Botanas (Appetizers)
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Appetizers Antojitos Mexicanos
D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821. -
Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with Celery and Ranch Dressing
Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with celery and ranch dressing. Bean Dip Choice of plain, hot and BBQ. Refried beans smothered with (10) – 8.50 our cheese sauce – 3.75 Jalisco Sampler Chorizo Dip Beef taquitos, grilled chicken Mexican sausage smothered with quesadillas and 4 wings – 8.75 our cheese sauce – 4.25 Triangle Quesadillas Guacamole Dip – 3.25 Grilled chicken or steak quesadilla Chunky Guacamole Dip with guacamole, pico de gallo, sour Our chunky guacamole made with diced cream and lettuce – 7.00 avocado, onions, tomatoes and cilantro – 4.50 Jalisco’s Spinach Dip Loaded Cheese Fries Chopped baby spinach smothered French fries covered with Monterey cheese, with our cheese sauce – 4.50 cheddar cheese and our own cheese Jalisco Dip sauce, bacon bits and jalapeños – 5.50 Triangle Quesadillas Ground beef smothered in cheese sauce – 3.50 Jalapeño Poppers (6) Pico de Gallo Filled with cream cheese – 4.55 Tomatoes, onions and cilantro mixed Mozzarella Sticks (6) – 4.55 together with squeezed lime juice and a pinch of salt – 1.75 Nachos Served anytime. All nachos include cheese. Fajita Nachos Nachos with Beef & Beans – 6.25 Nachos topped with chicken or steak strips cooked with grilled onions and bell peppers – 8.75 Nachos con Pollo Nachos with chicken and melted cheese – 6.25 Nachos Supreme Nachos topped with beef or chicken, lettuce, Fiesta tomato, sour cream and grated cheese – 6.75 Nachos topped with chicken, cheese, ground beef, beans, lettuce, guacamole, -
Chicken POLLO Vegetarian 999 Chimichangas
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. -
The Makers of HERDEZ® Brand Salsa Expand With
Contact: Vitoria Perez Havas Formula (619) 234-0345 [email protected] The Makers of HERDEZ® Brand Salsa Expand with Launch of “Traditional Guacamole” Line Top Selling Salsa Brand in Mexico Introduces Refrigerated, Ready-Made Guacamole – Now Available at Select Grocers Nationwide ORANGE, CA (Sept 16, 2020)—The makers of the HERDEZ® brand, the number one selling salsa brand in Mexico and a staple in kitchens for over 100 years, today announced the introduction of a delicious new line of refrigerated guacamole. Made with only simple ingredients, the HERDEZ™ Traditional Guacamole line brings the authentic flavors of Mexico straight to homes everywhere in a tasty, ready-to-eat format that means less time prepping and more time dipping. Containing only seven ingredients, including real Hass avocados, tomato, onion, cilantro and green peppers, the new guacamole is available in two varieties—Mild and Spicy. HERDEZ™ Traditional Guacamole gives Mexican food lovers a new way to combine their love for avocado with their love for traditional Mexican food and can be enjoyed with other HERDEZ® brand favorites such as HERDEZ® Salsa Casera, HERDEZ® Salsa Verde and the wildly popular HERDEZ GUAC SALSA™ dip. "Guacamole plays a huge role in Mexican cuisine and it continues to grow in popularity with an estimated 2.6 billion pounds of avocados being consumed by Americans in 2019," said Diana DeLoza, senior brand manager at MegaMex Foods. “The recipe of this guacamole came from the archives of Fundacion HERDEZ, a non-profit culinary library in the heart of Mexico City. The Fundacion has been researching and preserving Mexican culinary traditions since 1987. -
APPETIZERS Homemade SOUPS Desserts SPECIALTY TACOS
(575) 527-0817 1551 Amador Ave. Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 Nachos .......................................................................... $9.59 Homemade corn tortilla chips topped with beans, taco meat, and Monday – Chicken and Rice Soup melted cheese. Lettuce, tomatoes and jalapeños upon request. Tuesday – Caldillo (Green Chile Beef Stew) Wednesday – Albondigas (Meatballs with Rice) Nachitos .....................................................................................$8.89 Thursday – Fideos (Vermicelli with Beef) Homemade corn tortilla chips topped with beans Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice and melted cheese. Saturday & Sunday Menudo - $7.79 Si Señor Wings ...........................................................$10.39 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Get these great wings slightly battered, perfectly cooked and Posole Fresh Daily - $7.69 served with a side of spicy BBQ sauce and ranch. Seasonal (Nov-Feb) Chile Cheese Fries ...............................................................$8.89 French fries smothered with cheese and your choice of red LITTLE ONES MENU or green chile. (12 years or younger only) ................................................................... Taco Plate ................................................................................... $6.39 House Sampler $10.59 One beef or chicken -
APPETIZERS Homemade SOUPS SPECIALTY TACOS LITTLE ONES
(575) 527-0817 1551 Amador Ave., Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Nachos ........................................................................$10.50 Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 handmade corn tortilla chips topped with refried beans, our signature queso, freshly grated Monterey Jack and cheddar Monday – Chicken and Rice Soup cheese, your choice of ground beef, shredded beef, or shredded Tuesday – Caldillo (Green Chile Beef Stew) chicken. Lettuce, tomatoes, and jalapeño upon request. Wednesday – Albondigas (Meatballs with Rice) Add carne asada or al pastor ..................................................$2.50 Thursday – Fideos (Vermicelli with Beef) Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice Si Señor Wings ................................................................ $11 Get these great wings slightly battered, perfectly cooked and Saturday & Sunday served with a side of spicy BBQ sauce and ranch. Menudo - $7.79 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Chile Cheese Fries ...............................................................$8.89 Posole Fresh Daily - $7.69 French fries with your choice of chile topped with melted, freshly Seasonal (Nov-Feb) grated Monterrey Jack and cheddar cheese. Asada or Al Pastor fries ................................................ $12 Crispy French fries topped with our signature queso, freshly LITTLE ONES MENU grated Monterey Jack and cheddar -
Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition. -
Short Rib Cochinita Pibil
Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible. -
Comidavegana
COMIDA VEGANA LITTLE STREET SALADS CRAVINGS TACOS ENSALADAS DRESSING: CILANTRO AGAVE VIN- Antojitos STEP 1: AIGRETTE, CREAMY MANGO LIME CHOOSE YOUR TOPPINGS Chopped cilantro TABLESIDE GUACAMOLE GF Authentic Style PAPI’S ENSALADA GF and onion with a garnish of Molcajete filled with avocado, Romaine and cilantro topped with radish, Mexican green onion, white onions, jalapeno, plum radish, avocado, plumb tomato, nopales, and lime tomato, cilantro, garlic, fire salt pepitas, and white onion served and lime mortared tableside with with choice of dressing $7.5 Vegan Gringo Style Shredded a tejolote $12 • Add Beyond meatless beef $5 lettuce, pico de gallo, vegan • Add veggies, $4 VEGAN NACHOS Mozzarella • Add frijoles refritos $2 House-fried corn tortilla chips STEP 2: layered with frijoles refritos, CHOOSE YOUR TORTILLA jalapenos, pico de gallo, vegan Corn, Crunchy Corn, or Flour MAINS mozzarella $9 PRINCIPALES • Add Beyond meatless beef $5 STEP 3: • Add veggies $4 CHOOSE YOUR FILLING ADD REFRITOS OR ARROZ ROJO • Add guacamole $1.5 Vegetarianos Fried chayote, (RICE) $1.5 • Add avocado slices $2 yuca, and nopales $6 CHILAQUILES GF VEGAN ELOTE GF Frijoles Refritos Smashed black House chips tossed with your Epazote-braised corn cobs beans and avocado $5.5 choice of authentic salsa, topped garnished with vegan mozzarella, with vegan mozzarella, white lime, fire salt, and Mexican green Beyond Taco Seasoned Beyond onion, avocado, chiles en vinagre, onions $7 plant-based meatless beef $7 Mexican green onion, $9 *sub vegan mozzarella, no crema • Add -
Classic Fare Catering
Classic Fare Catering ABC Catering Services 1 Meeting Wrap Up $35.99 Serve these favorites and success is a wrap! This All-Day package includes the following 4 delights. Available for 15 guests or more. ALL-DAY PACKAGES Includes appropriate condiments. Morning Mini All Day Delicious $40.99 Miniature Muffins 80-120 Cal each Relax. We’ll keep the food coming! These 4 selections will keep your Miniature Danish 140-170 Cal each energy up throughout the day. Available for 15 guests or more. Miniature Scones 110-120 Cal each Includes appropriate condiments. Yogurt Parfait cups 370-400 Cal each Iced Water 0 Cal/8 oz. serving Delicious Dawn Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Assorted Muffins 400-510 Cal each Assorted Scones 430-470 Cal each The Energizer Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. serving Donut Holes 45-90 Cal each Assorted Juice 110-170 Cal each Ripe Bananas 110 Cal each Bottled Water 0 Cal each Iced Tea 5 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving AM Perk Up It's a Wrap Granola Bars 190 Cal each Includes choice of salad. Assorted Individual Yogurt Cups 50-150 Cal each Chicken Caesar Wrap 540 Cal each Iced Tea 5 Cal/8 oz. serving Pepper Jack Tuna Wrap 590 Cal each Gourmet Coffee, Decaf and Hot Tea 0 Cal/8 oz. serving Cran-Apple Turkey Wrap 650 Cal each Grilled Vegetable Wrap 620 Cal each Power Up Lunch Fresh Seasonal Sliced Fruit 40 Cal/2.5 oz. -
Starters Shared Items
Brunch entrees Chilaquiles fried eggs, chile, queso fresco, green onion, crème fraiche 12 Huevos Rancheros salsa roja, beans, cotija, chile relleno, guacamole, cilantro 14 Pozole Verde pork, blue and white corn hominy, red cabbage, radish, avocado 13 with a poached egg 14 Steak and Eggs ribeye grilled over wood, avocado, nopales, onions, beans, salsa boracha 24 Shared items Heirloom Blue Corn Pancakes fresas con crema, Pickled Vegetables and jalapenos 4 banana, lemon zest, Mexican chocolate dust 12 with eggs 14 Wood Grilled Salsa served with all you can eat Lengua Hash potato, poached egg, poblano, “el Nopalito “ chips 4 hollandaise, salsa verde 15 Made to Order Guacamole (Add Uni +3) Pork Huarache fried eggs, roasted tomatillo salsa, served with all you can eat “el Nopalito” chips 12 lime crema, cotija, radish, lettuce, cilantro 14 Totopos blue corn chips, spicy tomato arbol salsa, Tres Leches French Toast with cajeta 12 with eggs 14 queso fresco, green onion, crema 7 (Add Carne +3) Short rib Hash potato, poached egg, mushroom, Grilled Blue Corn Quesadilla requeson, rajas, tomato, hollandaise 15 kale 12 (Add Chicken or Carne +3) Heirloom Blue Corn Biscuits house made chorizo gravy and eggs 13 Grilled Blue Corn Sweet Potato Quesadilla jack cheese, arugula, salsa arbol, pickled onions 13 Breakfast Tacos (2) potato chorizo (no pork) (Add Chicken or Carne +3) jack cheese, avocado, fried egg, pico de gallo 12 Grilled Blue Corn Shrimp Quesadilla chipotle crema, Milanesa Sandwich A thin breaded beef steak with bell peppers, red onions, celery, jack cheese, cabbage 16 layers of avocado, chipotle mayo, lettuce, cotija, jack cheese and Mexican crema. -
Guacamole Salsas with Chips Pa' Empezar Tacos Platos Grandes Pa
Guacamole Traditional 12 Spicy crab 13 Salsas with chips Tomatillo / Habanero / Arbol 3 each / 8 all three Pa’ empezar TORTILLA SOUP avocado, queso fresco, crispy tortilla 8 CEVICHE MIXTO octopus, shrimp, mahi mahi, passion-chile serrano sauce 14 EMPANADAS VEGETARIANAS yellow corn turnovers, mushroom, zucchini blossom 8 QUESO FUNDIDO Oaxaca, Manchego, Chihuahua, served with chorizo or mushrooms 14 ELOTE DE LA CALLE grilled corn, mayo, queso cotija, tajin 7 LA ENSALADA arugula, corn, tomato, queso fresco,mango dressing 10 QUESADILLA flour tortilla, Mexican cheese, choice of sautéed shrimp or grilled tender steak 12 TUNA TOSTADITAS crispy tortilla, guacamole, tuna 14 CAMARONES AL AJILLO shrimp in garlic sauce 14 TUNA TARTARE Mexican herbs and avocado 15 BRUSSEL SPROUTS with bacon slab 9 Tacos with homemade corn tortilla BISTEC grilled hanger steak, scallions, roasted jalapeno-avocado sauce 12/18 CAMARONES sautéed garlic shrimp, avocado, chile pasilla sauce 12/18 PESCADO baja style mahi mahi, beer battered, Mexican coleslaw, chipotle aioli 12/18 CARNITAS roasted pork shoulder, cilantro, onion, tomatillo-serrano sauce 11/15 POLLO grilled chicken, corn salsa 11/15 HONGOS wild mushroom, onion, cilantro, tomatillo sauce 11/15 Platos Grandes ENCHILADA DE CAMARONES Sautéed shrimp, pico de gallo, roasted tomatillo sauce, melted cheese 24 CARNE ASADA Grilled skirt steak, sautéed poblano pepper and onions served with rice and beans 26 CAMARONES AL CHIPOTLE Jumbo Shrimp sautéed with reposado tequila and chipotle, served with poblano rajas- potato cake 26 BRANZINO A LA BRAZA Grilled whole branzino, sautéed spinach and hominy corn 24 POLLO RELLENO Stuffed chicken breast with queso Oaxaca, mushroom and spinach, creamy guajillo sauce served with potato cake 22 Pa’ Acompanar Rice & beans 6 Sweet plantain 6 Yucca fries 6 Sauteed spinach 6 Eating raw or under cooked fish, shellfish.