MEXICAN MENU 1. Fajitas Del Sol Great Selection of Grilled Vegetables

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MEXICAN MENU 1. Fajitas Del Sol Great selection of grilled vegetables server with rice and black or pinto beans. Garnished with spring mix salad and guacamole. One meat chicken or steak $ 10.95 A choice of two meat, chicken, steak or shrimp $ 11.95 Three meat combo, chicken, steak and shrimp $ 12.95 2. Parrillada $ 11.95 Sizzling grilled steak, chicken and chorizo with cebollitas, toreado jalapeño pepper. Served with rice, black or pinto beans and spring mix salad. 3. Lomo con Nopales $ 12.95 Pork boneless loin chops with cactus on a guajillo salsa and spices served with rice and spring mix salad. 4. Cochinita Pibil $ 13.95 Slow roasted achiote marinated pork in banana leaves then shredded with xnipec, sweet plantains, black or pinto beans and guacamole. 5. Carne a la Tampiqueña $ 14.95 Grilled Arrachera steak (outer skirt) with cheese & onion enchilada, Guacamole, rice, black or pinto beans. 6. Pollo en Mole $ 13.95 Grilled chicken breast simmered in our classic mole poblano made with chiles, nuts, herbs and spices, grilled Mexican calabacita and rice. 7. Bistek Ranchero $ 10.95 Steak thinly sliced and sautéed with tomatoes, onions, jalapeño chilies & spices, served with rice, black or pinto beans. 8. Bistek en Chile y Papas $ 10.95 Steak thinly sliced with bits of potatoes simmered on a roasted tomato-Chile de arbor sauce and spices. Served with rice, black or pinto beans. 9. Poc Chuc $12.95 Marinated pork loin thin sliced with lime and orange juices with the hint of red Recado with xnipec (Yucatecan pico de Gallo), sweet plantains, black or pinto beans and guacamole. 10. Tacos al pastor $ 11.95 Your choice of pork al pastor, chicken, beef tongue or steak served with fresh cilantro, Onions, roasted tomatillo-jalapeno salsa, rice, black or pinto beans. 11. Mixiote $ 14.95 Freshly made daily steamed lamb shank marinated in a 13 spices guajillo-tequila sauce wrapped in banana leaves served with guacamole, Spring mix salad, black or pinto beans. 12. Pescado Tikin-Xic $ 16.95 Sautéed mahi-mahi marinated with achiote served with fried plantains, black or pinto beans, spring mix salad, and xnipec. .

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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.
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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.
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BANCO DE MEXICO TIPO De Cambio Para Solventar Obligaciones Denominadas En Moneda Extranjera Pagaderas En La República Mexicana
Miércoles 8 de agosto de 2007 DIARIO OFICIAL (Primera Sección) 21 BANCO DE MEXICO TIPO de cambio para solventar obligaciones denominadas en moneda extranjera pagaderas en la República Mexicana. Al margen un logotipo, que dice: Banco de México. TIPO DE CAMBIO PARA SOLVENTAR OBLIGACIONES DENOMINADAS EN MONEDA EXTRANJERA PAGADERAS EN LA REPUBLICA MEXICANA Con fundamento en el artículo 35 de la Ley del Banco de México; en los artículos 8o. y 10o. del Reglamento Interior del Banco de México, y en los términos del numeral 1.2 de las Disposiciones Aplicables a la Determinación del Tipo de Cambio para Solventar Obligaciones Denominadas en Moneda Extranjera Pagaderas en la República Mexicana, publicadas en el Diario Oficial de la Federación el 22 de marzo de 1996, el Banco de México informa que el tipo de cambio citado obtenido el día de hoy conforme al procedimiento establecido en el numeral 1 de las Disposiciones mencionadas, fue de $10.9613 M.N. (DIEZ PESOS CON NUEVE MIL SEISCIENTOS TRECE DIEZMILESIMOS MONEDA NACIONAL) por un dólar de los EE.UU.A. La equivalencia del peso mexicano con otras monedas extranjeras se calculará atendiendo a la cotización que rija para estas últimas contra el dólar de los EE.UU.A., en los mercados internacionales el día en que se haga el pago. Estas cotizaciones serán dadas a conocer, a solicitud de los interesados, por las instituciones de crédito del país. Atentamente México, D.F., a 7 de agosto de 2007.- BANCO DE MEXICO: El Gerente de Autorizaciones, Consultas y Control de Legalidad, Héctor Rafael Helú Carranza.- Rúbrica.- El Gerente de Operaciones Nacionales, Carlos Pérez Verdía Canales.- Rúbrica.
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Catering Menu
We can provide catering services to groups of 50 or more. DELIVERY AND SERVICE Delivery available Tue - Sun to most locations in LA County. There is a 15% service charge that includes delivery, staff, and equipment. Catering EQUIPMENT & SUPPLIES Your order comes ready to serve in containers, complete with serving utensils. We want to avoid excess waste, so we do not include utensils, plates or napkins unless requested. Hot menu items are served in Menu ADD-ONS heat-resistant containers. (continued) CANCELLATIONS We kindly ask a 48hrs notice for any cancellations. Cancellations Chefs made within 24hrs of pickup or delivery will incur a fee of 50% of the DESSERT BAR canceled order. Cancellations on the same day will be charged the full $7 / PERSON amount. Jaime & Ramiro Mexican sweets. 3 Selections. FOOD ALLERGIES ą Flan. When placing your order, please alert our catering team if there is a ą Tres quesos flan. food allergy. ą Sweet corn flan. ą Chocolate flan. All of our catering services ą Churros. include the following: ą Mini pineapple tamales. ą Delivery and Service (15%). 2 hours service during the event. AGUAS FRESCAS ą Our team arrives 30 minutes to 1 hour before the $3 / PERSON event starts to set everything up, and stays (approx. 30 minutes) after the event to pick up our equipment. Mexican famous aguas frescas. Choose from the following: ą 2 or 3 servers (if needed, depending on the number ą Homemade Horchata. of guests). ą Lemonade with chia seeds. ą Salsas, consisting of: our signature La ą Jamaica hibiscus with strawberries.
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Botanas (Appetizers)
Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas
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Cravings Ceviches Tacos
Est. 2008 CRAVINGS CEVICHES QUESADILLAS 8.95 FISH 13.95 Soft flour tortillas stuffed with our special blend of cheeses Fresh Mahi, lime juice, onions, tomatoes, jicama, cilantro Add: Chicken, steak, chorizo or shrimp 10 .95 Spinach or veggies 9.95 and a touch of piquant yellow pepper sauce are combined the moment the order is placed. It doesn’t get fresher QUESADILLAS PIBIL 10.95 than this! Soft flour tortillas are stuffed with our achiote marinated pork and our special blend of cheeses SHRIMP 13.95 Wild caught shrimp, lime juice, onions, jicama, cilantro and GUACAMOLE AQ our piquant yellow pepper sauce are mixed when you Hass avocados blended to perfection and served with chips place your order CORN SALSA 3.50 SALMON 15.95 Our roasted corn blend is a light and tasty starter Wild caught salmon is immediately marinated in a sweet MEXICAN STREET CORN 3.95 and savory sauce to enhance its flavor, then we add sesame topped with Cotija cheese, Mexican table cream seeds, spicy micro-greens and Hass avocado. Ah. Ma. Zing. and a sprinkling of dry chili peppers and sea salt OCTOPUS 14.95 NACHOS 8.95 Octopus is cooked to perfect tenderness, then marinated Corn tortilla chips dipped in our creamy black beans and t in a secret citrus blend with red onions and jicama, opped with melted cheese and jalapeños truly amazing! Add: Grilled chicken, steak or chorizo 10.95 PANUCHOS 10.95 TACOS Hand-made corn tortillas stuffed with black refried beans, AL CARBON 14.95 topped with shredded Pibil chicken or pork, red pickled Three grilled chicken or steak soft
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RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS Appetizers
GUACAMOLE TRIO EMPANADAS TRIO TAMALES CEVICHE RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 1 BOTANAS appetizers Traditional Guacamole hand-made fresh | avocado | tomato | onion | cilantro jalapeños | lime | salt 7.5 Guacamole Trio 10 SPICY PINEAPPLE | TRADITIONAL | CHICHARRON MORITA Empanadas Trio 12 CHOCLO chihuahua cheese | corn | poblano pepper TINGA morita shredded chicken ASADA grilled steak Queso Fundido almost melted manchego and chihuahua cheese chorizo | tortillas 10 Queso Dip 6 | Chorizo Dip 7 Esquite (Mexican Street Corn) indiana corn off the cob | slow-poached in butter | cotija cheese with epazote, lime, aioli and a sprinkle of tajín spice 4.5 Tamales 8 COCHINITA pork | red achiote sauce MOLE shredded chicken | hand-crafted mole sauce Ceviche our famous ceviche OCTOPUS 14 • FISH 11 • SHRIMP 12 ENSALADAS y SOPAS salads & soups Signature Salad mixed greens | fresh cut cucumbers | avocado | queso fresco cherry tomatoes | red onions | sweet jalapeño vinaigrette 9 GRILLED CHICKEN 10 • STEAK 11 • SALMON 14 Our Famous Taco Salad mixed greens | corn | black beans | tomato cheese | cabbage | sour cream | guacamole GRILLED CHICKEN ONIONS | PEPPERS 14 • STEAK ONIONS | PEPPERS 14 SHRIMP ONIONS | PEPPERS 15 • GROUND BEEF 11 • TINGA (SHREDDED CHICKEN) 11 Chicken Tortilla Soup chopped grilled chicken | guajillo morita stock 7 the majority of our dishes can be made gluten free or vegetarian upon request 2 TACOS PULPO TACOS CONCHINITA PIBIL RESERVE OUR PRIVATE DINING ROOM TODAY! ACCOMMODATES 8 – 60 GUESTS 3 SIN FALLAR
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Winter Dinner Menu
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View Full Menu
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Where Nomads Go Need to Know to Need
Art & Cities Nature 1 Welcome Culture & Towns & Wildlife Adventure Need to Know worldnomads.com Where Nomads Go Nomads Where your way from coast to coast. the curl at Puerto Escondido, and eat the curl at Puerto Escondido, an ancient pyramid at Muyil, shoot Dive with manatees in Xcalak, climb MEXICO 2 worldnomads.com World Nomads’ purpose is to challenge Contents travelers to harness their curiosity, be Adam Wiseman WELCOME WELCOME 3 brave enough to find their own journey, and to gain a richer understanding of Essential Mexico 4 Spanning almost 760,000mi² (2 million km²), with landscapes themselves, others, and the world. that range from snow-capped volcanos to dense rainforest, ART & CULTURE 6 and a cultural mix that’s equally diverse, Mexico can’t be How to Eat Mexico 8 contained in a handful of pages, so we’re not going to try. The Princess of the Pyramid 14 Think of this guide as a sampler plate, or a series of windows into Mexico – a selection of first-hand accounts from nomads Welcome The Muxes of Juchitán de Zaragoza 16 who’ve danced at the festivals, climbed the pyramids, chased Beyond Chichén Itzá 20 the waves, and connected with the locals. Meeting the World’s Authority Join our travelers as they kayak with sea turtles and manta on Mexican Folk Art 24 rays in Baja, meet the third-gender muxes of Juchitán, CITIES & TOWNS 26 unravel ancient Maya mysteries in the Yucatán, and take a Culture Mexico City: A Capital With Charisma 28 crash course in mole-making in Oaxaca.
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Offers Online Reservations / Order on Line for Take
Offers Online Reservations / Order on line for take out Botanas (Appetizers) Cochinita Pibil Shrimp Ceviche Marinated pork in an achiote recipe, slowly roasted until tender. Served Whole Shrimp cooked in a homemade pico de gallo and lime recipe, wrapped in 3 lightly seared mini tortillas, topped with seasoned marinated onions and Mexican crema 9 Served with sliced avocado, lime and mini tostaditas 12 add Crab 2 Quesadilla Queso Fundido Flour or Corn masa tortillas with house blend of Oaxaca melted cheese, Mexican Blend of Traditional smooth Gouda & Menonita cheese melted in served with guacamole, pico de gallo and sour cream 11 a cast iron pan. Served with your choice of flour or corn mini tortillitas 10 Add Shredded Chicken or Beef, Grilled Chicken, Carnitas, Birria, Chicken Tinga, Carne Asada or Sautéed Veggies 13 with Shrimp 2 Your choice of any: Chorizo / Grilled Onions / Chiles Toreados / Grilled Mushrooms 12 Mexican Shrimp Cocktail Cocina Nachos or Nacho Fries Shrimp in a homemade pico de gallo, lime recipe and Mexican Home style Tortilla chips, or French Fries with refried beans, Oaxaca house blend cocktail sauce, served with sliced avocado, lime and tostaditas 12 cheese topped with Guacamole, Pico de Gallo, and Sour Cream. 10. with Grilled add Crab 14 Chicken / Shredded Beef / Chicken / Carnitas / Chicken Tinga /Ground Beef Picadillo / Chorizo / Sautéed Veggies / Carne Asada 13 with Shrimp 15 “Volcánes” Tostaditas Homemade 3 mini tostadas with Oaxaca melted house blend cheese, refried beans, topped with guacamole, pico de gallo, queso cotija and crema 10 “Elote” Mexican Grilled Corn Add: Grilled Chicken / Shredded Chicken or Beef / Carnitas / Birria / Chicken Grilled Mexican traditional corn on the cob with below toppings 4 Tinga / Ground Beef Picadillo / Sautéed Veggies / Carne Asada 11 Mexican Crema sauce, Queso Cotija, a hint of chile powder and lime Guacamole Mini Taquitos Made fresh daily with tomatoes, onions, cilantro and fresh limes, Three taquitos made with chicken, beef or potato & cheese, topped with queso panela.
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Study of a Contemporary Diet in One Household in the Yucatan Ericka K
Western Kentucky University TopSCHOLAR® Honors College Capstone Experience/Thesis Honors College at WKU Projects 12-8-2014 Study of a Contemporary Diet in One Household in the Yucatan Ericka K. Hardin Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/stu_hon_theses Part of the Food Science Commons, and the Nutrition Commons Recommended Citation Hardin, Ericka K., "Study of a Contemporary Diet in One Household in the Yucatan" (2014). Honors College Capstone Experience/ Thesis Projects. Paper 522. http://digitalcommons.wku.edu/stu_hon_theses/522 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Honors College Capstone Experience/ Thesis Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. STUDY OF A CONTEMPORARY DIET IN ONE HOUSEHOLD IN THE YUCATAN A Capstone Experience/Thesis Project Presented in Partial Fulfillment of the Requirements for the Degree Bachelor of Science with Honors College Graduate Distinction at Western Kentucky University By Ericka K. Hardin ***** Western Kentucky University 2014 CE/T Committee: Approved by Dr. Karen Mason, Advisor Professor Susann Davis _______________________ Advisor Ms. Ami Carter Department of Family and Consumer Sciences Copyright by Ericka K. Hardin 2014 ABSTRACT The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture.
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