Vivamexicana Menu.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Vivamexicana Menu.Pdf PLATES IN THE RAW Pinto beans, organic mixed greens, corn salsa, guacamole in a Served with Spanish Rice, Pinto or Refried Beans, Guacamole, Pico spinich tortilla 9 De Gallo, Sour Cream, lettuce and your choice of local GMO Free Corn Tortillas or Flour. PAPA PAPA PAPA Trop-Cal Potato mix, black beans, goat cheese, and mango salsa in a MARINATED CHICKEN PLATE 13.50 spinach tortilla 9.25 MARINATED CARNE ASADA PLATE 14.50 VERY VEGAN Black Beans, Spanish rice, organic tofu in salsa verde, mango salsa, in CHICKEN MOLE PLATE 15 a roma tomato tortilla 9 PORK CHILI VERDE PLATE 13.50 TOFU TROPICAL Organic tofu in salsa verde, rice, pinto beans, organic mixed greens, LOCAL MARINATED FRESH FISH PLATE in a Roma tomato tortilla 9 Served with Mango Salsa 15.50 CHEF'S CHOICE 1 ITEM COMBO PLATE Assorted fresh grilled veggies, white beans, rice, corn salsa in a Choose taco, Enchilada, or Tostada 9.50 spinach tortilla 9.50 Fish or Chorizo 1 CHEESE CHILI RELLENO BURRITO 2 ITEM COMBO PLATE served with rice, white beans and Spanish sauce(tomatoes, onions Choose tacos, Enchiladas, or Tostadas 11.50 and bell peppers) in a flour tortilla 10 Fish or Chorizo 1 3 ITEM COMBO PLATE CARNIVOROUS GOURMET BURRITOS Choose tacos, Enchiladas, or Tostadas 13.50 fish or Chorizo 2 LA GALLINA Marinated chicken, white beans, Spanish rice, apple chipotle salsa in TAMALE PLATE a Roma tomato tortilla 9 Choose from Veggie with Cheese or Chicken 10.50 CHICKEN HOLY MOLE CHILI RELLENO PLATE Pinto beans, Spanish rice, chicken mole, Jack cheese, and sour cream Choose from Cheese or Chiken 10.50 in a flour tortilla 10.50 CARNITAS TROPI-CAL BURRITOS Roasted pork, rice, white beans, corn salsa, Apple Chipotle salsa in a flour tortilla 9.25 Served with Refried or Pinto, Spanish Rice, Pico de Gallo, and your choice of chicken, Carne Asada, Carnitas, Al Pastor, Tofu in Salsa CARNIVORE'S DESIRE Verde, or assorted grilled veggies. Sweet corn, blackberries, goat cheese, fresh basil 10.25 BASIC VEGGIE EL POPEYE Served with Spanish rice, refried or Pinto beans, salsa, and cheese 7 Spanish rice, white beans, marinated steak, guacamole, sour cream in Super it 1.95 a spinich tortilla 9.25 WHERE'S THE BEEF BASIC MEAT OR VEGETABLES BURRITO Pinto beans, marinated steak with grilled veggies, corn salsa, in a Meat choices: chicken, chili verde, al pastor, carnitas. spinich tortilla 9.25 Vegetable choices: Broccoli mix, eggplant mix, tropical-cal mix, or organic tofu in salsa verde 7.50 CATCH A WAVE Super it 1.95 Steak .50 Grilled fresh fish marinated with achiote sauce, grilled with onions, mango salsa, white beans and sour cream in a tomato tortilla 10.75 FISH SUPER BURRITO 11.75 CHICKEN CHILI RELLENO BURRITO CHIMICHANGAS Our Oxacan Chili Relleno, rice, white beans and Spanish Deep fry your burrito. Chicken, Carnitas, Steak, or Veggies. sauce(tomatoes, onions and bell peppers) in a flour tortilla 11 Served with guacamole, sour cream, and cheese on top on a bed of lettuce 10.75 Fish +2.50 QUESADILLAS SUPER QUESADILLAS VEGAN OR VEGETARIAN GOURMET Large tortilla Jack cheese, refried beans, pico de gallo, guacamole, BURRITOS sour cream, your choice of marinated chicken, steak, or carnitas, within a flour tortilla 10.25 Gluten Free Wraps available for extra $2 FAJITA QUESADILLA VEGGIE BREAKFAST Large tortilla with Jack cheese, grilled marinated chicken, grilled Tropi-cal potatos, eggs, black beans, Jack cheese, red pepper corn onions, red and green bell peppers, guacamole, sour cream, within salsa and pico de gallo 9 a flour tortilla 13.50 Steak 1 VEGGIES FROM HEAVEN Broccoli/Mushroom/onion, whole pinto beans, guacamole, SEBASTOPOL QUESADILLA cilantro, lettuce in a spinach tortilla 9.25 Small tortilla with cheese, Broccoli mix, refried beans, and pico de gallo 6.75 MUSHROOM MADNESS White beans, mushrooms, corn salsa, goat cheese in a spinach FORESTVILLE QUESADILLA tortilla 9.25 Small tortilla with cheese, eggplant mix, refried beans, and pico de gallo 6.75 OCCIDENTAL QUESADILLA TROPI-CAL SPECIALS Small tortilla with cheese, troop-Cal mix, refried beans, and pico de gallo 6.75 ONE SWEET CORN TAMALE Served with grilled Mexican bananas, white beans, topped with mango salsa 7.50 NACHOS CHILI RELLENO QAXACAN Filled with ground chicken, potatoes, raisins, and toasted pin nuts, SUPER NACHOS topped with Spanish sauce and with a garnish of cheese, guacamole, GMO free chips, refried beans, Jack cheese, guacamole, and sour sour cream on a bed of lettuce 7.75 cream, your choice of hot or mild salsa 8 CHILI RELLENO YUCATAN SUPER DUPER NACHOS WITH MEAT Filled with Monterey Jack cheese, topped with Spanish sauce with a GMO free chips, refried beans, Jack cheese, guacamole, and sour garnish of cheese, guacamole, sour cream on a bed of lettuce 7.25 cream, your choice of chicken, steak, or carnitas, and your choice of hot or mild salsa 10.50 VEGETARIAN OR CHICKEN TAMALE Served with Spanish Sauce, a garnish of cheese, guacamole, sour SUPER DUPER NACHOS WITH GRILLED VEGGIES cream and lettuce. 6.50 GMO free chips, refried beans, Jack cheese, guacamole, and sour cream, your choice of our veggie options and your choice of hot or mild salsa 10.50 ALL DAY BREAKFAST ITEMS SUPER DUPER NACHOS WITH LOCAL GRASS-FED GROUND HUEVOS RANCHEROS BEEF. *SPICY 14.50 Two corn tortillas grilled to a slight crisp with refried beans, two large eggs over easy, with cheese and homade verde sauce, and sour cream 9.25 SOUP OR SALADS MEAT LOVER'S BREAKFAST BURRITO TRADITIONAL TACO SALAD Our yams and potato mix, eggs, cheese, pico de gallo salsa, and your Beans, lettuce, organic mixed greens, your choice of Steak, chicken choice of bacon or organic chicken apple sausage. 10 or carnitas, topped with Pico de gallo, guacamole, Jack cheese and Steak 1 sour cream, in a taco bowl shell 10.50 VEGGIE CHIPOTLE BURRITO VEGETARIAN TACO SALAD Our yams and potato mix, eggs, tomato roasted chipotle sauce, Beans, lettuce, organic mixed greens, your choice of grilled veggies cheese, grilled mushrooms and onions 9.25 OR just rice, topped with Pico de gallo, guacamole, Jack cheese and sour cream, in a taco bowl shell 10 VEGAN BREAKFAST PLATE Tofu in fire roasted tomato chipotle salsa, tropi-Cal potatoes, VIVA SALAD broccoli/mushroom/onions saute, saffron basmati brown rice and Organic mixed greens, tomatoes, avocado, red onions and corn salsa black beans, with your choice of corn or flour tortillas 11 9 Chicken 2.50 HUEVOS CON CHORIZO Homemade Mexican sausage sauteed with onions and two large eggs, POZOLE with refried beans, rice, sour cream, and corn or flour tortillas 9.75 Organic Chicken with hominy soup served with fresh avocado, cilantro, onions and chips. 12.50 MACHACA Shredded beef scrambled with eggs, rice, beans, avocados, salsa and your choice of tortillas 13 SMALL PLATES VEGAN BREAKFAST BURRITO STREET TACOS WITH MEAT Served with organic tofu with tomato roasted chipotle salsa, brown Your choice of carne asada, chicken, al pastor, or carnitas served with rice, white beans, 9.50 pico de gallo and cilantro 2.85 Fish 4 Crispy taco served also with lettuce and cheese extra .75 SPECIALTY DRINKS STREET TACOS WITH VEGGIES Your choice of Broccoli/mushroom/onions or HORCHATA eggplant/belllpepper/garlic or Tropi-Cal potatoes 2.85 Organic brown rice/milk 4 Crispy taco served also with lettuce and cheese .75 VEGAN HORCHATA BEAN TACOS Organic brown rice/coconut milk 4 Your choice of either pinto and white bean with corn salsa and AGUA FRESCA cilantro or Veggie taco with rice. pinto beans, pico de gallo, and Jack Variety of choices. Please ask us. 4 cheese 2.85 Crispy taco served also with lettuce and cheese .75 WINE BY THE GLASS Variety of local wines. 7 TOSTADAS served on a crispy flat tortilla, refried beans, your choice of grilled WINE BY THE BOTTLE 20 veggies or meat, pico de gallo, lettuce and Jack cheese 6.75 Sour Cream 1 Guacamole 1.50 ASSORTED BEERS 4:50 to 5 ENCHILADAS HORCHATA LATTE 2 corn tortilla stuffed with your choice of meat or grilled veggies 2 shots organic expresso with regular or vegan Horchata 5 and your choice of red or green salsa, topped with sour cream, PONCHO VIA LATTE lettuce, and Jack cheese, and garnish of guacamole and Pico de 2 shots organic expresso, chocolate, ground chili, steamed milk 5 gallo. Red or Green Salsa. 8.75 with Mole sauce extra 1.20 FLAUTAS 3 rolled corn tortillas, deep fried, and filled with your choice of CHILDREN'S MENU Chicken, caritas, shredded beef or egplant, bell pepper and garlic. REFRIED BEAN & CHEESE BURRITO 4.25 Garnished with cheese, guacamole and sour cream. Allow 15 minutes. 9 CHEESE QUESADILLA OR ONE CHICKEN TACO WITH With rice and beans 2.50 CHEESE Served with rice OR beans 4.25 SOPES 2 corn masa shells, lightly fried and filled with your choice of NACHOS chicken, carnitas, steak, or Vegetarian. Topped with guacamole, Served with refried beans and cheese 4.25 sour cream, cheese and salsa. Allow 15 minutes. 9 With rice and beans 2.50 .
Recommended publications
  • Food & Drinks Recipe Pairings to Celebrate Día De Muertos From
    Food & Drinks Curated by Food Recipe Pairings Blogger Esteban Castillo, USBG World to Celebrate Class Mixologist Karina Día De Muertos Martinez and Smirnoff From Home Spicy Tamarind ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. York, Co., New The Smirnoff 35% Alc/Vol. Natural And Artificial Flavors. With Vodka SMIRNOFF SPICY TAMARIND. RESPONSIBLY. ENJOY A Brief History Día de Muertos is a tradition that dates back more than 3,000 years, and while it originated in central Mexico, it is celebrated all over Latin America with colorful calaveras (skulls) and calacas (skeletons). Families make colorful altars in their homes in honor of their deceased loved ones, and the altars are decorated with flowers, candles, their loved one's favorite food andpan de muerto (a slightly sweet bread specifically made for this time). with a brand new festive In celebration of glow-in-the-dark DÍA DE under blacklight MUERTOS, bottle design. Smirnoff is expanding its delicious It also packs a fun surprise, displaying Spicy Tamarind flavor in the U.S. “Solo Y Frío” under blacklight when chilled, so you know when it's ready to drink. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. ENJOY RESPONSIBLY. SMIRNOFF SPICY TAMARIND. Vodka With Natural And Artificial Flavors. 35% Alc/Vol. The Smirnoff Co., New York, NY. Food Blogger To celebrate the holiday and the iconic Spicy Tamarind flavor, originally made popular in Mexico, Smirnoff has partnered with Food Blogger and Cookbook Author Esteban Castillo (@chicanoeats) and Mexican-American Mixologist Karina Martinez to provide you with original recipes and tips on how to make them from home.
    [Show full text]
  • Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2014 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. Winger Caravan Ingredients H. Khouryieh Western Kentucky University, USDA-ARS, [email protected] F. Aramouni Kansas State University T. Herald USDA-ARS Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Winger, M.; Khouryieh, H.; Aramouni, F.; and Herald, T., "SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA" (2014). Publications from USDA-ARS / UNL Faculty. 1448. https://digitalcommons.unl.edu/usdaarsfacpub/1448 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. bs_bs_banner Journal of Food Quality ISSN 1745-4557 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. WINGER1, H. KHOURYIEH2,5, F. ARAMOUNI3 and T. HERALD4 1Caravan Ingredients, Lenexa, KS 2Food Processing and Technology, Western Kentucky University, Bowling Green, KY 3Food Science Institute, Kansas State University, Manhattan, KS 4Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 5Corresponding author. ABSTRACT TEL: 270-745-4126; FAX: 270-745-5946; Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], EMAIL: [email protected] ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size dis- Received for Publication February 6, 2013 tributions, starch damage, amylose content and starch pasting properties) and end Accepted for Publication January 7, 2014 product in gluten-free tortilla.
    [Show full text]
  • America's New Favorite Food
    City University of New York (CUNY) CUNY Academic Works Capstones Craig Newmark Graduate School of Journalism Winter 12-14-2018 America's New Favorite Food Laura E. Duclos Cuny Graduate School of Journalism Sshiva Tejas M Cuny Graduate School of Journalism How does access to this work benefit ou?y Let us know! More information about this work at: https://academicworks.cuny.edu/gj_etds/283 Discover additional works at: https://academicworks.cuny.edu This work is made publicly available by the City University of New York (CUNY). Contact: [email protected] Laura Duclos and Sshiva Tejas Capstone Text Introduction: It’s no secret that Americans like to dine out. Hamburgers have long been touted as the signature food of the United States, but how much longer will America's heart be held in a pair of sesame seed buns? While the 6,278 Taco Bell locations in the U.S. pale in comparison of McDonald’s 14,027 restaurants, the growing number of Mexican-American food chains shows something stirring in the mouths of those living in the United States. Overall, the fast-food restaurant industry was valued at about $798 billion in 2017, according to a report from Statista. This year, 66 percent of Americans visited a McDonald’s for their fast-food fix. Right behind the classic burger chain, Taco Bell was also the choice of 48 percent of respondents, according to Cint Insight Exchange. The shift from burgers and fries to tacos and burritos shows a countrywide movement for food that embraces what was once considered foreign cuisine.
    [Show full text]
  • Burritos & Bowls Chef's Bowls
    BURRITOS & BOWLS QUESADILLAS Regular 7.99 / Small 7.19 Special-dilla 905 CAL 8.19 California Jack cheese with blackened chicken, Screamin’ Burrito black beans and spinach. Served California Screamin’ 133 CAL 465-861 CAL with sour cream and salsa. Blackened chicken, rice, queso, BBQ Chicken 779 CAL 8.09 fajita veggies, California Screamin’ Jack cheese, grilled mesquite sauce and salsa. chicken and BBQ sauce. Served with sour cream and salsa. 133 CAL Fajita 390-774 CAL Choice of grilled mesquite chicken CBT (Chicken Bacon Tomato) 8.39 or steak (+1.00), rice, fajita veggies, 936 CAL sour cream, guac and salsa. Blackened Chicken Caesar Jack cheese, grilled mesquite 714-1,173 CAL chicken, diced tomato and bacon. Honey Lime 389-766 CAL Blackened chicken, rice, black beans, Served with Jalapeño Ranch Grilled mesquite chicken, rice, Honey Jack cheese, Caesar dressing, sauce and salsa. 219 CAL Lime sauce, romaine and salsa. romaine and salsa. The Classic 598-848 CAL 7.79 No-Meato 327-689 CAL 463-859 CAL Jack cheese and your choice of Sautéed farm-fresh veggies, rice, Carnitas Verde Pork carnitas, rice, Jack cheese, chicken, steak (+1.00), pork carnitas, black beans, guac, Spicy Sunset sour cream, Enchilada sauce, taco beef, fish or farm-fresh sauce, spinach and salsa. tortilla strips and salsa. veggies and beans. Served with sour cream and salsa. 133 CAL Korean BBQ 399-808 CAL 535-949 CAL Grilled mesquite chicken, steak, Bacon Chicken Club Grilled chicken, bacon, rice, Jack (+1.00), or pork carnitas, rice, fajita cheese, Jalapeño Ranch sauce, veggies, sweet and spicy Korean FAJITAS Roma tomato chunks and romaine.
    [Show full text]
  • Presentación De Powerpoint
    RECETAS PARA ESTE 15 DE SEPTIEMBRE Pozole Pozole sazonado con chile guajillo para aportar color e intensificar el sabor de la preparación, con pollo deshebrado, acompañado de la clásica guarnición de rábano, orégano, cebolla morada y láminas de aguacate, servido con aire de limón que ayuda a redondear el sabor. Tipo de receta Estándar Rendimiento 3.700 Kg Tamaño de la porción 0.37 Kg No. de porciones 10 Tiempo de preparación 20 minutos Tiempo de cocción 40 minutos Clasificación (tiempo/segmento) Plato fuerte PRODUCTO UFS: Knorr® Caldo de Pollo INGREDIENTES CANTIDAD UNIDAD Para el caldo: Pechuga de pollo con hueso 1.000 Kg Agua 3.000 L Knorr® Caldo de Pollo 0.035 Kg Laurel 0.002 Kg Chile guajillo molido 0.200 L Aceite 0.030 Kg Para la guarnición: Maíz pozolero cocido 0.500 Rábano en rodajas Kg Orégano seco 0.050 Kg Cebolla morada picada 0.001 Kg Láminas de aguacate 0.020 Kg Lechuga fileteada 0.050 Kg finamente 0.050 Kg Para el aire de limón: Jugo de limón 0.050 L Lecitina de soya 0.000 Kg MODO DE ELABORACIÓN: Paso 1.- Para el caldo: Cocer el pollo en el agua con el laurel y Knorr® Caldo de pollo. Paso 2.- Colar el caldo y desmenuzar el pollo. Calentar el aceite y freír el guajillo, agregar el caldo y el maíz pozolero, hervir por 5 minutos y rectificar sazón. Paso 3.- Para la guarnición: En un plato hondo colocar con ayuda de un cortador, montar el maíz pozolero seguido del pollo deshebrado, colocar la lechuga, los rábanos, el orégano seco y las láminas de aguacate.
    [Show full text]
  • Advanced Ingredient Solutions for Gluten-Free Tortillas
    GLUTEN-FREE FORMULATION CHALLENGES Advanced ingredient solutions for gluten-free tortillas Elena De La Peña - PhD., Associate Bakery & Snack Team, Global Applications Kathryn Fox - Principal Technologist, Global Development Bridgewater, New Jersey Advanced ingredient solutions for gluten-free tortillas Market snapshot mixed with water. It enables the dough to retain gas dur- The gluten-free market in the U.S. still is chalking up ing fermentation and set during baking, delivering a soft double-digit growth percentage rates. This year’s sales in and chewy crumb structure. Removing the gluten from a the gluten-free category in the U.S. are expected to close formulation brings significant challenges to food manufac- near one-and-a-half billion dollars, according to consumer turers. A gluten-free dough lacks the viscosity and elastic- research group Packaged Facts. That figure is expected ity of the wheat-containing dough. In addition to causing to climb past $2.3 billion by the end of the decade. [1] difficulties in processability and machinability, gluten-free Moreover, a combination of Millennials’ interest in global products typically have different taste, texture, and appear- cuisines and the infusion into the mainstream of food ance compared to wheat-containing products. favorites from Central and South America have made the tortilla more popular than bread in many regions. Some of the challenges to overcome when formulating gluten-free tortillas include the dry, powdery, and rubbery Sales of tortillas in the U.S. surpassed $12 billion in 2015 texture, the off flavor and color, and the poor rollability. and are expected to steadily rise about 9-10% per year.
    [Show full text]
  • Drinks from the Cooler Wine Vegetarian Dishes Signature
    Chicken Dishes Luncheon Specials 16. Diablo Chicken .............................................................................. 8.99 1. One Taco, One Burrito, Rice and Beans ................................... 6.99 Seasoned, Grilled Chicken Served with Flour Tortillas, Rice and Beans 2. Philly Cheese Steak Burrito …............................…….…..…….…..... 7.99 17. Chicken Fajita Flatbread .................................................................... 10.99 3. One Taco, One Burrito and One Enchilada …….................... 6.29 Grilled Chicken, Jack and Cheddar, Sauteed Onions, Peppers, Tomatoes and Basil, Served On Oven Fired Flatbread 4. Fiesta Delight …………...………….......................……...................……... 7.99 5. One Burrito, Rice and Beans ……....………………….................… 6.29 18. Chicken Chipotle Soft Tacos ..............................................(3)..... 8.99 Grilled Chicken Marinated in Chipotle Sauce with Onions & Cilantro served 6. Two Tacos, Rice and Beans ……....…….…...........................……… 6.99 with a salad 7. Fiesta Burrito ……....………………..…….......................................……… 7.99 19. Taquitos Mexicanos .......................................................................... 9.99 8. Crazy Chicken ……..……..……....................................................……… 7.99 Four Crispy Grilled Chicken Taquitos Served with Lettuce, Tomatoes, 9. Chile Relleno, Rice and Beans …….…..............................……….. 6.99 Guacamole and a Side of Cheese for Dipping. 10. Baja Burrito ……...............................................................................………
    [Show full text]
  • Margaritas Tequila Primas Mezcal Cocktailscocktails Cerveza Vino Y
    HENDRICK’S SANGRIA CUCUMBER COCKTAIL Red with Seasonal Fruit 9 Margaritas Tequila Hendrick’s Gin, Cucumber, Mint White with Seasonal Fruit 9 Cilantro, Sparkling Soda - 13.95 1800 Reposado 12 CASA VEGA MARGARITA Rafael Vega’s Classic 1800 Silver 12 LAVENDER MULE Award-Winning Recipe - 10.25 Tito’s Vodka, Ginger Brew BUBBLES Avion Blanco 12 Lavender Elixir CADILLAC MARGARITA Avion Reserva 44 24 Fresh Lemon Juice - 13.95 SOFIA BLANC DE BLANCS Sparkling Wine, Monterey County n/a/35 1800 Reposado, Cointreau Casa Dragones Blancos 33 MOSCOW MULE Grand Marnier, Fresh Lime Juice Agave Casamigos Anejo 14 Tito’s Vodka, Ginger Brew VEUVE CLICQUOT - 14.50 Agave Nectar, Fresh Lime Juice Casamigos Blanco 12 Champagne, France n/a /100 CUCUMBER MARGARITA - 13.95 Casamigos Reposado 13 Patron Silver, Fresh Lime Juice Cucumber MOJITO Agave Nectar, Club Soda - 13.95 Casa Noble Anejo 14 Cruzan Rum, Fresh Mint AGUA FRESCA SKINNY MARGARITA Casa Noble Crystal 12 Fresh Lime Juice, Agave Nectar - 13.95 for regular, non-alcoholic 4 Hibiscus Tea, Mint, Agave 4 Partida Reposado, Fresh Lime Juice Casa Noble Reposado 13 BLOODY MARY Club Soda, Agave - 13.95 Cazadores Blanco 12 Absolut Peppar Vodka, Bloody Mary Spiked with... Blend Olives, Fresh Lime Juice, Celery SPICY MARGARITA Cazadores Reposado 12 Rimmed in Salt - 13.95 Casamigos Mezcal 14 Avion Silver, Cointreau, Fresh Lime Juice Agave, Jalapeño Elixir Clase Azul Anejo 62 Real McCoy Rum 14 Chile Spice Rim - 13.95 Clase Azul Plata 17 Ketel One 14 THE BOSS MARGARITA Clase Azul Resposado 17 Cerveza Patron Silver Tequila,
    [Show full text]
  • Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
    5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain.
    [Show full text]
  • Super Centeam 5 Cookbook 1 You Are What You Eat
    FOOD FOR THOUGHT... WHAT’S IN YOUR KITCHEN? • Spatula • Mixer • Big Spoon • Mixing Bowl • Measuring Cup • Whisk • Teaspoon • Tablespoon DISCLAIMER. This book provides general information about food and human nutrition. This information does not constitute medical advice and is not intended to be used as a solitary reference on the subject matter, for the diagnosis or treatment of a health problem, or as a substitute for consulting a licensed health care professional. Consult with a qualified physician or healthcare practitioner to discuss specific individual issues or health needs, and to professionally address personal, emotional, health, physical, nutritional or medical concerns. Note: All activities in this book should be performed with adult supervision. BUBBLY, SCRUBBY HANDS Counting, adding, playing, clapping, that’s what hands are for! Sticky, dirty, sweaty, germy on your hands and more! Un-grub them, scrub them, rinse and rub them, like a hand washing machine! Hi-fives, handshakes, thumb wars, fist bumps, are better when your hands are clean! SUPER CENTEAM 5 COOKBOOK 1 YOU ARE WHAT YOU EAT... SO EAT WELL! Protein helps us to grow and make muscles. Protein is found in meat, chicken and fish. It is also in nuts and some beans. Milk, eggs and cheese are also good sources of protein. But remember, protein can have a lot of fat that is not so good for us, so choose the low fat kinds of these foods. Vitamins are found in a lot of foods we eat everyday. There are many types of vitamins. Our bodies need them to grow and stay healthy.
    [Show full text]
  • Casa Solana Tortillas POS.Indd
    Flour & Corn Tortillas Flour & Corn Tortillas FLOUR TORTILLAS • Made with authentic ingredients, Block and Barrel and Casa Solana tortillas are perfect for wraps and quesadillas • Casa Solana offers fl our and whole wheat tortillas in both ambient and frozen to suit all storage requirements • Block and Barrel offers a variety of fl avours to add colour and excitement to your menu • Casa Solana and Block and Barrel tortillas are pliable and easy to handle • All tortillas are trans-fat free, cholesterol free, kosher and vegan • Frozen tortillas have a shelf life of 6 months • Ambient tortillas have a shelf life of 75 days. CORN TORTILLAS • Made from corn fl our, Casa Solana corn tortillas offer convenience and versatility • Available in a frozen or ambient format and in a variety of sizes to make your signature items • Choose your own for fresh tortilla chips - available in 6-inch uncut or pre-cut, to suit your needs • Try our convenient pre-cut tortillas for tacos or salad bowls • For heat and serve authentic tacos or fajitas, try our soft corn tortilla • Ambient tortillas have a shelf life of 75 days • Frozen tortillas have a shelf life of 6 months • All tortillas are trans-fat free, cholesterol free, kosher and vegan. Casa Solana & Block and Barrel Flour and Corn Tortillas Distributed by Sysco Corporation, Toronto, Ontario M9B 6J8 © 2016 PRINTED IN CANADA 01/16 Flour & Corn Tortillas SUPC Code Product Description Brand Frozen/Ambient Pack Size 4098911 12” Wheat Flour Tortilla Block & Barrel Ambient 6/10CT 4098923 12” Wheat Flour Garlic Herb
    [Show full text]
  • Dinner Menu - Appetizers
    - Dinner Menu - Appetizers DIPS QUESADILLAS All dips are served with chips. A twelve inch soft flour tortillas lightly toasted with a blend of cheddar cheese, Monterey Jack cheese & onions, filled with your .95 GUACAMOLE DIP ........................... $7 choice of the following below. (sour cream & guacamole, add $1.50) BEAN & CHORIZO DIP ..................... $6.95 1. SALSA CHIPOTLE ................................... $9.95 .95 BEAN & CHEESE DIP ...................... $6.95 2. SALSA VERDE ...................................... $9 3. GRILLED CHICKEN & SALSA VERDE ...................$10.95 .50 CHILE CON QUESO .......................... $7 4. GRILLED CHICKEN & SALSA CHIPOTLE ................$10.95 BOTTOMLESS BOWL OF CHIPS y SALSA ............2.75 5. SHRIMP, KING CRAB SURIMI & SALSA VERDE ....... $11.25 Served with hot or mild salsa. Dine in only. (Not included in Happy Hour Pricing) (add $1.50 for 6oz salsa verde - not unlimited) FLAUTAS BANDERA ............................ $9.95 QUESO FUNDIDO CON CHORIZO Y RAJAS ...... $8.75 Fried Corn tortilla rolled and filled with shredded beef. Topped with Oaxaca cheese, chorizo and poblano peppers melted together and sour cream, Mexican white cheese, tomatoes, guacamole & cilantro. served with corn tortillas. .95 CEVICHE DE CAMARON (seasonal) .................$10 TIO STEVE’S NACHOS .............................$10.95 A tasty medley of shrimp, avocado, pico de gallo and lime juice Corn tortilla chips topped with beans, lettuce, pico de gallo, sour marinated to perfection. Served with a side of corn chips. cream and guacamole with your choice of tinga chicken or .25 ground beef. ALITAS DE POLLO .................................$10 Chicken wings with either Boca Chica’s special cholula sauce or a NACHOS VIEJO ................................ $8.95 spicy mango salsa. A Boca Chica original and a west side favorite.
    [Show full text]