Los Tacos Kosher

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Chicken Tostada: $8.99 Black bean puree, pulled chicken in adobo with Los Tacos chipotle, lettuce, slice of avocado with “mozzarella” Lunch specials: 12:00-4:00 Kosher Huevos Breakfast Burrito $9.99 Authentic Mexican Food Eggs, black beans, potato, poblano peppers with “mozzarella” topped with lettuce, Pico de Gallo and chipotle mayo. Add Chicken, Chili or Beef Bacon $3.99 Huevos Platter $9.99 3 eggs with rice and beans and salsa roja. Includes three tortillas. Add Beef Bacon $3.00 Sides: Corn Tortilla (2) $1.50 Jalapeno Poppers $2.99 (per piece) “Cheddar”, beef bacon with crumbs Rice and beans $7.99 Guacamole $4.99 Under the strict supervision of Rabbi Yisroel P. Gornish Pico De Gallo $2.00 Glatt Kosher. Kemach Yoshon. Beverages:Water/soda $1.75 Snapple$2.50 Sunday – Thursday 12:30 pm – 10:00 pm Salsas: Macha. Salsa Verde (cooked). Salsa Verde (fresh). Habanero. Serrano. Salsa Roja. 2462 Nostrand Ave Salsa Picante. Chipotle mayo. Barbacoa. Garlic mayo. Mexican ranch. House dressing. 347-374-3998 Let us cater your next simcha. Please call Shmuel 646-416-2076 Appetizers: Mexican Street Food Beef Quesadilla $6.99 Nachos $9.99 Homemade corn fried Tortilla with beef, topped Nachos, side of guacamole and salsa. with lettuce, onion, tomato with tomatillo sauce Los Tacos Nachos $14.99 and “queso” fresco. Chili topped with “cheese” and Pico de Gallo Poblano Corn Quesadilla $6.99 Empanadas $7.99 (three pieces) Homemade corn fried Tortilla with poblano corn and “cheddar”, topped with lettuce, onion, tomato Choice of: Poblano corn or Beef. with tomatillo sauce and “queso” fresco. Comes with guacaomole choice of sauce. Ceviche $11.99 (regular or spicy) Sopa de tortilla $8.99 Marinated raw salmon with a slice of avocado with Sopa de res (beef soup) $8.99 homemade tortilla chips. Burrito Flour Tortilla Tacos: (Two Corn Tortilla) Chicken $14.99 Salmon Taco $11.99 Pulled chicken in adobo with chipotle and rice Cooked salmon in chili oil, salsa macha & coleslaw. and beans. Topped with lettuce, purple onion, red pepper topped with chipotle aioli. Pulled Beef Taco $13.99 Beef $14.99 12 hour braised meat barbacoa, topped with in salsa roja guacamole and radish. House made chili and rice and beans. Topped with lettuce, purple onion, red pepper topped with Chicken Taco $11.99 pulled chicken in chipotle aioli. adobo with chipotle, lettuce and slice of avocado with “mozzarella”. Brisket $17.99 Brisket and rice and beans and salsa roja. Topped Chili Taco (Two Hard tacos) with Pico de with lettuce, purple onion, red pepper topped Gallo $11.99 with chipotle aioli. Taco de Pastrami $13.99 Mexi bowl: (three tortilla) House made pastrami with coleslaw and mustard salsa. Rice and Beans with guacamole. With chili or chicken in adobo with chipotle $13.99 with brisket $15.99 .

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Mexico City – Tlaxcala – Puebla Itinerary
Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries.
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STREET MEXICAN FOOD Organic Fresh Handcrafted ANTOJITOS - - PLATOS FUERTES STEAMED CORN TAMALE 300 HEARTY TORTILLA SOUP 450 stuffed with vegetables or chicken /350 topped with crunchy tortilla strips, avocado VEGETABLE POZOLE 1,000 cubes, chile arbol and crema. topped with cabbage slaw, avocado GUAC & CHIPS 450 QUESO FUNDIDO 900 and crema. Served with totopos. with mushrooms and/or jalapenos BEEF ASADA 1,500 with a side of Mexican potatoes and We make our masa (corn dough) grilled plantains, onions and fresh out of carefully selected jalapenos.Served with 3 tortillas. TORTILLERIA white corn that is nixtmalized and ground to perfection in-house. CHOOSE YOUR STYLE ALL SOFT CORN TACO 250/300 ENCHILADAS 850/1,000 BREAKFAST DAY per taco (3) tortillas rolled with one filling and drenched in green tomatillo salsa, or red tomato salsa, or both salsas. Add CHEESY QUESADILLA 300/350 KES 100 to cover with cheese and make it a suiza! HUEVOS RANCHEROS 800 per quesadilla /DIVORCIADOS Served with mexican potatoes CHOOSE YOUR FILLING BAKED VEG CAZUELA 800 Served with three tortillas and VEGETARIAN OPTIONS NON VEGETARIAN OPTIONS mexican potatoes CHILES & CORN IN CREMA SHREDDED CHICKEN EN ADOBO BAKED MEX EGGS 800 Served with three tortillas and with queso fresco. with onions and cilantro. mexican potatoes WILD MUSHROOMS & GREENS CHICKEN IN MOLE POBLANO SAUCE 800 with queso fresco. with sesame seeds BREAKFAST TACOS Trio of tacos stuffed with scrambled eggs VEGGIE TICUL FRIED FISH A LA BAJA topped with spinach, mushrooms or jalapenos. with cabbage slaw and avocado. with cabbage slaw, avocado and chipotle mayonnaise. FRIED CAULIFLOWER A LA BAJA BEEF BIRRIA Add KES 50 with cabbage slaw, avocado and chipotle mayonaisse.
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Mexican Street Food Interested in Taking One of Our Cooking Classes? Visit for Details on All Our Upcoming Classes and Workshops
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Barbacoa Beef
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Para Empezar-Appetizers (Gf)Caldos-Soups
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HECHO EN CRAFTED SALSA TRIO W/CHIPS 3 Take a Tour of Méxicos Diverse Flavors, with Three Styles of House Crafted Salsas
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Mexican Food Culture: White Appropriation in Post-World War II Southern California
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