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Fajitas Taquitos, Stuffed Jalapeños, Beef Fajita Nachos, Chicken Wings, Chicken Fajita Fabulous Fajitas Quesadillas
Served with guacamole, pico de gallo, vegetable appetizers rice, borracho beans, sour cream and flour tortillas. Add grated cheese 1.29 Tortuga Sampler We put together this fabulous platter for your family and friends to share! fajitas Taquitos, stuffed jalapeños, beef fajita nachos, chicken wings, chicken fajita Fabulous Fajitas quesadillas. Served with guacamole and Choose marinated chicken or beef on a bed of sautéed onions and bell peppers. Chile Con Queso sour cream. Grande Platter ~ 11.79 Beef for One ~ 17.19 For Two ~ 32.29 Super Platter ~ 16.29 Dip into our signature queso mixed with vegetables and Mexican seasonings. Chicken for One ~ 15.99 For Two ~ 29.49 Classic Nachos Regular ~ 6.99 Grande ~ 8.99 Your choice of spicy ground beef or Add ground beef ~ 1.29 Del Mar Extreme Fajita shredded chicken with refried beans, Marinated chicken breast and fajita steak over sautéed onions and bell peppers. mixed cheese and guacamole. ~ 10.99 Stuffed Jalapeños Large fresh jalapeños filled with sautéed Crowned with three shrimp brochette or regular grilled shrimp, if you prefer. Fajita Nachos garlic shrimp and Monterey Jack cheese. ~ 19.49 It’s a party on a plate! Grilled fajita beef Fried golden and served with sour or chicken, black beans, jalapeños and cream. Small ~ 8.19 Grande ~ 10.19 Meatless Fajitas guacamole over fresh made tortilla chips. A colorful blend of grilled zucchini, corn, yellow squash, peppers, mushrooms and Small ~ 9.99 Grande ~ 11.99 Fajita Quesadillas onions with a wine-butter sauce. ~ 13.19 Fajita beef or chicken and Monterey Jack Guacamole cheese grilled in a large flour tortilla. -
Chipotle's Strategic Marketing
International Journal of Scientific & Engineering Research, Volume 7, Issue 2, February-2016 1248 ISSN 2229-5518 Chipotle’s Strategic Marketing Ibrahim Alhadlaq Abstract— This paper is going to analyze the target market and positioning strategy of Chipotle Mexican Grill as well as predicting future challenges. —————————— —————————— INTRODUCTION he Chipotle Mexican Grill craze is real if you ask just city of Toronto, Ontario. The initial success of that location, T about any person who has every sat down and enjoyed an generated the company to open four more locations in the item off Chipotle’s menu. They lead the charge in what is Greater Toronto area. Also in Canada, a location was opened considered the globes new obsession in how their food is pre- in the city of Vancouver, British Columbia. Owing to pared in a timely manner, known as “fast casual” dining. Due Chipotle’s success across the border, they then managed to to a recent health kick and more people starting to be con- break into the European markets as well, with three additional scious about what they are putting in their bodies the fast food cities. Multiple locations were opened in London, England, industry has taken a hit and those who remain have been Paris, France, with the latest in Frankfurt, Germany. forced to make adjustments. It’s no secret that the ingredients your food might contain coming out of a drive thru window ARKET OF PERATION such as McDonalds or Wendy’s may not be very healthy for M O you, in fact it is been publically exposed for about the past Most Chipotle restaurants are located in heavily urban areas decade now. -
Defeating Diabetes Recipes
Defeating Diabetes Recipes Chicken Avocado Tostadas with Chipotle Cauliflower Rice Chipotle Cauliflower Rice Ingredients: Ingredients: • 2½ tablespoons extra-virgin olive oil, divided • 1 package frozen cauliflower rice • 3 tablespoons fresh lime juice • 1 tablespoon grass-fed or pastured butter or can • 2 teaspoons ground cumin sub extra virgin olive oil • ¼ teaspoon sea salt such as Celtic or Himalayan • 1 tablespoon minced chipotle chile • 1 cup fresh tomato, diced • ⅛ teaspoon sea salt • ½ cup white onion, finely chopped • 1 tablespoon cilantro, chopped • 2 heaping tablespoons fresh cilantro, chopped • 1 large avocado, peeled and diced Cook rice according to package directions, adding • 4 6-inch tortillas of choice such as grain-free, non-GMO corn, low carb or whole wheat in butter, chile and salt. After cooking, stir in cilantro • 2 cups shredded green leaf lettuce being sure all ingredients are combined. • 1 15-ounce can black beans, rinsed and drained • 2 cups shredded organic chicken breast (optional swap: rotisserie chicken) Serving size: 4 • ¼ cup crumbled queso fresco cheese or Siete® queso cheese alternative Nutritional information: In a medium bowl, whisk together 1½ tablespoons olive oil, lime juice, cumin and salt. Add tomato, onion, - (including rice): 546 cilantro and avocado tossing gently to coat. Next, heat 1 teaspoon oil in large skillet, over medium heat, then (will vary depending on tortilla choice) swirl to coat bottom of pan. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat with three remaining tortillas and rest of oil. Place one tortilla on each of four plates then layer each with ½ cup lettuce, ½ cup beans, ½ cup chicken, ¼ cup avocado salsa, and top with 1 tablespoon queso cheese. -
Download Braised Turkey in Mole Sauce
Braised Turkey in Mole Sauce (adapted from High Plains, the Joy of Alberta Cuisine) You’ll need a cast iron Dutch oven to make this dish in the best way possible. If you don’t have one, put it on your Christmas wish list or just go buy yourself one – You’re worth it! 4 dried ancho chiles 1 chipotle chile in adobo 5 Roma tomatoes, chopped (I left the skins on) 1 large yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon dried cumin Bouquet garnie of 6 whole allspice berries, 1 stick cinnamon, 3 cloves and 4 whole peppercorns wrapped in cheesecloth 1 cup water 1/4 cup blanched almonds 1/4 cup sesame seeds 1/4 cup raisins 2 cups low sodium chicken broth 1 cube Knorr Swiss Chicken bouillon 3/4 of a disc of Mexican Chocolate, chopped Salt and freshly ground black pepper 2 large turkey thighs, skin on (about 2.5 pounds) 2 tablespoons vegetable oil Heat cast iron Dutch oven over high heat. Add dried ancho chiles and cook, pressing down with a spatula until soft. Turn often so they don’t burn. (About 5 minutes). Remove from heat and place chiles into a bowl. Cover with boiling water and allow to hydrate for 15 minutes. Remove from bowl and remove seeds and stems. Place chiles into a medium pot along with chipotle, tomatoes, onion, garlic, oregano, cumin, bouquet garni and water. Bring to a boil, then reduce heat to low simmer, cover and cook for 30 minutes. -
Weekly Specials
TORTAS (Mexican Sandwiches) WEEKLY SPECIALS Locally baked then toasted telera bread layered with black bean purée, caramelized onions, lettuce, tomato, avocado, and cilantro jalapeño SUNDAY spread. Your choice of filling below. Served with Mexican corn. FROZEN SCREWDRIVER | 6.00 Fresh orange juice mixed with vodka and then frozen Chicken Yucatán | 9.49 Pollo Verde | 9.69 Grilled Fish | 9.99 Carnitas | 9.49 Beef Barbacoa | 9.69 Portabella Mushroom | 9.99 MONDAY Pastor | 9.49 Carne Asada | 10.49 Sautéed Shrimp | 10.99 BAJA FISH TACO | 3.00 GRILLED FISH TACO | 3.00 TUESDAY BEVERAGES CARNITAS TACO | 3.00 PASTOR TACO | 3.00 MARGARITAS & COCKTAILS FRESH MINT LEMONADE | 2.29 WEDNESDAY ZIA RITA | 6.00 FOUNTAIN SODA (coke, diet coke, sprite, ginger ale) | 1.99 CHICKEN YUCATÁN TACO | 3.00 Signature house blend of fresh margarita mix, silver tequila, *Consuming eggs that are undercooked to your specification may increase your risk of foodborne illness, and triple sec. Served on the rocks or frozen. ICED TEA (sweet or unsweetened) | 1.99 especially if you have certain medical conditions. PRIMO BLANCO | 7.00 JARRITOS MEXICAN SODAS (tamarind, grapefruit, mandarin) | 2.29 b Fresh margarita mix, Sauza Silver Tequila, and triple sec. Shaken and served on the rocks. MEXICAN BOTTLED COKE | 2.29 Zia presents you with a collection of our favorite scratch PRIMO REPOSADO | 7.00 made flavors from regional Mexico, Texas, & New Mexico. Fresh margarita mix, reposado tequila, and triple sec. Shaken and COFFEE | 2.29 We have established a unique menu by using fresh, local, served on the rocks. & regional ingredients and sourcing premium chiles from JUICES (orange, cranberry, pineapple) | 2.29 New Mexico. -
G R O U P D I N I
GROUP DINING SCOTTSDALE WELCOME TO TOCA MADERA Thank you for choosing Toca Madera for your event! Toca has proven to be a world-class venue for private events and we are delighted to take you on a quick tour of everything we have to offer. Whether for a company gathering, holiday party, bridal or baby shower, product launch, charity gala, or a myriad of other occasions, Toca Madera delivers a stunning venue with unparalleled culinary, beverage, and entertainment programming. Welcome to our world. DINING OPTIONS MENU OPTION ONE $65 per person STARTERS SALADS Included: Select one of the following: GUACAMOLE (Vg) TOCA CAESAR organic avocado, pomegranate seeds, lime pepitas, red onion, jalapeño, organic red leaf romaine, pepita seeds, garlic herb bread crumble, truffle cilantro, served w/ warm house-made plantain chips manchego cheese, house-made dressing *tortilla chips available upon request *vegan parmesan (Vg) SALSA FLIGHT (Vg) MEXICAN FATTOUSH warm corn tortilla chips w/ avocado tomatillo salsa, tres chile salsa, organic hearts of romaine, cherry tomato, radish, tajin blue corn tortilla, habanero salsa queso fresco, red onion, cilantro, micro tangerine, roasted ancho & cortez sea salt vinaigrette Select one of the following: *vegan parmesan (Vg) VEGAN CEVICHE (Vg) hearts of palm, lime, serrano, baby heirloom tomatoes, shaved coconut, ENTREES mango Select two of the following: TOSTADITAS CHEF’S ENCHILADAS five house-made crispy corn tortillas, black beans, queso fresco, butter shredded organic free-range chicken, oaxacan queso, soft corn -
'Crafting' Pot of Charro Beans
2H SAN ANTONIO EXPRESS-NEWS SUNDAY, AUGUST 1, 2010 RECIPE FIND Daughter shares ‘Crafting’ pot of charro beans BY CHRIS DUNN Christie’s story Special to the Express-News Almost everyone has We thought our recent cooked a pot of beans at column was the last one one time or another, but we’d write on Christie’s, few have ever “crafted” the popular, now-closed one. Among those few is restaurant on Broadway. the Fernandez family, But there’s more to tell. whose every batch of La After the column ran Perla Charro Beans can on the history of Christie’s only be described as a and the fact that a Chris- study in artisanal crafts- tie’s restaurant is still KAREN HARAM manship. open in Houston, I heard Juan Miguel Fernan- from KatinaSarrisFrie- tie’s until he died in 1972. dez says his father and dlandwho says, “My fa- My uncle, Jimmy Lampis, owner of La Perla, Mi- ther, Gus Sarris, and my died a few years previous guel Fernandez, is the uncle, Jimmy Lampis, to that. When my father undisputed master when were the owners of Chris- died, my cousin, Johnny it comes to making this tie’s Restaurant here in Lampis, the son of Jimmy recipe, though the son San Antonio. When our Lampis, ran the restau- and other family mem- family moved to San Anto- rant until he sold it. bers assist when the nio around 1940, the first “About this same time, need arises. Juan Miguel restaurant they owned my brother, Christie Sar- says the quality begins HELEN L. -
Botanas Street Tacos Sopas Ensaladas
Street Tacos Served on corn tortillas accompanied with house-made pickled jalapeños Ancho Chile Pork Belly 4.75 ea Botanas Ancho-honey glazed pork, grilled pineapple pico de gallo Chips & Dip Flight 8 V Carnitas 4.5ea GS Your choice of three: Crisp slow-roasted pork, queso fresco, Salsa cruda | Roasted corn pico de gallo | Salsa verde pickled red onions, avocado salsa verde Pineapple pico de gallo | Tomatillo Morita Al Pastor 4.5ea Chips & Guacamole 9 V Marinated roasted pork, grilled pineapple pico de gallo, Tomato, jalapeño, cilantro, lime, house-made tortilla chips avocado salsa verde Queso Fundido 10.75 V GS Chili Lime Chicken Taco 4.25ea Skillet-baked Oaxaca and Asadero cheese, pico de gallo, Grilled chicken, queso fundido, avocado crema, pico de gallo pickled jalapeños, tortilla chips, flour tortillas 4.75 ea GS Add chorizo 2.5 Achiote Shrimp Seared shrimp, roasted sweet corn pico de gallo, Roasted Poblano Queso Dip 10.75 V GS chipotle lime crema Melted blend of Monterey Jack and white cheddar cheese, 4.75 ea GS tortilla chips, flour tortillas Blackened Fish Taco Blackened sea bass, red cabbage slaw, chipotle aioli Add chorizo 2.5 Carne Asada* 4.75 ea Carne Asada Quesadita* 15 Grilled steak, pico de gallo, crispy fried onions, ancho BBQ Four mini quesadillas, grilled steak, pickled onions, Oaxaca and pepper jack cheese, chipotle lime crema, pico de gallo, Barbacoa 4.5ea GS roasted tomatillo morita salsa, pickled jalapeños Chile-braised beef, queso fresco, red onions * Mango Aguachile Tuna 14.75 GS BLT 4.75 ea Marinated ahi tuna, -
Easy Chicken Mole
Easy Chicken Mole Prep + cook time: 1-2 hours Servings: 8 Ingredients To cook the chicken • 1 whole chicken, 5-6 lbs, cut into eight pieces • 3 garlic cloves • ¼ white onion • 1 stick of celery • 8 cups of water • Salt to taste To create the mole sauce • 1 red tomato • 1 thick slice of white onion • 1 small garlic clove • 1 bottle 235 grams of mole sauce. (Doa María mole sauce is available at most grocery Mole is a rich and spicy sauce that comes in many varieties. This recipe relies on an stores) of-the-shelf red mole or mole poblano spice paste cooked with a few extra ingredi- • 4-5 cups chicken broth (you ents, served with shredded chicken and sesame seeds. can use the cooking water from preparing your chicken) Instructions • ½ Mexican chocolate tablet (Abuelita brand is available at Cooking the chicken most grocery stores) • ¼ teaspoon ground cinnamon 1. Place the chicken in a pot with the garlic, onion, and celery. Add the water. • ¼ teaspoon ground anise seed 2. Place the pot on the stove over medium-high heat. When it begins to boil, re- • salt to taste duce the heat and cook for 35-45 minutes until the chicken meat is cooked and • 1 tbsp of toasted sesame seeds tender. Season with salt and remove from the stove. to sprinkle the mole before 3. Reserve the broth to use when preparing the sauce. serving 4. When the chicken is cool enough to touch you can chop it into chunks or shred it with your fngers. Preparing the sauce 1. -
Appetizers Tamales Enchiladas Fajitas
APPETIZERS ENCHILADAS Bowl of Queso – small 5.25 / reg. 9.75 EnchilADA PlAte – 8.00 two cheese enchiladas with our homemade enchilada sauce Bowl of Chili con Queso – small 5.50 / reg.10.00 and cheddar cheese with a side of rice & borracho beans chicken or beef – 1.75 Bowl of GuAcAmole – small 5.75 / reg. 10.50 green chicken or chili gravy – 2.25 Bowl of AvocADo SAlsA – small 5.75 / reg. 10.50 EnchilADA Dinner #1 – 22.00 (2-3 people) six cheese enchiladas, 16oz rice, 16oz borracho beans, 8oz salsa & ½ bag of chips Cheese QuesADillA – 7.50 25930 IH-10 W, Boerne TX 78005 chicken or beef – 4.50 served with a side of guacamole & sour cream (210) 698-6672 • MiCasaTamales.com green chicken or chili gravy – 5.75 shredded chicken – 2.50 chicken fajita – 3.00 picadillo – 3.50 EnchilADA Dinner #2 – 40.00 (4-6 people) mix fajita – 4.25 TAMALES twelve cheese enchiladas, 32oz rice, 32oz borracho beans, beef fajita – 4.75 8oz salsa & ½ bag of chips chicken or beef – 7.00 FiestA Nachos – half 5.00 / full 9.00 Three Six green chicken or chili gravy – 9.00 picadillo, queso, pico de gallo & side jalapenos Pork 4.49 7.99 Pork JAlApeno 4.99 8.99 PlAin Cheese NAchos– half 4.50 / full 8.50 FAJITAS Chicken 4.99 8.99 cheddar cheese, monterey jack & side jalapenos Chicken VerDe 5.99 10.99 BeAn & Cheese NAchos – half 4.50 / full 8.50 CreAm Cheese JAl 5.99 10.99 FAjitA PlAte – chicken - 13.00 / mix - 14.50 / beef - 15.75 refried beans, cheddar cheese & side jalapenos CCJCV 6.49 11.49 1/3 pound fajitas grilled with onions & bell peppers served shredded chicken – 2.00 -
About Us Sombrero Menu the Original Sombrero Opened in the College Area of San Diego Back in the 1960’S
About Us Sombrero Menu The Original Sombrero opened in the College area of San Diego back in the 1960’s. This is Sombrero proudly serves San Diego-Style where many of Sombrero’s recipes were Mexican food, which is a unique blend of created, as well as where Founder, Javier Sr, Authentic Mexican Classics, Fresh Baja learned the family Mexican Food business. In 1984 Javier reintroduced Sombrero to San influences and the San Diego lifestyle. In line Diego, this time as the quick service operation with this style, or menu offers a variety of that it is today. Javier set the standards high choices for every taste, such as Tacos, since the beginning by using only the freshest Burritos, Tortas, Tostadas, Salads, Bowls, quality ingredients, utilizing homemade Breakfast Burritos and Plates as well as “casera-style” cooking techniques, and always Catering Options. maintaining clean, well kept restaurants. Chimichanga Although San Diego is the epicenter for quick service Mexican Food, Sombrero has seen great success. Sombrero continues to stand Our top sellers include the Classic Carne above its competitors by providing a consistent Asada Burrito, Rolled Tacos and our quality experience to guests in each location, signature “Special Burrito” topped with our use of quality products, and ongoing product one-of-a-kind homemade “MOLE” sauce. innovation. Sombrero proudly serves guests the We serve FRESH hand-made guacamole, best ingredients available, featuring fresh hand shredded Beef, as well as made Choice Angus meats, top quality cheese, a from scratch rice & beans. Other unique completely trans-fat & lard free menu as well as many healthy ordering options. -
Appetizers Tamales Enchiladas Fajitas
APPETIZERS ENCHILADAS Bowl of Queso – small 4.75 / reg. 8.75 Enchilada Plate – 8.00 two cheese enchiladas with our homemade enchilada sauce Bowl of Chili con Queso – small 5.00 / reg.9.25 and cheddar cheese with a side of rice & borracho beans chicken or beef – 1.50 Bowl of Guacamole – small 5.25 / reg. 9.75 green chicken or chili gravy – 2.00 Bowl of Avocado Salsa – small 5.25 / reg. 9.75 Enchilada Dinner #1 – 20.00 (2-3 people) six cheese enchiladas, 16oz rice, 16oz borracho beans, 8oz salsa & ½ bag of chips Cheese Quesadilla – 7.50 25930 IH-10 W, Boerne TX 78005 chicken or beef – 4.50 served with a side of guacamole & sour cream (210) 698-6672 • MiCasaTamales.com green chicken or chili gravy – 5.50 shredded chicken – 2.00 chicken fajita – 2.50 picadillo – 3.00 Enchilada Dinner #2 – 38.00 (4-6 people) mix fajita – 4.00 TAMALES twelve cheese enchiladas, 32oz rice, 32oz borracho beans, beef fajita – 4.50 8oz salsa & ½ bag of chips chicken or beef – 4.50 Fiesta Nachos – half 4.50 / full 8.25 Three Six green chicken or chili gravy – 5.50 picadillo, queso, pico de gallo & side jalapenos Pork 4.49 7.99 Pork Jalapeno 4.99 8.99 Plain Cheese Nachos– half 4.50 / full 8.25 FAJITAS Chicken 4.99 8.99 cheddar cheese, monterey jack & side jalapenos Chicken Verde 5.99 10.99 Bean & Cheese Nachos – half 4.50 / full 8.25 Cream Cheese Jal 5.99 10.99 Fajita Plate – chicken - 13.00 / mix - 14.50 / beef - 15.75 refried beans, cheddar cheese & side jalapenos CCJCV 6.49 11.49 1/3 pound fajitas grilled with onions & bell peppers served shredded chicken – 1.50