DOCSLIB.ORG

Final Menu 9/14/15

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Final Menu 9/14/15 ® For over 60 years, Sadie's of New Mexico® has been Albuquerque’s choice for authentic and delicious New Mexican cuisine. Visitors come from around the world to sample the true taste of New Mexico. Using only the freshest ingredients and family recipes that have been passed down for generations, Sadie’s has grown from one woman’s passion for great food and service to a New Mexican institution. Our salsa and chile are renowned for their spicy bold kick and deep flavors. If you're not accustomed to these spicy bold flavors, please ask your server for a sample of our chile. Any of our dishes can be served with chile on the side. VEGETARIAN and GLUTEN FREE CHILE AVAILABLE APPETIZERS Tostadas and Salsa . $3.99 Made in house fresh daily Red Chile Tostadas . $3.99 A basket of house made Red Chile Tostadas Red Chile Potato Chips . $3.99 A basket of house made Red Chile Potato Chips Chile con Queso . Small $4.19 Large $8.69 A select blend of cheeses, green chile, onions and tomatoes Add one of your favorites: Carne Adovada, *Billy's Spicy Ground Beef or Chorizo Guacamole Salad . Small $4.19 Large $8.69 Served on a bed of shredded Lettuce and topped with fresh Tomatoes Fried Green Chile Strips . $5.99 Served with Green Chile Ranch Sopaipilla Sliders (3) . $8.99 Your choice of: Shredded Chicken, Chicharones, Carne Adovada, *Billy's Spicy Beef, Shredded Beef or Refried Beans. Served with your choice of chile on the side Sadie's Nachos . Small $9.99 Large $12.29 Sadie's Fresh Tostadas topped with Refried Beans and your choice of Shredded Chicken or *Billy's Spicy Ground Beef. Topped with Aged Cheddar Cheese, Sour Cream, Guacamole and Fresh Jalapenos. Taquitos . Small (4) $9.69 Large (7) $10.29 Hand rolled corn tortilla grilled with your choice of Shredded Chicken,*Billy's Spicy Beef or Refried Beans. Served with Guacamole or Chile con Queso Cheese Quesadilla . $8.99 Served with Guacamole and Sour Cream Quesadilla . $13.99 Shredded Chicken,*Billy's Spicy Beef or Refried Beans. Served with Guacamole and Sour Cream *Contains Pork Sadie's uses only 100% pure Canola Oil SALADS House Dressings Sadie's Lemon Oil- Green Chile Ranch- Red Chile Vinaigrette Sadie's Salad . Small $4.89 Large $6.99 Chef Salad . $9.99 Chicken or Ham, Crisp Iceberg Lettuce, topped with Aged Cheddar Cheese, Tomatoes, Onions, Avocados and a Hard Boiled Egg Toni's Taco Salad . Small $6.99 Large $8.99 Crisp Iceberg Lettuce served with Refried Beans, Aged Cheddar Cheese, Tomatoes, Onions, Avocados and *Billy's Spicy Ground Beef or Shredded Chicken inside a crisp Flour or Corn Tortilla Amanda's Salad . $8.39 Spring Mix Greens topped with Blue Cheese Crumbles, Dried Cranberries and Toasted Pine Nuts Add Grilled Chicken 3.00 New Mexican Cobb Salad . $11.29 Mixed Greens with Cubed Chicken, Tomatoes, Avocados, Bacon, Roasted Green Chile, Aged Cheddar Cheese and a Hard Boiled Egg IT'S A MEAL Sadie's Chile . Cup $3.99/ Bowl $6.49 Red or Green, served with or without Beans and a Flour Tortilla Vegetarian and Gluten Free Chile Available Papitas Con Chile . $6.49 Add Cheese or Chile con Queso Home Fries Con Chile . $6.49 Add Cheese or Chile con Queso New Mexico Grilled Queso . $6.79 Large Flour Tortilla grilled with Aged Cheddar Cheese, served with your choice of Chile Add Shredded Chicken or *Billy's Spicy Ground Beef for $2.29 New Mexico Guaco Grilled Queso . $9.99 Large Flour Tortilla grilled with Aged Cheddar Cheese, filledwith Guacamole and served with your choice of Chile Add Shredded Chicken or *Billy's Spicy Ground Beef for $2.29 Papitas Fritas Con Frijoles . $10.29 Frijoles and Papitas smothered with Chile and Aged Cheddar Cheese, garnished with Lettuce, Tomatoes and Onions NEW MEXICAN BREAKFAST Served All Day Breakfast items are smothered with Red or Green Chile or have your Chile served on the side. **VEGETARIAN and GLUTEN FREE CHILE AVAILABLE** Sadie's Original . $8.49 Ground Beef Patty grilled with Onions served with two Eggs any style, Papitas and your choice of Chile on the side Breakfast Sopaipilla Sliders . $8.99 Three Sopaipilla Sliders filledwith Scrambled Egg, Papitas and Cheese with your choice of Bacon, Sausage, Ham, Chorizo, Chicharones or Carne Adovada and your choice of Chile on the side Breakfast Burrito . $8.99 Scrambled Egg, Papitas and Aged Cheddar Cheese with your choice of Bacon, Chicharones, Chorizo, Carne Adovada, Ham or Sausage. Served with Frijoles, your choice of Chile and garnished with Lettuce, Tomatoes and Onions Huevos Rancheros . Small $9.99 Large $10.99 Two or Three Eggs cooked to your style, served on a large Corn or Flour Tortilla with Papitas, Frijoles and garnished Lettuce, Tomatoes and Onions. Or try Sadie's Original Omelette made with Onions,Tomatoes and Aged Cheddar Cheese Add Bacon, Ham, Sausage, Carne Adovada, Chicharones or Chorizo $2.99 *Contains Pork DINNERS All dinners are smothered with Red or Green Chile or have your Chile served on the side. **VEGETARIAN and GLUTEN FREE CHILE AVAILABLE**. Your dinner comes with Papitas, Frijoles, and melted Aged Cheddar Cheese. Garnished with Lettuce, Tomatoes and Onions. Served with fresh Sopaipillas. Egg $1.50 Sour Cream $1.50 Blue Corn $1.99 Guacamole $2.99 Chile con Queso $2.99 pCheese Enchiladas . Small $10.99 Large $12.99 Two or Three Corn Tortillas stacked or rolled with Aged Cheddar Cheese With Frijoles pEnchiladas . Small $12.99 Large $14.99 Two or Three Corn Tortillas stacked or rolled, with Aged Cheddar Cheese and your choice of Shredded Chicken,*Billy's Spicy Beef or Carne Adovada. With Frijoles Add Shredded Beef Brisket $1.50 pSadie's Taco . Small $9.29 Large $12.99 Grande $13.99 One, Two or Three Grilled Taco Shell(s) filledwith *Billy's Spicy Beef, Shredded Chicken, Carne Adovada, Shredded Beef Brisket, Guaco, Guaco Chicken, Guaco Beef or Refried Beans pBurrito . Small $13.89 Large $18.89 One or Two large warm Flour Tortilla(s) filledwith: Sadie's 'Original' Grilled Ground Beef Pattie,*Billy's Spicy Beef, Shredded Chicken or Carne Adovada. Add Shredded Beef Brisket $1.50 Filled with Frijoles, Refried Beans or Chicharones with Frijoles or Refried Beans Small $10.79 Large $15.79 pStuffed Sopaipilla . $15.29 House made Sopaipilla stuffedwith Refried Beans,*Billy's Spicy Beef, Grilled Hamburger Pattie, Shredded Chicken or Carne Adovada. Add Shredded Beef Brisket $1.50 Filled with Frijoles, Refried Beans or Chicharones with Frijoles or Refried Beans $12.39 Super Combination Plate . Small (2) 13.49 Large (3) 14.99 Grande (4) 16.49 Choose from: Rolled Enchilada, Tamale, Taco, Chile Relleno, Chalupa, Carne Adovada Rib or Carne Adovada pChile Relleno . Small (1) 10.99 Large (2) 12.99 Grande (3) 14.99 Anaheim Green Chile Pepper Beer Battered in Bosque Brewing's Riverwalker IPA and stuffedwith Asadero Cheese pTamale . Small (1) 10.99 Large (2) 12.99 Grande (3) 14.99 Pork marinated in Red Chile, Cooked inside of Corn Meal Masa pSadie's Chalupa . Small $12.99 Large $14.99 One or Two crisp bowl-shaped Corn Tortilla(s) filledwith *Billy's Spicy Beef, Shredded Chicken, Carne Adovada or Shredded Beef Brisket Filled with Frijoles or Refried Beans Small 10.99 Large 12.99 Sadie's Carne Adovada . Small $16.29 Large $18.49 Lean tender pork cubes, marinated in Red Chile and baked slowly to perfection Shredded Beef Brisket . Small $16.99 Large $19.49 Lean, Slow Cooked Brisket p A la Carte options available FROM THE GRILL Dinners are served with Frijoles and Papitas and may be smothered with or without Chile, include a Small Sadie's Salad and your choice of Garlic Toast, Sopaipilla or Flour Tortilla. Brian's Favorite Rib Eye Steak . $22.99 Brian's personal favorite. A 12oz. Boneless Lean Trimmed Rib Eye Steak, charboiled to perfection. Add an Enchilada, Relleno or Tamale $1.50 Sadie's Original Grilled Pork Chop . Small $15.99 Large $22.99 One or Two pork chop(s) Add an Enchilada, Relleno or Tamale $1.50 *Contains Pork SADIE'S ORIGINAL CREATIONS Roberto Special . Small $14.79 / Large $18.89 Hamburger Steak grilled with onions atop a bed of Frijoles and Papitas smothered in Red or Green Chile, generously covered with Chile Con Queso Vegetarian Burrito . $10.99 Large Flour Tortilla filledwith Calabacitas, topped with your choice of Vegetarian Chile. Served with Frijoles, garnished with Lettuce, Tomatoes and Onions Sloppy Jose . $11.99 *Billy’s Spicy Beef served on an open faced Toasted Bun or French Bread with Frijoles and smothered with your choice of Red or Green Chile and topped with melted Aged Cheddar Cheese and Onions Betty Ranjo Special . $13.49 8 Ounce Burger grilled with Onions served on a Toasted Bun or French Bread with Papitas and Frijoles smothered with Red or Green Chile, Topped with melted Aged Cheddar Cheese and garnished with Lettuce, Tomatoes and Onions ZBrian's Spicy Carne Adovada Ribs . $17.99 Pork Spare Ribs marinated in Red Chile, baked until tender and juicy. Served with Frijoles and Papitas, topped with Onions and melted Aged Cheddar Cheese Ala Carte Rib Platter $16.99 BURGERS All Burgers are 8 ounces, cooked to order with Grilled Onions and served with Sadie's House Made Potato Chips. Sadie's Original Burger . $8.59 Burger grilled with Onions. Served on a Traditional Hamburger Bun or on Toasted Thick Sliced French Bread. Garnished with Lettuce, Tomatoes, Pickles and Mustard The Award Winning Burger . $9.99 Our Award Winning Burger is grilled with Onions and served on Toasted Thick Sliced French Bread.
Load more

Recommended publications
  • Compact Deep Fryer CDF-100 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using
    INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer CDF-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. Do not operate your appliance in an appliance garage or under a IMPORTANT SAFEGUARDS wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could When using electrical appliances, basic safety precautions should create a risk of fire, especially if the appliance touches the walls of always be followed, including the following: the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. SAVE THESE INSTRUCTIONS 3. Do not touch hot surface; use handles or knobs. FOR HOUSEHOLD USE ONLY 4. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid. 5. Close supervision is necessary when any appliance is used by or near children. 6. Do not operate any appliance with a damaged cord or plug or SPECIAL CORD SET after an appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility INSTRUCTIONS for examination, repair or adjustment. A short power supply cord is provided to reduce the risk of becoming 7. The use of accessory attachments not recommended by entangled in or tripping over a long cord. A longer detachable power- Cuisinart may cause injuries.
    [Show full text]
  • Carlos O'kelly's
    DUBUQUE365.com CARLOS o’KELLY’S BY RICH BELMONT Carlos O’Kelly’s is a curious name for a Mexican restaurant, By the way, did you know Sauce and topped with more Fuego Sauce and sour cream. isn’t it? Well, not really when you consider this restaurant refried beans are never It comes with 2 sides: Black Beans, Traditional Mexican Rice, does not serve Mexican food as defined as the food of twice fried? Most of the Cantina Fries or Papas O’Kelly. Papas is the Mexican Spanish Mexico. The people who love Carlos O’Kelly’s go there often time the beans are not fried word for potatoes and these are mashed with a fabulous because it serves New Mexico cuisine, the regional style of at all. The name refers to 4-cheese blend. cooking of the US state of New Mexico. sometimes red or black beans but usually pinto Darrel and David Rolph started in the restaurant business as beans that are possibly fried Pizza Hut franchisees in Coralville, IA and formed their parent or baked but almost always company Sasnak Management in 1975. Even though they were stewed. The name is based making pizzas Darrel had a passion for Santa Fe style on a mistranslation: in Mexican Spanish the prefix “re” is an cooking. He was always inspiring his cooks to try new recipes informal emphasis meaning “very” or “well” which has been for food we now call the cuisine of New Mexico. confused with the English “re” indicating repetition. Therefore frijoles refritos actually means well-fried beans not fried- again beans and is still a misnomer since frying is not the usual cooking method.
    [Show full text]
  • Table of Contents
    Table of Contents Convention At-A-Glance ........................................................................ 2 - 3 2015 Convention Theme .............................................................................4 Abecedarians Unite! ....................................................................................5 Featured Speakers ................................................................................... 6 - 8 Sigma Kappa Delta Events ...........................................................................9 Special Presentations and Workshops ................................................ 10 - 13 Student, Faculty, and Alumni Events ..................................................14 - 17 Special Topics: Education, Diversity, Common Reader ........................... 18 Scholarships and Awards Ceremony ......................................................... 19 Business Session, Caucuses, and Regional Networking ............................20 Student Leadership Positions .................................................................... 21 Suggestions for Chairs and Moderators ....................................................22 Concurrent Sessions A - J ...................................................................23 - 60 Index of Concurrent Sessions .............................................................61 - 71 Chapter and Sponsor Anniversaries................................................... 72 - 77 Past Delta Award Winners and Honorary Members ................................78 Board of Directors
    [Show full text]
  • Mexican Dishes Are a Specialty Of
    Southwest_ND2006_doc 9/28/06 11:33 AM Page 56 Mexican dishes are a specialty of many restaurants in the American Southwest, like the beef tacos pictured here; a cowboy grills T-bone steaks Southwest style (opposite). Bureau Taco photo courtesy of the courtesy of photo Taco photo other Visitors Bureau; and Convention Austin Visitors and Convention Scottsdale the courtesy of 56 NOVEMBER/DECEMBER 2006 Southwest_ND2006_doc 9/28/06 11:33 AM Page 57 Tastes of the Southwest From Frito pie and green corn tamales to chili cookoffs and prickly pear margaritas by Libby Boren McMillan n kitchens across west Texas, New I Mexico, and Arizona, menus revolve around ancient traditions and Wild West ingenuity, as well as area crops, Mother Nature, and the queen of all Southwestern ingredients, the chile. America’s great Southwest was born of many cultures, and a meal there reflects the diverse influences (and languages) of Native Americans, Mexicans, Spanish explorers, and herds of cow- boys, all of whom played vital roles in defining and redefining what is perhaps the most unique part of the United States. While Texas takes its culinary cues from the cowboy, neighboring Mexico, and some honest- to-goodness “Chili Queens,” Arizona menus are often inspired by both desert and mountains, an abundance of locally grown produce, and nearby California. New Mexican food is a genre all its own, neither Tex-Mex nor Mexican, but a slowly achieves high pop culture status as the aptly named Frito pie. evolved fusion of Native American recipes, The tales of how chili was created are as varied as its ingredients from regional ingredients, and south-of-the-border tra- cook to cook.
    [Show full text]
  • The 10 Essential Ingredients of a True New Mexican Kitchen— Regardless of Your Zip Code
    Tasting NM / classics Back to Basics The 10 essential ingredients of a true New Mexican kitchen— regardless of your zip code. by PETER BG SHOEMAKER I’M NOT A NATIVE New Mexican, but I eat like one. And I’m getting to the point where I’d like to cook like one as well. So it seemed a good idea to explore and share what real New Mexican cooks think are the most important ele- ments in a New Mexican kitchen. My first stop was a series of cookbooks produced in the 1960s by the women of the Española Hospital Auxiliary. The recipes in the hand-illustrated, photocopied, and hand-stapled booklets were divided among Indian, Hispanic, and Anglo dishes, and very useful for cluing me in on particular ingredients. I then spent some time with Janet Malcolm, chef and manager of the famed restaurant Rancho de Chimayó—which just received a James Beard America’s Classics Award—to find out what a lifelong New Mexican cook cooking for discerning New Mexicans con- Clockwise from above: Piñon siders important. Finally, I spoke with Kathleen Wall, a cel- nuts, tortilla press, dried posole, blue cornmeal on ebrated Jemez ceramic artist who is a veteran chef behind husks, yellow squash, zucchini. years of public and private feasts at her pueblo. Together they offered an authoritative set of basics for eating and cooking New Mexican standards. photo by INGA HENDRICKSON 66 NEW MEXICO // MAY 2016 WWW.WRIGHTSGALLERY.COM 1. CHILE Chile adds the spice to New Mexico’s life- blood. This is only barely a metaphor.
    [Show full text]
  • New Mexico Tourism Department Tourism
    NEW MEXICO TOURISM DEPARTMENT 491 Old Santa Fe Trail Mark Trujillo Santa Fe, New Mexico 87503 Indian Tourism Director Tel: 505-827-4104 Email: [email protected] Fax: 505-827-7402 www.newmexico.org NEW MEXICO Scenic beauty is the number one reason visitors come to New Mexico, the Land of Enchantment. The geological makeup includes high mountain ranges, desert terrain, great plains, marvelous canyons and of course, the Rio Grande River which runs right through the center of our beautiful state north to south. We are also famous for our New Mexican cuisine with a spotlight on the chile! The almighty chile is honored throughout the state at festivals TRANSPORTATION and cook-offs. The “official state question” Albuquerque International Sunport serves major is: “Red or Green?” airlines. Las Cruces utilizes El Paso as its main airport. TOURIS M ATTRACTIONS 16 National Parks and Monuments Albuquerque is on the Amtrak and Greyhound Bus 32 State Parks Lines. 7 National Forests and Grasslands Interstate 40 runs east-west. Carlsbad Caverns Interstate 25 runs north-south. Cities/Towns: Santa Fe, Albuquerque, Interstate 10 runs west out of Las Cruces. Ruidoso, Los Alamos, Las Cruces, Taos, Farmington, Carlsbad Pre-Columbian Ruins of Chaco Canyon, CLIMATE Bandelier, Salinas Pueblo Missions, El New Mexico has four distinct seasons and averages Morro and the Gila Cliff Dwellings 256 days of sunshine each year. The southern half Puye Cliffs in Santa Clara Pueblo of the state is typically warmer than the northern half. Rocky Mountains The climate does vary considerably from one region to Route 66 another.
    [Show full text]
  • New Mexico Daily Lobo, Volume 087, No 76, 1/10/1983." 87, 76 (1983)
    University of New Mexico UNM Digital Repository 1983 The aiD ly Lobo 1981 - 1985 1-10-1983 New Mexico Daily Lobo, Volume 087, No 76, 1/ 10/1983 University of New Mexico Follow this and additional works at: https://digitalrepository.unm.edu/daily_lobo_1983 Recommended Citation University of New Mexico. "New Mexico Daily Lobo, Volume 087, No 76, 1/10/1983." 87, 76 (1983). https://digitalrepository.unm.edu/daily_lobo_1983/1 This Newspaper is brought to you for free and open access by the The aiD ly Lobo 1981 - 1985 at UNM Digital Repository. It has been accepted for inclusion in 1983 by an authorized administrator of UNM Digital Repository. For more information, please contact [email protected]. (~t?Vrrov '~ ·s :~j 3 78.1 ~'f IJN [S ({ W NEW MEXICo-------------- l (1 'i1_3 0 ~-~~~ ___D_ .. ..• _al_.·ly Lobo Vol. 87 No. 76 Monday, January 10, 1983 .........., .... ·$~ill ft.agin9 ..•••.. ·· Over ·President : '·. • .• ~~.ro,gress Ma:de ·O:a.··.:u:nivereity,, ,' ,, ' 'l '' ' l . :Construction ,.•• , ii ' • • - . I . ~ .. ·.. · [\ \) 0•, LOlli&. LO:U:ie tsMorflfh8n ,J,urst a M-scot · ··psge22 A HITCHHIKER'S GUIDE• • •to the University. Welcome b•clc. Do you know where your towelis? Surfboard counesy ol S•iling Center Inc. If ' .. .. ' " • ~ 11 • ,, ' ' • . .. Page 3, New Mexico Daily Lobo, January 10, 198;3 Page 2, New Mexico Daily Lobo, January 10, 1983 r-------~----------------, Wire Report by United Press lntE:3rnational .~g~ 0550 . 2400 Central SE I r----------------,I I I . Across from I WELCOME BACK STUDENTS! I •. 7 :~0 a.m. • 12:00 p.m. ' JahOSQn
    [Show full text]
  • ALBUQUERQUE VISITOR's GUIDE Prepared for FJC National
    ALBUQUERQUE VISITOR’S GUIDE Prepared for FJC National Workshop for Bankruptcy Judges (April 18-20, 2016)1 A. A Very Short Introduction to Albuquerque Albuquerque is New Mexico’s metropolis, with an area population of about 900,000. The next biggest city, Las Cruces, has about 200,000, while Santa Fe tallies a paltry 150,000. True, Santa Fe is much older, has tons of history, and is much more of a tourist destination, but Albuquerque is a real city. Unlike Santa Fe, in Albuquerque it is hard to find New-Agers, affected would-be artists, Native American flute music, movie stars, howling coyotes, or rich Texans. The Rio Grande runs the length of the state and bisects Albuquerque. The city sits in the Rio Grande Valley and spreads up both sides. The Hyatt hotel, which is downtown, is 5,000 ft. above sea level, two miles east of the river. To the east the city rises toward the Sandia Mountains, which run generally north and south along the city’s eastern edge. Elevation at the base of the mountain is about 6,500 ft.; the peak is 10,500 ft. West of the river the “west mesa” slopes up from the valley bottom, culminating in the five volcanos that form the western skyline. Albuquerque can be divided roughly into Downtown, Old Town, Uptown, the North and South Valleys, the Northeast and Southeast Heights (shown as the “Eastside” on the attached map), and the West Side. Surrounding towns include Rio Rancho, Bernalillo, Los Lunas, Corrales, and Placitas. Route 66 ran through Albuquerque before I-40 was built.
    [Show full text]
  • 2009Arboretumcatering.Pdf
    The Minnesota Landscape Arboretum is pleased to present our Special Event Catering Guide. We offer an outstanding array of food and beverage selections designed to meet the needs of the Arboretum community. We provide complete service for events ranging from simple coffee breaks to elegantly served receptions and dinners. This guide is meant to give you an idea of available services, but our full range of services is not limited to the selections here. Please consult our catering team with any special needs that you may have. We invite you to use our catering service for your next lunch, dinner, banquet, meeting, party or social gathering. We welcome the opportunity to serve you! Telephone: (612) 626-3951 8:00 a.m. to 5:00 p.m. Monday through Friday U.S. Mail: Minnesota Landscape Arboretum 3675 Arboretum Drive Chaska, MN 55318 E-Mail: [email protected] Website: www.arboretum.umn.edu 1 breakfast 2 breakfast buffets Buffets are served with iced tea and coffee — Available for groups of 20 or more TRADITIONAL CONTINENTAL $7.99 Assorted Breakfast Breads, Classic and Raised Donuts, Assorted Scones and Bagels Served with cream cheese, butter and preserves Fresh Seasonal Fruit Tray — Sliced melons, pineapple and berries LIVE WELL BUFFET $9.99 Whole Grain Bagel — Served with creamy peanut butter Whole Grain Bran Muffin Yogurt Parfait — Low fat yogurt, fresh berries and granola Seasonal Fresh Fruit Salad TRADITIONAL CONTINENTAL AND THE HOT BREAKFAST $12.99 Choose two entrées and one accompaniment: ENTRÉES Raspberry and Cream Cheese Stuffed
    [Show full text]
  • 22-29 Ndzym02/Chile Beer
    hile! In beer? Nothing strikes more fear into the hearts of which case you receive both. New Mexican cuisine constitutes beer judges than the words chile beer. “That one will defi- an homage to the chile plant, with dishes such as carne adova- C nitely have to be judged last in the flight—wouldn’t want da (hunks of pork stewed in red chile sauce), chile re-llenos to ruin our palates, would we?” (whole green chiles stuffed with cheese, battered and deep What would possess a brewer to deliberately put hot chile fried) and huevos rancheros (a fried egg or two served on a peppers into a perfectly good beer, and why would anyone blue corn tortilla, smothered in red or green chile), to say drink it? Let’s peel this chile and see. nothing of the more pedestrian enchiladas, tamales, burritos and tacos. WWhhyy BBrreeww wwiitthh CChhiilleess?? “Chile,” by the way, is the preferred spelling in New Mexi- In New Mexico, where the official state question is “red or co. “Chili” is that eastern/Texan concoction of tomatoes, beans green?” it’s just natural to want to put chile in beer. Red or and meat, and “chilli” is the spice powder mixture that con- green refers to your choice of chile to be slathered on top of tains ground chile and other things like cumin. Sure, chili is your meal. Appropriate answers also include “Christmas,” in good in its own right, but that’s not what we’re talking about. Drinking Chile Beer When is the best time to drink a chile beer? A tall, cold, spicy one goes naturally with New Mexican food, blending with and accenting the southwestern flavors.
    [Show full text]
  • Dining Options
    Santa Fe Dining Options The Bull Ring – 150 Washington – (505) 983-3328 Voted “Best Steak” and “Best Place to be seen in”, this Santa Fe institution is a must for steak lovers! (Reservations required) Café Pasquals – 121 Don Gaspar – (505) 983-9340 Colorful, casual atmosphere serving cuisine inspired by New Mexican and Old Mexican traditions for over 31 years. Serving breakfast, lunch, and dinner. (Reservations accepted for dinner only – strongly recommended) El Farol – 808 Canyon Rd – (505) 983-9912 A Canyon Road favorite featuring innovative Spanish cuisine specializing in tapas. Live entertainment nightly. (Reservations accepted) Coyote Café – 132 West Water – (505) 983-1615 Exciting menu in a sophisticated setting. Seasonal rooftop cantina is both reasonably priced and lots of fun! (Reservations suggested) Anasazi – 113 Washington – (505) 988-3236 Fine dining at the Rosewood Inn. American cuisine infused with regional ingredients. Serving breakfast, lunch, and dinner. Enjoy nice weather by dining on the patio. (Reservations accepted) Blue Corn Cafe – 133 West Water – (505) 984-1800 Variety of food featuring New Mexican cuisine, pub fare, specialty burgers. Seasonal patio. Amavi – 221 Shelby – (505) 988-2355 Santa Fe’s most romantic décor, alfresco dining, and comfortable lounge. Southern European inspired fare utilizing seasonal, local ingredients. 315 Restaurant & Wine Bar – 315 Old Santa Fe Trail – (505) 986-9190 French bistro cuisine featuring new dishes each day. One of the city’s hotspots under Chef Louis Moscow. La Casa Sena & La Cantina – 125 East Palace – (505) 988-9232 La Casa Sena has an extensive wine list in a historic setting with a lovely garden patio.
    [Show full text]
  • The Art of Blending Tradition, Culture, and Cuisine
    The Art of Blending Tradition, Culture, and Cuisine ~ New Mexico, green chile peppers form the culinary foundation for creating a tapestry of flavors found in our traditional recipes. Cervantes selects the finest New Mexico grEEn Chile, HArvested at thE pEak of flAvor And captures thE essence of classic New Mexico cuisine with this flavorful and HEalthy salsa. Three generations of our family continue to preserve and perfect authentic New Mexico chile recipes. Our New Mexico Green Chile Salsa is the result of this commitment to preserve time-honored recipes - many of which are more than 100 years old. BlenDED for today's HEAlthIEr lifestyles, CervAntes salsas and sauces retain the richness of traditional flavors, but with less salt, fewer calories, and no fat or cholesterol. We invite you to enjoy one of New Mexico's most celebrated Foods with tHIs All-naturAl salsA from thE mAgical LAnD of Enchantment ~ a place with a passion for its world-famous cuisine, eclectic lifestyle, and artistic culture. Gi/4}i:JE£/J-G-. ~4/SCS .••Made with Natural Ingredients ~ The Art of Blending Tradition. Culture. and Cuisine Sun-Ripened New Mexico Chile Pods, Salt, Lemon Juice, Garlic, Unbleached Wheat Flour, Spices. wn New Mexican cuisine, centuries of influence Wheat from Native American, Spanish, Mexican and ContAIns Northern European traditions create a tapestry of Nutrition Facts Amount /SErving %DY* flavors. The culinary foundation - the native chile ServoSize 1/4c (67g) Total Fat Og 0"10 pepper - rich in color, texture, flavor, and aroma Servings (8) Trans Fat 09 00/0 serves as our Spice of Life.
    [Show full text]