Brunch Brunch Torta Quesadilla Tacos Soup

Total Page:16

File Type:pdf, Size:1020Kb

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. GF, *can be V Fried Chicken Torta 11 SOUP Polenta 10 Marinated chicken thigh, Polenta, Black Beans, Corn, Pico breaded & fried, Fried Egg, PINT 6 / QUART 12: de Gallo, Queso Fresco, Fresh served in a toasted Brioche Bun Tortilla Soup with Chicken, Herbs +add-ons available & House Chingona sauce on Bean & Corn GF GF, *can be V Side Waffle & Fruit 8 Portobello & Poblano Torta 11 Tortilla Soup with Veggies & House Belgium style waffle, Portobello mushroom, roasted Bean ν, GF fresh fruit, butter & syrup. poblano chili, Lettuce, tomato, avocado ν Huarache 9 Grilled corn masa, black beans, BLAT 10 lettuce, pico de gallo, queso Hickory smoked bacon, Lettuce, fresco, avocado. Side Sour Tomato, Avocado in a Brioche Cream & Salsa verde Bun GF, *can be V ν: vegan, gluten-free GF: LOS MEXI-BOWLS: All Mexi-Bowls includes 1 topping, 1 base, fresh cucumber, Escabeche (pickled red onion & Jalapeno), 1 House Sauce & topped with Pumpkin Seeds. Customize & make any Add-Ons Desired. 1. Choose a Topping 2. Choose a Base Add-Ons Shrimp ala Diabla 13 Mexi-Rice Black Beans +1.10 ν, GF Shrimp sautéed in sauce. GF Mexican style basmati rice ν, GF Guacamole +2 ν, GF Carne Asada 13 Organic Greens Avocado +2 Thin cut steak. GF Organic arugula & organic Egg +2 butter lettuce ν, GF Extra Sauce +.50 Beef Barbacoa 13 Bacon +3 +1.00 Slow braised beef in guajillo & Brown Rice Cheese +1 Organic quinoa, sun dried mixed spices. GF Sour Cream +1 tomato, kale ν, GF Fried Chicken 12 Fresh chicken thigh battered Veggie Medley +3.00 and fried Mix of Veggies of the week ν, GF Carnitas 11 Quinoa +3.00 Slow braised pork in achiote organic quinoa, kale, celery, spices. GF marinated tomato(basil, lemon) ν, GF Pollo Al Horno 10.50 3. Choose Sauce Baked chicken in mild spicesGF Más Cabrona Vegetable Medley10.50 Chilie de Arbol, garlic, onion, Mixture of vegetables sautéed Hella Spicy!! ν, GF in canola oil & salt ν, GF Chingona Mix of peppers, garlic, onion, mayo, Spicy GF Salsa Verde Fresh tomatillo, onion, garlic, lime, medium ν, GF Chimichurri Parsley, garlic, chili, vinegar, olive oil blend oil, mild ν, GF BBQ-Mole Mole Negro + BBQ sauce, mild ν, GF ν: vegan, GF: gluten-free .
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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • 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
    [Show full text]
  • 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,
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
    Mexican Street Food Interested in taking one of our cooking classes? Visit www.marquettefood.coop for details on all our upcoming classes and workshops. printed on 100% post- printed & distributed by consumer recycled paper Updated August 2014 about the class notes Taught by Mary Moe, Operations Manager at the Marquette Food Co-op This class is not a comprehensive overview of Mexican street food. Instead, this class provides some basic Mexican influenced reci- pes that can be the building blocks of making multiple easy and affordable meals. The ingredients are versatile and easy to obtain and the techniques are simple to master. And like Mexican street food, they are recipes you can reach for when you need something fast, flavorful, and satisfying. Torta: Traditional Mexican sandwich served on a chewy roll, filled with garlic mashed black beans, chicken tinga, lime dressed slaw, and guacamole. Tinga Taco: Corn tortilla filled with salad mix, marinated onions, avocado slices, and feta cheese. Crispy Corn Flats: Topped with garlic mashed black beans, lime dressed slaw or salad mix, tinga or potatoes, marinated onions, and feta crumbles. Veggie Taco: Corn tortilla filled with garlic mashed black beans, potatoes, lime dressed slaw, feta, and avocado slices. 2 MEXICAN STREET FOOD MARQUETTE FOOD CO-OP MARQUETTE FOOD CO-OP MEXICAN STREET FOOD 11 torta chicken tinga (makes 1 torta) (serves 6) adapted from Pat Jinich of Pati’s Mexican Table This sandwich, made with soft, chewy bread, is also good with • 8 ripe roma tomatoes carnitas (braised pork). •3 tomatillos. husks removed • 3 T cooking oil • 1 torta roll, sliced in half • 1 C chopped white onion • 2 garlic cloves • ¼ C carnitas/tinga • ½ t dried oregano • ¼ C lime dressed slaw, see recipe • ¼ t dried majoram • 2 T black bean mash, see recipe • ¼ t dried thyme • 1 T avocado mayo (see recipe) or guacamole • 1 ½ t kosher salt • ¼ t ground black pepper Cut roll in half, spread with butter and place on griddle or in toaster • 2 T sauce from chipotle chiles in adobo until lighted toasted.
    [Show full text]
  • Au Thentic Mexican Cuisine
    exic hentic M an Cuis Aut ine Additional toppings on any item - extra Monday - Thursday, 11:00 a.m. - 10:00 p.m. Friday and Saturday, 11:00 a.m. - 10:30 p.m. Sunday, 11:00 a.m. - 9:00 p.m. 7437 Pendleton Pike Indianapolis, IN 46226 (317) 547-2920 fax (317) 547-6854 www.losrancherosindy.com PROOF Aperitivos Choriqueso Served with three tortillas - 5.99 Cheese Quesadilla - 2.75 Cheese Dip - 5.50 Guacamole Dip - 5.50 Hot Wings Guacamole Salad - 3.50 8 jumbo spicy pieces - 9.99 Tossed Salad - 3.25 Nachos All nachos are topped with cheese Nachos al Carbon Para Ninos Grilled steak, chicken and shrimp with chips, nacho cheese, For Children topped with lettuce and pico de gallo - 11.99 Tacos or Enchilada Nachos Fajitas with Mexican rice and Beef or chicken grilled with onions, tomatoes and bell peppers refried beans - 4.75 over crisp tortilla chips with cheese - 9.99 Taco and Burrito - 4.75 Nachos Mexicanos Tacos and Enchilada - 4.75 This one has it all - beef, chicken and shrimp over tortilla chips, Kid’s Mini Nachos finished with nacho cheese sauce - 10.99 Your choice - 4.75 - 5.99 Cheese Nachos Beef, beans and cheese Special Nachos Beef and cheese Topped with seasoned ground beef or shredded chicken*, Chicken and cheese lettuce, tomato, sour cream and guacamole - 8.50 Beans and cheese Chicken Nachos - 7.50 Cheese Quesadilla - 7.50 Seasoned Ground Beef Nachos With rice - 4.75 Beef and Bean Hamburger With French fries - 4.75 Nachos - 7.99 Chicken Tenders With rice and beans or French fries - 4.75 Chicken Soup - 4.75 Hot Dog With French Fries - 4.75 Ensaladas Taco Salad Fajita Taco Salad Your choice of seasoned ground beef or shredded chicken* Tender beef or chicken sizzled fajita-style with onions, stuffed into a crisp tortilla with refried beans, lettuce, tomatoes and green peppers.
    [Show full text]
  • Menu4qrcode.Pdf
    [ All served with toast & your choice of hash brown, home fries or fruit ] ( Egg whites substitute add 1.50 ) [ All served with 2 eggs, 2 slices of your choice: bacon, sausage or turkey sausage & your choice of hash brown, home fries or fruit ] - [ Make it gluten free pancakes for 1.00 ] JUST CHEESE 9.75 HAM & CHEESE 11.5O Filled with Cheddar Cheese & Filled with Ham and American & Jack cheese topped with American Cheese [ All served with your choice of fresh fruit, sliced tomatoes or salad ] FAJITA 13.95 OMELETE DE LA CASA 13.95 Grilled chicken breast or steak with SIMPLE AND SWEET 1O.95 BERRY CRISPY 14.95 Our New and delicious Omelette is sautéed onion, tomatoes & peppers, 2 Slices of French Toast 2 slices of French Toast covered in crunchy flakes, filled with our House Favorite Chilaquiles topped w/jack cheese, sour cream & salsa with butter & powder sugar topped with fresh berries & powder sugar FIT & LIGHT 11.25 TURKEY & AVOCADO 12.25 Poblanos, topped with cheese, 11.95 13.95 Egg whites, mushrooms, Egg whites, turkey ham, avocado, sour cream and raw red onions MEXICANÍSIMO 12.5O FRUITY BERRY BANANA spinach & mozzarella cheese mozzarella cheese & avocado Chorizo, onion, jalapeno & Jack Cheese Your choice of compote topping: strawberry 2 slices of French Toast topped with fresh berries DENVER 11.95 or strawberry-banana & whipped cream & bananas, powder sugar & whipped cream 11.95 12.95 Ham, onion, bell pepper 12.25 SOY CHORIZO THE GARDEN SUPREME Egg whites, soy chorizo Egg whites, Turkey Ham, tomatoes, Cheddar & American Cheese Bacon,
    [Show full text]