APERITIVOS SALADS Quesadillas Tradicionales SINCRONIZADAS
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Appetizers Antojitos Mexicanos
D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821. -
Aperitivos Tacos Ensaladas Sincronizadas Burritos
APERITIVOS Guacamole 10 Mashed Avocado & Corn Chips de Mole Nachos 9 Corn Chips w/ Black Beans, Cheese, Guacamole, Pico de Gallo & Sour Cream with Choice of Steak, Chicken or Chorizo 11 Crispy Calamary 12 Jalapeño Aioli, Tamarindo Sauce and Corn Relish Chicken Taquitos 7 3 Pan Fried Taquitos with Lettuce, Queso Blanco & Sour Cream Queso Fundido 11 House Blend Melted Cheese Choice of Chorizo or Wild Mushrooms and Flour Tortillas Ceviche de Veracruz 10 Sea Scallop or Fish, Poached in Fresh Lime Juice - Veracruz Style with Onion, Tomato, Jalapeño, Avocado, Cucumber, Cilantro and Olive Oil Cocktail de Camarones 9 Shrimp Cocktail w/ Cocktail Sauce, Onion, Cilantro and Avocado TACOS SINCRONIZADAS 3 Per Order. Quesadillas Served with Onion & Cilantro. No Mix and Match. Made with 2 Flour Tortillas Monterrey Jack & Blanco Cheese, Lettuce Carne Asada 13 & Pico de Gallo Grilled Skirt Steak Carne Asada Grilled Steak 8 Al Pastor 12 Sautéed Garlic Spinach 7 Achiote Marinated Pork with Grill Pineapple Pollo Grilled Chicken 8 Carnitas 12 de Queso (Plain) Cheese 5 Slow Roast Pork Marinated in Citrus Juices Larger Size of Any Sincronizada Pollo 11 Grilled Chicken Seasoned in Guajillo and Ancho Pepper Add 2.50 Baja 13 Crispy Beer Battered Mahi-Mahi, Mango Habanero Salsa, Cabbage and Cilantro BURRITOS Served in Flour Tortilla w/ Cheese, Red Rice, Black or ENSALADAS Pinto Beans, Pico de Gallo & Sour Cream de Mole Salad 8 Carne Asada Grilled Steak 10 Baby Lettuce, Avocado, Tomato, Onion, Peppers, Pollo Grilled Chicken 9 Cucumber, Pumpkin Seed & Balsamic Vinaigrette. -
Dine-In Menu
PURE Tacos puerco al pastor (gf) pollo (gf) marinated & sauteed pork, chipotle chicken, diced onion, pineapple, onion, chihuahua cheese, cilantro, mexicana salsa TAQUERIA cilantro, chile de arbol salsa 2 tacos 9.29 | 3 tacos 11.29 2 tacos 10.29 | 3 tacos 11.99 house made tortillas *carne asada (gf) appetizers birria (gf) marinated & grilled all-natural steak, braised lamb leg, fundido cheese, diced onion, cilantro, guajillo salsa cilantro, onion, adobo grilled tortilla, 2 tacos 12.49 | 3 tacos 14.29 TOTOPOS & Salsa (v | gf) watercress salad, habanero salsa camarÓn o pescado crisp totopos, house & cremosa salsas 1.99 2 tacos 11.99 | 3 tacos 14.99 fried shrimp or fish, poblano slaw, 7 Salsas coliflor O portobello (v | gf) chipotle mayo, cruda tomatillo salsa guajillo, charred verde, cruda, cashew, cascabel, cumin & turmeric roasted cauliflower 2 tacos 11.29 | 3 tacos 13.99 habanero, roasted chile de arbol 5.99 or cilantro grilled portobello mushroom, pescado a la parrilla (gf) queso con todo pumpkin seed pesto, smoked cashew salsa (gf) citrus-grilled fish, charred pico de gallo, 2 tacos 9.29 | 3 tacos 11.29 queso gringo, tinga chicken, black beans, avocado, cruda tomatillo salsa pico de gallo, fresh jalapeños, guacamole 2 tacos 11.99 | 3 tacos 14.99 roasted chile de arbol salsa, totopos 9.99 sandwiches guacamole y TOTOPOS (v | gf) avocado, onion, jalapeño, cilantro, lime, pico de gallo, totopos 9.29 *torta de carne y chorizo torta cubana all-natural steak, chorizo, ham, avocado, black forest ham, braised pork, Queso Gringo (v) jalapeño, -
N/Protein Determination in Pumpkin Seed According to the Dumas Method (He/Ar As Carrier)
APPLICATION NOTE F&F-D-001-2019/A1 N/Protein Determination in Pumpkin Seed according to the Dumas method (He/Ar as Carrier) Reference: AOAC 992.23 Crude Protein in Cereal Grains and Oil seeds Tested with VELP Scientifica NDA 702 Dual Carrier Gas Dumas Nitrogen Analyzer (Code F30800080) Copyright © 2019 VELP Scientifica. All rights reserved. No part of this publication may be reproduced or transmitted in any form or for any purpose without the express permission of VELP. VELP Scientifica, Italy Tel: +39 039 628 811 Fax: +39 039 628 8120 www.velp.com APPLICATION NOTE F&F-D-001-2019/A1 Introduction Pumpkin seeds are nutrient-rich, with especially high content of protein, dietary fiber and numerous micronutrients. The seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin seeds are a common ingredient in Mexican cuisine and they are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. The oil of pumpkin seeds, a culinary specialty and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. Protein Determination in Pumpkin seed The Dumas method starts with a combustion furnace (CF), obtaining a mixture of gas molecules. Water is removed by a first physical trap (WT1 - DriStep™), placed after the combustion, and a second chemical one (WT2). Between the two, the elemental substances passed through a reduction furnace (RF). The auto-regenerative CO2 adsorbers let pass only the elemental nitrogen that is detected by the LoGas™ innovative Thermal Conductivity Detector (TCD) with no requirement for a reference gas. -
Pumpkin Painting Yields Profit for Art Department
To learn how to make pumpkin patch the panther brownies, see page 3. October 31, 2017 Halloween edition Student newspaper of Volume 86 Phillipsburg High School 4 Pages 410 South Seventh Street Phillipsburg, KS 67661 pause Teachers find a way to bring Halloween to the classroom LEYLA KARIM Senior Editor As students leave elementary school and Mrs. Hart isn’t the only one continuing a tra- move on to higher grade levels, they have to put dition. Ag teacher Marvin Fehlman and his FFA many things behind them. One of those things students will help with the Halloween festivities is the class Halloween parties. Sure, they may at the town square on the night of Halloween. have a few Halloween snacks in fifth or sixth The idea was first proposed last year by now grade, but by the time high school rolls around, senior, Maggie Shaw. The idea was then brought students don’t really celebrate the holiday as to chamber of commerce member Angie Wells much. who allowed the FFA students to be involved. A However, several faculty members have few activities that the FFA members put on were found ways to present the holiday as a learn- a pumpkin seed spitting contest, face painting ing opportunity. Spanish teacher Megan Hart is and a hayride. continuing the tradition of teaching her students "I want students to be involved because it's about La dia de los muertos, or, the Day of the good for them and good for the community if Dead. they would help out," Fehlman said. “[Day of the Dead] is celebrated in the Mexi- The FFA members plan to be involved in the can culture on November first and second. -
Short Rib Cochinita Pibil
Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible. -
Diapositiva 1
Semana Lunes Martes Miércoles Jueves Viernes Desayuno Melón Gelatina Papaya Huevo Gelatina Cereal con Conchas Salchicha revuelto Panque leche Leche frita Leche Atole 1 pan bimbo Tortilla Refrigerio Torta Fruta de Verduras Quesadilla Fruta De jamón temporada julianas Brócoli Manzana Palitos de (1) Jícama Enfrijoladas zanahoria Pan telera Pepino ½ plátano con queso ½ Galletas o 1, ½ saladas (2) alegría Ate Comida Sopa de Arroz blanco Crema de Sopa de Sopa de pasta Calabacitas zanahoria pasta verdura Picadillo a la Torta de Pechuga Bistec en Lunetas mexicana atún con frita jitomate Natilla de papa Ensalada de Con chocolate Ensalada zanahoria calabacitas fresca * Flan y chícharos Fruta Agua Melón Semana Lunes Martes Miércoles Jueves Viernes 2 Desayuno Gelatina Manzana Melón Papaya y Pera Rolles de Hot cakes Burritos de plátano con Jugo canela Leche frijol yogurt y Dobladitas Leche Leche granola de pollo Refrigerio Salchichas en Huevo duro Gelatina Tacos de Jícama, salsa verde Con cátsup Ensalada de frijoles zanahoria y con papas Ensalada de atún blandos pepino con Tortilla (1) Lechuga con Pan (1) chile y limón jitomate Palanqueta Comida Arroz Espagueti Sopa de Sopa de Sopa de Caldo de Albóndigas codito verduras pasta pollo con Bocadín Tortitas de Tinga de Milanesa verduras papa pollo con empanizada Bombón Ensalada de tostadas Ensalada de pepinos Arroz con col Manzana leche zanahoria, espinaca Fruta Semana Lunes Martes Miércoles Jueves Viernes 3 Desayuno Leche con Sincronizada Huevo Gelatina Pera cereal con lechuga revuelto Pan con Galletas -
Mexican Made Vegan
FOR IMMEDIATE RELEASE Contact: Jon Robertson • [email protected] mexican made vegan Join best-selling author and chef Jason Wyrick as he explores the magic of Mexican regional cooking in Vegan Mexico (Vegan Heritage Press, $22.95, November 2016). A leading authority in vegan Mexican cuisine, Jason shares the core concepts for making authentic, veg-friendly dishes and ties the recipes to their place in the story of Mexico. His delicious recipes capture the essence of the moles of Oaxaca, the smoky chile fl avors of Zacatecas, the fruit-centric Southern regions, and the street food of Mexico City. Recipes include: • Classic Sweet Corn Tamales • Old-Style Street Enchiladas • Sonoran Machaca Burritos • Oaxacan Black Beans • Tres Leches Cake Readers will come away with a new understanding and admiration for the diversity of Mexico, inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, and more. Jason Wyrick is an author, executive chef, cooking teacher, caterer, and founder of the nation’s fi rst vegan food magazine, The Vegan Culinary Experience. The author of Vegan Tacos, he co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary profes- sionals. Jason was the fi rst vegan culinary instructor in the Le Cordon Bleu program. He has catered for major corporations, including Google, and taught vegan cooking classes worldwide. His work has been featured in the New York Times, Vegetarian Times, and on both local and national television. Vegan Mexico by Jason Wyrick Vegan Heritage Press, LLC • Price: $22.95 ($32.00 Canada) ISBN: 978-1-9412-5221-5 • Paperback, 292 pages, 7½ x 9 • Publicity begins November 1, 2016 Available wherever print and ebooks are sold. -
11 0531 MIG Dinner Menu.Cdr
welcome to our kitchen When you come from a big family you quickly beans (cooked to perfection every (emphasis on quickly) learn three very important day), premium seafood, aged things: 1. How to love, 2. How to forgive, and beef, tender chicken, and the 3. Don’t ever be late for dinner. The world is freshest salads and veggies. As filled with restaurants, but Miguel’s is not for our margaritas, they’re your typical, average, run-of-the-mill the best ones around. We make them with restaurant. What makes us different? We 100% Blue Agave tequila (no never scrimp, or cut corners, especially preservatives or additives) and tasting when it comes to our food and our recipes. one will say it all. In fact, since we make For instance, there are over twenty-four everything from scratch it is often easy for us to unique ingredients in our Mole sauce alone. We change an order, accommodate any special diet, never use boxed or freeze-dried anything, just or customize your order. If it’s at all possible to family recipes that have been passed down, accommodate your request we will happily do so. refined, and improved over the years. In other It’s our promise to make you feel welcome and words, we never, ever compromise. We use only part of the family because after all, you are eating the finest aged cheddar cheese (from waxed in our kitchen. Thanks for the opportunity, wheels that we shred ourselves), the best rice and Maria, Pops, and our staff. appetizers Appetizers are made from scratch in our kitchen. -
Download Braised Turkey in Mole Sauce
Braised Turkey in Mole Sauce (adapted from High Plains, the Joy of Alberta Cuisine) You’ll need a cast iron Dutch oven to make this dish in the best way possible. If you don’t have one, put it on your Christmas wish list or just go buy yourself one – You’re worth it! 4 dried ancho chiles 1 chipotle chile in adobo 5 Roma tomatoes, chopped (I left the skins on) 1 large yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1/4 teaspoon dried cumin Bouquet garnie of 6 whole allspice berries, 1 stick cinnamon, 3 cloves and 4 whole peppercorns wrapped in cheesecloth 1 cup water 1/4 cup blanched almonds 1/4 cup sesame seeds 1/4 cup raisins 2 cups low sodium chicken broth 1 cube Knorr Swiss Chicken bouillon 3/4 of a disc of Mexican Chocolate, chopped Salt and freshly ground black pepper 2 large turkey thighs, skin on (about 2.5 pounds) 2 tablespoons vegetable oil Heat cast iron Dutch oven over high heat. Add dried ancho chiles and cook, pressing down with a spatula until soft. Turn often so they don’t burn. (About 5 minutes). Remove from heat and place chiles into a bowl. Cover with boiling water and allow to hydrate for 15 minutes. Remove from bowl and remove seeds and stems. Place chiles into a medium pot along with chipotle, tomatoes, onion, garlic, oregano, cumin, bouquet garni and water. Bring to a boil, then reduce heat to low simmer, cover and cook for 30 minutes. -
Burnet Brunch
available as cocktail to-go contains adaptogens or superfoods COCKTAIL CLASSICS MIMOSA 10 COFFEE + TEA ROSÉ + FROSÉ 13 strawberry frosé popsicle . sparkling rosé v1 . grass-fed butter + whey v2 . coconut milk + collagen HARE RAISER 13 v3. vegan (v) vodka . lion's mane . carrot juice . mint . house juiced ginger . raw honey . lemon . celery bitters CAPPUCCINO GINGER-TURMERIC COLLINS 13 5.75 / 6.50 vodka . house juiced ginger . turmeric . raw honey . lemon PITAYA MARGARITA 13 HOUSE CHAI blanco tequila . pitaya pink dragonfruit . lime . raw honey 5.50 / 6.00 12 SPICY PALOMA VANILLA LATTE blanco tequila . mezcal . texas grapefruit . lime . turbinado . habañero bitters 7 / 7.50 HARD CHERRY LIMEADE 12 gin . luxardo . st. germain . house cherry turbinado . bourbon cherry . lime . topo MOCHA LATTE 7.50 / 8 HIGH TAI 13 CBD . Jamaican rum . white rum . cointreau . orgeat . pineapple . lime . blackstrap rum float MAYAN MOCHA BOURBON PEACH SOUR 12 7.75 / 8.25 bourbon . peach jam . herbed bitters . raw honey . lemon adaptogens . cayenne SWEET TEA OLD FASHIONED 13 PUMPKIN SPICE LATTE yaupon-citrus infused rye . raw honey . mint 6.50 / 7 GOLDEN MILK MATCHA WHITE WINE BEER + CIDER 7.25 / 7.75 golden milk + matcha LAGER | OMISSION 6 CHARDONNAY | FREI BROTHERS crisp hops . balanced malt 12 / 42 california | russian river valley 4.6% ABV MATCHA LATTE 6.50 / 7 SAUVIGNON BLANC | WHITEHAVEN PALE ALE | OMISSION 6 11 / 42 new zealand | marlborough floral hops . caramel malt 5.8% ABV BONE BROTH RED WINE DELICIOUS IPA | STONE BREWING 6 bright . citrus forward . hoppy CHICKEN BONE BROTH 7.7% ABV PINOT NOIR | BLUE QUAIL 4.75 / 6.00 13 / 50 california | mendocino SMELL THE VAN | FAIRWEATHER 7 herbal . -
Breakfast Breakfast Burritos
omelette BREAKFAST Accompanied with beans, potatoes and Accompanied with beans, potatoes and choice of 2 flour or 2 corn tortillas. choice of 2 flour or 2 corn tortillas. Egg whites $1.50 EXTRA. Egg whites $1.50 EXTRA. CHILAQUILES $11.25 SPANISH OMELETTE $10.75 Fried corn tortillas topped with queso fresco, Jack and cheddar cheese, bell peppers, onions, red onions, sour cream and avocado. tomatoes and avocado, topped with ranchero Accompanied with choice of two eggs any style. sauce. Choice of sauce: Roasted Tomato Mole Poblano ESPINACAS CON CHAMPINONES $10.75 Red Guajillo Chipotle Cream sauce Green Tomatillo Spinach, mushroom, Monterrey Jack cheese and avocado, topped with ranchero sauce. Add Grilled Chicken breast $3.25, Chilorio $3.25, Carnitas $3.75, Carne Asada $3.95, CALIFORNIA OMELETTE $10.95 Arrachera $4.25 Bacon, tomatoes, onions, cheddar cheese, and avocado. HUEVOS RANCHEROS $10.25 Two any style eggs over 2 corn tortillas topped BEEF OMELETTE $10.75 with salsa ranchera, Monterrey Jack cheese and Shredded beef, bell peppers, onions, tomatoes, sour cream. cheddar cheese, sour cream and avocado, topped with ranchero sauce. HUEVOS A CABALLO $11.35 Two shredded chicken enchiladas topped with SHRIMP OMELETTE $13.95 two over medium eggs, our special “El Tapatio” Sauteed shrimp, Monterrey Jack cheese, poblano homemade sauce and sour cream. pepper, avocado and Chipotle cream sauce. ARRACHERA AND EGGS $14.95 Skirt steak and 2 eggs any style, avocado and COSECHA OMELETTE Asparagus, spinach, mushrooms, tomatoes, red $12.95 salsa fresca. onion, red bell peppers and avocado. Revueltos- Scrambled BREAKFAST $7.95 Accompanied with beans, potatoes and BURRITOS choice of 2 flour or 2 corn tortillas.