Texas Co-Op Power • December 2020
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de -
A Mexican Food Fiesta in North Park!
Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions. -
Special Events
SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required. -
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya -
La Cajeta, Un Dulce De Leche De Cabra
Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1). -
View Our Menu
streetstreet foodfood tacostacos Three Amigos autenticos 2.95 americanos 3.49 Carne asada fries Quesabirria Corn Tortilla, Choice of Protein, Flour Tortilla, Choice of Protein, 9.95 10.00 Cilantro, Onion, Lime Lettuce, Tomato, Shredded Cheese Grilled Steak, Queso, Pico de 2 Griddled Tacos, Barbacoa, Gallo, Guacamole, Cotija Cheese, Shredded Cheese, Chili Broth chimi shrimp 3.95 taco loco 3.95 Sour Cream Flour Tortilla, Grilled Shrimp, Corn Tortilla, Choice of Protein, Lettuce, Tomato, Cotija Cheese, Chorizo, Curtido Slaw, Pico de Salvador fries Arepas Tradicional Ground Beef, Chicken Cilantro, Chimichurri Gallo, Cilantro, Lime 7.95 5.95 Black Bean, V eggie Yuca Fries, Shredded Chicken, White Corn Cake, Shredded curtido fish 3.95 pork belly 4.95 Pico de Gallo, Cabbage, Cotija Chicken, Shredded Cheese, Corn Tortilla, Grilled Fish, Curtida Flour Tortilla, Pork Belly, Rachero Cheese, Spicy Rosada Sauce Rosada Sauce Slaw, Cilantro, Tomato, Lime Mayo, Spicy Rosada Slaw, Cilantro With An In Store Adult Purchase *limited to one meal per adul t elote loco Barepa 3.95 7.95 Corn on the Cob, Mayo, Cotija White Corn Cake, Barbacoa, Curtido Cheese, Chili Powder Slaw, Sliced Avocado Platanos maduros Gordita 4.95 6.95 Fried Sweet Plantains, Cilantro, Corn Cake, Choice of Protein, Black quesadillas Cotija Cheese, Sour Cream Beans, Lettuce, Tomato, Cotija quesadillas Cheese, Sour Cream Empanada 3.95 quesadilla 6.25 barbacoa 10.25 Fried Pastry, Cheese, Choice of Filling, Rosada Sauce. Choose from: Shredded Cheese. Add Protein for Barbacoa, Peppers, Onions, -
Winter Citrus
JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre . -
Sample Menus
Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings. -
Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2014 about the class notes Taught by Mary Moe, Operations Manager at the Marquette Food Co-op This class is not a comprehensive overview of Mexican street food. Instead, this class provides some basic Mexican influenced reci- pes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street food, they are recipes you can reach for when you need something fast, flavorful, and satisfying. Torta: Traditional Mexican sandwich served on a chewy roll, filled with garlic mashed black beans, chicken tinga, lime dressed slaw, and guacamole. Tinga Taco: Corn tortilla filled with salad mix, marinated onions, avocado slices, and feta cheese. Crispy Corn Flats: Topped with garlic mashed black beans, lime dressed slaw or salad mix, tinga or potatoes, marinated onions, and feta crumbles. Veggie Taco: Corn tortilla filled with garlic mashed black beans, potatoes, lime dressed slaw, feta, and avocado slices. 2 MEXICAN STREET FOOD MARQUETTE FOOD CO-OP MARQUETTE FOOD CO-OP MEXICAN STREET FOOD 11 torta chicken tinga (makes 1 torta) (serves 6) adapted from Pat Jinich of Pati’s Mexican Table This sandwich, made with soft, chewy bread, is also good with • 8 ripe roma tomatoes carnitas (braised pork). •3 tomatillos. husks removed • 3 T cooking oil • 1 torta roll, sliced in half • 1 C chopped white onion • 2 garlic cloves • ¼ C carnitas/tinga • ½ t dried oregano • ¼ C lime dressed slaw, see recipe • ¼ t dried majoram • 2 T black bean mash, see recipe • ¼ t dried thyme • 1 T avocado mayo (see recipe) or guacamole • 1 ½ t kosher salt • ¼ t ground black pepper Cut roll in half, spread with butter and place on griddle or in toaster • 2 T sauce from chipotle chiles in adobo until lighted toasted. -
Los Dulces Regionales, Tradición, Costumbre E Identidad Mexiquense
LOS DULCES REGIONALES, TRADICIÓN, COSTUMBRE E IDENTIDAD MEXIQUENSE LIC. JAIME CASTRO RESENDIZ CRONISTA DEL PLANTEL CUAUHTÈMOC LIC. NORMA GONZÁLEZ PAREDES CRONISTA DEL CENTRO UNIVERSITARIO UAEM TEXCOCO. En México al decir “DULCE” se abarca un universo de sensaciones y de productos y se hace referencia a una amplia gama de fenómenos que van desde la naturaleza a la cultura, de las frutas a los postres pasando por obras de la literatura, musicales, refranes populares cuentos y leyendas las cuales nos incitan a comer una deliciosa golosina tradicional, (Reyes:1990) Al hablar de la historia del hombre, se debe de hablar de la cultura, de lugares, costumbres y tradiciones, así como también del arte culinario el gusto por el dulce no sólo de los indígenas de la época prehispánica quienes generaron un amor por la naturaleza la cual se vio reflejada de una manera importante en el desarrollo cultural en todos los ámbitos de su vida, logrando inclusive organizar un calendario de fiestas y costumbres que regían sus vidas y he incluso su alimentación ya que para ellos los dioses que regulaban sus hábitos culinarios. Por eso es importante resaltar que la aparición de la cultura del dulce en México es históricamente trascendental, para consolidar la identidad nacional y regional, ya que se definen sus rasgos más característicos que le dan un toque especial, y se tiene un gusto privilegiado por el supuesto de que sabemos que a través del dulce se estimula el sabor y el colorido de los dulces tradicionales. La presencia del dulce antes de la llegada de los españoles ya era un acierto ya que la miel silvestre, de la caña del maíz y del maguey, el mezquite y la tuna fueron sin lugar a duda la fuente de dulce más importante entre los indígenas. -
Escali® Cesto
® TM Escali Measuring What’s Next Nutritional Scale Cesto Manual and code list Thank you for purchasing the Escali Cesto Digital Nutritional Scale. The Escali Cesto Digital Nutritional Scale has a smart weighing system inside. This highly diverse diet scale weighs in ounces, pounds+ounces, fluid ounces, grams and milliliters. The scale is advanced with easy to use features to display and memorize nutritional values, including carbohydrates, fat and protein. The Escali Cesto will prove to be an indispensable tool in your health conscious way of living. Please read the following operation information to ensure the proper function of your new scale. How to weigh: 1) Press the “ON” key 2) All display segments will show for about 2 seconds 3) “WT 0.0 oz” will appear on the display 4) Press the “g/oz” key to select measuring unit 5) Place item slowly on the tray How to use the Tare feature: This feature allows you to obtain the exact weight of an item in a container, by subtracting the weight of the container. It lets you add consecutive ingredients to the container, and weigh each ingredient individually. 1) Press the “ON” key 2) Select measuring units (oz, lb/oz, g, kg) 3) Place the container, without the item, slowly on the tray 4) Press the “zero” key. The weight of the container will be removed, and the display value will reset to zero 5) Slowly add the item to the container. The display will show the weight of the item only 6) You may continue to determine the weight of each additional item as they are added by repeating step 4 & 5 How to clear the Tare feature: Remove all items from the tray. -
Download Menu
TACOS Sour Cream ½ pint --- $2.39 Guacamole ½ pint --- MARKET 3 Rolled tacos & cheese --- $3.49 PRICE Shredded beef rolled tacos, topped w/cheddar & jack cheese. Tamales per Dozen --- $16.00 3 Rolled tacos & guacamole -- $4.79 ½ Dozen Tamales --- $9.00 Shredded beef rolled tacos, topped w/guacamole, cheddar & jack cheese. EXTRAS Taco salad --- $4.99 MENU Tortilla shell w/bed of lettuce, beans, Cheese --- 89¢ pico de gallo, your choice of red chilli chicken or shredded beef, topped Guacamole --- 89¢ w/cheddar & sour cream. Sour Cream --- 89¢ BREAKFAST BURRITO $5.39 ea ENCHILADAS Tortilla --- 89¢ A- Bean, Cheese & Eggs. $4.99 Beef --- $5.99 Shredded beef wrapped w/ two corn DESSERTS B- Bacon, Cheese, Potatoes & Eggs. tortillas, topped w/enchiladas sauce, C- Chorizo, Potatoes, Cheese & Eggs. cheddar, jack cheese & lettuce. Churros --- $2.09 Plain, Cajeta, Cream. D- Ham, Potatoes, Cheese & Eggs. Chicken --- $5.99 E- Sausage, Potatoes, Cheese & Eggs. Red chilli chicken wrapped w/ two Churros --- $2.19 F- Mexican omelet ham, Cheese, Salsa & Eggs. corn tortillas, topped w/enchiladas Strawberry. sauce, cheddar, jack cheese & lettuce. G- Machaca, Cheese, Potatoes & Eggs. Xangos --- $4.69 H- Steak, Cheese, Potatoes, Salsa & Eggs. Cheese --- $5.99 Cheese cake chimichanga dessert. Plenty of cheese w/two corn tortillas, I- Potatoes, Cheese & Eggs. $4.99 topped w/enchiladas sauce, cheddar, jack cheese & lettuce. KIDS COMBOS Viva Burrito Colorado KIDS 1 6990 Leetsdale Dr. 7550 Pecos St. 6796 W. Colfax Ave. 5165 Federal Blvd. SIDE ORDERS Denver, CO. 80224 Denver, CO. 80221 Lakewood, CO. 80214 Denver, CO. 80221 One Quesadilla --- $3.99 (303) 320 4753 (303) 412 7391 (303) 274 0754 (303) 455 1384 Quesadillas --- $4.59 OPEN 24HRS Sun-Thu 6am-10pm Every day 6am-10pm Every day 6am-10pm Your choice of Carne Asada or Pollo Fri & Sat 6am-2pm Tortilla filled w/ Cheddar cheese.