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Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de -
Lun Ch Lun Ch
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 -
A Mexican Food Fiesta in North Park!
Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions. -
Special Events
SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required. -
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. -
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya -
La Cajeta, Un Dulce De Leche De Cabra
Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1). -
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. -
Winter Citrus
JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre . -
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.