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Automatización De Un Sistema Dosificador De Cocadas
2010 Universidad de San Buenaventura Automatización de un Ingenio Sistema Dosificador Diseño Innovacion de Cocadas SPC-35 INGENIERÍA MECATRÓNICA El proyecto consiste en la automatización y construcción de un sistema dosificador de cocadas cumpliendo con todos los requerimientos de producción e higiene solicitados por la empresa PRODUCTOS RIMAR LTDA. CESAR LEONARDO BEJARANO ELADIO ANTONIO DEL CASTILLO AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 2 AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ Trabajo de grado como requisito para optar al título de Ingeniero mecatrónico INGENIERO ALCY BLANCO UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 3 Nota de aceptación: ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ Firma del presidente del jurado ______________________________________ Firma del jurado ______________________________________ Firma del jurado Bogotá, ___de ________ de 2010. 4 Agradecimientos Primordialmente agradecer a Dios y a nuestras familias ya que con su apoyo incondicional el desarrollo de -
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. -
Dine-In Menu
DINE-IN MENU STARTERS QUESO DIP reg 6.29 large 10.59 COMBINATION PLATES GUACAMOLE SALAD 7.59 served with Mexican rice & choice of beans QUESO LOCO queso dip with ground beef, guacamole & sour cream 9.59 PRESIDENTE two cheese enchiladas, chalupa, queso chip, beef taco & guacamole 12.99 ZAPATA queso chip, crispy beef taco & two cheese enchiladas 10.39 ROSITA guacamole, bean chalupa & two cheese enchiladas topped with queso 10.39 SUMMER SPECIAL guacamole, crispy beef taco, bean chalupa & queso chip – not served TEX-MEX FAVS with rice & beans 8.99 BURRITO CON QUESO loaded with 100% ground beef, smothered in queso 10.19 CANTINA NACHOS fajita chicken 11.29 | fajita beef 12.49 guacamole, sour cream and jalapeños chicken 10.99 | combo 12.19 shrimp 12.29 | ground beef 10.59 SEAFOOD FEATURES QUESADILLAS guacamole, sour cream and jalapeños served with Mexican rice & choice of beans chicken 10.99 | beef 13.19 combo 12.19 | cheese 9.49 POLLO Marisco you know it, you love it - gulf shrimp & crawfish tails, sautéed to order in our creamy white wine sauce atop a grilled chicken breast, cucumber relish 15.29 chicken taquitos guacamole, queso, jalapeños & crema 9.99 SEAFOOD ENCHILADAS two cheese enchiladas smothered in our white wine cream sauce with sautéed shrimp & crawfish tails 12.29 southwest eggrolls seasoned shredded chicken, roasted corn, yucatÁn fresh, never-frozen tilapia prepared grilled or fried, topped with marisco sauce; served spinach, black beans, cheese & with cucumber relish 17.99 bell peppers - amazon sauce 10.59 fish tacos two. fresh, never-frozen, tilapia - avocado, cabbage slaw & chipotle mayo 11.99 SHRIMP EMPANADAS fresh shrimp, cheese, poblano peppers & Mexican spices; with avocado salsa, guajillo and chipotle sauce HOUSE SPECIALTIES four 11.99 | three 9.59 | two 6.59 served with Mexican rice & choice of beans PORK TAMALEs three with guacamole. -
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 -
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 .......................................................................................................................... -
Productos Participantes Panadería SKU Upc Descripción 3105806
Productos participantes Panadería SKU UPc Descripción 3105806 7501253612062 Pan Hamburguesa Chedraui 3105807 7501253612079 Pan Hot Dog Chedraui 3105808 7501253612697 Pan de Caja Chedraui 3105817 2350430 Bolillo Infantil 3105818 2350432 Telera Infantil 3105819 2350434 Pelona Infantil 3105820 2350436 Pambazo Xalapeño Infantil 3105822 2350440 Cubano 3105823 2350442 Figura Española Cuerno 3105825 2350446 Taco de Piña Integral 3105826 2350448 Concha Chocolate Integral 3105827 2350450 Concha Vainilla Integral 3105828 2350452 Cuerno Integral 3105829 2350454 Galleta Amaranto 3105830 2350456 Galleta Granola 3105831 2350458 Mantecada Integral 3105832 2350460 Taco de Fresa Integral 3105833 2350462 Pelona con Ajonjoli 3105836 2350468 Pambazo Xalapeño 3105838 2350472 *Pambazo Xalapeño Rell Queso 3105839 2350474 *Pambazo Xalapeño Rell Frijol 3105845 2350486 Pan de Manteca 3105850 2350496 Canilla Ajonjoli 3105851 2350498 Canilla Azucar 3105852 2350500 Gusano 3105853 2350502 Cubilete Queso 3105854 2350504 Cubilete Elote 3105855 2350506 Cubilete Fresa 3105856 2350508 Rebanada de Queso 3105857 2350510 Abanico 3105858 2350512 Banderillas 3105859 2350514 Paloma 3105860 2350516 Campechana 3105866 2350528 Espejo Cobertura Chocolate 3105867 2350530 Espejo Cobertura Blanca 3105868 2350532 Galleta Grajea Color 3105869 2350534 Galleta Granillo Chocolate 3105872 2350540 *Galleta Gendarme 3105873 2350542 Galleta Nuez 3105875 2350546 Yoyos 3105876 2350548 Mantecada Vainilla 3105877 2350550 Mantecada Nuez 3105878 2350552 Panquecito Azúcar 3105879 2350554 Panquecito -
~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. -
L O W Prices Every Single Da Y!
LOW PRICES EVERY SINGLE DAY! LOW PRICES VALID WEDNESDAY, MAR. 18–TUESDAY, MAR. 24, 2020 – OPEN 7 DAYS A WEEK: 6A.M.–11P.M. – The Same Money-Saving Place with a Fresh New Face $ 99 ¢ 3 ea 88 ea Waak’s Oscar Mayer Smoked Sausage All Varieties 28-36 oz. Basic Lunchables 2-4 oz. $ 69 $ 99 $ 99 $ 49 2 5 ea 2 1 ea ea ea La Vaquita Blue Ribbon Jimmy Dean Oscar Mayer Cremas (15-16 oz.), Panela (10 oz.) Smoked Bacon Pork Roll Sausage Meat or Turkey or Queso Fresco (8 oz.) 24 oz. 16 oz. Bologna or Salami 16 oz. $ 88 ¢ 1 ea 99 ea Limit 2 Total, Others $1.44 ea 3 $1 – FOR – Post Cereals Gain Liquid Dish Creamy Small Cocoa or Fruity Pebbles (11 oz.), Honeycomb (12.5 oz.) Detergent Hass Avocados or Golden Crisp (14.75 oz.) 21.6 oz. Btl. YOURFOODTOWN.COM We reserve the right to limit quantities. Selection varies by store. Check out all the specials on these pages Produce 2-3 Grocery 4-8 Conagra 9 Dairy/Frozen 10 Beverages 11 Household 12 Meat 13-20 1 Food Town_031820_1 3/18 PRODUCE pcials S $ 29 1 ea Dole Classic Garden Salad 3 $ $ 99 Mild 1 5 lb –LBS– 1 Yellow Onions Bag 5 $ ¢ 98 ea – FOR – 1 Russet Potatoes $ 99 1 3 lb Bag Kid Size Sweet Crisp California Iceberg Cello Navel Oranges Lettuce Crisp ¢ $ 59 Apples Asst. Varieties 89 lb 1 lb 2 $¢ 991ea – FOR – Sweet Red Ripe Seedless Red or Fresh Roma Tomatoes Green Grapes Green Onions Food Town_031820_2 2 3/18 PRODUCE ¢ $ 39 39 lb 1 lb Fresh Mild Green Cabbage Poblano Peppers ¢ ¢ 79 lb 89 lb Crisp Fresh Jicama Root Calabacita Squash ¢ ¢ 89 lb 89 lb Spicy Hot Jalapeño Peppers Yuca Root 89¢ $ 29 $ 99 ea 1 ea 2 ea Concord Potato Sundia Fruit Cups Nacho Tortilla Chips Toppers 1.1 oz. -
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, -
Offers Online Reservations / Order on Line for Take
Offers Online Reservations / Order on line for take out Botanas (Appetizers) Cochinita Pibil Shrimp Ceviche Marinated pork in an achiote recipe, slowly roasted until tender. Served Whole Shrimp cooked in a homemade pico de gallo and lime recipe, wrapped in 3 lightly seared mini tortillas, topped with seasoned marinated onions and Mexican crema 9 Served with sliced avocado, lime and mini tostaditas 12 add Crab 2 Quesadilla Queso Fundido Flour or Corn masa tortillas with house blend of Oaxaca melted cheese, Mexican Blend of Traditional smooth Gouda & Menonita cheese melted in served with guacamole, pico de gallo and sour cream 11 a cast iron pan. Served with your choice of flour or corn mini tortillitas 10 Add Shredded Chicken or Beef, Grilled Chicken, Carnitas, Birria, Chicken Tinga, Carne Asada or Sautéed Veggies 13 with Shrimp 2 Your choice of any: Chorizo / Grilled Onions / Chiles Toreados / Grilled Mushrooms 12 Mexican Shrimp Cocktail Cocina Nachos or Nacho Fries Shrimp in a homemade pico de gallo, lime recipe and Mexican Home style Tortilla chips, or French Fries with refried beans, Oaxaca house blend cocktail sauce, served with sliced avocado, lime and tostaditas 12 cheese topped with Guacamole, Pico de Gallo, and Sour Cream. 10. with Grilled add Crab 14 Chicken / Shredded Beef / Chicken / Carnitas / Chicken Tinga /Ground Beef Picadillo / Chorizo / Sautéed Veggies / Carne Asada 13 with Shrimp 15 “Volcánes” Tostaditas Homemade 3 mini tostadas with Oaxaca melted house blend cheese, refried beans, topped with guacamole, pico de gallo, queso cotija and crema 10 “Elote” Mexican Grilled Corn Add: Grilled Chicken / Shredded Chicken or Beef / Carnitas / Birria / Chicken Grilled Mexican traditional corn on the cob with below toppings 4 Tinga / Ground Beef Picadillo / Sautéed Veggies / Carne Asada 11 Mexican Crema sauce, Queso Cotija, a hint of chile powder and lime Guacamole Mini Taquitos Made fresh daily with tomatoes, onions, cilantro and fresh limes, Three taquitos made with chicken, beef or potato & cheese, topped with queso panela.