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Cárdenas Listo Para La Defensa Del Futuro De Pemex
ITAMMUN MEJORANDO EL INTERNET DEL ITAM LOTERÍA ITAMITA Un gran logro para el ITAM Navegando a 400 Mbps ¡El Corazón! ¡El Catrín! ¡El Caso de Alumnos!. ¡LOTERÍA! Internas, 3 Ciencia y Tecnología, 18 El Cuarto Condicionamiento, 20 MIÉRCOLES 11 DE SEPTIEMBRE DE 2013 PERIÓDICO DE ALUMNOS DEL ITAM MÉXICO D.F., AÑO XIX Cárdenas listo para la defensa Colmillos del futuro de Pemex triunfa artículos 27 y 28 que propone el Ejecutivo. que esperar hasta 2015 para llevarse a cabo. en futbol Por Daniel Salgado De acuerdo con la reforma política Con un auditorio lleno, el líder mo- De visita en el ITAM, el Ingeniero Cuau- —y aunque todavía falte aprobar las leyes ral del PRD presentó su propuesta de arena htémoc Cárdenas Solórzano comentó que secundarias que la reglamenten—, sería Reforma Energética a los estudiantes habría que preparar una gran movilización posible iniciar un procedimiento vincu- del ITAM. En el evento, organizado por Por Juan Carlos González nacional en defensa del petróleo en caso lante para una consulta ciudadana con la representación de alumnos de Cien- El equipo de futbol arena del ITAM cia Política, Caucus, el ingeniero des- continúa la lucha por el campeonato tacó que dicha propuesta plantea un de la Liga Extrema de Football Are- cambio en el régimen fiscal de Pemex, na (LEXFA). Este fin de semana, los así como conceder autonomía presu- Colmillos disputaron su tercer par- puestal y de gestión a la paraestatal, tido de la temporada. El encuentro impulsar la investigación y el desarro- fue de suma importancia, había que llo tecnológico e impulsar la transición defender el orgullo itamita. -
Printable/Faxable Menu
If you do not receive a phone or email confirmation within 15 minutes, please call C3 at 866.677.3493 to confirm receipt of your order. Please call for delivery time availability on same day orders. FAX COVER FAX TO: 713.758.0125 To: Corporate Catering Concierge Date: Fax: 713.758.0125 Pages: with cover Company Name: Delivery Address: Floor/ Suite: Contact Name: Email Address: Phone Number: Ext.: Cell Number: Number of people you will be serving: Payment By: Check AMEX Visa MCard Time Requested: Date Requested: Card Number: Exp. Date: CVV: Billing Zip Code: Comments: El Palenque SERVICE LEVELS **SPECIAL DIETARY ITEM** $10 Any food allergies or dietary restrictions should be notes here to ensure your meal is handled with care. The chef will prepare a meal accordingly or you can describe in detail what you would like Set Up Service $50 Our staff will set-up with real chafing dishes, all serving pieces and have everything ready to enjoy at your required start time. Then our staff person will return the same day to pick everything JUST FOR YOU Ordering $150 or More? Get a Free Lunch! $0 Place an order of $150.00 or more (total food cost not including tax or delivery charges) and receive a complimentary lunch (value cannot exceed $15.00). Your lunch will be packaged separately wit PLATES AND UTENSILS Complimentary Plates, Napkins, Utensils & Serving Utensils $0 Please include the number of guests you will be serving. We will provide the appropriate number of service items for your meal. APPETIZERS Mini Chimis (12) $25.25 Mini Chimis (Half Pan) $51.75 (25 mini chimis) Mini Chimis (Full Pan) $103.5 (50 mini chimis) Mini Flautas (24) $28.75 Mini Flautas (Half Pan) $74.75 (60 mini flautas) Mini Flautas (Full Pan) $149.5 (120 mini flautas) SOUPS AND SALADS Palenque Fajita Salad (Entree) $16.5 Lettuce, tomatoes, guacamole, sour cream, Monterey and American cheese, served with your choice of protein and dressing. -
Guía Destinos De México 2020 Recomendaciones Que Inspiran
RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera. -
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 -
Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices. -
Take out Kaela
L A S P A L O M A S RESTAURANT | BAR Take Out Menu 11am to 8pm Tuesday to Saturday APPETIZERS CHIPS & FRESH SALSA | 4 RAJAS | 9 8 ounces of Fresh Salsa made with Sautéed Poblano Peppers, Onions, Sour Cream & Roasted Tomatoes, Cilantro, Onions & Mozzarella Cheese served with Flour Tortillas Jalapeno served with Tortilla Chips GUACAMOLE | 6 CHILE CON QUESO | 6 8 ounces of Fresh Avocado, Onion, Tomato & 8 ounces served with Tortilla Chips Cilantro served with Tortilla Chips SOUPS TORTILLA | 6 CALDO TLALPENO | 7 Tomato Broth, Tortilla Strips, Mozzarella Tomato Broth, Shredded Chicken, Rice, Tomato, Cheese & Sour Cream Cilantro, Onions, Chipotle & Avocado Add Chicken | 2 MAKE IT A MEAL | 16 CHICKEN CONSOMME | 6 32 ounces of Caldo Tlalpeno, Chicken Chicken Broth, Shredded Chicken, Consomme or Tortilla Soup Rice & Cilantro SALADS All Salads include Mixed Greens, Cabbage, Shredded Carrots, Tomato & Cucumber MIXED GREEN SALAD | 7 SALMON CHIMICHURRI & BEET | 14 Choice of Ranch, Blue Cheese or Vinaigrette Grilled Salmon topped with Chimichurri, Beets, Goat Cheese STEAK SALAD | 14 & Avocado served with Shallot Sliced Grilled Beef Tenderloin served Vinaigrette with Shallot Vinaigrette FAJITA SALAD | 13 CHIPOTLE SALMON | 14 Choice of Fajita Chicken of Fajita Beef Salmon broiled in Chipotle Sauce with Grilled Onions & Peppers served with Chipotle Ranch topped with Queso RICE BOWLS Served over our Uniquely Flavorful Sautéed Rice topped with an Avocado Tomatillo Sauce & Vinaigrette Onions, Add Guacamole to any Bowl for $3 FAJITA BOWL | 13 VEGGIE RICE -
In Room Dining
IN ROOM DINING On the pages that follow you will find specialty breakfast items, delightful soups and salads, all-day snacks, after hours treats and a variety of beverage options to meet your needs day or night. Omni La Costa Resort & Spa is the only licensed provider for alcoholic beverages and food on resort premises; therefore alcoholic beverages or food may not be brought onto the premises by an outside source. Any violation to this license may jeopardize the resort and its associates. Your cooperation in this matter is greatly appreciated. BREAKFAST SERVED FROM 6:30 A.M. - 11 A.M. | MINIMUM ORDER OF $20 PER DELIVERY | TO ORDER DIAL 27 COMPLETE BREAKFASTS BREAKFAST SERVED WITH YOUR CHOICE OF FRESHLY BREWED COFFEE, TEA OR HOT CHOCOLATE STEAK & EGGS DELUXE CONTINENTAL freshly squeezed juice, pastries or toast, freshly squeezed juice, chef’s selection of three eggs any style, marinated flat iron seasonal berries or melons, hot or cold cereal, steak, potato medley 38.25 basket of pastries, muffins or toast, sweet butter and preserves 28 SOCAL MORNING freshly squeezed juice, toast, classic eggs benedict, DAY BREAK citrus hollandaise, potato medley 35.75 healthy breakfast smoothie, muffins, fresh fruit bowl 26.25 LA COSTA SKILLET freshly squeezed juice, pastries or toast, NATURAL CONTINENTAL three eggs any style, sweet cream buttermilk freshly squeezed juice, chef’s selection of pancakes, potato medley 33.75 seasonal berries or melons, fresh banana bread with La Costa honey 23 SPA BREAKFAST carrot juice, mixed seasonal berries, egg CLASSIC -
July Newsletter.Pptx
TRAVEL CLUB DISCOVER BAJA NOW PROCESSING NAUTICAL SPORTFISHING FMMs From the DBTC Office We hope that everyone is Discover Baja is pleased to announce that we are now processing Nautical Sportfishing FMMs for DBTC members enjoying summer! We have a crossing into Baja by sea north of Ensenada. Save yourself the number of exciting things going hassle of dealing with the complicated and vague online on this month: system for just a $10 processing fee per person. Please allow -Fishermen will be glad to hear three days time for processing. A nautical FMM is required that we are now processing each time you enter into Mexican waters and the FMM is not nautical FMMs for Discover Baja good for multiple entry. For an application and more information, please see www.discoverbaja.com/go/nautical- members. See the article on this sportfishing-fmm/ page or call us at 800-727-2252 for more information DRIVERS LICENSE INSURANCE POLICIES -We have new Mexican auto insurance drivers license policies Discover Baja has a new multiple-named drivers license insurance policy that includes roadside assistance and up to featuring up to three drivers on three drivers on the policy for the same price. If you drive the policy for the same price multiple vehicles and want only liability insurance, this is a -David Kier and Max Kurillo will great deal for you. See www.discoverbajaonline.com or call be giving a lecture on the 800-727-2252 for more information. Missions of Baja & Alta California in San Diego on July 24th. See page 5 for more. -
Baja Breeze Magazine 4
Volume 3 Issue 3 July-August 2010 ENTERING a foreign market poses obstacles and opportunities. Mexico is no exception. Whether you’re investing in real estate or setting up a corporation, doing your due diligence is the key. Our team of seasoned attorneys, including a former deputy district attorney, has a LET US REMOVE THE deep understanding of Mexican law. We are OBSTACLES, SO YOU experts at navigating the legal system and CAN MAXIMIZE THE bureaucracy, so your interests are protected OPPORTUNITIES. and expedited. 3 July-August 2010 5 PUBLISHER’S NOTE 7 BAJA EXPRESSIONS BAJA FLAVORS Your Guide to the Tijuana Art Scene 27 Restaurants that Matter 11 Liquid Blue – Bound for Baja Splash Taninos 13 Perspectives on Mariachi Dave Nuffer From our Kitchen: Cooking with Susanne Gil Sperry 29 Jeff Nevin Alex DePue and Miguel de Hoyos 19 return to Baja 23 WINE WORSHIP Less is More – Artisan Winemakers of Valle de Guadalupe JC Bravo Alximia Vinos Gassol 25 BAJA PEOPLE Philip and Eileen Gregory: La Villa del Valle A New Perspective July-August 2010 5 Dear Reader: Good wine, art, food, and music are central to the Baja California experience. This is es- pecially true during Fiestas de la Vendimia, or the Grape Harvest Festival, a series of elegant events held at wineries throughout most of August in Ensenada’s burgeoning wine country. In honor of the grape harvest, this issue of Baja Breeze examines three artisan wineries that are turning heads in Valle de Guadalupe. As you will see, the vintners are as intriguing and delightful as the wines they lovingly nurture. -
Sopas Soups Aperitivos Appetizers Ceviche Ostiones En Su Concha
Aperitivos Guacamole Appetizers Guacamole - Traditional guacamole served with crispy tortilla chips. 7.50 Chiles Gueritos - Stued yellow peppers with shrimp and cheese. 13.95 Ceviche - A large serving of our zesty fresh ceviche. Fish - 13.95 Shrimp - 14.95 Ceviche Ostiones en su Concha - A large plate of chilled oysters accompanied by an assortment of Marsico Sauces. Half Order - 8.95 Full Order - 15.95 Agua Chiles Mariachi - Fresh Shrimp cured in lemon then piled and smothered in our spicy Agua Chile sauce. A coastal favorite. 18.95 ChoriQueso Fundido - Warm melted cheese with our homemade chorizo. Served with your choice of corn or Ostiones en su Concha our tortillas. 8.95 Nachos Mariachi - Crispy corn tortilla chips piled high with your choice of chicken or steak, beans, cheese, sour cream, guacamole and jalapeños for an extra kick. 12.95 Mini Flautas - Mini corn tortillas rolled with your choice of shredded beef or chicken and fried to a crisp perfection. Served with a side of sour cream and guacamole. 8.95 Sopas Soups Chicken Tortilla Soup - A heart-warming classic. Shredded chicken breast in our special house broth, topped with crispy corn tortilla strips, cheese and avocado. 9.95 Birria - Jalisco style goat meat stew. Slow cooked in a spiced tomato broth and garnished with onion and cilantro. M: 10.25 L:11.95 Chicken Tortilla Soup Menudo - Delicious beef tripe stew. Slow cooked with white hominy in guajillo pepper broth and garnished with onion and cilantro. M: 8.95 L: 10.95 Caldo de Pescado - Slow cooked basa sh in our special broth with vegetable medley. -
Dinner· ·Starters
·DINNER· ·STARTERS· Crazy Guacamole Mashed avocado, seasoned with lemon, salt and pepper with Cotija cheese, served with tortilla chips, pico de gallo sauce and pork rinds 125 ······· Trio of Corn Empanadas Stuffed with chicken, beef and pork rinds 130 ······· Oaxaca Cheese Foundue Melted Oaxaca cheese casserole stuffed with mushrooms and Mexican chorizo, served with corn and flour tortillas 130 ······· Acapulco-Style Seafood Campechana Shrimp, octopus, scallops and clams with cocktail sauce 230 ······· Aguachile with Milpa Tomatillo Marinated red snapper strips with milpa tomatillo sauce and “habanero chili pepper” essence 230 ······· ·FROM THE GARDEN· Green Salad with Coriander Dressing Lettuce, cucumber, baby corn, red onions and tomatoes with homemade coriander dressing and shredded Cotija cheese 130 ······· Corn Salad Organic lettuce, roasted sweet corn, fried tortilla strips, fresh cheese, grilled onions, avocado, coriander and hibiscus vinaigrette 130 ······· Beet Salad Baked beet slices served with goat cheese, baby lettuce and walnuts, dressed with lemon vinaigrette 140 ······· Grilled Cactus Pads and Panela Cheese Salad Grilled cactus pads, panela cheese and tomatoes, marinated with fresh oregano vinaigrette 130 Menu ítems at all Pueblo Bonito Resorts are Trans Fat -Free. Prices are in Mexican Currency. Tax included. ·MAMA STEWS· Traditional Tortilla Soup Fried julienne tortilla, avocado, panela cheese, sour cream, pork rinds and fried “guajillo chilli pepper” 120 ······· Black Bean Cream Soup Black bean cream soup with epazote essence, served with corn, “poblano chilli pepper” and cheese 125 ······· ”Mole de Olla de Chambarete” Beef stew with beef snank chunks, xoconostle, carrots, zucchini, baby potatoes and sliced roasted corn 125 ·NIXTAMAL CORNER· “Sopes and Quesadillas” Stew of your choice: Mole poblano, Mexican chorizo with potatoes, shredded beef, ranchero-style chicken, squash blossoms, mushrooms, pibil-style pork or pork rinds. -
GUACAMOLE with Tortilla Chips ...8 CHILI CON
! GUACAMOLE with tortilla chips ..................................... 8 FLAUTAS chicken tacos dorados, shredded lettuce, sour cream, queso fresco ........................................ 12 CHILI CON QUESO Classic ....................................................................... 6 NACHOS bean and cheese nachos, jalapeños, Picadillo ..................................................................... 8 guacamole, sour cream ........................................... 10 ‘Bob Armstrong’ ....................................................... 10 CHICKEN FAJITA NACHOS grilled chicken on QUESO FUNDIDO Broiled Monterey Jack and Chihuahua bean and cheese nachos, jalapeños, guacamole, cheeses, warm tortillas, salsa verde ........................ 10 sour cream .............................................................. 12 ~ with rajas and hongos .......................................... 11 ~ with chorizo .......................................................... 12 STEAK FAJITA NACHOS grilled steak on bean and ~ with camarones .................................................... 12 cheese nachos, jalapeños, guacamole, sour cream ... 13 HOT TAMALES ancho chili pork, escabeche, SHRIMP TACOS DORADOS golden shrimp tacos, mole poblano .................................................. 3 for 12 avocado, green cabbage, arbol chili salsa ............... 13 CAMPECHANA DE MARISCOS 16 spicy gulf shrimp, octopus, lump crab, fresh avocado, tostadas GULF SHRIMP AND SNAPPER CEVICHE 14 “agua chili”, tostada, smoked jalapeno salsa, escabeche ENSALADA