DOCSLIB.ORG

Tacos Guacamole Mariscos Salads Bowls Snacks & Shares Agua Fresca

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Tacos Guacamole Mariscos Salads Bowls Snacks & Shares Agua Fresca TACOL – AN D ” I O A C A T T S E B Snacks & shares Guacamole Tacos “ POTATO TAQUITOS CLASSIC Mix, match & enjoy three for $19. Fresh, organic, non-GMO maíz azul guajillo chipotle corn tortilla, queso fresco, guacamole, salsa avocado, cilantro, onion, fresh squeezed lime & orange, chile tortillas. Sub lettuce for tortillas. fresca, sesame black garlic chile oil (V) $13 habanero (GF, V+) $11 TACO OF THE MONTH CHICKEN TAQUITOS PUESTO PERFECT CHICKEN AL PASTOR flour tortilla, queso fresco, guacamole, crema, tomatillo-árbol classic + Parmigiano-Reggiano (GF) $13 crispy melted cheese, braised chicken, hibiscus & chipotle tinga, salsa $15 avocado, piña habanero pico NOGADA SHRIMP PESCADILLAS classic + pomegranate, mango, chile de árbol, candied walnuts CHICKEN RAJAS crispy shrimp tacos: blue corn tortilla, queso cotija, avocado, (GF, V+) $13 crispy melted cheese, braised chicken, creamy poblano rajas, guajillo salsa $15 cilantro MEXICAN STREET BOWL Mariscos TAMARINDO SHRIMP crispy shrimp, tamarindo-chile sauce, classic guacamole, seasonal tropical fruit, cucumber, jicama, * mango enchilado, chamoy, Tajín, lime (GF, V+) $10 CEVICHE ACAPULCO cilantro +$2 lime-cooked Mexican white shrimp, cucumber, tomato, serrano, red onion, avocado, cilantro oil (GF) $18 SHRIMP ADOBADA SPICY CARROTS shrimp a la plancha, guajillo chile peanut adobo sauce, fresh kumquat pickled carrots, cauliflower, onions, jalapeños & herbs en CEVICHE VERDE* & charred habanero purée, crispy leeks, avocado (GF, P) +$2 escabeche (GF, V+) $5 barramundi, stone fruit, cucumbers, red onion, citrus, nopal broth, basil (GF) $18 FILET MIGNON* CHICHARRONES crispy melted cheese, marinated filet mignon, avocado, spicy * crackling pork magic, chile, lime $6 HAMACHI TOSTADA pistachio serrano salsa +$2 guajillo sauce, dashi avocado, micro greens $18 RIBEYE CALDO TLALPEÑO chicken & vegetable soup, chipotle, queso fresco, tortilla crisps, beer marinated ribeye, panela cheese, avocado, chile de árbol, chicharrón, cilantro +$2 avocado $6 Salads CARNITAS ESQUITE CHINO FARM MERCADO crispy melted cheese, traditionally braised pork, avocado tomatillo grilled corn, chile, lime, queso cotija, crema (GF, V) $9 Chino Farm organic greens and radish, queso ranchero, crispy salsa, avocado (GF) organic quinoa (add grilled chicken +$6) $13 HERB LIME RICE MAINE LOBSTER steamed with epazote & cilantro (GF, V) $4 CAESAR* garlic butter grilled lobster, black beans, crispy onions, avocado, little gem, Parmigiano-Reggiano, sourdough croutons, micro crema de cilantro, jalapeño pico +$4 TRADITIONAL BLACK BEANS chives (add guajillo shrimp + $9) $13 classically prepared with epazote, sofrito & queso fresco BAJA FISH (GF, V) $4 beer battered wild cod, shredded cabbage, avocado, crema, salsa quemada +$1 Bowls MUSHROOM Agua fresca Add fried egg +$2 / Add four tortillas +$2 crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire (GF, V) made in-house daily $5 CARNITAS MANGO-LIMÓN traditionally braised pork, herb lime rice, black beans, esquite, VERDURAS cabbage slaw, avocado, salsa fresca, avocado tomatillo salsa, crispy melted cheese, rajas, tatume squash, papas, corn & tomato, PIÑA-MELÓN salt cured nopales (GF) $18 nopales, avocado, jalapeño, zucchini blossom (GF, V) JAMAICA VERDURAS rajas, tatume squash, papas, corn & tomato, herb lime rice, SALSAS CASERAS creamy jalapeño, sesame black garlic chile oil, habanero onions black beans, avocado, garlic braised seasonal mushrooms, (V+) $2 crispy quinoa, jalapeño, avocado tomatillo salsa (GF, V) $16 SOCIALIZE WITH US @EATPUESTO / EATPUESTO.COM / LA JOLLA GF = Gluten-free designated menu items do not contain gluten, but are cooked in a kitchen that contains gluten / P = Peanuts are present / V = Vegetarian / V+ = Vegan / A 4% surcharge is added to all checks to benefit our non-tipped kitchen team. Thank you for supporting our staff. An 18% gratuity will be added to parties of ten or more. *Consuming raw or under-cooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Water & straws served upon request. Tequila Margaritas Winter Micheladas Make it a margarita +$3 PUESTO PERFECT cocktails TIJUANA LIME Make it a cadillac +$5 blue agave reposado, fresh squeezed lime juice, lime, salt, Corona $8 organic agave nectar $13 MEZCALITO Blanco El Silencio mezcal, tamarind, CUBANA charred orange $13 DON JULIO $12 FRUIT CART salsa inglesa, lime, salt, Victoria $8 PARTIDA $13 Don Julio Blanco, mango, pineapple, MOJITO PUESTO RED watermelon, cucumber, chamoy, Tajín $16 house infused mint rum, lime, chile, tomato, lime, Victoria $8 TAPATIO 110 $13 mint $13 FORTALEZA $14 WHAT WE’RE HAVING EL RAY DEL PATIO SETENTA Y CINCO cucumber, tomatillo, charred chiles, lime, CASAMIGOS $14 Fortaleza Silver, fresh squeezed lime juice, El Silencio mezcal, maraschino organic agave nectar $17 Corona $8 CÓDIGO ROSA $16 liqueur, smoked thyme, honey, CADILLAC sparkling wine $13 Reposado Casa Noble Crystal organic tequila, Pierre Ferrand Cervezas dry curaçao, fresh squeezed lime juice, organic CHINACO $13 San Diego craft agave nectar $18 SIETE LEGUAS $13 Wine ALESMITH TONY GWYNN .394 SPICY By the glass CASA NOBLE $14 blue agave reposado, fresh squeezed lime PALE ALE $8 CLASE AZUL $17 juice, organic agave nectar, Ancho Reyes Verde, L.A. CETTO SPARKLING SOCIETE THE PUPIL IPA $8 jalapeño $14 Valle de Guadalupe, Mexico $12 CÓDIGO $17 MODERN TIMES BLAZING MERCADO MEZCAL On tap WORLD HOPPY AMBER $8 Añejo / Extra añejo El Silencio mezcal, fruit changes seasonally $13 CORONA DEL VALLE JUNESHINE ROSÉ SAN MATIAS $13 SAUVIGNON BLANC HARD KOMBUCHA $8 Valle de Guadalupe, Mexico $13 FORTALEZA $17 ¡SHARE A DRINK WITH AMIGOS! Share bottles of Puesto Perfect Margaritas Baja craft CASAMIGOS $18 FIELD RECORDINGS $46 AGUA MALA X PUESTO $8 FICTION CHARDONNAY Ask your bartender DON JULIO 1942 $33 Paso Robles, California $12 AGUA MALA SIRENA PILSNER $8 PATRÓN FIELD RECORDINGS BURDEOS $65 Specialty cocktails FICTION ROSÉ INSURGENTE TINIEBLA WIT $8 SANGRIA Paso Robles, California $12 AGUA MALA ASTILLERO IPA $8 red or white: seasonal fruits, wine & spirits $13 ROOTS WINE CO. KLEE BORDER PSYCHO Mezcal MEXICAN FIRING SQUAD PINOT NOIR IMPERIAL STOUT $8 blue agave reposado tequila, lime, VIDA Willamette Valley, Oregon $12 housemade grenadine, angostura bitters $13 Mexican classics Espadín Joven $11 VALLE RED BLEND EL SILENCIO PALOMA Valle de Guadalupe, Mexico $12 PACIFICO $6 Espadín Joven $12 blue agave reposado tequila, housemade pink grapefruit soda $13 ALFARO GIMELLI MODELO ESPECIAL $6 YUU BAAL $6 DESPERADO ZINFANDEL NEGRA MODELO Espadín Añejo $16 Cienega Valley, California $12 Vida mezcal, Carpano Antica, Lillet Blanc, MARCA NEGRA Pierre Ferrand dry curaçao, walnut bitters $13 Bottled beer Wild Tepeztate Joven $26 LA ROSITA PUESTO X CALIFIA CERVECERÍA DE COLIMA CLASE AZUL housemade strawberry-cilantro infused FARMS OATMILK FROZEN CAYACO LAGER $6 Joven $36 vodka, lemon, cane sugar $13 HORCHATA FOR A CAUSE CORONA LIGHT $5 PIERDE ALMAS PIÑA COLADA $5 CORONA $5 Conejo de Espadín Joven $56 rum, fresh pineapple, coconut milk $13 Proceeds donated to local causes. #puestocares VICTORIA $5 HORCHATA LOCA Malahat San Diego white rum, frozen horchata, cinnamon $14.
Load more

Recommended publications
  • PLAYA Beach Menu
    Snacks BEACH MENUSandwiches Snacks BEACH MENUSandwiches DOUBLE STACK CHEESEBURGER DOUBLE STACK CHEESEBURGER GUACAMOLE . 14 angus beef patties, GUACAMOLE . 14 angus beef patties, mashed avocado, serrano chili, onion, lime, cilantro butter lettuce, mashed avocado, serrano chili, onion, lime, cilantro butter lettuce, cooper sharp american cheese, cooper sharp american cheese, TROPICAL GUACAMOLE . 13 pickles, TROPICAL GUACAMOLE . 13 pickles, Snacksmashed avocado, mango, chipotle, toasted almonds house 1000 island. .18 Snacksmashed avocado, mango, chipotle, toasted almonds house 1000 island. .18 add crab meat 6 | ahi tuna 8 | shrimp 4 to either guacamole GRILLED CHICKEN add crab meat 6 | ahi tuna 8 | shrimp 4 to either guacamole GRILLED CHICKEN chihuahua cheese, bacon, chihuahua cheese, bacon, DRUNKEN PULLED CHICKENlettuce, & pickled CHIPS fresno chilies, 16 lettuce, pickled fresno chilies, . DRUNKEN PULLED CHICKEN & CHIPS 16 SALSA ROJA 9 tomato, chipotle mayo. 17 SALSA ROJA . .9 tomato, chipotle mayo. 17 crema,roasted tomato, cotija charred cheese, onion, guajillo, cilantro, micro mescal cilantro crema,roasted tomato, cotija charred cheese, onion, guajillo, cilantro, micro mescal cilantro . PRESSED CUBAN SANDWICH PRESSED CUBAN SANDWICH TUNA CEVICHE 14 roasted pork shoulder, TUNA CEVICHE . .14 roasted pork shoulder, local tuna, watermelon, cucumber, pickled habanero smoked ham, mustard, pickles, local tuna, watermelon, cucumber, pickled habanero smoked ham, mustard, pickles, ���������������������������������������������������������swiss
    [Show full text]
  • Phillipine Food Culture by Ingvild
    Phillipine Food Culture By Ingvild (Excerpted from The Food of the Philippines: Authentic Recipes from the Pearl of the Orient. Text and recipes by Reynaldo G. Alejandro. Introductory articles by Doreen G. Fernandez, Corazon S. Alvina, and Millie Reyes.) The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon s central plains; Palawans coral reefs; seas touching the worlds longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks. The population 120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlandersworked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food. The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings. All, of course, came to be indigenizedFilipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl. When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).
    [Show full text]
  • Fresh Salsa, Guacamole & Escabeche Served with Fresh Fried Tortilla Chips Twice Fried Plantains Served with Harissa Aioli
    MENU ANTOJITOS SALSA PLATTER 6 Fresh Salsa, Guacamole & Escabeche served with Fresh Fried Tortilla Chips TOSTONES 6 Twice Fried Plantains served with Harissa Aioli FRUTA MIXTA 8 Seasonal Fruit with Lime & Havana Spice (v) BABY BELLA SPICY MUSHROOM TACOS 8 Roasted Baby Bella Mushrooms on Corn Tortillas, Pico de Gallo, Cilantro and Queso Fresco (v) HAVANA PAPPAS BRAVAS 8 Harissa Aioli, Pico De Gallo, Queso Fresco (v) HUITLACOCHE BLACKBEAN QUESADILLA 8 Guacamole salad & Queso Fresco (v) add Chicken or Pork 3 PICADILLO EMPANADAS 9 Avocado Crema, Pico De Gallo, Queso Fresco, Cilantro & Lemon Aioli CHORIZO CON QUESO 10 Grilled Flour Tortillas & Escabeche SEAFOOD CAMPECHENA 16 Spicy Seafood Cocktail served with Twice Baked Saltines ENSALADAS Y SOPAS OCHO CHOPPED SALAD 8 Spanish Green Olives, Queso Fresco, Cherry Tomato, Cucumber & Cilantro Vinaigrette AVOCADO SALAD 9 Crunchy Romaine, Fresh Cucumber, Pumpkin Seeds, Shaved Red Onion & Citrus Vinaigrette SPICY CEASAR 9 Chopped Romaine Hearts, Jalapeno Caesar Dressing, Bolillo Croutons CALDO DE PUERCO 8 Pork, Cabbage, Chickpeas, Herbs SOUP & SALAD 8 Your choice of Chopped, Caesar, or Avocado salad with a cup of soup Make it a bowl of soup 2 add Grilled Shrimp to any salad 5 TORTAS Served with Spiced House Made Potato Chips Substitute French Fries 2 HAVANA HIPPIE 12 Fried Green Tomato, Avocado, Black Bean Hummus, Shredded Lettuce, Pickled Red Onion, Lemon Aioli & Queso Fresco(v) HAMBURGUESA 12 Lettuce, Tomato, Pickle & Lemon Aioli add Cheese, Bacon, & Egg 3 or Chorizo Queso 2 CUBANO 14 Achiote Roasted
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Tapas, Pintxos, & Montaditos
    Tapas, Pintxos, & Montaditos …. are a family of traditional Spanish appetizers served on small plates, skewers, or open-faced bread. They are always compact dishes brimming with explosive Spanish flavors. Simple or sophisticated, served hot or cold, tapas are typically shared between many or few, in a warm atmosphere of intimate company and conversation. Tapas are never just a meal….they are an eagerly awaited event! CARNES MARISCOS (meats) (seafood) Pollo Moruno 9 Montadito de Boquerones a la Vasca 9 Moorish-style stewed chicken breast White Spanish Anchovies, cilantro oil, with chick peas and a lime-cumin yogurt. olives, piquillo pepper. Chorizo al Vino 10 Almejas Marinera 11 Spicy semi-cured mini chorizos Little neck clams, sweet paprika, braised in infused tempranillo wine. garlic, onions, vino blanco. Albondigas estilo Marroqui 10 Tigres a la Vasca 12 Moroccan-style spiced lamb meatballs infused P.E.I. mussels, tomato, onions, with an oregano-basil pesto sauce. vino blanco, guindilla pepper. Croquetas Variadas 12 Gambas al Ajillo 12 Four Chef’s selection of mixed croquettes, smoked pimento aioli. Sautéed shrimp in extra virgin olive oil, garlic, guindilla pepper. Fabada Asturiana 13 Stew of white Asturian alubia beans Fideua Vieras Marinadas 14 with fried pork belly and a medley of chorizos. Traditional Spanish noodles mixed with sautéed scallop pieces served with honey-mustard aioli and guindilla aioli. Carrillada De Cerdo Guisada al Vino Tinto 14 Pork cheek casserole, roasted carrot-tempranillo purée. Bacalao Confitado 16 Codfish confit au-gratin, house-made tomato casero sauce. Piernas De Pollo a la Iberica 14 Two fried chicken drumsticks wrapped Arroz Negro 17 in Iberian pork pancetta, wild mushrooms.
    [Show full text]
  • Sides Soups & Salads Sandwiches Entrees Burritos
    FOR THE TABLE THE $5 MARGARITA (c'mon, we won't tell) silver tequila, orange liqueur, lime, agave CHILE CON QUESO 8 CENTRO QUESADILLA 8 goat & oaxacan cheese, ancho chiles, smoked cheddar, oaxacan & asadero pumpkin seed pepian cheese, charred tomato & onion, BURRITOS SANDWICHES blistered jalapeño, cotija cheese made with rice, refritos, and rajas served with yuca fries HOUSE GUACAMOLE 10 * * pico de gallo, lime, jalapeño SHRIMP TOSTADA 9 GRILLED SKIRT STEAK 15 CHORIZO MOLLETE 12 guacamole, cilantro salsa verde, caramelized onions, salsa ranchera traditional mexican open-faced sandwich, SALSA SAMPLER 7 tomatillo, fresno chile, refritos, chorizo, tres quesos, avocado salsa, tomatillo cruda, salsa borracha, pickled red onion, lime crema JACKFRUIT 'CHORIZO' 14 cactus salad belezian apricot-habañero vegan jackfruit, tofu, pickled onions, ANAHEIM CHILE RELLENO 8 guacamole, salsa ranchera PORK CARNITAS 13 BRAISED LAMB TAQUITOS 8 charros beans, cabbage, pico de gallo, slow roasted pork, chile aioli, escabeche, black bean refritos, cotija, cabbage, tres quesos, cotija GRILLED CHICKEN 14 cabbage, pico de gallo pico de gallo, malt aioli ajillo marinated chicken, FRIED PLANTAINS 6 escabeche, salsa cruda GRILLED SKIRT STEAK* 14 mole colorado, cilantro crema, guacamole, rajas, caramelized onions ancho glaze ADD TO ANY BURRITO fried egg* 1 | sliced avocado 3 CRISPY COD 15 baja style, salsa aurora, cabbage, SOUPS & SALADS TACOS pico de gallo POZOLE VERDE 7/10 TACO PLATE 12 traditional hominy stew, braised pork, green chile, radish, jalapeño, cilantro
    [Show full text]
  • Carryout Menu
    B O C A D I T O S GUACAMOLE · 9 FLAUTAS · 11.5 Avocado, tomato, onion, jalapeño, lime Grilled chicken, onion, green chili, chihuahua cheese, creamy chipotle, fried flour tortillas. Sides of pico, guac, sour cream TOTOPOS (CHIPS Y SALSA) · 3 House-made salsa barrio QUESO · 7.5 Hot queso, pico, pickled jalapeño SOPA Y ENSALADA SALSA FLIGHT · 7 Three house made salsas: add chorizo · 3 chipotle, verde, arbol TORTILLA SOUP · 7 Grilled chicken, roasted corn, vegetables, LOADED QUESO · 10.5 Choice of slow braised short rib or chorizo, pickled black beans, tortilla strips, crema, sliced EL TRIO · 9.5 avocado Three house-made dips: red onion, crema, radish, queso fresco, cilantro hot queso, guac, salsa barrio CHOPPED SALAD · 9 SKILLET NACHOS 9 Romaine, queso fresco, tomato, avocado, · cucumber, tortilla strips, black beans, carrot, ELOTE · 4.5 Black beans, pico, guac, crema, hot queso, roasted corn, jalapeño ranch Street corn, cotija cheese, lime mayo, pickled jalapeño, cilantro add pollo · 3 | steak or shrimp · 5 barrio spice add pollo or chorizo · 3 | steak · 5 S T R E E T QUESADILLA · 8 Served 3 per order on corn tortillas Barrio cheese blend, grilled peppers and onion, pico, S sour cream, guac CARNE ASADA · 12.5 Marinated flank steak, queso fresco, caramelized onions, radish, cilantro add pollo · 3 | steak · 5 AL PASTOR · 10.5 Grilled marinated pork steak, onion, pineapple, cilantro FIESTA BOWL · 10.5 A Grilled peppers, onion, mexican cheese blend, rice, TINGA · 10.5 Slow-cooked shredded chicken, lettuce, pico, queso fresco, cilantro corn,
    [Show full text]
  • The Spanish Table MOORS & CHRISTIANS
    The Spanish Table MOORS & CHRISTIANS www.spanishtable.com Pro ducts su bject to availab ility and price changes SUMMER 2003 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 Email: [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager O pened 2001 Karen Fiechter, Manager Opened 2002 2003, CNN: As a Vietnam Army Infantry veteran, there was a moment of deja vu in March when I turned on CNN & heard that my old unit, the 173rd Airborne Brigade, had parachuted into northern Iraq. All that month, anytime, night or day, you could turn CNN on & watch our predominantly Christian military forces sweeping past Iraq’s predominantly Muslim forces in their contemporary Crusade to reach Baghdad. Once again, adherents of these two religions, both born of the same Middle Eastern womb, were destined to a clash of arms. And my old Airborne unit, was once again, at the center of international history. 1993, BIAR, SPAIN: A decade ago, we had witnessed this schism being reenacted on more frivolous & inconsequential terms as a village fie sta ,Mo ro s I C ristians, ten years ago on a visit to Biar (Alcoy), Spain.
    [Show full text]
  • The Philippine Cook Book
    THE PHILIPPINE COOK BOOK PORK CHICKEN SEAFOOD ADOBONG BABOY 1 kilo pork picnic or side bacon belly (cut into bite-sized cubes) 1 cup white vinegar 1 head garlic (finely chopped) portioned into two 3 pcs. laurel (bay leaves) 1/2 cup soy sauce 1 cup water 1 teaspoon peppercorn 3 tablespoons oil In a deep skillet, brown pork in oil. Add vinegar, soy sauce, first portion of garlic, laurel, peppercorn and water. Bring to a boil, lower the fire and cook uncovered for 10 minutes. When it gets too dry just add 1/2 cup of water. Cover and let simmer until pork becomes tender. In another pan, cook remaining garlic until golden-brown. Add pork and pour the rest of the adobe sauce. Serve hot. AFRITADANG BABOY 1 kilo pork (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown pork and set aside. Sauté garlic and onion. Pour in the stock and tomato sauce. Bring to a boil and add in pork. Allow simmering until pork is cooked and tender. Add in potatoes and allow cooking. Add in bell pepper and season with salt & pepper. Add in breadcrumbs and thicken sauce. Serve hot. AFRITADANG BAKA 1 kilo beef (cut into chunk cubes) ½ kilo potatoes (peeled and quartered) 1 small head of garlic (minced) 1 big onion (diced) 1 red bell pepper (quartered) 1 green bell pepper (quartered) 2 cups stock 1 cup tomato sauce ½ cup breadcrumbs Pinch of salt & pepper Oil In a casserole, brown beef and set aside.
    [Show full text]
  • Botanas Ensaladas Tortas Tostadas Tacos Platos Fuertes
    botanas Totopos 5.50 Papas Bravas 3.95 Housemade tortilla chips, salsa House made potato chips, chile, lime, sea salt, queso fresco Cacahuates Enchilados 5.50 Peanuts, chile de árbol, garlic Fundido Con Frutas al Tequila 9.95 Cast iron grilled panela cheese, Guacamole Tradicional 7.95 chile ancho & tequila fruit compote Avocado, tomato, onion, jalapeño, Queso Panela con Pepitas 8.75 cilantro Pumpkin seed crusted panela cheese, honey-tamarind-chipotle sauce Guacamole Refrescante 7.95 Avocado, tomato, onion, jalapeño, Escabeche de verduras 5 cilantro, cucumber, jicama, orange Vegetables pickled with herbs and chiles chipotles ensaladas tortas Jícama con Melón 5.95 SERVED WITH HOUSEMADE POTATO CHIPS Jicama, cantaloupe, cucumber, Milanesa 9.75 tomatoes, avocado, almonds, Breaded chicken breast, avocado, guajillo dust, citrus vinaigrette black beans, vegetable escabeche, lettuce, tomatoes Coctel De Frutas 8.50 Seasonal fresh fruit, yogurt Al Pastor 9.75 (regular or low fat), granola, Marinated pork, pineapple jam, pecans and honey pickled red onion, lettuce, avocado cream, cilantro De Manzana 7.75 Spring mix, apples, strawberries, Bistec Especial 9.75 orange, avocado, tomato, pecans, Grilled beef, Oaxaca cheese, bacon, citrus vinaigrette caramelized onions, lettuce, tomatoes, crema Add chicken 3.50 OR shrimp (3) 4.25 Vegetariana 9.75 Grilled panela cheese, black beans, tomatoes, vegetable escabeche, lettuce, avocado tostadas tacos SERVED ON OUR HOUSE MADE STONE GROUND CORN TORTILLAS Tinga 6.25 3 TO AN ORDER Chicken with chipotle adobo, avocado
    [Show full text]
  • Cancun Mexican Restaurant.Pdf
    145 MAIN STREET • KINGSTON, MA 02364 • (781) 585-0060 WELCOME TO CANCUN, A FAMILY MEXICAN RESTAURANT! At Cancun, family tradition, pride, experience and the finest ingredients combine to bring the best of old Mexico’s recipes to your table. Cancun carefully prepares each dish with the highest quality foods in order to provide our guests with authentic cuisine CANCUNand exceptional service in an enjoyable dining environment. Our staff is committed to making your stay here an enjoyable one. Ask any Cancun employee for assistance in making the most of your dining experience. Our staff will be happy to offer suggestions for authentic Mexican inspired drinks, appetizers, and meals. Ask us about holding weddings, business meetings or that “special” party here at Cancun. So . Relax . Enjoy all that Cancun has to offer. “If you walk in as a stranger . we hope you leave as a friend.” Gracias Amigos Tables of 6 or more people may have gratuity added to the check; we only allow 2 separate checks per table as we have ATM IN THE LOUNGE CANCUN'S FAMOUS MARGARITAS All Margaritas served frozen or on the rocks with salt, chili salt or sugar rims; We have a large selection of Blanco, Reposado and Anejo Tequilas to enhance your favorite Margarita,cocktail, shot, or sipping pleasure. The Ultimate Margarita Enjoy your choice of Premium Tequila, Cointreau, fresh lime juice, and orange juice, hand shaken and served on the rocks Try One of our Flavors - Strawberry • Mango • Peach Watermelon • Kiwi • Raspberry • Blueberry Melon • Blackberry • Banana - available
    [Show full text]
  • Drinks Desserts
    DRINKS DESSERTS Mexican beers 3,25 Mexican Waters Chamoyada 4,75 Modelo Especial Pacífico Normal 2,25 Mango sorbet ice cream served with chamoy Corona Especialy 2,75 (Homemade mexican syrup cooked with dried Negra Modelo You can ask us the flovours. fruits, hibiscus, lemon, sugar..). 4,25 Spanish beers Refrescos mexicanos 3,00 Homedame cake You can ask us the flovours. Victoria 1/3 2,45 Jarritos (mango,guava, Voll Damm 1/3 3,00 mandarine, piña y lima) Victoria 1/3 0,0% 2,50 Bolis mexicanos caseros 3,00 (unidad) Malquerida 2,80 Mexican ice cream in bag. You can ask us (Brewed for the best latin food) 2,10 Sodas/Jugos the flovours. Coke, Coke zero, lemon or orange Michelada 4,50 Fanta, Grape juice, 7up, Nestea, Helado frito 5,50 pineapple juice, orange pineapple. Pitcher with: ice, lemon juice, Ice cream ball battered cornflakes an fried. With maggi sauce, perrins sauce, hot Agua whipped cream and syrup. sauce, homemade clamato* and beer. *Clamato: tomato juice and 0,5 litro still water 1,90 clam. 1 litro still water 3,00 0,5 litro sparkling water 2,10 @RanchitoMexicano @RanchitoMex @Ranchitomex NACHOS 9,95 CHILAQUILES ROJOS 12,95 CHORIQUESADILLAS (4u) 10,50 Beens and cheese Chips dipped in red sauce with boiled chicken, Cheese and chorizo. Meat and cheese onion, epazote, cheese, sour cream and fried eggs. *They can be vegetarians. FAJITAS 19,80 14,95 TACOS 6u. Grilled meat, onion and pepper served Cochinita pibil: pork shredded with purple onion. QUESADILLAS GRINGAS 10,95 in a hot tray.
    [Show full text]