A B C D E Enchiladas Verdes De Pollo Barbacoa De Carne Chiles Rellenos

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A B C D E Enchiladas Verdes De Pollo Barbacoa De Carne Chiles Rellenos

MENU DE ALIMENTOS FUNDACION ESPERANZA DE MEXICO A.C. 2017 COMIDAS/CENAS A PREPARAR POR FEM a b c d e Enchiladas verdes de pollo barbacoa de carne Chiles rellenos de queso flautas/tacos dorados Fajitas de pollo ensalada verde (lechuga, arroz blanco frijoles puercos sopa de tortilla sopa de verdura zanahoria, pepino, tomate, Un birote con Frijoles y salsa frijoles ensalada de cosito mexicana arroz sopa de pasta con crema sopa de papa frijoles Frijoles agua de limon Agua de limon Agua Jamaica agua naranja Agua de pepino con menta flan dulce de leche dulce de camote arroz con leche gelatina f g h i j birria de carne con chile Pollo a limon, Tinga pollo adobado mole de pollo rojo ensalada verde (lechuga, sopa seca de pasta c crema zanahoria, pepino, tomate, arroz arroz rojo frijoles ensalada de papa spaguetti a la mexicana frijoles charros frijoles arroz rojo frijoles frijoles ensalada de papa ensalda de papa gelatina de leche agua Agua de limon agua de jamaica Agua de limon Agua de limon arroz c leche platanos con crema arroz con leche postre pastel zanahoria DESAYUNOS A PREPARAR POR FEM a ( ) b ( ) c ( ) d ( ) e ( ) chilaquile rojos. Con huevos con jamon, frijoles hot cakes, rebanadas de Huevo con salsa, frijoles y chilaquiles verdes, con frijoles y papas y papa jamon papa frijoles y papas f ( ) g ( ) h ( ) i ( ) j ( ) Omelette con salsa, con Huevos con chorizo,papas, Huevos con tocino, papas Nopales con huevo, con frijoles y papa frijoles frijoles frijoles y papa POSTRES a ( ) b ( ) c ( ) d ( ) e ( ) flan gelatina arroz con leche pastel zanahoria platanos con crema AGUA DE SABOR a ( ) b ( ) c ( ) d ( ) e ( ) arroz jamaica limon naranja pepino.

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Mexico City – Tlaxcala – Puebla Itinerary
Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries.
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