DOCSLIB.ORG

Vixi X Gourmet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vixi X Gourmet Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Aceites y mantecas Oaxaca Aceite de ajonjoli claro 1 lt Aceites y mantecas Oaxaca Aceite de ajonjoli claro 1 lt / caja 12 pzas Aceites y mantecas Oaxaca Aceite de ajonjoli claro 4 lt Aceites y mantecas Oaxaca Aceite de ajonjoli claro 4 lt / caja 4 pzas Aceites y mantecas Oaxaca Aceite de ajonjoli claro 500 ml Aceites y mantecas Oaxaca Aceite de ajonjoli claro 500 ml / caja 12 pzas Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 1 lt Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 1 lt / caja 12 pzas Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 4 lt Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 4 lt / caja 4 pzas Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 500 ml Aceites y mantecas Oaxaca Aceite de ajonjoli obscuro 500 ml / caja 12 pzas Aceites y mantecas Oaxaca Asiento de puerco Agave Oaxaca Agave cocido ** Agave Oaxaca Agave cocido pieza ** Agave Oaxaca Agave crudo ** Bebidas Hidalgo Curado de pulque chocolate cristal (340 ml)** Bebidas Hidalgo Curado de pulque coco-piña cristal (340 ml) ** Bebidas Hidalgo Curado de pulque fresa cristal (340 ml) ** Bebidas Hidalgo Pulque natural cristal (340 ml) ** Café Chiapas Café en grano tostado majomut Café Chiapas Café manet descafeinado tostado Café Chiapas Café manet descafeinado tostado y molido Café Chiapas Café montebello tostado Café Chiapas Café montebello tostado y molido Café Chiapas Café tostado y molido majomut Café Chiapas Café tostado y molido tenam Café Oaxaca Café en grano sin tostar Café Oaxaca Café molido oaxaca Carnes Oaxaca Cecina enchilada ** Carnes Oaxaca Chorizo de cerdo ** Carnes Oaxaca Chorizo de res ** Carnes Oaxaca Salchicha oaxaqueña** www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Carnes Oaxaca Tasajo de hebra ** Chapulin Oaxaca Chapulin congelado ** Chapulin Oaxaca Chapulin seco Chiles secos Oaxaca Ancho negro Chiles secos Oaxaca Ancho rojo Chiles secos Oaxaca Arbol con pata Chiles secos Oaxaca Arbol sin pata Chiles secos Oaxaca Cascabel Chiles secos Oaxaca Catarina Chiles secos Oaxaca Chilhalle negro Chiles secos Oaxaca Chilhalle rojo Chiles secos Oaxaca Chipotle oax chico Chiles secos Oaxaca Guajillo Chiles secos Oaxaca Mora Chiles secos Oaxaca Morita Chiles secos Oaxaca Mulato Chiles secos Oaxaca Pasilla mex. Chiles secos Oaxaca Pasilla oax. Chico Chiles secos Oaxaca Pasilla oax. Gde Chiles secos Oaxaca Piquin Chiles secos Oaxaca Chipotle meco Chiles secos Oaxaca Costeño Chiles secos Oaxaca Puya Chocolates Oaxaca Chocolate redondo mayordomo 1.150 kg bote Chocolates Oaxaca Chocolate amargo mayordomo sabor canela Chocolates Oaxaca Chocolate amargo mayordomo sabor nuez Chocolates Oaxaca Chocolate amargo mayordomo sabor vainilla Chocolates Oaxaca Chocolate amargo mayordomo sin azucar Chocolates Oaxaca Chocolate semiamargo mayordomo Colorantes Mexico Colorante artificial amarillo naranja 1 frasco kg Condimentos Yucatan Recado blanco pres. 1 kg Condimentos Yucatan Recado negro pres. 1 kg Condimentos Yucatan Recado rojo (achiote) pres. 1 kg www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Flores y frutos Oaxaca Flor de jamaica 100 grs Granos Oaxaca Cacao seco sin tostar Granos Oaxaca Cacao tostado sin cascara Granos Oaxaca Cacao molienda puro Granos Oaxaca Cacao molienda almendra y canela pasta Granos Oaxaca Cacao 100% puro Gusanos Jalisco Acocil ** Gusanos Jalisco Ahuautle ** Gusanos Jalisco Chapulin congelado ** Gusanos Jalisco Charal chapala seco ** Gusanos Jalisco Escamol ** Gusanos Jalisco Gusano blanco ** Gusanos Jalisco Gusano rojo de maguey (chinicuil) ** Gusanos Jalisco Hormiga chicatana ** Gusanos Jalisco Papa silvestre ** Gusanos Oaxaca Gusano de maguey ** Harinas Oaxaca Harina de ajonjoli 500 grs Hierbas Oaxaca Flor de calabaza ** Hierbas Oaxaca Guias de calabaza ** Hierbas Oaxaca Hierba de conejo (seca) ** Hierbas Oaxaca Pitiona ** Hierbas Oaxaca Quelites ** Lacteos Oaxaca Crema Lacteos Oaxaca Mantequilla Lacteos Oaxaca Quesillo oaxaqueño Lacteos Oaxaca Queso fresco pres. 500 grs. Lacteos Oaxaca Queso fresco pres. 900 grs. Lacteos Oaxaca Queso panela Lacteos Oaxaca Queso doble crema 500 grs Lacteos Michoacan Queso cotija añejo Maiz Oaxaca Pinole Maiz Oaxaca Tejate en polvo paq. Chico 2l Maiz Oaxaca Tejate en polvo paq grande 4l www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Maiz Oaxaca Tlayudas Maiz Oaxaca Tlayadas chicas Maiz Oaxaca Tlayudas grandes (blancas, amar y azules) Maiz Oaxaca totopo botanero de itsmo Maiz Oaxaca Totopo de coco Maiz Oaxaca Totopo del itsmo Maiz Oaxaca Totopo botanero de itsmo 100 pzas Mermeladas Yucatan Mermelada chile habanero pres fco 250 ml Mermeladas Yucatan Mermelada chile habanero pres pet 150 ml Mermeladas Yucatan Mini mermelada chile habanero fco. 1 onza Miel Jalisco Miel de agave galon de 5.5 kg Miel Jalisco Miel de agave presentación 345 g Miel Jalisco miel de agave presentación 680 g Moles y pastas Oaxaca mole chichilo Moles y pastas Oaxaca Mole coloradito vixi Moles y pastas Oaxaca Mole negro vixi Moles y pastas Oaxaca Mole negro cubeta de 20 kg vixi Moles y pastas Oaxaca Mole negro cubeta de 5 kg vixi Moles y pastas Oaxaca Mole rojo vixi Moles y pastas Oaxaca Pipian verde vixi Moles y pastas Oaxaca Mole en frasco mole negro mayordomo Moles y pastas Oaxaca Mole en frasco mole rojo mayordomo Moles y pastas Puebla Chipotle con piloncillo paq. 210 grs Moles y pastas Puebla Mole poblano gourmet la encomienda 250 grs Moles y pastas Puebla Mole poblano gourmet la encomienda 500 grs Moles y pastas Puebla Salsa de chipotle con piloncillo 300 grs Sales Oaxaca Sal de gusano Sales Oaxaca Sal de gusano en bote Sales Oaxaca Tequesquite Salsas Oaxaca Salsa chintextle cubeta de 4 kg Salsas Puebla Salsa picosa de chipotles Salsas Puebla Salsa picosa de chipotle con mango galon de 4.8 kg Salsas Puebla Salsa picosa de chipotle con mango www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Salsas Puebla Salsa picosa de chipotle galon de 4.8 kg Salsas Yucatan Chile habanero en almibar fco 250 ml Salsas Yucatan Mini pasta asada fco de 1 onza Salsas Yucatan Mini salsa del patron fco 1 onza Salsas Yucatan Pasta de chile habanero asada o naranja pres. 250 grs. Salsas Yucatan Pure chile habanero pet 150 ml Salsas Yucatan Salsa del patron fco 250 ml Salsas Yucatan Salsa chile habanero pres pet 148 ml (verde o roja) Salsas Yucatan salsa chile habanero pres pet 250 ml (verde o roja) Salsas Oaxaca salsa pasilla en curtido fco. 280 grs Salsas Oaxaca Salsa adobada chipotle-morita fco. 280 grs Salsas Oaxaca Salsa la picosita fco. 220 grs Semilla Oaxaca Ajonjoli convencional costal 40 kg Semilla Oaxaca Ajonjoli crudo 500 grs. Semilla Oaxaca Ajonjoli crudo organico 500 grs Semilla Oaxaca Ajonjoli crudo organico costal 40 kg Semilla Oaxaca Ajonjoli tostado 200 grs Semilla Oaxaca Ajonjoli tostado 200 grs / caja con 30 pzas Semilla Oaxaca Ajonjoli tostado 500 grs Semilla Oaxaca Ajonjoli tostado 500 grs / caja con 20 pzas Semilla Oaxaca Vaina de cacao seca Semilla Oaxaca Frijol rojo Semilla Oaxaca Maiz criollo Semilla Oaxaca Maiz cacahuazintle Vainilla Veracruz Extracto de vainilla 125 ml Vainilla Veracruz Extracto de vainilla 250 ml Vainilla Veracruz Saborizante de vainilla 125 ml Vainilla Veracruz Saborizante de vainilla 250 ml Vainilla Veracruz Extracto de nat de vainilla a granel 4l Vainilla Veracruz Extracto de nat de vainilla a granel 20l Vainilla Veracruz Vainas de vainilla paq. 30 grs (al vacio) Refresco artesanales Mexico sabor lynche, royal tonic, pomelo y maracuya 275 ml Concentrado de gengibre Mexico Spicy ginger 500 ml www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Dulces Oaxaca Piloncillo Dulces Oaxaca Piloncillo Dulces Oaxaca Dulce de agave Dulces Oaxaca Cacahuate garapiñado rojo Dulces Oaxaca Cacahuate garapiñado rojo 140 grs Dulces Puebla Obleas mini Dulces Puebla Tamarindo de bola Dulces Puebla Tornillo de leche Dulces Puebla Charola de leche ** Dulces Puebla Nugatt de nuez ** Dulces Puebla Mueganos de tehuacan ** Dulces Puebla Mueganos bola ** Dulces Puebla Chocoamaranto Dulces Puebla Paquete de alegria chico Dulces Puebla Paquete de alegria grande Dulces Puebla Palanqueta de cacahuate Dulces Puebla Palanqueta de amaranto Dulces Puebla Palanqueta de pepita Dulces Puebla Paquete de 3 macarrones ** Dulces Puebla Cocada horneada grande Dulces Puebla Charola de bolitas de palanqueta Dulces Puebla Paquete especial de palanqueta Dulces Puebla Paletas de caramelo chicas Dulces Puebla Paletas de caramelo grande Dulces Puebla Jamoncillos chicos ** Dulces Puebla Ate en barra surtida Dulces Puebla Borrachitos ** Dulces Puebla Camotes grandes caja de 5 pzas ** Dulces Puebla Camotes chicos caja de 10 pzas ** Dulces Puebla Camotes grandes caja de 10 pzas ** Dulces Puebla Ollitas de tamarindo Dulces Puebla Merenguitos ** Dulces Puebla Coquitos de vainilla, limon y piña www.viximexico.com @viximexico /VixiMexico vixi.mexico Vixi X Gourmet CATEGORÍA ORIGEN NOMBRE DEL PRODUCTO Dulces Puebla Alegrias chicas Dulces Puebla Alegrias grandes Dulces Puebla Sevillanas 30 grs. Paq. Con 25 piezas Dulces Puebla Glorias 30 grs. Paq. Con 25 piezas Dulces Puebla Agar (dulce de alga marina) Dulces Puebla agar enchilado Dulces Puebla Agar con chocolate Dulces Puebla Obleas con cajeta la sevillana 30 grs. Paq. C/25 pzas Dulces Puebla Obleas con cajeta la sevillana 10 grs. Paq. C/20 pzas
Load more

Recommended publications
  • Download Braised Turkey in Mole Sauce
    Braised Turkey in Mole Sauce (adapted from High Plains, the Joy of Alberta Cuisine) You’ll need a cast iron Dutch oven to make this dish in the best way possible. If you don’t have one, put it on your Christmas wish list or just go buy yourself one – You’re worth it! 4 dried ancho chiles 1 chipotle chile in adobo 5 Roma tomatoes, chopped (I left the skins on) 1 large yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon dried cumin Bouquet garnie of 6 whole allspice berries, 1 stick cinnamon, 3 cloves and 4 whole peppercorns wrapped in cheesecloth 1 cup water 1/4 cup blanched almonds 1/4 cup sesame seeds 1/4 cup raisins 2 cups low sodium chicken broth 1 cube Knorr Swiss Chicken bouillon 3/4 of a disc of Mexican Chocolate, chopped Salt and freshly ground black pepper 2 large turkey thighs, skin on (about 2.5 pounds) 2 tablespoons vegetable oil Heat cast iron Dutch oven over high heat. Add dried ancho chiles and cook, pressing down with a spatula until soft. Turn often so they don’t burn. (About 5 minutes). Remove from heat and place chiles into a bowl. Cover with boiling water and allow to hydrate for 15 minutes. Remove from bowl and remove seeds and stems. Place chiles into a medium pot along with chipotle, tomatoes, onion, garlic, oregano, cumin, bouquet garni and water. Bring to a boil, then reduce heat to low simmer, cover and cook for 30 minutes.
    [Show full text]
  • Banquet Menu Bodas Wedding
    BODAS BANQUET WEDDING MENU EMPLATADOS THEHACIENDAS.COM THEHACIENDAS.COM ©2020 Marriott International. All Rights Reserved. The Luxury Collection and their logos are the trademarks of Marriott International . ©2016 Starwood Hotels & Resorts Worldwide, Inc. All Rights Reserved. The Luxury Collection and their logos are the trademarks of Starwood Hotels & Resorts Worldwide, Inc., or its affiliates. COMIDAS Y CENAS LUNCH AND DINNER EMPLATADO / PLATED REGIONAL DESDE / FROM $ 65 USD++ ENTRADA (UNA OPCION) / APPETIZER (ONE OPTION) Ensalada Temozón, lechugas, supremas de cítricos, espárragos, pepita caramelizada, tomate cherry Sopa de lima con pimientos asados, pollo, tortillas fritas Guacamole yucateco, servido con totopos en recado rojo y negro Ceviche de mero marinado en lima con salsa verde, cremoso de aguacate, totopos Ensalada Kinich, tomate, panela, albahaca, aceite de oliva Panuchos con cochinita pibil o pollo Temozón salad, lettuce, citrus supremes, asparagus, caramelized pumpkin seeds, cherry tomatoes Regional lime soup, served with peppers, shredded chicken and tortilla strips Yucatecan guacamole served with annatto tortilla chips Grouper ceviche seasoned with local lime served over avocado cream Kinich salad, tomato, panela cheese, basil and olive oil Panuchos (stuffed tortilla with refried beans, topped with cochinita pibil or shredded chicken with pickled red onion PLATO FUERTE (UNA OPCIÓN) / ENTRÉE (ONE OPTION) Pollo a la yucateca acompañado de frijoles refritos, cebolla encurtida, chiles toreados y salsa xnipec Cochinita pibil
    [Show full text]
  • Cifyoaimeh REPORT Meeting Date: December 12, 2018 General Plan Element: Land Use General Plan Goal: Support a Diversity of Businesses
    Item 4 cifYoaiMeH REPORT Meeting Date: December 12, 2018 General Plan Element: Land Use General Plan Goal: Support a diversity of businesses. ACTION Liquor License Request for 78-LL-2018 Agave Del Mar. To consider forwarding a recommendation of approval to the Arizona Department of Liquor Licenses and Control for a Series 12 (restaurant) State liquor license for an existing location and new owner. OWNER Grupo Agave Del Scottsdale Inc APPLICANT CONTACT Amy S. Nations LOCATION 8390 E. Via De Ventura Suite F105 BACKGROUND This request is for a Series 12 (restaurant) liquor license for an existing location with new owner. APPLICANT'S PROPOSAL The applicant is seeking a favorable recommendation on a Series 12 (restaurant) liquor license. This allows the holder of a restaurant license to sell and serve spirituous liquor solely for consumption on the premises of an establishment which derives at least forty percent (40%) of its total revenue from the sale of food. City Council Report | Agave Del Mar The applicant has indicated that this establishment will serve liquor between the hours of 11:00 a.m. to 10:00 p.m.; however, due to State liquor license processing requirements, they are not required to notify the City or the State if they change their hours of operation. IMPACT ANALYSIS Reliability and Location A.R.S. Section 4.-203.A and R19-1-702 Granting a License for a New Owner for a Certain Location. The capability, qualifications and reliability of the applicant has been shown. Restaurant A.R.S. Section 4-205.02 and R19-1-206 Criteria for Restaurant Operations.
    [Show full text]
  • Botanas Healthy, Sustainable, & Flavorful
    Our corn masa is nixtamalized and ground daily from organic, non- GMO corn. We aim to support the need for diversified, organic, & non-GMO ingredients that are botanas healthy, sustainable, & flavorful. peruvian corn nuts | 4 guacamole & chips | 10 escabeche pickled vegetables | 7 heirloom beans [ available vegan ] | domingo rojo | mayocoba | yellow eye | alubia blanca | sky hill farms goat feta | 5 ensaladas [ add rosie organic chicken +6 | heritage pork al pastor +7 | pan seared yellowtail + 12 ] seasonal green | county line mixed baby greens | strawberry | sky hill farms goat feta | pepitas | white wine vinaigrette half 7 / full 14 three sisters [ vegan ] | shaved lacinato kale | stewed christmas lima beans | summer squash | corn hominy | amaranth peruvian corn nuts | jamaica vinaigrette half 8.5 / full 17 quesadillas [ two quesadillas per order ] sweet potato | japanese sweet potato purée | pepper jack | pepitas | chipotle honey | 12 mushroom | oyster mushrooms | queso oaxaca | epazote | 14 heritage pork [ until sold out ] | al pastor | queso oaxaca | cilantro | serrano | spring onion | 15 chicken | rosie organic chicken | queso oaxaca | sautéed onion | 14 solo queso | queso oaxaca | 6 tacos [ two tacos per order ] al pastor [ until sold out ] | heritage pork | guajillo adobo | pineapple | cilantro | serrano | spring onion | 14 recado rojo | rosie organic chicken | achiote | sautéed onion | pea sprouts | bellwether farms crème fraiche | 13 yellowtail | pan-seared yellowtail | shaved brussel sprouts | shaved red cabbage | cilantro
    [Show full text]
  • Chicken Mole Chili Paired with 2015 Zinfandel, Cassata Vineyards
    CHICKEN MOLE CHILI PAIRED WITH 2015 ZINFANDEL, CASSATA VINEYARDS INGREDIENTS 3 tablespoons slivered almonds 1 (14½-oz.) can whole tomatoes, undrained 1 small yellow onion, chopped Dare to Pair! ¾ cup lower-sodium chicken broth This Zinfandel’s jammy notes and slightly tannic 2 chipotle chiles in adobo sauce backbone make mole an ideal pairing with the 2 tbsp. adobo sauce (from 1 [7-oz.] can) sweet baking and exotic savory spices along 2 tbsp. semisweet baking chocolate, finely chopped with the cacao’s own gentle tannin. The fruit- 2¼ teaspoons kosher salt driven side of this wine tones the heat and is 1 teaspoon ground cumin complimented by a medium bodied protein by way of the chicken that is tenderized in a slow ½ teaspoon ground cinnamon cooker. 1½ pounds boneless, skinless chicken thighs 2 (15-oz.) cans pinto beans, drained and rinsed 2 tablespoons lime juice (from 1 lime) 2-3 avocados INSTRUCTIONS Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet & bake in preheated oven until toasted, about 6 minutes. Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs & beans. Cover & cook on low until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours. Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro.
    [Show full text]
  • Entomología Cultural FACETAS DE LA CIENCIA
    Ensayos sobre Entomología Cultural FACETAS DE LA CIENCIA José Luis Navarrete-Heredia Gabriela Castaño-Meneses Georgina Adriana Quiroz-Rocha Coordinadores Universidad de Guadalajara FACETAS DE LA CIENCIA Ensayos sobre Entomología Cultural José Luis Navarrete-Heredia Gabriela Castaño-Meneses Georgina Adriana Quiroz-Rocha Coordinadores FACETAS DE LA CIENCIA Ensayos sobre Entomología Cultural José Luis Navarrete-Heredia Gabriela Castaño-Meneses Georgina Adriana Quiroz-Rocha Coordinadores Universidad de Guadalajara Cuerpo Académico de Zoología UDG-CA-51 2011 PATROCINADORES UNIVERSIDAD DE GUADALAJARA Dr. Marco Antonio Cortés Guardado Rector General Dr. Miguel Ángel Navarro Navarro Vicerrector Ejecutivo Lic. José Alfredo Peña Ramos Secretario General CENTRO UNIVERSITARIO DE CIENCIAS BIOLÓGICAS Y AGROPECUARIAS Dr. Salvador Mena Munguía Rector Dr. Enrique Pimienta Barrios Secretario Académico Mtro. José Rizo Ayala Secretario Administrativo DIVISIÓN DE CIENCIAS BIOLÓGICAS Y AMBIENTALES Dr. Carlos Beas Zarate Director Dra. Mónica Riojas López Secretario DEPARTAMENTO DE BOTÁNICA Y ZOOLOGÍA Dr. Ramón Rodríguez Macias Jefe de Departamento CENTRO DE ESTUDIOS EN ZOOLOGÍA Dr. Sergio Guerrero Vázquez Facetas de la Ciencia: Ensayos sobre Entomología Cultural es una publicación de la Universidad de Guadalajara. Portada: José Luis Navarrete-Heredia Primera edición: 2011 D.R. © Universidad de Guadalajara Av. Juárez 975 Sector Juárez Guadalajara, Jalisco, Código Postal 44170 LaEdición corrección y tipografía: de los manuscritosJosé Luis Navarrete-Heredia estuvo a cargo de los autores y coordinadores. PRESENTACIÓN - El científico es un ser humano. Como tal, no está exento de sus pasiones, debilidades y obsesiones. En el que- hacer cotidiano, conocemos a varios colegas que les gusta la literatura, el cine, el teatro o la fotografía. Son apasionados de la música e incluso la practican.
    [Show full text]
  • Somos Una Cooperativa De Mujeres Que Elaboramos De
    Somos una cooperativa de mujeres que elaboramos de manera artesanal condimentos, salsas, dulce, botanas y concentrados, siguiendo recetas tradicionales y el uso de insumos regionales son un compromiso con nuestra cultura y la biodiversidad. Semilla de Dioses S.C. de R.L. Recado rojo Pasta suave y roja, sin harina ni colorantes. Rinde para marinar 14 kg de carne para cochinita pibil (cerdo), tikinxik (pescado), pollo asado entre otros platillos. Elaborado con achiote local en molino de piedra. Presentaciones Frasco de 220 gr bolsa de 250 g. Bolsa de kilo Recado para Pastor Recado en pasta para preparar carnes al pastor, sin harina ni colorantes artificiales. Se puede usar en cualquier tipo de carne. Elaborado con achiote local en molino de piedra. Presentaciones Frasco de 220 gr bolsa de 250 g. Bolsa de kilo Recado negro Elaborado de forma artesanal con chile quemado y condimentado con mezcla de especias, no contiene harinas ni colorantes artificiales. Elaborado con chiles locales en molino de piedra. Presentaciones Frasco de 220 gr bolsa de 250 g. Bolsa de kilo Especias (recado para todo) Mezcla de pimientas y hojas de olor. Para condimentar consomés, sopas, marinar carnes o sazonar ensaladas. Ejemplo: puchero, escabeche. Elaborado con 70% de insumos locales en molino de piedra. Presentaciones Frasco de 25 gr bolsa de 25 gr Bolsa de kilo Recado para Bistec Pasta elaborada con pimientas y hojas de olor, sin harina ni colorantes artificiales. Frasco de 55 g rinde para marinar 6 kg de cualquier tipo de carne. Elaborado con 70% de insumos locales en molino de piedra.
    [Show full text]
  • Universidad Autónoma De San Luis Potosí
    UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ FACULTAD DE CIENCIAS QUÍMICAS, INGENIERÍA Y MEDICINA PROGRAMAS MULTIDISCIPLINARIOS DE POSGRADO EN CIENCIAS AMBIENTALES TESIS QUE PARA OBTENER EL GRADO DE MAESTRÍA EN CIENCIAS AMBIENTALES ETNOBIOLOGÍA DE ESCAMOLES (Liometopum apiculatum) EN EL ALTIPLANO POTOSINO PRESENTA: PRISCILA LARA JUÁREZ DIRECTOR DE TESIS: DR. JUAN ROGELIO AGUIRRE RIVERA ASESORES: DR. PEDRO CASTILLO LARA DR. JUAN ANTONIO REYES AGÜERO FECHA Mayo 30 de 2013 i UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ FACULTAD DE CIENCIAS QUÍMICAS, INGENIERÍA Y MEDICINA PROGRAMAS MULTIDISCIPLINARIOS DE POSGRADO EN CIENCIAS AMBIENTALES TESIS QUE PARA OBTENER EL GRADO DE MAESTRÍA EN CIENCIAS AMBIENTALES ETNOBIOLOGÍA DE ESCAMOLES (Liometopum apiculatum) EN EL ALTIPLANO POTOSINO PRESENTA: PRISCILA LARA JUÁREZ COMITÉ TUTELAR: DIRECTOR: Dr. Juan Rogelio Aguirre Rivera _______________________________ ASESOR: Dr. Pedro Castillo Lara _______________________________ ASESOR: Dr. Juan Antonio Reyes Agüero _______________________________ SINODALES: PRESIDENTE: Dr. Juan Rogelio Aguirre Rivera _______________________________ SECRETARIO: Dr. Pedro Castillo Lara _______________________________ VOCAL: Dr. Jorge Alberto Flores Cano _______________________________ 2 Cuatro cosas son de las pequeñas en la tierra, y las mismas son más sabias que los sabios: las hormigas… Proverbios 30: 24 y 25 En gratitud a mi Dios, por dame la oportunidad de maravillarme de su infinito poder reflejado en tan pequeños insectos, su organización y forma de vida, no cabe duda que creó todo a la perfección… AGRADECIMIENTOS Al CONACYT por la beca otorgada durante los estudios de maestría, número de beca 368440. Esta tesis se realizó con el apoyo del proyecto “Aprovechamiento y tecnificación de la producción de escamoles en S.L.P.”, a cargo del Dr. Pedro Castillo Lara, financiado por Fundación Produce San Luis Potosí, A.C.
    [Show full text]
  • Easy Chicken Mole
    Easy Chicken Mole Prep + cook time: 1-2 hours Servings: 8 Ingredients To cook the chicken • 1 whole chicken, 5-6 lbs, cut into eight pieces • 3 garlic cloves • ¼ white onion • 1 stick of celery • 8 cups of water • Salt to taste To create the mole sauce • 1 red tomato • 1 thick slice of white onion • 1 small garlic clove • 1 bottle 235 grams of mole sauce. (Doa María mole sauce is available at most grocery Mole is a rich and spicy sauce that comes in many varieties. This recipe relies on an stores) of-the-shelf red mole or mole poblano spice paste cooked with a few extra ingredi- • 4-5 cups chicken broth (you ents, served with shredded chicken and sesame seeds. can use the cooking water from preparing your chicken) Instructions • ½ Mexican chocolate tablet (Abuelita brand is available at Cooking the chicken most grocery stores) • ¼ teaspoon ground cinnamon 1. Place the chicken in a pot with the garlic, onion, and celery. Add the water. • ¼ teaspoon ground anise seed 2. Place the pot on the stove over medium-high heat. When it begins to boil, re- • salt to taste duce the heat and cook for 35-45 minutes until the chicken meat is cooked and • 1 tbsp of toasted sesame seeds tender. Season with salt and remove from the stove. to sprinkle the mole before 3. Reserve the broth to use when preparing the sauce. serving 4. When the chicken is cool enough to touch you can chop it into chunks or shred it with your fngers. Preparing the sauce 1.
    [Show full text]
  • The Making of Mexican Molli and Alimentary Theology in the Making
    1 The Making of Mexican Molli and Alimentary Theology in the Making Doña Soledad’s recipe for mole poblano – a traditional Mexican dish – contains a total of 33 ingredients. After they have been prepared these ingredients are ground until they are a refined powder (similar to ground coffee) which can then be stored in the freezer for a long time. In fact, similar to a good red wine, the older the mole, the better is its taste. It was Doña Soledad herself, a 60-year-old mother and grandmother living in Mexico City, who taught me how to prepare this complex dish. Her son, who is a professional chef, also became my mentor in teaching me how to make this Mexican recipe. Besides learning how to make mole, I also wanted to share it with my friends in a big fiesta, or feast. We were initially planning to make it for about 20 people. However, we ended up preparing mole for 100 people, and decided to divide the ground mole into equal parts to store it and use it for future dinner parties. Doña Soledad learnt this recipe from her mother, who in turn learnt it from her mother – and this chain goes back many generations. In fact, and as we shall see in this chapter, one of the origins of this dish goes back as far as pre-Colombian times. Making this ancient recipe took us about 12 hours from buying the ingredients to the final product. After a long day’s work, we put all the prepared ingredients into a local indus- trial mill, to make a refined powder.
    [Show full text]
  • About Us Sombrero Menu the Original Sombrero Opened in the College Area of San Diego Back in the 1960’S
    About Us Sombrero Menu The Original Sombrero opened in the College area of San Diego back in the 1960’s. This is Sombrero proudly serves San Diego-Style where many of Sombrero’s recipes were Mexican food, which is a unique blend of created, as well as where Founder, Javier Sr, Authentic Mexican Classics, Fresh Baja learned the family Mexican Food business. In 1984 Javier reintroduced Sombrero to San influences and the San Diego lifestyle. In line Diego, this time as the quick service operation with this style, or menu offers a variety of that it is today. Javier set the standards high choices for every taste, such as Tacos, since the beginning by using only the freshest Burritos, Tortas, Tostadas, Salads, Bowls, quality ingredients, utilizing homemade Breakfast Burritos and Plates as well as “casera-style” cooking techniques, and always Catering Options. maintaining clean, well kept restaurants. Chimichanga Although San Diego is the epicenter for quick service Mexican Food, Sombrero has seen great success. Sombrero continues to stand Our top sellers include the Classic Carne above its competitors by providing a consistent Asada Burrito, Rolled Tacos and our quality experience to guests in each location, signature “Special Burrito” topped with our use of quality products, and ongoing product one-of-a-kind homemade “MOLE” sauce. innovation. Sombrero proudly serves guests the We serve FRESH hand-made guacamole, best ingredients available, featuring fresh hand shredded Beef, as well as made Choice Angus meats, top quality cheese, a from scratch rice & beans. Other unique completely trans-fat & lard free menu as well as many healthy ordering options.
    [Show full text]
  • Postres Café Te Caliente Port & Vino De Postre Tequila Liqueur
    Postres Buñuelos – fritters rolled in cinnamon sugar, served with chocolate and dulce de leche – “Welcome to heaven” (add ice cream $3) $12.50 Mexican Sundae – banana ice cream, chocolate brownie and peanuts (gfo) $12.50 Lime crema, tropical fruits, passionfruit sorbet and salted caramel popcorn (gf) $12.50 Café Port & Vino De Postre Café Sole (espresso) $4 Charcoal Gully Late Harvest 9/65 Cortado (macchiato) $4.5 Central Otago Gewürztraminer (750ml) Americano $4 Mount Difficulty 19/65 Café conleche (flat white) $4.5 Late Harvest Riesling (375ml) Leche Manchada (latte) $4.5 Barros 10 year (60ml) 13/- Carajillo $9 (café solo with brandy or whiskey) Sandeman 20 year (60ml) 17/- Soy $0.5 Decaf $0.5 Syrups (Vanilla, Caramel, Hazelnut) $0.5 Tequila Liqueur Patron XO Café $10 Te Caliente Patron XO Café Dark Cocoa $10 Patron XO Café Incendio $10 English Breakfast $5 1800 Coconut Tequila $10 Earl Grey $5 Damiana Herbal $12 Peppermint $5 Agavero $12 Green Tea $5 Lemon, honey & ginger $4 Please enjoy the beauty Day of the Dead of our faux animals. Face Masks $5 KIDS MENU AVAILABLE GIFT VOUCHERS AVAILABLE FOOD OFFERINGS CHIWAHWAH THE TERRACE CHRISTCHURCH WWW.CHIWAHWAH.CO.NZ Aperitivos / Entrantes Hand hacked guacamole and corn chips (gf/v) $12 with pico de gallo (gf/v) $14 Fried tobacco squid with tomato and garlic $16.50 Beef mogo mogo with chipotle crema (Seasoned slow cooked brisket cooked in banana batter) (gfo) $18.50 Crispy fried potatoes, red dragon salsa, jalapeno queso fundido (gf/v) $13 or plain with aioli and ketchup $8.50 Marinated sesame
    [Show full text]