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Dinner Menu Entradas Papa a La Huancaina
Dinner Menu Entradas Papa a la Huancaina Sliced boiled potatoes topped with a creamy mild savory Aji Amarillo cheese sauce. Garnished with black olives, and a slice of hardboiled egg. 7.5 Papa Rellena Potato stuffed with caramelized onions, ground beef, olives, golden raisins and hardboiled egg, then deep fried to a golden brown. Served with sarza criolla. Two per serving. 8 Choros a la Chalaca Mussels steamed in broth, topped with fresh onions, tomatoes and corn salsa 1/2 dz. 7.5 1dz. 13.5 Conchitas a la Parmesan Scallops in a half shell topped with Parmesan cheese and baked to a golden brown. Six per serving. 13 Tequeños y Yuquitas Fritas Mozzarella cheese wrapped in wonton skins and yucca stuffed with fresh cheese then deep- fried. Served with Huancaina and pimiento sauce. 9.5 Terra Sur calamari Fried calamari served with tartar sauce. 9 Tostones con Carne Fried green plantains topped with seasoned minced beef sautéed with onions and red bell peppers. 9.5 Causa de Pollo A mashed potato cake with a dash of lime juice, and Aji Amarillo pepper, stuffed with chicken salad, accompanied of avocado. 9.5 Chorizo y Morcilla A combination platter of grilled chorizo and blood sausage. Served with roasted potatoes. Accompanied with Chimichurri. 8.5 *Yucca Frita Yucca fries served with Huancaina sauce. 7 Pulpo al Olivo Grilled octopus medallions. Served with a smooth creamy black olive sauce and Chimichurri. 7.5 Ensaladas Terra Sur Salad Mixed greens, fresh tomatoes, cucumbers, crumbled feta cheese topped with a grilled chicken breast. Served with house creamy balsamic vinaigrette on the side. -
Regionalismo Y Centralismo Culinario En Un Manuscrito Huancaíno Del Siglo Xix: Influencias Y Sabores 143
REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES 143 REGIONALISMO Y CENTRALISMO CULINARIO EN UN MANUSCRITO HUANCAÍNO DEL SIGLO XIX: INFLUENCIAS Y SABORES REGIONALISM AND CULINARY CENTRALISM IN A 19TH CENTURY HUANCAYO MANUSCRIPT: INFLUENCES AND FLAVORS Sergio Zapata Acha Universidad de San Martín de Porres, Perú Recibido: 24 de junio de 2019 Aceptado: 21 de julio de 2019 RESUMEN El estudio de recetarios reviste la mayor importancia para comprender la evolución de una cocina. En Perú son escasos los recetarios publicados en el siglo XIX. Con más de 300 recetas, el manuscrito Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, fechado en Huancayo en 1897, es significativo debido a que presenta una selección amplia de recetas que comprende entradas, sopas, segundos, postres y bebidas; entre las cuales una veintena de comidas andinas revisten carácter de originalidad, y cuya codificación es documentada por primera vez. El objetivo de este estudio es mostrar, mediante el registro, la influencia del centralismo culinario limeño dominante en una importante región andina; además, exponer la existencia de comidas mestizas regionales con aportes nativos e hispanos, así como, la influencia de comidas italianas, producto de la inmigración registrada principalmente en la segunda mitad del siglo XIX. Palabras clave: manuscrito, recetas, cocina, Huancayo, Perú, influencias, sabores, patrimonio culinario. ABSTRACT The study of cookbooks is of the greatest importance to understand the evolution of a cuisine. In Peru, the recipes published in the 19th century are scarce. With more than 300 recipes, the manuscript Copia de comidas para el uso de la señorita Isabel Gertrudis Alfaro, dated in Huancayo in 1897, is significant because it presents a wide selection of recipes that includes appetizers, soups, main dishes, desserts and drinks; among which about twenty Andean foods are original, and whose coding is documented for the first time. -
Papa a La Huancaina Quinoa Tamal Papa Rellena Choros
ANTICUCHOS ARE TRADITIONAL PERUVIAN CAUSA IS A MASHED YELLOW GRILLED SKEWERS INSPIRED BY STREET FOOD POTATO CAKE WITH AJI AMARILLO CARTS, MARINATED IN AJI PANCA SAUCE. PEPPER AND LIME JUICE. SERVED SERVED WITH ROASTED POTATO, PERUVIAN WITH AVOCADO. CORN AND AJI SAUCE. POLLO / CHICKEN 12 POLLO/CHICKEN 12 CAMARON / SHRIMP 14 CORAZON/HEART 18 CANGREJO / CRAB 16 CARNE/BEEF 20 PAPA A LA HUANCAINA SLICED BOILED POTATOES TOPPED WITH HUANCAÍNA SAUCE, A CREAMY MILD AJI AMARILLO CHEESE SAUCE 10 QUINOA TAMAL CEVICHE IS THE NATIONAL DISH OF PERÚ. OUR CEVICHE IS MADE TO ORDER, PERUVIAN QUINOA TAMAL. SERVED WITH COMBINING FRESH CUTS OF RED SNAPPER WITH LECHE DE SALSA CRIOLLA TIGRE (CITRUS-BASED MARINATED OF LIME), AJI LIMO CHILE PEPPER, CILANTRO AND RED ONIONS. 12 PAPA RELLENA DEEP FRIED POTATOES STUFFED WITH SEASONED PESCADO / FISH 16 BEEF, CARAMELIZED ONIONS, OLIVES AND RAISINS 12 MIXTO / SEAFOOD 18 CHOROS A LA CHALACA CAMARON / SHRIMP 18 STEAMED MUSSELS TOPPED WITH DICED ONIONS, TOMATOES AND PERUVIAN CORN PULPO / OCTOPUS 19 1/2 DZ. 10 1DZ. 18 PESCADO Y CAMARON 17 ONCHITAS A LA ARMESANA FISH / SHRIMP C P SCALLOPS IN A HALF SHELL TOPPED WITH PARMESAN CAMARONES, MANGO Y PALTA 18 CHEESE AND BAKED TO A GOLDEN BROWN. SHRIMP / MANGO / AVOCADO SIX PER SERVING. 16 CREMA DE AJI AMARILLO 18 FISH OR COOKED SHRIMP / OCTOPUS / SQUID CHICHARRON DE CALAMAR AJI AMARILLO SAUCE / SPICES CALAMARI MARINATED AND DEEP FRIED 8 CREMA DE ROCOTO 18 FISH OR COOKED SHRIMP / OCTOPUS / SQUID CHORIZO Y MORCILLA AJI ROCOTO SAUCE / SPICES A COMBINATION PLATTER OF CHORIZO AND BLOOD SAUSAGE, SERVED WITH CHIMICHURRI. -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area -
HOT BREAKFAST Desayuno YOGURT & FRUITS APPETIZERS
HOT BREAKFAST Served until 11.00 am CUBAN BREAKFAST AMERICAN BREAKFAST Fresh Scrambled Eggs, 2 Ham 3 Scrambled Egss, Bacon Croquetas & Tostada 9.50 & 2 Pancakes 9.50 CUBAN TORTILLA / SLICE BREAKFAST SANDWICH Desayuno Cuban Inspired Tortilla With Onion, Scrambled Eggs, 2 Ham Potato, Maduros & Ham 4.25 Croquetas, American Cheese in a Warm Cuban Bread 7.25 PAN CON TORTILLA / SANDWICH EGG CROISSANT Cuban Inspired Tortilla Sandwich A Buttery Croissant with On Cuban Bread With Mayo 2 Scrambled Eggs, Bacon or Sausage & Swiss Cheese 7.25 7.25 CUBAN TOAST EGG SANDWICH Cuban Bread Toasted with 2 Eggs on a Cuban Bread 7.25 Butter 2.00 Add Croqueta 3.00 Sausage 3.00 AVOCADO TOAST BOILED EGGS Multigrain Toasted with Butter, Avocado Spread & Sunflower 2 Eggs 3.00 Seeds 7.25 APPETIZERS CHICKEN SOUP Chicken Noodle Soup 4.00 YOGURT CHICHARRON & FRUITS Crispy Pork Belly Served with Lime 4.00 TROPICAL CUP Pineapple, Mango, Papaya, Kiwi, TAMAL CUBANO Honeydew Melon & Orange 7.95 EN HOJA Florida Corn Tamal GRANOLA, FRUIT Filled with Pork 4.00 & YOGURT 7.95 THE COMPLETA BOWL 10.00 Create your own bowl by choosing items from each category 1 BASE 2 MEATS Pick One Pick One White Rice Ropa Vieja Mixed Greens Roasted Chicken Brown Rice Add 2 Roasted Pork Quinoa Add 4 Lechon Asado TOPPINGS 3 SIDES 4 Pick Two Pick One Sweet Plantains Cilantro Dressing Black Beans Pico de Gallo Yucca & Mojo Cachucha Sweet & Sour Corn Smashed Avocado Add 2 Green Plantains Tostones Balsamic Tomatoes SANDWICHES 9.00 CUBANO CROQUETA PREPARADA A Cuban Classic Served with If you ever wished -
Tapasappetizers All Served with Fries Omelettes Soups
Tapas Appetizers entradas Entrées includes two sides mariquitas chicharrones de puerco pollo carne cerdo Pork Homemade Plantain Chips With Garlic Cuban Fried Pork Rinds 5.99 Chicken Beef Mojo Sauce 5.49 kitchen and bar yuquita frita pollo a la plancha BISTEC de PALOMILLA “vaca frita” de puerco latin cafe 2000 sampler Yuca Fries With Our Housemade Cilantro Aioli* 8.49 Grilled Chicken Breast topped Grilled Thin Cuban-Style Steak* Grilled Shredded Pork With Onion Croquettes, Pork Tamale, Fried Pork Chunks, Stuffed Fried *Add Truffle Oil and Parmesan Cheese +2.00 With Grilled Onions 13.49 Topped With Onions 15.49 & Garlic Mojo 12.59 Plantains Cups With Ground Beef, and Stuffed Potato Balls 17.99 tostones rellenos grilled sandwichesAll served With fries Crispy Plantain Cups 8.99 pollo empanizado BISTEC EMPANIZADO Masitas de Puerco los borrachos Breaded Marinated Chicken Breaded Thin Cuban-Style Fried Pork Chunks Topped With Bacon Wrapped Shrimp with a Rum Lime Butter Sauce and con picadillo Breast 13.49 Steak 15.49 Onions & Garlic Mojo 12.59 Fresh Avocado 10.99 Filled With Cuban Style Ground Beef mahi sandwich SANDWICH DE pollo *A La Milanesa +3.50 *A La Milanesa 3.50 Cuban Bread, Mahi Fillet (Grilled, Blackened or Fried), Cuban Bread, Grilled All-Natural Chicken Breast, Lettuce, Topped With Ham, Housemade Topped With Ham, Housemade Lettuce, Tomato & Housemade Tartar Sauce 12.49 Tomato and Onions 9.79 Creole Sauce & Swiss Cheese Creole Sauce & Swiss Cheese Lechón Asado queso frito con ropa vieja Slow Roasted Sliced Pork With Fresh White Cheese -
Potatoes - Storage and Processing
POTATOES - STORAGE AND PROCESSING Introduction The potato (Solanum tuberosum) is a starchy tuber of the Solanaceae family. It is thought to have originated in the Andes region, where there are other closely related cultivated potato species. Potatoes were introduced outside the Andes 400 years ago, and are now an integral part of the world's cuisine, being the fourth-largest food crop after rice, wheat, and maize. Following centuries of selective breeding, there are now over a thousand different types of potatoes and nearly 4000 different varieties (Figure. 1). Approximately 80 varieties are Figure 1: Potatoes on display at the festival of native commercially available in countries potatoes in Peru. There are 256 varieties of potato that outside Latin America, and these can survive the harsh conditions of the high Andes. are grouped either according to their Practical Action is helping families living at altitudes of colour (e.g. russets, reds, whites, 3800ft to maintain this crucial biodiversity by developing yellows and purples), or for culinary varieties of local potatoes, as well as improve technical and processing purposes, varieties aspects of production. Photo: Soluciones Prácticas. that are described in terms of their texture: floury potatoes that are baked or roasted have more starch (20–22%) compared to waxy boiling potatoes (16–18%). There are also differences in the type of starch present in each type: amylose, a long-chain molecule, diffuses out of the starch granule when floury types are cooked in water, whereas waxy varieties that contain a higher amount of highly-branched amylopectin molecules retain their shape when boiled. -
Global Cuisine, Chapter 1: the Americas
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 1: The Americas ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 1: The Americas SECTION 1 NORTH AMERICA North American cuisine is a melting pot, based upon the diversity of the natural resources of the continent and the variety of the native and immigrant populations. There is no single “American” flavor in the region from Canada to Mexico, Pacific to Atlantic. However, each region has traditional dishes, flavors, ingredients, and cooking methods. Each is worthy of attention. There are coastal zones with abundant seafood; Asian pockets with fusion influences; the vast mountains, plateaus, and plains with beef, wheat, potatoes, and corn; Southern cuisine with African influences; and Mexican food with both native and Spanish flavors, to name just a few. North American cuisine began with the Native Americans and soon fused with the first European settlers at Plymouth, so the Northeastern United -
MAYTA's PERUVIAN CUISINE a Small Slice of Peru in the Heart of Buckeystown Pike Frederick MD
A SmallMAYTA'S Slice of Peru in the PERUVIAN Heart of Buckeystown Pike CUISINE Frederick MD. Est 2015 PARRILLA - GRILL KABOBS SERVED WITH (2) SIDES SPANISH OCTOPUS LEGS - PARRILLERO (GF) $19.99 SALAD, RICE, BLACK BEANS, WHITE BEANS, YUCA, Marinated 24 hours in Peruvian spices and grilled FRENCH FRIES, SEASONAL VEGETABLES, served with Roasted Potatoes Peruvian black olive PLANTAINS, CHAUFA RICE, ROASTED POTATO Aioli, Creole salad, Soy Glaze PERUVIAN PARRILLADA GREAT FOR SHARING(2) STEAK KABOBS (GF) $19.99 SERVED WITH (2) SIDES (GF) $27.99 Skewered Tender Steak Marinated in Peruvian spices ½ chicken de-boned by hand marinated and JUMBO SHRIMP KABOBS (GF) $20.99 grilled,Beef Skewer, Jumbo Shrimp Skewer Serverd 2 Skewered Jumbo shrimp marinated in peruvian Side ( Ask The Server) and special sauce spices | Sweet and Spicy Sauce POLLO PARRILLERO - ½ CHICKEN DE-BONED BY CHICKEN BREAST KABOBS (GF) $18.99 HAND, SERVED WITH (2) SIDES (G.F) $17.99 Skewered chicken breast marinated in Peruvian Salad, White Rice, White Beans, Yuca Fries, French spices | Special Sauce Fries, Sautéed Vegetables, Plantains, Chaufa Rice, TASTING KABOBS (GF) $25.99 Roasted Potatoes Steak Kabob,Jumbo shrimp Kabob, Chicken Kabob PERUVIAN POLLADA $17.99 Marinated in Peruvian Spices, Special Sauce ( Pollada Traditional Peruvian Chicken Grill Dish) ½ MEATS Chicken de-Boned by Hand, Marinated in Peruvian Spices, Boiled yellow Potatoes, Peruvian Corn, LOMO SALTADO $19.99 Huancaina Cream Sauce (Our Popular Traditional Peruvian Dish) Tender steak TACU TACU A LO POBRE (GF) $24.99 -
TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm. -
FOUNDATIONS of Restaurant Management & Culinary Arts Level Two
FOUNDATIONS of Restaurant Management & Culinary Arts Level Two Test Book with EXAMVIEW® Assessment Suite CD-ROM National Restaurant Association Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo 00-PStestbk2_fm_test.4.indd 1 7/12/10 8:03 PM Editorial Director: Vernon Anthony Cover Art: Kipling Swehla Executive Editor: Wendy Craven NRAS Product Management Team: Janet Benoit, Megan Editorial Assistant: Lenore Chait Meyer, William Nolan, Rachel Peña, and Wendi Director of Marketing: David Gesell Safstrom Campaign Marketing Manager: Leigh Ann Sims Product Development and Project Management: Emergent Learning, LLC School Marketing Manager: Laura Cutone Writing and Text Development: Kristine Westover, Senior Marketing Assistant: Les Roberts Michelle Graas, Michelle Somody, Tom Finn Associate Managing Editor: Alexandrina Benedicto Wolf Editorial and Composition: Claire Hunter and Project Manager: Kris Roach Abshier House Senior Operations Supervisor: Pat Tonneman Printer/Binder: Courier Kendallville Operations Specialist: Deidra Skahill Cover Printer: Phoenix Color Cover Designer: Jane Diane Ricciardi Manager, Rights and Permissions: Zina Arabia © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc., publishing as Prentice Hall. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright, and permission should be obtained from NRAEF prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or any means, electronic, mechanical, photocopying or likewise. To obtain permission(s) to use material from this work, please submit written request to Copyright Permissions, National Restaurant Association Solutions, 175 West Jackson Boulevard, Suite 1500, Chicago, IL 60604-2814, Email: [email protected]. -
Bebidas / Beverages Batidos / Shakes
Bebidas / Beverages AMERICANO 1.75 ESPRESSO 1.75 CUBACCINO reg 2.50 lg 3.25 CUBAN LATTE reg 2.50 lg 3.25 ICED CUBAN LATTE lg 3 TEA 1.50 HOT CHOCOLATE reg 2.50 lg 3.25 SNAPPLE or SPANISH SODA 2 FRESH ORANGE JUICE 3 VOSS sparkling or still water 6 Batidos / Shakes made with milk or just blended with ice choice of one fruit 4 each additional fruit add 1.00 coco/coconut, guanabana/sour sop, papaya, guayaba/guava, leche malteada/malted milk platano/banana, trigo/wheat, mamey, mango MORIR SOÑANDO frappé made with fresh orange juice, evaporated milk and sugar 4 LUNCH / DINNER Daily Specials limited availability Aperitivos / Appetizers Panes / Sandwiches Entrees choice of two sides: rice, beans, yuca, maduros EMPANADA DE POLLO O CARNE pastry turnover EL CUBANO pulled pork, ham, swiss cheese, served with choice of two side dishes: filled with chicken or ground beef 4.50 ea pickle with garlic mojo 8.50 rice, beans, yuca, maduros MARTES / TUESDAY VEGETABLE EMPANADA baked turnover filled PAN CON BISTEC thin steak, lettuce, tomato, with spinach, crimini mushrooms and onions, potato sticks 9.50 FRICASSE DE CERDO spicy pork stew 11 CAMARONES ENCHILADO jumbo shrimp sautéed manchego cheese 4.50 ea PAN CON LECHON roasted pork with garlic mojo in olive oil, garlic, onion, peppers, olives and CHICHARRON DE POLLO fried chicken chunks 10 CROQUETA DE JAMON ground smoked ham and 9.50 creole-style sauce 19 Havana-style ground beef PICADILLO 12 onion mixture, breaded and fried 3 ea JAMON Y QUESO ham, swiss cheese, pickle POLLO ASADO half roasted chicken 12 CEVICHE