Fajita Party Packs* Bulk Food Bulk Enchiladas

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Fajita Party Packs* Bulk Food Bulk Enchiladas

Fajita Party Packs* Fajita party packs consist of choice of beef, chicken, ahi, salmon, pork tender, veal sweetbreads or mixed fajitas, grilled onions, rice, charro or refried beans, chile con queso, guacamole, sour cream, pico de gallo, red & green salsa, chips, tortillas & a Mexican cookie. Plastic silverware, plates & napkins are provided with each order. Beef, Chicken, Ahi, Salmon, Pork Tender or Sweetbreads Party Pack 19.99 per person Mixed Fajita Party Pack 19.99 per person Veggie Fajita Party Pack 17.99 per person Beef Tenderloin Fajita Party Pack 28.99 per person Bulk Fajitas “By the Pound” Bulk fajitas come with choice of beef, chicken, ahi, salmon or pork tender fajitas, grilled onions & tortillas Beef, Chicken, Ahi, Salmon, Pork Tender or Sweetbread Fajita 29.99 per pound Beef Tenderloin Fajita 39.99 per pound Bulk Food ½ Pint Pint Quart ½ Gal Table Red Salsa 2.99 3.99 5.99 10.99 Table Green Salsa 2.99 5.99 9.99 17.99 Grated Cheddar or American Cheese 4.99 7.99 12.99 22.99 Grated Jack Cheese 4.99 7.99 12.99 22.99 Sour Cream 4.99 7.99 12.99 25.99 Pico de Gallo 4.99 5.99 11.99 21.99 Guacamole “Mixed Up” 6.99 8.99 20.99 33.99 Refried Pinto Beans 3.99 6.99 11.99 28.99 Refried Black Beans 3.99 6.99 11.99 28.99 Charro Beans 3.99 6.99 11.99 28.99 Meatless Casero Rice 3.99 7.99 15.99 28.99 Poblano Green Rice 3.99 7.99 15.99 28.99 Chile con Queso 6.99 11.99 20.99 33.99 Chili con Carne 6.99 11.99 20.99 33.99 Sautéed Onions 3.99 6.99 10.99 15.99 Salsa Atomica 4.99 7.99 12.99 23.99 Bulk Enchiladas Each ½ Dz Dozen Meatless Cheddar Enchiladas with meatless red sauce 3.99 16.99 26.99 Plain Cheddar or American Cheese Enchies With or without chili con carne 3.99 19.99 32.99 Ground Beef Enchiladas with red or green chili con carne 4.99 21.99 35.99 Chicken Fajita Enchiladas with red or green chili con carne 5.99 25.99 42.99 Beef Fajita Enchiladas with red or green chili con carne 5.99 28.99 48.99 Chicken or Carnita Suizas Enchiladas with green chili con carne 4.99 24.99 37.99 Spinach Artichoke Enchiladas with verde cream or meatless red sauce 4.99 21.99 35.99 Crab or Shrimp Enchiladas with marisco cream or meatless red sauce 7.99 36.99 63.99 Bulk Spicy Handmade Tamales Handmade Spicy Pork Tamales 2.99 each 15.99 by the dozen Please allow 24 hour advance notice for fresh made tamales 10% of purchase is added on Carry-Out, Party Packs & Bulk Food Carry-Out Orders for the line service staff & for packaging. We stand behind our service as well as our food, and as such, should you feel you did not receive the service you expect us to guarantee, then please ask the manager for the charge to be removed. Copyright © 2019 By Laurenzo’s El Tiempo Cantina May 27, 2019 Bulk Menu ETC menu STAFFORD MAY 27, 2019.indd 14 5/27/19 8:34 PM.

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Mexican Dishes Are a Specialty Of
Southwest_ND2006_doc 9/28/06 11:33 AM Page 56 Mexican dishes are a specialty of many restaurants in the American Southwest, like the beef tacos pictured here; a cowboy grills T-bone steaks Southwest style (opposite). Bureau Taco photo courtesy of the courtesy of photo Taco photo other Visitors Bureau; and Convention Austin Visitors and Convention Scottsdale the courtesy of 56 NOVEMBER/DECEMBER 2006 Southwest_ND2006_doc 9/28/06 11:33 AM Page 57 Tastes of the Southwest From Frito pie and green corn tamales to chili cookoffs and prickly pear margaritas by Libby Boren McMillan n kitchens across west Texas, New I Mexico, and Arizona, menus revolve around ancient traditions and Wild West ingenuity, as well as area crops, Mother Nature, and the queen of all Southwestern ingredients, the chile. America’s great Southwest was born of many cultures, and a meal there reflects the diverse influences (and languages) of Native Americans, Mexicans, Spanish explorers, and herds of cow- boys, all of whom played vital roles in defining and redefining what is perhaps the most unique part of the United States. While Texas takes its culinary cues from the cowboy, neighboring Mexico, and some honest- to-goodness “Chili Queens,” Arizona menus are often inspired by both desert and mountains, an abundance of locally grown produce, and nearby California. New Mexican food is a genre all its own, neither Tex-Mex nor Mexican, but a slowly achieves high pop culture status as the aptly named Frito pie. evolved fusion of Native American recipes, The tales of how chili was created are as varied as its ingredients from regional ingredients, and south-of-the-border tra- cook to cook.
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Appetizers Soups & Salads Fajitas & Grill Enchiladas
APPETIZERS ENCHILADAS COMBOS & MORE l lTOP SHELF GUACAMOLE 9.49 MAMA’S FAVORITE ENCHILADA DINNER EL CABALLERO Spicy beef burrito with chili con Spicy beef with chili con carne, cheese & onion with chili queso, chicken enchilada with sour cream sauce, TOP SHELF QUESO Chili con queso con carne, spinach with sour cream sauce or chicken with cheese & onion enchilada with chili con carne, & with spicy taco meat, pico de gallo & diced sour cream sauce. With rice & refried beans. Two 9.29 a crispy chicken taco. With rice & refried beans. tomatoes. 7.49 Three 10.89 11.99 THE JUAREZ Cheese & onion enchilada with chili BEEF OR BEAN NACHOS beef 10.99 TOP SHELF FAJITA ENCHILADAS con carne, soft cheese taco with chili con queso, & a bean 8.99 Two cheese & onion enchiladas on sautéed onions & crispy beef taco. With rice & beans. 10.79 green peppers with grilled fajita steak & ranchera sauce l FAJITA NACHOS Bean & cheese nachos or grilled fajita chicken & sour cream sauce. With rice & topped with grilled fajita steak or chicken. refried beans. 11.99 RODEO COMBO Two beef burritos, one topped With guacamole sour cream dip. 10.99 with queso & the other with sour cream sauce. With an Old Fashioned Beef Taco, rice & frijoles l AVOCADO ENCHILADAS Fresh avocado, mushrooms, rancheros. 9.99 CHILI CON QUESO A rich, spicy cheese l poblano pepper & jack in corn tortillas, topped with dip. Cup 5.29 Bowl 6.99 verde sauce, cilantro & sour cream drizzle. On spinach TOP SHELF FAJITA QUESADILLAS Grilled with rice & frijoles rancheros. 10.49 sundried tomato flour tortilla with chicken, peppers, Menu WHITE QUESO A rich, spicy white cheese onions, jack & cheddar.
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Curbside/Take out Menu
ONLINE ORDERING IS NOWElFenix.com AVAILABLE CURBSIDE/TAKECURBSIDE/TAKE OUTOUT MENUMENU APPETIZERS ENCHILADAS Chile con Queso Cup 3.49 Bowl 5.79 Includes two of our World Famous hand-rolled enchiladas made with Aged Wisconsin cheddar. Served with rice & refried beans. 7.99 Add picadillo beef, guacamole & sour cream 1.79 Cheese with chili con carne Pint/Quart of Queso 8.99/15.99 Seasoned Chicken with choice of sour cream or ranchera sauce Guacamole Made fresh daily. Small 3.79 Large 7.99 Beef with chili con carne Appetizer Combo fresh-made guacamole & chile con Fajita Enchiladas steak or chicken 2.00 more queso 8.99 TEXAS-STYLE NACHOS TAMALES Tostada chips, beans, cheese, pico de gallo, Beef Tamales (3) Served with chili con carne, jalapeños, guacamole & sour cream, topped with your rice & refried beans 8.99 choice of the following: Pork Tamales (3) Served with chili con carne, Bean & Cheese 6.79 rice & refried beans 8.99 (Bean & cheese only; additional toppings extra) Picadillo Beef 9.99 SIZZLING FAJITAS Seasoned Chicken 9.99 Served with fresh-made guacamole, sour cream, aged cheddar cheese, pico de gallo, rice, refried beans & your choice of flour Fajita Steak, Chicken or Combo 10.79 or corn tortillas Sizzling Fajitas Sizzling Fajitas For Two QUESADILLAS Chicken 13.95 Chicken 25.95 Served with fresh-made guacamole, sour cream Steak 14.95 Steak 26.95 & pico de gallo Combo Choice of two 26.95 Seasoned Chicken 7.99 Picadillo Beef 8.29 HOMEMADE SOUPS Fajita Chicken 10.99 Fajita Steak 11.99 Our Famous Tortilla Soup Tomatoes, onions, cilantro
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Premium Cowboy Beer and Bean Chili Premium
PREMIUM COWBOY BEER AND BEAN CHILI PREMIUM GREEN CHILI SOUP Introducing two new fresh chilies in our Molly’s Kitchen® Premium line-up: Premium Cowboy Beer and Bean Chili and Premium Green Chili Soup. Whether you want to serve up a traditional southwestern style chili or go green with a Chili Verde, both of our offerings are reminiscent of fare that was served in old style chili pop-up parlors. Traditional yet trend-forward comfort foods made with real and wholesome ingredients Using only real ingredients that are tasty, hearty and flavorful, Molly is always ready and eager to please her customers — all with a tinge of nostalgia and an eye for international cuisine. Product Inspiration Product Attributes During the early 20th century, when chuck wagon Premium Cowboy Beer and Bean Chili cooks lost their jobs after the Western migration • Bison and ground beef add a meaty flavor and texture ended, they began opening chili parlors in order to • Tomato and cactus base flavored with onion and garlic make a living. Rail workers and cattle drivers flocked • Seasoned with chili powder to these establishments to get chili con carne, a meat • Made with red and pinto beans and pepper stew favorite. Premium Green Chili Soup Our Premium Cowboy Beer and Bean Chili is bubbling • Green and poblano chili base with authentic taste. Chock-full of tomatoes, onion, • Contains fork-tender pork butt pinto beans and garlic, plus nopales cactus, this chili • Pork is slow cooked for 14 hours has bison and ground beef which creates its savory • Chicken demi-glace adds depth of flavor Southwestern flavor.
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Wings Soups & Chili Salads Burgers, Sandwiches
Wings Burgers, Sandwiches & Wraps Served with celery, carrot sticks and bleu cheese dressing Served with lightly seasoned fries Chicken Wings 12 (sweet potato fries, waffle fries, tater tots or side salad 1.50 additional) Mild, Medium, Hot, Teriyaki, Barbeque, Honey Barbeque, Sweet & Spicy Thai or McGeevers (Award winning recipe with honey, hot sauce, butter & spices) Half Pound Burger 13 Char-grilled all natural ground beef Boneless Wings 12 Choice of Lettuce, Tomato, Raw Onion, Pickle Chips Breaded white meat pieces of chicken breast tossed in your choice of wing sauce Toppings $1 each Take Out Trays of Wings Bacon, American, Swiss, Cheddar, Mozzarella, Crumbled Bleu Cheese Half Tray of 25 regular or 30 boneless $25 Sautéed Onions, Crispy Fried Onions, Sautéed Mushrooms, Hot Cherry Peppers Full Tray of 50 regular or 60 boneless $49 The RJ Daniels Burger 14 Seasoned ground beef center stuffed with melted American & Swiss cheeses, add your choice of additional toppings from above $1 each Appetizers Bull Burger 15 Bavarian Style Jumbo Pretzel 11 American cheese and a sunny side up egg Spicy mustard and warm cheddar cheese sauce Western Burger 15 Spinach & Artichoke Dip 12 Our house barbeque sauce, sautéed onions, cheddar cheese and bacon Creamy dip with melted mozzarella and tri-color tortilla chips Cheeseburger Wrap 15 Chicken Quesadilla 13 Half pound American cheeseburger wrapped in a tortilla with lettuce, tomato, Diced peppers and onions, served with fresh tomato salsa and sour cream diced pickle and creamy horseradish sauce Mozzarella
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Chili Con Carne Recipe Chowhound
! Chili con Carne by Amy Wisniewski Difficulty: Easy | Total Time: 25 mins | Makes: 8 to 10 servings (about 2 quarts) Chili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky version keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud. What to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery stores and Latin markets. If you’re having a hard time finding it, you can substitute regular chili powder, but check the ingredients, because many brands have salt and garlic added and will therefore change the flavor of the dish. Chipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sauce. Look for them in the Latin section of your supermarket. Game plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarm it to serve. This recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu. INGREDIENTS 3 pounds lean ground beef 2 medium white onions, coarsely chopped 8 medium garlic cloves, finely chopped 1/4 cup ground ancho chile powder 2 teaspoons ground cumin powder 1 (14 1/2-ounce) can puréed tomatoes 1 (14 1/2-ounce) can diced tomatoes, with their juices 2 chipotles en adobo, finely chopped 2 tablespoons plus 1 teaspoon kosher salt INSTRUCTIONS 1.
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Recipe Booklet
Cheesy Coney Island Tacos, Cheese Enchiladas (my favorite), Tostadas, and Beans. Add shredded sharp cheddar cheese. Then add Make a Cheesy Coney Island by adding a slice of Ameri- Burritos. I make cheese enchiladas by putting Chili sauce, a few dabs of sour cream. Top the whole thing off with can cheese between the bun and the wiener. Then add Old El Paso® Hot Enchilada Sauce, and shredded Colby- chopped red onions. Now this is a masterpiece! Todoroff's Original Chili, a squirt of mustard, and some Jack cheese inside the rolled soft corn tortillas. Then she chopped onions. If you're feeling adventuresome, try pours Old El Paso® Hot Enchilada Sauce over the sharp Cheddar cheese, Colby-Jack cheese, or Swiss enchiladas and she tops them with shredded Colby-Jack Megan's Way cheese in your Coney. cheese. She cooks them in the oven for thirty minutes. Don't throw away all of those broken chips that you find on the bottom of the nacho chip bag. Megan has a great idea for using them in a Mexican Casserole. Zesty Bowl Of Chili Con Carne Pizzas, Submarines, Grinders Add shredded Colby-Jack cheese to your bowl of Chili Our Chili Con Carne is the perfect topping for making taco In a large round casserole dish, add the following layers Con Carne and then crunch some soup crackers on pizzas, Mexican pizzas, and Coney Pizzas, as well as for from bottom to top: crushed nacho chips, your favorite top. Make a grilled cheese or a BLT, and you have the jazzing up submarines and grinders.
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Gebhardt's Mexican Recipes
{' il rl Y*-:A,I ,e\.= l- ," -*r: . _rpl ,- ,"* \ i-, t x,_ "\ t|. \\' ' F3. ".fioo'P , r*$"'- OF MEXICAN TOODS Gebhardt Mexican Foods was lounded in San Antonio in the 1890's by William Gebhardt, Priort0 that Mr. Gebhardt operated a cafe in the small German community ol New Braunfels, Texas, and became pleasantly surprised when his Mexican dishes began outselling his traditional fare. Moving to San Antonio he secured the "Eagle Brand" registration for his chili powder in 1896, one ol the oldest continuous trade marks in the United States. The Mexican lood industry was born when Mr. Gebhardt first ground and blended the Ancho chili pepper along with black pepper, comino, oreqano, garlic and otherspices into chili powder. lt isthe largest selling brand ol chili powder in the world today. The Mexican foods made by Gebhardt today have existed in Mexico and the Southwest for centuries. They reflect the influence of the Aztecs, Maya, Spanish and during the reign of Maximilian and Carlotta, French cuisine. The one dish whose origin remains in doubt and upon which there has been much speculation is Chili Con Carne. 0ne of the more believable stories has it that Chili was created in the quaint little village ol La Villita near the Alamo. Native women would prepare Ghili in their homes and at su ndown take it to one of the plazas of San Antonio. Spreading red table cloths on the ground, they would serve their Chili in handmade earlhen dishes. They became known as "Chili Queens" and prevailed until the mid 1940's.
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Real Food Only
solo comida real never a bag, never a can Real Food Only authentic mexican dishes fullat coveragean airport? inside in this issue Appetizers & Quick Bites Tacos, Burritos & Bowls Seafood, Chicken & Steak plus Burger, Salads & a Kids Menu! Zona Cocina Minneapolis-St.Paul | Edition 10-19 Map Key - Circa 1836 U.S. States & Territories republic of texas disputed territory MEXICO TEX-MEXHonest COOKING It could be the spicy jalapeños, aromatic cilantro or the belief that everything is better with pico de gallo; whatever the reason, the flavors, textures and sights of Mexican cooking have exploded around the world.. Here at Zona Cocina, we take that inspiration and incorporate traditional Tex-Mex cooking to satisfy hungry travelers. Tacos from the street, burritos from the zones of Mexico as well as sandwiches, salads and entreés find a comfortable home here in our kitchen. All of which share one common philosophy: We believe that all food should be made from food. We believe in scratch cooking. All of our salsas are made by hand in our restaurants every day. We The food of tex-mex bring in hundreds of pounds of tomatoes and peppers along with herbs Regionalized foods combining the and spices and chop, cut, mix and puree each of our 5 different salsas. indigenous peoples of the area with Spanish immigrants and We are up early, and stay late slow roasting pork and beef. We mix eventually American tastes have and blend every dressing and sauce. Our tortillas are warm pressed claimed the rights to developing: to order and we fry our chips continually throughout the day.
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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.
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History of Chili, Chili Con Carne
History of Chili, Chili Con Carne © copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America. Home | Recipe Indexes | Dinner Party Menus | Food History | Diet - Health - Beauty Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Search Search What's Cooking America The only thing certain about the origins of chili is that it did not originate in Mexico. Charles Ramsdell, a writer from San Antonio in an article called San Antonio: An Historical and Pictorial Guide, wrote: "Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their culinary customs from one generation, or even from one century, to another." If there is any doubt about what the Mexicans think about chili, the Diccionario de Mejicanismos, published in 1959, defines chili con carne as (roughly translated): “detestable food passing itself off as Mexican, sold in the U.S. from Texas to New York.” Check out Linda's Chili Con Carne Recipe.
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Take-Out Menu FLOUR TORTILLAS
Sandwiches Bulk Orders Sandwiches Served with Choice of Rice and Beans, Fruit, or Hand Cut Fries BEEF, CHICKEN or SHREDDED BEEF TACOS . (6) 31.00 (12) 59.00 BEEF, CHICKEN, or SHREDDED BEEF ENCHILADAS (6) 31.00 (12) 59.00 GRILLED CHEESE ROMERO . 12.95 CHICKEN or BEEF TAQUITOS . (6) 14.25 (12) 29.50 B.L.T. AVOCADO . 10.95 CHEESE QUESADILLAS . (6) 30.00 (12) 59.00 GRILLED CHICKEN SANDWICH . 12.95 STUFFED QUESADILLAS . (6) 46.00 (12) 91.00 CLUB SANDWICH . 12.95 CHILE RELLENOS . (6) 30.00 (12) 59.00 DELUXE HAMBURGER . 12.95 CHICKEN or PORK TAMALES . (6) 32.00 (12) 62.00 DELUXE CHEESEBURGER . 14.45 CHICKEN or PORK MINI TAMALES . (12) 37.00 DELUXE BACON CHEESEBURGER . 14.95 NACHOS . (6) 39.00 (12) 76.00 GORDITAS . (6) 20.00 (12) 39.00 STEAK SANDWICH . 18.95 CHICKEN, BEAN, SHREDDED BEEF OR GROUND BEEF BURRITOS . (6) 36.00 (12) 70.00 Wet Burritos Add 1.95 Each Deluxe, Wet with Guacamole Add 2.95 Each Side Orders MEXICAN PIZZAS (Large) . (6) 76.00 (12) 149.00 SOUR CREAM . (1/2 Pint) 2.75 (Pint) 5.50 CHICKEN or BEEF FLAUTAS . (6) 23.00 (12) 45.00 FRESH GUACAMOLE . (1/2 Pint) 5.50 (Pint) 11.00 TOSTADA SHELLS . (6) 18.00 (12) 35.00 HOMEMADE CHIPS . (1 Bucket) 15.50 HOT SAUCE . (1/2 Pint) 1.95 (Pint) 3.95 REFRIED or BLACK BEANS . (1 Quart) 13.00 PICO DE GALLO SALSA . (1/2 Pint) 2.25 (Pint) 4.50 SPANISH RICE . (1 Quart) 13.00 MANGO SALSA .
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