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STARTERS ENTRÉES FLIGHT HOUSE-MADE CHIPS AND SALSA (GF) 7 TACO ARABE 14 MEZCAL FLIGHT MAL BIEN AGAVE VARIETAL FLIGHT 40 homemade flour tortilla, shiitake chorizo, pepian, savoy spinach, GUACAMOLE AND CHIPS (GF) add crudite +$3 12 habanero, pineapple OUR SIGNATURE MARGARITA 14 ESPADIN agave angustifolia, 8-12 years HUMMUS AND CRUDITE (GF) 14 AVOCADO TOAST 14 lime, agave, house orange bitters, citrus salt BICUIXE agave karwinskii, 10-15 years vegetable conserva, macadamia queso homemade foccacia, cucumbers, herb crema TOBALÁ agave potatorum, 12-18 years CEVICHE DE “JAIBA” (GF) 16 WET BURRITO 18 hearts of palm, avocado crema, aguachile jackfruit carnitas, nacho cheese, black beans, rice, guacamole LUNCH $5 from each flight sold go to support the charity No Us Without You, who are COLIFLOR (GF) 14 POTATO PIMIENTO FLAUTAS (GF) 16 habanero salsa, nacho cheese, mustard frill, pepitas providing undocumented workers with food and essentials during these troubling purple cabbage, avocado, morita salsa TEQUILA OR MEZCAL (+1) times. nouswithoutyou.la GORDITA (GF) 13 TACOS AL PASTOR (GF) 22 masa, black beans, avocado, crema, salsa verde charred pineapple, escabeche, black beans, mexican rice “CRAB” CAKES 16 NACHOS 18 hearts of palm, corn, dulse, chipotle aioli chorizo, cauliflower, habanero, crema, black beans FEELIN’ OH YOU NEED GRILLED STREET CORN (GF) 13 SPICY? FANCY! MORE? SIGNATURE COCKTAILS cotija cheese, chipotle aioli WE GOT YOU TOP SHELF +5 PITCHER: 65 DESSERT 15 BOWLS & SALADS STRAWBERRY SHORTCAKE 12 homemade grapefruit soda, tequila blanco, -
Authentic Mexican Food
Welcome to Authentic Mexican Food www.LosAmigos2Mayfield.com 1102 Paris Road Mayfield, KY 42066 (270) 247-0266 fax (270) 251-3317 15927 US Hwy 68 E • Benton, KY 42025 270-474-2227 5135 Hinkleville Road • Paducah, KY 42001 2817 Lone Oak Road • Paducah, KY 42003 270-575-3285 - fax 270-575-3608 270-534-1534 - fax 270-534-1533 Appetizers Salads Dips & Chili Mexican Salad A dinner-sized tossed salad topped with Bean Dip – 3.50 Chori Dip lettuce, tomato, bell peppers, onions, cheese Pico de gallo, Mexican and grilled chicken – 6.99 Guacamole Dip – 3.25 chorizo, queso dip and three tortillas – 4.50 Shrimp Salad Cheese Dip – 3.25 A fresh combination of shrimp, lettuce, tomatoes, cucumbers, avocado and lime – 9.99 Salads - Children’s Salads ADDITIONAL CHANGES, 1.00 Tossed Salad – 2.00 Appetizers Nachos Guacamole Salad – 2.79 Nachos Nachos with Chicken Half – 3.00 Full – 4.25 Half – 4.50 Full – 7.99 Nachos with Beans Faj ita Nachos Half – 3.25 Full – 5.25 Beef or Chicken Half – 5.75 Full – 8.99 Nachos with Beef Shrimp & Beans Half – 6.25 Full – 9.50 Half – 4.50 Full – 7.99 Nachos Los Amigos Nachos with Beef Cheese nachos topped with beef, Half – 4.50 Full – 7.99 chopped chicken, refried beans, lettuce, tomatoes and sour cream. Half – 5.75 Full – 8.99 Quesadillas Cheese Quesadilla – 2.25 Quesadilla Rellena A flour tortilla, grilled and stuffed Cheese & Chicken with cheese, chopped beef and A la Carte Quesadilla – 3.75 refried beans. Served with lettuce, With Mushrooms – 3.50 guacamole and sour cream – 7.99 CHIMICHANGAS With Spinach – 3.50 Beef or -
Our Corn Tortillas Are Gluten Free!
NICOS HENNEPIN MENU 7 23 19_Layout 1 7/23/19 1:53 PM Page 1 PRIVATE ROOM | CATERING CARRY OUT | TEQUILA TASTINGS ANTOJITOS ENSALADA SIDES GUACAMOLES Nopales 5 Elote 5 Petite MP I Grande MP I Doble MP Sauteed cactus, tomatoes, red onions & queso cotija Traditional roasted sweet corn with on a tostada. A traditional precursor to a meal. crema agria, dried chile and queso cotija. Tradicional Aguacate, pico de gallo, jalapeño, lime, cilantro Mixed Greens 8 Arroz y Frijoles 3.5 & Cotija corn, jicama, queso fresco, chipotle-agave Traditional rice and beans balsamic vinaigrette. Tocino Grilled Jalapeños 1 Bacon, pico de gallo, chipotle, lime, cilantro • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Seared On the griddle & corn SOPITA Fresh Jalapeños 1 Pico De Gallo Uruapan Perfect side to anything Pozole 12 Avocado, fresh tomatoes, jalapeño, cilantro, Red pork broth with tender pork meat & white Pickled Jalapeños 1 & red onion hominy served with a bean tostada or corn tortillas House pickled with carrots • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • CHIPS & SALSA (Totopos) *Due to the surging avocado prices in Mexico, you may notice Our eight salsas are made from scratch daily using a TOSTADAS our guacamole has fluctuated in price. We want you to know we take pride in making our guacamole in house, by hand, and colorful variety of peppers, tomatillos, & spices indigenous Shrimp Ceviche 8 completely from scratch. We will not partake in pre-packaged, to the very heart of Mexico. Tomato, onions, cucumber, cilantro & lime processed products currently being marketed as fresh and used at Single 5 I Triple Flight 11 many other establishments. e integrity of our food is more Scallop Ceviche 8 important. -
PAQUETE “CIELO ANDALUZ” (Mínimo 60 Personas)
PAQUETE “CIELO ANDALUZ” (Mínimo 60 Personas) INCLUYE LOS SIGUIENTES SERVICIOS: RENTA DEL SALON: Salón Terraza Andaluza de 150 a 500 personas. Salón Gitano de 60 a 150 personas. Salón Rincón Taurino de 60 a 120 personas. 5 1/2 HORAS DE DURACION DEL EVENTO: Más 30 minutos para la recepción y 30 minutos para desalojo del salón. PERSONAL DEL EVENTO: Comedor: Jefe de piso, Capitán (de acuerdo a los comensales contratados), Meseros (uno para cada 15 personas), Cantineros, Limpieza de comedor y sanitarios. Animación: Maestro de ceremonias. Acceso: Boleteros. Ruedo: Coordinador de ruedo, Torilero, Ayudante de cuadrillas y servicio de Paramédicos durante el espectáculo taurino. COMPONENTES DEL MONTAJE: Mobiliario: Mesas y sillas. Mesa de honor, de regalos y de pastel (si se requieren). Mantelería: Manteles, caminos de mesa, servilletas de tela, fundas y cintillas para silla. Enseres de mesa: Vajilla, cubiertos, vasos de cristal, tequileros, saleros, canastos para tortillas y arreglos florales sintéticos (propiedad del Cortijo). Estaciones de servicio de bar. Mesas de servicio con bambalinas distribuidas a lo largo del salón. Apoyo logístico: Plano de distribución de mesas. Página 1 de 4 PAQUETE “CIELO ANDALUZ” (Mínimo 60 Personas) BEBIDAS: 5 1/2 horas de refrescos de: Coca cola, Coca Light, Manzana, Toronja, Agua Mineral, Agua purificada embotellada e hielo ilimitada Descorche libre de bebidas alcohólicas. MUSICA: 1 ½ Horas de Sonido Ambiental. 1 Hora de Mariachi (7 elementos). 3 Horas de Grupo Musical versátil de 5 elementos (45 minutos de actuación por 15 de descanso, cubriéndose éstos con sonido ambiental). VAQUILLA (UN EJEMPLAR TOREADO) : A elegir un juego de los siguientes: Para Torear, Toro gol, Futbol o Domino taurino. -
A Mexican Curandera in Arizona
A Mexican Curandera in Arizona Item Type Article Authors Zavada, Michael S. Publisher University of Arizona (Tucson, AZ) Journal Desert Plants Rights Copyright © Arizona Board of Regents. The University of Arizona. Download date 01/10/2021 19:56:37 Link to Item http://hdl.handle.net/10150/609118 Zavada Mexican Curandera 61 A curandera is a person who cures using medicinal A Mexican Curandera plants, charms, massage, faith healing, or a combination of these. The practice of a curandera is a provincial one that is in Arizona generally passed from generation to generation. It is a prac- tice which is still common among Mexican- Americans. The modern curandera's expertise is a result of the cus- toms and knowledge of medicinal plants passed from gen- eration to generation, modified by European influence and Michael S. Zavada an increasing general knowledge of modern medicine. Biology Department Today, a number of popular books on the use of medicinal University of Southwestern Louisiana plants are sold in Mexico (e.g., Cuevos, 1913; Martinez, 1969; see also Krochmal et al., 1954). With increased im- migration to the southwestern United States much Mexi- can culture is being adapted and modified to a new life in the United States, and the traditional use of native plants is no exception. For a period of four years I observed a curandera practice her trade in a small central Arizona town. She immigrated from Mexico over 50 years ago, but still has a thriving prac- tice in provincial medicine and midwifery. The curandera, Maria de la Luz', was born in the vicinity of Monterrey, Mexico about 78 years ago. -
Crop Ecology, Cultivation and Uses of Cactus Pear
CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Advance draft prepared for the IX INTERNATIONAL CONGRESS ON CACTUS PEAR AND COCHINEAL CAM crops for a hotter and drier world Coquimbo, Chile, 26-30 March 2017 CROP ECOLOGY, CULTIVATION AND USES OF CACTUS PEAR Editorial team Prof. Paolo Inglese, Università degli Studi di Palermo, Italy; General Coordinator Of the Cactusnet Dr. Candelario Mondragon, INIFAP, Mexico Dr. Ali Nefzaoui, ICARDA, Tunisia Prof. Carmen Sáenz, Universidad de Chile, Chile Coordination team Makiko Taguchi, FAO Harinder Makkar, FAO Mounir Louhaichi, ICARDA Editorial support Ruth Duffy Book design and layout Davide Moretti, Art&Design − Rome Published by the Food and Agriculture Organization of the United Nations and the International Center for Agricultural Research in the Dry Areas Rome, 2017 The designations employed and the FAO encourages the use, reproduction and presentation of material in this information dissemination of material in this information product do not imply the expression of any product. Except where otherwise indicated, opinion whatsoever on the part of the Food material may be copied, downloaded and Agriculture Organization of the United and printed for private study, research Nations (FAO), or of the International Center and teaching purposes, or for use in non- for Agricultural Research in the Dry Areas commercial products or services, provided (ICARDA) concerning the legal or development that appropriate acknowledgement of FAO status of any country, territory, city or area as the source and copyright holder is given or of its authorities, or concerning the and that FAO’s endorsement of users’ views, delimitation of its frontiers or boundaries. -
Nopal Full Menu 04 2021
View Our Menu Online Mexican Family Restaurant & Bar www.nopalferndale.com WARNING Apervos Mozzarella Scks ................................................................................................................ 7.95 Jalapeño Poppers .................................................................................................................. 7.95 Hot & Spicy Wings ................................................................................................................... 10.95 Cheese Nachos ......................................................................................................................... 6.95 Super Nachos ............................................................................................................................. 10.95 Tradional Cheese Quesadilla ............................................................................... 8.50 Chicken Quesadilla .............................................................................................................. 12.95 Steak Quesadilla ................................................................................................................... 17.95 Camarones al Mojo de Ajo ....................................................................................... 12.95 Coconut Shrimp ....................................................................................................................... 12.95 Mexican Pizza .......................................................................................................................... -
Tacos Chicken Starters Soups
MENU AT LA CANTERA Menu Legend:Mild Very Hot STARTERS Caldo de Pollo Delicious and hearty chicken soup Guacamole Serves 3-4. with potatoes, carrots, and other Enticing avocado mixed with freshly cut cilantro vegetables. Served with a side of and a hint of salt. 13 white rice. Bowl 9 • Large 12 Choriqueso Serves 2-3. Sizzling skillet filled with Muenster cheese and TACOS real Mexican style chorizo. Simply delicious. 14 Order of four tacos on corn or flour tortillas. Includes charro beans. Elote Asado Botanero Carretoneros Serves 3-4. Chopped sirloin in a soft corn streetstyle tortilla Four pieces of grilled corn on the cob covered in and topped with fresh cilantro and finely diced a tangy cream sauce and queso fresco. 13 onions. 18 Panela Asada Serves 2-3. Garritas de León Grilled panela cheese served with avocado and a side of mild tomato salsa. 10 Papitas Endiabladas Serves 3-4. Deviled baby potatoes. Boiled and served with our addictive and spicy red diabla sauce. 9 Volcanes Serves 3-4. Tacos Gobernador Crunchy tostada with our delicious refried beans Melting Muenster cheese and butterfly cut fresh and beef fajitas topped with a mix of melty and shrimp sautéed with onion, tomato and peppers, crispy cheese, avocado and our MILD house paired with avocado slices create this tempting volcano salsa. 15 taco. 21 Panchitos Serves 2-3. Tacos Matamoros Crunchy tortilla chips topped with our beef fajitas, Its okay to drool over our Matamoros tacos. Two melted Muenster cheese, guacamole, refried soft corn street-style tortillas filled with tender beans and jalapeños. -
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. -
~Istudy Guide(~
MEXICAN HERBAL REMEDIES ~ISTUDY GUIDE(~ The University of Texas Institute of Texan Cultures at San Antonio MEXICAN HERAAL REMEDIES ~ISTUDY GUIDE(~ JOE GRAHAM For use with The Institute of Texan Cultures' slide set or filmstrip and audio tape Joe Graham was the Folklorist-in-residence at The Institute of Texan Cultures, 1977-79. ©1979 The University of Texas Institute of Texan Cultures at San Antonio 801 South Bowie at Durango P.O. Box 1226 San Antonio, Texas 78294 512/226-7651 Jack R. Maguire, Executive Director Pat Maguire, Director of Publications and Coordinator of Programs This publication was made possible, in part, by a grant from the Houston Endowment, Inc. Printed in the United States of America contents Introduction. .. 5 Herbal Remedies in Historical Perspective ..... .. 5 Folk Belief or Superstition? . .. 6 The Function of Folk Belief in Society. .. 6 Wha t is Folk Medicine? . .. 6 A Folk Medicine System ............... 7 Some Common Medicinal Herbs Used by Mexican Americans . .. 8 Study Questions ........................ 10 Learning Activities ..................... 11 Useful Terms to Know ................... 12 Supplemental Reading List .............. 13 How to Show The Audiovisual Presentation, Grandmother's Tea ...... 14 Audio Script ........................... 15 Credits ................................ 20 - J This Study Guide is to be used with The Institute of Texan Cultures' audiovisual presentation, Grandmother's Tea, Mexican Herbal Remedies. I IntQoduct Ion This production is designed to wasn't until well into the 20th century acquaint the student with the use of that significant changes occurred in herbal remedies in the Mexican general medical care. World War I saw American culture. It also provides the the development of controls for typhoid, occasion and the stimulus for a tetanus and diptheria. -
Thank You for Your Your Continued Support
kids GUACAMOLE & CHIPS | made fresh | 5 TACOS | beef • chicken • fish |2.5 QUESADILLA | cheese | 2 cheese-chicken | 3.5 GRILLED CHICKEN | avocado & choice of rice & beans or waffle fries |10 STEAMED BROCCOLI | niños, eat your broccoli! | 3 APPLES & CARROTS | fresh sliced, organic | 3 (all corn tortillas are non-gmo & gluten free) STRAWBERRY PUREE & LIMEADE | 3 non-alcoholic beverages TO-GO JARRITOS® MEXICAN SODA | pineapple • mango • mandarin | 3.5 SIDRAL MUNDET MEXICAN SODA | apple | 3.5 MEXICAN COCA-COLA® | 3.5 MEXICAN ORANGE FANTA® | 3.5 Thank you for your TOPO CHICO® SPARKLING WATER MEXICO | mineral | 750ml 6 BOING!® JUICE | mango • guava | 3.5 your continued PANNA | 750ml | 6 support 16 NORTH MAIN ST. SOUTH NORWALK, CT 06854 TEL: 203-939-1620 EVARITOS.COM @EVARITOS starters tacos 2 tacos per order All Tacos Served Family Style BEEF | grilled onions, peppers, salsa morita | 8.5 GUACAMOLE | pico de gallo, chips, serrano pepper | 11 add oaxacan chapulines | 3 CHORIZO | potato, brussel sprouts, salsa verde (substitute lentil vegan chorizo) | 7.5 | salsa morita, corn tortilla chips | CHIPS & SALSA 3.5 PORK CARNITAS | salsa roja, cilantro | 7.5 SALSA TOUR | 7 salsas, chips | 9.5 FISH AL CARBON | pico de gallo, spicy mayo, cactus | 9 chilie de arbol | salsa roja | morita | salsa verde | avocado | borracha | mole negro CAULIFLOWER MOLE | roasted cauliflower, mole negro, plantains, pickled onion | 7.5 LAMB BARBACOA | grilled onion, salsa chile de arbol | 9 (all corn tortillas are non-gmo & gluten free) OAXACAN QUESADILLA | hand pressed tortilla, -
Download Menu
Add 18% on parties of eight or more 1479 E 5600 S, South Ogden, Utah 84403 www.mariasmexicanrestaurant.com SALADS APPETIZERS Homemade tortillaTACO bowl with SALAD fresh, mixed greens salad, QUESO FUNDIDO tomatoes, cheese, guacamole and sour cream. Hot, melted monterey jack and oaxaca cheese and Ground Beef or Chicken - 9.99 spicy chorizo, served with four corn tortillas - 9.99 Shredded Beef or Carnitas - 9.99 Carne Asada or Grilled Chicken - 10.99 - Shrimp - 11.99 CHILE CON QUESO DIP Delicious combination of two types of cheese, blended with Anaheim and jalapeño peppers, Your meat choiceMARIA’S grilled to perfection SALAD and served on a tomatoes, onions served with freshly made chips. bed of romaine lettuce, red cabbage with tomatoes, Full Order - 9.99 • Half Order - 5.99 queso fresco, crunchy tortilla strips, fresh avocado CEVICHE TOSTADA CAMARÓN - 10.99 and your choice of ranch or chipotle dressing. Carne Asada or Grilled Chicken 11.99 MEXICAN SHRIMP COCKTAIL Salmon - 12.99 (coctél de camarones) - 16.99 - 6.99 HONGOS AL AJILLO HOUSE SALAD Sautéed mushrooms with garlic, butter and crushed red pepper - 9.99 GUACAMOLE Fresh avocado, cilantro, pico de gallo and lime. BREAKFAST Full Order - 8.99 • Half Order - 5.99 SUPER NACHOS HUEVOS RANCHEROS House-made tortilla chips topped with Two eggs cooked to order, smothered with choice of refried beans, ground beef, cheese, sliced chile verde or colorado, refried beans, ham, potatoes jalapeños, pico de gallo, guacamole and and choice of homemade flour tortillas - 12.99 sour cream - 13.99 CHILAQUILES (TWO EGGS) CHEESE NACHOS - 6.99 ADD BEANS - 99¢ Fried tortillas (totopos) mixed with freshly made salsa verde or roja.