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Meats by the Pound Meal Deals $12.75 $9.50 $9.25 $8.25
MEATS BY THE POUND MEAL DEALS ALL MEAT BARBACOA $10.25 ALL MEAT • 1 lb All Meat Barbacoa REGULAR BARBACOA $7.75 • 2 Can Sodas (any flavor) $12.75 LENGUA $11.00 • 1 Hot sauce (Green, Pico or Red) CARNITAS $8.00 • 10 Tortillas (flour or Corn) REGULAR BARBACOA SIDES Pint Quart • 1 lb Regular Barbacoa REFRIED BEANS $3.00 $5.00 • 2 Can Sodas (any flavor) $9.50 • 1 Hot sauce (Green, Pico or Red) MENUDO $4.50 $7.50 • 10 Tortillas (flour or Corn) CHICHARRONES 1/4 LB 1/2 LB TAMALES • 2 Can Sodas (any flavor) SKIN $2.25 $3.99 • 1 Hot sauce (Green, Pico or Red) $9.25 CRACKLING $2.25 $3.99 • 1 Dz (Pork, Pork/Jalapeño, Chicken CHIPS N/A $1.50 or Bean) MENUDO SALSAS 4oz Pint • 1 Qt Menudo $8.25 GREEN, RED, PICO DE • 2 Can Sodas (any flavor) GALLO SALSA 85¢ $3.00 • 10 Tortillas (flour or Corn) 3 BUÑUELOS $2.25 TORTILLAS 6 BUÑUELOS $3.99 10 FLOUR $1.50 10 CORN $1.20 25 BUÑUELOS $13.00 25 FLOUR $3.00 15 CORN $1.80 50 FLOUR $4.75 20 CORN $2.25 CAN SODA 85¢ 2 L SODA $2.19 737 DIVISION AVE. SAN ANTONIO TX 78225 ♦ 210 922 5274 HOURS: MON-FRI 7AM-2PM ♦ SAT-SUN 6AM-2PM CALL IN OR STOP BY Breakfast Tacos MORNING SPECIAL Huevo a la Mexicana $1.49 ALL BREAKFAST Migas $1.49 Bacon Egg $1.49 TACOS Ham Egg $1.29 Potatoes Egg $1.29 Country Sausage Egg $1.49 99¢ Sausage Egg $1.29 Chorizo Egg $1.29 MONDAY - SATURDAY Chicharron Egg $1.39 Bean and Cheese 90¢ Bean and Chorizo 99¢ Lunch Tacos $ All Meat BBQ $2.75 TAMALES Regular BBQ $2.00 PORK (regular) Carnitas $2.25 • Masa (ground nixtamal), filled with cooked pork $8.25 $2.99 meat, steamed in a corn husk. -
GLOSARIO TAMAULIPAS Bloque 3 Actividad 1 Unidad 8 Claudia
GLOSARIO TAMAULIPAS Bloque 3 actividad 1 Unidad 8 Claudia Trasviña. BOCOLITOS Parecidas a las gorditas, pero estas llevan un bordito en la orilla, lo cual hace que se forme una especie de hueco en el centro que permite colocar los frijoles huastecos, espolvoreando al final de queso. CABRITO AL PASTOR Platillo típico de la región norte de México, según los investigadores afirman que su origen es en la región semidesértica de Tamaulipas, otros señalan que esta costumbre se puso en práctica por pobladores de origen judío que se establecieron en el llamado Reino de León hace cuatro siglos, quienes trajeron los primeros rebaños caprinos y ovinos. CARNE A LA TAMPIQUEÑA Platillo emblemático de esta región, atribuyendo su creación al C. José Inés Laredo en 1930, quien en ese entonces se desempeñaba como chef en el hotel Bristol. Este platillo es acompañado con guacamole, frijoles, taco de queso cubierto con mole rojo. CHOCHAS También conocidas como flor de palma pita o izote, su color oscila entre la cera y el marfil, y se da en grandes racimos que brotan del centro de la planta, esta flor la preparan en sopas, con huevo o en guisos. Estas flores se pueden encontrar en los meses de febrero a marzo. DISCADA Herramienta de metal inventada en 1980 para la cocción de diversos alimentos como carne y pescados, su nombre deriva de un disco metálico de arado o rastra. ENCHILADAS DE TULA Preparación oriunda de Saltillo que data aproximadamente de hace 150 años, a diferencia de las demás enchiladas estas se presentan con la tortilla abierta o extendida y no doblada, sus ingredientes pueden variar. -
Burritos Ensaladas Antojitos & More Seafood Burritos
Dos Coyotes cuisine is committed to providing our guests with all-natural flame broiled chicken, citrus marinated seafood & trail blazin’ Premium Certified Angus Beef (choice or higher) as well as Certified New Mexican Chile and Mi Rancho Tortillas. Seasonal fruits & vegetables are delivered daily. ANTOJITOS & MORE Mango Chicken Quesadilla 10.95 7.50 Guacamole & Chips Pepper jack cheese, mango salsa and charbroiled Made fresh daily. Avocado, cilantro, tomato & lime juice. chicken breast. Served with chipotle cream. Served with our made-to-order tortilla chips. Navajo Nachos 9.95 8.50 Quesadilla with Hatch Chile Tortilla chips, black beans, melted cheese, Melted cheese, mild Hatch chile served with salsa, guacamole & sour cream. sour cream & guacamole. Add chicken, steak or carnitas 2.45 Add chicken, steak or carnitas 2.45 ENSALADAS Yucatan Chicken Salad 12.95 Adobe Salad 12.95 Charbroiled chicken breast on mixed greens tossed with Mixed greens tossed with our housemade Southwestern Southwest vinaigrette, red cabbage, red onion, carrots, red bell vinaigrette, red cabbage, carrots, red onions, corn, red bell peppers, corn, jicama, & tomato. Served on a flour tortilla with peppers, jicama, & tomato. Served on a flour tortilla with black black beans, mango salsa, chipotle cream, & tortilla confetti. beans, shredded jack and cheddar cheese, guacamole & sour cream. Spinach Salmon Salad 13.95 Add chicken, steak or carnitas 2.45 Grilled citrus marinated salmon on baby spinach tossed with our orange-chipotle vinaigrette, jicama, fresh mushrooms Caesar Salad with Chicken 12.95 & crispy tortilla noodles. Topped with Marinated charbroiled chicken breast on fresh romaine tossed mango-orange salsa & cashews. with our housemade caesar dressing, red onion, & garlic tortilla crisps. -
Cocina Tradicional Del Noreste, Más Que Olor a Carne Asada: ¡Córrale Que Se Enfría!
Dirección de Medios de Comunicación Boletín N° 371 9 de octubre de 2018 Cocina tradicional del noreste, más que olor a carne asada: ¡córrale que se enfría! *** La antropóloga del INAH, Yesenia Peña, recopila más de 200 recetas que dan cuenta de la complejidad de esta culinaria, repleta de aromas, sabores y colores *** Su investigación le llevó 10 años y comienza a dar frutos: uno es el libro de Cocina tradicional neolonesa “Donde termina el guiso y empieza a comerse la carne asada, comienza la barbarie”, reza el adagio que impuso como penitencia al norte, un prejuicio en el que la biodiversidad fue conjurada como escasa e inhóspita, y sus formas de subsistencia como extremas. Pero resulta que asar carne también tiene su receta; para muestra, una encontrada en San Nicolás de los Garza, Nuevo León, y referida en el libro Cocina tradicional neolonesa. Donde comienza el olor a carne asada, de la antropóloga física Yesenia Peña Sánchez. Nada más lejos que pensar en una cocina del cazador-recolector y pescador que va directo a la mesa, insípida, sin grandes elaboraciones, ni sorpresas gastronómicas: la cocina neolonesa es compleja, heredera de un entramado histórico que teje diversidad de culturas: de nómadas locales cazadores-recolectores, indígenas (tlaxcaltecas, otomíes, nahuas), mestizos, criollos, europeos españoles y portugueses, de viejos y nuevos cristianos (sefardíes), y demás población migrante que ha sumado colores y sabores a través del tiempo, originando una amplia tradición culinaria que se distingue por regiones. Un estudio biocultural realizado en 10 años (entre 2007 y 2017) por la investigadora del Instituto Nacional de Antropología e Historia (INAH) Yesenia Peña Sánchez, con intensas temporadas de campo en 33 municipios de Nuevo León, 64.7 por ciento del total que conforman el estado, permitió a la estudiosa recuperar 547 recetas, relatos sobre la elaboración de los platillos, las técnicas y tecnologías utilizadas en su preparación. -
Qr-Code-Menu.Pdf
AN TOTOPOS D TOSTADAS TORTAS CHIPS $12 CARNITAS SM $3 / LG $5 CARLTON FARMS PORK, AVOCADO, FRESH ONION, CILANTRO, LIME, CABBAGE, PICKLED ONION, CHILE + SALSA DEL DIA 4OZ $3 / 8OZ $6 MAYONESA, ON TOASTED TELERA. + GUACAMOLE 4OZ $4 / 8OZ $8 + FRIJOLES CON QUESO 8OZ $5 $12 POLLO PIBIL ACHIOTE MARINATED CHICKEN ROASTED OVER BANANA TOSTADA DE FRIJOL $6 TOSTADA DE GUACAMOLE $7 LEAF, AVOCADO, PICKLED ONION, CILANTRO, FRIJOLES NEGROS, GUACAMOLE, CREMA LETTUCE, LIME MAYONESA, ON TOASTED TELERA. SALSA VERDE, CREMA, QUESO FRESCO, LIME, QUESO FRESCO SPECIAL CHILE SALT $12 REFRITO + POLLO $2.5 + POLLO $2.5 REFRIED BEANS, POBLANO CREMA, COTIJA, AVOCADO, + RES $2.5 + RES $2.5 ROASTED SERRANO PEPPER, FRESH ONION, CILANTRO, LIME, CABBAGE, PICKLED ONION, CHILE MAYONESA, ON TOASTED TELERA. VG $13 MASA Y PAPA FRUTAS & VERDURAS FRIED MASA + POTATO PANCAKE, ROASTED TAMARIND TOMATO, AVOCADO, ONION, CILANTRO, LIME, QUESO PEPINO SLAW $6 ESQUITES $4 PIÑA SALAD $5 BOTANERO, CABBAGE, PICKLED ONION, CHILE MAYONESA, ON TOASTED TELERA. VG CUCUMBER, CORN, CHILE PINEAPPLE, CABBAGE, HERBS, COTIJA, LIME, BLACK PEPPER, CITRUS + PEPITA MAYONESA CILANTRO, $12 AHOGADA VINAIGRETTE HABANERO OUR VERSION OF THE JALISCAN CLASSIC. CARLTON FARMS PORK, HABANERO SLAW, CILANTRO, ON GRILLED BOLILLO. TOPPED WITH RICH ACHIOTE TOMATO SAUCE. MESSY AND SPICY! THE ENSALADA FRESCA, AVOCADO DRESSING, CART ESQUITES, LIME RICE, PINTO BEANS, COTIJA $13 HAMBURGUESA CHEESE, POBLANO CREMA, FRESH + PICKLED IN HONOR OF THE UBIQUITOUS MEXICAN STREET BOWL ONION, RADISH, LIME, CILANTRO, SESAME. BURGER. TWO PAINTED HILLS SMASH PATTIES, $10 GF/VG AVOCADO, AMERICAN CHEESE, HAM, PICKLED JALAPEÑOS, GRILLED ONIONS + CHILES, QUESO + POLLO $3 + BEEF $4 + TAMARIND TOMATO $2 BOTANERO, ICEBERG LETTUCE, CHIPOTLE MAYO, + CARNITAS $3 + AVOCADO $2 + ORGANIC EGG $2 SESAME BUN. -
Fresh Salsa, Guacamole & Escabeche Served with Fresh Fried Tortilla Chips Twice Fried Plantains Served with Harissa Aioli
MENU ANTOJITOS SALSA PLATTER 6 Fresh Salsa, Guacamole & Escabeche served with Fresh Fried Tortilla Chips TOSTONES 6 Twice Fried Plantains served with Harissa Aioli FRUTA MIXTA 8 Seasonal Fruit with Lime & Havana Spice (v) BABY BELLA SPICY MUSHROOM TACOS 8 Roasted Baby Bella Mushrooms on Corn Tortillas, Pico de Gallo, Cilantro and Queso Fresco (v) HAVANA PAPPAS BRAVAS 8 Harissa Aioli, Pico De Gallo, Queso Fresco (v) HUITLACOCHE BLACKBEAN QUESADILLA 8 Guacamole salad & Queso Fresco (v) add Chicken or Pork 3 PICADILLO EMPANADAS 9 Avocado Crema, Pico De Gallo, Queso Fresco, Cilantro & Lemon Aioli CHORIZO CON QUESO 10 Grilled Flour Tortillas & Escabeche SEAFOOD CAMPECHENA 16 Spicy Seafood Cocktail served with Twice Baked Saltines ENSALADAS Y SOPAS OCHO CHOPPED SALAD 8 Spanish Green Olives, Queso Fresco, Cherry Tomato, Cucumber & Cilantro Vinaigrette AVOCADO SALAD 9 Crunchy Romaine, Fresh Cucumber, Pumpkin Seeds, Shaved Red Onion & Citrus Vinaigrette SPICY CEASAR 9 Chopped Romaine Hearts, Jalapeno Caesar Dressing, Bolillo Croutons CALDO DE PUERCO 8 Pork, Cabbage, Chickpeas, Herbs SOUP & SALAD 8 Your choice of Chopped, Caesar, or Avocado salad with a cup of soup Make it a bowl of soup 2 add Grilled Shrimp to any salad 5 TORTAS Served with Spiced House Made Potato Chips Substitute French Fries 2 HAVANA HIPPIE 12 Fried Green Tomato, Avocado, Black Bean Hummus, Shredded Lettuce, Pickled Red Onion, Lemon Aioli & Queso Fresco(v) HAMBURGUESA 12 Lettuce, Tomato, Pickle & Lemon Aioli add Cheese, Bacon, & Egg 3 or Chorizo Queso 2 CUBANO 14 Achiote Roasted -
Here We Grew Up, Family Recipes Passed Down for Generations, Traditional Holiday Meals, Or Even Simple Snacks That Remind of Us of Our Childhood
Welcome to Our Table A Culinary Guide to Inclusive Diversity at INL 2020 Inaugural Edition ooking. The process of taking raw food ingredients and turning them into a meal that nourishes our body and, often, our soul. An activity that is enjoyed around the world. A cultural common denominator that can both Cdefine us uniquely and bring us together when we break bread. Many of our favorite memories are centered around food. These might be regional delicacies unique to where we grew up, family recipes passed down for generations, traditional holiday meals, or even simple snacks that remind of us of our childhood. When we share these recipes with others, we share a part of our identity. At Idaho National Laboratory, we celebrate this spirit of multicultural togetherness. This book of recipes – gathered from INL employees – carries on this spirit. It celebrates the diversity of people and foods from throughout the world that have made their way to our laboratory. Inside you will find recipes from many countries and cultures, including some that were (until now) closely guarded family secrets. This book assembles are a variety of food types from a wide array of cultures. They represent our unique experiences being shared with one another. We encourage each of you to sample the recipes contained within. Give unfamiliar recipes a try, both to enrich your table and to better understand the diversity of cultures that make up our INL community and the wider world. Enjoy! Michelle Thiel Bingham and Curtis Smith, Ph.D. Co-Presidents, Multiculturals in Leadership Michelle Bingham Curtis Smith's son and her mother Executive Inclusion Council Chairs The EIC is led by the laboratory director and deputy laboratory directors. -
Cholita Menu
HOUSE TACOS DISCADA served on fresh corn masa tortillas, unless otherwise noted, with onions + cilantro substitute the tortilla with a lettuce wrap FOR TWO GRANDE FIESTA protein style $39.95 $65 serves up to 2 people serves up to 8 people MAKE IT FIRE with diced fire-roasted serrano chiles + .25 A platter of grilled meats for street tacos on char roasted CHOLITA side piece $13.50 peppers, bulb onions in a chipotle beer sauce. Served with warm STARTERS 3 tacos of your choice + charro beans tortillas, beans, guacamole, pico de gallo and salsas. *priced per taco adobo chicken + CARNE ASADA + CRISPY PORK BELLY ................................................................................................................3.00 chips & salsa .......................................................................................................................3.95 AL PASTOR al pastor pork + sausage ......................................................................................................8.00 marinated and fire roasted pork + salsa roja guacamole + chips pineapple + guacamole taquero + corn tortilla please allow 30 minutes for our chefs to perfect this dish for you! .....................................................................................................9.99 GUACAMOLE DE FRESA strawberry + pomegranate + almond and queso fresco GRILLED ADOBO SHRIMP ....................................................................................................3.95 cabbage + pickled vegetables + pico de gallo + baja sauce + corn tortilla -
Real Food Only
solo comida real never a bag, never a can Real Food Only authentic mexican dishes fullat coveragean airport? inside in this issue Appetizers & Quick Bites Tacos, Burritos & Bowls Seafood, Chicken & Steak plus Burger, Salads & a Kids Menu! Zona Cocina Minneapolis-St.Paul | Edition 10-19 Map Key - Circa 1836 U.S. States & Territories republic of texas disputed territory MEXICO TEX-MEXHonest COOKING It could be the spicy jalapeños, aromatic cilantro or the belief that everything is better with pico de gallo; whatever the reason, the flavors, textures and sights of Mexican cooking have exploded around the world.. Here at Zona Cocina, we take that inspiration and incorporate traditional Tex-Mex cooking to satisfy hungry travelers. Tacos from the street, burritos from the zones of Mexico as well as sandwiches, salads and entreés find a comfortable home here in our kitchen. All of which share one common philosophy: We believe that all food should be made from food. We believe in scratch cooking. All of our salsas are made by hand in our restaurants every day. We The food of tex-mex bring in hundreds of pounds of tomatoes and peppers along with herbs Regionalized foods combining the and spices and chop, cut, mix and puree each of our 5 different salsas. indigenous peoples of the area with Spanish immigrants and We are up early, and stay late slow roasting pork and beef. We mix eventually American tastes have and blend every dressing and sauce. Our tortillas are warm pressed claimed the rights to developing: to order and we fry our chips continually throughout the day. -
Cocina Mejicana
COCINA MEJICANA 1. Burritos 2. Camarones a la cuchara 3. Carnicas mexicanas estilo Michoacan (puerco en caldero) 4. Enchiladas 5. Enchiladas verdes 6. Guacamole con huevo 7. Pasta para tacos (tortillas) 8. Salsa güevona 9. Salsa para carne asada 10. Salsa para pozole 11. Tacos de Discada tipo Chihuahua --- Guacamole con huevo --- 2 aguacates maduros 2 cucharadas de aceite de oliva sal al gusto 1 cebolla (tamaño mediano) 2 dientes de ajo 1 cucharadita de limon 2 huevos Hierve en una cazuela dos huevos a que se pongan duros, dejalos refrescar, pelalos y desecha tanto la cascara como la clara, utiliza solo la yema.Tritura la cebolla y el ajo a consistencia de pasta y macera todos los ingredientes en un bol con tenedor, esto ultimo es importante para que no se licue el aguacate. (N.R. Acompañalo con unos nachos, que irás untando en él) Ah! los aguacates deben haber estado un rato en la nevera para que se sientan frescos. Enviada por Fatima --- Tacos de Discada tipo Chihuahua --- INGREDIENTES Receta para 4 personas 800 gramos de carne de res (al gusto) 100 gramos de tocino de puerco 50 gramos de chorizo fresco (no del tipo seco) 4 tomates (picados de tamaño al gusto, al final ni se nota que tiene tomate) Pimienta (al gusto) Sal (al gusto) Ajo (al gusto) 2 cebollas grandes (picadas en trocitos de tamaño al gusto) 5 chiles jalapeños (o cualquier otro chile, puede ser morron) 2 botellas de cerveza obscura (12 onzas cada una) 1/4 de litro de tequila blanco (el mas corriente que encuentres) 1 Kilogramo de tortillas de maiz PREPARACION: -
Brunch Cocktails Classic Flare Omelet Appetizers Breakfast Burrito Menudo All You Can
For Over 36 Years APPETIZERS CLASSIC FLARE American 2 eggs (any style) with your choice of bacon, Queso Dip A creamy blend of Mexican cheese with ham, or sausage. Served with breakfast potatoes, hash tomatoes, green chilies, jalapeños, garlic, and onions. browns, or refried beans and choice of toast 9.99 Served with corn tortilla chips. 10.49 French Toast Made with 2 thick slices of Texas Toast Morning Quesadilla Flour tortilla stuffed with sprinkled with powdered sugar 9.99 scrambled eggs, bell peppers, pico de gallo, cheese, and your choice of bacon, ham, or sausage. Served Bacon, Ham, or Sausage Add for 3.49 with sour cream 12.99 Dos Dos Dos 2 buttermilk pancakes, 2 eggs (any style), and choice of bacon, ham, or sausage 12.99 Breakfast Sandwich Toasted bolillo roll with bacon, ham, or sausage, 2 fried eggs, and American cheese. Served with your choice of breakfast potatoes, hash OMELET browns, or refried beans 12.95 Served with breakfast potatoes or hash browns and Avocado, Green Chili or sliced Tomato Add for 1.49 refried beans 3 Egg Omelet with your choice of 3 Items: 11.95 Oatmeal and Toast 6.99 • Onions • Peppers • Tomatoes • Pico De Gallo • Spinach • Jalapeño • Green Chilies • Avocado MENUDO • Guacamole • Sour Cream • Cheese • Bacon • Ham • Sausage • Chorizo ALL YOU CAN EAT Extra item 1.49 each With All The Fixin’s 10.99 Carne Asade, Carnitas or Grilled Chicken Add for 4.99 Sonoran or Chile Verde sauce Add for 3.49 Tortillas (2) Add for 1.75 Buttered Bolillo Roll Add for 2.99 BREAKFAST BRUNCH COCKTAILS Santos Super Michelada Large chilled glass with a BURRITO Tajin rim filled with Negra Modelo, Splash of tomato 3 Egg Burrito with your choice of 3 items: 11.99 juice, and lime. -
BOARDS #BUNS #BESWEETSKILLETCAKES #Baskets #BOWLS #BLUEPLATES #COLD BOTTLES #DRAFTLOCALS+FAVORITES
#BOARDS #Baskets #BOWLS #DRAFTLOCALS+FAVORITES KICKED-UP PIMENTO CHEESE All items (except Mojo Fries) served with POWER BOWL 16oz PINT or 20oz PILSNER A southern specialty with a hint of tortilla chips and fresh veggies for smearing Quinoa, kale, chopped broccoli, sassy dill relish, served with crackers 8 raisins, apples, hard-cooked egg, MARBLE GOTTA HAVE GUAC & SALSA toasted walnuts and cider vinaigrette 12 PILSNER (LOCAL) 6/7 CREOLE MEATBALLS Our “almost secret ingredient” • Add Chicken +3 Spicy tomato sauce and garlic toasts 9 (local Dixon apples) guacamole and • Add Salmon +6 Jose’s red chile salsa 10 MARBLE CHOP-CHOP DOUBLE WHITE WHEAT (LOCAL) DECONSTRUCTED TACO BOARD MOJO FRIES Romaine, bacon, tomato, avocado, jicama, 6/7 Ranchero chicken, avocado, salsa, Our seasoned skin-on fries with black bean pico, cucumber, pepitas and cotija cheese and warm corn tortillas 12 3 dips: redeye mayo, ketchupeño cotija cheese tossed in cider vinaigrette SANTA FE BREWING and buttermilk ranch 7 with buttermilk ranch dressing 13 PALE ALE (LOCAL) HOT HONEY BBQ WINGS • Add Chicken +3 6/7 Meaty drumettes with hot honey BBQ JOSE’S GREEN CHILE QUESO • Add Salmon +6 SANTA FE BREWING sauce and cool cucumber ranch dip 11 Quite simply the best queso in town! 8 SEASONAL (LOCAL) SWEET CORN CHOWDER 6/7 GULF CRAB GRATINEE Big bowl with a side of New Mexico Warm bubbly blend of crabmeat, green chile to stir-in! 9 LA CUMBRE #BUNS cream cheese, sour cream and • Add Gulf Crabmeat +5 ELEVATED IPA (LOCAL) old bay spice mix 14 6/7 Big sandwiches served on bakery-fresh rolls with fries & slaw #BESWEETSKILLETCAKES Alone Drink) (or Eat Never STELLA ARTOIS #BLUEPLATES PILSNER (BELGIUM) SOUTHWESTERN BURGER 6/7 Angus beef with green chile, jack cheese, Perfect for two…allow 10 minutes.