Botanas Jardín Fuertes Dulce

Total Page：16

File Type：pdf, Size：1020Kb

Prix Fixe BOTANAS CHIPS, SALSA, GUAC, AND QUESO Yesterday’s tortilla is today’s tortilla chip! Served with our housemade salsa verde and salsa roja, queso, guacamole, and grasshoppers and peanuts for snacking GAZPACHO CHAMOY Fresh cut mango, golden watermelon, pineapple and pitaya, tamarind chamoy JARDÍN SUMMER TOMATO & SQUASH SALAD Moonvalley Farms heirloom tomatoes, salt-cured summer squash, requeson, cilantro, epazote, borage blossoms, lime dressing FUERTES Your selection of two braises Served with garlic rice, Rancho Gordo black beans, and tortillas *Add a third braise for +10 per person* SHORTRIB BIRRIA Guadalajara-style slow-braised shortrib, guajillo, Mexican chocolate, pickled onions, dragonfruit CARNITAS CHIHUAHUA Oven-braised Norteño-style pork braised in citrus with all of the garlic! CHICKEN TINGA ROJA Puebla-inspired stew of pulled chicken, summer tomatoes, chipotle, caramelized onions and yukon gold potatoes GRILLED CACTUS Arizona baby cactus, charred tomato salsa, toasted cashews DULCE TRES LECHES CAKE Mexican vanilla sponge cake, abuelita’s tres leches, macerated seasonal fruit, mint DRINKS A-LA-CARTE All drinks ordered a-la-carte will be rung up on a seperate bill at the end of your meal *** WINE COCKTAILS WHITE Mezcal Negroni Casa Magoni, Chardonnay/Vermentino, Baja Banhez Mezcal, Capitoline Rose Vermouth, Campari 13 California, Valle de Guadalupe, MX, 2017 Muchas Margarita Fresh cut grass, lemon curd, peaches, rice pudding 30 Altos Blanco Tequila, lime, lemon, salt tincture 10 *Pitcher 40 ROSÉ Spicy Margarita Aldo Cesar Palafox, Mission, Baja California, Altos Blanco Tequila, lime, lemon, salt tincture, serrano 10 Valle de Guadalupe, MX, 2017 *Pitcher 40 Like biting into under-ripe guava on the stone beaches of Hibiscutie Paloma Rhode Island 35 Altos Blanco tequila, lime, hibiscus 10 *Pitcher 38 RED Casa Magoni, Malbec/Merlot, Baja California, Jimmy Comet Special Muchas Margarita + shot mezcal Valle de Guadalupe, MX 14 Stewed dark cherries and cloves, blackberry jam, bruised violets 30 BEER BUBBLES Corona (24oz) 10 Cima del Pomer Fondante, Glera, Asolo Prosecco, NV Fresh cut grass, seashells, brioche Tecate (12oz) 5 with an oats and honey finish 42 Modelo (12oz) 5 Casa de Piedra Espuma de Piedra Blanc de Blanc, Chardonnay/Sauvignon Blanc, Baja California, Bells Two Hearted Ale (16oz) 8 Valle de Guadalupe, MX Green sour patch kids, grapefruit peels, lemon zest Colima Lager (12oz) 6 with a dry, mineral-driven finish 58 SOFT DRINKS Agua Fresca Of The Day 5 Topo Chico (12oz) 3 Apple Sidral (12oz) 3 Sangria Senorial (12oz) 5 Jaritos (12oz) 3 Vegandes Cold Brew Bolivian Coffee (12oz) 5.

Copy Link

Recommended publications

Gastronomic Heritage, Gender, and the Tourist Imaginary in Mexico
Revista del CESLA ISSN: 1641-4713 ISSN: 2081-1160 [email protected] Uniwersytet Warszawski Polonia La Alquimista de los Sabores: Gastronomic heritage, gender, and the tourist imaginary in Mexico Hryciuk, Renata E. La Alquimista de los Sabores: Gastronomic heritage, gender, and the tourist imaginary in Mexico Revista del CESLA, no. 24, 2019 Uniwersytet Warszawski, Polonia Available in: https://www.redalyc.org/articulo.oa?id=243360777012 DOI: https://doi.org/10.36551/2081-1160.2019.24.75-100 PDF generated from XML JATS4R by Redalyc Project academic non-profit, developed under the open access initiative Debate La Alquimista de los Sabores: Gastronomic heritage, gender, and the tourist imaginary in Mexico La Alquimista de los Sabores: Patrimonio gastronómico, género e imaginario turístico en México Renata E. Hryciuk [email protected] University of Warsaw, Polonia hp://orcid.org/0000-0002-6740-0514 Abstract: rough multi-sited fieldwork carried out in 2011 and 2014-17 in central Oaxaca and an analysis of secondary sources, this paper scrutinizes the rise of a culinary celebrity, Zapotec cook Abigail Mendoza Ruíz of Teotitlán del Valle, Oaxaca, in the broader context of a Mexican cultural politics of food as heritage. Focusing on food- Revista del CESLA, no. 24, 2019 related biography this essay reveals vernacular dynamics of heritagization of native Uniwersytet Warszawski, Polonia foodways and the role renowned female cooks (cocineras) have played in this process. I scrutinize negotiations and contestations as well as open conflicts related to the Received: 04 February 2019 representation of heritage, the politics and rights between different actors engaged over Accepted: 14 July 2019 the years in (re)constructing a social imagery of ethnic female cooking for the benefits DOI: https:// of the tourism industry, and, more broadly, state attempts at re-branding Mexico as a doi.org/10.36551/2081-1160.2019.24.75-100safe gastronomic destination.
[Show full text]
Esplendor Y Grandeza De La Cocina Mexicana Sebastián Verti DIANA
Esplendor y grandeza de la cocina mexicana Sebastián Verti DIANA 2 002118 002118 Esplendor y grandeza de la cocina mexicana Sebastián Verti EDITORIAL DIANA MEXICO 1962 1862 PRIMERA EDICIÓN, NOVIEMBRE DE 1994 Diseño de portada: Cristina Campos Diseño gráfico de interiores: Il doblE ElE SERVICIOS EDITORIALES Diseño y producción fotográfica: Sebastián Verti Fotografías de interior: Javier Cabrera, Juan Daniel Torres Polo, Enrique Salazar Hijary Haro, Andrés Zavala y Eduardo Garcia Rangel. ISBN 968-13-2630-X DERECHOS RESERVADOS © — Copyright © 1994 por Editorial Diana S.A. de C.V. — Roberto Gayol 1219, México D.F., C.P. 03100 IMPRESO EN MÉXICO — PRINTED IN MEXICO Prohibida la reproducción total o parcial sin autorización por escrito de la casa Editora. CONTENIDO LA TRADICIÓN GASTRONÓMICA DE MÉXICO 5 Los TAMALES: REYES DE LA ANTOJERIA 18 LA COMIDA PREHISPÁNICA 35 LA MESA IMPERIAL DE MOCTEZUMA 39 ¡VIVA EL MOLE' 43 Los CHILES EN NOGADA 46 LA ENSALADA CÉSAR 52 TAMAULIPAS Y SU CARNE ASADA 53 LA TRADICIÓN DE LOS DULCES EN MÉXICO 56 ORIGEN DE LOS NOMBRES DE LOS ESTADOS DE LA REPÚBLICA 61 3 Acerca del autor Licenciado Sebastián Verti Desde las primeras etapas de su vida, el licenciado Sebastián Verti —ex alumno de la Universidad Mili- tar Latinoamericana— se orientó hacia el área de la comunicación social y, dentro de ésta, a la transmi- sión de los valores folklóricos de México. Lo anterior explica que el autor de la presente obra realizara sus primeras incursiones en el campo de las publicacio- nes artísticas y culturales paralelamente a sus cursos universitarios de Derecho y Ciencias de la Comuni- cación.
[Show full text]
Where Nomads Go Need to Know to Need
Art & Cities Nature 1 Welcome Culture & Towns & Wildlife Adventure Need to Know worldnomads.com Where Nomads Go Nomads Where your way from coast to coast. the curl at Puerto Escondido, and eat the curl at Puerto Escondido, an ancient pyramid at Muyil, shoot Dive with manatees in Xcalak, climb MEXICO 2 worldnomads.com World Nomads’ purpose is to challenge Contents travelers to harness their curiosity, be Adam Wiseman WELCOME WELCOME 3 brave enough to find their own journey, and to gain a richer understanding of Essential Mexico 4 Spanning almost 760,000mi² (2 million km²), with landscapes themselves, others, and the world. that range from snow-capped volcanos to dense rainforest, ART & CULTURE 6 and a cultural mix that’s equally diverse, Mexico can’t be How to Eat Mexico 8 contained in a handful of pages, so we’re not going to try. The Princess of the Pyramid 14 Think of this guide as a sampler plate, or a series of windows into Mexico – a selection of first-hand accounts from nomads Welcome The Muxes of Juchitán de Zaragoza 16 who’ve danced at the festivals, climbed the pyramids, chased Beyond Chichén Itzá 20 the waves, and connected with the locals. Meeting the World’s Authority Join our travelers as they kayak with sea turtles and manta on Mexican Folk Art 24 rays in Baja, meet the third-gender muxes of Juchitán, CITIES & TOWNS 26 unravel ancient Maya mysteries in the Yucatán, and take a Culture Mexico City: A Capital With Charisma 28 crash course in mole-making in Oaxaca.
[Show full text]
Menu Cheleros
cervezas Micheleros especiales tequila CHUPITOS Campo Azul Blanco 700 ML XX Lager Bohemia clásica Carta blanca Michelada de camarón cocido 1 Litro $99 Trago $25 Botella $499 335 ML $30 335 ML $45 1 Litro $80 XX Ambar Bohemia obscura Heineken $30 Michelada de camarón seco Hacienda Ana Paula 700 ML 335 ML $30 335 ML $45 1 Litro $95 1 Litro $99 Trago $25 Botella $499 Indio Amstel ultra Miller high life Michelada de cueritos Hacienda Ana Paula Plata 700 ML 1 Litro $99 Trago 25 Botella 499 335 ML $30 335 ML $45 1 Litro $95 $ $ Sol cero Heineken Corona extra Michelada de cecina Hacienda Ana Paula Rp 700 ML 1 Litro $99 Trago $45 Botella $899 335 ML $30 335 ML $45 335ML $30 Tecate light Miller high life Corona light Hacienda Ana Paula Añejo 700 ML ron Trago $50 Botella $1, 000 335 ML $30 335 ML $45 335ML $30 Carta blanca Strongbow Blanco Madero 750 ML Hacienda Ana Paula Rosa 700 ML Pacífico Trago 25 335 ML $45 335 ML $45 $ Botella $490 Trago $55 Botella $1,399 Negra Mod. Modelo esp. 335ML $30 Bacardi Carta Blanca 335 ml $45 335 ml $45 Victortia 750 ML 355 ml $30 Herradura Antiguo Plata 700 ML MAMADITA ARRIMóN FROTADITa culito Ron Tequila Vodka Ron coco Trago $25 Botella $499 Jugo de limón Arándano cervezas artesanales Yerbabuena Pimienta Herradura Antiguo Reposado 700 ML Azúcar Sangria Jugo de tomate Crema de coco Trago $25 Botella $490 Trago $25 Botella $499 Minerva Colonial Colimita Cayaco Limón Mango Salsas Fresa 335 ML $69 335 ML $69 Captain Morgan 750 ML Gran Centenario Plata 700 ML Minerva Pale Ale Colimita Páramo Trago $25 Botella $490
[Show full text]
La Molienda En Mesoamérica, Formas, Funciones, Usos Y Manufactura De Los Instrumentos
La molienda en Mesoamérica, formas, funciones, usos y manufactura de los instrumentos Un estudio etnoarqueológico en México José Ruperto Rodríguez-Yc ADVERTIMENT. La consulta d’aquesta tesi queda condicionada a l’acceptació de les següents condicions d'ús: La difusió d’aquesta tesi per mitjà del servei TDX (www.tdx.cat) i a través del Dipòsit Digital de la UB (diposit.ub.edu) ha estat autoritzada pels titulars dels drets de propietat intel·lectual únicament per a usos privats emmarcats en activitats d’investigació i docència. No s’autoritza la seva reproducció amb finalitats de lucre ni la seva difusió i posada a disposició des d’un lloc aliè al servei TDX ni al Dipòsit Digital de la UB. No s’autoritza la presentació del seu contingut en una finestra o marc aliè a TDX o al Dipòsit Digital de la UB (framing). Aquesta reserva de drets afecta tant al resum de presentació de la tesi com als seus continguts. En la utilització o cita de parts de la tesi és obligat indicar el nom de la persona autora. ADVERTENCIA. La consulta de esta tesis queda condicionada a la aceptación de las siguientes condiciones de uso: La difusión de esta tesis por medio del servicio TDR (www.tdx.cat) y a través del Repositorio Digital de la UB (diposit.ub.edu) ha sido autorizada por los titulares de los derechos de propiedad intelectual únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con finalidades de lucro ni su difusión y puesta a disposición desde un sitio ajeno al servicio TDR o al Repositorio Digital de la UB.
[Show full text]
Sin Título-1
LICOR 2 oz Copa Ron Copa Litro Botella Cokteleria Peceras 3oz Licor 2 oz 4 oz 750ml. Chinchon Seco $75 Apleton State $80 $140 $750 Sangria c/alcohol Ch. $90 Chinchon Dulce $75 *Beso Prohibido $120 Apleton Oro $70 $110 $650 Lt. $150 Sambuca $90 (Licor de Fresa, fresas, vodka,) Bacardi Añejo $80 $140 $750 Jarra de Clericot 1.5ml. $190 Amaretto $90 *sky blue $120 Bacardi Blanco $70 $110 $650 Bailey’s $90 Bull Ch $90 (Malibu, vodka, fresas, Bacardi Solera $80 $140 $750 Licor 43 $90 Lt. $150 de curacao, limon) Malíbu $80 $140 $750 Jagermeister $75 Mojito Ch. $95 *Cherry coke $120 Captain Morgan $70 $110 $650 ABC $120 (mango, fresa) Lt. $150 (whisky, Chery coke Matusalen Platino $70 $110 $650 Piedra $85 Piña Colada Ch. $90 licor de fresa) Matusalen Clasico $80 $140 $750 Alfonso XIII $75 Lt. $150 Carajillo $95 Habana Club $80 $140 $750 Margarita Ch. $90 H. Club 7 $100 $180 $950 (blue berry , mango fresa) Lt. $150 Sin Alcohol Brandy Margarichela Ch. $110 Refrescos 355 ml. $30 Torres 10 700ml. $80 $140 $790 (T amarindo, Mandarina) Lt. $180 Tehuacán ó Sangría Ch. $35 Torres Spiced 700ml.$80 $140 $790 Preparada Lt. $50 Azteca de Oro 700ml. $70 $110 $650 Pifufo de Bacardi Lt. $150 Smothie $40 Whisky ó Vodka (fresa, mango, limon) William Lawson $70 $110 $650 Frape (chocolate, mango) $40 Black & White $75 $130 $700 Malteada $45 Jim Beam $80 $140 $750 (fresa, chocolate, vainilla) Chivas Regal $120 $200 $1400 Jw Etiqueta Roja $80 $140 $790 Jw Etiqueta Negra $120 $210 $1300 Jw Doble Negra $140 $250 $1700 JB $80 $140 $790 Buchanan´s $120 $210 $1500 Jack Daniel´S $90 $150 $850 Cogñac Snacks $150 $280 $1900 Martel vsop Palomitas de Maíz $35 Courvoisier $120 $210 $1400 Cerveza 355 ml.
[Show full text]
The Maize Tamale in Classic Maya Diet, Epigraphy, and Art 153
CHAPTER 5 TheMaizeTamaleinClassicMaya Diet,Epigraphy,andArt In the past decade of Classic Maya research, the study of iconography and epigraphy has not played a major role in the formulation of archaeological research designs. Site excavation and settlement reconnaissance strategies tend to focus on gathering information relevant to topics such as relative and absolute chronology, settlement patterns, technology, subsistence, and exchange. Most recent epigraphic and iconographic work has focused upon less-material aspects of culture, including calendrics, the compilation of king lists, war events, and the delineation of particular ceremonies and gods. The differences are an expected consequence of increased specialization, but they should by no means be considered as constituting a hard and fast dichotomy. Some of the most exciting and important work results from exchange between the two general disciplines; the calendar correlation problem is an obvious example. To cite this chapter: Yet another is Dennis Puleston’s (1977) work on the iconography of raised field agriculture. [1989]2018 In Studies in Ancient Mesoamerican Art and Architecture: Selected Works According to Puleston, the abundant representation of water lilies, fish, aquatic birds, and by Karl Andreas Taube, pp. 150–167. Precolumbia Mesoweb Press, San Francisco. caimans in Classic Maya art graphically depicts a distinct environmental niche—the artifi- Electronic version available: www.mesoweb.com/publications/Works cially created raised fields. A considerable body of data now exists on Maya raised fields, but little subsequent work has been published on the iconography of raised fields or even Classic Maya agriculture. In part, this may relate to Puleston’s failure to define the entire agricultural complex.
[Show full text]
0 El Mercado Tradicional De San Cristóbal De Las Casas
EL MERCADO TRADICIONAL DE SAN CRISTÓBAL DE LAS CASAS: PATRIMONIO BIOCULTURAL DE CHIAPAS. UNA EXPERIENCIA ETNOBIOLÓGICA RAMÓN MARIACA MÉNDEZ JOSÉ ALFONSO LÓPEZ GÓMEZ 2017 Mariaca y López Gómez 0 EL MERCADO TRADICIONAL DE SAN CRISTÓBAL DE LAS CASAS: PATRIMONIO BIOCULTURAL DE CHIAPAS. UNA EXPERIENCIA ETNOBIOLÓGICA RAMÓN MARIACA MÉNDEZ JOSÉ ALFONSO LÓPEZ GÓMEZ EL COLEGIO DE LA FRONTERA SUR Mariaca y López Gómez 1 El Mercado Tradicional de San Cristóbal de Las Casas: Patrimonio Biocultural de Chiapas. Una Experiencia Etnobiológica. Ramón Mariaca Méndez, José Alfonso López Gómez. Con la colaboración especial de: Alba González Jácome y Miguel Muñoz Luna. San Cristóbal de Las Casas, Chiapas. El Colegio de la Frontera Sur Primera Edición, 2017 DR © El Colegio de la Frontera Sur www.ecosur.mx El Colegio de la Frontera Sur Carretera Panamericana y Periférico Sur s/n Barrio de María Auxiliadora C. P. 29290, San Cristóbal de Las Casas, Chiapas, México. Libro arbitrado científicamente por el Dr. Leonardo Ernesto Ulises Contreras Cortés y el Lic. Ary Uriel López López. Fotografías: Ramón Mariaca Méndez. Esta publicación fue financiada por la RED TEMÁTICA SOBRE EL PATRIMONIO BIOCULTURAL DEL CONSEJO NACIONAL DE CIENCIA Y TECNOLOGÍA. ISBN: Impreso y hecho en México / Printed and made in Mexico Queda prohibida la reproducción total o parcial de esta obra por cualquier otro medio, sin previa autorización de los autores. Ramón Mariaca Méndez [email protected] José Alfonso López Gómez [email protected] Mariaca y López Gómez 2 ÍNDICE Introducción 8 I. Generalidades 15 1. El mercado 16 2. El estudio de los mercados mexicanos 28 3. San Cristóbal de Las Casas y los Altos de Chiapas, el 56 entorno regional del mercado 4.
[Show full text]
Botanas Jardín Fuertes Dulce Drinks A-La-Carte *** Wine
Prix Fixe BOTANAS CHIPS WITH SALSA, GUAC, AND QUESO Yesterday’s tortilla is today’s tortilla chip! Served with our housemade salsa verde and salsa roja, queso, guacamole, grasshoppers and peanuts for snacking CARROTS, JICAMA & CUKES (ALL BUSTED UP) Cold cucumbers, farm carrots, jicama, lime, tajin, sea salt JARDÍN SUMMER TOMATO & SQUASH SALAD Heirloom tomatoes, salt-cured summer squash, requeson, serrano, lime dressing FUERTES Your selection of two braises per table, or Chamoy BBQ ribs. Served with rice, beans, and tortillas *Add a third braise for +10 per person* STEAK FAJITAS (10oz) A borderless Norteño classic. Grilled steak, baby greens, grilled Anaheim peppers and onions, guacamole, honey-chipotle butter, pico de gallo, tortillas BAJA-STYLE COD Panko-crusted cod, crunchy cabbage, mustard-tartarsauce, pico de gallo SHORTRIB BIRRIA Guadalajara-style slow-braised shortrib, guajillo, Mexican chocolate, pickled onions, dragonfruit CARNITAS CHIHUAHUA Slow cooked pork Norteño style with a lot of garlic! Citrus braised pork in its own fat, garlic broth, pico de gallo verde CHICKEN TINGA ROJA Puebla-inspired stew of tomatoes, chiles, poached and pulled chicken, yukon gold potatoes GRILLED CACTUS Baby cactus, salsa roja, pickled red onion and avocado *** CHAMOY BBQ RIBS slow roasted baby back pork ribs, apricot-tamarind chamoy glaze, cilantro, pickled onions. DULCE *add an additonal slice of Tres Leches Cake or Natilla* +9 OAXACAN CHOCOLATE NATILLA Oaxacan chocolate custard, tropical fruit gel, chocolate crunchies! DRINKS A-LA-CARTE All drinks
[Show full text]
Mexico – One Plate at a Time with Rick Bayless
Mexico – One Plate at a Time with Rick Bayless Episode Descriptions Season One (26x30) #101: The Whole Enchilada The word “enchilada” simply means “in chile” and in Mexico, the most beloved version is actually a street snack: a corn tortilla dipped in chile sauce that’s a far cry from the limp, stuffed tortillas swimming in a sea of red sauce and molten cheese that we’re familiar with in the U.S. Rick shows us how to make classic “Street Style” Red Chile Enchiladas at home, and how to transform them into a simple, satisfying brunch presentation, Red Chile Enchiladas with Spicy Potatoes and Fried Eggs. At Sanborn’s in Mexico City, the colorfully tiled restaurant where the famous dish, Enchiladas Suizas, was invented, Rick explains that “Suiza” means Swiss, a tribute to the dish’s use of cream and cheese. This inspires a visit to a Mexican creamery stall, a lesson in making homemade “crema,” the Mexican version of crème fraîche, and a third dish, Rick’s own Creamy Enchiladas with Chicken, Tomatoes and Green Chile. #102: Let’s Talk Tacos Gleefully dispelling the notion that tacos are crispy shells jammed with ground beef and shredded lettuce, Rick takes us on a journey in search of the real thing. First stop: a taco restaurant in Mexico City where tacos a la plancha–soft tortillas with fillings hot off the iron griddle–are sold. Great tacos need great salsa, and Rick shows us how to make Salsa Verde from both raw and roasted tomatillos in a deadpan side-by-side “dueling salsas” showdown.
[Show full text]
Catálogo De Recursos Gastronómicos De México
CONSEJO NACIONAL PARA LA CULTURA Y LAS ARTES Consuelo Saizar Presidenta Sergio Rodríguez Abitia Coordinador Nacional de Patrimonio Cultural y Turismo CUADERNOS DE PATRIMONIO CULTURAL Y TURISMO Coordinadora Jimena Mateos Editor Bruno Aceves Diseñador gráfico Israel De Anda González Acopio de información Maria Cristina tejeda Apoyo técnico Maria del Carmen Islas Diana Jiménez Denni Raya Andrea Vázquez Fotografía de portada Gorditas Guanajuatenses Jimena Mateos Patrimonio Cultural y Turismo. Cuadernos 17 Catálogo de recursos gastronómicos de México D.R.© Consejo Nacional para la Cultura y las Artes Coordinación Nacional de Patrimonio Cultural y Turismo Av. Paseo de la Reforma 175, piso E-4, Col. Cuauhtémoc, Delegación Cuauhtémoc, México, DF. C.P. 06500 Tels. 4155-07-04 Fax: 4155-07-18 www.conaculta.gob.mx/turismocultural [email protected] “Esta publicación es de carácter público, no es patrocinada ni promovida por partido político alguno y sus recursos provienen de los impuestos que pagan los contribuyentes. Está prohibido el uso de esta publicación con fines políticos, electorales, de lucro y otros distintos a los establecidos. Quien haga uso indebido de los recursos de este programa deberá ser denunciado y sancionado de acuerdo con la ley aplicable y ante la autoridad competente.” ISSN: 1665-4617 Impreso y hecho en México Índice 11 Ruta la cultura del vino y el acuario del mundo 12 Baja California 17 Baja California Sur 21 Ruta encuentro fascinante entre la historia y la modernidad 22 Sonora 29 Durango 31 Coahuila 37 Nuevo León
[Show full text]
Quesadillas Soups & Salads
Quesadillas - add a side of avocado salsa or cilantro creama for $1.25 - CHEESE blend of mexican oaxaca and a white cheddar $8.50 VEGGIE grilled bell peppers, onions, mushrooms; topped with avocado $10.75 CARNITAS pork loin simmered for hours in our authentic recipe $10.25 CHICKEN ADOBADO marinated, seasoned and grilled $10.00 CARNE ASADA thinly sliced, seasoned and flame grilled $10.75 SHORT RIB seared, then oven roasted $1 1.25 SHRIMP seasoned and blackened $1 1.25 BLT crispy bacon, salsa fresca, shredded lettuce, home-made chipotle aioli $10.25 FAJITA chicken adobado or carne asada with sautéed onions and peppers $12.75 Soups & Salads - Caesar, Cilantro Vinaigrette, Honey Jalapeño Vinaigrette, Bleu Cheese, Ranch, fat free Italian - CHICKEN- home-made mexican chicken tortilla soup topped with cup $6.75 TORTILLA avocado and tortilla strips, cilantro and queso fresco bowl $8.75 VEGETARIAN- home-made mexican vegetarian tortilla soup topped with cup $6.25 TORTILLA avocado and tortilla strips, cilantro and queso fresco bowl $8.25 HOUSE mixed greens, grilled corn, cucumbers, tomatoes, jicama, red onion; topped with oaxaca/cheddar blend and tortilla strips $6.50 SOUP & SALAD choice of our homemade soups with a side house or caesar salad $13.25 TACO SALAD a traditional tortilla bowl filled with black beans, mixed greens, cucumbers, grilled corn, tomatoes, jicama, red onion; topped with oaxaca/cheddar blend, guacamole and sour cream… choose from: VEGETARIAN… w/ grilled bell peppers, mushrooms; topped with avocado $13.25 ROASTED CARNITAS, CARNE
[Show full text]