Sample Menus
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de -
A Mexican Food Fiesta in North Park!
Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions. -
Descendants of the Anusim (Crypto-Jews) in Contemporary Mexico
Descendants of the Anusim (Crypto-Jews) in Contemporary Mexico Slightly updated version of a Thesis for the degree of “Doctor of Philosophy” by Schulamith Chava Halevy Hebrew University 2009 © Schulamith C. Halevy 2009-2011 This work was carried out under the supervision of Professor Yom Tov Assis and Professor Shalom Sabar To my beloved Berthas In Memoriam CONTENTS 1 INTRODUCTION ...................................................................................................7 1.1 THE PROBLEM.................................................................................................................7 1.2 NUEVO LEÓN ............................................................................................................ 11 1.2.1 The Original Settlement ...................................................................................12 1.2.2 A Sephardic Presence ........................................................................................14 1.2.3 Local Archives.......................................................................................................15 1.3 THE CARVAJAL TRAGEDY ....................................................................................... 15 1.4 THE MEXICAN INQUISITION ............................................................................. 17 1.4.1 José Toribio Medina and Alfonso Toro.......................................................17 1.4.2 Seymour Liebman ...............................................................................................18 1.5 CRYPTO‐JUDAISM -
Special Events
SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required. -
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya -
La Cajeta, Un Dulce De Leche De Cabra
Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1). -
Recetas Para El Dia De Muertos
Recetas para el Día de Muertos La comida y la bebida juegan un papel muy importante en las festividades del Día de Muertos. Son ofrendas, que se colocan en los altares para persuadir a los seres queridos y que no regresen o visiten la tierra de los vivos. Para honrar aún más a nuestros antepasados, comemos con ellos, celebrando con alegría y conmemorando las vidas que vivieron. Hemos recopilado recetas de algunos de los platos y bebidas más populares que se preparan para el Día de Muertos. ¡Esperamos que disfrute compartiéndolos con sus seres queridos! Agua de Horchata Tiempo de preparacin: 15 minutos Servings: 6-8 glasses Ingredientes • 3 cucharadas de arroz blanco de grano largo • 1 ramita de canela • 6 tazas de agua • 3 cucharadas de azcar • ½ taza de leche Agua de Horchata es una bebida tradicional elaborada con arroz y agua. Se endulza y se sirve frío. Instrucciones 1. En un tazn grande, combine el arroz, las ramas de canela y la leche. 2. Calentar la mezcla hasta justo antes de que hierva. 3. Transfera la mezcla a una licuadora. Procese hasta que quede suave. 4. Vierta la mezcla en un frasco grande. Agrega azcar y agua. 5. Sirva sobre hielo o enfríe hasta el momento de servir. Champurrado Tiempo de preparacin + coccin: 35 minutos Porciones: 12 Ingredientes • 1 ½ tazas de agua • 1 rama de canela • 4 a 6 clavos enteros • 1 vaina de anís estrellado • 4 ¼ tazas de leche • 2 barras de chocolate • mexicano (la marca Abuelita está disponible en la mayoría de las tiendas de comestibles) • ¾ taza de harina de maíz mol- ida gruesa (la marca Maseca está disponible en la mayoría de las tiendas de comestibles) • 1 pizca de piloncillo triturado o más al gusto. -
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 -
Food Blogging in Los Angeles, the Life and Times of Javier Cabral: an Interview
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Via Sapientiae: The Institutional Repository at DePaul University Diálogo Volume 18 Number 1 Article 16 2015 Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview Gabriel Chabrán Echternacht Whittier College Javier Cabral Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán Echternacht, Gabriel and Cabral, Javier (2015) "Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview," Diálogo: Vol. 18 : No. 1 , Article 16. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/16 This Interview is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview Gabriel Chabrán Echternacht Whittier College INTRODUCTION avier Cabral is a reporter who specializes in food West Side of L.A., and he had the money to take me out Jculture and punk rock. He was born in East Los to expensive restaurants at first. I started realizing that Angeles, California, in 1989 and grew up in the San this happened at the same time I was reading Jonathan Gabriel Valley. He is also an official restaurant scout Gold, and when I was older, my brother bought me my for Jonathan Gold at the L.A. -
TX Convenient Database
10/5/2012 Inventory Alphabetically Item No Item Name Cost Price Total Total Total Stock Cost Price 44700011607 0.00 3.89 0.00 0.00 0.00 797884770005 0.00 1.29 0.00 0.00 0.00 813805005008 0.00 0.25 0.00 0.00 0.00 72007 $.05 CHANGEMAKER 0.00 0.05 0.00 0.00 0.00 72014 $.10 CHANGEMAKER 0.00 0.10 0.00 0.00 0.00 72021 $.15 CHANGEMAKER 0.00 0.15 0.00 0.00 0.00 71994 $.20 CHANGEMAKER 0.00 0.20 0.00 0.00 0.00 72038 $.25 CHANGEMAKER 0.00 0.25 0.00 0.00 0.00 609470 $1 OFF CARTON CI 0.00 0.00 0.00 0.00 0.00 513401 $10 TEXMRT PHONE 0.00 10.00 0.00 0.00 0.00 513418 $20 TEXMART PHON 0.00 20.00 0.00 0.00 0.00 513999 $5 TXMART PHONEC 0.00 5.00 0.00 0.00 0.00 90446000283 004130000006+ 0.00 4.99 0.00 0.00 0.00 307667393057 1 0.00 1.49 0.00 0.00 0.00 9750982 1 LITER SINGLE D 0.00 1.59 0.00 0.00 0.00 490000501031 1 lt. coca cola 0.00 1.99 0.00 0.00 0.00 12000032257 1 LT. KAS 0.00 1.99 0.00 0.00 0.00 17 1.09 TACO 0.00 1.09 0.00 0.00 0.00 24 1.99 TACO 0.00 1.99 0.00 0.00 0.00 8938 10 LB ICE BAG EA 0.00 1.69 0.00 0.00 0.00 28000206604 100 GRAND 0.00 1.59 0.00 0.00 0.00 28000333454 100 GRAND 0.00 0.69 0.00 0.00 0.00 16916100239 100CT. -
Winter Citrus
JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre . -
Taqueria Y Burros Entrees
Primeros Taqueria y Burros Cocktails a chips and salsa basket is served PAZ DRAFT MARGARITA 8 tableside — the first basket is free. all tacos are served with corn totillas and priced individually or by the plate (plate includes 3 OF THE SAME TACOS + rice + frijoles). all burros contain rice, 16 oz sauza blanco + orange liqueur QUESO DE PAZ 7 frijoles, cheese, crema, avocado inside; cabbage, pico, crema on the side + fresh lime add chambord or grand pepper jack cheese + pico | Add a marnier floater for $3 protein for 3 – carne asada, chicken tinga, or chorizo SKINNY-RITA 8 CARNE ASADA sauza blanco + lime juice + agave + PAZ TRIO 15 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) topped with soda water queso de paz + guacamole + pork carne asada + cilantro + onion frijoles + chips + salsa rojas MANGO MARGARITA 8 GUACAMOLE 10 machetazo mezcal + mango real + avocado + pico de paz + lime CHICKEN TINGA orange liqueur + lime juice + tajin rim 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) QUESADILLAS 10 shredded chicken + pickled onion + cabbage + crema PRICKLY MARGARITA 8 (choice of) chicken tinga, carne PAZ barrel corazon añejo + orange asada, or carnitas + house cheese liqueur + lime juice + prickly pear blend + cream cheese + flour tortilla + pico & crema on the side CARNITAS ‘PEÑO MARGARITA 8 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) tanteo jalapeno tequila + orange AGUA CHILE 13 (limited availability) pork + cabbage + onion + cilantro liqueur + lime juice shrimp + lime + red onion + tomato + cucumber + cilantro + serrano EL CAMPEON 10