Antojitos Sopa Tacos
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Automatización De Un Sistema Dosificador De Cocadas
2010 Universidad de San Buenaventura Automatización de un Ingenio Sistema Dosificador Diseño Innovacion de Cocadas SPC-35 INGENIERÍA MECATRÓNICA El proyecto consiste en la automatización y construcción de un sistema dosificador de cocadas cumpliendo con todos los requerimientos de producción e higiene solicitados por la empresa PRODUCTOS RIMAR LTDA. CESAR LEONARDO BEJARANO ELADIO ANTONIO DEL CASTILLO AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 2 AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ Trabajo de grado como requisito para optar al título de Ingeniero mecatrónico INGENIERO ALCY BLANCO UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 3 Nota de aceptación: ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ Firma del presidente del jurado ______________________________________ Firma del jurado ______________________________________ Firma del jurado Bogotá, ___de ________ de 2010. 4 Agradecimientos Primordialmente agradecer a Dios y a nuestras familias ya que con su apoyo incondicional el desarrollo de -
Our Corn Tortillas Are Gluten Free!
NICOS HENNEPIN MENU 7 23 19_Layout 1 7/23/19 1:53 PM Page 1 PRIVATE ROOM | CATERING CARRY OUT | TEQUILA TASTINGS ANTOJITOS ENSALADA SIDES GUACAMOLES Nopales 5 Elote 5 Petite MP I Grande MP I Doble MP Sauteed cactus, tomatoes, red onions & queso cotija Traditional roasted sweet corn with on a tostada. A traditional precursor to a meal. crema agria, dried chile and queso cotija. Tradicional Aguacate, pico de gallo, jalapeño, lime, cilantro Mixed Greens 8 Arroz y Frijoles 3.5 & Cotija corn, jicama, queso fresco, chipotle-agave Traditional rice and beans balsamic vinaigrette. Tocino Grilled Jalapeños 1 Bacon, pico de gallo, chipotle, lime, cilantro • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Seared On the griddle & corn SOPITA Fresh Jalapeños 1 Pico De Gallo Uruapan Perfect side to anything Pozole 12 Avocado, fresh tomatoes, jalapeño, cilantro, Red pork broth with tender pork meat & white Pickled Jalapeños 1 & red onion hominy served with a bean tostada or corn tortillas House pickled with carrots • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • CHIPS & SALSA (Totopos) *Due to the surging avocado prices in Mexico, you may notice Our eight salsas are made from scratch daily using a TOSTADAS our guacamole has fluctuated in price. We want you to know we take pride in making our guacamole in house, by hand, and colorful variety of peppers, tomatillos, & spices indigenous Shrimp Ceviche 8 completely from scratch. We will not partake in pre-packaged, to the very heart of Mexico. Tomato, onions, cucumber, cilantro & lime processed products currently being marketed as fresh and used at Single 5 I Triple Flight 11 many other establishments. e integrity of our food is more Scallop Ceviche 8 important. -
Dine-In Menu
DINE-IN MENU STARTERS QUESO DIP reg 6.29 large 10.59 COMBINATION PLATES GUACAMOLE SALAD 7.59 served with Mexican rice & choice of beans QUESO LOCO queso dip with ground beef, guacamole & sour cream 9.59 PRESIDENTE two cheese enchiladas, chalupa, queso chip, beef taco & guacamole 12.99 ZAPATA queso chip, crispy beef taco & two cheese enchiladas 10.39 ROSITA guacamole, bean chalupa & two cheese enchiladas topped with queso 10.39 SUMMER SPECIAL guacamole, crispy beef taco, bean chalupa & queso chip – not served TEX-MEX FAVS with rice & beans 8.99 BURRITO CON QUESO loaded with 100% ground beef, smothered in queso 10.19 CANTINA NACHOS fajita chicken 11.29 | fajita beef 12.49 guacamole, sour cream and jalapeños chicken 10.99 | combo 12.19 shrimp 12.29 | ground beef 10.59 SEAFOOD FEATURES QUESADILLAS guacamole, sour cream and jalapeños served with Mexican rice & choice of beans chicken 10.99 | beef 13.19 combo 12.19 | cheese 9.49 POLLO Marisco you know it, you love it - gulf shrimp & crawfish tails, sautéed to order in our creamy white wine sauce atop a grilled chicken breast, cucumber relish 15.29 chicken taquitos guacamole, queso, jalapeños & crema 9.99 SEAFOOD ENCHILADAS two cheese enchiladas smothered in our white wine cream sauce with sautéed shrimp & crawfish tails 12.29 southwest eggrolls seasoned shredded chicken, roasted corn, yucatÁn fresh, never-frozen tilapia prepared grilled or fried, topped with marisco sauce; served spinach, black beans, cheese & with cucumber relish 17.99 bell peppers - amazon sauce 10.59 fish tacos two. fresh, never-frozen, tilapia - avocado, cabbage slaw & chipotle mayo 11.99 SHRIMP EMPANADAS fresh shrimp, cheese, poblano peppers & Mexican spices; with avocado salsa, guajillo and chipotle sauce HOUSE SPECIALTIES four 11.99 | three 9.59 | two 6.59 served with Mexican rice & choice of beans PORK TAMALEs three with guacamole. -
Cafémayapán 2000 Texas
caféMayapán 2000 Texas El Paso, TX 79901 915-217-1126 www.mujerobrera.org Catering Available! caféMayapán Menu APPETIZERS Chile con Queso Fresh green chile strips, onion, tomato & garlic in chicken broth with chunks of white cheese just to the point of melting. Served with small corn tortillas. $5.99 Mini Tostadas (4) Mini oven baked tostadas with beans, queso fresco & pickled red onion. $3.75 Ensalada de Guacamole Fresh avocado salad $8.50 SALADS SSOUPOUPSS Ensalada Mayapán $6.99 Caldo de Res $5.50 Fresh roasted & peeled green chile stuffed with Mexican style beef & vegetable soup served a chicken salpicón in a vinaigrette with rice and corn tortillas small...........................................................$3.99 large...........................................................$6.75 Salpicón de Res $6.99 Sopa de Fideo con Albondigas $4.50 Fideo soup with turkey meatballs, & corn tortillas Classic fine shredded beef salpicón in a cilantro vinaigrette large...........................................................$5.75 small...........................................................$3.99 Nopalitos en Ensalada $6.75 Sopa Azteca $4.99 Nopalitos, tomatoes, onion & cheese marinated in a The classic tortilla soup with cheese, avocado & mild jalapeño vinaigrette. chipotle chile in a light red chile and tomato broth small...........................................................$3.25 large...........................................................$5.99 Ensalada de Frijol Negro $6.75 Caldo Tlalpeño $5.50 Fresh roasted & peeled green chile -
A Mexican Curandera in Arizona
A Mexican Curandera in Arizona Item Type Article Authors Zavada, Michael S. Publisher University of Arizona (Tucson, AZ) Journal Desert Plants Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 01/10/2021 19:56:37 Link to Item http://hdl.handle.net/10150/609118 Zavada Mexican Curandera 61 A curandera is a person who cures using medicinal A Mexican Curandera plants, charms, massage, faith healing, or a combination of these. The practice of a curandera is a provincial one that is in Arizona generally passed from generation to generation. It is a prac- tice which is still common among Mexican- Americans. The modern curandera's expertise is a result of the cus- toms and knowledge of medicinal plants passed from gen- eration to generation, modified by European influence and Michael S. Zavada an increasing general knowledge of modern medicine. Biology Department Today, a number of popular books on the use of medicinal University of Southwestern Louisiana plants are sold in Mexico (e.g., Cuevos, 1913; Martinez, 1969; see also Krochmal et al., 1954). With increased im- migration to the southwestern United States much Mexi- can culture is being adapted and modified to a new life in the United States, and the traditional use of native plants is no exception. For a period of four years I observed a curandera practice her trade in a small central Arizona town. She immigrated from Mexico over 50 years ago, but still has a thriving prac- tice in provincial medicine and midwifery. The curandera, Maria de la Luz', was born in the vicinity of Monterrey, Mexico about 78 years ago. -
Crop Ecology, Cultivation and Uses of Cactus Pear
CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Advance draft prepared for the IX INTERNATIONAL CONGRESS ON CACTUS PEAR AND COCHINEAL CAM crops for a hotter and drier world Coquimbo, Chile, 26-30 March 2017 CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Editorial team Prof. Paolo Inglese, Università degli Studi di Palermo, Italy; General Coordinator Of the Cactusnet Dr. Candelario Mondragon, INIFAP, Mexico Dr. Ali Nefzaoui, ICARDA, Tunisia Prof. Carmen Sáenz, Universidad de Chile, Chile Coordination team Makiko Taguchi, FAO Harinder Makkar, FAO Mounir Louhaichi, ICARDA Editorial support Ruth Duffy Book design and layout Davide Moretti, Art&Design − Rome Published by the Food and Agriculture Organization of the United Nations and the International Center for Agricultural Research in the Dry Areas Rome, 2017 The designations employed and the FAO encourages the use, reproduction and presentation of material in this information dissemination of material in this information product do not imply the expression of any product. Except where otherwise indicated, opinion whatsoever on the part of the Food material may be copied, downloaded and Agriculture Organization of the United and printed for private study, research Nations (FAO), or of the International Center and teaching purposes, or for use in non- for Agricultural Research in the Dry Areas commercial products or services, provided (ICARDA) concerning the legal or development that appropriate acknowledgement of FAO status of any country, territory, city or area as the source and copyright holder is given or of its authorities, or concerning the and that FAO’s endorsement of users’ views, delimitation of its frontiers or boundaries. -
LUNCH MENU GLUTEN ALLERGY? Indicates Gluten Free Menu Items
Chips and salsa served upon request. Ask your server for our Kids Menu, Dessert Menu, and Bar Menu. LUNCH MENU GLUTEN ALLERGY? Indicates gluten free menu items. Please let your server know. NOTE: red mild enchilada sauce, soft flour tortillas and vegan chorizo are not gluten free. Request green or hot salsa and our corn tortillas when ordering. VEGAN? Our rice, refried beans and whole pinto beans are 100% vegan. Ask your server for our vegan menu. SCAN OR GO ONLINE TO PICK UP CURBSIDE COCINADECARLOS.COM lunch specials* Served with refried beans, Spanish rice, guacamole garnish (lettuce, sour cream, tomatoes, guacamole) LUNCH TACO ....................................6.00 LUNCH TOSTADA .............7.00 Hard or soft shell tortilla, filled with lettuce, cheese, Flat crunchy corn tortilla with beans, lettuce, tomato and your choice of ground beef, shredded chicken or and sour cream. Choose ground beef, chicken, spicy chicken tinga. with hard shell shredded beef, spicy chicken tinga or pork LUNCH FLAUTAS ... 6.50 LUNCH BURRITO ..................... 7.50 Two rolled corn tacos, filled with chicken, deep fried Flour tortilla rolled and filled with your choice of LUNCH ENCHILADA ground beef, chicken, shredded beef, spicy chicken ...6.50 tinga or pork. Baked with red mild sauce and cheese Corn tortilla rolled, baked with mild red sauce, cheese. Choose ground beef, chicken, shredded LUNCH QUESADILLA ..... 8.00 beef, spicy chicken tinga or pork Flour tortilla grilled with cheese. Choice of ground LUNCH TAMAL beef, chicken, shredded beef, spicy chicken tinga, ......................6.50 pork, spinach or mushrooms Handmade and filled with spicy pork mole, baked with red mild sauce and cheese LUNCH CHIMICHANGA . -
Nopal Full Menu 04 2021
View Our Menu Online Mexican Family Restaurant & Bar www.nopalferndale.com WARNING Apervos Mozzarella Scks ................................................................................................................ 7.95 Jalapeño Poppers .................................................................................................................. 7.95 Hot & Spicy Wings ................................................................................................................... 10.95 Cheese Nachos ......................................................................................................................... 6.95 Super Nachos ............................................................................................................................. 10.95 Tradional Cheese Quesadilla ............................................................................... 8.50 Chicken Quesadilla .............................................................................................................. 12.95 Steak Quesadilla ................................................................................................................... 17.95 Camarones al Mojo de Ajo ....................................................................................... 12.95 Coconut Shrimp ....................................................................................................................... 12.95 Mexican Pizza .......................................................................................................................... -
Chicken Tinga Tacos with Tomatillo Salsa & Mexican-Style Corn on the Cob
Chicken Tinga Tacos with Tomatillo Salsa & Mexican-Style Corn on the Cob In Mexican cuisine, “tinga de pollo” (or chicken tinga) is a popular dish of shredded chicken in a spiced sauce. Here, we’re cooking up a tart, tomatillo-based salsa with Mexican oregano, ancho chile powder and other authentic spices. And we’re wrapping corn tortillas around our chicken tinga to make delicious tacos. Feel free to customize each taco however you’d like! On the side, we’re serving corn on the cob dressed with sour cream, Cotija cheese and spices—another flavorful and traditional Mexican preparation. Ingredients 4 Boneless, Skinless Chicken Breasts 8 Corn Tortillas 3 Cloves Garlic 3 Ears Of Corn 2 Limes 1 Red Onion ½ Pound Tomatillos 1 Large Bunch Cilantro Knick Knacks ½ Cup Sour Cream ⅓ Cup Grated Cotija Cheese 1 Tablespoon Chicken Tinga Spice Blend (Ground Cumin, Ground Mexican Oregano, Ancho Chile Powder & Ground Coriander) Makes 4 Servings About 700 Calories Per Serving Prep Time: 10 min | Cook Time: 35 to 45 min For cooking tips & tablet view, visit blueapron.com/recipes/fp138 Recipe #138 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp138 1 2 Prepare the ingredients: Cook & shred the chicken: Preheat the oven to 400°F. Wash and dry the fresh produce. Heat a Pat the chicken dry with paper towels; season on both sides with large pot of salted water to boiling on high. Peel and thinly slice the salt, pepper and (reserving a big pinch) as much of the spice garlic. Peel, halve and thinly slice the onion. -
Para Compartir Y Picar Sopas Ensaladas Y Acompañamientos Especialidades Sport Team
PARA COMPARTIR Y PICAR SOPAS SOPA DE TORTILLA L 9,00 € GUACAMOLE DE LA CASA L 12,00 € A base de consomé de pollo, tomate , aguacate, pollo desmenuzado, Aguacate, cilantro, cebolla, lima... aguacate, crema y queso… BOTANITAS DEL GALLO GLIHN 10,00 € POZOLE ROJO LN 12,00 € Degustación de una sincronizada de jamón , guacamole y Deliciosa sopa con toque de chile guajillo , magro de cerdo desme- atuncito diabla … (pídela sin gluten) nuzado, maíz cacahuazintle, lechuguita, aguacate… LOS NACHOS CON GUACAMOLE L 10,00 € SOPA DE LIMA 9,00 € Totopos, frijoles , queso gratinado , pico de gallo y guacamole Suave típica de Mérida , con pollito desmenuzado y crujiente de tortilla QUESITO FUNDIDOS LGD 10,00 € Acompañado de 6 tortillas de harina de trigog / maíz Chorizo verde, Champi, Flor de Calabaza o Cuitlacoche ENSALADAS Y ACOMPAÑAMIENTOS TARTAR DE SALMÓN CON MANGO Y GUACAMOLE GIHN 14,00 € ENSALADA DE NOPALES LG 9,00 € PAN DE CAZÓN 10,00 € Nopales, tomate fresco, lima, aceite de oliva, queso de cabra, agua- Antojito de Mérida, con cazón guisado, tortilla de maíz, cate…. aguacate… LA “CESAR” LGI 9,00 € FLAUTAS DE COCHINITA PIBÍL (3) L 12,00 € Con pechuguita de pollo empanada en tiras, aderezo Crujientes rellenas de cochinita pibil, topping de lechuga, crema y queso QUESO FRESCO ASADO L 9,00 € Queso planchado sobre nopal a la parrilla , espejo de chile morita, CHALUPITAS POBLANAS (3) L 9,00 € aguacate y tortillas de maíz Con salsita Verde, magro de cerdo al horno … ENSALADA DE AGUACATE, MANGO Y QUESO FRESCO L 9,50 € BAOS NORTEÑOS (UD) 4,50 € Gajos de aguacate y mango sobre ensalada de rúcula con vinagreta De lechón , rúcula, puré de cebolla tatemada… de la casa acompañadas de tortillas de maíz SOPECITOS DE LA CASA (UD) LG 3,00 € Base de harina de maíz con frijol negro y a elegir cochinita o Orden de 3 acompañados de pico de gallo pídelos con pollo desmenuzado.. -
11.10.20 Takeout
feliz favorites Make it a feliz night! Tortilla Soup 6.95 Taco Pack 45 guajillo tomato broth, chicken, avocado, includes guacamole, chips & salsa, and mexican crema, queso black beans & rice Nachos de la Casa 13.95 (choose three) carnitas, chicken tinga, mushroom, or black beans, queso, arbol chili, pickled jalapeños “chick feliz” tacos * add brisket, chorizo, or chicken tinga +3 burrito pack 50 Baja Fish Tacos *available grilled 13.95 includes guacamole, chips & salsa chipotle coleslaw, avocado, plantain crust (choose four) carnitas, chicken tinga, mushroom, or “chick feliz” burrito Carnitas Tacos 13.95 pulled pork, salsa roja, onions, cilantro, avocado feliz pack 50 includes guacamole, chips & salsa, and 13.95 “Chick-Feliz” Tacos black beans & rice crispy chicken, avocado relish, “chick-feliz” sauce (choose one) queso dip, shrimp ceviche, or Chicken Enchiladas 15.95 chicken tinga quesadilla chipotle cream, salsa ranchera, queso, rajas, crema (choose one) chicken or brisket enchiladas (choose one) any taco, burrito, or bowl Elotes Loco *served off the cob 4.95 esquites style corn, lime mayo, queso, chili add 16 oz. Feliz Margarita 16 oz. feliz margarita 20 to any pack +$15 *no substitutions available serd with GUACAMOLE ANTOJITOS chips and salsa! Guacamole Traditional 12.95 Queso Dip 8.95 avocado, jalapeño, onion, cilantro jalapeño, tomato, cilantro * add chorizo +3 Esquites Guacamole 14.95 Steak Quesadilla 13.95 street corn, lime mayo, queso fresco, chili pequin queso, caramelized onions, sautéed peppers Chicken Tinga Quesadilla 10.95 -
St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18
@wisemeats @altacalidadbk St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18. Texas-Style Brisket Tostada Celery Root, Sour Apple, Valentina Crema 15. Spicy Hatch Green Chile Wings Crispy Shallots, Cilantro 14. Kabocha Squash Ribs Mole, Salsa Seca 8. all day menu Tortilla chips, guacamole, guajillo salsa 13 Queso fundido, acacia honey, pumpkin seeds, tortilla chips 11 Breakfast burrito, poblano rice, black beans, chihuahua cheese, salsa verde 12 Steak & egg breakfast tacos, tomatillo salsa, chihuahua cheese 15 Chilaquiles & fideos, sunny side up egg, avocado, tomatillo salsa 12 Mexican roti, sunny side up eggs, jamón serrano, black beans, pickled red onions 18 Charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 14 Crispy tempura shrimp tacos, cabbage remoulade, salsa negra, chorizo powder 14 Chicken tinga tacos, guajillo salsa, avocado 13 Roasted market fish tacos, chipotle mayonnaise, salsa cruda, cabbage slaw 13 Charred cauliflower tacos, pickled raisins, guajillo salsa 12 Taco Platter, your choice of any 4 tacos (3 of each style) 75 ** 2 tacos per order ** all tacos made with fresh corn tortillas ** Octopus, pork belly, potatoes, poblano rice, avocado aioli 16 Berkshire pork shoulder “al pastor”, salsa cruda, pineapple 15 Pumpkin blossom quesadilla, Oaxaca cheese, ancho chile 14 Brussels sprouts, guajillo honey, Meyer lemon 8 Yuca “tater tots,” chipotle aioli 8 Grilled Mexican street corn, chipotle mayo, queso fresco, tajin 8 Poblano rice, black beans ribollita, Tuscan kale 7 "I don't like gourmet cooking, or 'this' cooking or 'that' cooking. I like good cooking." - James Beard CHEF & OWNER : AKHTAR NAWAB.