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Taco Palenque Nutrition Information a 2,000 Calorie Daily Diet Is Used for General Nutritional Advice. Individual Calorie Needs
Taco Palenque Nutrition Information 1 A 2,000 calorie daily diet is used for general nutritional advice. Individual calorie needs may vary. Some items included on this list may not be available at all restaurants. TACOS. Served on flour tortilla except Matamoros and Crispy Taco served on corn tortilla Serving Size (g) Calories Fat Cal Fat (g) Sat (g) Trans (g) Chol (mg) Sod (mg) Carbs (g) Fiber (g) Sugar (g) Prot (g) Vit A % Vit C % Calcium% Iron % Chorreado 147 380 180 20g 7g 0.5g 15mg 830mg 28g 9g < 1g 22g 0% 0% 4% 15% Casero 176 380 150 16g 5g 0g 10mg 1050mg 41g 10g 1g 16g 0% 0% 6% 15% Matamoros 140 340 150 17g 7g 0g 25mg 410mg 23g 4g 0g 19g 4% 4% 10% 10% Al Pastor 122 310 150 17g 7g 0g 30mg 710mg 25g 2g 2g 16g 80% 15% 2% 10% Pirata 224 680 350 39g 17g 1g 60mg 1300mg 47g 10g 1g 35g 8% 0% 35% 20% Pirata Jr. 147 420 220 25g 11g 0g 40mg 860mg 29g 8g < 1g 21g 6% 0% 25% 10% Fajitas 105 310 140 15g 5g 0.5g 15mg 580mg 19g 2g < 1g 24g 0% 0% 2% 15% Picadillo 181 380 150 16g 6g 1g 45mg 620mg 39g 3g < 1g 19g 2% 4% 4% 15% Guisada 178 330 100 11g 3.5g 0g 75mg 300mg 24g 3g 2g 32g 40% 6% 4% 25% Chicken Fajitas 105 260 80 9g 2.5g 0g 20mg 780mg 19g 2g < 1g 24g 0% 0% 2% 6% Sirloin 105 260 80 9g 3g 0g 10mg 590mg 19g 2g < 1g 25g 0% 0% 2% 15% Bean & Cheese 196 600 300 34g 15g 0g 50mg 1150mg 52g 13g < 1g 20g 8% 0% 35% 15% Crispy Taco Picadillo 140 200 90 11g 4.5g 0g 35mg 220mg 13g 2g 1g 11g 20% 6% 10% 8% Taco Beans 153 420 180 20g 7g 0g 10mg 870mg 51g 13g < 1g 10g 0% 0% 6% 15% TACOS. -
Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with Celery and Ranch Dressing
Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with celery and ranch dressing. Bean Dip Choice of plain, hot and BBQ. Refried beans smothered with (10) – 8.50 our cheese sauce – 3.75 Jalisco Sampler Chorizo Dip Beef taquitos, grilled chicken Mexican sausage smothered with quesadillas and 4 wings – 8.75 our cheese sauce – 4.25 Triangle Quesadillas Guacamole Dip – 3.25 Grilled chicken or steak quesadilla Chunky Guacamole Dip with guacamole, pico de gallo, sour Our chunky guacamole made with diced cream and lettuce – 7.00 avocado, onions, tomatoes and cilantro – 4.50 Jalisco’s Spinach Dip Loaded Cheese Fries Chopped baby spinach smothered French fries covered with Monterey cheese, with our cheese sauce – 4.50 cheddar cheese and our own cheese Jalisco Dip sauce, bacon bits and jalapeños – 5.50 Triangle Quesadillas Ground beef smothered in cheese sauce – 3.50 Jalapeño Poppers (6) Pico de Gallo Filled with cream cheese – 4.55 Tomatoes, onions and cilantro mixed Mozzarella Sticks (6) – 4.55 together with squeezed lime juice and a pinch of salt – 1.75 Nachos Served anytime. All nachos include cheese. Fajita Nachos Nachos with Beef & Beans – 6.25 Nachos topped with chicken or steak strips cooked with grilled onions and bell peppers – 8.75 Nachos con Pollo Nachos with chicken and melted cheese – 6.25 Nachos Supreme Nachos topped with beef or chicken, lettuce, Fiesta tomato, sour cream and grated cheese – 6.75 Nachos topped with chicken, cheese, ground beef, beans, lettuce, guacamole, -
Chicken POLLO Vegetarian 999 Chimichangas
chicken POLLO | CHIMICHANGAS | CHICKEN STEAKS | VEGETARIAN | SPECIALTIES All dishes come with tortillas POLLO FAVORITO POLLO AZADO Grilled chicken breast with tropical Grilled chicken breast served with vegetables and a salad 12.99 a salad and avocado 12.50 POLLO FUNDIDO ARROZ CON POLLO Shredded chicken over rice with chorizo Chicken strips over a bed of rice, covered in our and cheese. Served with tortillas 12.99 cheese sauce and served with tortillas 13.99 POLLO LOCO ARROZ CON POLLO Y CAMARONES Grilled chicken breast with shrimp and Chicken strips and shrimp tossed with onion. Served with a salad and rice 14.50 cheese dip. Served with Mexican rice 14.50 HOT & SPICY CHICKEN NEW! POLLO JALISCO Chicken strips in a spicy Diabla sauce with Grilled chicken strips with mushrooms and spinach. onion. Served with rice and beans 13.50 Served with rice, beans, cheese and tortillas 13.50 POLLO TROPICAL NEW! POLLO CHIPOTLE Chicken breast with a tropical veggie mix Grilled chicken strips covered in our delicious chipotle and pineapple. Served with rice 13.50 sauce. Served with rice, beans and tortillas 13.50 NEW! POLLO HAWAIIANO NEW! ARROZ CON POLLO AND VEGGIES Grilled chicken breast cooked with onions, ham Grilled chicken strips and California veggies. Topped and pineapple, then topped with cheese. Served with cheese dip, Served on a bed of rice 12.99 with rice, beans and flour tortillas 13.50 NEW! POLLO MONTERREY Grilled chicken breast, onions, mushrooms, tomatoes and peppers, topped with cheese. Served with rice and beans 13.50 NEW! POLLO TOLUCA Grilled chicken breast with chorizo and cheese. -
APPETIZERS Homemade SOUPS Desserts SPECIALTY TACOS
(575) 527-0817 1551 Amador Ave. Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 Nachos .......................................................................... $9.59 Homemade corn tortilla chips topped with beans, taco meat, and Monday – Chicken and Rice Soup melted cheese. Lettuce, tomatoes and jalapeños upon request. Tuesday – Caldillo (Green Chile Beef Stew) Wednesday – Albondigas (Meatballs with Rice) Nachitos .....................................................................................$8.89 Thursday – Fideos (Vermicelli with Beef) Homemade corn tortilla chips topped with beans Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice and melted cheese. Saturday & Sunday Menudo - $7.79 Si Señor Wings ...........................................................$10.39 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Get these great wings slightly battered, perfectly cooked and Posole Fresh Daily - $7.69 served with a side of spicy BBQ sauce and ranch. Seasonal (Nov-Feb) Chile Cheese Fries ...............................................................$8.89 French fries smothered with cheese and your choice of red LITTLE ONES MENU or green chile. (12 years or younger only) ................................................................... Taco Plate ................................................................................... $6.39 House Sampler $10.59 One beef or chicken -
Vegetable Quesadilla Recipe
Vegetable Quesadilla for CACFP CACFP Crediting Information 1 Quesadilla provides: Legume as Meat Alternate: .5 oz. meat alternate, ¼ cup vegetable, and 1.5 oz. eq. grain (depending on the size of tortilla) OR Legume as Vegetable: .25oz eq. meat alternate, ¼ cup vegetables, and 1.5 oz. eq. grain (depending on the size of tortilla) 25 Servings Ingredients Weight Volume Corn, Frozen 1 lb. 2 ¼ c Fresh Onion, Chopped 8 oz. ½ c Fresh Green Bell Peppers, Chopped 12 oz. 1 2/3 c Black Beans, Canned, low-sodium, drained and rinsed 1 lb. 1 ¾ c Mexican Seasoning Mix 1 TBSP Fresh Tomatoes, Diced 8 oz. 2 c Fresh Cilantro, Minced (optional) Low- Fat Monterey Jack Cheese, Shredded 8 oz. 2 c Whole-Grain Tortillas, 8” or 42 grams 25 each Directions 1. Pour 1 TBSP into a large sauté pan, heat for 2 minutes. Add onions and peppers. Cook until onions are translucent. 2. Add corn and beans to onion mixture. Continue to cook to 140°. 3. Add seasoning, cilantro (if desired) and tomatoes, stir and set aside. 4. Place tortillas on a sheet pan. Using, portion 1/3 cup vegetable mixture on the right side of each tortilla. Spread evenly. 5. Top vegetables on each with 1 ¼ TBSP cheese. Fold left side of each tortilla over mixture, and press down gently. 6. Place sheet pans in oven for 5-7 minutes to allow cheese to melt and heat through. 7. Hold for hot service at 140° or higher. 8. Cut each quesadilla in half and serve each student both halves. -
APPETIZERS Homemade SOUPS SPECIALTY TACOS LITTLE ONES
(575) 527-0817 1551 Amador Ave., Las Cruces, NM 88001 Sergio Castillo - Restaurant Manager Open Everyday 11:00am to 8:00pm www.sisenor.com APPETIZERS HOMEMADE SOUPS Nachos ........................................................................$10.50 Bowl of soup M-F- $7.49 Upgrade to Large Soup - $1.99 handmade corn tortilla chips topped with refried beans, our signature queso, freshly grated Monterey Jack and cheddar Monday – Chicken and Rice Soup cheese, your choice of ground beef, shredded beef, or shredded Tuesday – Caldillo (Green Chile Beef Stew) chicken. Lettuce, tomatoes, and jalapeño upon request. Wednesday – Albondigas (Meatballs with Rice) Add carne asada or al pastor ..................................................$2.50 Thursday – Fideos (Vermicelli with Beef) Friday – Cod Fish & Shrimp Soup w/ Vegetables & side of Rice Si Señor Wings ................................................................ $11 Get these great wings slightly battered, perfectly cooked and Saturday & Sunday served with a side of spicy BBQ sauce and ranch. Menudo - $7.79 Caldo de Res - $8.09 (Vegetable Beef Soup & side of rice) Chile Cheese Fries ...............................................................$8.89 Posole Fresh Daily - $7.69 French fries with your choice of chile topped with melted, freshly Seasonal (Nov-Feb) grated Monterrey Jack and cheddar cheese. Asada or Al Pastor fries ................................................ $12 Crispy French fries topped with our signature queso, freshly LITTLE ONES MENU grated Monterey Jack and cheddar -
Was the Taco Invented in Southern California?
investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition. -
Taco Head by Viola Canales
Taco Head by Viola Canales Mama used to pack two bean tacos for my school lunch each day. Every morning she'd get up at five to make a fresh batch of flour masa. She'd roll out and cook one tortilla at a time until she had a big stack of them, nice and hot, and then she'd fill each with beans that she'd fried in bacon grease and flavored with chopped onion in her huge cast-iron skillet. And each morning I would sit at the kitchen table and say, "Mama, can I please have some lunch money too, or a sandwich instead?" But the reply was always the same: "Why, mi’ja? You already have these delicious bean tacos to eat." It wasn't that the tacos weren't good; it was that some kids called all Mexican Americans beaners, so the last thing I needed was to stand out like a big stupid sign. All the other kids either bought their lunch at the cafeteria or took nice white sandwiches. I started going to the very end of the cafeteria, to turn my back and gobble up my tacos. Then I started eating each taco by first putting it in a bag. It would take me all of five minutes to eat, and then I'd go outside to the playground. I was always the first one there, often the only one for quite a while. But I didn't mind, except on really cold days, when I wished I were still inside. On one cold day, I so dreaded going outside that I started eating my second taco rather slowly. -
GUACAMOLE with Tostadas, Lime ...MKT
GUACAMOLE with tostadas, lime ............................. MKT FLAUTAS chicken tacos dorados, shredded lettuce, sour cream, queso fresco and salsa cremosa ..................13 CHILE CON QUESO Classic ....................................................................... 8 NACHOS bean and cheese nachos, jalapeños, Picadillo ................................................................... 10 guacamole, sour cream ............................................10 Chicken Fajita .......................................................... 10 Compuesto (picadillo, guacamole, sour cream) ....... 13 CHICKEN NACHOS grilled fajita chicken on bean and cheese nachos, jalapeños, guacamole, sour cream .14 QUESO FUNDIDO broiled Monterey Jack and Chihuahua cheeses, STEAK NACHOS* grilled fajita steak on bean and cheese warm tortillas, salsa cremosa ................................... 10 nachos, jalapeños, guacamole, sour cream ................16 ~ with rajas y hongos ............................................... 12 QUESADILLA fresh made tortillas, Monterey Jack and ~ with chorizo ........................................................... 13 cheddar cheese, lettuce, guacamole, sour cream and ~ with camarones ..................................................... 13 jalapeños ................................................................ 10 ~ con chicken fajita ...................................................14 HOT TAMALES adobo pork, chili gravy, saltines ......... 12 ~ con steak fajita ......................................................16 CAMPECHANA -
Chicken and Cheese Quesadilla Resource Used for Crediting FBG Servings 24 Portion Size 1 Whole Tortilla Yield 24 __
Recipe Crediting Worksheet Recipe Name Chicken and Cheese Quesadilla Resource used for Crediting FBG Servings 24 Portion Size 1 whole tortilla Yield _ 24 __ (1) (2) (3) (3) (3) Grains/ Ingredient Amount Meat/Meat Vegetable/ Breads (weight or Alternate Fruit (equivalent for measure) (ounces) (total cups) 3-5 yr old) Chicken breast, raw, boneless, 2.5 lb 29 skinless Shredded cheese 12 oz 12 Flour tortilla –whole wheat, 2 dozen 6” = 48 serv. 6” diameter (4) 41 48 Recipe Total ounces cup(s) equiv (5) Multiply by 4 = divide by the divide by the number of servings ¼ c number of servings (6) the recipe yields the recipe yields Calculations divide by the 24 24 number of servings the recipe yields Each portion (7) 2 contributes 1.7 ounces ¼ cup(s) equiv Instructions: 1. List all ingredients and the form they are in (whole, diced, chopped, etc). 2. List the measured amount of the food item in either the weight or measure (volume). 3. Record the yield of the Meat/Meat Alt. in ounces, the yield of Vegetable/Fruit in whole cup servings, and the Grains/Breads in equivalents for ages 3-5. Use the USDA Food Buying Guide and the Easy to Use Grains/Breads Chart to determine the yield of these ingredients. 4. Add up the number of ounces of Meat/Meat Alt., total cup servings of Vegetable/Fruit, and the total equivalents of Grains/Breads for ages 3-5. 5. Multiply the total cups of Vegetable/Fruit by 4 to get the total number of ¼ cups. 6. -
Burritos & Bowls Chef's Bowls
BURRITOS & BOWLS QUESADILLAS Regular 7.99 / Small 7.19 Special-dilla 905 CAL 8.19 California Jack cheese with blackened chicken, Screamin’ Burrito black beans and spinach. Served California Screamin’ 133 CAL 465-861 CAL with sour cream and salsa. Blackened chicken, rice, queso, BBQ Chicken 779 CAL 8.09 fajita veggies, California Screamin’ Jack cheese, grilled mesquite sauce and salsa. chicken and BBQ sauce. Served with sour cream and salsa. 133 CAL Fajita 390-774 CAL Choice of grilled mesquite chicken CBT (Chicken Bacon Tomato) 8.39 or steak (+1.00), rice, fajita veggies, 936 CAL sour cream, guac and salsa. Blackened Chicken Caesar Jack cheese, grilled mesquite 714-1,173 CAL chicken, diced tomato and bacon. Honey Lime 389-766 CAL Blackened chicken, rice, black beans, Served with Jalapeño Ranch Grilled mesquite chicken, rice, Honey Jack cheese, Caesar dressing, sauce and salsa. 219 CAL Lime sauce, romaine and salsa. romaine and salsa. The Classic 598-848 CAL 7.79 No-Meato 327-689 CAL 463-859 CAL Jack cheese and your choice of Sautéed farm-fresh veggies, rice, Carnitas Verde Pork carnitas, rice, Jack cheese, chicken, steak (+1.00), pork carnitas, black beans, guac, Spicy Sunset sour cream, Enchilada sauce, taco beef, fish or farm-fresh sauce, spinach and salsa. tortilla strips and salsa. veggies and beans. Served with sour cream and salsa. 133 CAL Korean BBQ 399-808 CAL 535-949 CAL Grilled mesquite chicken, steak, Bacon Chicken Club Grilled chicken, bacon, rice, Jack (+1.00), or pork carnitas, rice, fajita cheese, Jalapeño Ranch sauce, veggies, sweet and spicy Korean FAJITAS Roma tomato chunks and romaine. -
GUACAMOLE with Tostadas, Lime ...MKT CHILE CON QUESO Classic
GUACAMOLE with tostadas, lime ............................ MKT FLAUTAS chicken tacos dorados, shredded lettuce, sour cream, queso fresco and salsa cremosa .................. 13 CHILE CON QUESO Classic ...................................................................... 8 NACHOS bean and cheese nachos, jalapeños, Picadillo .................................................................. 10 guacamole, sour cream ........................................... 10 Chicken Fajita ......................................................... 10 CHICKEN NACHOS grilled fajita chicken on bean and Compuesto (picadillo, guacamole, sour cream) ....... 13 cheese nachos, jalapeños, guacamole, sour cream . 14 QUESO FUNDIDO STEAK NACHOS* grilled fajita steak on bean and cheese broiled Monterey Jack and Chihuahua cheeses, nachos, jalapeños, guacamole, sour cream ............... 16 warm tortillas, salsa cremosa .................................. 10 ~ with chorizo.......................................................... 13 QUESADILLA fresh made tortillas, Monterey Jack and ~ with camarones .................................................... 13 cheddar cheese, lettuce, guacamole, sour cream and jalapeños ............................................................... 10 HOT TAMALES adobo pork, chili gravy, saltines ......... 12 ~ con chicken fajita .................................................. 14 ~ con steak fajita ..................................................... 16 CAMPECHANA DE MARISCOS 16 spicy gulf shrimp, octopus, lump crab and avocado, tostadas