DOCSLIB.ORG

Breakfast Menu 6:30Am - 11:00Am

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

breakfast menu 6:30am - 11:00am ham and cheese croissant 50 pain au chocolate 30 natural yoghurt with seasonal fruits 80 avocado toast 100 pancakes 90 Our childhood favourite with fresh strawberries and maple Syrup. Burrito del dia (V) 100 Whatever is fresh, plus your choice of Chicken, Beef, Pork or Veggie. eggs your way 110 Two eggs, toast, choice of two side dishes. Omelet 110 Cheese, mushrooms, tomatoes side of potatoes. rancheros 110 Sunny side up egg, tortilla chip, cheese, avocado. extras Bacon / guacamole / potato confit / ranchero cheese / sautéed mushrooms / tomato 20 juice Orange / Grapefruit / Cranberry 45 coffee Americano / Espresso / Iced Coffee 30 Cappuccino / Double Espresso / Double Macchiato / Flat White / Latte / Macchiato 30 tea Chamomile / Green Tea / Earl Grey / English Breakfast / Peppermint 30 brunch menu Bienvenidos a “Te Quiero Mucho Weekends Fiesta” here we like to keep things simple; you are not obliged to take this menu, you’re only required to have a good time. Choose from our regular one, or this one that we put together just because it reminds us of what we’d have at Casa with la familia, minus all the fights. Salud! free flow 290 AL PASTOR Spit-grilled pork, served with grilled pineapple, como en Mexico! PESCADO Baja-style fish taco topped with pico de gallo and chipotle mayo Carnitas Pulled pork taco with pickled onions and pico de gallo SHRIMP QUESADILLA Raising your quesadilla game with pan seared shrimps and a lot of mozzarella. NACHOS Topped with beans, crema, cheese, guac and jalapeño peppers. MEXICAN CHOPPED SALAD Want to save some room for tacos? ... probably not the best choice, delicious though. The trump A lot of beef tongue, wall of crispy chicharron, salsa Verde. SPICY ‘SHROOM Assorted mushrooms, guajillo chilli garlic, black beans and ranchero cheese. Churros CON CHOCOLATE House made churros with chocolate dip. Flan de elote Traditional Mexican custard. fiesta free flow 290 add 198 Free flow Margaritas, Micheladas, Mimosas, Wine and Beer. add 128 Free flow Aguas Frescas and soft drinks *Our free flow packages run for 2 hours allergens D: G: gluten N: nuts lunch menu Choose either One, two, three! $98/$138/$158 The below items marked with (V) can be modified to a vegetarian version Starters SOPA DEL DIA (V) Soup of the day, but Mexican!!! TOSTADA DE GUACAMOLE (V) Crispy tortilla lathered with fingerlicking guacamole. MEXICAN CHOPPED SALAD (V) Want to save some room for tacos, this is probably not the best choice, delicious though. Mains TLAYUDA (V) D From Oaxaca, this “Mexican pizza” will get you coming back for more! Topped with fried beans, avocado, chorizo and pickles. PESCADO EN MOLE VERDE G,N Pan seared seabass with green mole and veggies. TRES TACOS See our blackboard for the daily selection! If you didn’t bring your glasses you can ask us. ARROZ A LA TUMBADA (V) Rice cooked in a cast iron “Cazuela”, Pan seared prawn topped with fried egg. Burrito del dia (V) D Whatever is fresh, plus your choice of Chicken, Beef, Pork or Veggie. dessert ARROZ CON LECHE (V) D Mexican rice pudding. Inclusive of either, Agua fresca or soft drink / Tea or Coffee add 20 allergens D: dairy G: gluten Bienvenidos a “Te Quiero Mucho” to make this experience Juan in a Million, we recommend you share everything with “todos y todas”, that’s what we are all about!!! ANTOJITOS Tortilla Chips with From Mexico with Love HOMEMADE SALSAS 60 D ESQUITES 90 D Choose (if you can) any two: Smoky, Sweet, Spicy, Tangy “Esquites” is an off the Salsa verde / Morita mayo / Martajada / Habanero. cob Mexican street corn salad. QUESO 80 D SOPE 65 D Cheese is basically happiness you can melt, and This thick tortilla with chorizo, potato, avocado, that’s exactly what we did. queso fresco and salsa verde is a recipe from GUACAMOLE 110 “Abuela”. Hands down, the best guac in town. INFLADITA 55 D Infladita, is a puffed up fried tortilla with pork NACHOS 100 D skin in salsa verde topped with crema Topped with beans, crema, cheese, guac and and cheese. jalapeño peppers. Add Chicken +30 PLANTAINS 65 G,D Tostadas de la Casa Golden “platano macho” balls, only 3 on a portion ask Fried corn tortillas kept in their original shape for extra pieces to avoid fighting with your Amigos (round and flat). over them! TUNA 65 G Yellow fin tuna, ponzu dressing. Tacos CRAB 55 Jicama, Avocado, and Chili. AL PASTOR 80 Spit-grilled pork, served with roasted pineapple, VEGETALES 45 como en Mexico! Grilled seasonal vegetables, green mole. PESCADO 65 G Baja-style fish taco topped with pico de gallo and PLATOS chipotle mayo. All served with a side of tortillas Carne asada 70 Grilled wagyu steak, guacamole and Martajada. PESCADO EN MOLE VERDE 220 G Carnitas 55 Pan seared seabass with green mole and veggies. Pulled pork taco with pickled onions and pico Pork belly al mole poblano 200 G de gallo. Secret recipe de la Abuela. The trump 45 Carne Grillada 250 D A lot of beef tongue, wall of crispy chicharron, Wagyu skirt steak, chorizo, queso fresco, salsa salsa Verde. verde, chiles toreados. SPICY ‘SHROOM 40 D Assorted mushrooms, guajillo chilli garlic, black FIDEO SECO 150 G,D beans and ranchero cheese. Nothing fancy, and that’s why it’s soooo good! thin Mexican pasta with Avocado, crema y queso. EL GRINGO 60 Pastor marinated pork with gooey cheese. SHRIMP QUESADILLA 60 D dulces Raising your quesadilla game with pan seared shrimps and a lot of mozzarella. Churros CON CHOCOLATE 50 G CAULIFLOWER QUESADILLA 40 g,D House made churros with chocolate dip Our favourite quesadilla with grilled Flan de elote 50 D cauliflower and a lot of Queso Ranchero. Traditional Mexican custard FRIJOLADA QUESADILLA 40 G,D ARROZ CON LECHE 50 D Turning non vegetarians into vegs. Since 1800. Mexican rice pudding Frijoles and gooey queso ranchero. summer menu ANTOJITOS CRUDOS GUACAMOLE 110 TUNA TOSTADA 65 Hands down, the best guac Yellow fin tuna, Ponzu dressing. in town. CEVICHE 150 HOMEMADE SALSAS Hamachi, Tiger milk, and chips 80 Lotus chips. Choose (if you can) any two: Salsa verde / Morita mayo / SHRIMP AGUACHILE 160 Martajada / Habanero. Handle the heat if you can in this spicy shrimp ceviche! BONE MARROW ESQUITES 110 COCONUT SCALLOP 140 Mexico’s favourite. A cup of Coconut tiger’s milk, Raw boiled corn kernels mixed with scallop, Jalapeños. morita mayo, ground cheese and chili. nachos 100 Beans, Crema, Cheese, Guac, Jalapeños. TLAYUDA 110 From Oaxaca, this Mexican pizza will get you coming back for more. Topped with fried beans, avocado, chorizo and pickles. tacos MOLCAJETES AL PASTOR 80 All served with a side Spit-grilled pork, served with of tortillas roasted pineapple. Come en Mexico! SEAFOOD 320 PESCADO 65 Pan seared seabass, Tiger prawns, Baja-style fish taco topped with Scallops, Chorizo, Salsa verde. pico de gallo and morita mayo. CARNE 350 CARNE ASADA 75 Wagyu skirt steak, Chorizo, Grilled wagyu steak, Salsa verde, Chiles toreados. Guacamole, Martajada. HUARRACHE de CARNITAS 55 NOPALES 200 Pulled pork taco with pickled A popular Mexican dish consisting onions and pico de gallo. of masa dough with smashed pinto beans and cactus salad. A must THE TRUMP 50 try dish! Heaps of beef tongue, walls of crispy chicharron and salsa verde. DESSERTS SPICY ‘SHROOM 45 Raising the quesadilla game with pan seared shrimps and lots CHURROS CON of mozzarella. CHOCOLATE 70 House made churros with a El GRINGO 70 chocolate dip. Pastor marinated pork with gooey cheese. ARROZ CON LECHE 50 Mexican rice pudding. SOPE 65 This thick tortilla with chorizo, potato, avocado, queso fresco and salsa verde is a recipe from “Abuela”. CAULIFLOWER QUESADILLA 50 Our favourite quesadilla with grilled cauliflower and a lot of Queso Ranchero . FRIJOLADA QUESADILLA 45 Converting non vegetarians since 1800. Includes frijoles and gooey queso ranchero. allergens VG: Vegan G: gluten D: dairy vegetarian menu Bienvenidos a “Te Quiero Mucho” we hope you enjoy our vegetarian selection below, if there are any other dietary restrictions that you might have, please let us know and we’ll talk to “Pepe” our chef and we’ll work something out! ANTOJITOS Tortilla Chips with: HOMEMADE SALSAS 60 Choose (if you can) any two: Salsa verde VG / Morita mayo D / Martajada vg / Habanero vg. QUESO 80 D Cheese is basically happiness you can melt, and that’s exactly what we did. GUACAMOLE 110 vg Hands down, the best guac in town. NACHOS 100 Topped with beans, crema, cheese, guac and jalapeño peppers. From Mexico with Love TOSTADA DE VEGETALES 90 G Grilled seasonal vegetables, green mole. ESQUITES 90 D Smoky, Sweet, Spicy, Tangy “Esquites” is an off the cob Mexican street corn salad. PLANTAINS 65 g,D Golden “platano macho” balls, there’s only 3 on a portion ask for extra pieces to avoid fighting with your Amigos over them! PLATOS All served with a side of tortillas cAULIFLOWER EN MOLE VERDE 150 g Roasted cauliflower with green mole. Vegetales Grillados 150 D Seasonal vegetables, queso fresco, salsa verde, chiles toreados. FIDEO SECO 150 g,D Nothing fancy, and that’s why it’s soooo good! Mexican thin pasta with Avocado, crema y queso. dulces Churros CON CHOCOLATE 50 G House made churros with chocolate dip Flan de elote 50 D Traditional Mexican custard ARROZ CON LECHE 50 D Mexican rice pudding Tacos SPICY ‘SHROOM 40 D Assorted mushrooms, guajillo chilli garlic, black beans and ranchero cheese. CAULIFLOWER QUESADILLA 40 g,D Our favourite quesadilla with grilled cauliflower and a lot of Queso Ranchero. FRIJOLADA 40 D Turning carnivores into vegetarians. Since 1800. Frijoles and gooey queso ranchero.
Recommended publications
  • Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More Pdf

    Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More Pdf

    FREE REAL MEXICAN FOOD: AUTHENTIC RECIPES FOR BURRITOS, TACOS, SALSAS AND MORE PDF Ben Fordham,Felipe Fuentes Cruz | 144 pages | 30 Sep 2012 | Ryland, Peters & Small Ltd | 9781849752589 | English | London, United Kingdom Our 21 Best Authentic Mexican Recipes | Allrecipes There really is nothing like Mexican food. The dishes are rich, refreshing, zesty, and oh-so Salsas and More. Mexican rice is a hearty side dish that goes well with burritos, tacos, enchiladas — any Mexican dish, really! Tomatoes give Mexican rice its signature Tacos hue and super-rich flavor. You can end there or kick it up a notch by adding your choice of veggies. Marranitos or Mexican Gingerbread Pigs are a traditional sweet bread offered in most Mexican bakeries. Apart from the adorable form, they also have a wonderful flavor. Marranitos are like a cross between a cake and a cookie — dense, but not tough; soft, but not too Tacos. Being soaked in a rich sauce, the chips turn a bit tender but are still crisp on the outside. Topped with cheese, cilantro, and fried eggs, Chilaquiles Rojo is a super savory, colorful, and hearty meal that will get you going in the morning. Just take a bag of tortilla chips and dump Salsas and More sauce all over them, and voila! Breakfast is served. Refried beans are another Mexican Salsas and More and for good reason. If you want to experience the goodness of true refried beans, make the effort and cook them from scratch. Salsa is a quick and easy sauce made with tomatoes, onions, and cilantro. Plus, this recipe is such a breeze to make.
  • Cocteles Preparados Al Momento

    Cocteles Preparados Al Momento

    Disfrute de la mejor vista al mar de Cortés mientras saborea cada uno de nuestros platillos delicadamente balanceados, los sabores del mar mexicano en todo su esplendor COCTELES PREPARADOS AL MOMENTO MEXICAN MULE La famosa mula de Moscú llegó a México con una variación tan deliciosa como el original, elaborada con el protagonista de los destilados mexicanos: tequila, limón fresco y un toque de jengibre BAJA COLLINS Una forma refrescante y sutil para relajarse: vodka, notas de damiana, jugo de limón y aromática canela OCEAN BREEZE Nunca pero nunca me abandones gotita de mezcal. Mezclado con jugo de jamaica, limoncito y dulce sandía fresca, escarchado con chile en polvo MARGARITA MAYA Traigo penas en el alma que no las mata el licor pero este tequilita, parece que me está afinando la voz con Triple Sec y Xtabentún de las tierras mayas, sin olvidar el jugo de limón ALL OVER LOS ALTOS Sin algo que pique no sabe la vida, pásele al tequila con picor, licor de flor de saúco y el toque agridulce de fruta de la pasión LBLC - 02 CRUDOS TIRADITO DE NOPAL TIRADITO DE ATÚN CON Nopal curado en sal de grano, camarón AGUACHILE DE PIÑA Y JENGIBRE asado, espuma de queso Cotija, tomates Curtido en limón, cebolla morada, cilantro, confitados, semilla de girasol tostada y chile serrano, pepino y cremoso de aguacate crotones de orégano con ajo con menta CARPACCIO DE PESCADO TRÍO DE SHOTS Pesca del día con salsa xnipec, chips Callo de hacha con leche de tigre, pulpo de plátano macho, cebollín, aceitunas con clamato, almeja vuelve a la vida y arúgula CARPACCIO
  • Let's Taco 'Bout It! El Chisme (Enchiladas) Para Charlar (Entres)

    Let's Taco 'Bout It! El Chisme (Enchiladas) Para Charlar (Entres)

    Conociendonos (To Share) Let’s Taco ’bout it! Tlayuda Oaxaqueña $11 Three “street” tacos served over fresh homemade, hand pressed corn Comal-toasted large corn tortillas, refried red beans, quesillo cheese, tortillas tomatoes, onions, shaved romaine, avocado, and salsa morita Barbacoa de Lengua $ 16 Add: Beef tasajo, huitlacoche mushrooms, or sautéed chapulines $ 3 Braised for 6 hours: Beef tongue, green cabbage, chili de arbol salsa Queso Flameado $7 Carnitas de Pato $ 14 Melted menonita cheese with roasted corn, piquillo pepper, served with fresh hand pressed corn tortillas Carnitas-style seared duck legs, cooked in own fat, with jicama escabeche and pineapple habanero salsa Add: Pork chorizo, roasted poblanos rajas, or sautéed chapulines $3 Chapulines del Monte $15 Guacamole Charla $11 Oaxaca-style dried grasshoppers with cilantro and lime avocado salsa Avocado, cilantro, onions, serrano peppers, and lime, served with fresh hand pressed corn tortillas Nopalitos $13 El secreto (Starters) Red bean purée, grilled cactus, and huitlacoche mushrooms with verde salsa Pozole Rojo $11 Tasajo del Centro $14 Corn hominy, braised sheered pork, oregano, and chile huajillo broth Seared tasajo beef, poblano rajas, melted menonita cheese, and salsa Sopa Azteca $10 Oaxaca Oaxaca style with dried pasilla pepper, tomato, chicken broth, tortilla El Chisme (Enchiladas) strips, queso Oaxaca, avocado cubes, and cream Enchiladas Tultecas $13 Tacos Dorados $8 House made guajillo tortillas topped with chorizo, potatoes, and stew- Three homemade rolled crispy
  • Starters Shared Items

    Starters Shared Items

    Brunch entrees Chilaquiles fried eggs, chile, queso fresco, green onion, crème fraiche 12 Huevos Rancheros salsa roja, beans, cotija, chile relleno, guacamole, cilantro 14 Pozole Verde pork, blue and white corn hominy, red cabbage, radish, avocado 13 with a poached egg 14 Steak and Eggs ribeye grilled over wood, avocado, nopales, onions, beans, salsa boracha 24 Shared items Heirloom Blue Corn Pancakes fresas con crema, Pickled Vegetables and jalapenos 4 banana, lemon zest, Mexican chocolate dust 12 with eggs 14 Wood Grilled Salsa served with all you can eat Lengua Hash potato, poached egg, poblano, “el Nopalito “ chips 4 hollandaise, salsa verde 15 Made to Order Guacamole (Add Uni +3) Pork Huarache fried eggs, roasted tomatillo salsa, served with all you can eat “el Nopalito” chips 12 lime crema, cotija, radish, lettuce, cilantro 14 Totopos blue corn chips, spicy tomato arbol salsa, Tres Leches French Toast with cajeta 12 with eggs 14 queso fresco, green onion, crema 7 (Add Carne +3) Short rib Hash potato, poached egg, mushroom, Grilled Blue Corn Quesadilla requeson, rajas, tomato, hollandaise 15 kale 12 (Add Chicken or Carne +3) Heirloom Blue Corn Biscuits house made chorizo gravy and eggs 13 Grilled Blue Corn Sweet Potato Quesadilla jack cheese, arugula, salsa arbol, pickled onions 13 Breakfast Tacos (2) potato chorizo (no pork) (Add Chicken or Carne +3) jack cheese, avocado, fried egg, pico de gallo 12 Grilled Blue Corn Shrimp Quesadilla chipotle crema, Milanesa Sandwich A thin breaded beef steak with bell peppers, red onions, celery, jack cheese, cabbage 16 layers of avocado, chipotle mayo, lettuce, cotija, jack cheese and Mexican crema.
  • The Pickle the Base the Cheese

    The Pickle the Base the Cheese

    SIGNATURE FLAVOR BY KATIE AYOUB s deeper exploration into Mexican cuisine continues to drive modern menu innovation, the sope offers A great potential. A classic Mexican comfort food, it’s most often seen as an antojito, or appetizer. Its base is made with crisp-fried masa harina, usually formed into a disc, ready to hold a few layers of big flavor. Here, the sope is topped with black beans spiked with salsa and fresh jalapeño, a crumble of Wisconsin queso blanco and then finished with pickled jalapeño. “Sopes are an authentic Mexican dish with countless regional variations,” says Allen Hendricks, vice president of foodservice & education for the Wisconsin Milk Marketing Board. “Chefs in the U.S. can explore versions with traditional Mexican flavors and ingredients, or create their own unique styles.” As with a taco or burger, toppings help build winning flavor. “Craveable add-ons—like Wisconsin cheese—increase the appeal, making sopes a great choice for small plate and bar bite menus,” says Hendricks. And for a Latin profile like the sope, it’s interesting to note that Hispanic/Mexican-style varieties are among the fastest-growing cheese varieties on menus today, according to Technomic. THE PICKLE Pickled red onion finishes the profile with a balance of acidity and crunch. Pickled jalapeños and carrots would also work well here. THE CHEESE Queso blanco is a fresh, mild, salty cheese that resists melting and browns easily. Queso fresco could be used instead, offering a mellow, creamy flavor. THE BASE A versatile comfort base hailing from Mexico, the sope offers up the nutty, slightly sweet flavor of a corn tortilla.
  • Guía Destinos De México 2020 Recomendaciones Que Inspiran

    Guía Destinos De México 2020 Recomendaciones Que Inspiran

    RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera.
  • Culinary History and Culture ______

    Culinary History and Culture ______

    Tia Stephanie Tours Slow Food La Chinantla, Oaxaca and Puebla November 6-15, 2015 (9 Nights) Culinary History and Culture __________________________________________________________ Day One: Arrive Veracruz overnight VERACRUZ, Friday, November 6 Tonight we will have a fun relaxing gathering / evening at the Portales in the Port of Veracruz. Day Two: Saturday, November 7, Alvarado: Shrimp Capital, Tlacotalpan: Son Jarocho, Arroz a la Tumbada, Arrive Tuxtepec, Regional Gastronomy and Slow Food Event at Meson de la Chinantla, OVERNIGHT TUXTEPEC After breakfast in Veracruz Sanborncito we travel to Alvarado, the shrimp capital of Mexico. We will meet with the fishermen and fish sellers on the Alvarado lagoon. We will possibly (TBD) take a lancha from Alvarado to Tlacotalpan. Arriving in Tlacotalpan we will be met by Julio and the "jaraneros" from the region for an introduction to their traditional musical expressions and instruments. We will enjoy an "arroz a la tumbada" on the shores of the Rio Papaloapan. We transfer to Tuxtepec, check into the Gran Hotel Tuxtepec to freshen up before our welcome Slow Food Presentation and food demo (and eating!) at Meson de La Chinantla, where the owner, Francisco de la Iglesia is the President of the Slow Food Chapter in the region. www.tiastephanietours.com Page 1 (734) 769-7839 Day Three: Sunday, November 8, Full Day at Rancho Grande: Meet Raul Manuel, OVERNIGHT TUXTEPEC Today we will meet with the community of Rancho Grande and learn about their major contributions to the culinary world, particularly the revival of vanilla and the Slow Food International Award of Raul Manuel. Coffee, honey and other products are very important here, as well.
  • Special Events

    Special Events

    SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required.
  • BOTANAS with Sour Cream and Guacamole

    BOTANAS with Sour Cream and Guacamole

    EL PALOMAR All Day Menu Taquitos $10 Coctel de Crispy corn tortillas filled with Mariscos $16 shredded chipotle chicken served Prawns or octopus and shrimp BOTANAS with sour cream and guacamole. served in a chilled tomato broth Appetizers Rollos $15 with diced avocado, cucumber, Crispy flour tortillas filled with grilled green onion and cilantro. With fresh fish ceviche Market Price Guacamole (Sm) $6 - (Lg) $9 chicken or garden vegetables, whole beans, bell peppers, onion and cheese, Quesadilla de Nachos $13 served with sour cream and guacamole. Tortilla chips topped with refried Johann $10 With skirt steak $18 beans, cheese, salsa fresca, sour Flour tortilla filled with jack and cream and guacamole. cheddar cheese, served with sour Plato de With shredded chicken or beef $15 cream, guacamole and salsa fresca. Mariscos $17 With grilled chicken $16 With shredded chicken or beef Shrimp and octopus marinated in $12 With skirt steak $19 With grilled chicken $15 citrus juices. With skirt steak or shrimp $17 With fresh fish ceviche Market Price SOPAS Y ENSALADAS Soups & Salads House Salad $9 Ensalada Ensalada de Organic mixed greens topped with de Pollo $16 Mariscos $15 sliced tomato and cucumber with Organic mixed greens topped with House salad topped with citrus shredded carrot and red cabbage. grilled chicken sautéed in a tomatillo marinated shrimp and octopus. salsa, whole beans and sliced avocado. With fresh fish ceviche Market Price Sopa de Tortilla $14 Shredded chicken, chopped onion and Baby Greens Seared Ahi Salad $20 cilantro in a spiced chicken broth with Salad $12 Seasoned filet of ahi tuna with a miso crispy tortilla strips, diced avocado and Organic mixed baby greens, slivered glaze on organic mixed baby greens, queso fresco.
  • TAKE out MENU Chicken, Beef, Chorizo, Carnitas, Or Vegetables 12.99 Mac & Cheese 12.99 Flan 7.99 Oreo Crumbs

    TAKE out MENU Chicken, Beef, Chorizo, Carnitas, Or Vegetables 12.99 Mac & Cheese 12.99 Flan 7.99 Oreo Crumbs

    PLATOS Carne Asada 18.99 Pechugas De Pollo La Plancha (3) 15.99 8 oz New York strip steak, sautéed onions, 3 grilled chicken cutlets in a delicious marinade. green peppers, tomatoes, salsa verde, grilled to Served with a salad, rice, beans, avocado slices, your liking. Served with rice and beans. pico de gallo, and queso fresco. BEVERAGES Add shrimp for an additional 5.00. Sopes (2) Fountain Soda 2.75 Chimichanga 2 handmade tortillas topped with meat of A deep-fried burrito consisting of rice, beans, your choice, refried beans, lettuce, red sauce, Joe’s Teas 3.50 pico de gallo, and cheese. Fried to perfection avocado, tomato, sour cream, and queso fresco and smothered with crema and chipotle queso. on top. Served with pico de gallo and chips. Assorted Bottled Beverages 2.75 Served with homemade fries. Bottled Water 1.75 Chicken, Beef, Chorizo, Carnitas, or Vegetables 14.99 Cheese 11.99 Brisket or Steak 15.99 Coffee 2.75 Chicken, Beef, Chorizo, Carnitas, or Vegetables 13.99 Tea 2.50 Brisket or Steak 15.99 Torta Mexican Style Sandwich 11.99 Shrimp 16.50 Served with lettuce, tomato, mayo, avocado We do catering, too! slices, queso oaxaca, fried beans, and jalapeño Choose El Burro for your next Tostadas De La Casa with grilled or fried chicken. Served with event or corporate gathering. 3 crispy fried tortilla, topped with refried homemade fries. Add fat iron steak or brisket for beans, lettuce, tomato, crema, queso fresco, an additional 2.99. and avocado. Torta Cubana 12.99 Chicken, Beef, Chorizo, Carnitas, or Vegetables 13.99 Mexican sandwich consisted of fried beans, DESSERTS SUNDAES Brisket or Steak 15.99 visteck, chorizo, eggs, ham, chicken, salchicha, seasoned pork, jalapeño, queso oaxaca, Empanadas (3) 14.99 avocado, lettuce and mayo.
  • Community-Based Tourism Through Food: a Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico

    Community-Based Tourism Through Food: a Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico

    sustainability Article Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico Mariana Sosa , Silvia Aulet and Lluis Mundet * Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain; [email protected] (M.S.); [email protected] (S.A.) * Correspondence: [email protected]; Tel.: +34-670-229-200 Abstract: Purpose: this article presents a conceptual framework for examining community tourism as a sustainable livelihood through food tourism, considering the significant increase in community- based tourism in Mexico and the impact this activity has on rural and vulnerable destinations. The main aim of this research is to generate a proposal for a set of sustainable tourism indicators for rural and isolated communities through food strategies geared towards tourism development. Methodology: this information can then be used to generate a first list of indicators for creating and evaluating community tourism proposals in a region. Said theoretical list includes four dimensions (socio-cultural, environmental, tourist, and economic), which comprise 27 indicators in total. Findings: the results, validated by different participants related to the tourism sector, show that a lack of information for quantifying indicators is one of the main limitations when evaluating a vulnerable destination and that participation by the private sector and public administrations will be essential in generating these data. Approach: this research will therefore contribute to the development of Citation: Sosa, M.; Aulet, S.; Mundet, new action strategies that allow not only the strengthening of the current localized agri-food systems, L. Community-Based Tourism through Food: A Proposal of but also the revaluation of forgotten food systems.
  • 11X17 Mariachi

    11X17 Mariachi

    MARIACHI SPECIALS A LA CARTE SIDES 3 Hard Tacos ...............$6.45 Burrito .........................$4.40 MEXICAN HOTDOGS ..................................................$13.50 3 Soft Tacos ................$7.40 Enchilada .....................$2.95 2 hotdogs, 1 wrapped in bacon topped with mayo, ketchup & pico de gallo. 1 3 Enchiladas ...............$6.85 Chicken Tamal ..............$4.25 plain topped with mayo, ketchup, avocado & fresh jalapeno. Served with 2 Chile Rellenos ...........$9.00 Chile Relleno.................$4.75 potato chips. 2 Tamales ...................$7.45 Hard Taco .....................$2.90 TORTA ................................................................$14.50 2 Burritos ....................$7.60 Soft Taco ......................$2.95 Sandwich roll filled with breaded chicken or steak, beans, cheese, mayo, Chalupa .......................$4.30 jalapeno, lettuce, avocado & tomato. Quesadilla Cheese .........$3.90 CARNITAS ................................................................$16.00 Quesadilla Chicken ........$5.40 Slowly cooked seasoned pork. Served with beans, lettuce, guacamole, pico de gallo, jalapeno & tortillas. CHIMICHANGAS-FAJITA STYLE ...................$10.75 LUNCH SPECIALS Two fried or soft tortillas filled with beef tip or chicken. BREAKFAST TORTA ..............................................$12.50 Topped with lettuce, sour cream, guacamole & tomato. Sandwich roll filled with beans, cheese, mayo, jalapeño, lettuce, avocado, Served with rice & beans. tomato and your choice of egg. FAJITA STYLE