Breakfast Burritos Nutrition Information Breakfast Plates Famous Burritos
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Chicken POLLO Vegetarian 999 Chimichangas
chicken POLLO | CHIMICHANGAS | CHICKEN STEAKS | VEGETARIAN | SPECIALTIES All dishes come with tortillas POLLO FAVORITO POLLO AZADO Grilled chicken breast with tropical Grilled chicken breast served with vegetables and a salad 12.99 a salad and avocado 12.50 POLLO FUNDIDO ARROZ CON POLLO Shredded chicken over rice with chorizo Chicken strips over a bed of rice, covered in our and cheese. Served with tortillas 12.99 cheese sauce and served with tortillas 13.99 POLLO LOCO ARROZ CON POLLO Y CAMARONES Grilled chicken breast with shrimp and Chicken strips and shrimp tossed with onion. Served with a salad and rice 14.50 cheese dip. Served with Mexican rice 14.50 HOT & SPICY CHICKEN NEW! POLLO JALISCO Chicken strips in a spicy Diabla sauce with Grilled chicken strips with mushrooms and spinach. onion. Served with rice and beans 13.50 Served with rice, beans, cheese and tortillas 13.50 POLLO TROPICAL NEW! POLLO CHIPOTLE Chicken breast with a tropical veggie mix Grilled chicken strips covered in our delicious chipotle and pineapple. Served with rice 13.50 sauce. Served with rice, beans and tortillas 13.50 NEW! POLLO HAWAIIANO NEW! ARROZ CON POLLO AND VEGGIES Grilled chicken breast cooked with onions, ham Grilled chicken strips and California veggies. Topped and pineapple, then topped with cheese. Served with cheese dip, Served on a bed of rice 12.99 with rice, beans and flour tortillas 13.50 NEW! POLLO MONTERREY Grilled chicken breast, onions, mushrooms, tomatoes and peppers, topped with cheese. Served with rice and beans 13.50 NEW! POLLO TOLUCA Grilled chicken breast with chorizo and cheese. -
APPETIZERS Homemade SOUPS Desserts SPECIALTY TACOS
(575) 527-0817 1551 Amador Ave. Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 Nachos .......................................................................... $9.59 Homemade corn tortilla chips topped with beans, taco meat, and Monday – Chicken and Rice Soup melted cheese. Lettuce, tomatoes and jalapeños upon request. Tuesday – Caldillo (Green Chile Beef Stew) Wednesday – Albondigas (Meatballs with Rice) Nachitos .....................................................................................$8.89 Thursday – Fideos (Vermicelli with Beef) Homemade corn tortilla chips topped with beans Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice and melted cheese. Saturday & Sunday Menudo - $7.79 Si Señor Wings ...........................................................$10.39 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Get these great wings slightly battered, perfectly cooked and Posole Fresh Daily - $7.69 served with a side of spicy BBQ sauce and ranch. Seasonal (Nov-Feb) Chile Cheese Fries ...............................................................$8.89 French fries smothered with cheese and your choice of red LITTLE ONES MENU or green chile. (12 years or younger only) ................................................................... Taco Plate ................................................................................... $6.39 House Sampler $10.59 One beef or chicken -
APPETIZERS Homemade SOUPS SPECIALTY TACOS LITTLE ONES
(575) 527-0817 1551 Amador Ave., Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Nachos ........................................................................$10.50 Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 handmade corn tortilla chips topped with refried beans, our signature queso, freshly grated Monterey Jack and cheddar Monday – Chicken and Rice Soup cheese, your choice of ground beef, shredded beef, or shredded Tuesday – Caldillo (Green Chile Beef Stew) chicken. Lettuce, tomatoes, and jalapeño upon request. Wednesday – Albondigas (Meatballs with Rice) Add carne asada or al pastor ..................................................$2.50 Thursday – Fideos (Vermicelli with Beef) Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice Si Señor Wings ................................................................ $11 Get these great wings slightly battered, perfectly cooked and Saturday & Sunday served with a side of spicy BBQ sauce and ranch. Menudo - $7.79 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Chile Cheese Fries ...............................................................$8.89 Posole Fresh Daily - $7.69 French fries with your choice of chile topped with melted, freshly Seasonal (Nov-Feb) grated Monterrey Jack and cheddar cheese. Asada or Al Pastor fries ................................................ $12 Crispy French fries topped with our signature queso, freshly LITTLE ONES MENU grated Monterey Jack and cheddar -
Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition. -
Spring/Summer Dinner Menu We Are Committed to Offering Our Guests Only the Finest Ingredients, Made Fresh Daily in Our ® Scratch Kitchen
Spring/Summer Dinner Menu We are committed to offering our guests only the finest ingredients, made fresh daily in our ® scratch kitchen. As the seasons change, so do a number of dishes on our menu, and we recently added several seasonal recipes that are designated by a NEW symbol. We encourage you to share your feedback and let us know what you think. From our family to yours: We take dietary restrictions seriously. If you Thank you for choosing Paladar! have a gluten intolerance, ask your server to see our gluten-free menu. Please notify your server of any food allergies. Latin Comfort Food Craft-Your-Own ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 COCONUT CURRY VEGETABLE STEW Sweet FEIJOADA STEW Pork, chorizo sausage, black Guacamole potatoes, zucchini, bell peppers, onions, pinto beans, sofrito vegetables, kale, sofrito rice, grilled START WITH OUR TRADITIONAL GUACAMOLE beans, ancient grain blend. 15.5 Cuban bread. 19 SINGLE: $7 | GUACAMOLE TRIO: $18 WITH CHICKEN 20 WITH SHRIMP 22 ROASTED MOJO PORK NEW Cilantro rice, adobo black beans, roasted corn salsa. 18 Fresh avocados smashed with tomatillos, BRAISED BEEF ROPA VIEJA Plantains, pickled onion slaw, frijoles, aji pepper aioli. 21.5 onions, cilantro and lime juice. Served with SLOW-SMOKED PULLED CHICKEN Salvadorian rice, our housemade blend of plantain, malanga RUM-GLAZED CUBAN PORK Black beans, plantains, aji pepper aioli. 17 and corn chips. Add fresh ingredients: coconut mango rice, pico de gallo. 18 Classic $.50 Pico de Gallo | Roasted Red Peppers | Corn Grill & Seafood Spicy Peppers | Chipotle Honey | Mango ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 Pickled Jalapeños | Pickled Red Onion Candied Pumpkin Seeds | Roasted Garlic MOJO-MARINATED SOCKEYE SALMON* Yucca ADOBO-CRUSTED SIRLOIN STEAK* Sweet potato spaetzle, zucchini, roasted carrot purée, olive plantain hash, crispy onions, aji verde. -
Presentación De Powerpoint
RECETAS PARA ESTE 15 DE SEPTIEMBRE Pozole Pozole sazonado con chile guajillo para aportar color e intensificar el sabor de la preparación, con pollo deshebrado, acompañado de la clásica guarnición de rábano, orégano, cebolla morada y láminas de aguacate, servido con aire de limón que ayuda a redondear el sabor. Tipo de receta Estándar Rendimiento 3.700 Kg Tamaño de la porción 0.37 Kg No. de porciones 10 Tiempo de preparación 20 minutos Tiempo de cocción 40 minutos Clasificación (tiempo/segmento) Plato fuerte PRODUCTO UFS: Knorr® Caldo de Pollo INGREDIENTES CANTIDAD UNIDAD Para el caldo: Pechuga de pollo con hueso 1.000 Kg Agua 3.000 L Knorr® Caldo de Pollo 0.035 Kg Laurel 0.002 Kg Chile guajillo molido 0.200 L Aceite 0.030 Kg Para la guarnición: Maíz pozolero cocido 0.500 Rábano en rodajas Kg Orégano seco 0.050 Kg Cebolla morada picada 0.001 Kg Láminas de aguacate 0.020 Kg Lechuga fileteada 0.050 Kg finamente 0.050 Kg Para el aire de limón: Jugo de limón 0.050 L Lecitina de soya 0.000 Kg MODO DE ELABORACIÓN: Paso 1.- Para el caldo: Cocer el pollo en el agua con el laurel y Knorr® Caldo de pollo. Paso 2.- Colar el caldo y desmenuzar el pollo. Calentar el aceite y freír el guajillo, agregar el caldo y el maíz pozolero, hervir por 5 minutos y rectificar sazón. Paso 3.- Para la guarnición: En un plato hondo colocar con ayuda de un cortador, montar el maíz pozolero seguido del pollo deshebrado, colocar la lechuga, los rábanos, el orégano seco y las láminas de aguacate. -
Botanas (Appetizers)
Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas -
Café Car Menu
Café Car Menu BREAKFAST SNACKSM BEVERAGES Combo: Blueberry Muffin and Coffee M ..... $3.75 Cheese and Cracker Tray ..........................$5.50 Starbucks® Iced Coffee .............................$3.50 Jimmy Dean® Sausage Egg Muffin ........... $4.50 Fresh Fruit Cup ......................................... $4.50 Monster® Energy Drink ..............................$3.50 Three Meat and Cheese Breakfast Burrito ... $3.50 Almonds / Pistachios ................................$4.00 Pure Leaf® Iced Tea .................................. $3.00 ® Cold Cereal / Quaker® Oatmeal(with milk)M ... $2.50 Guacamole / Hummus Snack Kit .............. $3.00 San Pellegrino Sparkling Water ...............$2.75 Bagel and Cream Cheese M ....................... $2.50 Chips (assorted) ............................................................................. $2.00 Soft Drinks .................................................$2.25 Blueberry Muffin M ..................................... $2.75 Bottled Spring Water/Flavored Water ....... $2.25 Cinnamon Roll M ........................................ $2.75 Apple/Orange/Cranberry Juice .................$2.50 Chobani® Greek YogurtM ........................... $2.50$ Coffee, Hot Tea or Hot Chocolate .............$2.00 Milk ............................................................ $1.50 Cup of Hot Water ...................................... $0.25 SUNDRIES BikeLink Card ..........................................$20.00 Ear Buds ....................................................$5.00 Bungee Cord 24” .......................................$3.00 -
Download Nutritional Guide
Taco Villa Nutritional Guide The nutritional information that is represented here is composed of data that was provided by Taco Villa LTD., Analytical Food Laboratories, and ESHA Genesis R&D. The nutritional data was initially completed in May 2003. The nutritional data is figured based upon normal product formulation. There is a possibility of variations in the data because of geographical region, area suppliers, portioning and/or time of year. Serving Size (g) Size Serving Calories Calories Fat Fat (g) Total Carbohydrates (g) (mg) Cholesterol (mg) Sodium (g) Fiber (g) Protein Menu Items Crispy Taco - Taco Shell, Beef Taco Meat, Lettuce, Cheese, and Tomato 113 240 130 15 13 40 190 1 13 Steak Fajita Taco w/ 2 Corn Tortillas - 2 Corn Tortillas, Steak, Cheese, and Pico de Gallo 112 240 80 9 22 10 510 3 15 Steak Fajita Taco w/ Flour Tortilla - Flour Tortilla, Steak, Cheese, and Pico de Gallo 91 210 90 10 15 10 680 1 15 Steak Fajita Taco on Corn Tortillas w/ Guacamole - 2 Corn Tortillas, Steak, Cheese, Guacamole, and Pico de Gallo 140 290 120 14 24 10 590 4 16 Steak Fajita Taco on Flour Tortilla w/ Guacamole - Flour Tortilla, Steak, Cheese, Guacamole, and Pico de Gallo 119 260 130 14 17 10 760 2 16 Steak Fajita Taco Grande w/ 2 Corn Tortillas- 2 Corn Tortillas, Steak, Cheese, Pico de Gallo, Sour Cream, Lettuce, and Tomatoes 140 250 90 10 23 15 520 4 16 Steak Fajita Taco Grande 2/ Flour Tortilla - Flour Tortilla, Steak, Cheese, Pico de Gallo, Sour Cream, Lettuce, and Tomatoes 119 230 100 11 16 15 690 2 16 ** Nutrition for Combo Meals does not include drink. -
Larimer County | Health & Environment
LARIMER COUNTY | HEALTH & ENVIRONMENT 1525 Blue Spruce Drive, Fort Collins, Colorado 80524, 970.498.6700, Larimer.org/health January 17, 2019, Dear Michelle Passater, You have requested the following information for Zachary Shirley: 1) Completed case investigation form 2) Completed reportable disease form 3) All enteric and molecular laboratory test results 4) Any document that identifies the source of our client’s infection 5) Any document that links our client’s illness to Salmonella Please find the attached documentation in response to your Colorado Open Records Request. Please let me know if you have any concerns. Sincerely, Katie O’Donnell Public Information Officer Larimer County Department of Health and Environment CEDRS DepartmentColorado ofElectronic Public Health Disease Environm Reportent ingSystem & Event Number: 482119 Salmonel losis bemographics tl■lt..___ _ ______ Last Name: First Name: Middle Name: DOB: Gender: Male Ethnicity: Unknown Race: """".;.;..;;.;......aa..;;; Event County: ""Larimer CO_____ _ Industry Type: Occupation: __________ Employer: kvent Information "-- Diagnosis Salmonellosis Onset Date _8/_1_1/_2_0_18 ------ Event Address ll!ll!!!�l!!!!!!l!l!!EFoQ!rtigC:20!!!111.!]:ns�.JC�02..§8Q052� 8� L___ _____________________ Living in institution at time of event? _N_o __ If yes, institution type _______ Name Institution Phone biagnosis Details .._'""'--- Age At Diagnosis Outcome '"'Alive ------ Acquired InState _ln_S_ t_a_te____________ _ ..a""".;..;."'""'"""''--- Report to Public Health Date 8/31/2018 CaseStatus -
Report No Available from Abstract Document
DOCUMENT RESUME ED 433 127 PS 027 842 TITLE Food, Family and Fun: A Seasonal Guide to Healthy Eating. Commemorating 50 Years of School Lunch. INSTITUTION Food and Consumer Service (USDA), Washington, DC. REPORT NO FCS-298 PUB DATE 1996-06-00 NOTE 129p. AVAILABLE FROM Superintendent of Documents, Government Printing Office, Washington, DC 20402; Tel: 202-512-1800 (Stock No. 001-000-04627-6). PUB TYPE Guides Non-Classroom (055) EDRS PRICE MF01/PC06 Plus Postage. DESCRIPTORS *Children; *Cooking Instruction; Elementary Secondary Education; Learning Activities; Lunch Programs; *Nutrition; *Nutrition Instruction; Parent Materials; *Recipes (Food) IDENTIFIERS *Cook Books; Family Activities; School Lunch Program; *Seasons ABSTRACT Helping children make food choices for a healthy diet can be challenging. This book is designed as a resource guide and cookbook for parents to help them make healthful eating and cooking with children tasty, simple, affordable, and fun. The book is a collection of 50 recipes organized by season, and featuring family nutrition education activities. The book concludes with a resource section including community resources such as a list of local farmers' markets and state extension contacts for the United States Department of Agriculture's Team Nutrition; hotline numbers and Internet addresses; and healthful eatin; st,:igestions such as making food substitutions. (KB) ******************************************************************************** Reproductions supplied by EDRS are the best that can be made from the original -
Machaca Burritos
Machaca Burritos 2-3 pound skirt steak, trimmed and cut For serving: into 3” pieces 12 6-inch flour tortillas 3 tblsp. vegetable oil Sour cream (optional) 1 large white onion, roughly chopped Salsa (optional) 1 medium red bell pepper, roughly Cilantro (optional) chopped Lime wedges (optional) 1 medium green bell pepper, roughly chopped Marinade: 2 serrano chiles, chopped, seeds and ribs 1 tblsp. soy sauce removed (optional) 1 tblsp. Worcestershire sauce 1 cup beef broth 2 tblsp. water 1 can diced tomatoes with juice 1/4 cup fresh lime juice 1/2 tsp. dried Mexican oregano 3 garlic cloves, finely minced salt and pepper to taste 1 serrano chili, finely minced, seeds and ribs removed salt and pepper to taste 1/4 cup vegetable oil Combine all marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak making sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight. Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade. In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside. Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. Add the beef broth, tomatoes, oregano, salt and pepper.