Catering Menu Menu & Catering
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Lunes Martes Miercoles Jueves Menú Almuerzos 2020
MENÚ ALMUERZOS 2020 PRIMERA SEMANA SEGUNDA SEMANA DÍA PREPARACIONES DÍA PREPARACIONES SOPA CUCHUCO DE MAÌZ SOPA SOPA DE FIDEOS PROTEINA POLLO CON AJONJOLI PROTEINA POLLO EN SALSA DE MANZANA VERDURA O GRANO PEPINOS CON HUEVO VERDURA O GRANO TORTA DE PAPA CEREAL LUNES ARROZ BLANCO CEREAL LUNES ARROZ CON ARVEJA ENERGETICO CROQUETAS DE YUCA ENERGETICO TAJADITAS BEBIDA JUGO BEBIDA JUGO SOPA SOPA DE MAZORCA SOPA SOPA DE PATACON PROTEINA CARNE DESMECHADA PROTEINA ALBONDIGAS EN SALSA VERDURA O GRANO ARVEJA AMARILLA VERDURA O GRANO FRIJOL VERDE CEREAL MARTES ARROZ CON ZANAHORIA CEREAL MARTES ARROZ VERDE ENERGETICO ENSALADA ENERGETICO PAPA SALADA BEBIDA JUGO BEBIDA JUGO SOPA SOPA CAMPESINA SOPA SANCOCHITO PROTEINA ATÙN CON CHAMPIÑONES PROTEINA CARNE DESMECHADA VERDURA O GRANO MACARRONES VERDURA O GRANO MAZORCA CEREAL MIERCOLES CEREAL MIERCOLES ARROZ BLANCO ENERGETICO TAJADITAS ENERGETICO ENSALADA BEBIDA JUGO BEBIDA JUGO SOPA SOPA DE AVENA SOPA CREMA DE TOMATE PROTEINA POLLO EN SALSA DE QUESO PROTEINA ATUN VERDURA O GRANO TORTA DE ZANAHORIA VERDURA O GRANO ENSALADA DE VERDURA CEREAL JUEVES ARROZ BLANCO CEREAL JUEVES ARROZCON PEREJIL ENERGETICO CRIOLLITAS CHORRIADAS ENERGETICO PAPA ENCHUPE BEBIDA JUGO BEBIDA JUGO SOPA CREMA DE ZANAHORIA SOPA CREMA DE AHUYAMA PROTEINA A R R O Z PROTEINA VERDURA O GRANO C O N VERDURA O GRANO ARROZ CEREAL P O L L O CEREAL VIERNES CHINO ENERGETICO ENERGETICO PAPA FRANCESA BEBIDA LIMONADA BEBIDA LIMONADA CEREZADA TERCERA SEMANA CUARTA SEMANA DÍA PREPARACIONES DÍA PREPARACIONES SOPA SOPA DE ARROZ SOPA SOPA DE COLICERO -
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. -
Torta Alla Crema Recipe
DOMENICA COOKS TORTA ALLA CREMA I came across this recipe while paging through a cookbook I bought in Italy on my last visit, in 2019: Le Stagioni della Pasticceria: 200 Ricette Dolci e Salate, by Italian pastry chef Martina Tribioli, with enticing photos by Barbara Torresan. It is, essentially a flan parisien—a buttery pastry shell filled to the brim with crema pasticcera (pastry cream) and baked. The flavor is delicate—vanilla and egg—just the sort of gentle flavors that evoke spring. If you’d like to punch it up a bit, you could serve it with a spring compote of rhubarb and strawberries. Or just scatter some berries on top and finish with a shower of confectioners’ sugar. Makes one 8-inch (20-cm) torta, to serve 8 INGREDIENTS For the base: 1 3/4 cups (225 g) unbleached all-purpose flour 1 tablespoon sugar 1/4 teaspoon fine salt 6 ounces (170 g; 3/4-cup; 1 1/2 sticks) unsalted butter, cut into cubes 1 large egg yolk 1/4 cup (60 ml) whole milk For the filling: 3 1/4 cups (750 ml) whole milk 1 to 2 vanilla beans 2 cups + 1 tablespoon + 1 teaspoon (220 g) sugar 4 large egg yolks plus 1 whole large egg 10 tablespoons (80 g) cornstarch Pinch of fine salt 1 cup (250 g) heavy whipping cream For serving: Fresh berries and confectioners’ sugar INSTRUCTIONS 1. Make the filling: Pour the milk into a saucepan and stir in the sugar. Split the vanilla beans and scrape out the seeds. -
Brunch Brunch Torta Quesadilla Tacos Soup
TAKING ORDERS: BRUNCH & LUNCH 10A-2:45P BRUNCH BRUNCH QUESADILLA Large Hand Made Corn Pollo Frito y Waffle 16 Breakfast Tacos: Tortilla With cheese. House Belgium waffle topped Bacon & Eggs 10 Choose Filling: with our Fried chicken. Side Pico Flour Tortillas, black beans, de Gallo & Syrup. +add Egg $2 Fried eggs (scrambled upon Just Cheese: 5 request), Bacon, Queso Fresco Beef & Eggs 16 Pollo | Carnitas | Veggies 8 Choice of Beef Barbacoa [OR] Breakfast Tacos: Beef Barbacoa | Steak 10 Premium thin cut steak, two Linguiça y Papa 10 Shrimp a la Diabla 10 fried eggs, Mexi-rice & black Flour Tortillas, black beans, beans, two corn tortillas, Linguiça sausage & potato ADD: Rice & Beans +3 guacamole & side salsa roja GF scrambled with eggs, Queso Fresco TACOS Chilaquiles 14 Organic Yellow Corn La Palma Corn Tortilla chips, Avocado Toast 8 Choose Roja [or] Verde, choice Tortillas with Choice of Made-to-order Avocado Mash, One Filling topped With of filling, two fried eggs, Marinated Tomato & Basil chimichurri, Queso Fresco. Pico de Gallo: GF Choose 1 filling: Carnitas, Pollo, [or] Veggies Each order has 2 Tacos Steak or shrimp +2 TORTA GF, *can be V sandwiches Pollo | Carnitas | Veggie 7 Verde Chilaquiles & Bacon & Steak Torta 14 Beef Barbacoa | Steak 8 Huevos a la Mexicana 12.50 Hickory smoked bacon, Lettuce, Avocado, Tomato, Steak in a Shrimp ala Diabla: 9 La Palma Corn Tortilla chips, salsa verde over Black Beans Brioche Bun ADD: Rice & Beans +3 topped with Huevos a la (gf, can be Vegan) Steak Torta 12 Mexicana (scrambled eggs with Steak, beans, cheese, lettuce, salsa roja), Sour Cream & Queso tomato, avocado, spicy mayo Fresco. -
Pressed Chicken Tortas with Romaine Salad, Queso Fresco & Avocado
Pressed Chicken Tortas with Romaine Salad, Queso Fresco & Avocado In Mexican cuisine, pressed tortas are meat-and-vegetable sandwiches similar to paninis. Using a press turns the rolls perfectly crispy, while bringing together the flavors in the layers of filling. Here, we’re simply using a heavy pot to press our pan-toasted tortas—filled with spiced chicken, avocado, tomato and queso fresco (a crumbly Mexican cheese). On the side, we’re serving a refreshing romaine salad with a bit of a kick to it, thanks to the chile powder and cumin in the sour cream-lime juice dressing. Ingredients 4 Boneless, Skin-On Chicken Thighs 4 Torta Rolls 2 Limes 2 Romaine Hearts 1 Avocado 1 Tomato 1 Red Onion 1 Bunch Cilantro Knick Knacks 4 Ounces Queso Fresco ⅓ Cup Pepitas ½ Cup Low-Fat Sour Cream 2 Teaspoons Chicken Torta Spice Blend Makes 4 Servings About 700 Calories Per Serving Prep Time: 15 min | Cook Time: 35 to 45 min For cooking tips & tablet view, visit blueapron.com/recipes/fp154 Recipe #154 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp154 1 2 Prepare the ingredients: Cook the chicken: Wash and dry the fresh produce. Halve the rolls. Core, halve and Pat the chicken dry with paper towels; season on both sides with thinly slice the tomato. Crumble the queso fresco. Pick the cilantro salt, pepper and (reserving a pinch) as much of the spice blend leaves off the stems; discard the stems. Cut off and discard the as you’d like, depending on how spicy you’d like the dish to be. -
Los Cazadores
eatBasalt.com Los Cazadores APPETIZERS * * THESE ITEMS MAY BE SERVED RAW OR Ostiones (Oysters) $19.99 UNDERCOOKED, OR CONTAIN RAW OR Rellenos/Stuffed: Ceviche de Camaron/Shrimp UNDERCOOKED INGREDIENTS. Ceviche- $24.99 CONSUMING RAW OR UNDERCOOKED — Media Dozena/ Half a Dozen- $10.99 MEATS, POULTRY, SEAFOOD, SHELLFISH, Rellena/Stuffed- $13.99 OR EGGS MAY INCREASE YOUR RISK OF Queso Fundido FOODBORNE ILLNESS. — With Shrimp- $7.49 With Chorizo- * Tostada de Ceviche de $7.49 $6.99 Camaron/Shrimp Shrimp cooked in lime juice, onion, tomatoes, Chips and Guacamole $7.28 cucumber and cilantro Chips and Salsa $3.39 — Add Octopus/ Mas Pulpo $8.49 The first basket will be free. * Copa de Ceviche de $15.79 Camaron Acompañada con Chips o Tostadas — With Chips or Tostadas A* Copa de Ceviche Culichi $17.99 BOTANAS Shrimp ceviche, boiled shrimp, octopus, oysters ¹ Botana Huichol $19.99 and fish. Shrimp with shell cooked in huichol sauce — With Chips or Tostadas served with shrimp ceviche and 2 oysters Hot Wings $12.99 ¹ Botana Jalisco $19.99 Una orden de 8 piesas Order of 8 pieces Shrimp with shell cooked in special macho sauce — Sauces: Red Hot (Buffalo) or Spicy BBQ with onions served with shrimp ceviche and 2 Nachitos $9.25 oysters Homemade chips, pulled chicken, cheddar Botana Chipotle $19.99 cheese, sour cream, onions, tomato, cilantro, Shrimp with shell cooked in special chipotle lettuce, avocado, and jalapeños. sauce served with shrimp ceviche and 2 oysters Calamari Frito $13.25 Botana Guajillo $19.99 Side of special mild marinara sauce and sriracha Shrimp with shell cooked in special guajillo mayo sauce with onions served with shrimp ceviche * Aguachile $15.89 and 2 oysters. -
Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an -
La Elenita Tienda & Cocina
MENU (540) 904-2487 4029 Melrose Ave. Nw Roanoke, Virginia 24017 La Elenita Tienda & Cocina Design by Wiredinks.com SIDES & APPETIZERS Platanos fritos (Fried Plantains)............................ $3.99 Guacamole ................................................... $2.99 Cheese dip ................................................... $2.29 Refried Beans ............................................... $2.29 Rice ........................................................... $2.29 Elenitas Dip .................................................. $4.99 Refried beans topped with chorizo and cheese dip Nachos Asada - Steak ................................................ $7.49 Pollo - Chicken ............................................... $6.99 Camaron - shrimp ............................................ $8.49 SIGNATURE TACOS 4 Tacos ................................................... $7.99 Corn tortilla served with onions, cilantro and your choice of meat. Asada Steak Pastor Pork (Marinade pork with pineapple and onions) Pollo Chicken Lengua Beef tongue Chorizo Mexican sausage Barbacoa Shredded marinade beef Tripa Beef intestine Seafood tacos Tilapia - Fish ................................................... $8.49 Camarones - Shrimp ............................................ $8.99 TORTAS .................................... $8.99 All tortas (Mexican Sandwich) served on telera, stued with mayo, lettuce, jalapeño, cheese and a bead of beans with your choice of meat. Asada: Steak Pastor: Pork (Marinade pork with pineapple and onions) Pollo: Chicken -
Tortas Clasicas O Cemitas $8.50 Tortas Especiales $9.50
TORTAS CLASICAS O CEMITAS $8.50 TORTAS ESPECIALES $9.50 (All torta come w/ refried beans, mayonnaise, Avocado, (All torta come w/ refried beans, mayonnaise, Avocado, onions, tomato, jalapeño or chipotle & onions, tomato, jalapeño or chipotle) Cheese) o Ranchera (Seasoned Leg Pork, Frankfurts , queso Extra Quesillo $ 1.00 Extra Queso Blanco $ 1.00 fresco) Extra Avocado $1.50 (Pierna, salchicha y queso fresco) o Azteca (Chicken w Mole Poblano sauce, Ham & o Milanesa de Pollo (Chicken Milanese) queso fresco) o Milanesa de Puerco (Pork Milanese) (Pollo con mole, jamón y queso fresco) o Tinga de Pollo (Spicy Chicken w chipotle o Mexicana (chicken milanese, Ham & Mexican sauce) cheese) o Carne enchilada (Cajun pork) (Milanesa de pollo, Jamón y quesillo) o Pierna Adobada (Seasoned Leg Pork) o Chiapaneca (Seasoned leg pork, ham & queso o Pollo con Mole ( Chicken w Mole fresco) Poblano sauce) (Pierna, jamón y queso fresco) o Pollo Asado (Grill Chicken) o Poblana (Spice Chicken with chipotle sauce & o Queso de Puerco (Head Pork Cheese) mexican cheese) o Jamón con queso fresco (Ham & Tinga de Pollo & Quesillo o Gringa (Ham, Seanoned Leg Pork & american Cheese) cheese) o Salchicha (Frankfurts) (Jamón, Pierna y Queso Amarillo) o Huevo con Chorizo (Eggs & mexican o Colorada (Cajun pork, Ham & queso blanco) Sausage) (Carne enchilada, Jamón y Queso Blanco) o Huevo con Jamón (Ham & eggs) o Dietética ( Grilled chicken, queso fresco & o Barbacoa- Goat (weekend) $12.00 luttuce) (Pollo Asado, Queso Blanco & lechuga) o Cubana ( Pork Milanese, Cajun leg pork, -
LONCHERAS: a Look at the Stationary Food Trucks of Los Angeles
LONCHERAS: A Look at the Stationary Food Trucks of Los Angeles September 2010 Jesús Hermosillo Master of Arts Degree Program UCLA School of Urban Planning Prepared for UCLA Center for Labor Research & Education (UCLA Labor Center) UCLA School of Urban Planning Disclaimer: Neither the University of California nor the School of Public Affairs either supports or disavows the findings in any project, report, paper, or research listed herein. University affiliations are for identification only; the University is not involved in or responsible for the project. Hermosillo 2 TABLE OF CONTENTS EXECUTIVE SUMMARY………………………………………………………………...6 INTRODUCTION………………………………………………………………………….11 PURPOSE AND OBJECTIVES…………………………………………………………..14 WHAT IS A LONCHERA?..................................................................................................15 Loncheras (or stationary food trucks)…………………………………………………….16 Industrial lunch trucks……………………………………………………………………..16 Twitter trucks…………………………………………………………………………….....17 What is a “traditional” catering truck?...............................................................................18 LAWS AND REGULATIONS……………………………………………………………..19 Food safety…………………………………………………………………………………..20 Commissary requirement…………………………………………………………………..21 Restroom access……………………………………………………………………………..21 Health permit and certification decal……………………………………………………...21 Health inspections…………………………………………………………………………...22 THE LONCHERA ECONOMY…………………………………………………………....24 Patterns in the lonchera economy………………………………………………………......24 -
Bebidas Tortas Y Más Quesadillas Tostadas
3 MINI CORN PER ORDER * Sub FOR 2 Flour Tortillas for 1.75 Bistec – Grilled chopped beef 6.59 Bistec Especial - With cheese 7.25 Al Pastor - Marinated pork 7.25 Dorados Verdes - Chicken with tomatillo salsa 6.25 Chicken Alambre - Grilled chicken & bacon 7.25 Beef Alambre - Grilled sirloin & bacon 7.25 Pescado Baja Califas - Battered OR grilled 7.89 TORTAS Y MÁS 10.89 SERVED WITH HOUSE MADE POTATO CHIPS Torta Loca de Carnitas - Pork, lettuce, tomato, avocado, telera Hamburguesa Mexicana - Mexican-style hamburger, cemita QUESADILLAS Queso – Cheese 3.89 Gringa – Onions, cheese and pork (Flour) 5.69 Entomatadas - Cheese with tomato sauce 3.99 Sincronizada de Jamón - Cheese and ham (Flour) 9.75 TOSTADAS Frijoles con Aguacate - Bean and avocado 5.25 Pollo en Escabeche - Shredded chicken with spices 6.25 CEVICHES Y COCTELES Ceviche Verde -Tomatillos, green olives, onions, lime juice 8.99 Ceviche Veracruzano -Tomato, cilantro, olive oil 8.99 Camarones Agua Chile - Shrimp in fire water 15.99 Arrachera en Adobo - Skirt steak in chile pasilla sauce 23.99 Puerco en Chiles - Pork with chiles 20.99 QUESO FUNDIDO Tradicional - Blend of Mexican cheeses 11.99 Chorizo con Rajas - Chorizo and roasted poblano peppers 12.99 Chile con Queso 11.99 ENCHILADAS Enchiladas Verdes 12.99 Chicken or cheese enchiladas with tomatillo sauce, crema, queso fresco, Mexican rice, refried black beans, tortillas SIDE DISHES Elote - Corn, mayo, cotija cheese & chile (seasonal) 3.99 Arroz del Día - Rice of the day 3.49 Frijoles del Día - Beans of the day 3.49 Guacamole Market Price BEBIDAS 3.50 Fountain Sodas - 100% Craft sugar cane soda Refrescos Mexicanos • Aguas Frescas • Coffee *Consuming raw and undercooked meats may increase your risk of foodborne illness, some seafood and poultry items may contain bones. -
Download Menu
TACOS Sour Cream ½ pint --- $2.39 Guacamole ½ pint --- MARKET 3 Rolled tacos & cheese --- $3.49 PRICE Shredded beef rolled tacos, topped w/cheddar & jack cheese. Tamales per Dozen --- $16.00 3 Rolled tacos & guacamole -- $4.79 ½ Dozen Tamales --- $9.00 Shredded beef rolled tacos, topped w/guacamole, cheddar & jack cheese. EXTRAS Taco salad --- $4.99 MENU Tortilla shell w/bed of lettuce, beans, Cheese --- 89¢ pico de gallo, your choice of red chilli chicken or shredded beef, topped Guacamole --- 89¢ w/cheddar & sour cream. Sour Cream --- 89¢ BREAKFAST BURRITO $5.39 ea ENCHILADAS Tortilla --- 89¢ A- Bean, Cheese & Eggs. $4.99 Beef --- $5.99 Shredded beef wrapped w/ two corn DESSERTS B- Bacon, Cheese, Potatoes & Eggs. tortillas, topped w/enchiladas sauce, C- Chorizo, Potatoes, Cheese & Eggs. cheddar, jack cheese & lettuce. Churros --- $2.09 Plain, Cajeta, Cream. D- Ham, Potatoes, Cheese & Eggs. Chicken --- $5.99 E- Sausage, Potatoes, Cheese & Eggs. Red chilli chicken wrapped w/ two Churros --- $2.19 F- Mexican omelet ham, Cheese, Salsa & Eggs. corn tortillas, topped w/enchiladas Strawberry. sauce, cheddar, jack cheese & lettuce. G- Machaca, Cheese, Potatoes & Eggs. Xangos --- $4.69 H- Steak, Cheese, Potatoes, Salsa & Eggs. Cheese --- $5.99 Cheese cake chimichanga dessert. Plenty of cheese w/two corn tortillas, I- Potatoes, Cheese & Eggs. $4.99 topped w/enchiladas sauce, cheddar, jack cheese & lettuce. KIDS COMBOS Viva Burrito Colorado KIDS 1 6990 Leetsdale Dr. 7550 Pecos St. 6796 W. Colfax Ave. 5165 Federal Blvd. SIDE ORDERS Denver, CO. 80224 Denver, CO. 80221 Lakewood, CO. 80214 Denver, CO. 80221 One Quesadilla --- $3.99 (303) 320 4753 (303) 412 7391 (303) 274 0754 (303) 455 1384 Quesadillas --- $4.59 OPEN 24HRS Sun-Thu 6am-10pm Every day 6am-10pm Every day 6am-10pm Your choice of Carne Asada or Pollo Fri & Sat 6am-2pm Tortilla filled w/ Cheddar cheese.