DOCSLIB.ORG

TACOS Build Your Own Tacos

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TACOS Build Your Own Tacos LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ANTOJITOS TACOS Build Your Own Tacos. GUACAMOLE MIXTO FRITO 12. Prepared with Housemade Corn Tortillas Jalapeños, Onions, Cilantro, Calamari, Shrimp, Octopus, Tomatoes, and Fresh Lime Battered and Fried, served MUSICOS 14. SMALL 9. with Chiles & Chile Aioli Spicy Chopped Pork LARGE 16. CHILE CON QUESO 10. GRILLED TEXAS REDFISH 18. CRAB CAKE 18. Spicy Cheese and with Chipotle Slaw Jumbo Lump Crabmeat Served Fire-Roasted Pepper Dip with Chipotle Sauce GRILLED SALMON 16. MUSHROOM QUESADILLAS 8. Tamarind-Glazed with QUESO FLAMEADO 12. Fresh Corn Tortillas with Grilled Onions and Mango Cheese Casserole with Mushrooms, Poblano Peppers, Salsa Chorizo and Mexican Cheeses 19. ADD CHICKEN 2. DIABLO SHRIMP CEVICHE 18. Bacon-Wrapped with Jack Gulf Shrimp and Red Snapper NACHOS 9. Cheese with Jalapeños, Tomatoes, with Beans, Cheese, Sour and Avocado Cream, Jalapeños, Pico de TACOS DE PULPO CAZUELITA 18. Gallo, and Guacamole Wood Oven Roasted Octopus CEVICHE TOSTADA 12. Tacos with Coleslaw, Grilled Ceviche on a Crispy Corn ADD CHICKEN FAJITAS 5. Potatoes, and Chipotle Aioli Tostada with Queso Fresco, ADD BEEF FAJITAS 8. Onions, and Cilantro AL PASTOR 14. Wood Oven Roasted Pork and Pineapple MAMA NINFA’S ORIGINAL CALDOS Y ENSALADAS ADOBO RABBIT TACOS 24. TACOS AL CARBON Served with Garbanzo Purée, SOUP OF THE DAY MKT Fajitas in a Flour Tortilla with fresh Corn Tortillas, and Pico de Gallo, Guacamole, and Guajillo Sauce CALDO XOCHITL (SO-CHEEL) SOUP 9. Chile con Queso Shredded Chicken, Sliced Avocado, and Pico de Gallo ONE TACO A LA NINFA Beef Fajitas 14. NINFA’S MIXTAS Chicken Fajitas 12. CAESAR SALAD 8. TWO TACOS A LA NINFA MIXTA CAMPESINO 26. The Original 1924 Tijuana Beef or Chicken Fajitas and Recipe with Shaved Manchego Beef Fajitas 24. Chicken Fajitas 20. Carnitas Cheese and Crumbled Roasted Garlic Mama Ninfa introduced the fajita to North America with this dish! MIXTA DIABLO 28. ADD CHICKEN FAJITAS 5. Jumbo Diablo Shrimp and your choice of Beef or ADD BEEF FAJITAS 8. ENCHILADAS Chicken Fajitas FAJITA SALAD 16. ANTIGUAS 12. PARILLA MIXTA (FOR TWO) 55. Spicy Pickled Carrots, Cheese, and Ranchera Sauce Beef or Chicken Fajitas, Cheese, Avocado, and Onion Carnitas, Shrimp, Baby Back GRANJAS 13. Ribs, and Chile Relleno CHICKEN ADOBO SALAD 17. Wood Oven Roasted Chicken, Grilled Chicken Breast with Cheese, and Ranchera Sauce MIXTA NINFA 29. Baby Greens, Texas Pecans, Fajitas and Shrimp Goat Cheese, Grapes, and AL CARBON 18. Beef with Cheddar Cheese Sautéed Mushrooms in a Pink EL NOPALITO (FOR TWO) 48. Peppercorn Vinaigrette Jumbo Shrimp, Baby Back SUIZAS 13. Ribs, and Combination SUB QUAIL 5. Chicken and Tomatillo Crema Fajitas GRILLED OCTOPUS SALAD 18. DEL MAR 22. Wood Oven Grilled Octopus Gulf Shrimp and Lump Served over Sautéed Spinach Crabmeat with Chipotle Sauce HANDMADE TAMALES and Radicchio, with Lemon Dressing CARNITAS 14. CHICKEN 11. Roasted Pork, Avocado, and with Tomatillo Crema Sauce INDIA 14. Cheese Tostada Topped with Refried BEEF 12. Beans, Cheese, Romaine ENCHILADAS DE MOLE 16. with Beef Gravy Lettuce, Pico de Gallo, and Pulled Chicken Breast in Grilled Steak Poblano Mole Sauce with PORK 13. Avocado and Sour Cream “Oaxacan Style” Wrapped in a Banana Leaf with Beef Gravy FAJITAS Mama Ninfa’s inspiration and still, after all these years, the gold standard. Served with Rice and Your Choice of Beans MED LRG FAMOUS “OFF THE MENU” TOPPINGS MARINATED AND GRILLED 27. 39. DURANGO Crispy Bacon, Tomatoes, and BEEF SKIRT STEAK Jalapeños GRILLED CHICKEN 18. 29. MEXICANA Tomatoes, Onions, and Cilantro Served Fajita Style BERRY Tomatoes, Onions, Jalapeños, and CHICKEN AND BEEF COMBINATION 25. 37. Mushrooms CHIHUAHUA Bacon, Green Peppers, Onions, and VEGETARIAN FAJITAS 13. 22. Cheese Medium 5. Large 7. EXTRAS Quail 10. ea Chorizo 4. ea FAJITA BURGER 16. Ground and chopped Fajita, topped with Grilled Beef or Cheese Chile Relleno 5. ea Onions, Poblanos, Avocado, Cheese, and Chipotle Navigation’s Famous Mayonnaise Bacon-Wrapped Shrimp Diablo 5. ea PLATOS FUERTES PLATOS TEJANOS PLATOS DEL MAR ADOBO CARNE ASADA 25. GRILLED TEXAS REDFISH 21. Grilled Beef Skirt Steak CABRITO FLAUTAS 20. Wood Oven Grilled Texas served with Potatoes, Goat Flautas Served with Redfish Served with Onions, and Guajillo Sauce Pickled Red Cabbage Slaw, Tomatillo Salsa and Grilled Queso Fresco Crema, Vegetables CARNITAS 16. Tomatillo Sauce, and Spicy Slow-Cooked Pork with Consommé FILETE A LA VERACRUZANA 24. Molcajete Sauce, Green Wood Oven Grilled Texas Onions and Sliced Avocado Redfish Topped with Pickled Carrots, Jalapeños, Ranchera EL EDDIE 13. Sauce, Capers, and Olives COCHINITA PIBIL 16. Choice of Crispy or Soft Slow-Roasted Pork in our Flour Tacos with Ground Beef Wood Oven, Pickled Onions, Brisket or Shredded Chicken SHRIMP TAMPICO 24. Plantains, and Sour Cream Classic Jumbo Gulf Shrimp TEJAS COMBO 18. Pan-Seared with Garlic CHILE RELLENOS 14. Choice of Chicken or Beef Butter One filled with Cheese and Fajitas, a Beef Taco, and a One filled with Brisket Cheese Enchilada NINFA’S FAMOUS SHRIMP DIABLO 24. Picadillo Filled with Cheese and EL HENRY 13. Jalapeño, wrapped in SHORT RIB CARNE GUISADA 19. A Cheese Enchilada, Beef Applewood-Smoked Bacon Boneless Short Rib Beef Stew Tamale, and a Crispy Beef with Root Vegetables Taco MOLE GRILLED SALMON 25. Wood Oven Grilled Wild FLAUTAS 16. BABY BACK RIBS 25. Caught Salmon with a Mole Filled with your Choice of Slow-Roasted Whole Rack of Spice Rub, Organic Stone Shredded Chicken or Ribs with House-Made Milled Grits, Poblano Pepper Shredded Beef Brisket, with Pasilla Pepper Sauce Sauce, and Roasted Peppers Tomatillo and Molcajete Sauces, Guacamole, and Sour Cream DELICIOSO 18. One Chicken Flauta and one Taco a la Ninfa ~ Prices and items are subject to change without notice. Please check the restaurant for the most current menu. ~ We are able to split checks up to a maximum of four ways. A Gratuity of 18% will be added to parties of 10 or more. LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH CÓCTELES VINO CERVEZA WINES BY THE GLASS/BOTTLE DRAFTDRAFT THE ORIGINAL MATTEO BRAIDOT PINOT GRIGIO 8./28. 8TH WONDER ‘DOME FAUX’M’ CREAM ALE 5. NINFARITA Friuli-Venezia Giulia, Italy CORONA 5. Houston’s most famous Margarita! Our proprietary recipe with 100% Agave ALONDRA CHARDONNAY 12./44. DOS XX LAGER 5. Tequila Blanco Mendocino, California KARBACH ‘RODEO CLOWN’ DOUBLE IPA 5. GLASS 9. PITCHER 30. OLIVARES ROSÉ 10./36. MICHELOB ULTRA 5. Jumilla, Spain SIGNATURE COCKTAILS NEGRA MODELO 5. FOSSIL POINT PINOT NOIR 15./56. PACIFICO 5. THE NAVIGATION MARGARITA 13. Edna Valley, California Código Silver Tequila, ST. ARNOLD ‘SANTO’ BLACK KÖLSCH 5. Combier, Fresh Lime Juice, ARADON TEMPRANILLO 8./28. BOTTLE/CAN Agave Nectar Rioja, Spain BLUE MOON BELGIAN WHITE 5. MARGARITA AL PASTOR 13. HERMANOS PECIÑA ‘COSECHA’ 10./36. BOHEMIA 5. Rioja, Spain Tequila Blanco, Combier, BUD LIGHT 4. Fresh Lime Juice, Serrano, SEGURA VIDAS CAVA 8./28. CARTA BLANCA 5. Cilantro, Grilled Pineapple Penedès, Spain Garnish COORS LIGHT 4. Created by our friends at Limantour in CORONA/CORONA LIGHT 5. Mexico City! SANGRIAS DOS XX AMBER OR LAGER 5. Our Sangrias are House-Made Fresh MANGO MARGARITA* 13. LONE STAR 4. Daily. Enjoy this Tex-Mex Classic! Exotico Silver Tequila, MILLER LITE 4. Triple Sec, Fresh Lime Juice, GLASS 8. PITCHER 27. MODELO ESPECIAL 5. Agave, Nectar, Cholula Salsa, Grenadine, Salted Mole Rim, NEGRA MODELO 5. Mango Garnish SHINER BOCK 5. POBLANO MICHELADA* 7. SOL 5. CUCUMBER MINT MARGARITA* 13. Cerveza, Ancho Reyes Chile Exotico Silver Tequila, Liqueur, Lime, Spiced Salted TECATE 5. Rim over Ice Triple Sec, Fresh Lime Juice, VICTORIA 5. Agave Nectar, Mint, Salted Mole Rim, Cucumber Garnish TEQUILA, MEZCAL & SOTOL BLUEBERRY MOJITO 13. We recommend the following selections from distillers and jimadores who value the vital Don Q Silver Rum, Fresh Lime role that agave spirits play in the Mexican economy. We are proud to support those Juice, Mint, Sugar Rim, striving to preserve the essence of this superb spirit. Blueberry & Lime Garnish BLANCO (UNAGED) MAKE ANY TEQUILA A MARGARITA +3. SUMMER ROSE MARGARITA 13. EXOTICO 8. with Fresh Lime Juice & Cointreau Lunazul Tequila, Guava PUEBLO VIEJO 8. Purée, Fresh Lime Juice, LUNAZUL SILVER 9. AÑEJO (AGED LONGER THAN A YEAR) Agave Nectar, Triple Sec, ALTOS 10. EL TESORO 15. Mint, Guava Garnish SIEMBRA AZUL 10. PARTIDA 15. WATERMELON MARGARITA* 13. TEQUILA OCHO 10. Casamigos Silver Tequila, PARTIDA 11. SIETE LEGUAS 15. Watermelon Juice, Triple EL TESORO PLATINUM 12. TEQUILA OCHO 18. Sec, Fresh Lime Juice, Agave MILAGRO SILVER 12. CÓDIGO 22. Nectar, Salted Mole Rim, SIETE LEGUAS 13. Watermelon Garnish FORTALEZA 25. CÓDIGO 14. SANTO RASPBERRY LIMONADO 13. CÓDIGO ROSA 15. MEZCAL, SOTOL & BACANORA Santo Mezquila, Lemonade, FORTALEZA 15. (SMOKY / EARTHY) Sugar Rim, Raspberry & SIEMBRA VALLES HIGH PROOF 15. HDC SOTOL PLATA 8. Lemon Garnish REPOSADO (AGED 2 MONTHS - 1 YEAR) DEL MAGUEY VIDA MEZCAL 9. PARTIDA 13. OCHO PERFECTO MARGARITA 25. LA NIÑA DEL MEZCAL ‘BACANORA D.O.’ 12. EL TESORO 14. Tequila Ocho Single Barrel LA NIÑA DEL MEZCAL ‘PRIMARIO’ 12. Añejo, Cointreau, Fresh Lime TEQUILA OCHO 15. HDC SOTOL PLATINUM 15. Juice, Agave Nectar CÓDIGO 16. FORTALEZA 18. DEL MAGUEY CHICHICAPA 15. *Our salts may contain peanuts and/or SIEMBRA AZUL 10 AÑOS 18. tree nut products. TEQUILA FLIGHTS SIEMBRA AZUL FLIGHT 16. CÓDIGO 1530 FLIGHT 18. TEQUILA OCHO FLIGHT 18. FORTALEZA FLIGHT 25. Siembra Azul Blanco, Código Blanco, Código Tequila Ocho Blanco, Fortaleza Blanco, Siembra Valles High Rosa, Código Reposado, Tequila Ocho Reposado, Fortaleza Reposado, Proof, Siembra Azul 10 Código Añejo Tequila Ocho Añejo Fortaleza Añejo Años Reposado LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ESPECIALES DEL CHEF SUMMER 2017 SPICY BAKED OYSTERS $18/$36 Fresh east coast Bluepoint oysters on the half shell baked in our wood-burning oven, served with chili oil, lime juice, & topped with spicy jumbo lump crab Prices apply to 1/2 dozen & dozen WATERMELON SALAD $24 Fresh locally grown watermelon salad with prawns, lemon, lime, and verdolaga.
Load more

Recommended publications
  • Passport to the World (Mexico) Haleigh Wilcox About Mexico
    Passport to the World (Mexico) Haleigh Wilcox About Mexico Official name : United Mexican States Established : September 16th ,1810 Type of Goverment : Federal, Republic, Constitution Republic and has a Presidential Representitive Current President of Mexico : Andres Manuel Lopez Obrabor Haleigh Wilcox Mexico’s Geography in the World Mexico’s Own Geography Continent it’s in : South America Capital City : Mexico City Latitude : 23.6345 Other Major Cities : Ecatepec, Puebla, Guadalajara, Juarez Other Geographic Features : Lake Chapala, Sonoran Desert, Sierra Side of Equator : North Madres, Chihuahuan Desert o o Average Tempurature : December-71 F/21.67 C Size : 758,449 sq. miles June-57oF/13.89oC Major Tourist Sites : Teotihuacan, Copper Canyon, Cozumel, Tulum, El Arco, San Ignacio Lagoon Haleigh Wilcox About The People Mexico’s Economy Population : 110,939,132 Basic Unit of Currency : Peso Major Languages Spoken : Nahuatl (22.89%), Mayan Major Agricultural Products : sorghum, chili peppers, barley*, (12.63), Mixteco (7.04%), Zapoteco (6.84%), Tzeltal (6.18%) avocados*, blue agave, coffee* Manufactured Products : Oil, Cotton, Silver, Cars, Insulated Wires Area Percentage Where People Live : 33% Rural, 77% and Cables, Tractors Urban Type of region : Developing Haleigh Wilcox Mexico’s Culture House Type : Mexican houses, Mexican Ranch Homes, Some famous People : Salma Hayek (2002 Film Actress and Spanish villa, Adobe, Misision Style Mansion Producer) and Espinoza Paz (2006 Latin Musician) Clothing Type : Slacks or jeans with a button-down shirt or Foods We Eat That Are Prepared In Mexico : Tacos, T-shirt for men and a skirt or slacks with a blouse or T-shirt Burritos, Tostadas for women.
    [Show full text]
  • La Esperanza Restaurant Menu
    1864 S BLUE ISLAND AV E, CHICAGO, IL 60608 312- 226 - 9640 Free Wi-Fi B.Y.O.B We do Catering Vegan Options FOLLOW US ! facebook.com/Laesperanzarestoficial instagram.com/laesperanzarestaurant1/ WWW.LAESPERANZARESTAURANTPILSEN.COM APERITIVOS /APPETIZERS ALITAS DE POLLO 10.99 CAMARONES CUCARACHA 26.99 BBQ Mexican Style LANGOSTINOS 34.99 Buffalo Sweet Spicy GUACAMOLE...CHICO $5.00..................MEDIANO 8.50 CHARALES FRITOS 16.99 NACHOS... NO CARNE $9.99.................CON CARNE 13.99 CEVICHE DE CAMARON 14.99 Chips con frijoles, queso mozzarella, crema, COCTEL DE CAMARON 15.99 guacamole y jalapeno en vinagre. 11.99 TOSTADA DE CAMARON 5.69 QUESO FUNDIDO Con chorizo VUELVE A LA VIDA 16.99 PAPAS FRITAS 3.75 DESAYUNOS / BREAKFAST HUEVOS CON: 8.99 st kfa Revueltos: Estrellados: rea l B cia pe Albanil Jamon Divorciados S A la Mexicana Nopales Rancheros Mon - Fri Chorizo Papas 8 AM - 11 9AM Ejotes Salchicha 5.9 Espinacas Tocino SALPICON CON HUEVO 12.99 MACHACADO DE HUEVO 12.99 En salsa roja, verde or albanil. A la mexicana con cecina. BREAKFAST BURRITO 8.99 OMELET AL GUSTO (2 INGREDIENTES EXTRA) 13.99 A la Mexicana con queso Mozzarella. Huevos, papas y chorizo Tocino Hongos con frijoles, queso y crema. Jamon Espinacas CHILAQUILES DE MOLE 13.99 CHILAQUILES ROJOS, VERDES O ALBANIL 12.99 Crema, queso fresco y cebolla. Crema, queso fresco y cebolla. Con Huevo o Cecina Con Huevo o Cecina 3 PANCAKES WITH BACON, EGGS & HASH 9.99 3 PANCAKES 4.00 BROWN PATTY CONSUMER ADVISORY .*The Illinois department of public health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, These are not included in the "Breakfast Special" but especially to the elderly, young children under age 4, pregnant women, and other highly Estos platillos no están incluidos en "Especial De Desayuno" susceptible individuals with compromised immune systems.
    [Show full text]
  • Cocina Tradicional Del Noreste, Más Que Olor a Carne Asada: ¡Córrale Que Se Enfría!
    Dirección de Medios de Comunicación Boletín N° 371 9 de octubre de 2018 Cocina tradicional del noreste, más que olor a carne asada: ¡córrale que se enfría! *** La antropóloga del INAH, Yesenia Peña, recopila más de 200 recetas que dan cuenta de la complejidad de esta culinaria, repleta de aromas, sabores y colores *** Su investigación le llevó 10 años y comienza a dar frutos: uno es el libro de Cocina tradicional neolonesa “Donde termina el guiso y empieza a comerse la carne asada, comienza la barbarie”, reza el adagio que impuso como penitencia al norte, un prejuicio en el que la biodiversidad fue conjurada como escasa e inhóspita, y sus formas de subsistencia como extremas. Pero resulta que asar carne también tiene su receta; para muestra, una encontrada en San Nicolás de los Garza, Nuevo León, y referida en el libro Cocina tradicional neolonesa. Donde comienza el olor a carne asada, de la antropóloga física Yesenia Peña Sánchez. Nada más lejos que pensar en una cocina del cazador-recolector y pescador que va directo a la mesa, insípida, sin grandes elaboraciones, ni sorpresas gastronómicas: la cocina neolonesa es compleja, heredera de un entramado histórico que teje diversidad de culturas: de nómadas locales cazadores-recolectores, indígenas (tlaxcaltecas, otomíes, nahuas), mestizos, criollos, europeos españoles y portugueses, de viejos y nuevos cristianos (sefardíes), y demás población migrante que ha sumado colores y sabores a través del tiempo, originando una amplia tradición culinaria que se distingue por regiones. Un estudio biocultural realizado en 10 años (entre 2007 y 2017) por la investigadora del Instituto Nacional de Antropología e Historia (INAH) Yesenia Peña Sánchez, con intensas temporadas de campo en 33 municipios de Nuevo León, 64.7 por ciento del total que conforman el estado, permitió a la estudiosa recuperar 547 recetas, relatos sobre la elaboración de los platillos, las técnicas y tecnologías utilizadas en su preparación.
    [Show full text]
  • TO GO MENU Available! *Prices Vary by Location
    Catering Service TO GO MENU Available! *Prices Vary by Location. Baytown Baytown Custom menus are available upon request. 730 W. Cedar Bayou 7010 N. Highway 146, From Breakfast to Italian and all in between, we Our FavoriteLynchburg and Suite 140 can create any menu from around the world Well281-421-5661 Known 281-573-3222 for your special occasion. BufFriendswoodfet Style League City 704Packages...!! W. Parkwood, (FM 528) 6555 South Shore Blvd. Suite B 281-992-4790 281-334-0300 Do you have a special idea for your party? Texas City Houston Let us customize it for you! 9300 Emmet F. Lowry Exp. 263 Greenspoint Mall 281-421-2826 409-986-7919 281-877-7442 LunasMexicanRestaurants.com Corporate Office / Catering Catering the Houston and 281-421-2826, Fax 281-421-7800, Toll Free 1-866-300-5041 Surrounding Areas Since 1986! APPETIZERS CHILE CON QUESO Served with sliced jalapeòos. ½ pint.........................................$5.50 Pint......................................$8.95 With ground beef or shredded chicken.........................................add..........$1.25 PARTY TRAYS With fajita beef or chicken............................................................add..........$1.50 Serves approximately 10-15 people GUACAMOLE SALAD Fresh avocados mixed with chopped cilantro, tomatoes, and onion. CHANGITOS TRAY (Beef, Chicken or Mix)................................$64.95 ½ pint..........................................$5.95 Pint.....................................$8.95 QUESADILLAS TRAY(Beef, Chicken or Mix)............................$64.95
    [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]
  • Ninfas New Menu New 10.5.16
    LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ANTOJITOS TACOS Build Your Own Tacos. GUACAMOLE MIXTO FRITO 12. Prepared with Housemade Corn Tortillas Jalapeños, Onions, Cilantro, Calamari, Shrimp, Octopus, Tomatoes, and Fresh Lime Battered and Fried, served MUSICOS 14. SMALL 9. with Chiles & Chile Aioli Spicy Chopped Pork LARGE 16. CHILE CON QUESO 10. GRILLED TEXAS REDFISH 18. CRAB CAKE 18. Spicy Cheese and with Chipotle Slaw Jumbo Lump Crabmeat Served Fire-Roasted Pepper Dip with Chipotle Sauce GRILLED SALMON 16. MUSHROOM QUESADILLAS 8. Tamarind-Glazed with QUESO FLAMEADO 12. Fresh Corn Tortillas with Grilled Onions and Mango Cheese Casserole with Mushrooms, Poblano Peppers, Salsa Chorizo and Mexican Cheeses 19. ADD CHICKEN 2. DIABLO SHRIMP CEVICHE 18. Bacon-Wrapped with Jack Gulf Shrimp and Red Snapper NACHOS 9. Cheese with Jalapeños, Tomatoes, with Beans, Cheese, Sour and Avocado Cream, Jalapeños, Pico de TACOS DE PULPO CAZUELITA 18. Gallo, and Guacamole Wood Oven Roasted Octopus CEVICHE TOSTADA 12. Tacos with Coleslaw, Grilled Ceviche on a Crispy Corn ADD CHICKEN FAJITAS 5. Potatoes, and Chipotle Aioli Tostada with Queso Fresco, ADD BEEF FAJITAS 8. Onions, and Cilantro AL PASTOR 14. Wood Oven Roasted Pork and Pineapple MAMA NINFA’S ORIGINAL ADOBO RABBIT TACOS 24. CALDOS Y ENSALADAS TACOS AL CARBON Served with Garbanzo Purée, Fajitas in a Flour Tortilla with fresh Corn Tortillas, and SOUP OF THE DAY MKT Pico de Gallo, Guacamole, and Guajillo Sauce Chile con Queso CALDO XOCHITL (SO-CHEEL) SOUP 9. ONE TACO A LA NINFA Shredded Chicken, Sliced Beef Fajitas 14. NINFA’S MIXTAS Avocado, and Pico de Gallo Chicken Fajitas 12.
    [Show full text]
  • Mexican Cuisine
    AUTHENTIC XICAN CUISIN ME E LYNNWOOD APERITIVOS (APPETIZERS) SIDE ORDERS Super Nachos . $8 .95 Fresh Guacamole . $4 .25 Chips, cheddar cheese, beans, sour cream, guacamole, Ripe avocados blended with spices, tomatoes, onions, onion and tomatoes. (con carne add $1.00) cilantro. Nachos con Queso . $7 .95 Chile Relleno . $4 .75 Crispy tortilla chips covered with cheddar cheese. Selected fresh Mexican peppers stuffed with cheese Quesadilla . $9 .45 and dipped in egg batter and fried, topped with Soft flour tortillas filled w/ cheddar cheese, onion, Spanish sauce. tomatoes, sour cream and guacamole. Tamale . .. $4 .75 (con carne add $1.00) Fresh corn (dough) filled with shredded beef, wrapped Cheese Crispi . .. $8 .75 and steamed in a corn husk and topped with our Crispy flour tortilla topped with melted cheddar special salsa. cheese Chalupa . $7 .75 Mexican Pizza . $10 .75 Crispy flour tortilla folded then filled with your choice Crispy flour tortilla topped with your choice of beans, of meat, lettuce, tomato and cheese. monterey jack and cheddar cheese, tomatoes, onion Deluxe Chalupa . $8 .75 and choice of chicken or beef then garnished with With guacamole and sour cream. guacamole and sour cream. Chimichanga . $9 .45 Camarónes . $14 .75 Flour tortilla rolled up and filled with chicken, beef or Large Prawns, sautéed in butter w/ mushrooms in our shredded beef. Fried and topped with lettuce, tomato, special tomato sauce sour cream and guacamole. Traditional Mexican Taquitos . $9 .45 Side of beans (whole, refried or black beans) . $4 .50 Crispy corn tortillas filled w/ your choice of chicken or Spanish Rice . $4 .50 shredded beef topped w/guacamole, sour cream & mild salsa Sour Cream .
    [Show full text]
  • Margaritas Cocktails Especiales Sangria
    MARGARITAS Masa Margarita 1800 Reposado tequila, Gran Gala orange Mezcal Margarita Monte Alban mezcal, mango purée, liqueur and fresh lime juice 10.00 smoked sea salt and fresh lime juice 10.00 Margarita Tradicional Cabrito Silver 100% Agave tequila, Margarita de Fruta Cabrito Silver 100% Agave tequila, Triple Damiana liqueur, agave nectar and fresh lime juice 10.00 Sec orange liqueur and lime juice, with your choice of mango, Margarita de Diabolita Habanero-infused Cabrito Silver pink guava, blood orange, ginger or strawberry 10.00 tequila, Licor 43, ginger, fresh lime, blood orange, passion fruit Cucumber Margarita Cabrito Silver 100% Agave tequila and pomegranate juice 10.00 infused with cucumber and mint, mixed withTriple Sec orange Prickly Pear Margarita Cabrito Silver 100% Agave tequila, liqueur and fresh lime juice 10.00 organic prickly pear liqueur and fresh lime juice 10.00 The 180 1800 Silver 100% Agave tequila, fresh lime juice, Americana Margarita Cabrito Silver 100% Agave tequila, Tres Agaves agave syrup and a dash of fresh orange juice. Contains only 180 calories 10.00 Triple Sec orange liqueur, fresh lime juice 8.00 COCKTAILS ESPECIALES La Paloma Cazadores reposado tequila, fresh grapefruit Ginger Mojito Fresh mint, sugar, lime, ginger juice, grapefruit Jarritos and salt 10.00 and Bacardi rum 12.00 Thyme Machine Tres Agaves Blanco, Green Chartreuse, Mexican Mule Cabritos Reposado tequila, Caballero orange Thyme simple syrup and lime 12.00 liqueur, ginger beer, fresh lime 10.00 Classic Caipirinha Leblon Cachaca, muddled
    [Show full text]
  • Learning by Doing
    Julseth 1 ¡Buen provecho! Cultural Representations of Food for the Day of the Dead David Julseth Belmont University Tourists who visit Mexico are struck by a different attitude regarding death as conversations openly include this topic, often considered taboo in the United States, and one finds an abundance of literary and artistic representations of death that culminate in the celebration of the dead known popularly as El Día de los Muertos. A striking example of these cultural differences is found in Guanajuato, home of the famous Pantheon of Santa Paula, where some bodies are mummified through a natural process and have been put on display in the city’s Mummy Museum. In fact, the typical souvenir to buy in Guanajuato is a charamusca, or twisted candy, which is often formed into the shapes of the mummies from the cemetery. We are reminded of the words of Octavio Paz from El laberinto de la soledad, “Para el habitante de Nueva York, París o Londres, la muerte es la palabra que jamás se pronuncia porque quema los labios. El mexicano, en cambio, la frecuenta, la burla, la acaricia, duerme con ella, la festeja, es uno de sus juguetes favoritos y su amor más permanente” (52). The celebration in Mexico begins with preparations even before All Saints Day on November 1 and extends through November 2–All Soul’s Day in the Catholic church calendar, also known as the Day of the Dead. It is a time for remembering and honoring the lives of deceased friends and family members, but it is done with elements of humor and fun.
    [Show full text]
  • For a Lighter Snack, Choose 1 Salsa for $2.50 Grilled Green Onions, Olive Oil
    Del Fuego’s fresh squeezed limeade Sauza Blue Silver, house-made triple sec, fresh lime juice, salt rim, pint size on the rocks Fresh squeezed, sweetened juices Add fresh agua fresca or a float - $1 Choose flat or sparkling and Strawberry · Watermelon-Cucumber · Sangria Strawberry · Watermelon-Cucumber · Tamarind · Grapefruit-Ginger Satsumsa · Tamarind · Grapefruit-Ginger · Jamaica Fresh Limonada & Jamaica Sauza Blue Silver, grapefruit juice, fresh limonada, ginger juice, bitters, soda, salt rim, Sweetened rice drink with cinnamon, almonds pint size on the rocks 20 ounce French Press, Mexican Chiapas by French Truck Choice of beer with fresh lime juice, our house habanero-carrot-agave hot sauce with an Ancho chile rim. Add $1 to price of beer Iced coffee by French Truck mixed with cinnamon & horchatta Our hangover cure! Sauza Blue Silver, fresh juiced tomatillos, jalapeno, garlic, onion, lime, epazote & cilantro, ancho chile salt rim. Add beef jus and chicharrones for $1 Unsweetened, refills Sweetened Hibiscus Tea, refills Casadora NV Cava, Pama pomegrate liqueur, Bitterman’s Burlesque, orange twist Fountain Coke, Sprite, Diet Coke, Community Iced Tea, refills 2.5 Mountain Valley Flat or Sparkling 3 Sauza Blue Silver, fresh limonada, hibiscus tea, pint size on the rocks Spinach & house-made chorizo verde, with a layer of melted queso Chihuahua & Asadero, with soft corn tortillas & salsa fresca Choose TWO taco preparations below, with refried pinto beans & rice. Substitute a small Pico Salad or Green Goddess Salad for an additional $2
    [Show full text]
  • Javier Wallbanger Year-Old Fashioned Jalisco Sazerac Oaxaca
    MEXICAN KITCHEN & TEQUILERIA 20141205 Michael Sanchez – Propietario Versión No CLASICOS CERVEZA Mula Margarita 8 TAP camarena reposado, house limonada MULA Choco-Mole Stout (Scriptown, NE) 6 4.5 Fresa Margarita 9 Pacifico (Mazatlan, Mexico) house infused strawberry tequila, fresh Modelo Especial (D.F., Mexico) 4.5 lime, house-infused simple syrup Negra Modelo (D.F., Mexico) 5 Paloma 7.5 Dos XX Amber (Monterrey, Mexico) 4.5 hornitos blanco, house-made grapefruit soda Dos XX Lager (Monterrey, Mexico) 4.5 La Batanga 8 Agave Wheat (Denver, CO) don javier’s famous recipe: olmeca altos reposado, 5.5 lime, Mexican Coke, stirred with a knife Deschutes Fresh Squeezed IPA (Bend, OR) 6 Chelada 4.5 Nebraska Brewing Co. Brunette 5.5 mexican draft beer, fresh-squeezed lime juice, tajin-salt rim Nut Brown Ale (Papillion, NE) 5.5 Borgata Pilsner (Omaha, NE) 5.5 Michelada 5.5 mexican draft beer, house-made sangrita, spices, lime Empyrean Darkside Vanilla Porter (Lincoln, NE) Infusion Radial IPA (Omaha, NE) 5 MULAS BROWN BAGS 24 OZ. The Juan 8 Corona (D.F., Mexico) 6.5 camarena reposado, limonada, ginger beer Dos XX Lager (Monterrey, Mexico) 6.5 Jalapeño Business 8 Modelo Especial (D.F., Mexico) 6.5 house-infused tequila, cucumber, peppers, ginger beer Tecate (Monterrey, Mexico) 6.5 COCTELES CANS 12 OZ. Corona (D.F., Mexico) 4 Javier Wallbanger 9 Corona Light (D.F., Mexico) maestro dobel, fresh squeezed orange juice, galliano 4 Tecate (Monterrey, Mexico) 4 Year-Old Fashioned 13 tres generaciones anejo, demerara, angostura Budweiser (St. Louis, MO) 3.5 Bud Light (St.
    [Show full text]
  • Mexican Cuisine - from the Maya to Mcdonalds
    University of Texas Rio Grande Valley ScholarWorks @ UTRGV History Faculty Publications and Presentations College of Liberal Arts 6-2014 Mexican Cuisine - From the Maya to McDonalds Irving W. Levinson The University of Texas Rio Grande Valley, [email protected] Follow this and additional works at: https://scholarworks.utrgv.edu/hist_fac Part of the Food Science Commons, and the History Commons Recommended Citation Levinson, Irving W., "Mexican Cuisine - From the Maya to McDonalds" (2014). History Faculty Publications and Presentations. 44. https://scholarworks.utrgv.edu/hist_fac/44 This Article is brought to you for free and open access by the College of Liberal Arts at ScholarWorks @ UTRGV. It has been accepted for inclusion in History Faculty Publications and Presentations by an authorized administrator of ScholarWorks @ UTRGV. For more information, please contact [email protected], [email protected]. MEXICAN CUISINE – FROM THE MAYA TO MCDONALD’S Good afternoon – I’m pleased that you’ve offered me another invitation to spend some time with you and today’s topic will be very different that the previous one. Last time, we talked about México’s political and economy history. Now, we shift to the more filling topic of Mexican cuisine. The food a people place on their tables tells us much about their history and their culture. In México, we have two very different traditions of cooking that came together gradually during the past hundred or so years. The traditions were those of the Spaniards on the one hand and of the Indians and mestizos who comprised the majority of Mexicans during the colonial era.
    [Show full text]