chicken POLLO | CHIMICHANGAS | CHICKEN STEAKS | VEGETARIAN | SPECIALTIES All dishes come with tortillas POLLO FAVORITO POLLO AZADO Grilled chicken breast with tropical Grilled chicken breast served with vegetables and a salad 12.99 a salad and avocado 12.50 POLLO FUNDIDO ARROZ CON POLLO Shredded chicken over rice with chorizo Chicken strips over a bed of rice, covered in our and cheese. Served with tortillas 12.99 cheese sauce and served with tortillas 13.99 POLLO LOCO ARROZ CON POLLO Y CAMARONES Grilled chicken breast with shrimp and Chicken strips and shrimp tossed with onion. Served with a salad and rice 14.50 cheese dip. Served with Mexican rice 14.50 HOT & SPICY CHICKEN NEW! POLLO JALISCO Chicken strips in a spicy Diabla sauce with Grilled chicken strips with mushrooms and spinach. onion. Served with rice and beans 13.50 Served with rice, beans, cheese and tortillas 13.50 POLLO TROPICAL NEW! POLLO CHIPOTLE Chicken breast with a tropical veggie mix Grilled chicken strips covered in our delicious chipotle and pineapple. Served with rice 13.50 sauce. Served with rice, beans and tortillas 13.50 NEW! POLLO HAWAIIANO NEW! ARROZ CON POLLO AND VEGGIES Grilled chicken breast cooked with onions, ham Grilled chicken strips and California veggies. Topped and pineapple, then topped with cheese. Served with cheese dip, Served on a bed of rice 12.99 with rice, beans and flour tortillas 13.50 NEW! POLLO MONTERREY Grilled chicken breast, onions, mushrooms, tomatoes and peppers, topped with cheese. Served with rice and beans 13.50 NEW! POLLO TOLUCA Grilled chicken breast with chorizo and cheese.
Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More Pdf
FREE REAL MEXICAN FOOD: AUTHENTIC RECIPES FOR BURRITOS, TACOS, SALSAS AND MORE PDF Ben Fordham,Felipe Fuentes Cruz | 144 pages | 30 Sep 2012 | Ryland, Peters & Small Ltd | 9781849752589 | English | London, United Kingdom Our 21 Best Authentic Mexican Recipes | Allrecipes There really is nothing like Mexican food. The dishes are rich, refreshing, zesty, and oh-so Salsas and More. Mexican rice is a hearty side dish that goes well with burritos, tacos, enchiladas — any Mexican dish, really! Tomatoes give Mexican rice its signature Tacos hue and super-rich flavor. You can end there or kick it up a notch by adding your choice of veggies. Marranitos or Mexican Gingerbread Pigs are a traditional sweet bread offered in most Mexican bakeries. Apart from the adorable form, they also have a wonderful flavor. Marranitos are like a cross between a cake and a cookie — dense, but not tough; soft, but not too Tacos. Being soaked in a rich sauce, the chips turn a bit tender but are still crisp on the outside. Topped with cheese, cilantro, and fried eggs, Chilaquiles Rojo is a super savory, colorful, and hearty meal that will get you going in the morning. Just take a bag of tortilla chips and dump Salsas and More sauce all over them, and voila! Breakfast is served. Refried beans are another Mexican Salsas and More and for good reason. If you want to experience the goodness of true refried beans, make the effort and cook them from scratch. Salsa is a quick and easy sauce made with tomatoes, onions, and cilantro. Plus, this recipe is such a breeze to make.
Spring/Summer Dinner Menu We Are Committed to Offering Our Guests Only the Finest Ingredients, Made Fresh Daily in Our ® Scratch Kitchen
Spring/Summer Dinner Menu We are committed to offering our guests only the finest ingredients, made fresh daily in our ® scratch kitchen. As the seasons change, so do a number of dishes on our menu, and we recently added several seasonal recipes that are designated by a NEW symbol. We encourage you to share your feedback and let us know what you think. From our family to yours: We take dietary restrictions seriously. If you Thank you for choosing Paladar! have a gluten intolerance, ask your server to see our gluten-free menu. Please notify your server of any food allergies. Latin Comfort Food Craft-Your-Own ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 COCONUT CURRY VEGETABLE STEW Sweet FEIJOADA STEW Pork, chorizo sausage, black Guacamole potatoes, zucchini, bell peppers, onions, pinto beans, sofrito vegetables, kale, sofrito rice, grilled START WITH OUR TRADITIONAL GUACAMOLE beans, ancient grain blend. 15.5 Cuban bread. 19 SINGLE: $7 | GUACAMOLE TRIO: $18 WITH CHICKEN 20 WITH SHRIMP 22 ROASTED MOJO PORK NEW Cilantro rice, adobo black beans, roasted corn salsa. 18 Fresh avocados smashed with tomatillos, BRAISED BEEF ROPA VIEJA Plantains, pickled onion slaw, frijoles, aji pepper aioli. 21.5 onions, cilantro and lime juice. Served with SLOW-SMOKED PULLED CHICKEN Salvadorian rice, our housemade blend of plantain, malanga RUM-GLAZED CUBAN PORK Black beans, plantains, aji pepper aioli. 17 and corn chips. Add fresh ingredients: coconut mango rice, pico de gallo. 18 Classic $.50 Pico de Gallo | Roasted Red Peppers | Corn Grill & Seafood Spicy Peppers | Chipotle Honey | Mango ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 Pickled Jalapeños | Pickled Red Onion Candied Pumpkin Seeds | Roasted Garlic MOJO-MARINATED SOCKEYE SALMON* Yucca ADOBO-CRUSTED SIRLOIN STEAK* Sweet potato spaetzle, zucchini, roasted carrot purée, olive plantain hash, crispy onions, aji verde.
RECETAS PARA ESTE 15 DE SEPTIEMBRE Pozole Pozole sazonado con chile guajillo para aportar color e intensificar el sabor de la preparación, con pollo deshebrado, acompañado de la clásica guarnición de rábano, orégano, cebolla morada y láminas de aguacate, servido con aire de limón que ayuda a redondear el sabor. Tipo de receta Estándar Rendimiento 3.700 Kg Tamaño de la porción 0.37 Kg No. de porciones 10 Tiempo de preparación 20 minutos Tiempo de cocción 40 minutos Clasificación (tiempo/segmento) Plato fuerte PRODUCTO UFS: Knorr® Caldo de Pollo INGREDIENTES CANTIDAD UNIDAD Para el caldo: Pechuga de pollo con hueso 1.000 Kg Agua 3.000 L Knorr® Caldo de Pollo 0.035 Kg Laurel 0.002 Kg Chile guajillo molido 0.200 L Aceite 0.030 Kg Para la guarnición: Maíz pozolero cocido 0.500 Rábano en rodajas Kg Orégano seco 0.050 Kg Cebolla morada picada 0.001 Kg Láminas de aguacate 0.020 Kg Lechuga fileteada 0.050 Kg finamente 0.050 Kg Para el aire de limón: Jugo de limón 0.050 L Lecitina de soya 0.000 Kg MODO DE ELABORACIÓN: Paso 1.- Para el caldo: Cocer el pollo en el agua con el laurel y Knorr® Caldo de pollo. Paso 2.- Colar el caldo y desmenuzar el pollo. Calentar el aceite y freír el guajillo, agregar el caldo y el maíz pozolero, hervir por 5 minutos y rectificar sazón. Paso 3.- Para la guarnición: En un plato hondo colocar con ayuda de un cortador, montar el maíz pozolero seguido del pollo deshebrado, colocar la lechuga, los rábanos, el orégano seco y las láminas de aguacate.
SIGNATURE FLAVOR BY KATIE AYOUB s deeper exploration into Mexican cuisine continues to drive modern menu innovation, the sope offers A great potential. A classic Mexican comfort food, it’s most often seen as an antojito, or appetizer. Its base is made with crisp-fried masa harina, usually formed into a disc, ready to hold a few layers of big flavor. Here, the sope is topped with black beans spiked with salsa and fresh jalapeño, a crumble of Wisconsin queso blanco and then finished with pickled jalapeño. “Sopes are an authentic Mexican dish with countless regional variations,” says Allen Hendricks, vice president of foodservice & education for the Wisconsin Milk Marketing Board. “Chefs in the U.S. can explore versions with traditional Mexican flavors and ingredients, or create their own unique styles.” As with a taco or burger, toppings help build winning flavor. “Craveable add-ons—like Wisconsin cheese—increase the appeal, making sopes a great choice for small plate and bar bite menus,” says Hendricks. And for a Latin profile like the sope, it’s interesting to note that Hispanic/Mexican-style varieties are among the fastest-growing cheese varieties on menus today, according to Technomic. THE PICKLE Pickled red onion finishes the profile with a balance of acidity and crunch. Pickled jalapeños and carrots would also work well here. THE CHEESE Queso blanco is a fresh, mild, salty cheese that resists melting and browns easily. Queso fresco could be used instead, offering a mellow, creamy flavor. THE BASE A versatile comfort base hailing from Mexico, the sope offers up the nutty, slightly sweet flavor of a corn tortilla.
STARTERS BURRITOS + BOWLS WHOLE WHEAT CHIPS AVAILABLE (+1) ALL SERVED IN FLOUR TORTILLA. WHOLE WHEAT TORTILLA (+1) OR BROWN RICE (+50¢) AVAILABLE FRESH GUACAMOLE & CHIPS MP ENCHILADA STLYE WITH GREEN SAUCE & MELTED JACK CHEESE +$2 OLD WORLD ORANGE HABANERO LUMP CRAB PULLED BBQ PORK MAKE ANY BURRITO INTO A BOWL, OVER LETTUCE & LIME RICE TRIO OF SALSAS 6.75 WEST COAST BURRITO 9.75 served with corn tortilla chips, mango salsa, pico de gallo & salsa verde CLASSIC BURRITOS 8.95 refried pinto beans, lime rice, blend of mexican grilled chicken, portobello mushroom, sautéed TRADITIONAL NACHOS 10.95 cheeses, sour cream, guacamole, & pico de gallo peppers and onions, gorgonzola cheese, lime rice, jack cheese, salsa verde, lettuce, pico de gallo, jalapeño, guacamole & sour cream pico de gallo & citrus soy vinaigrette TEQUILA GRILL GRILLED OR CRISPY CHICKEN 9.50 Ask your server about our GLUTEN FREE menu ADD GROUND BEEF OR PULLED PORK +2 CRISPY FISH BURRITO 9.95 ADD STEAK OR CHICKEN +2 GRILLED OR CRISPY SHRIMP, lightly fried cod fish filet, shaved cabbage, a blend BEEF, CARNITAS, OR VEGGIES 9.75 of mexican cheeses, mango salsa & cilantro aioli ALL SERVED WITH PICO DE GALLO & SOUR CREAM. GRINGO NACHOS 13.95 our traditional nachos with ground beef, russian aioli & pickle chips GRILLED STEAK 9.95 *ANYTIME EGG BURRITO 8.50 WHOLE WHEAT SHELL AVAILABLE (+1) SIDE OF GUACAMOLE (+2) scrambled eggs, avocado, tater tots, pico de gallo, LUMP CRAB SALSA 12.95 PINEAPPLE & PORK 10.95 FAJITA BURRITO 10.25 jack cheese, & chipotle aioli slow cooked pork with citrus
EL PALOMAR All Day Menu Taquitos $10 Coctel de Crispy corn tortillas filled with Mariscos $16 shredded chipotle chicken served Prawns or octopus and shrimp BOTANAS with sour cream and guacamole. served in a chilled tomato broth Appetizers Rollos $15 with diced avocado, cucumber, Crispy flour tortillas filled with grilled green onion and cilantro. With fresh fish ceviche Market Price Guacamole (Sm) $6 - (Lg) $9 chicken or garden vegetables, whole beans, bell peppers, onion and cheese, Quesadilla de Nachos $13 served with sour cream and guacamole. Tortilla chips topped with refried Johann $10 With skirt steak $18 beans, cheese, salsa fresca, sour Flour tortilla filled with jack and cream and guacamole. cheddar cheese, served with sour Plato de With shredded chicken or beef $15 cream, guacamole and salsa fresca. Mariscos $17 With grilled chicken $16 With shredded chicken or beef Shrimp and octopus marinated in $12 With skirt steak $19 With grilled chicken $15 citrus juices. With skirt steak or shrimp $17 With fresh fish ceviche Market Price SOPAS Y ENSALADAS Soups & Salads House Salad $9 Ensalada Ensalada de Organic mixed greens topped with de Pollo $16 Mariscos $15 sliced tomato and cucumber with Organic mixed greens topped with House salad topped with citrus shredded carrot and red cabbage. grilled chicken sautéed in a tomatillo marinated shrimp and octopus. salsa, whole beans and sliced avocado. With fresh fish ceviche Market Price Sopa de Tortilla $14 Shredded chicken, chopped onion and Baby Greens Seared Ahi Salad $20 cilantro in a spiced chicken broth with Salad $12 Seasoned filet of ahi tuna with a miso crispy tortilla strips, diced avocado and Organic mixed baby greens, slivered glaze on organic mixed baby greens, queso fresco.
- Dinner Menu - Appetizers DIPS QUESADILLAS All dips are served with chips. A twelve inch soft flour tortillas lightly toasted with a blend of cheddar cheese, Monterey Jack cheese & onions, filled with your .95 GUACAMOLE DIP ........................... $7 choice of the following below. (sour cream & guacamole, add $1.50) BEAN & CHORIZO DIP ..................... $6.95 1. SALSA CHIPOTLE ................................... $9.95 .95 BEAN & CHEESE DIP ...................... $6.95 2. SALSA VERDE ...................................... $9 3. GRILLED CHICKEN & SALSA VERDE ...................$10.95 .50 CHILE CON QUESO .......................... $7 4. GRILLED CHICKEN & SALSA CHIPOTLE ................$10.95 BOTTOMLESS BOWL OF CHIPS y SALSA ............2.75 5. SHRIMP, KING CRAB SURIMI & SALSA VERDE ....... $11.25 Served with hot or mild salsa. Dine in only. (Not included in Happy Hour Pricing) (add $1.50 for 6oz salsa verde - not unlimited) FLAUTAS BANDERA ............................ $9.95 QUESO FUNDIDO CON CHORIZO Y RAJAS ...... $8.75 Fried Corn tortilla rolled and filled with shredded beef. Topped with Oaxaca cheese, chorizo and poblano peppers melted together and sour cream, Mexican white cheese, tomatoes, guacamole & cilantro. served with corn tortillas. .95 CEVICHE DE CAMARON (seasonal) .................$10 TIO STEVE’S NACHOS .............................$10.95 A tasty medley of shrimp, avocado, pico de gallo and lime juice Corn tortilla chips topped with beans, lettuce, pico de gallo, sour marinated to perfection. Served with a side of corn chips. cream and guacamole with your choice of tinga chicken or .25 ground beef. ALITAS DE POLLO .................................$10 Chicken wings with either Boca Chica’s special cholula sauce or a NACHOS VIEJO ................................ $8.95 spicy mango salsa. A Boca Chica original and a west side favorite.