DOCSLIB.ORG

Javier Wallbanger Year-Old Fashioned Jalisco Sazerac Oaxaca

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

MEXICAN KITCHEN & TEQUILERIA 20141205 Michael Sanchez – Propietario Versión No CLASICOS CERVEZA Mula Margarita 8 TAP camarena reposado, house limonada MULA Choco-Mole Stout (Scriptown, NE) 6 4.5 Fresa Margarita 9 Pacifico (Mazatlan, Mexico) house infused strawberry tequila, fresh Modelo Especial (D.F., Mexico) 4.5 lime, house-infused simple syrup Negra Modelo (D.F., Mexico) 5 Paloma 7.5 Dos XX Amber (Monterrey, Mexico) 4.5 hornitos blanco, house-made grapefruit soda Dos XX Lager (Monterrey, Mexico) 4.5 La Batanga 8 Agave Wheat (Denver, CO) don javier’s famous recipe: olmeca altos reposado, 5.5 lime, Mexican Coke, stirred with a knife Deschutes Fresh Squeezed IPA (Bend, OR) 6 Chelada 4.5 Nebraska Brewing Co. Brunette 5.5 mexican draft beer, fresh-squeezed lime juice, tajin-salt rim Nut Brown Ale (Papillion, NE) 5.5 Borgata Pilsner (Omaha, NE) 5.5 Michelada 5.5 mexican draft beer, house-made sangrita, spices, lime Empyrean Darkside Vanilla Porter (Lincoln, NE) Infusion Radial IPA (Omaha, NE) 5 MULAS BROWN BAGS 24 OZ. The Juan 8 Corona (D.F., Mexico) 6.5 camarena reposado, limonada, ginger beer Dos XX Lager (Monterrey, Mexico) 6.5 Jalapeño Business 8 Modelo Especial (D.F., Mexico) 6.5 house-infused tequila, cucumber, peppers, ginger beer Tecate (Monterrey, Mexico) 6.5 COCTELES CANS 12 OZ. Corona (D.F., Mexico) 4 Javier Wallbanger 9 Corona Light (D.F., Mexico) maestro dobel, fresh squeezed orange juice, galliano 4 Tecate (Monterrey, Mexico) 4 Year-Old Fashioned 13 tres generaciones anejo, demerara, angostura Budweiser (St. Louis, MO) 3.5 Bud Light (St. Louis, MO) 3.5 Jalisco Sazerac 13 centinela anejo, apricot brandy, carpano antica, absinthe spritz Coors Light (Golden, CO) 3.5 Miller Light (Milwaukee, WI) 3.5 Oaxaca Waka 8 house-infused cactus tequila, guava, serrano, lime BOTTLES Mez Jackson 10 Bohemia (Monterrey, Mexico) 4 vida organic mezcal, mexican reserve brandy, fresh orange Carta Blanca (Monterrey, Mexico) 4 My Guey 11 Day of the Dead Blonde Ale (Monterrey, Mexico) 4.5 espolon blanco, maraschino liqueur, lemon, house-infused simple syrup, egg white La Victoria (D.F., Mexico) 4 Sol (Monterrey, Mexico) Dos Flores Mojito 8 4 house-infused hibiscus tequila, lime, mint, raw sugar St. Pauli N/A (Bremen, Germany) 3.5 VINO BEBIDAS Sangria Sangre 8 Horchata 3 red wine, orange, berries, cinnamon, tequila infusion house-made Sangria Blanca 8 Topo Chico 2 white wine, apple, pear, pineapple, herbs, tequila infusion mineral water Cabernet-Sangiovese (Baja California, Mexico)12 Café 4 french press, Archetype Coffee Chardonnay (Baja California, Mexico) 12 MEXICAN SODAS TEQUILA OF THE DAY Coke, Pepsi, Sprite, Squirt, Fanta 2 MON DAY – Cazadores 3 JARRITOS T U E SDAY – Tres Agaves 3 Pineapple, Tamarind, Strawberry 2 W E DN E SDAY – Olmeca Altos 3 T H U R SDAY – Espolon 3 F R I DAY – 1800 3 SAT U R DAY – Cabrito 3 ANTOJITOS TACOS Elote Mexicano 4 All tortillas made in house with non-GMO Nebraska corn. Served à charred sweet corn, roasted garlic mayonnaise, paprika, cotija la carte with hibiscus pickled radishes, charred jalapeños, and lime. TAC O T U E SDAY – $2 select Tacos all day Yucca Fries 4.5 house-cut yucca, tomatillo ketchup Cochinita 2.5 Caesar’s Tijuana Salad 4.5 slow-roasted Yucatán pork, habanero-pickled onions, cilantro romaine hearts, Tijuana-style house dressing, Carne Asada 2.5 cotija, toasted telera croutons cerveza-marinated steak, tocino,charred green onion, cilantro add shrimp for $5 – add carne asada for $6 Al Pastor 2.5 Chicharonnes 4.5 chile guajillo pork, charred pineapple, onion & cilantro mix house-fried skins, valentina 3 9.5 Machaca Smoked Ceviche ancho chile & red wine braised beef cheek, onion & cilantro mix shrimp, lump crab, local tomato, avocado puree, cucumber Carnitas 2.5 Huevo con Chorizo 6.5 Coca-Cola-braised Michoacán pork, onion & cilantro mix chorizo, soft-boiled egg, salsa verde Chicken Tinga 2.5 Rolled Tacos 8 chipotle-adobo chicken, avocado, house crema, cotija free range chicken tinga, house crema, salsa verde Baja Fish 2.5 Sopes 8 crispy cerveza-battered cod, house crema, dressed slaw masa cakes, carnitas, black beans, house crema, cabbage, cotija Camarón 3 Albondigas 8 ancho dusted shrimp, charred red bell pepper, mango salsa beef, pork, tomato-Tequila cream sauce, salsa verde Jackfruit al Pastor 2.5 Huevo Ranchero 7 chile guajillo jackfruit, charred pineapple, onion & cilantro mix house tortillas, salsa ranchera, eggs, queso, cilantro TORTAS SALSA Freshly baked Telera bread served with local tomatoes, Charred Pineapple 5 charred jalapeños, avocado, black bean spread, shredded mango, habanero, vanilla bean, mint lettuce, house crema, and roasted garlic mayonnaise. Roasted Tomato 5 add a fried egg for $1.50 toasted pumpkin seed, spring onion Cochinita 8 Tomatillo 5 slow-roasted Yucatán pork, habanero-pickled onions avocado, serrano, cilantro Carne Asada 8 Salsa Flight 12 cerveza-marinated steak, tocino, charred green onion Al Pastor 8 GUACA MOL E chile guajillo pork, charred pineapple Machaca 8 House 5.5 ancho chile & red wine braised beef cheek white onion, garlic, cumin, cilantro 6.5 Carnitas 8 Chicharonnes Coca-Cola-braised Michoacán pork local tomatoes, valentina, cotija Chicken Tinga 8 Lump Crab 8.5 chipotle-adobo free range chicken grapefruit, spring onion, mint Jackfruit al Pastor 8 Pickled Jalapeño 6 chile guajillo jackfruit, charred pineapple fresno peppers, chipotle, white onion, cilantro DESSERT SIDES 2.5 Churros 6 Poblano-Cilantro Green Rice house-made, cinnamon chile sugar, spiced dark chocolate atole Borracho Beans 3.5 Flan 7 Tocino, Cotija tradtitional pastry, reposado tequila infused caramel Green Rice & Borracho Beans 5 Black Beans 3 MULA proudly supports a broad range of local purveyors in an effort to bring the highest quality ingredients to the table. Availability subject to season. Here are a few of our favorites: HAPPY HOUR French Bulldog (Omaha, NE) — Chorizo Plum Creek Farms (Burchard, NE) — Eggs MON DAY – All day long Burbach’s (Hartington, NE) — Dairy IOWANA Farms (Crecent, Iowa) — Produce TUES– SAT – 4:00pm–6:00pm Rovey Seed (Inland, NE) — Non-GMO Corn Nieto’s Panaderia (Omaha, NE) — Specialty Bread Graddy’s (Crecent, IA) — Produce In accordance with the Douglas County Health Department laws, patrons should be warned that the consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness..
Recommended publications
  • TATT18-Summercabincocktail-Book

    TATT18-Summercabincocktail-Book

    P4 SAUNA CUBES Tattersall Aquavit, Lemon, Simple Syrup, Rosemary Sprig P5 RYE LEMONADE Tattersall Straight Rye Whiskey, Tattersall Orange Crema, Lemonade P6 NORTHWOODS SAZERAC Simple. Delicious. Tattersall Straight Rye Whiskey, Maple Syrup, Water, Bitters P7 RYE SWEET TEA Tattersall Straight Rye Whiskey, Tattersall Créme de Fleur, Sweet Tea P8 BOOTLEGGER Cabin-y. Tattersall Lime Crema, Lemonade Concentrate, Soda Water, Mint P9 RADLERS Cabin trips, camping adventures, patio parties, Tattersall Grapefruit Crema, Lemon Juice, Pilsner Beer pontoon cruises — however you enjoy the great P10 AMARO’S BUD outdoors, we believe it should be fun and easy. Tattersall Amaro, Budweiser, Agave Syrup Your drinks should be too. Here’s our ultimate P11 PALOMA-BEERGARITA guide to tasty recipes made with ingredients Tequila, Tattersall Grapefruit Crema, Lime Juice, Kolsch Beer you can get almost anywhere. Summer is short, P12 SANGRIA Red Wine, Tattersall Bitter Orange, Tattersall Freewheeler Pommeau, Agave Syrup here’s to making the most of it. P13 GRILLED PINEAPPLE AQUAVIT Tattersall Aquavit, Tattersall Amaro, Pineapple Spears, Lime Juice, Agave Syrup P14 BANANA DAIQUIRI Tattersall Blackstrap Rum, Tattersall Orange Crema, Banana, Lime Juice, Maple Syrup P15 WATERMELON PUNCH Tattersall Gin, Tattersall Americano, Watermelon Juice, Lime Juice, Maple Syrup P2 P3 SAUNA CUBES RYE LEMONADE A great reason to work up a sweat. These boozy ice cubes Pretty much a pool party in a glass. It’s sweet and citrusy with a transform your water into a tasty cocktail, releasing delicious sharp bite and a whole lot of kick. Best enjoyed on an oversized flavors as they melt. Add more or fewer cubes to control the swan or pizza slice pool floatie — please splash responsibly.

  • TACOS Build Your Own Tacos

    LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ANTOJITOS TACOS Build Your Own Tacos. GUACAMOLE MIXTO FRITO 12. Prepared with Housemade Corn Tortillas Jalapeños, Onions, Cilantro, Calamari, Shrimp, Octopus, Tomatoes, and Fresh Lime Battered and Fried, served MUSICOS 14. SMALL 9. with Chiles & Chile Aioli Spicy Chopped Pork LARGE 16. CHILE CON QUESO 10. GRILLED TEXAS REDFISH 18. CRAB CAKE 18. Spicy Cheese and with Chipotle Slaw Jumbo Lump Crabmeat Served Fire-Roasted Pepper Dip with Chipotle Sauce GRILLED SALMON 16. MUSHROOM QUESADILLAS 8. Tamarind-Glazed with QUESO FLAMEADO 12. Fresh Corn Tortillas with Grilled Onions and Mango Cheese Casserole with Mushrooms, Poblano Peppers, Salsa Chorizo and Mexican Cheeses 19. ADD CHICKEN 2. DIABLO SHRIMP CEVICHE 18. Bacon-Wrapped with Jack Gulf Shrimp and Red Snapper NACHOS 9. Cheese with Jalapeños, Tomatoes, with Beans, Cheese, Sour and Avocado Cream, Jalapeños, Pico de TACOS DE PULPO CAZUELITA 18. Gallo, and Guacamole Wood Oven Roasted Octopus CEVICHE TOSTADA 12. Tacos with Coleslaw, Grilled Ceviche on a Crispy Corn ADD CHICKEN FAJITAS 5. Potatoes, and Chipotle Aioli Tostada with Queso Fresco, ADD BEEF FAJITAS 8. Onions, and Cilantro AL PASTOR 14. Wood Oven Roasted Pork and Pineapple MAMA NINFA’S ORIGINAL CALDOS Y ENSALADAS ADOBO RABBIT TACOS 24. TACOS AL CARBON Served with Garbanzo Purée, SOUP OF THE DAY MKT Fajitas in a Flour Tortilla with fresh Corn Tortillas, and Pico de Gallo, Guacamole, and Guajillo Sauce CALDO XOCHITL (SO-CHEEL) SOUP 9. Chile con Queso Shredded Chicken, Sliced Avocado, and Pico de Gallo ONE TACO A LA NINFA Beef Fajitas 14. NINFA’S MIXTAS Chicken Fajitas 12.
  • Passport to the World (Mexico) Haleigh Wilcox About Mexico

    Passport to the World (Mexico) Haleigh Wilcox About Mexico

    Passport to the World (Mexico) Haleigh Wilcox About Mexico Official name : United Mexican States Established : September 16th ,1810 Type of Goverment : Federal, Republic, Constitution Republic and has a Presidential Representitive Current President of Mexico : Andres Manuel Lopez Obrabor Haleigh Wilcox Mexico’s Geography in the World Mexico’s Own Geography Continent it’s in : South America Capital City : Mexico City Latitude : 23.6345 Other Major Cities : Ecatepec, Puebla, Guadalajara, Juarez Other Geographic Features : Lake Chapala, Sonoran Desert, Sierra Side of Equator : North Madres, Chihuahuan Desert o o Average Tempurature : December-71 F/21.67 C Size : 758,449 sq. miles June-57oF/13.89oC Major Tourist Sites : Teotihuacan, Copper Canyon, Cozumel, Tulum, El Arco, San Ignacio Lagoon Haleigh Wilcox About The People Mexico’s Economy Population : 110,939,132 Basic Unit of Currency : Peso Major Languages Spoken : Nahuatl (22.89%), Mayan Major Agricultural Products : sorghum, chili peppers, barley*, (12.63), Mixteco (7.04%), Zapoteco (6.84%), Tzeltal (6.18%) avocados*, blue agave, coffee* Manufactured Products : Oil, Cotton, Silver, Cars, Insulated Wires Area Percentage Where People Live : 33% Rural, 77% and Cables, Tractors Urban Type of region : Developing Haleigh Wilcox Mexico’s Culture House Type : Mexican houses, Mexican Ranch Homes, Some famous People : Salma Hayek (2002 Film Actress and Spanish villa, Adobe, Misision Style Mansion Producer) and Espinoza Paz (2006 Latin Musician) Clothing Type : Slacks or jeans with a button-down shirt or Foods We Eat That Are Prepared In Mexico : Tacos, T-shirt for men and a skirt or slacks with a blouse or T-shirt Burritos, Tostadas for women.
  • La Esperanza Restaurant Menu

    La Esperanza Restaurant Menu

    1864 S BLUE ISLAND AV E, CHICAGO, IL 60608 312- 226 - 9640 Free Wi-Fi B.Y.O.B We do Catering Vegan Options FOLLOW US ! facebook.com/Laesperanzarestoficial instagram.com/laesperanzarestaurant1/ WWW.LAESPERANZARESTAURANTPILSEN.COM APERITIVOS /APPETIZERS ALITAS DE POLLO 10.99 CAMARONES CUCARACHA 26.99 BBQ Mexican Style LANGOSTINOS 34.99 Buffalo Sweet Spicy GUACAMOLE...CHICO $5.00..................MEDIANO 8.50 CHARALES FRITOS 16.99 NACHOS... NO CARNE $9.99.................CON CARNE 13.99 CEVICHE DE CAMARON 14.99 Chips con frijoles, queso mozzarella, crema, COCTEL DE CAMARON 15.99 guacamole y jalapeno en vinagre. 11.99 TOSTADA DE CAMARON 5.69 QUESO FUNDIDO Con chorizo VUELVE A LA VIDA 16.99 PAPAS FRITAS 3.75 DESAYUNOS / BREAKFAST HUEVOS CON: 8.99 st kfa Revueltos: Estrellados: rea l B cia pe Albanil Jamon Divorciados S A la Mexicana Nopales Rancheros Mon - Fri Chorizo Papas 8 AM - 11 9AM Ejotes Salchicha 5.9 Espinacas Tocino SALPICON CON HUEVO 12.99 MACHACADO DE HUEVO 12.99 En salsa roja, verde or albanil. A la mexicana con cecina. BREAKFAST BURRITO 8.99 OMELET AL GUSTO (2 INGREDIENTES EXTRA) 13.99 A la Mexicana con queso Mozzarella. Huevos, papas y chorizo Tocino Hongos con frijoles, queso y crema. Jamon Espinacas CHILAQUILES DE MOLE 13.99 CHILAQUILES ROJOS, VERDES O ALBANIL 12.99 Crema, queso fresco y cebolla. Crema, queso fresco y cebolla. Con Huevo o Cecina Con Huevo o Cecina 3 PANCAKES WITH BACON, EGGS & HASH 9.99 3 PANCAKES 4.00 BROWN PATTY CONSUMER ADVISORY .*The Illinois department of public health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, These are not included in the "Breakfast Special" but especially to the elderly, young children under age 4, pregnant women, and other highly Estos platillos no están incluidos en "Especial De Desayuno" susceptible individuals with compromised immune systems.
  • Classic Cocktails House Specialties

    Classic Cocktails House Specialties

    CLASSIC COCKTAILS Moscow Mule – House-brewed Ginger Beer, Vodka, and fresh lime served in a copper mug …. 850 Bellini – A mix of Prosecco and Peach Puree… 8- Pisco Sour- Pisco, lime juice, simple syrup, Meringue foam, bitters… 9- Caipirinha - Cachaça, Simple Syrup, fresh lime… 9- El Diablo- Tequila, TR Ginger Beer, lime juice, simple syrup, and crème de cassis… 9- Bloody Mary – TR’s own bold mix, Vodka and sea salt …9- Our own horseradish infused vodka upon request Margarita – Tequila, TR Orange Liqueur, lime juice. 9- We also offer our own chili infused tequila for a kick Dark and Stormy – House-brewed Ginger Beer and Gosling’s Spiced Rum… 850 Daiquiri –Flor de Cana 7yr rum, lime juice, simple syrup 9.50 Old Fashioned – Four Roses Bourbon, orange peel, Bitters, simple syrup … 10- Manhattan –Rye Whiskey, bitters and Cocchi di Torino Vermouth, served over “the rock”… 11- Sazerac- Rye Whiskey, bitters, absinthe, simple syrup, lemon zest 10- Rusty Nail- Glenmorangie 12yr Port wood Scotch, Drambuie, Bitters, lemon peel… 12- HOUSE SPECIALTIES Dead Guy Whiskey Sour – Dead guy Whiskey, lemon juice, simple syrup, Meringue… 11- Imperial Ginger Beer – House made Ginger Beer, Breakside IPA and fresh lime… 6.50 Blue Lady – Magellan Gin, Cointreau, lemon juice, and meringue… 11- Cucumber Gimlet – Gin, cucumber, Fresh Lime, TR Lime Cordial and lavender bitters 10- The Drunken Botanist – Blanco Tequila, Aperol, Lemon Juice and 2 Towns Seasonal Cider … 950 Mai Tai Plantation – Plantation Pineapple and over proof dark rum, Orange Liquor, Orgeat syrup, lime juice… 11- Rye Creek – Rye Whiskey, Clear Creek Cranberry Liqueur, Peychauds Bitters, fresh lemon juice and lemon zest….
  • Cocina Tradicional Del Noreste, Más Que Olor a Carne Asada: ¡Córrale Que Se Enfría!

    Cocina Tradicional Del Noreste, Más Que Olor a Carne Asada: ¡Córrale Que Se Enfría!

    Dirección de Medios de Comunicación Boletín N° 371 9 de octubre de 2018 Cocina tradicional del noreste, más que olor a carne asada: ¡córrale que se enfría! *** La antropóloga del INAH, Yesenia Peña, recopila más de 200 recetas que dan cuenta de la complejidad de esta culinaria, repleta de aromas, sabores y colores *** Su investigación le llevó 10 años y comienza a dar frutos: uno es el libro de Cocina tradicional neolonesa “Donde termina el guiso y empieza a comerse la carne asada, comienza la barbarie”, reza el adagio que impuso como penitencia al norte, un prejuicio en el que la biodiversidad fue conjurada como escasa e inhóspita, y sus formas de subsistencia como extremas. Pero resulta que asar carne también tiene su receta; para muestra, una encontrada en San Nicolás de los Garza, Nuevo León, y referida en el libro Cocina tradicional neolonesa. Donde comienza el olor a carne asada, de la antropóloga física Yesenia Peña Sánchez. Nada más lejos que pensar en una cocina del cazador-recolector y pescador que va directo a la mesa, insípida, sin grandes elaboraciones, ni sorpresas gastronómicas: la cocina neolonesa es compleja, heredera de un entramado histórico que teje diversidad de culturas: de nómadas locales cazadores-recolectores, indígenas (tlaxcaltecas, otomíes, nahuas), mestizos, criollos, europeos españoles y portugueses, de viejos y nuevos cristianos (sefardíes), y demás población migrante que ha sumado colores y sabores a través del tiempo, originando una amplia tradición culinaria que se distingue por regiones. Un estudio biocultural realizado en 10 años (entre 2007 y 2017) por la investigadora del Instituto Nacional de Antropología e Historia (INAH) Yesenia Peña Sánchez, con intensas temporadas de campo en 33 municipios de Nuevo León, 64.7 por ciento del total que conforman el estado, permitió a la estudiosa recuperar 547 recetas, relatos sobre la elaboración de los platillos, las técnicas y tecnologías utilizadas en su preparación.
  • In This Book You Will Find a Carefully Thought out List of Cocktails, Spirits, Beer & Wine

    In This Book You Will Find a Carefully Thought out List of Cocktails, Spirits, Beer & Wine

    We take our booze seriously! In this book you will find a carefully thought out list of cocktails, spirits, beer & wine. Similar to our food, our cocktails are made from scratch. Our spirits are carefully selected to meet our high standards. Our beer selection proudly features Louisiana’s best craft breweries. Our wine list features many unique and restaurant only labels. With a wide array of drinks to choose from, there is something for everyone! Each year The Bourbon Review identifies 100 bars who take their Bourbon obsession to another level. "There are a lot of smart, well-stocked Bourbon bars out there in 2019, but while your favorite watering hole may have a decent selection, some go far above and beyond expectations." -The Bourbon Review Welcome to one of America’s Best Bourbon Bars, 7 years running! Our spirit collection emphasizes small batch, artisanal craftsmanship. We are fortunate to be able to offer some of the most sought after bourbons in the world, including Pappy Van Winkle Kentucky Bourbon & the Buffalo Trace Antique Collection. Whether you drink it neat or on the rocks, from ice to the glass, we’ve taken the brown water seriously! Special Bourbon Dinner Guest: Julian Van Winkle III Special Bourbon Dinner Guest: Eddie Russell Pappy Van Winkle Van Winkle 10yr. 107 proof $30 Van Winkle 12yr. 90.4 proof $40 Van Winkle 13yr Rye. 95.6 proof $75 Van Winkle 15yr. 107 proof $70 Van Winkle 20yr. 90.4 proof $85 (sold out) Van Winkle 23yr. 95.6 proof $100 (sold out) Wild Turkey Masters Keep Master’s Keep ‘Decades’.
  • TO GO MENU Available! *Prices Vary by Location

    TO GO MENU Available! *Prices Vary by Location

    Catering Service TO GO MENU Available! *Prices Vary by Location. Baytown Baytown Custom menus are available upon request. 730 W. Cedar Bayou 7010 N. Highway 146, From Breakfast to Italian and all in between, we Our FavoriteLynchburg and Suite 140 can create any menu from around the world Well281-421-5661 Known 281-573-3222 for your special occasion. BufFriendswoodfet Style League City 704Packages...!! W. Parkwood, (FM 528) 6555 South Shore Blvd. Suite B 281-992-4790 281-334-0300 Do you have a special idea for your party? Texas City Houston Let us customize it for you! 9300 Emmet F. Lowry Exp. 263 Greenspoint Mall 281-421-2826 409-986-7919 281-877-7442 LunasMexicanRestaurants.com Corporate Office / Catering Catering the Houston and 281-421-2826, Fax 281-421-7800, Toll Free 1-866-300-5041 Surrounding Areas Since 1986! APPETIZERS CHILE CON QUESO Served with sliced jalapeòos. ½ pint.........................................$5.50 Pint......................................$8.95 With ground beef or shredded chicken.........................................add..........$1.25 PARTY TRAYS With fajita beef or chicken............................................................add..........$1.50 Serves approximately 10-15 people GUACAMOLE SALAD Fresh avocados mixed with chopped cilantro, tomatoes, and onion. CHANGITOS TRAY (Beef, Chicken or Mix)................................$64.95 ½ pint..........................................$5.95 Pint.....................................$8.95 QUESADILLAS TRAY(Beef, Chicken or Mix)............................$64.95
  • Menu Specials

    Menu Specials

    Ácenar’s New Year’s Eve MENU SPECIALS SERVED 11 AM - 10:30 PM Antojitos Appetizer Sampler 19.95 A sampling of our chicken flautas, beef alambres and quesadillas served with pico de gallo and guacamole Shrimp Cocktail 13.95 Large shrimp, spicy house-made cocktail sauce, onions, cilantro, avocados Jicama Shrimp Tacos 13.50 Gulf shrimp sautéed and served on jicama with tamarindo sauce and crispy leeks Short Rib Nachos 13.25 Guajillo braised short ribs, refried beans, cheddar cheese Ostiones / Oysters 13.25 Buttermilk-fried oysters on yucca chips, jalapeño honey mayo and charred pineapple Guacamole 12.95 Served with house-made chips Copitas / Lettuce Cups 12.50 Chicken & pork stewed with chipotle, chile arbol & tamarindo in lettuce cups with salsa trio & roasted cashews Alambres / Mini Skewers 11.25 Marinated beef skewers drizzled with chimichurri salsas on a bed of cilantro slaw Ceviche / Lime Marinated Fish 11.25 Lime-marinated fish served with house-made chips and sliced avocado Queso Flameado / Baked Cheese 10.25 Chihuahua and Monterey Jack cheeses, mushrooms, chorizo, grilled onions and peppers Sopas y Ensaladas Ensalada Ácenar / Chef Salad 14.95 Bibb salad, queso fresco, roasted corn, grilled poblanos, avocados and jicama served with your choice of chicken or beef fajitas or two large grilled shrimp with chipotle ranch dressing on the side Pozole Rojo 9.25 Guajillo seasoned broth, hominy and green cabbage choice of chicken or pork Sopa Azteca / Tortilla Soup 8.25 Grilled chicken in a chile pasilla and tomato-spiced broth, topped with
  • Cocktails 11 Alabama Sazerac Clyde May's Alabama Style

    Cocktails 11 Alabama Sazerac Clyde May's Alabama Style

    COCKTAILS 11 ALABAMA SAZERAC FALL FASHION COOL CAT LEMONADE CLYDE MAY'S ALABAMA STYLE WHISKEY, JED PURVEYORS DOUBLE OAK BOURBON, CATHEAD HONEYSUCKLE, PEACH NECTAR, FOUNDER'S CUT, BITTERS, ABSINTHE LUXARDO MARACHINO, COINTREAU, HOUSE MADE LEMONADE RINSE BITTERS, AMARENA CHERRY SPICED & STORMY SPICY MARGARITA TEA-TINI JED GENE'S SPICED RUM, CINNAMON CHARRED JALAPENO INFUSED TEQUILA, REDMONT GIN, EARL GREY TEA, AGAVE, SPICED APPLE JUICE REDUCTION, GINGER COINTREAU, AGAVE, LIME, OJ, SUGAR RIM LEMON BEER WINE BY THE GLASS SPARKLING PROSECCO DOC LUNA NUDA, ITALY 9/34 MOSCATO D'ASTI DEMARIE, ITALY 2019 12/46 WHITE PINOT GRIGIO VIGNETI CLIFFHANGER, TRENTINO, ITALY 2019 9/34 SAUVIGNON BLANC SILENI, MARLBOROUGH 2019 9/34 CHARDONNAY SONOMA CUTRER RUSSIAN RIVER RANCHES, SONOMA 2018 15/56 CHARDONNAY CAVE DE LUGNY MÂCON-LUGNY LES CHARMES, BURGUNDY, FRANCE 2018 12/46 RIESLING THOMAS SCHMITT KABINETT, MOSEL, GERMANY 2019 11/ 42 ROSÉ CÔTES DE PROVENCE BARTON & GUESTIER PASSPORT, FRANCE 2017 10/38 RED PINOT NOIR YAMHILL VALLEY ESTATE, MCMINNVILLE, WILLAMETTE VALLEY 2016 13/50 MERLOT MILBRANDT, COLUMBIA VALLEY, WASHINGTON 2018 9/34 MALBEC RESERVA GOUGUENHEIM, MENDOZA, ARGENTINA 2018 9/34 MONTEPULCIANO D'ABRUZZO ZINGARA ADONIS, ITALY 2017 10/38 CÔTES DU RHÔNE MICHEL & TINA GASSIER, FRANCE 2018 10/38 ZINFANDEL MARIETTA ROMÁN ESTATE GROWN, NORTH COAST 2016 13/50 CABERNET SAUVIGNON BURNSIDE ROAD, CALIFORNIA 2018 11 /42 BEER CRAFT: DOMESTIC & IMPORT: CAHABA AMERICAN BLONDE, CAHABA OKA UBA IPA, DIXIE BUDWEISER, BUD LIGHT, COORS LIGHT, MICHELOB ULTRA, MILLER LAGER,
  • Trails of the Cocktail 5 14 18.Pdf

    Trails of the Cocktail 5 14 18.Pdf

    Trails of the Cocktail Few cities can boast more historic significance in their cocktail culture than the Crescent City: birthplace of the Sazerac, Ramos Gin Fizz, the Grasshopper, the Hurricane, and (backed by one of the best apocryphal origin stories ever concocted) even the cocktail itself. In 1769 Spanish Colonial Governor of Louisiana Alejandro O‟Reilly issued a proclamation allowing one limonadier (lemonade seller), twelve taverns and six billiard halls to dispense alcoholic beverages. Closing time was ordained to be 8 pm, but bribes to the necessary officials extended the hours over the years. Rum came into the port of New Orleans and was taxed by the Spanish colonial government. Pat O‟s, Home of “The Hurricane” The “Hurricane”, the most popular drink at Pat O‟Brien‟s in the French Quarter, was created during World War II when liquor such as whiskey was in short supply. In order to purchase just one case of these preferred liquors, liquor salesmen compelled bar owners to purchase as many as 50 cases of rum, which was plentiful. In an effort to utilize the excess of rum, Pat O‟Brien's famous recipe emerged. The name came along soon after when a glass (shaped like a hurricane lamp chimney) was used to serve the popular rum cocktail. Don the Beachcomber (1907 — 1989), founding father of Tiki culture (Tiki bars, restaurants and nightclubs), enjoyed great popularity in the United States — mostly from the late 1940s through the mid-1960s. He and his friendly rival “Trader Vic” Bergeron are still remembered for their cultural influence.

  • Ninfas New Menu New 10.5.16

    LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ANTOJITOS TACOS Build Your Own Tacos. GUACAMOLE MIXTO FRITO 12. Prepared with Housemade Corn Tortillas Jalapeños, Onions, Cilantro, Calamari, Shrimp, Octopus, Tomatoes, and Fresh Lime Battered and Fried, served MUSICOS 14. SMALL 9. with Chiles & Chile Aioli Spicy Chopped Pork LARGE 16. CHILE CON QUESO 10. GRILLED TEXAS REDFISH 18. CRAB CAKE 18. Spicy Cheese and with Chipotle Slaw Jumbo Lump Crabmeat Served Fire-Roasted Pepper Dip with Chipotle Sauce GRILLED SALMON 16. MUSHROOM QUESADILLAS 8. Tamarind-Glazed with QUESO FLAMEADO 12. Fresh Corn Tortillas with Grilled Onions and Mango Cheese Casserole with Mushrooms, Poblano Peppers, Salsa Chorizo and Mexican Cheeses 19. ADD CHICKEN 2. DIABLO SHRIMP CEVICHE 18. Bacon-Wrapped with Jack Gulf Shrimp and Red Snapper NACHOS 9. Cheese with Jalapeños, Tomatoes, with Beans, Cheese, Sour and Avocado Cream, Jalapeños, Pico de TACOS DE PULPO CAZUELITA 18. Gallo, and Guacamole Wood Oven Roasted Octopus CEVICHE TOSTADA 12. Tacos with Coleslaw, Grilled Ceviche on a Crispy Corn ADD CHICKEN FAJITAS 5. Potatoes, and Chipotle Aioli Tostada with Queso Fresco, ADD BEEF FAJITAS 8. Onions, and Cilantro AL PASTOR 14. Wood Oven Roasted Pork and Pineapple MAMA NINFA’S ORIGINAL ADOBO RABBIT TACOS 24. CALDOS Y ENSALADAS TACOS AL CARBON Served with Garbanzo Purée, Fajitas in a Flour Tortilla with fresh Corn Tortillas, and SOUP OF THE DAY MKT Pico de Gallo, Guacamole, and Guajillo Sauce Chile con Queso CALDO XOCHITL (SO-CHEEL) SOUP 9. ONE TACO A LA NINFA Shredded Chicken, Sliced Beef Fajitas 14. NINFA’S MIXTAS Avocado, and Pico de Gallo Chicken Fajitas 12.