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N/Protein Determination in Pumpkin Seed According to the Dumas Method (He/Ar As Carrier)
APPLICATION NOTE F&F-D-001-2019/A1 N/Protein Determination in Pumpkin Seed according to the Dumas method (He/Ar as Carrier) Reference: AOAC 992.23 Crude Protein in Cereal Grains and Oil seeds Tested with VELP Scientifica NDA 702 Dual Carrier Gas Dumas Nitrogen Analyzer (Code F30800080) Copyright © 2019 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com APPLICATION NOTE F&F-D-001-2019/A1 Introduction Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin seeds are a common ingredient in Mexican cuisine and they are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. The oil of pumpkin seeds, a culinary specialty and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. Protein Determination in Pumpkin seed The Dumas method starts with a combustion furnace (CF), obtaining a mixture of gas molecules. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances passed through a reduction furnace (RF). The auto-regenerative CO2 adsorbers let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. -
Pumpkin Painting Yields Profit for Art Department
To learn how to make pumpkin patch the panther brownies, see page 3. October 31, 2017 Halloween edition Student newspaper of Volume 86 Phillipsburg High School 4 Pages 410 South Seventh Street Phillipsburg, KS 67661 pause Teachers find a way to bring Halloween to the classroom LEYLA KARIM Senior Editor As students leave elementary school and Mrs. Hart isn’t the only one continuing a tra- move on to higher grade levels, they have to put dition. Ag teacher Marvin Fehlman and his FFA many things behind them. One of those things students will help with the Halloween festivities is the class Halloween parties. Sure, they may at the town square on the night of Halloween. have a few Halloween snacks in fifth or sixth The idea was first proposed last year by now grade, but by the time high school rolls around, senior, Maggie Shaw. The idea was then brought students don’t really celebrate the holiday as to chamber of commerce member Angie Wells much. who allowed the FFA students to be involved. A However, several faculty members have few activities that the FFA members put on were found ways to present the holiday as a learn- a pumpkin seed spitting contest, face painting ing opportunity. Spanish teacher Megan Hart is and a hayride. continuing the tradition of teaching her students "I want students to be involved because it's about La dia de los muertos, or, the Day of the good for them and good for the community if Dead. they would help out," Fehlman said. “[Day of the Dead] is celebrated in the Mexi- The FFA members plan to be involved in the can culture on November first and second. -
Mexican Made Vegan
FOR IMMEDIATE RELEASE Contact: Jon Robertson • [email protected] mexican made vegan Join best-selling author and chef Jason Wyrick as he explores the magic of Mexican regional cooking in Vegan Mexico (Vegan Heritage Press, $22.95, November 2016). A leading authority in vegan Mexican cuisine, Jason shares the core concepts for making authentic, veg-friendly dishes and ties the recipes to their place in the story of Mexico. His delicious recipes capture the essence of the moles of Oaxaca, the smoky chile fl avors of Zacatecas, the fruit-centric Southern regions, and the street food of Mexico City. Recipes include: • Classic Sweet Corn Tamales • Old-Style Street Enchiladas • Sonoran Machaca Burritos • Oaxacan Black Beans • Tres Leches Cake Readers will come away with a new understanding and admiration for the diversity of Mexico, inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, and more. Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation’s fi rst vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary profes- sionals. Jason was the fi rst vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google, and taught vegan cooking classes worldwide. His work has been featured in the New York Times, Vegetarian Times, and on both local and national television. Vegan Mexico by Jason Wyrick Vegan Heritage Press, LLC • Price: $22.95 ($32.00 Canada) ISBN: 978-1-9412-5221-5 • Paperback, 292 pages, 7½ x 9 • Publicity begins November 1, 2016 Available wherever print and ebooks are sold. -
BANCO DE MEXICO TIPO De Cambio Para Solventar Obligaciones Denominadas En Moneda Extranjera Pagaderas En La República Mexicana
Miércoles 8 de agosto de 2007 DIARIO OFICIAL (Primera Sección) 21 BANCO DE MEXICO TIPO de cambio para solventar obligaciones denominadas en moneda extranjera pagaderas en la República Mexicana. Al margen un logotipo, que dice: Banco de México. TIPO DE CAMBIO PARA SOLVENTAR OBLIGACIONES DENOMINADAS EN MONEDA EXTRANJERA PAGADERAS EN LA REPUBLICA MEXICANA Con fundamento en el artículo 35 de la Ley del Banco de México; en los artículos 8o. y 10o. del Reglamento Interior del Banco de México, y en los términos del numeral 1.2 de las Disposiciones Aplicables a la Determinación del Tipo de Cambio para Solventar Obligaciones Denominadas en Moneda Extranjera Pagaderas en la República Mexicana, publicadas en el Diario Oficial de la Federación el 22 de marzo de 1996, el Banco de México informa que el tipo de cambio citado obtenido el día de hoy conforme al procedimiento establecido en el numeral 1 de las Disposiciones mencionadas, fue de $10.9613 M.N. (DIEZ PESOS CON NUEVE MIL SEISCIENTOS TRECE DIEZMILESIMOS MONEDA NACIONAL) por un dólar de los EE.UU.A. La equivalencia del peso mexicano con otras monedas extranjeras se calculará atendiendo a la cotización que rija para estas últimas contra el dólar de los EE.UU.A., en los mercados internacionales el día en que se haga el pago. Estas cotizaciones serán dadas a conocer, a solicitud de los interesados, por las instituciones de crédito del país. Atentamente México, D.F., a 7 de agosto de 2007.- BANCO DE MEXICO: El Gerente de Autorizaciones, Consultas y Control de Legalidad, Héctor Rafael Helú Carranza.- Rúbrica.- El Gerente de Operaciones Nacionales, Carlos Pérez Verdía Canales.- Rúbrica. -
Cravings Ceviches Tacos
Est. 2008 CRAVINGS CEVICHES QUESADILLAS 8.95 FISH 13.95 Soft flour tortillas stuffed with our special blend of cheeses Fresh Mahi, lime juice, onions, tomatoes, jicama, cilantro Add: Chicken, steak, chorizo or shrimp 10 .95 Spinach or veggies 9.95 and a touch of piquant yellow pepper sauce are combined the moment the order is placed. It doesn’t get fresher QUESADILLAS PIBIL 10.95 than this! Soft flour tortillas are stuffed with our achiote marinated pork and our special blend of cheeses SHRIMP 13.95 Wild caught shrimp, lime juice, onions, jicama, cilantro and GUACAMOLE AQ our piquant yellow pepper sauce are mixed when you Hass avocados blended to perfection and served with chips place your order CORN SALSA 3.50 SALMON 15.95 Our roasted corn blend is a light and tasty starter Wild caught salmon is immediately marinated in a sweet MEXICAN STREET CORN 3.95 and savory sauce to enhance its flavor, then we add sesame topped with Cotija cheese, Mexican table cream seeds, spicy micro-greens and Hass avocado. Ah. Ma. Zing. and a sprinkling of dry chili peppers and sea salt OCTOPUS 14.95 NACHOS 8.95 Octopus is cooked to perfect tenderness, then marinated Corn tortilla chips dipped in our creamy black beans and t in a secret citrus blend with red onions and jicama, opped with melted cheese and jalapeños truly amazing! Add: Grilled chicken, steak or chorizo 10.95 PANUCHOS 10.95 TACOS Hand-made corn tortillas stuffed with black refried beans, AL CARBON 14.95 topped with shredded Pibil chicken or pork, red pickled Three grilled chicken or steak soft -
THE LIFE of a PUMPKIN - Update #3
THE LIFE OF A PUMPKIN - update #3 The days are getting longer, and spring is on the way. If you read our second update, you learned about plant hardiness zones and how to read a seed packet to figure out if it’s the right variety to plant in your area. We hope you picked out a nice pumpkin variety and now have your seeds on hand. Even if you aren’t planting this year, you can still follow The Life of a Pumpkin along with us. If you haven’t bought pumpkin seeds and still want to join us for this ongoing activity, get your seeds now! Many local plant nurseries and hardware stores sell seeds, but they may run out of certain varieties as other gardeners get ready for spring planting. Buy seeds intended for planting, not the kind you find in the snack aisle at your favorite grocery store. Pumpkin seeds are a tasty and healthy snack called pepitas. Pepitas are usually roasted and salted, like sunflower seeds that are also good for snacking. That means the seeds will not sprout and grow. Pumpkin seeds for planting Pumpkin seeds (pepitas) for snacking Seeds are self-contained little powerhouses of potential energy. They have everything needed for the growth and development of a new plant, all tucked safely inside. Seeds typically have 3 main parts: ▫ seed coat – layers that protect the seed from drying out or damage while it is dormant (not growing) ▫ cotyledon – the two halves of the seed that provide food (starch and protein) as the seedling starts to grow ▫ embryo – the part that grows into a plant Finding a warm spot to start your seeds Outside temperatures are still far too cold for our seeds, so we’ll need to start them indoors. -
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AntojitosCHILE CON QUESO 7.99 EnsaladaEL MARIACHI SALAD Crisp mixed greens, tomatoes, sliced red onions, GUACAMOLE DIP 11.99 cucumbers, radishes and avocado. Served with house dressing. 10.99 CEVICHE DE PESCADO** Tender white fish, marinated with fresh lime juice, ENSALADA DE GUACAMOLE onions, peppers, and cilantro. 14.99 Fresh avocado salad garnished with tomatoes, radishes and egg wedges. Served with tostadas. 11.99 QUESO FUNDIDO CON CHORIZO Zesty Chichuahua cheese and chorizo sausage fondue BRAZILIAN SALAD served piping hot with flour tortillas. 11.99 Lettuce, tomatoes, hearts of palm, red onions, eggs, and our homemade house dressing. 10.99 MUSSELS AL GENGIBRE Mussels in Sherry Wine with ginger and garlic. 13.99 ENSALADA EXOTICA Spring Mix lettuce topped with diced red tomatoes, NACHOS (beef or chicken Add $2) cucumbers, strawberries, mango, apples, chicken, beef Corn tortilla chips covered with beans and melted and shrimp. Served with Passion Fruit dressing. 16.99 cheese, served with guacamole, sour cream, and pico de gallo. 9.99 QUESADILLA (beef or chicken Add $2) Grilled flour tortilla filled with cheese, served with guacamole, sour cream, and pico de gallo. 9.99 PLATANOS Fried ripe plantains. 5.99 TAMALES ENSALADA EXOTICA Two tamales stuffed with chicken. 6.99 SOPA DE LIMA YUCATECA A native Yucatan soup made with a rich chicken broth, shredded chicken, and fresh lime. 5.99 VegetarianPLATO ROJO Entrées Two fresh poblano peppers stuffed with white cheese and then covered with egg batter lightly fried, served with rice and black beans. 16.99 HouseSALMON IN PACIFICO Specialties SAUCE PLATO VERDE A fresh fillet of salmon topped with our light garlic Cheese enchilada covered with green tomatillo sauce and Spanish caper sauce. -
Where Nomads Go Need to Know to Need
Art & Cities Nature 1 Welcome Culture & Towns & Wildlife Adventure Need to Know worldnomads.com Where Nomads Go Nomads Where your way from coast to coast. the curl at Puerto Escondido, and eat the curl at Puerto Escondido, an ancient pyramid at Muyil, shoot Dive with manatees in Xcalak, climb MEXICO 2 worldnomads.com World Nomads’ purpose is to challenge Contents travelers to harness their curiosity, be Adam Wiseman WELCOME WELCOME 3 brave enough to find their own journey, and to gain a richer understanding of Essential Mexico 4 Spanning almost 760,000mi² (2 million km²), with landscapes themselves, others, and the world. that range from snow-capped volcanos to dense rainforest, ART & CULTURE 6 and a cultural mix that’s equally diverse, Mexico can’t be How to Eat Mexico 8 contained in a handful of pages, so we’re not going to try. The Princess of the Pyramid 14 Think of this guide as a sampler plate, or a series of windows into Mexico – a selection of first-hand accounts from nomads Welcome The Muxes of Juchitán de Zaragoza 16 who’ve danced at the festivals, climbed the pyramids, chased Beyond Chichén Itzá 20 the waves, and connected with the locals. Meeting the World’s Authority Join our travelers as they kayak with sea turtles and manta on Mexican Folk Art 24 rays in Baja, meet the third-gender muxes of Juchitán, CITIES & TOWNS 26 unravel ancient Maya mysteries in the Yucatán, and take a Culture Mexico City: A Capital With Charisma 28 crash course in mole-making in Oaxaca. -
Bread Box 17 Oishi Oyster & Root Vegetable Chowder 19 Spicy Big
Bread Box 17 French Baguette | Pan de Muerto | Carta De Musica Chickpea Hummus & Black Olives | Le Beurre Bordier Oishi Oyster & Root Vegetable Chowder 19 White Wine | Pancetta | Celery Hearts | Horseradish Spicy Big Eye Tuna Tartare Cones 32 Sesame - Ginger Tuile | Chili Aioli | Wasabi | Tosa Soy | Diakon Sprouts Keluga Caviar Rye Tart One Ounce 79 Yolk Jam | Chives | Eureka Lemon Custard Pizza with House Cured Smoked Salmon 36 Red Onion | Dill Creme Fraiche | Chives | Salmon Roe Pizza with ‘Nduja & Littleneck Clams 26 Ricotta | Calabrian Chili | Baby Spinach | Oregano Kona Kampachi Sashimi 28 Hijiki Seaweed | Daikon | Jalapeño | Shiso | Crispy Arare Baby Beets & Pugliese Buratta 24 Prosciutto Croquant | IPA Vinegar | Labneh | Toasted Hazelnuts Roasted Bosc Pear Salad 23 Fennel | Raddichio | Arugula | Spanish Manchego | Marcona Almonds | Pomegranate Hand Cut USDA Prime Steak Tartare 28 Shallots | Pommes Souffle | Quail Egg | Sauce Girondine Potato Parmesan Gnocchi with Braised Veal Ragout 29 Chanterelle Mushrooms | Autumn Root Vegetables | Parmigiano Reggiano Agnolotti with Roasted Kabocha & Butternut Squash 24 Mascarpone | Amoretti | Pine Nuts | Sage Shaved Italian White Truffles 165 Agnolotti | Tagliatelle | Pizza Carnarolli Risotto 32 Maine Lobster | Botarga | Dungeness Crab | Lemon | Parsley Crispy Scale Black Sea Bass 47 Wild Field Mushrooms | Bartlett Pear | Parsnip | Sweet & Sour Shallots | Yuzu - Matcha Ponzu Steamed Alaskan Red King Salmon Hong Kong Style 49 Bok Choy | Scallions | Ginger | Toasted Chili Soy | Jasmine Rice Sautéed -
Study of a Contemporary Diet in One Household in the Yucatan Ericka K
Western Kentucky University TopSCHOLAR® Honors College Capstone Experience/Thesis Honors College at WKU Projects 12-8-2014 Study of a Contemporary Diet in One Household in the Yucatan Ericka K. Hardin Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/stu_hon_theses Part of the Food Science Commons, and the Nutrition Commons Recommended Citation Hardin, Ericka K., "Study of a Contemporary Diet in One Household in the Yucatan" (2014). Honors College Capstone Experience/ Thesis Projects. Paper 522. http://digitalcommons.wku.edu/stu_hon_theses/522 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Honors College Capstone Experience/ Thesis Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. STUDY OF A CONTEMPORARY DIET IN ONE HOUSEHOLD IN THE YUCATAN A Capstone Experience/Thesis Project Presented in Partial Fulfillment of the Requirements for the Degree Bachelor of Science with Honors College Graduate Distinction at Western Kentucky University By Ericka K. Hardin ***** Western Kentucky University 2014 CE/T Committee: Approved by Dr. Karen Mason, Advisor Professor Susann Davis _______________________ Advisor Ms. Ami Carter Department of Family and Consumer Sciences Copyright by Ericka K. Hardin 2014 ABSTRACT The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture. -
Coyote-Ize Your Burrito!
Dos Coyotes cuisine is commi ed to providing our guests with all-natural flame broiled chicken, citrus marinated seafood & trail blazin’ Premium Certified Angus Beef (choice or higher) as well as Certified New Mexican Chile and Mi Rancho Tortillas. Seasonal fruits & vegetables are delivered daily. ANTOJITOS & MORE Guacamole & Chips . Roasted Garlic & Spinach Sedona Taquitos . Quesadilla . Four crisp corn tortillas rolled with seasoned pulled Santa Fe Nachos . chicken, chile & herbs; served with green Blue corn tortilla chips, black beans, chipotle chile-pumpkin seed sauce. chile sauce, melted cheese, guacamole & sour cream. Quesadilla with Hatch Chile . Add Chicken, Steak or Carnitas . Melted cheese, mild Hatch chile served with salsa, Navajo Nachos . sour cream & guacamole. Tortilla chips, black beans, melted cheese, Add Chicken, Steak or Carnitas . guacamole & sour cream. Mango Chicken Quesadilla . Add Chicken, Steak or Carnitas . Pepper jack cheese, mango salsa and charbroiled chicken breast. Served with chipotle cream. ENSALADAS Yucatan Chicken Salad . Coyotes’ Yin Yang Salad . Charbroiled chicken breast on mixed salad with black A Southwestern-Asian chicken salad. Charbroiled teriyaki beans, red onions, carrots, sweet peppers, corn & Southwest chicken breast, jicama, red bell peppers, scallions, cashews & vinaigrette. Served on a flour tortilla with fruit salsa, snow peas, served on a bed of mixed salad on a warm chipotle cream & tortilla confetti. flour tortilla with sesame dressing. Spinach Salmon Salad . Adobe Salad . Grilled salmon, baby spinach, jicama, mushrooms, crisp Mixed salad, corn, jicama, red onions, black beans, cheese, tortilla noodles in orange-chipotle dressing. tomatoes, sour cream, guacamole & Southwest vinaigrette. With mango, orange & cashews. Served on a warm flour tortilla. Add Chicken, Steak or Carnitas . -
Botanas Ensaladas Tortas Tostadas Tacos Platos Fuertes
botanas Totopos 5.50 Papas Bravas 3.95 Housemade tortilla chips, salsa House made potato chips, chile, lime, sea salt, queso fresco Cacahuates Enchilados 5.50 Peanuts, chile de árbol, garlic Fundido Con Frutas al Tequila 9.95 Cast iron grilled panela cheese, Guacamole Tradicional 7.95 chile ancho & tequila fruit compote Avocado, tomato, onion, jalapeño, Queso Panela con Pepitas 8.75 cilantro Pumpkin seed crusted panela cheese, honey-tamarind-chipotle sauce Guacamole Refrescante 7.95 Avocado, tomato, onion, jalapeño, Escabeche de verduras 5 cilantro, cucumber, jicama, orange Vegetables pickled with herbs and chiles chipotles ensaladas tortas Jícama con Melón 5.95 SERVED WITH HOUSEMADE POTATO CHIPS Jicama, cantaloupe, cucumber, Milanesa 9.75 tomatoes, avocado, almonds, Breaded chicken breast, avocado, guajillo dust, citrus vinaigrette black beans, vegetable escabeche, lettuce, tomatoes Coctel De Frutas 8.50 Seasonal fresh fruit, yogurt Al Pastor 9.75 (regular or low fat), granola, Marinated pork, pineapple jam, pecans and honey pickled red onion, lettuce, avocado cream, cilantro De Manzana 7.75 Spring mix, apples, strawberries, Bistec Especial 9.75 orange, avocado, tomato, pecans, Grilled beef, Oaxaca cheese, bacon, citrus vinaigrette caramelized onions, lettuce, tomatoes, crema Add chicken 3.50 OR shrimp (3) 4.25 Vegetariana 9.75 Grilled panela cheese, black beans, tomatoes, vegetable escabeche, lettuce, avocado tostadas tacos SERVED ON OUR HOUSE MADE STONE GROUND CORN TORTILLAS Tinga 6.25 3 TO AN ORDER Chicken with chipotle adobo, avocado