Rellenos Enchiladas Postres Antojitos Sopas Y
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Nuevo Leon Menu 2018
Ensalada Pechuga o 11.45 Burrito Verde Dinner 9.45 Cócteles - Cocktails Arrachera Ground Beef Salad with chichen Burrito De Bistec Dinner 9.45 Camarón 14.95 breast or skirt steak Steak Barrito Camarón y Pulpo 14.95 Combinación 10.95 Burrito Colorado Dinner 9.45 1 taco, 1 tostada, 1 tamale, Pork Barrito 1enchilada, corn tortillas, crisp and covered with beans, Burrito De Bistec Dinner 9.45 Pollo Barrito lettuce and cheese French Fries Sm. 2.50 Lg. 3.50 Flautas De Pollo o Picadillo 9.45 Orden De Crema 2.00 Tortillas rolled and filled with Orden De Queso 2.00 chicken or ground beef and covered with special sauce, Arroz O Frijoles (to go) 16 oz $4.00 | 32o $8.00 sour cream and avacado dip Chips and salsa 12oz (to go) 6.95 Mariscos - Seafood Chile Jalapeno order 1.50 Aguacate order 3.00 Huachinango 18.95 Filete De Pescado A 15.95 Camarón A La Diabla 16.95 La Plancha Camarón A La Plancha 16.95 (Con arroz, papas fritas 3 Taco Pescado 10.45 y ensalada) Fish Tacos Bebidas - Beverages Caldos-Soup Limonada 3.00 Camarón - Shrimp 15.95 Siete Mares 15.95 Agua De Horchata 3.00 Sodas (Pop) 2.00 4.6875 “ Topo Chico 2.50 Especiales del Dia- Daily Specials Agua mineral preparada 3.75 Coca Mexicana 2.50 Goditas/Sope 4.95 4 Queso Panela Ranchero 9.95 (De Chicharron, queso, Jarritos 2.50 asada) Chuleta Ranchera 9.45 Café (for dine in) 2.00 (con frijoles de olla y arroz) Café (Coffee To Go) Sm. -
Lunes Martes Miercoles Jueves Menú Almuerzos 2020
MENÚ ALMUERZOS 2020 PRIMERA SEMANA SEGUNDA SEMANA DÍA PREPARACIONES DÍA PREPARACIONES SOPA CUCHUCO DE MAÌZ SOPA SOPA DE FIDEOS PROTEINA POLLO CON AJONJOLI PROTEINA POLLO EN SALSA DE MANZANA VERDURA O GRANO PEPINOS CON HUEVO VERDURA O GRANO TORTA DE PAPA CEREAL LUNES ARROZ BLANCO CEREAL LUNES ARROZ CON ARVEJA ENERGETICO CROQUETAS DE YUCA ENERGETICO TAJADITAS BEBIDA JUGO BEBIDA JUGO SOPA SOPA DE MAZORCA SOPA SOPA DE PATACON PROTEINA CARNE DESMECHADA PROTEINA ALBONDIGAS EN SALSA VERDURA O GRANO ARVEJA AMARILLA VERDURA O GRANO FRIJOL VERDE CEREAL MARTES ARROZ CON ZANAHORIA CEREAL MARTES ARROZ VERDE ENERGETICO ENSALADA ENERGETICO PAPA SALADA BEBIDA JUGO BEBIDA JUGO SOPA SOPA CAMPESINA SOPA SANCOCHITO PROTEINA ATÙN CON CHAMPIÑONES PROTEINA CARNE DESMECHADA VERDURA O GRANO MACARRONES VERDURA O GRANO MAZORCA CEREAL MIERCOLES CEREAL MIERCOLES ARROZ BLANCO ENERGETICO TAJADITAS ENERGETICO ENSALADA BEBIDA JUGO BEBIDA JUGO SOPA SOPA DE AVENA SOPA CREMA DE TOMATE PROTEINA POLLO EN SALSA DE QUESO PROTEINA ATUN VERDURA O GRANO TORTA DE ZANAHORIA VERDURA O GRANO ENSALADA DE VERDURA CEREAL JUEVES ARROZ BLANCO CEREAL JUEVES ARROZCON PEREJIL ENERGETICO CRIOLLITAS CHORRIADAS ENERGETICO PAPA ENCHUPE BEBIDA JUGO BEBIDA JUGO SOPA CREMA DE ZANAHORIA SOPA CREMA DE AHUYAMA PROTEINA A R R O Z PROTEINA VERDURA O GRANO C O N VERDURA O GRANO ARROZ CEREAL P O L L O CEREAL VIERNES CHINO ENERGETICO ENERGETICO PAPA FRANCESA BEBIDA LIMONADA BEBIDA LIMONADA CEREZADA TERCERA SEMANA CUARTA SEMANA DÍA PREPARACIONES DÍA PREPARACIONES SOPA SOPA DE ARROZ SOPA SOPA DE COLICERO -
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 -
Automatización De Un Sistema Dosificador De Cocadas
2010 Universidad de San Buenaventura Automatización de un Ingenio Sistema Dosificador Diseño Innovacion de Cocadas SPC-35 INGENIERÍA MECATRÓNICA El proyecto consiste en la automatización y construcción de un sistema dosificador de cocadas cumpliendo con todos los requerimientos de producción e higiene solicitados por la empresa PRODUCTOS RIMAR LTDA. CESAR LEONARDO BEJARANO ELADIO ANTONIO DEL CASTILLO AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 2 AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ Trabajo de grado como requisito para optar al título de Ingeniero mecatrónico INGENIERO ALCY BLANCO UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 3 Nota de aceptación: ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ Firma del presidente del jurado ______________________________________ Firma del jurado ______________________________________ Firma del jurado Bogotá, ___de ________ de 2010. 4 Agradecimientos Primordialmente agradecer a Dios y a nuestras familias ya que con su apoyo incondicional el desarrollo de -
N/Protein Determination in Pumpkin Seed According to the Dumas Method (He/Ar As Carrier)
APPLICATION NOTE F&F-D-001-2019/A1 N/Protein Determination in Pumpkin Seed according to the Dumas method (He/Ar as Carrier) Reference: AOAC 992.23 Crude Protein in Cereal Grains and Oil seeds Tested with VELP Scientifica NDA 702 Dual Carrier Gas Dumas Nitrogen Analyzer (Code F30800080) Copyright © 2019 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com APPLICATION NOTE F&F-D-001-2019/A1 Introduction Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin seeds are a common ingredient in Mexican cuisine and they are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. The oil of pumpkin seeds, a culinary specialty and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. Protein Determination in Pumpkin seed The Dumas method starts with a combustion furnace (CF), obtaining a mixture of gas molecules. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances passed through a reduction furnace (RF). The auto-regenerative CO2 adsorbers let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. -
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). -
Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition. -
Pumpkin Painting Yields Profit for Art Department
To learn how to make pumpkin patch the panther brownies, see page 3. October 31, 2017 Halloween edition Student newspaper of Volume 86 Phillipsburg High School 4 Pages 410 South Seventh Street Phillipsburg, KS 67661 pause Teachers find a way to bring Halloween to the classroom LEYLA KARIM Senior Editor As students leave elementary school and Mrs. Hart isn’t the only one continuing a tra- move on to higher grade levels, they have to put dition. Ag teacher Marvin Fehlman and his FFA many things behind them. One of those things students will help with the Halloween festivities is the class Halloween parties. Sure, they may at the town square on the night of Halloween. have a few Halloween snacks in fifth or sixth The idea was first proposed last year by now grade, but by the time high school rolls around, senior, Maggie Shaw. The idea was then brought students don’t really celebrate the holiday as to chamber of commerce member Angie Wells much. who allowed the FFA students to be involved. A However, several faculty members have few activities that the FFA members put on were found ways to present the holiday as a learn- a pumpkin seed spitting contest, face painting ing opportunity. Spanish teacher Megan Hart is and a hayride. continuing the tradition of teaching her students "I want students to be involved because it's about La dia de los muertos, or, the Day of the good for them and good for the community if Dead. they would help out," Fehlman said. “[Day of the Dead] is celebrated in the Mexi- The FFA members plan to be involved in the can culture on November first and second. -
Chico Lunch Menu 2.5.19
CHIPS PARA LA MESA ENTREES QUESO FUNDIDO 10 GUACAMOLE TRADICIONAL 10 oaxaca + jalapeño + fresno GREEN CHILE CHICKEN Award Winning 14 1st Place at AZ Taco Fest 2018 chili oil + tortilla chicken + anaheim + poblano + fresno lime + avocado + onion + cilantro + jalapeño mushroom | 2 tecate + asadero + crema + cabbage + tortilla chorizo | 3.5 SALSA ROJA 3 CHILI COLORADO 15 tomato + onion + jalapeño + cilantro DORADOS DE PAPA 11 beef brisket + guajillo + garlic + oregano garlic + guajillo + chipotle fried potato taco + asadero + oaxaca avocado crema + queso fresco + tortilla roja + verde + fondue de queso + escabeche SALSA VERDE 3 chorizo jam + crema + avocado tomatillo + onion + poblano + jalapeño RELLENO 14 cilantro + garlic poblano + zucchini + squash + onion + oaxaca ELOTE 7 crema + tinga + red onion + queso fresco + rice poached corn + tajin butter + aji mayo MIXED BEAN CEVICHE 8 cotija + corn nut + chili oil + lime black bean + black eyed pea + pepita CHIMICHANGA 15 red onion + cilantro + tomato + corn chicken + tinga + asadero + monterey jack MEXICO CITY QUESADILLA 9 red & yellow pepper + avocado monterey jack + butternut squash guacamole + chorizo + roja + verde aji amarillo + fondue de queso + cotija + criolla CEVICHE * zucchini + roasted corn + corn tortilla 14 mole verde + crema + pickled cabbage shrimp + bay scallop + white fish + lime grass-fed steak* | 8 “michelada” + cucumber + onion + avocado red bird farms chicken | 5 GRASS-FED CARNE ASADA* 19 free-raised grass-fed skirt steak + guacamole seared diablo shrimp* | 8 TRIO salsa -
Dine-In Menu
DINE-IN MENU STARTERS QUESO DIP reg 6.29 large 10.59 COMBINATION PLATES GUACAMOLE SALAD 7.59 served with Mexican rice & choice of beans QUESO LOCO queso dip with ground beef, guacamole & sour cream 9.59 PRESIDENTE two cheese enchiladas, chalupa, queso chip, beef taco & guacamole 12.99 ZAPATA queso chip, crispy beef taco & two cheese enchiladas 10.39 ROSITA guacamole, bean chalupa & two cheese enchiladas topped with queso 10.39 SUMMER SPECIAL guacamole, crispy beef taco, bean chalupa & queso chip – not served TEX-MEX FAVS with rice & beans 8.99 BURRITO CON QUESO loaded with 100% ground beef, smothered in queso 10.19 CANTINA NACHOS fajita chicken 11.29 | fajita beef 12.49 guacamole, sour cream and jalapeños chicken 10.99 | combo 12.19 shrimp 12.29 | ground beef 10.59 SEAFOOD FEATURES QUESADILLAS guacamole, sour cream and jalapeños served with Mexican rice & choice of beans chicken 10.99 | beef 13.19 combo 12.19 | cheese 9.49 POLLO Marisco you know it, you love it - gulf shrimp & crawfish tails, sautéed to order in our creamy white wine sauce atop a grilled chicken breast, cucumber relish 15.29 chicken taquitos guacamole, queso, jalapeños & crema 9.99 SEAFOOD ENCHILADAS two cheese enchiladas smothered in our white wine cream sauce with sautéed shrimp & crawfish tails 12.29 southwest eggrolls seasoned shredded chicken, roasted corn, yucatÁn fresh, never-frozen tilapia prepared grilled or fried, topped with marisco sauce; served spinach, black beans, cheese & with cucumber relish 17.99 bell peppers - amazon sauce 10.59 fish tacos two. fresh, never-frozen, tilapia - avocado, cabbage slaw & chipotle mayo 11.99 SHRIMP EMPANADAS fresh shrimp, cheese, poblano peppers & Mexican spices; with avocado salsa, guajillo and chipotle sauce HOUSE SPECIALTIES four 11.99 | three 9.59 | two 6.59 served with Mexican rice & choice of beans PORK TAMALEs three with guacamole. -
Phillipine Food Culture by Ingvild
Phillipine Food Culture By Ingvild (Excerpted from The Food of the Philippines: Authentic Recipes from the Pearl of the Orient. Text and recipes by Reynaldo G. Alejandro. Introductory articles by Doreen G. Fernandez, Corazon S. Alvina, and Millie Reyes.) The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon s central plains; Palawans coral reefs; seas touching the worlds longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks. The population 120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlandersworked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food. The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings. All, of course, came to be indigenizedFilipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl. When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice). -
El Mexicano Comidas
LUNCH MENU APPETIZERS MEXICAN CORNER SOPES GORDITAS Beef tinga, pibil-style pork or chicken Gorditas lled with your choice of: Shredded beef, chorizo with potato or creamy poblano pepper strips JICAMA TACOS Filled with tempura shrimp with pineapple BEEF CHIMICHANGA sauce and tajin Shredded beef accompanied with sour cream and cheese BARBACOA TACOS Adobo marinated corn tortilla, lled with GREEN SWISS ENCHILADAS barbacoa meat, onions and coriander Tortilla, chicken, green sauce and Swiss cheese gratin GOBERNADOR TACOS CHICKEN MOLE ENCHILADAS Mexican shrimp taco with mozzarella Tortilla, chicken, mole sauce and sesame grilled cheese, accompanied with refried seeds beans and creamy green sauce MINERAS ENCHILADAS MELTED CHEESE Marinated corn tortilla stued with panela Served with mushrooms, chorizo, rajas cheese, carrot, potatoes, lettuce and cream or corn SHREDDED BEEF BURRITO QUESADILLAS Flour tortilla, shredded beef, lettuce and cheese - With mushrooms, tinga, chicken or creamy Poblano strips - With Shrimp SHRIMP BURRITO Flour tortilla, shrimp, lettuce and cheese TRADITIONAL GUACAMOLE BURRITO PEPE Served with tortilla chips or pork chicharron Flour tortilla with pork meat and stewed shrimp, lettuce and pineapple PASTOR-STYLE BURRITO Flour tortilla, pastor-style pork, lettuce and cheese BIG STUFFED POTATO Potato cooked on the coals, stued with beef, gratinated cheese and accompanied by sour cream SOUPS BAJA VOLCANO Catch of the day marinated with shrimp, served with rice, avocado and fresh CASTILLA CREAM tomatoes Sweet pumpkin cream with caramelized pepita seed CHICKEN BROTH Served with vegetables, rice, onion serrano chili, coriander and lime TORTILLA SOUP Fried tortilla chips, cheese, pork chicharron, avocado, cream and pasilla chili TLALPEÑO CHICKEN SOUP Broth with melted cheese, avocado, tortilla chips and chipotle e cooking temperature is served at the client’s risk.