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Appetizers Antojitos Mexicanos
D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821. -
Nuevo Leon Menu 2018
Ensalada Pechuga o 11.45 Burrito Verde Dinner 9.45 Cócteles - Cocktails Arrachera Ground Beef Salad with chichen Burrito De Bistec Dinner 9.45 Camarón 14.95 breast or skirt steak Steak Barrito Camarón y Pulpo 14.95 Combinación 10.95 Burrito Colorado Dinner 9.45 1 taco, 1 tostada, 1 tamale, Pork Barrito 1enchilada, corn tortillas, crisp and covered with beans, Burrito De Bistec Dinner 9.45 Pollo Barrito lettuce and cheese French Fries Sm. 2.50 Lg. 3.50 Flautas De Pollo o Picadillo 9.45 Orden De Crema 2.00 Tortillas rolled and filled with Orden De Queso 2.00 chicken or ground beef and covered with special sauce, Arroz O Frijoles (to go) 16 oz $4.00 | 32o $8.00 sour cream and avacado dip Chips and salsa 12oz (to go) 6.95 Mariscos - Seafood Chile Jalapeno order 1.50 Aguacate order 3.00 Huachinango 18.95 Filete De Pescado A 15.95 Camarón A La Diabla 16.95 La Plancha Camarón A La Plancha 16.95 (Con arroz, papas fritas 3 Taco Pescado 10.45 y ensalada) Fish Tacos Bebidas - Beverages Caldos-Soup Limonada 3.00 Camarón - Shrimp 15.95 Siete Mares 15.95 Agua De Horchata 3.00 Sodas (Pop) 2.00 4.6875 “ Topo Chico 2.50 Especiales del Dia- Daily Specials Agua mineral preparada 3.75 Coca Mexicana 2.50 Goditas/Sope 4.95 4 Queso Panela Ranchero 9.95 (De Chicharron, queso, Jarritos 2.50 asada) Chuleta Ranchera 9.45 Café (for dine in) 2.00 (con frijoles de olla y arroz) Café (Coffee To Go) Sm. -
La Casita De Molina Menu
Casita de Molina 3220 W. Valencia Road Tucson, Arizona 85746 Phone: (520) 883-8152 APPETIZERS Cheese Crisp.......................... $10.25 Jalapeño Poppers (6) Cheese & Green Chile Crisp..$11.25 $7.25 Nachos – Cheese melted onto a bed of tortilla Quesadilla chips. Jalapeños optional. Cheese - $10.50 Chicken - $11.99 $9.99 Mini Chimis MOLINA LOCA NACHOS Your choice of Chicken, Ground Beef, A bed of corn tortilla chips smothered in cheese, Shredded Beef or mixed. Served with ground beef, beans, and a scoop of sour cream guacamole or sour cream and guacamole. Jalapeños optional. (6) - $10.25 $12.50 (12) - $16.99 MOLINA LOCA TOSTADA carne seca, green chile, tomatoes and onions $13.99 First 2 bowls of chips and salsa are complementary. Each additional set $1.50. Extra salsa or chips $1.00 each BEVERAGES Soda ….. $2.99 (Free refills) BEER COCKTAILS Domestic Bottle …... $3.95 -Pepsi-Cola -Dr. Pepper Budweiser, Bud Light, House Margarita .......$ 6.55 -Diet Pepsi -Lemonade Michelob Ultra, Miller Light Cuervo Margarita ….. $ 9.45 -Mist Twist -Mug Root Beer and MGD Mixed Drinks …....... $ 7.15 -Raspberry Tea Long Island Ice Tea....$10.25 Imported Bottle ….... $4.25 Pitcher of House Margarita Ice Tea........... $2.99 (Free refills) Corona, Corona Light, Dos -Small .......... $19.95 -Large …....... $32.95 Coffee …....... $2.99 (Free refills) Equis Amber, Dos Equis Lager, Pacifico, Bohemia, Pitcher of Cuervo Margarita Negra Modelo and Tecate -Small …....... $27.95 Horchata.........$2.99 (per glass) -Large …....... $37.25 Michelada.................. $5.25 Juices …........ $2.99 (per glass) WINE - Apple DRAFT BEER We offer Burgundy, Chablis - Orange (Miller Lite) and White Zinfandel - Pineapple Glass …................. -
La Percepción De Los Jóvenes Sobre La Producción, Consumo Y Bienestar Animal En Monterrey, Nuevo León
19 La percepción de los jóvenes sobre la producción, consumo y bienestar animal en Monterrey, Nuevo León ALVARADO-LAGUNAS, Elías, MORALES-RAMÍREZ, Dionicio y CONTRERAS-TOVÍAS, César Octavio E. Alvarado, D. Morales y C. Contreras ´Facultad de Contaduría Pública y Administración, Universidad Autónoma de Nuevo León. ‘’ Centro de Investigaciones Sociales, Universidad Autónoma de Tamaulipas. ‘’’ Departamento de Humanidades y Ciencias Sociales, Universidad del Norte. [email protected] F. Rérez, E. Figueroa, L. Godínez (eds.) Matemáticas Aplicadas. Handbook T-I. -©ECORFAN, Texcoco de Mora- México, 2016. 20 Abstract In this paper the results of the characterization of meat consumption habits in Monterrey, Nuevo León are presented. Obtained by applying a survey and applying a structural equation model. The latter helps explain how young consumers build their perceptions of meat consumption, production and animal welfare in the region under study. Among the main findings is that young people frequently consume beef, followed by chicken. However, unaware of the origin and treatment given to animals in the production process. 2 Introducción Sin duda alguna, la producción de alimentos de origen animal para el hombre es fundamental para su supervivencia, ya que es un producto que genera proteína necesaria para el cuerpo humano en porciones adecuadas. En México se han hecho algunos trabajos de investigación en el tema de caracterización del consumo y hábitos alimentarios de carne. Algunos estudios realizados son el de Casanueva y Morales (2001), De Garine (2002), Sámano, Flores y Casanueva (2005), Muñoz (2006), Rangel y Padilla (2006), Diabetes (2008), Almanza (2010), Téllez et al. (2012) y Alvarado et al. (2013). Estos autores consideran que la naturaleza de los hábitos alimentarios es muy compleja, ya que lo que se come depende de diversos factores como: los económicos, sociales, geográficos, climáticos, la infraestructura para el transporte y las comunicaciones, políticas alimentarías, nutricionales y de salud implementadas por un país. -
11 0531 MIG Dinner Menu.Cdr
welcome to our kitchen When you come from a big family you quickly beans (cooked to perfection every (emphasis on quickly) learn three very important day), premium seafood, aged things: 1. How to love, 2. How to forgive, and beef, tender chicken, and the 3. Don’t ever be late for dinner. The world is freshest salads and veggies. As filled with restaurants, but Miguel’s is not for our margaritas, they’re your typical, average, run-of-the-mill the best ones around. We make them with restaurant. What makes us different? We 100% Blue Agave tequila (no never scrimp, or cut corners, especially preservatives or additives) and tasting when it comes to our food and our recipes. one will say it all. In fact, since we make For instance, there are over twenty-four everything from scratch it is often easy for us to unique ingredients in our Mole sauce alone. We change an order, accommodate any special diet, never use boxed or freeze-dried anything, just or customize your order. If it’s at all possible to family recipes that have been passed down, accommodate your request we will happily do so. refined, and improved over the years. In other It’s our promise to make you feel welcome and words, we never, ever compromise. We use only part of the family because after all, you are eating the finest aged cheddar cheese (from waxed in our kitchen. Thanks for the opportunity, wheels that we shred ourselves), the best rice and Maria, Pops, and our staff. appetizers Appetizers are made from scratch in our kitchen. -
Burnet Brunch
available as cocktail to-go contains adaptogens or superfoods COCKTAIL CLASSICS MIMOSA 10 COFFEE + TEA ROSÉ + FROSÉ 13 strawberry frosé popsicle . sparkling rosé v1 . grass-fed butter + whey v2 . coconut milk + collagen HARE RAISER 13 v3. vegan (v) vodka . lion's mane . carrot juice . mint . house juiced ginger . raw honey . lemon . celery bitters CAPPUCCINO GINGER-TURMERIC COLLINS 13 5.75 / 6.50 vodka . house juiced ginger . turmeric . raw honey . lemon PITAYA MARGARITA 13 HOUSE CHAI blanco tequila . pitaya pink dragonfruit . lime . raw honey 5.50 / 6.00 12 SPICY PALOMA VANILLA LATTE blanco tequila . mezcal . texas grapefruit . lime . turbinado . habañero bitters 7 / 7.50 HARD CHERRY LIMEADE 12 gin . luxardo . st. germain . house cherry turbinado . bourbon cherry . lime . topo MOCHA LATTE 7.50 / 8 HIGH TAI 13 CBD . Jamaican rum . white rum . cointreau . orgeat . pineapple . lime . blackstrap rum float MAYAN MOCHA BOURBON PEACH SOUR 12 7.75 / 8.25 bourbon . peach jam . herbed bitters . raw honey . lemon adaptogens . cayenne SWEET TEA OLD FASHIONED 13 PUMPKIN SPICE LATTE yaupon-citrus infused rye . raw honey . mint 6.50 / 7 GOLDEN MILK MATCHA WHITE WINE BEER + CIDER 7.25 / 7.75 golden milk + matcha LAGER | OMISSION 6 CHARDONNAY | FREI BROTHERS crisp hops . balanced malt 12 / 42 california | russian river valley 4.6% ABV MATCHA LATTE 6.50 / 7 SAUVIGNON BLANC | WHITEHAVEN PALE ALE | OMISSION 6 11 / 42 new zealand | marlborough floral hops . caramel malt 5.8% ABV BONE BROTH RED WINE DELICIOUS IPA | STONE BREWING 6 bright . citrus forward . hoppy CHICKEN BONE BROTH 7.7% ABV PINOT NOIR | BLUE QUAIL 4.75 / 6.00 13 / 50 california | mendocino SMELL THE VAN | FAIRWEATHER 7 herbal . -
Breakfast Breakfast Burritos
omelette BREAKFAST Accompanied with beans, potatoes and Accompanied with beans, potatoes and choice of 2 flour or 2 corn tortillas. choice of 2 flour or 2 corn tortillas. Egg whites $1.50 EXTRA. Egg whites $1.50 EXTRA. CHILAQUILES $11.25 SPANISH OMELETTE $10.75 Fried corn tortillas topped with queso fresco, Jack and cheddar cheese, bell peppers, onions, red onions, sour cream and avocado. tomatoes and avocado, topped with ranchero Accompanied with choice of two eggs any style. sauce. Choice of sauce: Roasted Tomato Mole Poblano ESPINACAS CON CHAMPINONES $10.75 Red Guajillo Chipotle Cream sauce Green Tomatillo Spinach, mushroom, Monterrey Jack cheese and avocado, topped with ranchero sauce. Add Grilled Chicken breast $3.25, Chilorio $3.25, Carnitas $3.75, Carne Asada $3.95, CALIFORNIA OMELETTE $10.95 Arrachera $4.25 Bacon, tomatoes, onions, cheddar cheese, and avocado. HUEVOS RANCHEROS $10.25 Two any style eggs over 2 corn tortillas topped BEEF OMELETTE $10.75 with salsa ranchera, Monterrey Jack cheese and Shredded beef, bell peppers, onions, tomatoes, sour cream. cheddar cheese, sour cream and avocado, topped with ranchero sauce. HUEVOS A CABALLO $11.35 Two shredded chicken enchiladas topped with SHRIMP OMELETTE $13.95 two over medium eggs, our special “El Tapatio” Sauteed shrimp, Monterrey Jack cheese, poblano homemade sauce and sour cream. pepper, avocado and Chipotle cream sauce. ARRACHERA AND EGGS $14.95 Skirt steak and 2 eggs any style, avocado and COSECHA OMELETTE Asparagus, spinach, mushrooms, tomatoes, red $12.95 salsa fresca. onion, red bell peppers and avocado. Revueltos- Scrambled BREAKFAST $7.95 Accompanied with beans, potatoes and BURRITOS choice of 2 flour or 2 corn tortillas. -
CARNE ASADA TACOS MAKES 4 SERVINGS TIME 20 to 30 MINUTES Carne Asada Translates Simply to “Grilled Meat” in Spanish, Bu
CARNE ASADA TACOS MAKES 4 SERVINGS TIME 20 TO 30 MINUTES Carne asada translates simply to “grilled meat” in Spanish, but when uttered with tacos you’re probably talking about skirt steak. It’s a chewy cut and must be cooked quickly and sliced across the grain to guarantee tenderness, but the evenly distributed fat makes for rich and satisfying eating. You don’t have to season the meat much but you can; feel free to tinker with the spices and herbs according to what you like and what you have: Ground cumin, chili powder, ground coriander, and/or dried thyme are all good. Corn tortillas are traditional for tacos, as is serving the tortillas doubled up. If you like flour tortillas, go for it; the same goes for using one tortilla per taco instead of two. INGREDIENTS 1 teaspoon salt 2 teaspoons dried oregano (preferably Mexican) 1⁄2 teaspoon chipotle chile powder 1⁄2 teaspoon ancho chile powder 1 1⁄2 pounds skirt steak 1 large ripe avocado 2 or 3 limes Hot sauce of your choice 1 small red onion, halved, thinly sliced, and separated 1⁄2 cup chopped fresh cilantro 1⁄2 cup sour cream or Mexican crema 2 cups any salsa of your choice 12–18 6-inch corn tortillas for serving INSTRUCTIONS 1. Combine the salt, oregano, and chipotle and ancho powders in a small bowl. Pat the steak dry with paper towels, then sprinkle the rub evenly over both sides, gently patting to help it stick. 2. Start the coals or heat a gas grill for direct cooking (the fire should be as hot as you can make it). -
Mexican Dishes Are a Specialty Of
Southwest_ND2006_doc 9/28/06 11:33 AM Page 56 Mexican dishes are a specialty of many restaurants in the American Southwest, like the beef tacos pictured here; a cowboy grills T-bone steaks Southwest style (opposite). Bureau Taco photo courtesy of the courtesy of photo Taco photo other Visitors Bureau; and Convention Austin Visitors and Convention Scottsdale the courtesy of 56 NOVEMBER/DECEMBER 2006 Southwest_ND2006_doc 9/28/06 11:33 AM Page 57 Tastes of the Southwest From Frito pie and green corn tamales to chili cookoffs and prickly pear margaritas by Libby Boren McMillan n kitchens across west Texas, New I Mexico, and Arizona, menus revolve around ancient traditions and Wild West ingenuity, as well as area crops, Mother Nature, and the queen of all Southwestern ingredients, the chile. America’s great Southwest was born of many cultures, and a meal there reflects the diverse influences (and languages) of Native Americans, Mexicans, Spanish explorers, and herds of cow- boys, all of whom played vital roles in defining and redefining what is perhaps the most unique part of the United States. While Texas takes its culinary cues from the cowboy, neighboring Mexico, and some honest- to-goodness “Chili Queens,” Arizona menus are often inspired by both desert and mountains, an abundance of locally grown produce, and nearby California. New Mexican food is a genre all its own, neither Tex-Mex nor Mexican, but a slowly achieves high pop culture status as the aptly named Frito pie. evolved fusion of Native American recipes, The tales of how chili was created are as varied as its ingredients from regional ingredients, and south-of-the-border tra- cook to cook. -
Entradas • • Sopas • • • • Pizzas • Tacos
E N J O Y ! C H E F J U A N A R R O Y O . CAMARONES KATAIFI (5pzas) $320 CROQUETAS DE (7pzas) $150 Camarones envueltos en pasta kataifi, • E N T R A D A S • CHICHARRON PRENSADO mayonesa spicy y miel de soya Mezcla de chicharrón prensado y ALCACHOFA AL GRILL (200g) $165 MAZORCA ASADA $70 queso manchego envueltos en panko, TORRE DE ATUN FRESCO $280 bañados de aderezo de chiles toreados Atún fresco, aguacate, mango con Alcachofa al grill, acompañada Mazorca de elote al grill, con mayonesa, de aderezo de chile morita con ajonjoli chile de árbol, queso cotija, chile piquín COLIFLOR ROSTIZADA $140 vinagreta de soya ligeramente picante, Floretes de colifor, bañadas en aderezo jengibre y aceite de ajonjolí y palomitas de maíz QUESO FUNDIDO $120 de chiles toreados y queso cotija rallado ROBATA DE FILETE (5pzas) $240 CON CHISTORRA (220g) GUACAMOLE $120 HUEVOS ROTOS $190 Marinadas en teriyaki y hoissín con Mezcla de queso mozzarella y queso oaxaca Con pico de gallo, crujientes chips de Papas fritas con jamón serrano, pimientos togarashi y asadas a la robata. en nuestro horno de piedra, acompañado de pepperoni deshidratados al horno rostizados, tierra de tocino y cebollín chistorra (50g), tortillas hechas a mano y salsa martajada y chips de maíz azul EDAMAMES $140 Al vapor con sal ahumada, salsa de soya, láminas de serrano rojo y togarashi. • TACOS & TOSTADAS • • S O PA S • TACOS DE RIB EYE (NATURALES O ESCAMOLES) (3pzas) • C A R PA C C I O S • N. Frijoles refritos, cebolla caramelizada y costra de queso con $240 CREMA DE ELOTES Y BRIE $125 rebanada de aguacate (250ml) Crema de elote fresco con queso brie, E. -
G R O U P D I N I
GROUP DINING SCOTTSDALE WELCOME TO TOCA MADERA Thank you for choosing Toca Madera for your event! Toca has proven to be a world-class venue for private events and we are delighted to take you on a quick tour of everything we have to offer. Whether for a company gathering, holiday party, bridal or baby shower, product launch, charity gala, or a myriad of other occasions, Toca Madera delivers a stunning venue with unparalleled culinary, beverage, and entertainment programming. Welcome to our world. DINING OPTIONS MENU OPTION ONE $65 per person STARTERS SALADS Included: Select one of the following: GUACAMOLE (Vg) TOCA CAESAR organic avocado, pomegranate seeds, lime pepitas, red onion, jalapeño, organic red leaf romaine, pepita seeds, garlic herb bread crumble, truffle cilantro, served w/ warm house-made plantain chips manchego cheese, house-made dressing *tortilla chips available upon request *vegan parmesan (Vg) SALSA FLIGHT (Vg) MEXICAN FATTOUSH warm corn tortilla chips w/ avocado tomatillo salsa, tres chile salsa, organic hearts of romaine, cherry tomato, radish, tajin blue corn tortilla, habanero salsa queso fresco, red onion, cilantro, micro tangerine, roasted ancho & cortez sea salt vinaigrette Select one of the following: *vegan parmesan (Vg) VEGAN CEVICHE (Vg) hearts of palm, lime, serrano, baby heirloom tomatoes, shaved coconut, ENTREES mango Select two of the following: TOSTADITAS CHEF’S ENCHILADAS five house-made crispy corn tortillas, black beans, queso fresco, butter shredded organic free-range chicken, oaxacan queso, soft corn -
Comida Tradicional Del Desierto De Altar
Esta obra es producto del apoyo otorgado por el Programa de Apoyo a las Culturas Municipales y Comunitarias (PACMyC) en 2003 Cocina tradicional del Desierto de Altar.indd 1 10/1/2017 10:46:13 Comida tradicional del Desierto de Altar 71 Cocina Indígena y Popular Cocina tradicional del Desierto de Altar.indd 2-3 10/1/2017 10:46:13 Comida tradicional del Desierto de Altar Guillermo Moraga Campuzano Cocina tradicional del Desierto de Altar.indd 4-5 10/1/2017 10:46:14 Primera edición en PACMyC, 2003 Primera edición en Cocina Indígena y Popular, 2016 Producción: Secretaría de Cultura Dirección General de Culturas Populares Comida tradicional del Desierto de Altar © 2016 Guillermo Moraga Campuzano ÍNDICE Título original: Recetario de comida. Platillos tradicionales de El Desierto de Altar Coordinación de la colección: PRÓLOGO ................................................................................ 11 Mauricio Antonio Avila Serratos Rodolfo Candelas Castañeda EL DESIERTO DE ALTAR ......................................................... 12 D.R. © 2016 de la presente edición Dirección General de Culturas Populares MUNICIPIOS DEL DESIERTO DE ALTAR .................................... 14 Av. Paseo de la Reforma 175, piso 12 Col. Cuauhtémoc, C.P. 06500 BOTANAS, ENSALADAS Y SALSAS ............................................... 23 Ciudad de México Huevos de codorniz en escabeche ............................................ 24 Las características gráficas y tipográficas de esta edición Morcilla ..................................................................................