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Transnational Identity, Food and Community: the Role of Women in Cultural Continuity and Resistance Claudia Marcela Prado Meza Iowa State University
Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2013 Transnational identity, food and community: The role of women in cultural continuity and resistance Claudia Marcela Prado Meza Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Feminist, Gender, and Sexuality Studies Commons, Sociology Commons, and the Sustainability Commons Recommended Citation Prado Meza, Claudia Marcela, "Transnational identity, food and community: The or le of women in cultural continuity and resistance" (2013). Graduate Theses and Dissertations. 12994. https://lib.dr.iastate.edu/etd/12994 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Transnational identity, food and community: The role of women in cultural continuity and resistance by Claudia Marcela Prado Meza A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Sustainable Agriculture Program of Study Committee: Cornelia B. Flora, Major Professor Jan L. Flora Marta M. Maldonado-Pabon Katherine R. Bruna Gail R. Nonnecke Iowa State University Ames, Iowa 2013 Copyright © Claudia Marcela Prado Meza, 2013. All rights reserved. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS vi ABSTRACT vii CHAPTER 1. INTRODUCTION TO THE IMPORTANCE OF FOOD IN TRANSNATIONAL IDENTITY 1 Thesis Outline 2 CHAPTER 2. TRANSNATIONAL IDENTITY, FOOD, AND THE VILLACHUATAN WOMEN 4 The Formation of a Transnational Community – A Review of the Literature 4 Understanding the Formation of a Transnational Community: Transnationalism and Food Culture 8 Transnationalism, Gender and Food 10 Community Capital Framework (CCF) as an Analytical Tool in Transnational Research 13 CHAPTER 3. -
View Our Menu
streetstreet foodfood tacostacos Three Amigos autenticos 2.95 americanos 3.49 Carne asada fries Quesabirria Corn Tortilla, Choice of Protein, Flour Tortilla, Choice of Protein, 9.95 10.00 Cilantro, Onion, Lime Lettuce, Tomato, Shredded Cheese Grilled Steak, Queso, Pico de 2 Griddled Tacos, Barbacoa, Gallo, Guacamole, Cotija Cheese, Shredded Cheese, Chili Broth chimi shrimp 3.95 taco loco 3.95 Sour Cream Flour Tortilla, Grilled Shrimp, Corn Tortilla, Choice of Protein, Lettuce, Tomato, Cotija Cheese, Chorizo, Curtido Slaw, Pico de Salvador fries Arepas Tradicional Ground Beef, Chicken Cilantro, Chimichurri Gallo, Cilantro, Lime 7.95 5.95 Black Bean, V eggie Yuca Fries, Shredded Chicken, White Corn Cake, Shredded curtido fish 3.95 pork belly 4.95 Pico de Gallo, Cabbage, Cotija Chicken, Shredded Cheese, Corn Tortilla, Grilled Fish, Curtida Flour Tortilla, Pork Belly, Rachero Cheese, Spicy Rosada Sauce Rosada Sauce Slaw, Cilantro, Tomato, Lime Mayo, Spicy Rosada Slaw, Cilantro With An In Store Adult Purchase *limited to one meal per adul t elote loco Barepa 3.95 7.95 Corn on the Cob, Mayo, Cotija White Corn Cake, Barbacoa, Curtido Cheese, Chili Powder Slaw, Sliced Avocado Platanos maduros Gordita 4.95 6.95 Fried Sweet Plantains, Cilantro, Corn Cake, Choice of Protein, Black quesadillas Cotija Cheese, Sour Cream Beans, Lettuce, Tomato, Cotija quesadillas Cheese, Sour Cream Empanada 3.95 quesadilla 6.25 barbacoa 10.25 Fried Pastry, Cheese, Choice of Filling, Rosada Sauce. Choose from: Shredded Cheese. Add Protein for Barbacoa, Peppers, Onions, -
Bienvenidos/Welcome
Bienvenidos/Welcome Nuestra misión: Brindar experiencias gastronómicas inolvidables basadas en la tradición y cultura Costarricense. Our mission: To provide unforgettable gastronomic experiences based on tradition and Costa Rican culture. Nuestra visión: Convertirnos en el restaurante insignia de comida típica de la Fortuna en cuanto a las experiencias de calidad y servicio que ofrecemos a nuestros clientes. Our vision: To become of a flagship typical food restaurant of La Fortuna in terms of the experiences of quality and service what we offer to our customers MENÚ DE COCTELES COCKTAILS MENU SELECCIÓN DE MARGARITAS / MARGARITAS SELECTION 3300 Margarita Pitahaya (Temporada-Season) Margarita blue Margarita tropical (A elección: fresa, piña, maracuyá, guanábana) (Choices: strawberry, pineapple, passion fruit, sour sop) SELECCIÓN DE MOJITOS / MOJITOS SELECTION 3300 Mojito clásico Green mojito Mojito maracuyá Bleu Mojito SELECCIÓN DE COLADAS / COLADAS SELECTION 3300 (A elección: fresa, piña, maracuyá, guanábana) (Choices: strawberry, pineapple, passion fruit, sour sop) CLASICOS / CLASSICS Gin tonic 3300 Whisky sour 3300 Screwdriver 3300 Tequila Sunrise 3300 Caipiriña 3500 MEZCLAS ORIGINALES / ORIGINAL MIXES COCTELES A BASE DE CACIQUE / SUGAR CANE LIQUOR COCTAILS Tiquicia 3300 Guaro, tapa de dulce y jengíbre, jugo de naranja /Guaro, typical brown sugar cane, ginger, orange juice Basil guaro tonic 3300 Guaro, albahaca, quinada, limón/ Guaro, basil, tonic water, lemon Bleu guaro sour 3300 Guaro, bleu curacao, azúcar, limón/ Guaro, curacao azul, -
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. -
Curtido Salvadoreo (Cabbage Salad)
SOUPS SOPAS Y/O CONSOMÉS 1 Aguadito (Peruvian Nutrition Facts Chicken Soup) Servings per Recipe: 6 servings, 1 piece each Ingredients: Amount per Serving 6 boneless skinless chicken breast Calories 468 Calories from Fat 36 halves ½ cup cilantro, chopped Total Fat 4 g ½ cup yellow aji (Peruvian chili pepper), minced Cholesterol 74 mg 1 tablespoon garlic, minced 1 large onion, chopped Sodium 672 mg 1 cube chicken stock (bouillon cube) 1 red pepper, chopped Carbohydrate 73 g 1 cup peas Dietary Fiber 5 g 2 cups rice 3 yellow potatoes, peeled Protein 35 g 10 cups water 1 teaspoon each: salt, pepper and Exchange 1 vegetable, 4 starch, 1 cumin lean meat Directions: Carbohydrate Units 5 1. Season the chicken with salt, pepper and cumin. 2. Roast chicken in oven or heat in a large skillet over stove top for 20 minutes, until browned. 3. In a large pot add the onion and chili. Brown. Add the bouillon Total Time: 1 hour cube and the cilantro. 4. Cook a few minutes, add the Preparation Time: 30 minutes peas and red pepper. 5. Add water, the chicken, the rice and the potatoes. 6. Add salt, cover and cook until the mixture is thick. 7. Serve hot. 2 Aguadito Información Nutrimental Raciones por Receta: 6 raciones de 1 Ingredientes: pieza cada una 6 medias pechugas de pollo, sin piel Cantidad por Ración y deshuesadas ½ taza de cilantro, picado Calorías 468 Calorías de Grasa 36 ½ taza de ají amarillo(chile peruano), molido Grasa Total 4 g 1 cucharada de ajo molido 1 cebolla grande, picada Colesterol 74 mg 1 cubito de caldo de pollo 1 pimiento rojo, picado Sodio 672 mg 1 taza de chícharos (arvejas) Carbohidratos 73 g 2 tazas de arroz 3 papas amarillas peladas Fibra Dietética 5 g 10 tazas de agua 1 cucharada de sal, pimienta y Proteína 35 g comino Intercambios 1 verdura, 4 Modo de Preparación: cereales, 1 carne sin grasa 1. -
La Industria De Los Cueros (A Base De Sales De Cromo, Con Agentes Vegetales)
CAPÍTULO 11. CIIU C-1511 LA INDUSTRIA DE LOS CUEROS (A BASE DE SALES DE CROMO, CON AGENTES VEGETALES) Se denomina curtido al proceso mediante el cual las pieles de los animales se transforman en un material denominado cuero, que se conserva a través del WLHPSRFRQFDUDFWHUtVWLFDVGHÀH[LELOLGDGUHVLVWHQFLD\EHOOH]D La piel histológicamente está constituida por tres partes: la epidermis (piel su- SHU¿FLDO HOFXWLVRFRULXP SLHOSURSLDGHOFXHUR \HOVXEFXWLV WHMLGRFRQMXQWLYR VLWXDGRGHEDMRGHODSLHO En las industrias del curtido se utilizan las pieles de los animales en bruto que se obtienen como subproducto de las industrias cárnicas, y que, de no ser por el curtido, habría que depositarlas en botaderos, rellenos sanitarios o someterlas a incineración. Las pieles que más comúnmente se utilizan son las de bovino, porcino y ovino, las cuales constituyen la principal materia prima del sector industrial del curtido. 'HDFXHUGRDOD&ODVL¿FDFLyQ,QGXVWULDO,QWHUQDFLRQDO8QLIRUPH &,,8 ODVDFWLYLGD- des de curtido y adobo de cueros se encuentran dentro de la categorización C-1511 “Curtido y adobo de cueros; adobo y teñido de pieles“. 11.1 Proceso de curtido de cuero En el proceso de curtido de cuero se emplean fundamentalmente dos métodos: uno en base de sales de cromo y otro a base de agentes vegetales. El 80 % de las industrias dedicadas a la actividad del curtido de pieles utiliza el proceso basado en las sales de cromo. 'HDFXHUGRDOD&ODVL¿FDFLyQ,QGXVWULDO,QWHUQDFLRQDO8QLIRUPH &,,8 ODVDFWL- vidades de curtido y adobo de cueros se encuentran dentro de la categorización C-1511.01 “Actividades de descarnadura, tundido, depilado, engrase, curtido, EODQTXHRWHxLGRDGRERGHSLHOHV\FXHURVGHSLHOHV¿QDV\FXHURVFRQSHOR”. 11.1.1 'HVFULSFLyQ\GLDJUDPDGHÀXMRGHOSURFHVR En el proceso de curtido de cuero, tanto con sales de cromo como con agentes vegetales, se cumplen las siguientes etapas: a. -
April 2019 - Menus MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Grades 6-8 Lunch MENUS ARE SUBJECT to CHANGE
` April 2019 - Menus MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Grades 6-8 Lunch MENUS ARE SUBJECT TO CHANGE 4-1 4-2 4-3 4-4 4-5 Teriyaki Veggie Patty Sandwich -V Oven Fried Chicken Drumstick Zesty Beef Chalupa with Rice Manager’s Choice Teriyaki Beef Dipper Rice Bowl Whole Grain Cheese Pizza Wedge -V Corn Muffin Crispy Chicken Filet Sandwich Whole Grain Hawaiian Pizza Café LA Burger or Café LA Cheeseburger Deli Cheese Sandwich -V Whole Grain Pepperoni Pizza Chinese Chicken Salad Chicken Caesar Salad & Cheesy Bread Tuna Salad Plate Pretzel Roll Mini Potato Tots Yogurt Parfait Wholesome Granola -V Aloha Roll Yellow Submarine Sandwich Deli Turkey & Cheese Sandwich Petite Baby Carrots – S Classic Tuna Sandwich Pastrami & Cheese Croissant Roasted Potato Wedges Broccoli Buds Fruit – S Waffle Cut Fries Fiesta Pinto Beans Petite Baby Carrots – S Lettuce & Tomato Fresh Garden Salad Petite Baby Carrots – S Fruit – S Frozen Fruit Cup Frozen Juice Slush Fruit Cup 4-8 4-9 4-10 4-11 4-12 Bean & Cheese Pupusa Curtido Slaw -V Chicken Tenders Taco Bean Dip Mini Chicken Corn Dogs Mesquite BBQ Pork Sandwich Teriyaki Veggie Patty Sandwich -V Corn Muffin Crunchy Tortilla Chips Whole Grain Hawaiian Pizza Café LA Burger or Café LA Cheeseburger Whole Grain Cheese Pizza Wedge -V Whole Grain Pepperoni Pizza Crispy Chicken Filet Sandwich Chicken Caesar Salad & Cheesy Bread Tuna Salad Plate Pretzel Roll Yogurt Parfait Wholesome Granola -V Chicken Caesar Salad & Cheesy Bread Chinese Chicken Salad Yellow Submarine Sandwich Deli Turkey & Cheese Sandwich Deli Cheese -
TACOS AL CARBON Fajitas in a Flour Tortilla with Pico De Gallo, Guacamole, and Chile Con Queso ONE TACO a LA NINFA Beef Fajitas 16
LUNCH/DINNER BEVERAGES BRUNCH HAPPY HOUR CHEF’S SPECIALS DESSERTS ANTOJITOS GUACAMOLE Jalapeños, Onions, Cilantro, Tomatoes, and Fresh Lime SMALL/LARGE 10./17. CHILE CON QUESO 12. Spicy Cheese and Pepper Dip QUESO ASADO 14. Panela Cheese Baked in our Wood Oven with Chiles Torreados, Tomatillo Sauce, Curtido, and Avocado QUESO FLAMEADO 14. Melted Cheese and Chorizo Casserole, Prepared Tableside CEVICHE 20. Gulf Shrimp and Red Snapper with Jalapeños, Tomatoes, Avocado, and Onions CRAB CAKE 24. Jumbo Lump Crabmeat Served with Chipotle Cream Sauce & Poblano Pepper Sauce MIXTO FRITO 15. Calamari, Octopus, Shrimp, Battered and Fried, Served with Jalapeños, and Chile Aioli MUSHROOM QUESADILLAS 10 . Fresh Corn Tortillas with Mushrooms, Poblano Peppers, Mexican Cheeses, Onions, and Avocado Cream Sauce ADD CHICKEN FAJITAS 5. ADD BEEF FAJITAS 8. ADD SHRIMP 8. NACHOS 12. Based on the ‘Original Nacho’ Prepared with Melted Cheese on House-Made Tortilla Chips with Beans, Sour Cream, Jalapeños, Pico de Gallo, and Guacamole ADD CHICKEN FAJITAS 5. ADD BEEF FAJITAS 8. ADD SHRIMP 8. CALDOS Y ENSALADAS CALDO XOCHITL 12. Shredded Chicken, Sliced Avocado, Rice, and Pico de Gallo in a Rich Broth FAJITA SALAD 18. Choice of Beef or Chicken Fajitas with Spicy Pickled Carrots, Cheese, Avocado, Onions, and Pumpkin Seeds CAESAR SALAD 10 . The Original 1924 Tijuana Recipe with Shaved Manchego Cheese and Roasted Garlic ADD CHICKEN FAJITAS 5. ADD BEEF FAJITAS 8. ADD SHRIMP 8. INDIA 18. Tostada Topped with Refried Beans, Cheese, Romaine Lettuce, Pico de Gallo, and Your Choice of Chicken or Beef Fajitas CHICKEN ADOBO SALAD 19. Grilled Chicken Breast with Baby Greens, Texas Pecans, Goat Cheese, Grapes, Avocado, and Sautéed Mushrooms in a Pink Peppercorn Vinaigrette SUB BEEF FAJITAS 4. -
Tortas Guacamole & SALSA SWEETS Tacos DESAYUNO
>* BREAKFAST TACO- 6 TaCOs scrambled eggs,COLOR steak, hash browns, salsaPALETTE verde >◊ AVOCADO - 4.5 street corn, cotija, serranos, lime crema, curtido > BRAISED SHORT RIB - 6 habanero hot sauce, queso fresco, lime crema, > CHICKEN TINGA - 6 avocado & cilantro crema, iceberg lettuce, queso fresco > CRISPY CARNITAS - 5 TOrtas citrus braised pork, cilantro, white onion, salsa macha > AL PASTOR - 6 *all tortas served are with home fries (potato with diced adobo pork, watercress, onion, salsa de arbol, radish peppers and onions tossed in ranchero sauce) >* CARNE ASADA - 6 STEAK - 15 salsa borracha, cilantro chimichurri oaxaca cheese, sauteed mushroom, ghost Tequila caramelized onions, shaved steak, thousand Island >* SHRIMP DIABLO - 6 mexican rice, chile de arbol sauce, avocado ◊ AVOCADO MELT - 13 avocado, tomato, chihuahua queso, farmers cheese, > HADDOCK - 6 spicy tomato aioli grilled or fried, sauteed peppers, brussels, fresno tartar sauce CHICKEN MILANESE - 13 > SMOKED BRISKET - 6 refried beans, avocado, chopped lettuce, tomato, fried fresnos, house mole, pickled cabbage slaw queso fresco, pickled jalapeno > CAJUN BLACKENED TUNA - 7 CUBAN - 15 roasted poblano crema, cherry tomato pico de gallo Swiss Cheese, Canadian bacon, roasted pork, house relish, dijon mustard > BIRRIA TACOS (3 per order) - 9 jalisco-style braised short rib, served with di FRIED EGG BLT - 13 pping broth candied bacon, dried chili pepper vinaigrette, serrano aioli, avocado DESAYUNO * BRUNCH BURGER - 14 GUACaMOLE & SALSA ground with pepperjack & serrano, basil aioli, -
Pueblo De Maíz La Cocina Ancestral De México Ritos, Ceremonias Y Prácticas Culturales De La Cocina De Los Mexicanos
PUEBLO DE MAÍZ LA COCINA ANCESTRAL DE MÉXICO RITOS, CEREMONIAS Y PRÁCTICAS CULTURALES DE LA COCINA DE LOS MEXICANOS Pueblo de maíz La cocina ancestral de México Ritos, ceremonias y prácticas culturales de la cocina de los mexicanos EXPEDIENTE TÉCNICO PARA LA POSTULACIÓN COMO PATRIMONIO INMATERIAL Y ORAL DE LA HUMANIDAD DE LA UNESCO People of Corn Mexico’s Ancestral Cuisine Rituals, Ceremonies and Cultural Practices of the Cuisine of the Mexican People TECHNICAL FILE FOR THE POSTULATION OF: INTANGIBLE AND ORAL WORLD HERITAGE Peuple de maïs La cuisine ancestrale du Mexique Rites, cérémonies et pratiques culturelles de la cuisine des Mexicains DOSSIER TECHNIQUE RELATIF À LA PROPOSITION D’INSCRIPTION EN TANT QUE PATRIMOINE IMMATÉRIEL ET ORAL DE L’HUMANITÉ DE L’UNESCO Ceremonia de petición de lluvia en Chepetec, Tlapa, Estado de Guerrero CONSEJO NACIONAL PARA LA CULTURA Y LAS ARTES Sari Bermúdez PRESIDENTA Felipe Riva Palacio Guerrero SECRETARIO TÉCNICO “A” Jaime Nualart SECRETARIO TÉCNICO “B” Gloria López Morales COORDINADORA DE PATRIMONIO CULTURAL, DESARROLLO Y TURISMO. Derechos reservados, © 2004 Consejo Nacional para la Cultura y las Artes. PUEBLO DE MAÍZ Coordinación de Patrimonio Cultural, Desarrollo y Turismo Mercaderes 52. Col. San José Insurgentes LA COCINA ANCESTRAL DE MÉXICO Delegación Benito Juárez, México, D.F. C.P. 03900 DIRECCIÓN EDITORIAL Correo electrónico: [email protected] Gloria López Morales Fotografía, © Derechos reservados por sus respectivos autores COORDINACIÓN EDITORIAL Es una publicación especial de la Coordinación de Patrimonio Cultural, Desarrollo y Turismo Sol Rubín de la Borbolla del Consejo Nacional para la Cultura y las Artes. Editor responsable José Hernández Reyes. -
0718 Ingredients Column
[INGREDIENTS] by Karen Nachay Globe-Trotting Ingredients rab the attention of consumers Mexican cuisines are plentiful, but and keep them coming back by other cuisines have garnered the Gintroducing a little global cuisine interest of consumers and product flavor to food and beverage products developers as well. Mediterranean is and menu items. More than half (54%) one such cuisine, and Mintel notes of consumers have gone out of their that consumers are becoming more way to try a novel global food, accord- familiar with key ingredients from the ing to Datassential (2017). Breaking cuisine, such as dates, pistachios, the data down by generations shows and mint (Mintel 2018). In its Flavor that 68% of Millennials and Gen Z Forecast 2018 report, McCormick consumers have gone out of their way calls out East African cuisine as hav- to try a novel global food, compared ing rich, flavorful seasonings, with 50% of Gen Xers and 44% of marinades, and sauces perfect for Baby Boomers. The encouraging meat and poultry dishes, vegetables, numbers speak to the popularity of and legumes (McCormick 2017). global cuisines and the potential they These and other cuisines from have to attract consumers. around the world are being reinter- For food products and menu preted to give consumers new taste items, influences from Asian and and flavor experiences. Take, for instance, how developers and chefs Handheld foods popular Berbere is a popular Ethiopian seasoning blend of paprika, allspice, coriander, cardamom, ginger, are formulating more with specific around the world are serving as inspiration to cinnamon, and red pepper. Try it in dishes like roasted vegetables and pasta. -
De La Atención a Tu Cocina. Contenido
® De la atención a tu cocina. Contenido Carnes Snacks Aves y pescados Postres Con Días vegetales festivos Cerdo Res ß Lomo de cerdo en salsa ß Filete a la mexicana. de refresco de cola light. 6 porciones Ingredientes ß 6 lomos de cerdo bien desgrasados de 150 gramos cada uno. ß 1 cebolla chica en rodajas. ß 2 refrescos de cola light chicos. Carbohidratos: ß 1 cucharada de consomé en polvo. 1.5 gramos ß Sal y pimienta al gusto. Procedimiento 1. Ponga a freír la cebolla y el lomo ya salpimentado en poco aceite o si lo desea, en aceite en aerosol. 2. Una vez listo el lomo, se le agrega el refresco de cola light con el consomé, se reduce el fuego y se deja de 5 a 10 minutos a fuego lento, volteando de vez en cuando el lomo. 6 porciones Ingredientes ß 1 Kilo de filete limpio cortado en filetitos. ß 1 ajo. ß 50 gramos de margarina. ß 2 hojas de laurel. ß ½ kilo de puré de papa. ß ½ litro de jugo de naranja ß ¼ de Kilo de puré de chícharo. agrio. ß 1 chile ancho, desvenado. ß ½ taza de agua o caldo de ß 1 raja de canela. carne. Carbohidratos: ß 2 clavos de especie. ß 200 gramos de jitomate. 34.98 gramos ß 1 lata de pimientos morrones. Procedimiento 1. Freír el filete en la margarina. 2. Moler el chile, partido en 4, el jitomate crudo en trozos, el ajo, clavo, canela y laurel. 3. Agregar el jugo de naranja agria. 4. Vaciar el filete en una olla, agregar los ingredientes molidos.