
Chaplain Stories & News Building Bridges—Parishes, Pastors, Prisons January 12, 2017 — Bishop Myron Cotta, Diocese of Sacramento, (at right in photo) took another important step to building a more effective and robust ministry to the incarcerated on Thursday, January 12. He had invited the seven State Prison Chaplains to meet with the pastors and key lay men and women from the parishes closest to the prisons. The meeting was facilitated by Deacon Clyde Davis, a former Prison Chaplain. Clyde has been hired by the California Bishops’ Conference to provide a range of supports for Catholic Chaplains throughout the state. During the meeting, Deacon Clyde said that one of the major problems faced by Prison Chaplains is a sense of isolation and a lack of support from the local parishes. The Sacramento Diocese and Bishop Cotta is seeking to build bridges from local parishes to the Chaplains and the prisons. He asked that each parish assign a “Prison Champion” to serve as a consistent connecting point between the parish and the chaplain. Many creative ideas were shared about how the parishes and the nearby prisons would both benefit from a closer relationship. Chaplin Smolinisky Reflects on a Tamale Christmas at Pelican Bay December 2016 — The first time I did a Christmas celebration with tamales and champurrado in jail or a prison setting, I was a volunteer at Mira Loma, an immigration detention center for Homeland Security. Imelda, another volunteer, brought tamales and champurrado. I thought this was a crazy idea at first, and I saw the hesitation of the Sherriff. When I came to Pelican Bay State Prison, I remember the interview question from the panel, “What makes men attracted to come to your services?” I responded, “Food! Jesus Christ teaches us to gather and eat and drink and when you do this, He is there.” “I haven’t had a homemade tamale in 25 years,” said Jose who had been in the SHU, or isolation unit, for almost two decades.
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'Black Friday' Y 'Cyber Monday'
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St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18
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