Flame-Grilled Corn Off the Cob, Lime, Queso, Crema

ANTOJITOS (little cravings) Esquites- flame-grilled corn off the cob, lime, queso, crema, CEVICHE DEL DIA – fresh sashimi-grade local fish, lightly cured in coriander $8 (V) lime juice, with daily changing mix of chilli, fruits, coriander + onion Quesadilla- zucchini blossom, queso Oaxaca in fresh tortilla $10 (V) $MP Frijoles- warm black beans with queso + tortilla chips $10 (V) Guacamole- classic! topped with queso + tortilla chips $10 (V) CENA (dinner share plates) TACOS (on soft, corn tortillas made in house) Camarones- Ballina prawns, grilled papaya, Mayan salad $29 Pollo Valladolid- char-grilled chicken shredded, pico de gallo $7 Pulpo- flame-grilled octopus, salsa macha, charred tomaro, confit Bisteck- Cape Byron steak, frijoles, cotija, burnt onion salsa $8 potato, coffee butter $36 Lechon- roasted suckling pig, pork crackling, chile agua sauce $8 Pez Rostizado- catch of the day, jalapeno honey butter, salsa, salad, Longaniza- house-made chorizo, potato, coriander $7 + tortillas $MP Pescado- tikin xic style grilled fish, cabbage $7 Al Pastor- citrus + achiote marinated Bangalow pork, layered with Sabina- mixto of roasted, fresh + pickled mushrooms $7 (VG) pina + cooked trompo style with tortillas $32 Sandia- watermelon asado, pepita + coriander sikil pak $7 (VG) Guisano - slow-cooked cochinita pork to share, salsa, salad + tortillas Betabel- roasted beetroot, queso fresca, pecan, oregano (V) Asado Platter – char-grilled steak + tortillas to share ~ Cape Byron steak with worm salt + local pepper, habanero, chimichurri, potatoes $45 TOSTADAS (corn tortillas, baked until crisp) or ~ Watermelon steak in lime + chipotle salt, sunflower Ceviche- fresh daily fish with lime juice and chilli $10 sprouts, coriander + pepita sikil pak $35 Cochinita- pulled pork, pickled onion, refritos $7 Aquacate- avocado, onion, brazil nut, chapulines $9 (V) DULCE (sweets) Flan- classic Spanish custard + Mayan flavours – changes daily $14 BANQUET – for groups of 12 or more – chefs choice, or contact staff to organise custom menu $35+ .

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SHIRLEYS UPDATED MENU 070219 Reduced2x
BREAKFAST • LUNCH SPECIALS • SNACKS BREAKFASTDINNER • DESSERTS• LUNCH SPECIALS • LATE NIGHT• SNACKS CATERDINNER TRAYS • DESSERTS • FUNCTIONS • LATE & EVENTSNIGHT CATER TRAYS • FUNCTIONS & EVENTS www.shirleyscoffeeshop.com shirleyscoffeeshopfanpage @shirleys_saipan shirleyscoffeeshop hirley’s Coffee Shop opened its doors in January of 1983 at the Downtown Hotel in Hagatna, Guam. It was my dream to combine Chinese and American food into a satisfying menu. The tastes and personalities of the customers who come through Shirley’s Coffee Shop doors are as different as their shoe sizes, but they all have one thing in common: they enjoy the best tast- ing combination of Oriental and American cooking for which Shirley’s is famous for. I personally invite you to come and bring your friends and family for a tasty treat that you will remember. Shirley’s Coffee Shop is acclaimed to have the best fried rice, pancakes, and ome- lets on Guam and Saipan by some very important people…our customers. Thank you for coming to Mama Shirley’s Coffee Shop! Sincerely, Mama Shirley Chamorro Sausage Cheese Omelet with Waffles A breakfast All-Day treat anytime! Breakfast Served with your choice of steamed white Upgrade your plain rice to any or brown rice, toast, pancakes, waffles, fried rice of your choice for fries, hashbrown or English Muffin. Served with your choice of steamed rice, Upgrade your plain rice to any $3.15 extra toast, pancakes, or English muffin. fried rice of your choice for $3.15 extra Eggs 'n Things Omelets Ham/Bacon/Spam/Spicy Spam Links/Corned
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Economic Promotion Through One-Town One Product
International Journal of Academic Research in Business and Social Sciences July 2013, Vol. 3, No. 7 ISSN: 2222-6990 Economic Promotion through One-Town One Product Dr. Eric S. Parilla Northwestern University, Philippines DOI: 10.6007/IJARBSS/v3-i7/75 URL: http://dx.doi.org/10.6007/IJARBSS/v3-i7/75 Abstract: OTOP Philippines supports micro, small and medium enterprises (MSMEs) to manufacture, offer and market distinctive products or services through the use of indigenous raw materials and local skills and talents. It is a government program that supports micro, small and medium enterprises (MSMEs) to manufacture, offer, and market distinctive products or services through the use of indigenous raw materials and local skills and talents. Here in Ilocos Norte, One-Town- One-Product program is being spearheaded by the local chief executives of the different municipalities and towns and the Department of Trade and industry. Through several local ordinances, the different towns and cities have identified their own products under the program which will receive the support of the government and of the Department of Trade and Industry. This research aimed to find out the economic impact of One Town One Product program of the government in the Province of Ilocos Norte. The OTOP owners in Ilocos Norte are already adult, dominated by college graduate and married women. Most of them have not attended seminars and trainings and are not members of professional organizations. Majority of the OTOP businesses in Ilocos Norte have existed for 16-20 years and are engaged in manufacturing and most of them are sole proprietor.
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Don't Forget to Check out Our Mini Store and Ice Cream Shop Next Door
Most items are cooked to order. Thank you for your patience! LET US HOST YOUR NEXT PARTY HERE AT THE RESTAURANT. KAMAYAN-LUAU STARTING AT $20.00 PER PERSON. *WE CAN HOST 10-50 GUESTS #FUNDRAISINGS #BIRTHDAYS #BARKADA #GETTOGETHER INQUIRE ABOUT OUR CATERINGS #OFFICEPARTIES #CORPORATECATERINGS #ANYEVENTS EMAIL ME AT [email protected] or text at (408) 807-5927 E INQUIRE ABOUT OUR CATERING EVENTS DON’T FORGET TO CHECK OUT OUR MINI STORE AND ICE CREAM SHOP NEXT DOOR ALL OR OUR “TABLE SAUCES” ARE AVAIL FOR SALE AT OUR “SARISARI” STORE. PARTY PACK FROZEN LUMPIAS $29.50 / 4LBS. / 120 PCS. 1POUND PACK FROZEN LUMPIAS $7.95 CHIC OR PORK 1LB. PACK FROZEN TAPA MEAT $8.75 1LB. TAPSILOG MADE LONGANIZA $6.75 ALL AVAILABLE FOR SALE AT OUR “SARISARI’ STORE (GF) = Gluten Free (V) = Available as a Vegetarian Dish ALC = Avalable in ALA Carte portion MSG FREE Prices are all subject to change without notice. ONLY VISA and MasterCards are accepted. For TO-GO menus, please send email request to [email protected], Most items are cooked to order. Thank you for your patience! Now hosting Private Parties, see our Pre-Fixe KAMAYAN/Philippine Luau Menu *OUR MENU ROTATES EVERY 6-8 WEEKS TO KEEP IT INTERESTING Did you know that REDHORSE on tap are not even available in most of the Philippines? AVAILABLE HERE AT TAPSILOG BISTRO!! CRAFT BEERS DESCRIPTION CITY ABV 16oz PITCHER 1/2YARD H-HOUR SAN MIGUEL PALE PHILIPPINE 5.50% $7.00 $20 $5 BEER DRAFT PILSEN ISLANDS $14 RED HORSE DEEPLY PHILIPPINE $7.00 $5 ON TAP HUED ISLANDS 8.0% $20 $14 LAGER / MALT BALLAST
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El Cilantrillo-Menu.Pdf
APPETIZERS APERITIVOSHOUSE FAVORITES 50 ARANITAS DE PLÁTANO STUFF PLANTAIN SPIDERS 4 TOSTONES RELLENOS PLANTAIN CARRUCHO/ CONCH $12.99 | PULPO/OCTOPUS $11.99 99 | CAMARONES /SHRIMPS $11.99 | MIXTO/SEAFOOD SORULLITOS DE MAÍZ MIX $13.99 | POLLO/CHICKEN $8.99 | BISTEC/STUFF CORN FRITTERS 3 TOP SIRLOIN $8.99 *PUEDE SER PLÁTANO O YUCA MORCILLA SAUSAGE 1/2 LIBRA $4.50/ 1 LIBRA $8.75 99 99 CROQUETAS DE JAMÓN SURTIDO “EL ESMAYAO” YUCA CARNE/ 4 ALCAPURRIAS 00 HAM CROQUETTE CARNE FRITA, CHICHARRÓN DE POLLO, TOSTONES,23 MASA CARNE LONGANIZA, QUESO Y SORULLITOS DE MAÍZ. CASAVA & MEAT / PLANTAIN & MEAT 3*4 X $10.00* CON SALSA QUESO FRITO DE GUAYABA FRIED PORK, CHICKEN CRACKLING, FRIED PLANTAINS, 99 LONGANIZA, CHEESE & CORN FRITTERS ALCAPURRIAS DE JUEY 50 FRIED CHEESE W. GUAVA SALSA DIP 7 YUCA / CASSAVA CRAB *43 X $12.00* 99 POLLO ALITAS DE POLLO LONGANIZA PUERTORRIQUEÑA PASTELILLOS O CARNE 00 11 CHICKEN WINGS 1/2 LIBRA $4.50/ 1 LIBRA $8.75 CHICKEN OR BEEF 3 00 RELLENO EL SORULLO DE MAIZ DE QUESO 00 CHAPÍN 2 SURTIDO FIESTÓN PASTELILLOS 00 CORN FRITTER FILLED WITH CHEESE 15 TRUNKFISH EMPANADAS 4 SURTIDO DE EMPANADILLAS DE PIZZA | CARNE Y POLLO | ALCAPURRIA DE CARNE | CROQUETAS SALMOREJO BOCADITOS MERO 99 DE JUEYES DE JAMÓN | PALITOS DE MALANGA Y PANA PASTELILLOS 00 BREADED GROUPER BITES 9 PARTY SAMPLER OF PIZZA, BEEF & CHICKEN EMPANADA CRAB GAZPACHO 6 YUCA BEEF FRITTER | HAM CROQUETTS | MALANGA & BREADFRUIT FRIES MINI CORDON BLUE 00 99 CALAMARES FRITOS MINI CORDON BLUE 1/2 DOZ DE YUCA RELLENA 6 00 FRIED CALAMARI 9 ALCAPURRIAS DE CORN BEEF 4 BOLITAS DE MOFONGO 99 CASSAVA FILLED WITH CORN BEEF 00 PALITOS DE PANA MOFONGO BALLS 1/2 DOZ 4 BREADFRUIT FRIES 5 PALITOS DE MALANGA 00 MALANGA FRIES 5 HOUSE SALAD EN S A L A DA Cilantro house salad: lechuga, tomates, cebolla, queso,crUTONEs, pimientos, cilantro house dreSsing.
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View Dinner Menu
SEN~OR WONG - Botanas - - Tacos - b Edamame 5 Served with red rice, pinto beans & pickled jalapeños Steamed soy beans seasoned with salt. Pollo al Pastor 10.5 Señor Wong Wings 7 Spice rubbed chicken, served with roasted pineapple-habañero pico Braised & grilled with house sauce. de gallo. b Wonton Poppers 5 Tinga Poblano 10.5 Cream cheese & jalapeño filling, served with spicy apricot sauce. Stewed shredded pork served with tomatillo-avocado salsa. Pork Egg Rolls 5.5 b el Mocko 10.5 Hand rolled in a crispy Lumpia wrapper. Served with nouc cham. Spicy mock duck served with fresh pico de gallo & avocado. Spring Rolls 5.5 Barbacoa de Borrego 12 Shrimp, roasted pork, spring greens, fresh herbs & soba noodles. Served Roasted lamb served with smoked poblano salsa, crema & cilantro. with peanut sauce. Pescado Especial 13.5 Szechwan Dumplings 6.5 Pan-seared Alaskan cod with white cabbage, red onions, & mango-habañero Pork and shrimp filling, in Szechwan sauce with jalapeño & green onions.. sauce. Korean Short Ribs 8 Beef ribs marinated & grilled with a side of kimchi. - Stir frys - Lemongrass Lettuce Wraps 8 Marinated flank steak, served with lettuce, pickled salad, vermicelli noodles and peanut sauce. Served with jasmine rice b Sweet Potato Fries 6 Szechwan House cut & battered. Served with Sriracha-mayo. Chicken / 13 Beef / 14 Red and green bell peppers, onions, green onions, bamboo shoots, stir fried b Black Bean Croquetas 6.5 in a spicy Szechwan sauce. Deep fried & served with grilled lemon aioli. Spicy Lemongrass Firecracker Shrimp 7 Chicken / 13 Beef / 14 Shrimp / 15 Shrimp in crispy wrapper, served with creamy Sambol-horseradish sauce.
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Soup at the Distinguished Table in Mexico City, 1830-1920
SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.
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Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style.
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Spanish Sausages
Morcilla Spanish-Style Blood Sausage Description: Mo r c il l a Our Morcilla is inspired by the famed product of Burgos in Spain, but while they use pork blood we chose to use beef blood for a richer flavor and darker final color. Equal to its weight in blood we use onions to fortify the flavor coming with the spices. ingredients: Pork, Beef Blood, Onions, Sea Salt, Gluten-Free Flour, Spices, Garlic Powder, Sodium Nitrite Product name Morcilla product code ND051 UPC 857996005488 10 days Fresh Shelf Life 6 months Frozen Catch Weight 10 lbs. Product L x w x h 8 x 6 x 3 (approx.) Case pack 2 each / 5 lb. Links case l x w x h 12 x 10 x 4 Nutrition Facts pallet config. 216 cs. (18 layers / 12 cs. per layer) Serving Size 1 oz. (28g) Servings Per Container: VARIES Amount Per Serving Calories 140 Calories from Fat 130 %Daily Value* Total Fat 14g 22% Saturated Fat 5g 25% Trans Fat 0g Cholesterol 15mg 5% Sodium 330mg 14% Total Carbohydrate 2g 1% Dietary Fiber 1g 5% Sugars 0g Protein 2g Vitamin A 40% ¥ Vitamin C 0% Calcium 0% ¥ Iron 2% *Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2000 2500 Total Fat Less than 65g 80g Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2400mg 2400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram: Fat 9 ¥ Carbohydrate 4 ¥ Protein 4 Longaniza Mild Chorizo Description: Lon g an i z a Our Longaniza draws inspiration from its authentic Castile regional counterpart.
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Social Event Menus
STATIONS 25 ppl. Minimum Bruschetta Station | $22 Heirloom Tomato, Fresh Basil Hummus, Extra Virgin Olive Oil, Fresh Local Herbs Grilled Herb Vegetables Goat Cheese, Honey, Pine Nuts, Arugula Flatbread Station | $25 Prosciutto di Parma Chorizo, Sundried Tomato, Garlic Confit, Ricotta Goat Cheese, Spinach, Walnuts, Pear, Speck Portobello & Mozzarella Sliders Station | $28 Beef, Cheddar, Bacon Local Longaniza Sausage, Coleslaw Pulled Pork Portobello, Gorgonzola Dolce Cheeses Station | $32 (cost is based on selection of cheese) Selections of Domestic & Imported Cheese Assorted Artisan Breads, Traditional Condiments Prices listed are Per Person 22% Banquet Service & Administrative Fee, 11.5% Gov’t Tax will be added to all menu selections and to the Service & Administrative Fee; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness Charcuterie Station | $25 Selection of Italian Cold Cuts Assorted Artisan Breads, Traditional Condiments Dessert Station | $26 Coconut Flan Key Lime Tart Milk Chocolate Pot de Crème Sweet Snacks Table | $16 Quesitos Besitos de Coco Panatella de Guayaba Madelines After Party Station | $28 Chorizo, Chicken, Gandul, Asopao’ Stew, Pan Sobao’ Chicken Empanadillas Pulled Pork Sliders Mini Focaccia Pizza, Roma Tomato, Gorgonzola, Aioli Prices listed are Per Person 22% Banquet Service & Administrative Fee, 11.5% Gov’t Tax will be added to all menu selections and to the Service & Administrative Fee; Consuming raw or undercooked meats, poultry, seafood, shellfish,
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Helpful Filipino Terms and Items, Commonly Used in Cooking!
Philippine Cooking Helpful Filipino terms and items, commonly used in cooking! Achara-pickled fruits or vegetables served as a relish with grated green papaya or sauerkraut. Achuete or Achiote-annatto seeds used to give food a reddish color. Seeds are soaked in water to extract the color. Usually available in bottles in most supermarkets or Hispanic food stores. Adobo-a generic term of cooking meat, fish or vegetables in garlic, vinegar, soy sauce and pepper. It is the name of the dish as well as the style of cooking. Alimasag-a variety of crab with large pincers. Apritada-meat dish with tomato sauce and vegetables; a Spanish-influenced dish. Arroz-Spanish word for "rice." Asado-a meat dish cooked with romatoes, onions and other seasonings. Baboy-Tagalog term for "pork" or "pig." Bagoong-salty, fermented sauce or paste made from small shrimps or fish, used as an accompaniment to main dishes; also known as ancovy sauce. It is available regular or sauteed. Bistek-beefsteak. Buko-a young coconut. Calamansi-a small limelike fruit found in the tropics. Lemon is the best substitute. Caldereta-goat-meat stew. Camaron rebosado-shelled shrimps (with tail on) dipped in a batter and deep fried. Cassava-an edible, starchy root used in making bread or tapioca. Chicharon-crisp fried pork rind or skin. Chorizo de Bilbao-Spanish sausage used for flavoring dishes. Dilis-long-jawed anchovy. Embutido-ground meat roll, usually made with ground pork stuffed with ham, pickles, eggs and raisins. Empanada-meat turnover with ground beef, chopped olives, raisins and a slice of hardboiled egg.
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Nanay's Kusina Or Carinderia? the Perceived Lack of Filipino Restaurants in American Dining
W&M ScholarWorks Undergraduate Honors Theses Theses, Dissertations, & Master Projects 5-2010 Nanay's Kusina or Carinderia? The Perceived Lack of Filipino Restaurants in American Dining Amanda L. Tira Andrei College of William and Mary Follow this and additional works at: https://scholarworks.wm.edu/honorstheses Part of the Anthropology Commons Recommended Citation Andrei, Amanda L. Tira, "Nanay's Kusina or Carinderia? The Perceived Lack of Filipino Restaurants in American Dining" (2010). Undergraduate Honors Theses. Paper 722. https://scholarworks.wm.edu/honorstheses/722 This Honors Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Undergraduate Honors Theses by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. Nanay’s Kusina or Carinderia? The Perceived Lack of Filipino Restaurants in American Dining A thesis submitted in partial fulfillment of the requirement for the degree of Bachelor of Arts in Anthropology from The College of William and Mary by Amanda L. Tira Andrei Accepted for High Honors (Honors, High Honors, Highest Honors) Brad Weiss , Director Anne Rasmussen Jonathan Glasser Williamsburg, VA April 27, 2010 Nanay’s Kusina or Carinderia? The Perceived Lack of Filipino Restaurants in American Dining Department of Anthropology College of William & Mary By Amanda L. Tira Andrei 2009-2010 Dedicated to Codin Andrei and Mercedes Tira Andrei ACKNOWLEDGEMENTS I would like to thank all the people who helped me in the creation of this thesis. Thank you to my advisors, Dr. Tomoko Hamada Connolly and Dr.
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