Chico Lunch Menu 2.5.19

CHIPS PARA LA MESA ENTREES QUESO FUNDIDO 10 GUACAMOLE TRADICIONAL 10 oaxaca + jalapeño + fresno GREEN CHILE CHICKEN Award Winning 14 1st Place at AZ Taco Fest 2018 chili oil + tortilla chicken + anaheim + poblano + fresno lime + avocado + onion + cilantro + jalapeño mushroom | 2 tecate + asadero + crema + cabbage + tortilla chorizo | 3.5 SALSA ROJA 3 CHILI COLORADO 15 tomato + onion + jalapeño + cilantro DORADOS DE PAPA 11 beef brisket + guajillo + garlic + oregano garlic + guajillo + chipotle fried potato taco + asadero + oaxaca avocado crema + queso fresco + tortilla roja + verde + fondue de queso + escabeche SALSA VERDE 3 chorizo jam + crema + avocado tomatillo + onion + poblano + jalapeño RELLENO 14 cilantro + garlic poblano + zucchini + squash + onion + oaxaca ELOTE 7 crema + tinga + red onion + queso fresco + rice poached corn + tajin butter + aji mayo MIXED BEAN CEVICHE 8 cotija + corn nut + chili oil + lime black bean + black eyed pea + pepita CHIMICHANGA 15 red onion + cilantro + tomato + corn chicken + tinga + asadero + monterey jack MEXICO CITY QUESADILLA 9 red & yellow pepper + avocado monterey jack + butternut squash guacamole + chorizo + roja + verde aji amarillo + fondue de queso + cotija + criolla CEVICHE * zucchini + roasted corn + corn tortilla 14 mole verde + crema + pickled cabbage shrimp + bay scallop + white fish + lime grass-fed steak* | 8 “michelada” + cucumber + onion + avocado red bird farms chicken | 5 GRASS-FED CARNE ASADA* 19 free-raised grass-fed skirt steak + guacamole seared diablo shrimp* | 8 TRIO salsa quemada + cipollini + charred tomato 12 roasted anaheim + tortilla mixed bean ceviche + salsa roja guacamole tradicional SELECT 3 FOR 10 POLLO TINGA TACO TAMALE chicken + cola braised onion + chorizo + cotija RAJAS 11 ENTRADA avocado crema + verde + pickled jalapeño poblano + onion + oaxaca + salsa negra mole verde + corn husk MACHACA TACO POZOLE 12 beef + mezcal chocolate mole + corn + mushroom 12 traditional pork & hominy stew + guajillo DUCK CONFIT avocado + salsa verde + pickled red onion + peanut pasilla + arbol + chipotle + cumin duck confit + cherry pecan mole + aji amarillo garlic + oregano + tortilla GREEN CHILE PORK TACO roasted corn + queso fresco + fresno + banana leaf TIJUANA CAESAR 10 anaheim + poblano + asadero + crema + lime onion romaine salad + cherry tomato + cotija chimi EXTRAS red onion + bonito aji panca caesar DIABLO SHRIMP TACO diablo + cabbage + avocado crema + criolla COCONUT VERDE RICE 5 13 rice + coconut + salsa verde SALUD AL PASTOR TACO poblano + pepitas + cotija + red onion kale salad + red bird farms chicken + quinoa pork + pineapple + cotija + pickled fresno tomato + pickled onion + mushroom + radish SPANISH RICE 5 queso fresco + almond + sherry vinaigrette AVOCADO TACO rice + chipotle + ancho + arbol + poblano salsa yucateca + potato + naranja agria tomato + roasted corn + peas CHULO 13 pickled onion + crispy shell arugula salad + red bird farms chicken PUERCO BEANS 6 fennel + mango + radish + jicama + pomegranate CAULIFLOWER PIPIAN TACO pinto beans + bacon + pork belly + honey hearts of palm + crema + quince anise vinaigrette rainbow cauliflower + quinoa + black bean puree criolla + radish FRIJOLES NEGRO 5 MAYAN 12 black beans + garlic + coriander + pimento arugula & farro salad + corn + poblano POZOLE traditional mexican stew nopalito + queso fresco + pineapple VEGETABLE SKEWERS 6 cherry tomato + charred pineapple citronette roasted seasonal vegetables + chimichurri EXTRAS ADD 2 EACH cotija + burnt lime aioli coconut verde rice | spanish rice | frijoles negro * These items may be served raw or undercooked. vegetable skewers | house salad Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions..

Copy Link

Recommended publications

Catering Menu
We can provide catering services to groups of 50 or more. DELIVERY AND SERVICE Delivery available Tue - Sun to most locations in LA County. There is a 15% service charge that includes delivery, staff, and equipment. Catering EQUIPMENT & SUPPLIES Your order comes ready to serve in containers, complete with serving utensils. We want to avoid excess waste, so we do not include utensils, plates or napkins unless requested. Hot menu items are served in Menu ADD-ONS heat-resistant containers. (continued) CANCELLATIONS We kindly ask a 48hrs notice for any cancellations. Cancellations Chefs made within 24hrs of pickup or delivery will incur a fee of 50% of the DESSERT BAR canceled order. Cancellations on the same day will be charged the full $7 / PERSON amount. Jaime & Ramiro Mexican sweets. 3 Selections. FOOD ALLERGIES ą Flan. When placing your order, please alert our catering team if there is a ą Tres quesos flan. food allergy. ą Sweet corn flan. ą Chocolate flan. All of our catering services ą Churros. include the following: ą Mini pineapple tamales. ą Delivery and Service (15%). 2 hours service during the event. AGUAS FRESCAS ą Our team arrives 30 minutes to 1 hour before the $3 / PERSON event starts to set everything up, and stays (approx. 30 minutes) after the event to pick up our equipment. Mexican famous aguas frescas. Choose from the following: ą 2 or 3 servers (if needed, depending on the number ą Homemade Horchata. of guests). ą Lemonade with chia seeds. ą Salsas, consisting of: our signature La ą Jamaica hibiscus with strawberries.
[Show full text]
Takeout Menu
WELCOME BACK Welcome back to Hunger Street! As we navigate the new normal, please be aware that we have updated some of our prices to reflect the ongoing market rate. Tacos quesadillas Served on single-origin, hand-made nixtamalized corn All made on a flour tortilla. Upgrade to Oaxacan Corn tortillas unless otherwise noted. Substitute cheese shell for Tortilla and Oaxaca cheese for $0.80. an additional $.69. No-shell tacos for no additional charge. AL PASTOR 3.59 LA GRINGA 6.49 MUSHROOM (VGTN) 4.79 Slow Roasted Adobo-Pork On a Trompo (Al-Pastor) Slow Roasted Adobo-Pork Sauteed Mushroom, Chihuahua Cheese, (Vertical Spit) Jalapeno Crema, Arbol on a Trompo (Vertical Spit), Oaxaca & Garlic, Epazote, Salsa Roja Crema, Onion, Cilantro, Lime, Optional Chihuahua Cheese, Jalapeno Crema, (VGTN) Pineapple *Limited Daily Availability* Arbol-Crema, Onion, Cilantro, Lime & SQUASH BLOSSOM 7.49 Optional Pineapple Squash Blossoms, Chihuahua & Oaxaca (GF) 3.39 CHORI-POLLO Cheese, Sauteed Onion, Garlic, Epazote, Chorizo, Shredded Chicken, Onion, CHICKEN 4.99 Zucchini, Squash Blossom Salsa Cilantro, Avocado Salsa, Lime Shredded Chicken, Chihuahua Cheese, Avocado Salsa Verde RAJAS CON CREMA (VGTN) 4.79 POLLO CON MOLE 3.49 Poblano Peppers, Chihuahua & Oaxaca *contains nuts/seeds* SUADERO 7.79 Cheese, Crema Fresca, Squash Blossom Shredded Chicken, Sesame, Pepitas, Seared Brisket, Chihuahua Cheese, Salsa Cilantro, Red Onion Avocado Salsa Verde SUADERO (GF) 4.79 CHORIZO 4.89 Seared Brisket, Avocado Salsa Verde, Chorizo, Chihuahua Cheese, Avocado TAMALES Onion,
[Show full text]
ADP Catering Menu
AUSTIN DAILY PRESS CATERING PROGRAM ESTABLISHED IN 2011, "ADP", IS A KITCHEN INSPIRED BY ITS STREET FOOD ROOTS AND A DRIVE TO INNOVATE AND ELEVATE COMFORT FOOD CLASSICS. CHEF REED FAITAK TAKES A VEGETABLE FORWARD APPROACH TO HIGHLIGHT INTERNATIONAL AND FUSION FLAVORS, CREATING DISHES THAT ARE THOUGHTFULLY BALANCED, EXCITING AND DELICIOUS! #ADPLEASE Small Bites HOUSE FRIED CHIPS (V) 2.5 PP JALAPENO HUSHPUPPIES (V) 2 PP SALSA ROJO AND SPICY SALSA VERDE SPICY RANCH ROASTED CAULIFLOWER (VG) 3 PP "PIGS" IN A BLANKET (V) 3 PP GARLIC OIL, SMOKED POBLANO GASTRIQUE, GRILLED CARROT, APPLE RELISH PEPITAS PORK BELLY AL PASTOR 3.5 PP SWEET POTATO WEDGES (V) 3 PP BLACK BEAN REFRITOS, RED CABBAGE SALAD, AJI AMARILLO AIOLI, GRILLED PINEAPPLE, CILANTRO PEANUTS GRILLED BROCCOLINI (VG) 3 PP FRIED CHICKEN 3.5 PP CRISPY OYSTER MUSHROOMS, CORN BREAD PUREE, PICKLED FRESNO BLACK BEAN REFRITO, RED CABBAGE WHIPPED PIMIENTO (V) 2.5 PP GULF SHRIMP CEVICHE 4 PP GRILLED BREAD LIME, AVOCADO, TOSTADA Sliders BRAISED PORK 4 EA MOHAWK (VG) 3 EA AJI AIOLI, GINGER CHIMICHURRI, COCONUT BRAISED KALE, EGGPLANT CUCUMBER, YELLOW ONION PICKLED GREEN MANGO, PEANUT SAUCE, RED CABBAGE SALAD GRILLED FLANK 4 EA SMOKED CORN AIOLI, PICKLED WHIPPED PIMENTO (V) 3.5 EA ONION CUCUMBER, TOMATO, ARUGULA CITRUS GRILLED 4 EA GRILLED BEET (V) 3.5 EA CHICKEN SALAD FRIED OYSTER MUSHROOM, BLUE CHEESE RAJAS CON CREMA, MOLE VERDE AJI AIOLI, GRILLED PINEAPPLE, CILANTRO Crudite Selections VEGETABLES SERVED WITH LIME VINAIGRETTE 3 PP A CURATED SELECTION OF FRESH VEGGIES MARINATED, GRILLED & CHILLED
[Show full text]
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
[Show full text]
Temazcal Menu
Cocktail Reception Passed Hors D’oeuvres Stationary Platters SM* LG* Serves 25 guests Vegetable Quesadillas (v) 55 100 Vegetable Crudite * 70 Chicken Quesadillas 60 120 assorted fresh seasonal vegetables and dip Fried Yucca Chips (v) 48 75 Gourmet Cheese Board * 125 with chipotle dipping sauce served with an assortment of fresh bread & crackers Grilled Skirt Steak Tostada 65 125 Queso Fundido Dip * 100 Grilled Chicken Skewer * 65 125 with crispy tortilla chips Guacamole (v) 60 120 Build-Your-Own Taco Bar 300 served in mini chalupa cups grilled chicken, grilled vegetables & braised short rib (25 tacos) Lobster Guacamole 85 170 served in mini chalupa cups Assorted Quesadillas 130 grilled veggie & chicken with salsa roja & guacamole Chicken & Avocado Tostados 65 125 Guacamole 145 Shrimp Cocktail* with black bean dip, salsa roja & salsa verde 80 150 *make it lobster guacamole - $220 Roasted Chicken Taquitos 55 100 Vegetable Spring Rolls (v) Enchiladas Station 150 6 5 125 includes mole, verde & chorizo enchiladas Caesar Salad * 90 romaine hearts, garbanzo bean, red bean, parmesan, garlic crisps, Veggie Chilaquiles Bites (v) 65 125 lemon & anchovy Mini Veggie Tacos (v) 75 150 Veracruzana Grain Salad 100 Veggie Taquito Bites (v) 55 100 kale, wild rice, quinoa, pomegranate, shaved Brussel sprouts, Mini Mexican Street Corn (v) 55 110 citrus yogurt dressing 7 Layer Dip Cups (v) 85 170 Mexican Chopped Salad 100 grilled corn, poblano chile, anejo cheese, chick pea, cucumber, *Small contains 25 pieces bibb lettuce, toasted cumin dressing *Large contains 50 pieces Dessert - Items denoted with this symbol can be prepared gluten free if * Churro Platter $140 requested.
[Show full text]
Dinner Salad Especiales Tacos Starters
LARGE PARTY MENU | DINNER SALAD STARTERS Barrio Chopped · 10 SM | 13 LG Chips and Salsa · 5 romaine, red cabbage, pickled red onions, avocado, choose any two: fresh tomato, corn, tomatoes, cotija cheese and pumpkin seeds, pineapple, cascabel, roasted jalapeño, cilantro and buttermilk dressing | add grilled chicken $6 salsa verde, or habanero achiote rubbed prawns $7 or skirt steak $8 Guacamole · 6 SM | 10 LG TACOS onion, serrano, cilantro and tortilla chips substitute cucumber slices · 2 three tacos on house-made corn tortillas Poblano Goat Cheese Empanada · 9 Pork Al Pastor · 15 beet pico de gallo, salted pistachios thinly sliced marinated snake river farms pork sirloin, and honey gastrique caramelized pineapple, shaved red onion, avocado salsa and cilantro Mini Smoked Trout Tacos* · 14 radish, pickled carrots, jalapeños, red onion, Spiced Bavette Steak* · 17 wild capers, lime aïoli and cilantro served in onion, cilantro, cascabel salsa and avocado mini crunchy taco shells Tinga de Pollo · 14 chipotle braised chicken, escabeche slaw, BEVERAGES guacamole, cilantro and cotija Primavera · 14 Topo Chico Sparkling Water · 3 asparagus, snap peas, corn, cotija, pea salsa Agua de Jamaica · 5 and avocado Orange or Grapefruit Juice · 5 Beer Battered Rock Fish · 16 Blood Orange Juice · 6 Mexican Coca Cola · 3 crisp cabbage, tomato salsa and chipotle aïoli Fresh-squeezed Lemonade · 4 Bundaberg Ginger Beer · 4 ESPECIALES Coke, Diet Coke, Sprite · 3.25 Mexican Squirt · 4 Chipotle Braised Chicken Enchiladas · 18 Jarritos Soda · 4 jack and oaxaca cheese,
[Show full text]
Botanas Ensaladas Tacos Enchiladas Y Burritos
LUNCH Mexican Restaurant & Tequila Bar Daily 11AM – 4PM Botanas Ensaladas Appetizers Salads Guacamole 9.99 Taco Salad 11.99 Hass Avocado, cilantro, onion, tomato, Ground beef or shredded chicken, mixed lime, jalapeńo greens, guacamole, sour cream, crispy tortilla shell, rice, refried beans, Traditional Queso Fundido 8.99 Chihuahua cheese Chorizo, pico de gallo,Chihuahua cheese w/corn or flour tortillas Mexican Chopped Salad 9.99 Romaine, red & green peppers, avocado, White Queso Dip 4oz. 2.99 red onions, black beans, roasted corn, White queso with a blend of 10oz. 7.99 Chihuahua cheese, crispy tortilla Mexican peppers and seasoning strips, choice of dressing (Mexican balsamic vinaigrette, southwest caesar, jalapeno ranch) Fiesta Nachos 9.99 add Grilled Chicken $3.99 Refried beans, Chihuahua cheese, tomato, add Prime Steak $4.99 jalapeńo, guacamole, sour cream add Ground Beef or Chicken Tinga 2.99 Quesadilla 9.99 Tacos Chihuahua cheese, sour cream, guacamole Skirt Steak 15.99 add Chicken Tinga 1.99; Vegetable Mix 1.99; Skirt Steak 3.99 Grilled marinated skirt steak, three corn Casa Bonita Quesadilla 14.99 or flour tortillas, lettuce, tomato, rice and beans add Chihuahua Cheese 1.00 Skirt steak, Chihuahua cheese, onion, tomato, cilantro, jalapeńo, Al Pastor 14.99 guacamole, sour cream Three corn or flour tortillas, marinated pork, cilantro, onion, Ceviche 9.99 pineapple, rice and beans Tilapia, onion, carrot, tomato, cucumber, orange, lime. Served with Red cabbage Pescado 14.99 Three corn or flour tortillas, grilled mahi mahi with verde sauce or fried mahi mahi with chipotle mayo, shredded cabbage, black beans and Enchiladas Y Burritos elote (corn on the cob) Casa Bonita Enchiladas 10.99 Picadillo 13.99 Two corn tortillas with chihuahua Three corn or flour tortillas, ground beef, cheese, choice of ranchero, mole or lettuce, tomato, cheese rice and beans verde sauce.
[Show full text]
Mexican Mole: Promoting Healthy Meals Through Cultural Traditions
Mexican Mole: Promoting Healthy Meals through Cultural Traditions Item Type text; Book Authors Hongu, Nobuko; Aceves, Karla J.; Florian, Traci Armstrong; Meléndez, Ady; Taylor, Brittney R. Publisher College of Agriculture, University of Arizona (Tucson, AZ) Download date 24/09/2021 03:53:09 Item License http://creativecommons.org/licenses/by-nc-sa/4.0/ Link to Item http://hdl.handle.net/10150/607718 az1699 April 2016 Mexican Mole: Promoting Healthy Meals through Cultural Traditions Karla J. Aceves, Traci Armstrong Florian, Ady Meléndez, Brittney R. Taylor, Nobuko Hongu Figure 1: Tomatillos (Mexican husk tomato) and various types of chile peppers Traditional Mexican food is rich in vegetables, chicken, Traditional Mexican cuisine is a comprehensive pork, seafood, and spices. Corn, beans, squash, tomatillos (the cultural model comprising farming, ritual practices, Mexican husk tomato see Figure 1 - left), and various types of age-old skills, culinary techniques and ancestral chile peppers1 (Figure 1 - right) are among the most important community customs and manners. It is made ingredients in Mexican cuisine.1,2 In 2010, Traditional possible by collective participation in the entire Mexican cuisine was added to the Representative List of the traditional food chain: from planting and harvesting Intangible Cultural Heritage of Humanity by United Nations to cooking and eating. (Read More >> UNESCO, Educational, Scientific and Cultural Organization (UNESCO). website4 http://www.unesco.org/culture/ich/en/ Intangible cultural heritage is a culture passed on in the form RL/traditional-mexican-cuisine-ancestral-ongoing- of traditions, skills, abilities, knowledge and practices. It community-culture-the-michoacan-paradigm-00400). represents “not only inherited tradition from the past, but also contemporary rural and urban practices” that is recognized and maintained and transmitted by communities, groups at daily meals, but also on very special occasions, such and individuals.
[Show full text]
El Mole Como Inspiración
el mole como inspir ación JOSÉ N. ITURRIAGA - CONFERENCIA MAGISTRAL Ignacio Urquiza Ignacio José N. Iturriaga El mole como inspiración José N. Iturriaga es historiador y economista. Bastaría observar la enorme cantidad de moles que tenemos, y los que hemos tenido a través de los siglos, para constatar su condición: son el resultado decantado de la inspiración de los pueblos. Pero esta aﬁrmación es una gene- ralidad vaga, en realidad ha habido y hay tantos moles como guisanderas que los cocinan. Y debe considerarse: es casi imposible copiar un mole (incluso con la receta), pues son numerosos los detalles que cada cocinera resuelve a su modo y al momento. Es decir, el mole es una síntesis individual y particu- lar de la propia inspiración. Hacia ﬁnales del siglo XVII, por ahí del año 1680, sor Juana Inés de la Cruz confesaba en uno de sus romances epistolares: no he de moler chocolate, ni me ha de moler a mí quien viniere a visitarme. Ciertamente, sabemos que la apasionada monja era más afecta a la poesía y al amor que a la cocina. Sin embargo, escribió un pequeño recetario donde aparece un clemole de Oaxaca; tan era producto de la inspiración, que la cantidad de chiles, anchos o pasillas, la deja a “como quisiere” el intérprete de la receta, mientras que precisa de culantro tostado un puño, de canela un claco, y las dosis respectivas de ajo, clavos y pimienta. Ya en el siglo XVIII, en 1750, otra mujer nos hereda su recetario: Do- minga de Guzmán. Incluye platillos evocadores como el bien me sabe, el Patrimonio 98 Cultural yturismo CUADERNOS 12 José N.
[Show full text]
Appetizers & Salads COMBINATION PLATES Mexican Specialties Mole
killer traditional historical extraordinary appetizers & salads mexican specialties red iguana classics enchiladas Killer Nachos (VEGETARIAN OPTION available) 11.79 chile verde 12.59 puntas de filete a la norteña 17.99 ENCHILADAS SUIZAS (NOT YOUR TRADITIONAL SUIZA) 10.99 Tender select diced pork cooked in our green chile and tomatillo sauce, Generous portion of totopos topped with refried beans, pork chile verde, Top sirloin tips sautéed with bacon, jalapeño strips, onions and fresh Two corn tortillas filled with sour cream chicken and avocado, topped served with rice, refried beans and flour or housemade corn tortillas house-made pork chorizo, melted Jack cheese, pico de gallo, guacamole, tomatoes, served atop our almond mole. Refried beans and tortillas with mole poblano, finished with melted Jack cheese and a dollop of sour sour cream, black olives, green onions and jalapeños — Substitutions make complete this much loved dish cream it NOT so KILLER! chile colorado 12.59 Diced top sirloin seasoned and simmered in a dried red chile powder and enmoladas 10.69 red iguana traditional enchiladas 9.49 7.49 tomato blend sauce, served with rice, refried beans and your choice of Nachos regulares Three corn tortillas folded into triangles, filled with refried beans, topped Shredded beef, chicken or cheese enchiladas in two corn tortillas, topped Housemade tortilla chips topped with refried beans and melted cheese, tortillas with mole negro, sprinkled with a queso fresco and cotija blend then with our housemade dried red chile powder enchilada sauce, finished with garnished with jalapeños, sour cream, olives and tomatoes. chile rellenos 12.59 topped with pickled red onions melted Jack cheese HOUSEMADE GUACAMOLE 11.79 Two anaheim peppers stuffed with Jack cheese, fried in egg batter and ramon’s famous fish tacos 16.79 enchiladas verdes 10.99 Serves 4 or more.
[Show full text]
Yebo Beach Haus
YEBO [yeah-bo] South African informal expression of affirmation; Zulu for yes, I agree, hello Welcome to Yebo Beach Haus. Our team takes great pride in pulling inspiration from premier coastal destinations to provide a truly one-of-a-kind dining experience, where food and drink are at the forefront of your journey. This season, join us on a mini-vacation to Tulum, Mexico, where we’re bringing the beach to you. We hope you have as much fun enjoying the menu as we had creating it. ...TRUE STORY. TEQUILA TAPAS TULUM COCKTAILS | $14 OAXACAN LAST WORD EL DIABLO COSMOPOLITA pineapple mezcal, chartreuse verte, reposado tequila, ginger, vodka, pisco, aperol, orange, maraschino, lime lemon, blackberry shrub hibiscus grenadine, lime DAISY ROYALE PALOMA TEQUILA NEGRONI reposado tequila, combier, blanco tequila, mezcal, cinna- blanco tequila, carpano antica, lime, sparkling wine mon, grapefruit soda campari, amaro, cacao nib FANCIER COCKTAILS SANGRIAS 1942 OLD FASHIONED | $28 ROJO | $12 don julio 1942, agave syrup, bitters red wine, pisco, blood orange, amargo, cacao TOMMY’S MARGARITA | $16 FROSE | $12 fortaleza blanco, lime, agave syrup provence rose, vodka, strawberry, pineapple, lime (frozen) TEQUILA MEZCAL FLIGHTS | $26 1 oz pours + sangrita chaser Astral Blanco...................................10 Alipus Ensamble..................20 Baston Del Rey Silver.......................16 Amarás Cupreata.................15 Casamigas Reposado......................12 Don Amado Rustico..............18 TEQUILA DON JULIO Cimarron Blanco................................8
[Show full text]
Presentación RMCINGLES
SERVICES FOR SPECIAL EVENTS Work Parties· Birthdays · Social Events· Office Meetings Stewed Meats: GUARNICIÓN: • Pork in Salsa (green or red) • Rice • Chicken Fajitas (green, red, yellow y white) • Beef Fajitas • Refried Beans • Mexican Style Flat Steak • Frijoles Charros • Chicharrón in Salsa • Mashed Potatos • Chicken Mole • Buttered Vegetables • Pepper Strips with Potatos • Mixed Salad • Beef Barbacoa • Salad Primavera • Pork Barbacoa • Chicken Barbacoa OPCIONES: • Lamb Barbacoa • Corn Tortillas • Goat Stew • Flours Tortillas • Beef Stew • White Bread • Pozole (white, green y red) • Garlic Bread • Homemade Chips (Pork and Chicken) • Tostadas • Chicken in Spicey Cream • Tinga (Beef or Chicken) with Potatoes • Carnitas SALSAS: DRINKS: • Salsa Verde. • Agua fresca: • Salsa Roja • Tamarindo • Salsa Asada • Melón • Guacamole • Watermelon • Mexican Guacamole • Lime • Pico de Gallo • Pineapple • Pickled Chiles • Papaya • Chiles in Vinegar • Orange • Canned sodas: • Coca Cola • Sprite • Fanta Small Tacos: Tacos from stewed meats: chicharrón in salsa verde, chicharrón in salsa roja, peppers with potatos, chicken mole, mole verde with chicken, green rice, white rice, eggs with salsa, hardboiled eggs, pepper strips with cream, pork in salsa, carnitas, chicken tinga, pork tinga, refried beans THE SIZE OF YOUR PARTY DOES NOT MATTER Give your birthday a special touch and let us Cook for you, just order and pick up your order YOU, YOU ENJOY YOUR PARTY We will do the rest. CONTACT US 2470 South Redwood Rd. West Valley City, UT 84119 Tel 801-972-8800 E-mail: [email protected] .
[Show full text]