Spanish Food Chart Sept 2011
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TEAM-Mexico's
TEAM-Mexico’s Guided Discovery Orientation Program An Introduction to TEAM-Mexico’s Guided Discovery Program “After three weeks of residing in the republic of Mexico, Mr. Winthrop was not only convinced that he knew the country perfectly, but also that he had seen everything- that he had penetrated the character and the customs of its people and had explored it thoroughly.” Translated from Canasta de Cuentas Mexicanos by B. Traven Cultural Orientation: FAIL! Unlike this clueless tourist, we hope that you will start the journey of understanding and enjoying Mexico and her culture. It will take a lifetime! That’s why we called our program Peregrinando which means, “ taking a journey, a pilgrimage.” This program is part of a two year orientation for new workers . On the next page, you will see a timeline. It includes formal language study, journaling and a coaching program. We hope that you will develop skills of observation and sympathetic questioning that will serve you throughout your career. Please journal your observations and discuss your experience with your coach each week. Both of you can keep a checklist to record your progress. The activities can be done in any order. Some of the activities will be easy to do, others may require a translator for you to complete. If you would like to substitute another activity or reading for one we have chosen, please talk with your coach first. Our thanks to Beth Wyse, Curriculum Designer for Lifelearner Network, who guided us as we attempted “the discovery method.” We used many of Dr. Herbert Purnell’s general topics as an outline for our program (2004, A Language and Culture Learning Program for Independent Learners, preliminary rev. -
Menú Para Llevar
Chespiritas Chile Chavocho ................................. $ 79.ºº Quesadillas de Esquites ................ $ 64.ºº Cuaresmeños capeados rellenos De masa de maíz frita elaboradas con chilito de queso asadero, servidos con aderezo en polvo, rellenas de esquites y mezcla de quesos de mayonesa con limón y chía (3 pzas). (3 pzas). Quesito Santo .................................... $ 149.ºº Chochoyotes de Chicharrón ........ $ 39.ºº ¿Quieres quesito fundido con una costra Bolitas de maíz mezcladas con chicharrón ligeramente crujiente preparado con hoja santa prensado sobre una cama de lechuga bañadas y chorizo, servido con tortillas de harina con crema y queso panela (8 bocadillos). no hechas en casa? ¡Pues compra! (250 g). Sopas Salpicón de Sierra Ahumanda ..... $ 129.ºº ¡Vaya a salpicar a su abuela! Tostada de salpicón Flaquillo Don Ramón ....................... $ 60.ºº de sierra ahumada con guacamole, cilantro Fideo seco con chipotle, hongos (champiñón, y granos de elote (3 pzas). cremini y setas), hoja santa, crema, queso panela y aguacate (160 g). Aguachile de Cecina ....................... $ 138.ºº Con guacamole, chile serrano, Sopa de Clor de Falabaza .............. $ 55.ºº cebolla morada y pepino encurtido (174 g). Con chochoyotes de maíz azul y queso de cabra (240 ml). Tártara de Palmito ........................... $ 129.ºº Con cuadritos de mango en temporada de piña o Sopa de Tortilla ................................. $ 55.ºº de piña en temporada de mango, aceituna negra, Con caldillo de jitomate y chile pasilla, servida cebolla morada, pepino, perejil, pimiento morrón con juliana de tortilla frita, chicharrón de cerdo, y vinagreta de mostaza. Acompañado cubos de aguacate, crema, queso panela y aros de pan cristal (250 g). de chile pasilla frito (240 ml). -
Sodas Y Refrescos Cerveza Cócteles Especiales Vino
CHOOSE ONE OF EACH: APERITIVOS PLATOS FUERTES APERITIVOS PLATOS FUERTES DESSERT TORITOS CHICKEN MOLE bacon wrapped cheese braised thigh / cilantro stuffed peppers grilled breast house mole crema / cilantro hominy rice pickled onions AGUACHILE GRILLED ARGENTINE BEEF STRIPLOIN Mexican shrimp ceviche poblano peppers lime / cucumber red onion / chimichurri red onion / cilantro tortillas / black beans QUESO FUNDIDO CHILE RELLENO white cheddar / menonita poblano stuffed with cheese / asadero hominy rice + cheese green chile / red chile calabacitas / queso fresco served with chip chipotle cream sauce / cilantro DESSERT SALTED CARAMEL CHEESECAKE BREAD PUDDING cajeta caramel mexican chocolate / cajeta caramel whipped cream / pecans chocolate chip ice cream 013021 CÓCTELES ESPECIALES EL VIEJITO 12 OG MARGARITA 10 SANGRIA TINTA 10 CHICA MALA 10 tosco reposado tequila / mesquite corazon blanco tequila / simple / lime sycamore lane cabernet / brandy hanger one citrus vodka / guava honey / orange bitters / mole bitters strawberry / lemon / bubbles lime / sparkling rosé COUPE DEVILLE 12 tosco reposado tequila / grand marnier SANGRIA BLANCA 10 THE SLOPE 12 agave nectar / lime sycamore lane pinot grigio / brandy serrano infused yuu baal mezcal peach / lemon / bubbles grapefruit bitters PINCHE PALOMA 11 aperol / orgeat / lime corazon blanco tequila pamplemousse / peychaud's aperitivo q grapefruit TELENOVELA 11 st. george green chile vodka MICHELADA 7 soda / lime green or red pineapple / ginger / lime spiked with tito's vodka EL SANTO 11 served with tecate -
Menú De Cena
Menú de Cena Mientras se Calienta el Comal ELOTE TRADICIONAL QUESO FUNDIDO Elote tierno cocido con crema, Cazuela rellena de champiñones y cho- queso y chile piquín rizo, gratinado con queso Oaxaca servido con tortillas de maíz y harina GUACAMOLE LAS PALOMAS Aguacate maduro triturado, sazonado TOSTADITA DE con limón, sal y pimienta con queso cotija, CERDO ADOBADO acompañado con totopos, salsa mexicana Tostada con queso gratinado y chicharrón de cerdo y carne de cerdo adobada, salsa de agua- cate y cebolla desflemada De la Huerta ENSALADA VERDE CON ENSALADA JAZMÍN ADEREZO DE CILANTRO Arúgula, sandía, plátano macho frito, Lechuga bola, pepino, elotitos baby, espárragos, nopal, suprema de toronja y cebolla morada y tomate, con aderezo de naranja con vinagreta de naranja la casa al cilantro y queso cotija rallado ENSALADA DE ARÚGULA ENSALADA DE BETABEL Y ESPINACA CON NARANJA, Láminas de betabel horneado, servido con JÍCAMA Y AGUACATE queso de cabra, lechugas baby y nueces, Aderezada con limón, sal, aderezada con vinagreta de limón real pimienta y aceite de olivo Todos los platillos en los Resorts Pueblo Bonito son libres de grasa Trans. Los precios están en moneda nacional. IVA incluido, servicio no incluido. Menú de Cena De la Olla de Mamá TRADICIONAL SOPA DÚO DE CREMAS DE TORTILLA Crema de frijol negro al epazote Con guarnición de juliana de tortilla frita, y crema de elote perfumada aguacate, queso panela, crema agria, con albahaca y buñuelo de ajo chicharrón de cerdo y aros fritos de chile guajillo CREMA DE CHILE POBLANO Crema de chile -
Weekly Specials
TORTAS (Mexican Sandwiches) WEEKLY SPECIALS Locally baked then toasted telera bread layered with black bean purée, caramelized onions, lettuce, tomato, avocado, and cilantro jalapeño SUNDAY spread. Your choice of filling below. Served with Mexican corn. FROZEN SCREWDRIVER | 6.00 Fresh orange juice mixed with vodka and then frozen Chicken Yucatán | 9.49 Pollo Verde | 9.69 Grilled Fish | 9.99 Carnitas | 9.49 Beef Barbacoa | 9.69 Portabella Mushroom | 9.99 MONDAY Pastor | 9.49 Carne Asada | 10.49 Sautéed Shrimp | 10.99 BAJA FISH TACO | 3.00 GRILLED FISH TACO | 3.00 TUESDAY BEVERAGES CARNITAS TACO | 3.00 PASTOR TACO | 3.00 MARGARITAS & COCKTAILS FRESH MINT LEMONADE | 2.29 WEDNESDAY ZIA RITA | 6.00 FOUNTAIN SODA (coke, diet coke, sprite, ginger ale) | 1.99 CHICKEN YUCATÁN TACO | 3.00 Signature house blend of fresh margarita mix, silver tequila, *Consuming eggs that are undercooked to your specification may increase your risk of foodborne illness, and triple sec. Served on the rocks or frozen. ICED TEA (sweet or unsweetened) | 1.99 especially if you have certain medical conditions. PRIMO BLANCO | 7.00 JARRITOS MEXICAN SODAS (tamarind, grapefruit, mandarin) | 2.29 b Fresh margarita mix, Sauza Silver Tequila, and triple sec. Shaken and served on the rocks. MEXICAN BOTTLED COKE | 2.29 Zia presents you with a collection of our favorite scratch PRIMO REPOSADO | 7.00 made flavors from regional Mexico, Texas, & New Mexico. Fresh margarita mix, reposado tequila, and triple sec. Shaken and COFFEE | 2.29 We have established a unique menu by using fresh, local, served on the rocks. & regional ingredients and sourcing premium chiles from JUICES (orange, cranberry, pineapple) | 2.29 New Mexico. -
Entremeses Frio Platillos Fuertes Entremeses
ENTREMESES FRIO cold appetizers, salads Ceviche Corvina, Cobia, citrus juice, orange Ensalada de Mango con Vinagreta de Habanero segments, grapefruit segments, red onion, Mango, jicama, radish, romaine heart, queso fresco, habanero roma tomato, cilantro 15.00 mango vinaigrette 10.00 Guacamole Picado Avocado, white onion, tomato, Ensalada de Corazon de Palmitos chile serrano, cilantro, lime, raw vegetables, Hearts of palms, red onions, queso feta, cherry tomatoes, avocado, tortilla chips 10.00 baby greens, queso feta cilantro lime dressing 10.00 ENTREMESES CALIENTE hot appetizers Arroz Negro con Calamares en Salsa Verde Ensalada de Pulpo a la Parilla Grilled octopus, cherry tomato, Calamari, black rice, salsa verde 15.00 jalapeno, lemon, mixed baby greens, spinach, lemon dressing 14.00 Sopa de Tortilla con Pollo Chicken tortilla soup, avocado, Quesadilla con Camarones Fresh flour tortilla, chile passila, Chihuahua cheese, Gulf shrimp, roasted corn poblano rajas, queso menonita, roasted lime, fried tortilla strips 9.50 poblano crema 14.50 Mejillones PEI mussels, smoked chili oil, Choriqueso Chorizo, queso menonita, tomatillo salsa 13.00 queso oaxaca, crispy pork 13.00 TACOS CON ARROZ Y FRIJOLES 16.50 Three tacos with cilantro-lime rice and frijoles negros, choice of: Barbacoa Carne Asada Lengua Soft corn tortillas, beef braised Soft corn tortillas, carne asada, Soft corn tortillas, slow in banana leaves, cilantro, avocado, radish, onion, cilantro, braised beef tongue, cilantro, white onion, lime asada mayo white onion, lime Pescado Tinga -
Toaster Oven
840151000 ENv03.qxd 5/24/06 11:54 AM Page 1 Toaster Oven Please call our toll-free number before returning product to the store. Our friendly associates are ready to help you: USA: 1-800-851-8900 Mexico: 01-800-71-16-100 READ BEFORE USE 840151000 840151000 ENv03.qxd 5/24/06 11:54 AM Page 2 wWARNING Fire Hazard • Do not operate unattended while in Toast mode. • Do not use with oven cooking bags. • Do not store any materials, other than recommended accessories, in this oven when not in use. • Always allow at least one inch between food and heating element. • Do not cover or use near curtains, walls, cabinets, paper or plastic products, cloth towels, etc. Keep 2 to 4 inches away from wall or any objects on countertop. • Close supervision is necessary when used by or near children. • Always unplug toaster oven when not in use. • Regular cleaning reduces risk of fire hazard. • If contents ignite, do not open oven door. Unplug oven and allow contents to stop burning and cool before opening door. • Failure to follow these instructions can result in death or fire. Shock Hazard • Do not immerse this appliance in water or other liquid. • This appliance has a polarized plug (one wide blade) that reduces the risk of electrical shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or using an adaptor. If the plug does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet. -
Frijoles Puercos- Mayacoba Beans Pureed in Lard & Chorizo Frijoles Negros- Black Beans Pureed W/Roasted Poblanos
Frijoles are the staple of a good Mexican breakfast. We serve: frijoles puercos- mayacoba beans pureed in lard & chorizo frijoles negros- black beans pureed w/roasted poblanos TOTOPOS freshly chopped corn tortilla chips served w/ warm salsa. Add guacamole +$4 $4 BUENOS DIAS fresh fruit plate + house baked conchita bread + cafe or jugo de naranja $7 QUESO FRESCO chunk of queso fresco, fresh corn tortillas, choice of frijoles $4 ATUN CON PIÑA ahi tuna, pineapple, spicy crema de aguacate, sesame on a fresh tostada $6 Additions: fried egg +$1 /chorizo +$2 / jamon +$2 / pickled escabeche +$1 / barbacoa or cochinita pibil +$4 MOLLETES toasted pan telera, butter, choice of frijoles, melted queso chihuahua, $7 pico de gallo, sliced avocado CHILAQUILES skillet of house totopos, warm salsa verde, queso fresco, crema, $8 pickled onion, fried egg, frijoles puercos HUEVOS RANCHEROS two fried eggs over fresh tostadas with salsa ranchera, $10 crema, queso cotija, and your choice of frijoles VOLCAN DE COCHINITA skillet of frijoles puercos, two fried eggs, and cochinita pibil piled $13 high with pickled onions and a side of fresh corn tortillas TOMASA skillet of frijoles negros, carne asada, two fried eggs, queso fresco, $15 house pickled jalapeños, avocado and a side of fresh corn tortillas TACOS side of avocado $2 / side of frijoles $2 / side of pickled jalapeños $1 A LA MEXICANA Scrambled egg with tomatoes, onion, serrano, cilantro $3 HUEVO ESTRELLADO Fried egg with frijoles negros, aguacate, queso cotija $3 CON CHORIZO Scrambled egg with Mexican chorizo, queso cotija $3 CON JAMON Scrambled egg with jamon, sliced avocado $3 BARBACOA Beef + pork slow cooked in ancho and guajillo chiles $3.75 COCHINITA PIBIL Our specialty of tender pork in achiote and bitter oranges $3.75 QUESADILLAS Served on our handmade flour tortillas. -
Banquet Menus 2013 Pdf.Pdf
PRIVATE DINING MENUS CONTENTS BREAKFAST & BRUNCH PAGE 2 BREAKS PAGE 6 BOXED MENUS PAGE 11 LUNCHES PAGE 13 RECEPTIONS PAGE 19 DINNER PAGE 24 BEVERAGES PAGE 36 A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 1 BREAKFAST & BRUNCH A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 2 CCCONTINENTALCONTINENTAL BREAKFAST BUFFETS BEACH BREAKFAST ~ $19 person TO COMPLEMENT YOUR CONTINENTAL BREAKFAST Fresh Florida Orange and Grapefruit Juices Assorted Breakfast Pastries * Omelettes (Prepared at the Buffet) $8 per person Sweet Butter and Preserves Quiches ( Select one please) $ 6.50 per person Smoked Salmon ~ Lorraine ~ Spinach & Herb ~ Baby Vegetables ~ Ham ~ Potatoes & Sausage ~ Bacon, CHEECA SPECIAL CONTINENTAL ~ $21 person Cheddar Fresh Florida Orange and Grapefruit Juices Smoked Salmon $9 per person with Bagels, Homestead Beefsteak Tomatoes, Onions, Sliced Seasonal Fresh Melons and Tropical Fruits Capers and Cream Cheese Assorted Breakfast Pastries Individual Cereals and Milk $2.50 per person (Skim and Regular Milk) Individual Fruit Yogurts $2.50 per person HEALTHY START ~ $22 person Farm Fresh Scrambled Eggs $5.50 per person Fresh Florida Orange and Grapefruit Juices Tropical Mueslix $4.50 per person with Dried Fruits and Nuts House made Granola Fruit Yogurt Homemade Granola $4.50 per person With Dried Fruit and Nuts Bran Muffins Sliced Seasonal Fresh Melons and Tropical Fruits Juices $30 gallon Mango, Papaya, Guava, Pineapple, Pomegranate, Tomato, V-8, Cranberry All Breakfast Selections include Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Tea * A Chef Attendant is required at $100.00 for a one hour period Prices based on one hour of service. -
Frijoles Puercos- Mayacoba Beans Pureed in Lard & Chorizo Frijoles Negros- Black Beans Pureed W/Roasted Poblanos
Frijoles are the staple of a good Mexican breakfast. We serve: frijoles puercos- mayacoba beans pureed in lard & chorizo frijoles negros- black beans pureed w/roasted poblanos TOTOPOS tortilla chips con salsa. Add half guacamole +$4 Add full guacamole +$8 $4 BUENOS DIAS fresh fruit plate + house baked conchita bread + cafe or jugo de naranja $8 QUESO FRESCO chunk of queso fresco, fresh corn tortillas, choice of frijoles $4 ATUN CON PIÑA ahi tuna, pineapple, spicy crema de aguacate, sesame on a fresh tostada $8 Additions: fried egg +$1 /chorizo +$2 / jamon +$2 / pickled jalapeños +$1 / barbacoa or cochinita pibil +$4 MOLLETES toasted pan telera, butter, choice of frijoles, melted queso chihuahua, $7 pico de gallo, sliced avocado CHILAQUILES house totopos, warm salsa verde, queso fresco, crema, $8 pickled onion, fried egg, frijoles puercos HUEVOS RANCHEROS two fried eggs over fresh tostadas with salsa ranchera, $10 crema, queso cotija, and your choice of frijoles VOLCAN DE COCHINITA skillet of frijoles puercos, two fried eggs, and cochinita pibil piled $13 high with pickled onions and a side of fresh corn tortillas TOMASA skillet of frijoles negros, carne asada, two fried eggs, queso fresco, $15 house pickled jalapenos, avocado, and a side of fresh corn tortillas TACOS side of avocado $2 / side of frijoles $2 / side of pickled jalapeños $1 A LA MEXICANA Scrambled egg with tomatoes, onion, serrano, cilantro $3 HUEVO ESTRELLADO Fried egg with frijoles negros, aguacate, queso cotija $3 CON CHORIZO Scrambled egg with Mexican chorizo, queso cotija $3 CON JAMON Scrambled egg with jamon, sliced avocado $3 BARBACOA Beef + pork slow cooked in ancho and guajillo chiles $3.75 COCHINITA PIBIL Our specialty of tender pork in achiote and bitter oranges $3.75 QUESADILLAS Served on our handmade flour tortillas. -
Chili Con Queso Blended OLD-FASHIONED CHILI CON CARNE Since 1941 1NANCY AMES’ SPECIAL NACHOS GF with Spicy Taco Meat
a houston Tradition Since1941 Visit us at molinascantina.com! SOUPS and Antojitos SIDe SaLADS 1 GF MOLINA’S FAJITA NACHOS GF SOPA DE TORTILLA Grilled chicken fajita meat, beans, Spicy chicken soup served with rice, pico de gallo, guacamole, Chihuahua cheese, diced THE ORIGINAL avocado chunks and crispy tortilla strips. tomatoes and jalapeños. 13.95 Bowl: 7.95 Cup: 6 Beef fajita: add 3 “JOSE’S DIP” Chili con queso blended OLD-FASHIONED CHILI CON CARNE Since 1941 1NANCY AMES’ SPECIAL NACHOS GF with spicy taco meat. Meaty chili con carne, topped with melted Spicy beef, beans, guacamole,appetizers cheese, Large: 8.95 Medium: 5.95 cheese and chopped onions. diced tomatoes and jalapeños. 11.5 Bowl: 8.95 Cup: 6.95 CHILI CON QUESO TAQUITOS Large: 7.25 SOPA DE POBLANA Six beef or chicken taquitos served with chili Medium: 4.95 Creamy poblano soup with roasted corn con queso and sour cream for dipping. 9.25 and smoked jalapeño sausage. Bowl: 8.25 Cup: 6.25 VEGETABLE QUESADILLAS Flour tortillas stuffed with grilled squash, ENSALADA GF Chihuahua cheese and poblano peppers, 1 Fresh mixed greens. 7.5 served with guacamole, pico de gallo and QUESADILLAS Flour tortillas stuffed with Chihuahua sour cream. 12.95 cheese and poblano peppers, served with 1BLACK BEAN EMPANADAS guacamole, pico de gallo and sour cream. Golden brown empanadas stuffed with Cheese: 9.95 frijoles negros, Chihuahua cheese, fresh Shrimp, chicken fajita meat, carnitas cilantro, roasted corn and jalapeño. Served or spinach: 12.95 Beef fajita: add 3 ENTRÉE with creamy jalapeño dipping sauce. -
Food for Thought
• • =00 , CuLtuy(;I L s !-1 V\,CYet1,sV\A., The Aztec diet still remains a staple in Mexico today - maize (corn), beans, avocados, squash, chilies, and tomatoes. The tomatoes used today are a different vari ety than were eaten before the arrival of the Europeans. chili peppers play a big part in Mexican food, which What is the best meal you share with your were so important to the peoples of central Mexico that family? List some reasons it special religious fasts involved keeping them out of their diets. Many of the meats eaten today were an ad reminds you of home. dition from the Spanish, yet much traditional Mexican food is prepared the same way. The Mexican staple, the tortilla, is still prepared much the same way as it was traditionally. Maize, and lime, cooked on a stone slab. Tamales, a type of corn cake sometimes accompanied by tomato, also survived. Nelson Foster, Chj/.ies to Chocolate: Food the Americas Gave the World/ http:/ / www.aztec-h.istory.com / trad.it.ional-mex.ican-.foodh tml -:-'·•y<; .;.·•·· .!f• •~Jt, :-, . ..,:'~?,.. .·f ~t. i·". ·. ,,._ ...;. "',' ••••,• "••-""''••",.· j"f:t<' ;! ; . •· ,., n .., - t ··-1 .••.f -·.: , .. -·,/ ~ 1.:...-f.. tl··... •~ \:i•~·, ..;. ___ ·f!L'. .. ·i !t ! ;~ -·· ,' .'f"'. -'- >I ..f;,; l', .; ' .~ .. -"Ir~ .,·,;. ',, ... : 1,;;ft\ .·.: :~·,> . .;~~.,- _l --~-,• .. ~_"_.. •. ~ (. ;~::/ __~ -~~ -~t:~ •~" •. Foool ~II\, Tyc;tol~t~OV\,$ I U £- CoLoV\,i..lil Li..ttJ lil V\,o{ r 11\,ol e-p e11\,ol e11\,ce On April 1519, Spain started their conquest on the Aztec, destroying much of their culture, civilization, and heritage. Setting up an encomienda system (forcing labor on certain groups), The Spanish enslaving natives and forced them to El Dia de los Reyes: work tireless hours with no profit towards Mexico.