Las Flores/Portola Menu

Total Page:16

File Type:pdf, Size:1020Kb

Las Flores/Portola Menu VERACRUZ SUNDAY MESQUITE BAJA FIESTA BRUNCH ADOBE CALIFORNIA On Tables: On Tables: On Tables: On Tables: Chips & Salsa Chips & Salsa Rolls & Butter Chips & Salsa Rancho O’Neill Guacamole Appetizer: Starter: Starter: Rancho O’Neill Guacamole Mexican Shrimp Ceviche Mixed Green Salad Cilantro-Pepita Salad Entrée – choice of 3: garnished with avocado house avocado or balsamic- romaine lettuce tossed in Huevos Rancheros vinaigrette dressing on cilantro- pepita dressing, Starter: the side with pepitas, diced tomato three eggs over corn tortillas, Ensalada Caesar Entrée – choice of 2: and queso fresco topped with ranchera sauce, tossed with garlic croutons California Chicken Entrée – choice of 3: cheese and green onions, and parmesan cheese Sandwhich De Pollo served with spanish rice & Entrée – choice of 2: sliced chicken breast topped chicken enchilada, crispy Ribeye Steak with onion, tomato, lettuce, shredded chicken taco, refried beans mesquite grilled 16 oz choice avocado, jack cheese and spanish rice and Crispy Brioche French Toast refried beans ribeye, served with red chipotle aioli on a ciabtta bun with malibu banana's foster De Carne potatos and served with pork tamale, Veracruz seasonal vegetables french fries or fruit crispy shredded beef taco, chicken enchilada, Honey Glazed Salmon & Two El Adobe Burrito spanish rice and filled with sautéed chicken, crispy chicken taco, served Shrimp refried beans mushrooms, spinach and sautéed in chipotle cream Verduras with spanish rice and tomato in chipotle cream sauce served with black cheese enchilada, vegetable refried beans sauce, topped with red & tamale with tomatillo sauce, beans, roasted corn and Drinks: green sauces spanish rice and pasilla chile, over rice Dessert: Free-Flowing Champagne refried beans Dessert: Mexican Rosca Dessert: (for 2 hours), Sparkling Apple Classic Mexican Flan with honey, cinnamon sugar Mexican Rosca Cider, Orange Juice, Drinks: and whipped cream with honey, cinnamon sugar Soft Drink, Lemonade, Drinks: and whipped cream Soft Drink, Lemonade, Tea or Coffee Soft Drink, Lemonade, Drinks: Tea or Coffee Tea or Coffee Soft Drink, Lemonade, Tea or Coffee $52 per person $30 per person $25 per person $30 per person TACO YORBA ADOBE FIESTA ESPECIAL MEXICANA On Tables: On Tables: On Tables: Chips & Salsa Chips & Salsa Chips & Salsa Rancho O’Neill Guacamole Rancho O’Neill Guacamole Rancho O’Neill Guacamole Starter: Starter: Starter: Cilantro-Pepita Salad Cilantro-Pepita Salad Ensalada Caesar Las Flores romaine lettuce tossed in tossed with garlic croutons romaine lettuce tossed in cilantro- pepita dressing, and parmesan cheese cilantro- pepita dressing, with pepitas, diced tomato & Entrée – choice of 2: with pepitas, diced tomato and queso fresco El Reyes and queso fresco Entrée choice of 2: Portola – crispy shredded beef taco, Filet Mignon Medallions Family-Style Entrée: pork tamale, four filet mignon medallions Private Events Build-Your-Own enchilada suizas filled with topped with mushrooms and Taco Platters chicken, tomatillo sauce & gorgonzola cheese demi Menu with chicken, carne asada cheese, spanish rice and glace served with garlic and carnitas Special menus are printed for roasted potatoes and refried beans corn and flour tortillas Del Mar each event, guests may order seasonal grilled vegetables their entrée selection at time of condiments Grilled Shrimp Al Ajo two shrimp enchiladas with the event. Cheese Enchiladas Spanish grilled prawns seasoned tomatillo sauce and cheese, *Due to changes in market prices, package prices may Rice & Refried Beans with garlic served with spanish rice and change if booked more than 3 Dessert: spanish rice and refried beans months in advance refried beans Dessert: Pricing does not include 20% Mexican Rosca gratuity and 8% sales tax. Dessert: Classic Mexican Flan with honey, cinnamon sugar These packages are not Caramel Churros with whipped cream available in the Palenque and whipped cream with vanilla ice cream, Drinks: (reception) Room. Drinks: caramel syrup and Please see room information Soft Drink, Lemonade, for all applicable Soft Drink, Lemonade, whipped cream Tea or Coffee food/bar/beverage minimums. Drinks: Tea or Coffee Soft Drink, Lemonade, 31891 Camino Capistrano San $34 per person Juan Capistrano, CA 92675 Tea or Coffee $16 for kids 10 & under $32 per person (949) 493-1163 $38 per person www.ElAdobeDeCapistrano.com.
Recommended publications
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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 $100.00 for a one hour period Prices based on one hour of service.
    [Show full text]
  • Food for Thought
    • • =00 , CuLtuy(;I L s !-1 V\,CYet1,sV\A., The Aztec diet still remains a staple in Mexico today - maize (corn), beans, avocados, squash, chilies, and tomatoes. The tomatoes used today are a different vari­ ety than were eaten before the arrival of the Europeans. chili peppers play a big part in Mexican food, which What is the best meal you share with your were so important to the peoples of central Mexico that family? List some reasons it special religious fasts involved keeping them out of their diets. Many of the meats eaten today were an ad­ reminds you of home. dition from the Spanish, yet much traditional Mexican food is prepared the same way. The Mexican staple, the tortilla, is still prepared much the same way as it was traditionally. Maize, and lime, cooked on a stone slab. Tamales, a type of corn cake sometimes accompanied by tomato, also survived. Nelson Foster, Chj/.ies to Chocolate: Food the Americas Gave the World/ http:/ / www.aztec-h.istory.com / trad.it.ional-mex.ican-.foodh tml -:-'·•y<; .;.·•·· .!f• •~Jt, :-, . ..,:'~?,.. .·f ~t. i·". ·. ,,._ ...;. "',' ••••,• "••-""''••",.· j"f:t<' ;! ; . •· ,., n .., - t ··-1 .••.f -·.: , .. -·,/ ~ 1.:...-f.. tl··... •~ \:i•~·, ..;. ___ ·f!L'. .. ·i !t ! ;~ -·· ,' .'f"'. -'- >I ..f;,; l', .; ' .~ .. -"Ir~ .,·,;. ',, ... : 1,;;ft\ .·.: :~·,> . .;~~.,- _l --~-,• .. ~_"_.. •. ~ (. ;~::/ __~ -~~ -~t:~ •~" •. Foool ~II\, Tyc;tol~t~OV\,$ 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.
    [Show full text]
  • Recetas Roscas
    Recetas Roscas Trenzada con Frutos Rojos Trenzada con Trenzada con Frutos Rojos Rosca Frutos Rojos Fórmula Ingredientes Gramos Masa Premezcla Pan Dulce Inventis 1000,00 Harina 1000,00 TOTAL 2000,00 Agua 800,00 Manteca 150,00 Levadura prensada Levina/Levasaf 60,00 Huevos 100,00 Cacao en polvo 40,00 Baker's Bonus 2,00 Mermelada de frutos rojos C/N Almendras picadas C/N Procedimiento 01. Amasar todos los ingredientes hasta lograr una masa lisa y elástica. 02. Formar bollos del peso deseado y dejar reposar 10 minutos. 03. Estirar dando forma rectangular de 15 por 20 cm aproximadamente 04. Untar toda la superficie con mermelada de frutos rojos luego desparramar las almendras picadas 05. Arrollar tipo pionono 06. Cortar el cilindro por la mitad horizontalmente y trenzar de forma que el corte quede hacia afuera 07. Dar forma de rosca y dejar fermentar hasta duplicar su volumen. Hornear a 180ºC por 25 minutos 08. Dejar enfriar, pintar con jalea y decorar con mani crocante o coco rallado Vainilla y Chocolate Rosca Vainilla y Chocolate Fórmula Ingredientes Gramos Masa Premezcla Pan Dulce Inventis 1000,00 Harina 1000,00 TOTAL 2000,00 Agua 800,00 Manteca 150,00 Levadura prensada Levina/Levasaf 60,00 Huevos 100,00 Cacao en polvo 40,00 Baker's Bonus 2,00 Dulce de Leche C/N Procedimiento 01. Amasar todos los ingredientes, menos el cacao, hasta lograr una masa lisa y elástica. 02. Dividir la masa en dos partes iguales. 03. Colocar la mitad de la masa en la amasadora e incorporar 40 grs.
    [Show full text]
  • Libro De Cocina Bueno Y Barato
    BUENO Y BARATO ALIMÉNTATE BIEN A 4$ AL DÍA. BUENO Y BARATO WORKMAN PUBLISHING • NUEVA YORK DESCUENTOS ESPECIALES PARA ORGANIZACIONES SIN FINES DE LUCRO Las organizaciones que deseen donar libros a personas de escasos recursos podrán disponer de la edición especial de Bueno y Barato. Se ofrecen importantes descuentos por compras en grandes cantidades de 10 o más ejemplares. Por favor envíe un correo electrónico a [email protected] para obtener más información. Traducción Copyright © 2017 por Leanne Brown Copyright © de fotos por Leanne Brown y Dan Lazin Todos los derechos reservados. El autor publicó anteriormente partes de este libro bajo licencia de Creative Commons. Los términos de la licencia de Creative Commons se refieren solamente a las partes del libro en esa edición. Ninguna parte de este libro puede ser reproducida—ya sea por medios mecánicos, electrónicos o de cualquier otra índole, incluido el fotocopiado—a no ser que medie permiso por escrito del editor. Publicado simultáneamente en Canadá por Thomas Allen & Son Limited. Una versión anterior de este libro fue distribuida bajo licencia Atribución-No comercial-Compartir igual 4.0 de Creative Commons. Para obtener más información, visite creativecommons.org/licenses/by-nc-sa/4.0. Los datos de Catalogación en la fuente de la Biblioteca del Congreso de los Estados Unidos están disponibles. ISBN 978-1-5235-0118-2 Diseño de Janet Vicario; puesta en papel de Gordon Whiteside Foto de portada de Leanne Brown Otras fotos cortesía de: página xvi (de arriba abajo): pixelrobot/fotolia, lester120/fotolia, arinahabich/fotolia, komodoempire/fotolia, simmittorok/fotolia, taiftin/fotolia; página xvii (de arriba abajo): Tarzhanova/fotolia, Workman Publishing, Viktor/fotolia, photos777/fotolia, pioneer/fotolia, Andy Lidstone/fotolia.
    [Show full text]
  • Distinctive Traditions of Epiphany by Amber and John Inscore Essick
    Copyright © 2011 Center for Christian Ethics at Baylor University Distinctive Traditions of Epiphany BY AMBER AND JOHN INSCORE ESSICK The Epiphany feast completes the season of Christmas by inviting us to discern the identity of the Christ child. Three traditions—baking a Kings’ Cake, marking a door lintel with the Magi’s blessing, and elaborating worship with lighted candles—help us interpret the Christmas season appropriately. o celebrate the feast of Epiphany is to continue down the liturgical path that originates in the anticipatory weeks of Advent. The feast Tcompletes the season of Christmas by inviting us to discern the identity of the Christ child. Like the Magi who anticipated, recognized, and welcomed the infant king, congregations and families can recognize and proclaim the appearance of God’s chosen one. Thus, Epiphany is the culmination of the Christmas season, not its ending. Recovering three historical Epiphany traditions—baking a Kings’ Cake, marking a door lintel with the Magi’s blessing, and elaborating worship with lighted candles—can help God’s people interpret the Christmas season appropriately. The KINGs’ CAKE Just as the Magi made a careful search for the child king upon his birth, so we should acknowledge that an important component of our faith involves seeking and searching for the Lord in unlikely places. One delightful way to celebrate Epiphany in the home is to prepare and eat a Kings’ Cake with friends and family. In this symbolic search for the baby Jesus, children and adults gather to eat a delicious cake or pastry with a toy baby hidden inside.
    [Show full text]
  • Rosca De Reyes El 6 De Enero This Recipe Makes Two Loaves of Bread! Bring One Bread to School for 10 Pesos on a Test. Keep
    Rosca de Reyes el 6 de enero This recipe makes two loaves of bread! Bring one bread to school for 10 pesos on a test. Keep the other one at home for you and your family. Make sure your parent or guardian signs and fills out the form at the bottom of the recipe. PLAN ON 3 ½ TO 4 HOURS!!!! Read all ingredients before you start!!! The Day of Kings (el Día de Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and the eating of a Rosca de Reyes, a sweet bread similar to Louisiana’s King cake, with a hidden tiny plastic baby (or dried bean), representing the baby Jesus. If you get the slice with the “baby”, you will have good luck all year. Another version is that if you find the “baby”, you have to throw a party at your house on February 2 for the guests you are with. Ingredients for the cake: 2 (1/4 oz.) packages of active dry yeast (4 ½ tsp.) ½ cup warm water Stir yeast and water in small bowl until dissolved. Let it sit for 7 minutes. 1 c. warm milk 1 c. sugar 1 c. melted butter (2 sticks) OR 1 c. melted Crisco shortening -------- 1 tsp. salt 6 eggs, beaten ------- 6 cups flour (may need up to 8 cups) ------- 2 cleaned and dried hard beans for later Combine milk, sugar, and butter ingredients in a large bowl.
    [Show full text]
  • Spanish Food Chart Sept 2011
    Carne de Res Otras Carnes Panes 01 Bagel (H) Galletas 14 Bistec/Filete de Res (H) 60 Cabra (H) 02 Bisquetes (H) 221 Galleta Dentición 07 Braunschwieger * AG 57 Cordero (H) 28 Bolillos (H) 210 Galletas Animales 10 Carne Curada AG (H) 110 Huevos * (H) 43 BuA±uelos de trigo * D/M 212 Galletas Club 04 Carne Fria/Procesada de Res*AG(H) 140 Nueces (Surtidas) * M 42 Buñuelos, Maíz * D/M 215 Galletas Ostras 15 Carne Guisada de Res (H) 61 Otra Carne (H) 08 Croissant AG (H) 211 Galletas Queso 02 Carne Molida de Res AG (H) 141 Semillas * M 10 Bola de Masa Gusada * 220 Galletas de Soda 06 Stix de Carne * AG (H) 58 Ternera (H) 07 Envoltura de Banderilla * 65 Galletas de Trigo (H) 05 Costillas de Res AG (H) 38 Tofu (H) 11 Rollito Primavera * 60 Galletas Graham * (H) 08 Falda AG 130 Yogur * 05 Tallerines Chinos * AG 213 Galletas Graham - Sin Miel 03 Higado de Res AG (ACH) Legumbres o Chicharos Secos 21 Hush Puppies * AG 214 Galletas Hi Ho / Ritz 16 Lengua (H) 65 Frijol Canta (H) 12 Panecillo (H) 62 Galletas Saladas 12 Rosbif (H) 80 Soya (H) 03 Palitos de Pan (Suave) 66 Galletas Zwieback (H) 13 SalchichaSalchicha dede ResRes * AG (H) 62 FrijolesFrijoles a all H Hornoorno 06 PanPan / MuffinMuffin dede MaizMaiz * (H) 216 HojuelasHojuelas dede CentenoCenteno 01 Hot dog * AG (H) 73 Frijoles Blancos (H) 36 Pan Blanco (H) 61 Tostadas Melbas 11 Banderillas * AG 66 Frijoles Chili (H) 32 Pan de Masa Fermentada 64 Otras Galletas 17 Salchichas Viena AG (H) 76 Frijoles con Puerco (H) 23 Pan de Avena (H) Cortezas Pollo 72 Frijoles Mungos (H) 30 Pan de Centeno 63 Galletas
    [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]
  • Cocina Tradicional Costarricense 5 San José
    Cocina Tradicional Costarricense 5 San José Compilado por: Yanory Álvarez Masís Centro de Investigación y Conservación del Patrimonio Cultural Ministerio de Cultura y Juventud Cocina Tradicional Costarricense 5 San José Compilado por: Yanory Álvarez Masís Centro de Investigación y Conservación del Patrimonio Cultural Ministerio de Cultura y Juventud Derechos reservados conforme con la Ley de Derechos de Autor y Derechos Conexos D.R. 392.37 Cocina tradicional costarricense 5 : San José C659-c / Comp. por Yanory Álvarez Masís. - Ministerio de Cultura y Juventud. Centro de Investigación y Conservación del Patrimonio Cultural : Instituto Costarricense de Turismo : San José, CR : Publiart, S.A., 2013. 147 p. ; il. col. : 21 x 27 cm.- (Certámenes de Comidas 2006 y 2008) ISBN 978-9977-59-255-8 1. SAN JOSE (COSTA RICA) - COMIDAS Y TRADICIONES. 2. SAN JOSE (COSTA RICA) - COSTUMBRES Y TRADICIONES. 3. COCINA COSTARRICENSE. I. Álvarez Masís, Yanory, Comp. II. Título. MCJ/ehc, 2013 Créditos: Compilación: Yanory Álvarez Masís (=). Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud. Fotografías: Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud y Revista Sabores. Producción: Dirección de Planeamiento y Desarrollo Turístico, Instituto Costarricense de Turismo. Coordinación: Mario B. Badilla Jara. Portada: Acuarela: Denia Álvarez Masís. Diseño y diagramación: Floria Leiva Pacheco. Nota: En este libro se conservan los textos originales de las recetas de cocina que presentaron las(os) participantes, en los respectivos certámenes. En el caso del certámen realizado en los cantones de Escazú, Santa Ana y Mora (2006) también participaron habitantes del cantón de Puriscal. Contenido Preámbulo .....................................................................................
    [Show full text]
  • WZK H D D >K' WZK H D D >K'
    PRODUCT CATALOG 2016 2 INDEX MARGARINES……………………………………………………………3 BAKERY & CAKE MIXES……………………………………………..3 FILLINGS & PIPING GELS……………………………………………4 ICINGS, COATINGS & FONDANT………………………………..5 FLAVORS & CONCENTRATES……………………………………..7 FROZEN PRODUCTS…………………………………………………..7 CHOCOLATES & GANACHES………………………………………8 SPRINKLES & TOPPINGS……………………………………………9 PAN DE MUERTO…………………………………………………….13 ROSCA DE REYES…………………………………………………….13 FOOD SERVICE………………………………………………………..14 ACCESSORIES………………………………………………………….15 OTHER…………………………………………………………………….16 2 12008 South Shore Drive Suite 210. Wellington, Florida 33414 (956)236-4686 3 ITEM # PRODUCT DESCRIPTION WEIGHT LBS Margarines & Shortening P010001 Biscocho Principado Margarine 10 bars 2.2lb /22 lb case 22 P010002 Danish Principado Margarine 10 bars 2.2lb /22 lb case 22 P010003 Puff Pastry Principado Margarine 10 bars 2.2lb /22 lb case 22 P010004 Multipurpose Principado Margarine 10 bars 2.2lb /22 lb case 22 P010005 Biscocho Asturias Premium Margarine 10 bars 2.2lb / 22lb case 22 P010006 Danish Asturias Premium Margarine 10 bars 2.2lb / 22lb case 22 P010007 Puff Pastry Asturias Premium Margarine 10 bars 2.2lb / 22lb case 22 P010008 Multipurpose Asturias Premium Margarine 10 bars 2.2lb / 22lb case 22 Bakery & Cake Mixes P020001 Biscocho Mix 44lb Bag 44 P020002 Danish Mix 44lb Bag 44 P020003 Bisquet Mix 44lb Bag 44 P020004 Vanilla Cream Cake Mix 44lb Bag 44 P020005 Chocolate Cream Cake Mix 44lb Bag 44 P020006 Donut Cake Mix 44lb Bag 44 P020007 Superblend Yeast Donut Mix 44lb Bag 44 P020008 Pan de Muerto Mix 44lb Bag 44 P020009 Rosca de Reyes Mix 44lb Bag 44 P020010 Vanilla Premium Cake Mix 44lb Bag 44 P020011 Chocolate Premium Cake Mix 44lb Bag 44 P020012 White Cake Low Altitude Mix 44lb Bag 44 P020013 Sponge Cake High Altitude Mix 44lb Bag 44 P020014 Piña Colada Cake Mix 44lb Bag 44 P020015 Puding Cake Mix 44lb Bag 44 P020016 Churro Mix 44lb Bag 44 P020017 Tortilla Max Flour Mix 97lb Bag 97 3 12008 South Shore Drive Suite 210.
    [Show full text]