DINNER Menuo

Total Page:16

File Type:pdf, Size:1020Kb

DINNER Menuo DINNER MENUo FARM APPIES Caesar Salad — homemade dressing, fresh romaine, croutons, parmesan · 100 Blue Coast Salad — organic greens, sweet balsamic vinaigrette, carrots, mango, cranberries, caramelized nuts, blue cheese ·110 Spinach, Arugula and Quinoa — sliced pear, pecans, dates, strawberry and goat cheese, strawberry chipotle vinaigrette ·120 Greek Salad — cucumber, tomato, red onion, bell pepper, feta cheese, kalamata olives, four herb vinaigrette ·110 MAINS Linguini Pomodoro — roma tomatoes, garlic, fresh basil, ratatouille, parmesan reggiano · 230 Arugula Pesto Pasta — arugula, basil, cherry tomatoes, toasted pine nuts, cream, parmesan reggiano · 280 Mushroom Risotto — shitaki, crimini & portobello mushrooms, arugula, truffle essence, parmesan reggiano · 260 OCEAN APPIES Kataiffe Prawns (5) — roasted red pepper aioli · 190 Fried Calamari — roasted red pepper aioli, red onion, tomato, arugula, lemon · 190 Sushizza Trio — crispy sushi rice, wasabi mayo, cream cheese, scallop, tuna, shrimp · 220 Octopus Baja Med — grilled, cherry tomato, red onion, kalamata olives, fresh basil, capers, lemon and olive oil, crispy ciabatta · 190 Gingered Tuna Tartar — crispy wonton, wasabi mayo, habanero masago, cilantro, red onion, avocado · 190 MAINS Habanero Shrimp — fresh fish, ajillo cream, squid ink risotto, cherry tomato· 330 Catch of the Day — arugula pesto, grilled vegetable ragout · 290 — pumpkin seed crusted, sweet potato and berry compote · 290 Seafood Risotto — calamari, shrimp, scallops, octopus, garlic, guajillo chile, parmesan reggiano · 390 Chile Relleno — chile ancho, octopus, shrimp, scallops, anise fume, lemon risotto · 340 RANCH APPIES Tortilla Soup — avocado, cheese, chips, chilies and cream · 100 Tequila Spiked Onion Soup — chicken broth, caramelized onion, thyme, tequila, manchego crouton · 100 Fried Asadero Cheese — panko crusted regional cheese, red onion, prickly pear cactus, grilled corn, chorizo, cilantro and green salsa with warm corn tortillas · 160 Vampiro (2) — grilled skirt steak, regional cheese, poblano, corn, blue cheese, xni pec · 190 MAINS Chicken Mole — black mole, sweet potato, crispy plantain, requeson · 260 Chicken Voodoo — cream cheese, blue cheese, tarragon, seasonal vegetables, garlic mashed, chipotle cream sauce · 290 Beef Tenderloin (8oz) — wild mushroom ragout, garlic mashed potatoes, seasonal vegetables · 490 Rib Eye (12oz) — blue cheese gratin, garlic mashed, organic veggies · 590 BBQ Baby Back Ribs — tequila peach bbq, garlic mashed, seasonal vegetables · 310 Surf & Turf Stone Bowl Fajitas — roasted peppers, onion, tomato, panela, nopal, skirt steak, prawns, avocado, salsa verde · 340 Surf and Turf for Two — 8 oz filet, mushroom ragout, lobster tail, piñata shrimp, garlic mashed, sautéed vegetables, butter · market price www.habanerosgastrogrill.com | Prices in pesos | Tax included, tips not included MENò de CENAo GRANJA ENTRADAS Ensalada César — aderezo casero, lechuga romana fresca, crotones, parmesano reggiano · 100 Ensalada Costa Azul — lechugas orgánicas, vinagreta dulce balsámica, zanahorias, mango, arándanos, nueces caramelizadas, queso azul · 110 Espinacas, Arúgula y Quinoa — rodajas de peras, pecanas, dátiles, fresas y queso de cabra, vinagreta de chipotle y fresa · 120 Ensalada Griega — pepino, tomate, cebolla morada, pimientos, queso feta, aceitunas kalamata, vinagreta de cuatro hierbas · 110 PLATOS FUERTES Linguini Pomodoro — tomate roma, ajo, albahaca fresca, ratatouille, parmesano reggiano · 230 Linguini al Pesto de Arúgula — arúgula, albahaca, tomates cherry, piñones tostados, crema, parmesano reggiano · 280 Risotto de Champiñones — mezcla de hongos, arúgula, esencia de trufa, parmesano reggiano · 260 OCƒANO ENTRADAS Camarones Kataiffe (5) — alioli de pimiento rojo rostizado · 190 Calamares Fritos — alioli de pimiento rojo rostizado, cebolla morada, tomate, arúgula, limón · 190 Sushizza Trio — arroz de sushi crujiente, mayonesa de wasabi, queso crema, callo, atún, camarones · 220 Pulpo Baja Med — tomate cherry, cebolla roja, aceitunas kalamata, albahaca fresca, alcaparras, limón y aceite de oliva, ciabatta crujiente · 190 Tartar de Atún con Jengibre — wonton crujiente, mayonesa de wasabi, masago de habanero, cilantro, cebolla roja, aguacate · 190 PLATOS FUERTES Camarones Habanero — pesca fresca, crema de ajillo, risotto de tinta de calamar, tomate cherry · 330 Pesca del Día — pesto de arúgula, ragout de vegetales a la parrilla · 290 — costra de semilla de calabaza, puré de camote y compota de frutos rojos · 290 Risotto de Mariscos — calamares, camarones, callo, pulpo, ajo, chile guajillo, parmesano reggiano · 390 Chile Relleno — chile ancho, pulpo, camarón, callo, fume de anís, risotto de limón · 340 RANCHO ENTRADAS Sopa de Tortilla — aguacate, queso, crujiente de tortilla, chiles y crema · 100 Sopa de Cebolla al Tequila — caldo de pollo, cebolla caramelizada, tomillo, tequila, crotón de manchego · 100 Queso Asadero Frito — cebolla morada, nopales, elote, chorizo, cilantro y salsa verde con tortillas de maíz calientes · 160 El Vampiro (2) — arrachera asada, queso regional, chile poblano, elote, queso azul, xni pec · 190 PLATOS FUERTES Mole de Pollo — mole negro, puré de camote, plátano crujiente, requesón · 260 Pollo Vudú — queso crema, queso azul, estragón, vegetales de temporada, puré de ajo, salsa de crema de chipotle · 290 Filete de Res (240 gr) — ragú de champiñones silvestres, puré de papa al ajo, vegetales de temporada · 490 Ribeye (360 gr) — gratinado de queso azul, puré de papa al ajo, vegetales orgánicos · 590 Costilla de Puerco al BBQ — salsa bbq de tequila, puré de ajo, vegetales de temporada · 310 Molcajete de Fajitas Mar y Tierra — morrón rostizado, cebolla, tomate, panela, nopal, arrachera, camarones, aguacate, salsa verde · 340 Mar y Tierra para Dos — filete de res de 240gr, ragú de setas, cola de langosta, camarones kataiffe, puré de ajo, verduras salteadas, mantequilla · precio del mercado www.habanerosgastrogrill.com | Precios en pesos | IVA incluido, propina no incluida LUNCH MENUo SMALL PLATES Grilled Octopus Baja Med — tomato, red onion, garlic, kalamata olives, fresh basil, capers, lemon, olive oil, crispy ciabatta · 190 Frazzled Prawns (5)— kataiffe, flash fried, roasted red pepper aioli· 190 Fried Calamari — roasted red pepper aioli, red onion, tomato, arugula, lemon · 190 Sushizza Trio — crispy panko crusted sushi rice, wasabi mayo, cream cheese, scallop, tuna, shrimp · 220 Gingered Tuna Tartar — crispy wonton, wasabi mayo, habanero masago, cilantro, red onion, avocado · 190 Fried Asadero Cheese — panko crusted regional cheese, red onion, prickly pear cactus, grilled corn, chorizo, cilantro and green salsa with warm corn tortillas · 160 SALADS & SOUPS Spinach, Arugula and Quinoa — sliced pear, pecans, dates, strawberry and goat cheese, strawberry chipotle vinaigrette · 160 Grilled Chicken Greek — cucumber, tomato, red onion, bell pepper, feta cheese, kalamata olives, four herb vinaigrette ·180 Grilled Shrimp Caesar — homemade dressing, fresh romaine, croutons, parmesan reggiano · 230 Blue Coast Salad — organic greens, sweet balsamic vinaigrette, carrots, mango, cranberries, caramelized nuts, blue cheese, grilled skirt steak. · 230 Tortilla Soup — avocado, cheese, chips, chilies and cream · 100 Tequila Spiked Onion Soup — chicken broth, caramelized onion, thyme, tequila, manchego crouton · 100 SANDWICHES [served with caesar salad, fries or sweet potato fries] Grilled Chicken Club Sandwich — bacon, aged cheddar, arugula pesto, aioli, tomato, red onion, arugula, sweet corn ciabatta · 180 The Loaded Burger — regional ground beef, portobello, bacon, aged cheddar, arugula, tomato, onion, aioli, pickles · 210 The Habanero Burger — regional ground beef, asadero cheese, xni-pec, habanero sauce, lettuce, tomato, mayonnaise, special sauce, pickles · 180 Habanero Pepito — grilled skirt steak, black beans, asadero cheese, guacamole, habanero xni-pec, chipotle aioli, sweet corn ciabatta · 220 TACOS [served with poblano rice and refried beans] Octopus al Ajillo Tacos (3) — regional chorizo, nopal, roasted corn, guacamole, chipotle lime aioli, arugula · 190 Baja Battered Fish or Shrimp Tacos (3) — lettuce, tomato, onion, red pepper aioli. · 180 Blue and Beef Tacos (3) — skirt steak with roasted poblano chilies, corn and grilled onions topped with blue cheese · 220 SPECIALTIES Chicken Tlayuda — tinga style chicken, black beans, lettuce, tomato, onion, avocado, cream · 190 Linguini Pomodoro — roma tomatoes, garlic, fresh basil, ratatouille, parmesan reggiano · 230 Arugula Pesto Pasta — arugula, basil, cherry tomatoes, cream, parmesan reggiano · 280 Mushroom Risotto — shitaki, button mushrooms, portobello, spinach, truffle essence, parmesan reggiano · 260 BBQ Baby Back Ribs — tequila peach bbq, caesar salad and fries · 310 Chile Relleno — chile ancho, octopus, shrimp, scallops, anise fume, lemon risotto · 340 Surf & Turf Stone Bowl Fajitas — roasted peppers, onion, tomato, panela, nopal, skirt steak, prawns, avocado, salsa verde · 340 www.habanerosgastrogrill.com | Prices in pesos | Tax included, tips not included MENò de COMIDAo PARA EMPEZAR Pulpo a La Parrilla Baja Med — tomate, cebolla morada, ajo, aceitunas kalamata, albahaca fresca, alcaparras, limón, aceite de oliva, ciabatta crujiente · 190 Camarones Piñatas (5) — kataiffe, frito, alioli de pimiento rojo asado· 190 Calamares Friti — alioli de pimiento rojo asado, cebolla morada, tomate, arúgula, limón · 190 Sushizza Trio — crujiente de arroz de sushi empanizado, mayonesa de wasabi, queso crema, callo,
Recommended publications
  • Cárdenas Listo Para La Defensa Del Futuro De Pemex
    ITAMMUN MEJORANDO EL INTERNET DEL ITAM LOTERÍA ITAMITA Un gran logro para el ITAM Navegando a 400 Mbps ¡El Corazón! ¡El Catrín! ¡El Caso de Alumnos!. ¡LOTERÍA! Internas, 3 Ciencia y Tecnología, 18 El Cuarto Condicionamiento, 20 MIÉRCOLES 11 DE SEPTIEMBRE DE 2013 PERIÓDICO DE ALUMNOS DEL ITAM MÉXICO D.F., AÑO XIX Cárdenas listo para la defensa Colmillos del futuro de Pemex triunfa artículos 27 y 28 que propone el Ejecutivo. que esperar hasta 2015 para llevarse a cabo. en futbol Por Daniel Salgado De acuerdo con la reforma política Con un auditorio lleno, el líder mo- De visita en el ITAM, el Ingeniero Cuau- —y aunque todavía falte aprobar las leyes ral del PRD presentó su propuesta de arena htémoc Cárdenas Solórzano comentó que secundarias que la reglamenten—, sería Reforma Energética a los estudiantes habría que preparar una gran movilización posible iniciar un procedimiento vincu- del ITAM. En el evento, organizado por Por Juan Carlos González nacional en defensa del petróleo en caso lante para una consulta ciudadana con la representación de alumnos de Cien- El equipo de futbol arena del ITAM cia Política, Caucus, el ingeniero des- continúa la lucha por el campeonato tacó que dicha propuesta plantea un de la Liga Extrema de Football Are- cambio en el régimen fiscal de Pemex, na (LEXFA). Este fin de semana, los así como conceder autonomía presu- Colmillos disputaron su tercer par- puestal y de gestión a la paraestatal, tido de la temporada. El encuentro impulsar la investigación y el desarro- fue de suma importancia, había que llo tecnológico e impulsar la transición defender el orgullo itamita.
    [Show full text]
  • 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.
    [Show full text]
  • In Room Dining
    IN ROOM DINING On the pages that follow you will find specialty breakfast items, delightful soups and salads, all-day snacks, after hours treats and a variety of beverage options to meet your needs day or night. Omni La Costa Resort & Spa is the only licensed provider for alcoholic beverages and food on resort premises; therefore alcoholic beverages or food may not be brought onto the premises by an outside source. Any violation to this license may jeopardize the resort and its associates. Your cooperation in this matter is greatly appreciated. BREAKFAST SERVED FROM 6:30 A.M. - 11 A.M. | MINIMUM ORDER OF $20 PER DELIVERY | TO ORDER DIAL 27 COMPLETE BREAKFASTS BREAKFAST SERVED WITH YOUR CHOICE OF FRESHLY BREWED COFFEE, TEA OR HOT CHOCOLATE STEAK & EGGS DELUXE CONTINENTAL freshly squeezed juice, pastries or toast, freshly squeezed juice, chef’s selection of three eggs any style, marinated flat iron seasonal berries or melons, hot or cold cereal, steak, potato medley 38.25 basket of pastries, muffins or toast, sweet butter and preserves 28 SOCAL MORNING freshly squeezed juice, toast, classic eggs benedict, DAY BREAK citrus hollandaise, potato medley 35.75 healthy breakfast smoothie, muffins, fresh fruit bowl 26.25 LA COSTA SKILLET freshly squeezed juice, pastries or toast, NATURAL CONTINENTAL three eggs any style, sweet cream buttermilk freshly squeezed juice, chef’s selection of pancakes, potato medley 33.75 seasonal berries or melons, fresh banana bread with La Costa honey 23 SPA BREAKFAST carrot juice, mixed seasonal berries, egg CLASSIC
    [Show full text]
  • July Newsletter.Pptx
    TRAVEL CLUB DISCOVER BAJA NOW PROCESSING NAUTICAL SPORTFISHING FMMs From the DBTC Office We hope that everyone is Discover Baja is pleased to announce that we are now processing Nautical Sportfishing FMMs for DBTC members enjoying summer! We have a crossing into Baja by sea north of Ensenada. Save yourself the number of exciting things going hassle of dealing with the complicated and vague online on this month: system for just a $10 processing fee per person. Please allow -Fishermen will be glad to hear three days time for processing. A nautical FMM is required that we are now processing each time you enter into Mexican waters and the FMM is not nautical FMMs for Discover Baja good for multiple entry. For an application and more information, please see www.discoverbaja.com/go/nautical- members. See the article on this sportfishing-fmm/ page or call us at 800-727-2252 for more information DRIVERS LICENSE INSURANCE POLICIES -We have new Mexican auto insurance drivers license policies Discover Baja has a new multiple-named drivers license insurance policy that includes roadside assistance and up to featuring up to three drivers on three drivers on the policy for the same price. If you drive the policy for the same price multiple vehicles and want only liability insurance, this is a -David Kier and Max Kurillo will great deal for you. See www.discoverbajaonline.com or call be giving a lecture on the 800-727-2252 for more information. Missions of Baja & Alta California in San Diego on July 24th. See page 5 for more.
    [Show full text]
  • Baja Breeze Magazine 4
    Volume 3 Issue 3 July-August 2010 ENTERING a foreign market poses obstacles and opportunities. Mexico is no exception. Whether you’re investing in real estate or setting up a corporation, doing your due diligence is the key. Our team of seasoned attorneys, including a former deputy district attorney, has a LET US REMOVE THE deep understanding of Mexican law. We are OBSTACLES, SO YOU experts at navigating the legal system and CAN MAXIMIZE THE bureaucracy, so your interests are protected OPPORTUNITIES. and expedited. 3 July-August 2010 5 PUBLISHER’S NOTE 7 BAJA EXPRESSIONS BAJA FLAVORS Your Guide to the Tijuana Art Scene 27 Restaurants that Matter 11 Liquid Blue – Bound for Baja Splash Taninos 13 Perspectives on Mariachi Dave Nuffer From our Kitchen: Cooking with Susanne Gil Sperry 29 Jeff Nevin Alex DePue and Miguel de Hoyos 19 return to Baja 23 WINE WORSHIP Less is More – Artisan Winemakers of Valle de Guadalupe JC Bravo Alximia Vinos Gassol 25 BAJA PEOPLE Philip and Eileen Gregory: La Villa del Valle A New Perspective July-August 2010 5 Dear Reader: Good wine, art, food, and music are central to the Baja California experience. This is es- pecially true during Fiestas de la Vendimia, or the Grape Harvest Festival, a series of elegant events held at wineries throughout most of August in Ensenada’s burgeoning wine country. In honor of the grape harvest, this issue of Baja Breeze examines three artisan wineries that are turning heads in Valle de Guadalupe. As you will see, the vintners are as intriguing and delightful as the wines they lovingly nurture.
    [Show full text]
  • October Newsletter.Pptx
    TRAVEL CLUB INSURANCE UPDATES: SENTRI Discount for Save The Date! Auto Insurance and new Homeowners Policies If you have a SENTRI pass, we now have a discounted DBTC Holiday FIESTA 365-day auto insurance policy for you! While we realize it slls feels We’re pleased to announce that insurance underwriter like summer here in Southern ACE is now offering homeowners policies to Discover Baja California, and we hate that members. This opens up new opons and different COSTCO has had the Christmas coverage for homeowners. trees up since August just as much as you do, we know you’d Please call our office at 800.727.2252 or email us at be disappointed if you missed [email protected] for more informaon or a quote. out on the annual Discover Baja holiday fiesta, so save the date! Via Internacional Expect delicious Mexican food, drinks and merriment. If you’re Now Reopened! interested in being a vendor, The new and improved please email us at Via Internacional in [email protected]. More Tijuana is now details to come soon! reopened in both st direcons making for Sunday, December 1 easy access to the San (aernoon/evening-ish) Ysidro border crossing. DBTC offices: 3264 Governor Dr. DBTC Insider Tip: Forms for Vehicle, Boat San Diego, CA 92122 or Motorhome Temporary Importaon Use this link to save yourself some me by compleng the PESO EXCHANGE RATE: forms for importaon before stopping at immigraon. 13.1 to $1 U.S. dollar hps://www.banjercito.com.mx/registroVehiculos/ Use for the following: If you transport boat parts between the U.S.
    [Show full text]
  • Facultad De Medicina
    FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
    [Show full text]
  • The Flavors & Landscapes of Baja California Wine Country, Baja
    The Flavors & Landscapes of Trip Highlights Baja California Wine Country, Baja Cuisine, Craft Beers Learn of the roots and origins of a and More! singular expression in food and cuisine, known as Baja Cuisine. Visit the epicenter of the gourmet “Food Truck” culture in Tijuana. From sashimi, to Korean tacos, oc- topus hamburgers, you will be transformed! Explore Craft Beers in Tijuana! Visit the Museum of the Californias to learn of the early history and set- tlement of Baja California, from prehispanic cultures to the estab- lishment of missions in the region. Visit the Kumiai people in Tecate, the early settlers of Baja California. Explore the Valle de Guadalupe wineries that dot this region. We have selected some of our favorites! Travel to Ojos Negros Valley to ex- plore the world of artisan cheeses! In the Valley of San Vicente, learn Baja California is a singular physical landscape, that has equally singu- of the olive oil production there! lar expressions in food and a burgeoning micro-wine industry. Given its climate and soil, the cuisine is akin to a Mediterranean one, and has been Explore the seaside communities of coined, “Baja Med” by Chef Miguel Angel Guerrero, one of its early and Rosarito and Ensenada. We’ll visit foremost protagonists. Vintners Camilo Magoni and Hugo d’Acosta are the seafood and fish purveyors and among the early pioneers. We’ll explore the early settlers of this region by enjoy some of the freshest seafood visiting the Museo de las Californias and the Kumia Community Museum, in the region! in Tijana and Tecate.
    [Show full text]
  • Baja Bits & Bytes
    BBaajjaa BBiittss & Bytes & Bytes NEWS AND UPDATES FROM DISCOVER BAJA TRAVEL CLUB JUNE 2013 June Swell Alert Scorpion Bay Surfing & Fishing Club reports to Discover Baja that another swell is heading Scorpion's way and is expected to start showing on Wednesday, June 5th. As of now they are calling for it to be double overhead on Thursday and Friday with swell in the overhead range as late as Sunday. Summer is here and now is the time to head south of the border. Check out our website at www.scorpionbayclub.com for info about accommodations or you can reach us by email at [email protected] or by phone at (858) 551-4900 to make a reservation. BAJA BASH Helps WiLDCOAST Celebrate the Best of Baja Join WiLDCOAST on June 15, 2013, at the Port Pavilion in San Diego, as they host the 2nd Annual Baja Bash! This fundraising event will celebrate the best food, beer, and wine from both San Diego and Baja California, and highlight WiLDCOAST’s conservational successes on both sides of our shared coastline. This year WiLDCOAST will be honoring lucha libre icon El Hijo del Santo as a defender of the ocean and marine life, as well as chef Javier Plascencia, for leading Baja’s gastronomic revolution, with a sustainable message. San Diego's own and nationally recognized B-Side Players will be their featured musical guests. The Baja Bash will bring together the best flavors of the region, as they feature 8 chefs from both sides of the border, including: (from San Diego) Flor Franco of Indulge Catering, Jason Knibb of NINE-TEN, Todd Nash from Blind Burro, Chad White of Plancha Baja Med, and (from Baja California), Drew Deckman of Deckman’s San Jose, Miguel-Angel Guerrero of La Querencia, and Javier Plascencia of Mision 19.
    [Show full text]
  • Street Gourmet LA Chef John Sedlar's Rivera and Playa Have A
    Share Report Abuse Next Blog» STREET GOURMET LA WEDNESDAY, FEBRUARY 8, 2012 SEARCH THIS BLOG Chef John Sedlar's Rivera and Playa Have a Search Secret...Menu-PST's Art as an Appetizer Available Feb. 7-March 31 FOODBUZZ LIKE STREET GOURMET LA ON FACEBOOK! Like Send 164 likes. Sign Up TWITTER '47 Chevy in Wilmington, CA by Oscar Castillo @michellebranch No! Stay with your babies. 17 minutes ago Chef John Sedlar knows how to throw a party. I attended a preview @chucheman1 entonces, alla nos for the Pacific Standard Time Art as an Appetizer secret menu at vemos 20 minutes ago both Playa and Rivera restaurants. Influential bartender Julian Cox @chucheman1 Orale. Oye, este shook our drinks into splashes of Endless Summer; mezcal baron Ron sabado me voy a tocar con Cooper himself poured his brand of lusty nectar from the gods; and Marisela en Volcan, alla en famous artists and their admirers took in a late lunch with foodists Tijuana. about 8 hours ago and twitterati. follow me on Twitter The menu is a collaboration of Chef John Sedlar(Rivera, Playa), Del Maguey's Ron Cooper, and mixologist Julian Cox. An inspired menu to provoke an interest in Pacific Standard Time's Performance and Public Art Festival. Only those in the know--that means you--will have a go at this quite reasonable tasting at $37 for 3-course meal. Ask for the Pacific Standard Time menu and dine over works of art hand selected by Chef Sedlar, who will open his own Museum Tamal this year. Black Bean Brownies by: Scarletta Bakes Caprese Pizza & Gorgonzo..
    [Show full text]
  • Licuados Y Jugos Especiales Shakes & Juices Jugos Y Frutas Shakes
    Desayunos • Breakfast Licuados y Jugos Especiales Shakes & Juices USD MXN • Licuados / Fresh Fruit Shakes 300ml. ....................................................................................... $3.45 $69.00 Papaya, platáno, fresa, melón. strawberry (in season) banana, cantaloupe • Malteadas-platáno / fresa / vainilla Milk Shakes .................................................................... $3.80 $76.00 Your choice of banana, strawberry or vanilla. • Licuado de Avena, Oatmeal shake ............................................................................................ $4.40 $88.00 Leche de Soya, Manzana, Avena entera, Nuez Miel de abeja. Soy Milk, Nuts, Apple & Honey, oat meal. • Platáno o Manzana o fresa con Nieve de Vainilla .................................................................. $3.80 $88.00 Leche Fresca, Nieve de Vainilla, Canela Molida Banana or Apple, or Strawberry & Vanilla Ice Cream with Milk and Ground Cinnamon. • Perejil, Apio Nopal y Jugo de Naranja .................................................................................... $3.45 $69.00 Parsley, Celery, Cactus & Orange Juice 2.95. • Nopal, Linaza, Jugo de Naranja y Miel de Abeja .................................................................... $4.20 $84.00 Orange Juice, Cactus, Linseed & honey. • Espinacas, Apio, Nopal, Manzana Verde, Piña, Avena y Jugo de Naranja 300 ml. ............................................................................................................ $3.80 $76.00 Spinach, Celery, Cactus, Apple, Pineapple,
    [Show full text]
  • View Presentation
    We provide free-of-charge services to foreign companies that are looking for business opportunities in Mexico to successfully expand their operations. We promote the economic development and foreign investment in the Tijuana and the MegaRegion. We have more than 30 years of experience offering a global business network, strategic alliances, professional promotion systems and methodology, specialized committees, and business intelligence. Investment Challenges at the Border TIJUANAEDC.ORG Know the Mega-Region: CaliBaja TIJUANAEDC.ORG United States of America Los Angeles San Diego Tijuana Mexicali Ensenada BAJA Mexico SEAPORTS 1H 33 MIN 24 MIN 2H 9 MIN ENSENADA SAN DIEGO, CA LONG BEACH, CA SAN DIEGO Land Ports Port of of Entry San Ysidro Cross Border Otay Border Tijuana is strategically Xpress (CBX) Crossing located just across the border from the US, with three points of entry and a new one on the way. TIJUANA Otay Mesa II (Land Port) LOGISTICS 1. SAN YSIDRO 2. CROSS BORDER XPRESS (CBX) 3. MATRIX (AIR CARGO HUB) 4. OTAY 1 5. OTAY 2 6. TECATE 7. MEXICALI Knowing Baja by numbers TIJUANAEDC.ORG IMMEX COMPANIES INDUSTRIAL SECTORS • 6,478 in all Mexico • 1,012 Baja California ELECTRONICS 65,000 EMPLOYEES • 954 Zona Costa 150 COMPANIES 50,000 EMPLOYEES INTERNATIONAL MED-DEVICE 50 COMPANIES TRADE IN IMMEX #1 NORTH AMERICA • $387 MDD exports in Mexico 15,000 EMPLOYEES • $38 MDD exports in BC AUTOMOTIVE • Total exports in Mexico 10% 55 COMPANIES • Total manufacturing exports 63% AEROSPACE 13,000 EMPLOYEES TOTAL JOBS & DEFENSE 45 COMPANIES • 897,000
    [Show full text]