De Chile, Mole Y Pozole Menú
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Chico Lunch Menu 2.5.19
CHIPS PARA LA MESA ENTREES QUESO FUNDIDO 10 GUACAMOLE TRADICIONAL 10 oaxaca + jalapeño + fresno GREEN CHILE CHICKEN Award Winning 14 1st Place at AZ Taco Fest 2018 chili oil + tortilla chicken + anaheim + poblano + fresno lime + avocado + onion + cilantro + jalapeño mushroom | 2 tecate + asadero + crema + cabbage + tortilla chorizo | 3.5 SALSA ROJA 3 CHILI COLORADO 15 tomato + onion + jalapeño + cilantro DORADOS DE PAPA 11 beef brisket + guajillo + garlic + oregano garlic + guajillo + chipotle fried potato taco + asadero + oaxaca avocado crema + queso fresco + tortilla roja + verde + fondue de queso + escabeche SALSA VERDE 3 chorizo jam + crema + avocado tomatillo + onion + poblano + jalapeño RELLENO 14 cilantro + garlic poblano + zucchini + squash + onion + oaxaca ELOTE 7 crema + tinga + red onion + queso fresco + rice poached corn + tajin butter + aji mayo MIXED BEAN CEVICHE 8 cotija + corn nut + chili oil + lime black bean + black eyed pea + pepita CHIMICHANGA 15 red onion + cilantro + tomato + corn chicken + tinga + asadero + monterey jack MEXICO CITY QUESADILLA 9 red & yellow pepper + avocado monterey jack + butternut squash guacamole + chorizo + roja + verde aji amarillo + fondue de queso + cotija + criolla CEVICHE * zucchini + roasted corn + corn tortilla 14 mole verde + crema + pickled cabbage shrimp + bay scallop + white fish + lime grass-fed steak* | 8 “michelada” + cucumber + onion + avocado red bird farms chicken | 5 GRASS-FED CARNE ASADA* 19 free-raised grass-fed skirt steak + guacamole seared diablo shrimp* | 8 TRIO salsa -
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. -
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. -
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. -
Cifyoaimeh REPORT Meeting Date: December 12, 2018 General Plan Element: Land Use General Plan Goal: Support a Diversity of Businesses
Item 4 cifYoaiMeH REPORT Meeting Date: December 12, 2018 General Plan Element: Land Use General Plan Goal: Support a diversity of businesses. ACTION Liquor License Request for 78-LL-2018 Agave Del Mar. To consider forwarding a recommendation of approval to the Arizona Department of Liquor Licenses and Control for a Series 12 (restaurant) State liquor license for an existing location and new owner. OWNER Grupo Agave Del Scottsdale Inc APPLICANT CONTACT Amy S. Nations LOCATION 8390 E. Via De Ventura Suite F105 BACKGROUND This request is for a Series 12 (restaurant) liquor license for an existing location with new owner. APPLICANT'S PROPOSAL The applicant is seeking a favorable recommendation on a Series 12 (restaurant) liquor license. This allows the holder of a restaurant license to sell and serve spirituous liquor solely for consumption on the premises of an establishment which derives at least forty percent (40%) of its total revenue from the sale of food. City Council Report | Agave Del Mar The applicant has indicated that this establishment will serve liquor between the hours of 11:00 a.m. to 10:00 p.m.; however, due to State liquor license processing requirements, they are not required to notify the City or the State if they change their hours of operation. IMPACT ANALYSIS Reliability and Location A.R.S. Section 4.-203.A and R19-1-702 Granting a License for a New Owner for a Certain Location. The capability, qualifications and reliability of the applicant has been shown. Restaurant A.R.S. Section 4-205.02 and R19-1-206 Criteria for Restaurant Operations. -
Takeout Menu
WELCOME BACK Welcome back to Hunger Street! As we navigate the new normal, please be aware that we have updated some of our prices to reflect the ongoing market rate. Tacos quesadillas Served on single-origin, hand-made nixtamalized corn All made on a flour tortilla. Upgrade to Oaxacan Corn tortillas unless otherwise noted. Substitute cheese shell for Tortilla and Oaxaca cheese for $0.80. an additional $.69. No-shell tacos for no additional charge. AL PASTOR 3.59 LA GRINGA 6.49 MUSHROOM (VGTN) 4.79 Slow Roasted Adobo-Pork On a Trompo (Al-Pastor) Slow Roasted Adobo-Pork Sauteed Mushroom, Chihuahua Cheese, (Vertical Spit) Jalapeno Crema, Arbol on a Trompo (Vertical Spit), Oaxaca & Garlic, Epazote, Salsa Roja Crema, Onion, Cilantro, Lime, Optional Chihuahua Cheese, Jalapeno Crema, (VGTN) Pineapple *Limited Daily Availability* Arbol-Crema, Onion, Cilantro, Lime & SQUASH BLOSSOM 7.49 Optional Pineapple Squash Blossoms, Chihuahua & Oaxaca (GF) 3.39 CHORI-POLLO Cheese, Sauteed Onion, Garlic, Epazote, Chorizo, Shredded Chicken, Onion, CHICKEN 4.99 Zucchini, Squash Blossom Salsa Cilantro, Avocado Salsa, Lime Shredded Chicken, Chihuahua Cheese, Avocado Salsa Verde RAJAS CON CREMA (VGTN) 4.79 POLLO CON MOLE 3.49 Poblano Peppers, Chihuahua & Oaxaca *contains nuts/seeds* SUADERO 7.79 Cheese, Crema Fresca, Squash Blossom Shredded Chicken, Sesame, Pepitas, Seared Brisket, Chihuahua Cheese, Salsa Cilantro, Red Onion Avocado Salsa Verde SUADERO (GF) 4.79 CHORIZO 4.89 Seared Brisket, Avocado Salsa Verde, Chorizo, Chihuahua Cheese, Avocado TAMALES Onion, -
ADP Catering Menu
AUSTIN DAILY PRESS CATERING PROGRAM ESTABLISHED IN 2011, "ADP", IS A KITCHEN INSPIRED BY ITS STREET FOOD ROOTS AND A DRIVE TO INNOVATE AND ELEVATE COMFORT FOOD CLASSICS. CHEF REED FAITAK TAKES A VEGETABLE FORWARD APPROACH TO HIGHLIGHT INTERNATIONAL AND FUSION FLAVORS, CREATING DISHES THAT ARE THOUGHTFULLY BALANCED, EXCITING AND DELICIOUS! #ADPLEASE Small Bites HOUSE FRIED CHIPS (V) 2.5 PP JALAPENO HUSHPUPPIES (V) 2 PP SALSA ROJO AND SPICY SALSA VERDE SPICY RANCH ROASTED CAULIFLOWER (VG) 3 PP "PIGS" IN A BLANKET (V) 3 PP GARLIC OIL, SMOKED POBLANO GASTRIQUE, GRILLED CARROT, APPLE RELISH PEPITAS PORK BELLY AL PASTOR 3.5 PP SWEET POTATO WEDGES (V) 3 PP BLACK BEAN REFRITOS, RED CABBAGE SALAD, AJI AMARILLO AIOLI, GRILLED PINEAPPLE, CILANTRO PEANUTS GRILLED BROCCOLINI (VG) 3 PP FRIED CHICKEN 3.5 PP CRISPY OYSTER MUSHROOMS, CORN BREAD PUREE, PICKLED FRESNO BLACK BEAN REFRITO, RED CABBAGE WHIPPED PIMIENTO (V) 2.5 PP GULF SHRIMP CEVICHE 4 PP GRILLED BREAD LIME, AVOCADO, TOSTADA Sliders BRAISED PORK 4 EA MOHAWK (VG) 3 EA AJI AIOLI, GINGER CHIMICHURRI, COCONUT BRAISED KALE, EGGPLANT CUCUMBER, YELLOW ONION PICKLED GREEN MANGO, PEANUT SAUCE, RED CABBAGE SALAD GRILLED FLANK 4 EA SMOKED CORN AIOLI, PICKLED WHIPPED PIMENTO (V) 3.5 EA ONION CUCUMBER, TOMATO, ARUGULA CITRUS GRILLED 4 EA GRILLED BEET (V) 3.5 EA CHICKEN SALAD FRIED OYSTER MUSHROOM, BLUE CHEESE RAJAS CON CREMA, MOLE VERDE AJI AIOLI, GRILLED PINEAPPLE, CILANTRO Crudite Selections VEGETABLES SERVED WITH LIME VINAIGRETTE 3 PP A CURATED SELECTION OF FRESH VEGGIES MARINATED, GRILLED & CHILLED -
Menu Specials
Ácenar’s New Year’s Eve MENU SPECIALS SERVED 11 AM - 10:30 PM Antojitos Appetizer Sampler 19.95 A sampling of our chicken flautas, beef alambres and quesadillas served with pico de gallo and guacamole Shrimp Cocktail 13.95 Large shrimp, spicy house-made cocktail sauce, onions, cilantro, avocados Jicama Shrimp Tacos 13.50 Gulf shrimp sautéed and served on jicama with tamarindo sauce and crispy leeks Short Rib Nachos 13.25 Guajillo braised short ribs, refried beans, cheddar cheese Ostiones / Oysters 13.25 Buttermilk-fried oysters on yucca chips, jalapeño honey mayo and charred pineapple Guacamole 12.95 Served with house-made chips Copitas / Lettuce Cups 12.50 Chicken & pork stewed with chipotle, chile arbol & tamarindo in lettuce cups with salsa trio & roasted cashews Alambres / Mini Skewers 11.25 Marinated beef skewers drizzled with chimichurri salsas on a bed of cilantro slaw Ceviche / Lime Marinated Fish 11.25 Lime-marinated fish served with house-made chips and sliced avocado Queso Flameado / Baked Cheese 10.25 Chihuahua and Monterey Jack cheeses, mushrooms, chorizo, grilled onions and peppers Sopas y Ensaladas Ensalada Ácenar / Chef Salad 14.95 Bibb salad, queso fresco, roasted corn, grilled poblanos, avocados and jicama served with your choice of chicken or beef fajitas or two large grilled shrimp with chipotle ranch dressing on the side Pozole Rojo 9.25 Guajillo seasoned broth, hominy and green cabbage choice of chicken or pork Sopa Azteca / Tortilla Soup 8.25 Grilled chicken in a chile pasilla and tomato-spiced broth, topped with -
Chicken Mole Chili Paired with 2015 Zinfandel, Cassata Vineyards
CHICKEN MOLE CHILI PAIRED WITH 2015 ZINFANDEL, CASSATA VINEYARDS INGREDIENTS 3 tablespoons slivered almonds 1 (14½-oz.) can whole tomatoes, undrained 1 small yellow onion, chopped Dare to Pair! ¾ cup lower-sodium chicken broth This Zinfandel’s jammy notes and slightly tannic 2 chipotle chiles in adobo sauce backbone make mole an ideal pairing with the 2 tbsp. adobo sauce (from 1 [7-oz.] can) sweet baking and exotic savory spices along 2 tbsp. semisweet baking chocolate, finely chopped with the cacao’s own gentle tannin. The fruit- 2¼ teaspoons kosher salt driven side of this wine tones the heat and is 1 teaspoon ground cumin complimented by a medium bodied protein by way of the chicken that is tenderized in a slow ½ teaspoon ground cinnamon cooker. 1½ pounds boneless, skinless chicken thighs 2 (15-oz.) cans pinto beans, drained and rinsed 2 tablespoons lime juice (from 1 lime) 2-3 avocados INSTRUCTIONS Preheat oven to 350°F. Spread almonds evenly on a rimmed baking sheet & bake in preheated oven until toasted, about 6 minutes. Combine toasted almonds, tomatoes, onion, broth, chiles, adobo sauce, chocolate, salt, cumin, and cinnamon in a blender; process until smooth, about 30 seconds. Transfer mixture to a 6-quart slow cooker; add chicken thighs & beans. Cover & cook on low until chicken thighs pull apart easily and a thermometer registers 165°F when inserted in thickest portion of chicken thighs, about 8 hours. Using 2 forks, shred chicken into large pieces without removing from slow cooker. Stir in lime juice. Garnish with avocado, radish, and cilantro. -
Me Gusta Menu
Combination Plates Cheeseburger Combo $5.00 Serve with Rice, Beans, Tortillas & Salsa With Fries and Can Soda Combo #1 - Taco Combo $5.50 (2 Tacos) Two tacos, Asada, Chicken, Ordenes Extrasl Side Order Shrimp, Carnitas French Fries /Papas Fritas $1.99 Combo #2 - Tamale Plate $6.99 Rice / Arroz $1.50 Combo One Tamale, Two Tacos Beans / Frijoles $1.50 Avocado / Aguacate $0.75 Combo #3 - Chile Relleno $8.99 Sour cream / Crema $0.50 2 Tacos, Chile Relleno, Two Tacos Extra Cheese / Extra Queso $0.75 Combo #4 - 2 Chiles $8.99 Chips & Salsa $2.00 Rellenos Two Chile Rellenos, Rice & Beans Combo #5 - Chile relleno -$7.99 Tamal Beverages I Bebidas Combo #6 - 2 Tamales $6.99 ':.~ c1 aroz y frijoles (two Tamale Rice and beans Coffee $1.50 Jarritos $1.50 Family Pack #1 Snapples $1.75 Orange Juice $1.75 10 Tacos I 5 Tamales $2499 Coke 20 oz $1.75 Fresh Lemonade i- __ ~-.. $2.00 & 2 Liter Coke Horchata/Jamaica $2.00 Family Pack #2 Lancaster 518 W. Lancaster Blvd. 15 Tacos, Rice, Lancaster, CA. 9534 Beans, Salsa & $2499 2 Liter coke (661) 945-4101 Me Gusta Family Pack # 1 Lancaster Market Place Carnitas 1_5 pound $1599 44830 Valley Central Way #114 Rice, Beans, Salsa Lancaster, CA. 93536 Tortilas & 2 Liter coke (661)948-9111 Me Gusta Family Pack # 2 VISA'_ Ú-kMY _. 6 Tacos, 3 Tamales Chips, Salsa & $1599 We Accept Visa, Master Card, Debit, American express, 2 Liter coke Discovery, JCB (Taxes are not included) Desayuno/Breakfast $5.95 Quesadillas Me Gusta $6.99 Serve with Rice,Beans & Tortilas GflURllXT T:lflJllES Another Specialty Made with Mozzarela Cheese, Huevos Rancheros/Mexican Eggs '..--: Our Specialty ~ Bell Pepper, Onion & mushrooms. -
GUACAMOLE with Tostadas, Lime ...Mkt CHILE CON QUESO Classic
GUACAMOLE with tostadas, lime ............................. Mkt FLAUTAS crispy chicken tacos, lettuce, guacamole, sour cream, queso fresco ....................................... 13 CHILE CON QUESO Classic .................................................................... 7 NACHOS bean and cheese nachos, jalapeños, Picadillo ................................................................... 9 guacamole, sour cream .......................................... 10 Chicken Fajita .......................................................... 9 Compuesto (picadillo, guacamole & sour cream) ..................... 12 CHICKEN FAJITA NACHOS grilled chicken on bean and cheese nachos, jalapeños, guacamole, QUESO FUNDIDO sour cream ............................................................ 14 Broiled Monterey Jack and Chihuahua cheeses, warm tortillas, salsa cremosa ........................................... 10 STEAK FAJITA NACHOS* grilled steak on bean and ~ con rajas y hongos .............................................. 12 cheese nachos, jalapeños, guac., sour cream ........... 16 ~ con chorizo ......................................................... 13 chili gravy and ~ con camarones ................................................... 13 DELTA STYLE HOT TAMALES saltine crackers…messy but worth it! ................................ 12 CAMPECHANA DE MARISCOS 16 Mexican “cocktail” of spicy gulf shrimp, octopus, lump crab and avocado, tostadas “AGUA CHILE” TOSTADA* 16 gulf shrimp and snapper ceviche, smoked jalapeño salsa, cilantro & radish ENSALADA -
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.