DOCSLIB.ORG

Street Food to the Heart of Nairobi

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Street Food to the Heart of Nairobi STREET MEXICAN FOOD Organic Fresh Handcrafted We make our masa (corn dough) fresh daily out of ANTOJITOS TORTILLE-RIA - carefully selected white corn, nixtmalized and ground to FONDA SALAD 450 perfection in-house. add pork belly, chicken or fish for 1. CHOOSE YOUR STYLE 200. SOFT CORN TACO 250/300 ENCHILADAS/ENMOLADAS HEARTY TORTILLA SOUP 450 per taco (3) tortillas rolled with one filling and drenched in topped with crunchy tortilla strips, choice of following sauces. Make it a suiza (add 100) avocado cubes, chile arbol and crema. CRUNCHY TOSTADA 250/300 per tostada Green tomatillo salsa 350 Red tomata salsa 850/1,000 STUFFED CORN TAMALE Both red and green plantain or chicken. /400 CHEESY QUESADILLA 300/350 per quesadilla Spicy bean sauce 300 Pumpkin seed sauce CRISPY FRIED EMPANADA MINI TLAYUDA 350/400 1,000/1,150 Spinach/mushroom, cheese, chicken or /350 per tlayuda Mole Poblano sauce pork. GUAC & CHIPS 450 2. CHOOSE YOUR FILLING LOADED CHILAQUILES 750 VEGETARIAN OPTIONS NON VEGETARIAN OPTIONS Beans, pickled jalapenos, salsa, cheese. Add lamb, mushroom, pork or chicken. MUSHROOMS & JALAPENOS FRIED CHICKEN A LA BAJA with queso fresco. with cabbage slaw and chipotle mayonnaise. QUESO FUNDIDO 900 BEANS & POTATOES SHREDDED CHICKEN EN ADOBO Topped with your choice of mushr ooms, with queso fresco. jalapenos, chicken, lamb or pork. with onions and cilantro. Served wtih four tortillas. ACHIOTE PLANTAIN with pickled red onions. FRIED FISH A LA BAJA SALSA PLATTER 800 with cabbage slaw and chipotle mayonnaise. Six of our favourite salsas served with a MELTY OAXACA basket of totops. Sampler platter for 500. with pico de gallo. LONGANISA LAMB with sauteed potatoes, onions and cilantro. CRUMBLY FRESCO ALL with pico de gallo. MEXICAN STYLE BEEF with onions and cilantro. BREAKFAST DAY CHILES & CORN IN CREMA with queso fresco. LAMB & BEEF BIRRIA MEXICAN BRIOCHE 300 with pickled red onions and sliced avocado. topped with chocolate cookie crust icing. SHROOMS & GREENS Served with bean sauce and cajeta cream. with queso fresco. LAMB BARBACOA with onions and cilantro. HUEVOS RANCHEROS 750 VEGETABLES EN ADOBO /DIVORCIADOS with queso fresco. LONGANISA PORK with sauteed potatoes, onions and cilantro. BAKED CAZUELA 800 FRIED CAULIFLOWER A LA BAJA with cabbage slaw and chipotle mayonaisse. PORK CARNITAS vegetables or eggs served with three with onions and cilantro. tortillas. BREAKFAST TACOS 800 ME PORK PIBIL Scrambled eggs with lamb, , I with pickled red onions. pork, mushrooms or jalapenos. T TAMARIND PORK BELLY AC with pickled red onions and avocado cubes. We have some REALLY big bites as well OS including your Fonda favourities. Check out our seasonal menu for details. All our tacos, tostadas, quesadillas and tlayudas come with a duo of salsas. 3. ADD SIDES & WARM SAUCES POSTRES MEXICAN POTATOES 150 RED TOMATO SALSA 150 MEXICAN RICE 150 GREEN TOMATILLO SALSA 150 garnished with carrots, peas and corn. MEXICAN LOLLIES 300 Ask your mese ro/a which flavours a re available. BEANS REFRITOS 150 SPICY BEAN SAUCE 200 topped with queso fresco TRES LECHES CAKE 650 MOLE POBLANO SAUCE 350 ONLY GUACAMOLE 300 STREET STYLE CHURROS 600 250 PUMPKIN SEED SAUCE 350 filled with cajeta and served with QUESO FRESCO/ OAXACA Mexican chocolate sauce. TORTILLA CHIPS 250 FLAN 600 IMPOSSIBLE FLAN 700 Welcome to Fonda NBO- bringing the soul of Mexican street food to the heart of Nairobi. spicy contains nuts or seeds kid friendly vegetarian option available contains eggs All our Mexcian street food is handcrafted to perfection made from organic, locally sourced ingredients. Dishes can contain trace amounts of gluten. Most vegetarian options can be veganized - do not hesitate to ask! All our take-away boxes are fully compostable (N.B. there is a KES 50 shilling charge for each box) BEBIDAS Any margarita or mojito can be spiced up or upgraded. We handcraft our own orange-liqueur in-house, use only MARGARITAS & MOJITOS top-shelf tequila and Fonda’s fresh juices. GLASS PITCHER GLASS PITCHER CLASSIC 750 3,400 HEART HEALTHY OG 850 3,800 WATERMELON QUENCHER 850 3,800 ZESTY HIBISCUS 850 3,800 COCO PINEAPPLE 850 3,800 MANGO-NADA 900 4,000 TARTLY TAMARIND 850 3,800 TANGY TOMATO 900 4,000 PASSIONATELY YOURS 850 3,800 BERRY-MINT MARRIAGE 900 4,000 GREEN ENVY 900 4,000 PERFECTLY PRICKLY 900 4,000 Add KES 50 and turn your bottle into a BEERS & michelada. TEQUILAS VINOS Served with lime, salt, miguelito and sangrita. Serving size is 150ml/glass for wine. SINGLE BOTTLE GLASS BOTTLE MICHELADAS OLMECA GOLD 250 3,800 WHITE WINES Jacob’s Creek 550 2,350 BOTTLE BUCKET Chardonnay Classic JOSE CUERVO traditional 450 7,500 Brancott Classic 3,350 WHITE CAP 350 1,400 Sauvignon Blanc 750 DON JULIO Three thieves 900 4,100 TUSKER LAGER 350 1,400 BLANCO 700 13,000 Pinot Grigio REPOSADO 750 14,000 TUSKER MALT 350 1,400 ANEJO 1,000 18,000 RED WINES TUSKER LITE 350 1,400 FLIGHT 2,250 Jacob’s Creek Shiraz 550 2,350 PATRON blanco o reposado 1,000 18,000 Campo Viejo Rioja CORONA 600 2,400 Reserva 900 4,100 TUSKER PREMIUM ALE 500 2,000 REPOSADO old fashioned 1,800 Geyser Peak Zinfandel 800 3,600 Michel Torino Don 950 4,350 WINDHOEK DRAUGHT 550 2,200 David Malbec Reserva Three Thieves 900 4,100 BILA SHAKA 600 2,400 JUGO y AGUA FRESCAS Pinot Noir Zonin Sweet Lambrusco 650 2,850 Buckets = 5Five beers for the price of four!!! GLASS PITCHER SPARKLING WINES AGUA FRESCA/JUGO 1,200 CARLSBERG (250ml) 375 300 Da Luca Prosecco 4,500 Flavoured waters/juice (passionfruit, /400 /1,600 pineapple, orange, wate rmelon). Veuve Cliquot 12,000 Coke, Diet Coke, TAMARINDO JUICE 350 1,400 MEXICAN SANGRIA 750 4,500 Sprite, Fanta, 150 sODAS Tangawizi, Tonic Wate r, MINTY LIMON 350 1,400 CORKAGE 500 Soda Water, K rest. HAPPY HIBISCUS 400 1,600 TANGY TOMATO 400 1,600 WATER HORCH AT A (rice and oats) 400 1,600 Add cow’s milk or sugar to your taste. FONDA INFUSED WATER (1 LTR) 100 VIRGIN MOJITO 400 1,600 Add any flavour from mojito menu. /450 /1,800 STILL WATER (SMALL) 150 VIRGIN FRUITITA 500 2,000 STILL WATER (LARGE) 250 Classic blend of passion, strawberry, pineapple and orange. SPARKLING WATER (SMALL) 200 MANGONADA 500 2,000 SPARKLING WATER (LARGE) 300 GREEN JUGO 450 1,800 CAFE DE OLLA 250 CAFE Y CHOCOLATE Co ffee infused with cinammon, orange, /500 and piloncillo (jaggery). Add tequila or kahlua for 250. MEXICAN HOT CHOCOLATE 400 CAFE CON LECHE 250 Give it an Aztec flair for 250. /650 AMERICANO 200 DAWA-MEX 300 Add tequila/kahlua for 250. /450 Add tequila for 250. /550 ESPRESSO 250 CAPPUCCINO 250.
Load more

Recommended publications
  • Street Food to the Heart of Nairobi All Our Mexcian Street Food Is Handcrafted to Perfection Made from Organic, Locally Sourced Ingredients
    STREET MEXICAN FOOD Organic Fresh Handcrafted ANTOJITOS - - PLATOS FUERTES STEAMED CORN TAMALE 300 HEARTY TORTILLA SOUP 450 stuffed with vegetables or chicken /350 topped with crunchy tortilla strips, avocado VEGETABLE POZOLE 1,000 cubes, chile arbol and crema. topped with cabbage slaw, avocado GUAC & CHIPS 450 QUESO FUNDIDO 900 and crema. Served with totopos. with mushrooms and/or jalapenos BEEF ASADA 1,500 with a side of Mexican potatoes and We make our masa (corn dough) grilled plantains, onions and fresh out of carefully selected jalapenos.Served with 3 tortillas. TORTILLERIA white corn that is nixtmalized and ground to perfection in-house. CHOOSE YOUR STYLE ALL SOFT CORN TACO 250/300 ENCHILADAS 850/1,000 BREAKFAST DAY per taco (3) tortillas rolled with one filling and drenched in green tomatillo salsa, or red tomato salsa, or both salsas. Add CHEESY QUESADILLA 300/350 KES 100 to cover with cheese and make it a suiza! HUEVOS RANCHEROS 800 per quesadilla /DIVORCIADOS Served with mexican potatoes CHOOSE YOUR FILLING BAKED VEG CAZUELA 800 Served with three tortillas and VEGETARIAN OPTIONS NON VEGETARIAN OPTIONS mexican potatoes CHILES & CORN IN CREMA SHREDDED CHICKEN EN ADOBO BAKED MEX EGGS 800 Served with three tortillas and with queso fresco. with onions and cilantro. mexican potatoes WILD MUSHROOMS & GREENS CHICKEN IN MOLE POBLANO SAUCE 800 with queso fresco. with sesame seeds BREAKFAST TACOS Trio of tacos stuffed with scrambled eggs VEGGIE TICUL FRIED FISH A LA BAJA topped with spinach, mushrooms or jalapenos. with cabbage slaw and avocado. with cabbage slaw, avocado and chipotle mayonnaise. FRIED CAULIFLOWER A LA BAJA BEEF BIRRIA Add KES 50 with cabbage slaw, avocado and chipotle mayonaisse.
    [Show full text]
  • Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
    Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2014 about the class notes Taught by Mary Moe, Operations Manager at the Marquette Food Co-op This class is not a comprehensive overview of Mexican street food. Instead, this class provides some basic Mexican influenced reci- pes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street food, they are recipes you can reach for when you need something fast, flavorful, and satisfying. Torta: Traditional Mexican sandwich served on a chewy roll, filled with garlic mashed black beans, chicken tinga, lime dressed slaw, and guacamole. Tinga Taco: Corn tortilla filled with salad mix, marinated onions, avocado slices, and feta cheese. Crispy Corn Flats: Topped with garlic mashed black beans, lime dressed slaw or salad mix, tinga or potatoes, marinated onions, and feta crumbles. Veggie Taco: Corn tortilla filled with garlic mashed black beans, potatoes, lime dressed slaw, feta, and avocado slices. 2 MEXICAN STREET FOOD MARQUETTE FOOD CO-OP MARQUETTE FOOD CO-OP MEXICAN STREET FOOD 11 torta chicken tinga (makes 1 torta) (serves 6) adapted from Pat Jinich of Pati’s Mexican Table This sandwich, made with soft, chewy bread, is also good with • 8 ripe roma tomatoes carnitas (braised pork). •3 tomatillos. husks removed • 3 T cooking oil • 1 torta roll, sliced in half • 1 C chopped white onion • 2 garlic cloves • ¼ C carnitas/tinga • ½ t dried oregano • ¼ C lime dressed slaw, see recipe • ¼ t dried majoram • 2 T black bean mash, see recipe • ¼ t dried thyme • 1 T avocado mayo (see recipe) or guacamole • 1 ½ t kosher salt • ¼ t ground black pepper Cut roll in half, spread with butter and place on griddle or in toaster • 2 T sauce from chipotle chiles in adobo until lighted toasted.
    [Show full text]
  • Para Empezar-Appetizers (Gf)Caldos-Soups
    PARA EMPEZAR-APPETIZERS QUESO GUACAMOLE Homemade creamy cheese dip topped with Fresh, made to order! Ripe avocado, pico de gallo. Small 6 Large 7.5 tomatoes, jalapeños, onions, cilantro and Completo:with sour cream and beef picadillo 8 fresh lime juice. 6 Carnitas:shredded pork and diced avocado 9 *CEVICHE FUNDIDO Lime marinated tilapia mixed with diced Melted Monterrey jack cheese cucumber, red onions, tomatoes, jalapenos topped with chorizo, mushrooms and/or and avocado. Served with mayo, valentina hot rajas poblanas. Served with 3 tortillas. 9 sauce and mini tostadas. 9 QUESADILLA COCTEL DE CAMARON 10” flour tortilla served with sour cream. Shrimp in homemade cocktail Beef picadillo or shredded chicken 8 sauce mixed with pico de gallo Steak or Grilled chicken 9 and avocado. (Sm) 8 (Lg) 15 (GF)CALDOS-SOUPS TLALPEÑO: Shredded chicken soup CONSOMÉ DE RES : Spicy beef seasoned with a blend of tomato and barbacoa broth served with onions, chipotle, potatoes, carrots, calabacita, cilantro, chickpeas and rice. 5 chickpeas and avocado slices. POZOLE: Hominy and tender pork soup. Served with rice and tortillas. Served with tostadas, lettuce, oregano and Small 6 Large 10 radish. Small 5.5 Large 10 MOLE DE OLLA: Beef broth seasoned MENUDO: Beef tripe and hominy. Served with guajillo pepper, tender beef, corn on with onions, fresh jalapeños and tortillas. the cob, carrots, potatoes and calabacita. Small 6 Large 12 Side of rice and tortillas. Large only 12 (GF)ENSALADAS Add grilled chicken breast to any salad for 3 Add grilled shrimp to any salad for 7 DE LA CASA: Lettuce, carrots, red cabbage, tomatoes, red onions, cucumbers ENSALADA MEXICANA: lettuce, radish, and cheese.
    [Show full text]
  • HECHO EN CRAFTED SALSA TRIO W/CHIPS 3 Take a Tour of Méxicos Diverse Flavors, with Three Styles of House Crafted Salsas
    ¡Buen Provecho! TO START Fovorits of the Mexican Table HECHO EN CRAFTED SALSA TRIO W/CHIPS 3 Take a tour of Méxicos diverse flavors, with three styles of house crafted salsas. QUESO FUNDIDO 9.95 Melted queso Oaxaca, chorizo, corn, rajas, served with blue corn tortillas or chips. MÉXICO ESQUITÉ 8.95 | VEGETARIAN | Roasted spiced corn, mayo, queso fresco, cotija cheese served with blue corn tortillas. MY GUACAMOLE 9.99 | VEGAN | Our market-to-table guacamole is served fresh ‘deconstructed’ for you to mix exactly the way you like it! MEXICAN WET NACHOS 9.99 Corn chips, fresh green tomatillo salsa, tomatoes, beans, queso fresco. Add Carnitas 4 Add Steak 5 ALITAS DE TAMARINDO (WINGS) 7.95 Sweet & savory Mexican style chicken wings. [5] Mexico City Oaxacan Inspired WE FAITHFULLY STAND BEHIND MÉXICOS SYMBOL OF PRIDE AND AUTHENTICITY. THE ENTIRE MESA MERCADO EXPERINECE - FROM OUR MENUS, OUR SERVICE, OUR ARTWORKS AND ARTIFACTS - IS INTENTED TO SHARE A UNIQUE SLICE OF MEXICAN CULTURE THAT WAS INTRODUCED TO ME BY MY MOTHER. EXPERIENCE Señor Ernesto MÉXICO Delgado de Tequila MENU 3 MESA MERCADO MARKET-TO-TABLE MEXICAN FOOD A religious food experience... INTRODUCTION Antojitos 'small dishes' designed to be shared TINGA DE POLLO TOSTADAS 11.95 TACOS DORADOS 9.95 | VEGETARIAN | Three spicy and smokey pulled chipotle chicken tostadas, A Mexican street food staple! Three crispy tortillas filled with refried beans, lettuce, tomatoes, cream & queso fresco. smashed potatoes. Topped with lettuce, tomatoes, sour cream, cheese & mild salsa. * CEVICHE DE PESCADO 13.85 Fresh chunks of meaty white fish "cooked" in citrus juices, onion, cilantro, serano peppers & tomatoes.
    [Show full text]
  • Mexican Food Culture: White Appropriation in Post-World War II Southern California
    Creating ‘Safe’ Mexican Food Culture: White Appropriation in Post-World War II Southern California Dana Lynn Gibson Craving a taco? Of asada (beef), pollo (chicken), or al pastor (pork)? Do you want cilantro, onions, and salsa on it too? These are the types of questions we ask ourselves when we are in line to get our meal. However, we rarely stop and think about how tacos and Mexican food in general have become part of America’s mainstream cuisine. Living in Southern California, we are all aware of the prominence of Mexican food establishments dotting the landscape. From big corporations like Chipotle and Taco Bell to special event food trucks to little, makeshift stands on street corners, Mexican food heritage is a ubiquitous part of life in Southern California. This research explores how Los Angeles appropriated, “whitewashed,” and exploited Mexican people and heritage through aspects of food culture. Mexican food became an important part of the white suburban leisure lifestyle in the 1950s. By the 1960s, Chicano and union farm worker activists made efforts to both reclaim their culture and fight their oppression. For the purposes of this research, food culture is defined as the actual cuisine itself and all the aspects that are related to the con- sumption, preparation, and the “eating/dining” experience that is attached to it. In addition, the terms “white” and “Anglo” deal with both ethnicity and culture of the population in Southern California. In the early twentieth century, Anglo Americans met Mexican food with skepticism because they perceived it as “unhealthy” and potentially dangerous.
    [Show full text]
  • Mexico Country Guide
    MEXICO An everyday guide to expatriate life and work. MEXICO COUNTRY GUIDE Contents Overview 2 Employment Quick Facts 1 The job market 7 Income tax 7 Getting Started Retirement 7 Climate and weather 3 Business etiquette 7 Visas 3 Accommodation 3 Finance Schools 3 Currency 7 Culture Banking 8 Language 3 Cost of living 7 Social etiquette 5 Health Eating 5 Private medical insurance 8 Drinking 6 Emergencies 8 Holidays 6 Pharmacies 8 Health Risks 8 Getting In Touch Telephone 6 Internet 6 Postal services 6 Quick facts1 Capital: Mexico City Population: 128 million Major language: Spanish Major religion: Christianity (Roman Catholic) Currency: Mexican Peso (MXN) Time zone: Four time zones in Mexico: GMT -6, -7 and -8 with daylight savings; and the state of Sonora is GMT -7 year-round. Emergency number: 066 (police and general emergencies), 065 (ambulance) and 068 (fire) Electricity: 130 volts, 60Hz. Standard plugs in Mexico are two-pin, flat-blade attachments. Drive on the: Right 1 http://www.expatarrivals.com/mexico/essential-info-for-mexico Overview With sunny skies, beautiful beaches and a relaxed and affordable lifestyle, Mexico is an attractive prospect for expats, and has become especially popular with international retirees. Mexico is a country of contrasts, where indigenous traditions have blended with European values and busy, modern cities are surrounded by quaint rural communities. Although a conservative society, the laidback attitude to life and welcoming, friendly people have added a distinct flavor to this fascinating North American gem, where expats are sure to have a culturally rich experience. Despite the negative reputation often portrayed in the media when it comes to crime and violence, much of this is concentrated in pockets of the country and expats are unlikely to be directly affected.
    [Show full text]
  • Botanas Street Tacos Burritos Enchiladas
    Botanas Street Tacos Served on corn tortillas accompanied with house-made pickled jalapeños Chips & Salsa V House-made tortilla chips, house salsa Pork Belly al Pastor 4.75 ea Ancho-honey glazed pork, grilled pineapple pico de gallo Chips & Dip Flight 7 V Your choice of three: Carnitas 3.5ea GS Salsa cruda | Roasted corn pico de gallo | House salsa Crisp slow-roasted pork, queso fresco, Pineapple pico de gallo | Salsa verde | Fire-roasted habanero pickled red onions, avocado salsa verde Chips & Guacamole 8 Chicken Tinga 3.5ea Tomato, jalapeño, cilantro, lime, house-made tortilla chips Stewed chicken, radish slaw, chicken chicharron Achiote Shrimp 4.5ea GS Queso Fundido 10 V GS Skillet-baked Oaxaca and Manchego cheese, pico de gallo, Seared shrimp, roasted sweet corn pico de gallo, pickled jalapeños, tortilla chips, flour tortillas poblano crema Add chorizo 2 Mahi-Mahi 4ea Blackened mahi-mahi, red cabbage slaw, chipotle aioli Roasted Jalapeño Queso Dip 9 V GS Melted blend of Monterey Jack and white cheddar cheese, * tortilla chips, flour tortillas Carne Asada 4.75 ea Add chorizo 2 Grilled flank steak, pico de gallo, crispy fried onions, ancho BBQ Otra Vez Chicharrones 12 Crispy pork skins, braised pork belly, white cheddar, Barbacoa 3.5ea GS avocado salsa verde, pico de gallo, poblano crema Chili-braised beef, queso fresco, red onions Chicken Tinga Taquitos 10 BLT 4.5ea Five taquitos, lightly fried corn tortillas, poblano crema, Crisp pork belly, shredded lettuce, pico de gallo, pico de gallo, queso fresco, salsa verde charred habanero
    [Show full text]
  • Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
    Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2016 about the class carnitas (serves 8) recipe by Pati Jinich of Pati’s Mexican Table Unless otherwise noted, all recipes are by Mary Moe, Operations Manager at the Marquette Food Co-op • half a white onion peeled and taste coarsely chopped • 1 T lard vegetable shortening or oil • 1 ½ C water • 4 to 5 pounds boneless pork shoul- This class is not a comprehensive overview of Mexican street food. • 6 cloves garlic der or butt cut into 4-inch chunks, Instead, this class provides some basic Mexican influenced reci- • 1 t dried marjoram fat on! pes that can be the building blocks of making multiple easy and • 1 t dried thyme • ½ t kosher or coarse sea salt affordable meals. The ingredients are versatile and easy to obtain • 1 t freshly ground black pepper • 2 leaves bay and the techniques are simple to master. And like Mexican street • pinch cumin • 1 C freshly squeezed orange juice food, they are recipes you can reach for when you need something • 4 whole cloves stems removed • 2 T sweetened condensed milk fast, flavorful, and satisfying. • 1 T kosher or coarse sea salt or to Torta: Traditional Mexican sandwich served on a chewy roll, filled In the jar of a blender, place the water, onion, garlic cloves, marjoram, with garlic mashed black beans, chicken tinga, lime dressed slaw, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt.
    [Show full text]
  • Spiced Pork Tacos with Avocado, Pickled Onion & Elote-Style Corn
    Spiced Pork Tacos with Avocado, Pickled Onion & Elote-Style Corn A Mexican street food favorite, elote is corn on the cob served with a bevy of tasty toppings. In this recipe, we’re preparing an irresistible take on elote—slathered in Mexican crema and dusted with Cotija cheese, traditional spices and cilantro. We’re serving the corn alongside hearty tacos, filled with slices of juicy pan- seared pork, creamy avocado and quick pickled onion for a bright, crunchy finish. All together, these delicious flavors make for the perfect summer taco night. Blue Apron Wine Pairings Condesa Patricia Rosé of Tempranillo, 2015 Ingredients 4 Boneless, Center-Cut Pork Chops 8 Flour Tortillas 2 Ears of Corn 1 Avocado 1 Red Onion 1 Bunch Cilantro Knick Knacks 2 Tablespoons Champagne Vinegar 1 Tablespoon Sugar ¼ Cup Grated Cotija Cheese ¼ Cup Mexican Crema 1 Tablespoon Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano) Makes: 4 servings | Calories: about 730 per serving Prep Time: 15 minutes | Cook Time: 25–35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp306 Recipe #306 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp306 1 2 Prepare the ingredients: Pickle the onion: Preheat the oven to 450°F. Wash and dry the fresh produce. Heat In a large pan (nonstick, if you have one), combine the onion, a medium pot of salted water to boiling on high. Peel, halve and sugar, remaining vinegar and ¼ cup of water. Cook on medium, thinly slice the onion. Remove and discard the husks and silks of stirring occasionally and swirling the pan, 2 to 4 minutes, or the corn; cut each cob into thirds.
    [Show full text]
  • Para Empezar-Appetizers Caldos-Soups Ensaladas
    PARA EMPEZAR-APPETIZERS GUACAMOLE Fresh, made to order! Whole avocado, FUNDIDO tomatoes, jalapeños, onions, cilantro and Melted Monterrey jack cheese fresh lime juice. 6 topped with your choice of QUESO REGULAR. 4.5 chorizo, mushrooms or rajas poblanas. Served with tortillas. 8 QUESO COMPLETO COCTEL DE CAMARÓN With beef picadillo, sour cream, pickled jalapeños, and tomatoes. 6 Shrimp in homemade cocktail sauce mixed with pico de gallo *CEVICHE and avocado. (Sm) 8 (Lg) 15 Lime marinated tilapia mixed with pico de gallo and avocado. Served with tostadas. 8 CALDOS-SOUPS TLALPEÑO: Shredded chicken soup CONSOMÉ DE RES: Spicy beef barbacoa seasoned with a blend of tomato and broth served with onions, cilantro, chipotle, diced potatoes, carrots, squash chickpeas and rice. 5 calabacita, chickpeas and avocado slices. POZOLE: Hominy and tender pork soup. Served with rice and tortillas. Served with tostadas, lettuce, oregano and Small 5.5 Large 7 radish. Small 5.5 Large 8 MOLE DE OLLA: Beef broth seasoned MENUDO: Beef tripe and hominy. Served with guajillo pepper, tender beef, with onions, fresh jalapeños and tortillas. corn on the cob, carrots, potatoes and Small 5.5 Large 8 calabacita. Served with rice and tortillas. Large only 10 ENSALADAS DE LA CASA: Lettuce, carrots, red cabbage, tomatoes, red onions, cucumbers ENSALADA MEXICANA: lettuce, radish, and cheese. Tossed in jalapeño-lime avocado, nopales, queso fresco, pickled vinaigrette. 5 Add grilled chicken (3) jalapeños, and bistec. Tossed in a jalapeño- DE ESPINACAS: Fresh spinach, dried lime vinaigrette. 9 cranberries, queso fresco, apple slices and balsamic glaze. 7 Add grilled chicken (3) Consuming raw or undercooked eggs, meats, poultry or seafood may increase your risk of food illness.
    [Show full text]
  • Best Mexican Food in Boston
    Please turn on background colors and images in print options BOSTON EAT DRINK EVENTS BUZZ NEARBY THE 9 BEST MEXICAN RESTAURANTS IN BOSTON BY CHRISTINA NG BOSTON CHRISTINA NG/THRILLIST Even the Hub's disastrously designed streets deserve to reap the benefits of Mexican street food. Whether it be traditional or avant-garde fast food, or an all-out dining experience, check out the top nine Mexican spots around Boston. MORE STUFF YOU WILL LIKE CHRISTINA NG/THRILLIST Olecito Inman Square What you're getting: Yucateca torta Olecito is Inman Square’s hidden gem, literally a hole-in-the-wall across the street from sister restaurant, Olé. Locals say it's where you get the most bang for your buck. Expect to get amazing chips, tacos, tortas, and burritos swiftly in a familiarly decorated bright yellow, four-table space. CHRISTINA NG/THRILLIST The Painted Burro Somerville What you're getting: Crispy Baja-style fish In the heart of Davis Square, The Painted Burro offers the crowd an energetic vibe (no doubt due to its proximity to Tufts) combined with an upscale, modern feel. In time for warmer weather, The Painted Burro has already started opening its giant storefront windows, turning indoor dining into one big outdoor fiesta flush with innovative creations such as its crab cake and calamari taco. FLICKR/BING Lone Star Taco Bar Allston What you're getting: Grilled street corn Lone Star boasts as much acclaim with its Mexican street food as it does its mezcal and tequila-based cocktails. The cooly lit taco bar shares owners (and a kitchen) with the much lauded Deep Ellum, and offers up smoked chilies, chorizos, and masa corn tortillas -- all made in-house.
    [Show full text]
  • MENU OPTIONS NAME: *Please Circle Your Choice of Drink at the Top, and Meal, Underline T
    MENU OPTIONS NAME: __________________________________ *Please circle your choice of drink at the top, and meal, underline the meat option if applicable Soda options: Sprite - Coke - Diet Coke - water CELIDAS CAFE: (VENEZUELAN COMFORT FOOD) 1. Tradicional Venezuelan arepa (corn cake, not sweet, can be made with spinach) stuffed with either Shredded beef or Chicken, venezuelan cheese, and special sauce. 2. Traditional Pabellon: steamed rice, Black beans or salad, Shredded chicken or beef, and sweet plantains. LA SABROSITA (VENEZUELAN STREET FOOD) 1. Hawaian burger: Grilled chicken, or beef burger fried egg, ham, bacon and grilled pineapples, pink sauce, fries and garlic sauce. 2. La Sencilla: Grilled chicken, porkchop or beef burger with lettuce, tomatoes, potato stix, cheese, onions, mustard, pink sauce, fries and garlic sauce. ANTOJITOS POTOSINOS (MEXICAN STREET FOOD) 1. Steak, chicken or Barbacoa (BBQ BEEF) Chilaquiles with tomato, onion, cilantro, queso cream, rice and beans. *Chilaquiles is a Mexican dish based on fried quartered tortillas which are simmered until soft in a green or red salsa. 2. Tacos potosinos: chicken tacos served with lettuce, pickled carrots, sour cream and cheese. STAR BAKERY - (CENTRAL AMERICAN) 1. Cheese & Loroco Popusas* or Pork Cracklings Pupusas with cheese 2. Fried rice, Sauteed chicken or Stewed beef with salad *Salvadorean dish of a thick corn tortilla stuffed with a savory filling. It is typically accompanied by curtido (a spicy cabbage slaw), and tomato salsa. Loroco is an unopened flowerbud that has a nutty flavor. MARISCOS Y COCOS DOÑA REYNA (SEAFOOD) 1. Carne asada with rice, beans, salad and handmade corn tortillas. TACO VELOZ 1. Chicken or beef Quesadilla + salad, rice and beans 2.
    [Show full text]