Mi Panadería Mixes & Bases
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TEAM-Mexico's
TEAM-Mexico’s Guided Discovery Orientation Program An Introduction to TEAM-Mexico’s Guided Discovery Program “After three weeks of residing in the republic of Mexico, Mr. Winthrop was not only convinced that he knew the country perfectly, but also that he had seen everything- that he had penetrated the character and the customs of its people and had explored it thoroughly.” Translated from Canasta de Cuentas Mexicanos by B. Traven Cultural Orientation: FAIL! Unlike this clueless tourist, we hope that you will start the journey of understanding and enjoying Mexico and her culture. It will take a lifetime! That’s why we called our program Peregrinando which means, “ taking a journey, a pilgrimage.” This program is part of a two year orientation for new workers . On the next page, you will see a timeline. It includes formal language study, journaling and a coaching program. We hope that you will develop skills of observation and sympathetic questioning that will serve you throughout your career. Please journal your observations and discuss your experience with your coach each week. Both of you can keep a checklist to record your progress. The activities can be done in any order. Some of the activities will be easy to do, others may require a translator for you to complete. If you would like to substitute another activity or reading for one we have chosen, please talk with your coach first. Our thanks to Beth Wyse, Curriculum Designer for Lifelearner Network, who guided us as we attempted “the discovery method.” We used many of Dr. Herbert Purnell’s general topics as an outline for our program (2004, A Language and Culture Learning Program for Independent Learners, preliminary rev. -
Día De Los Muertos K-12 Educator’S Guide
Día de los Muertos K-12 Educator’s Guide Produced by the University of New Mexico Latin American & Iberian Institute Latin American & Iberian Institute Because of the geographic location and unique cultural history of New Mexico, the University of New Mexico (UNM) has emphasized Latin American Studies since the early 1930s. In 1979, the Latin American & Iberian Institute (LAII) was founded to coordinate Latin American programs on campus. Designated a National Resource Center (NRC) by the U.S. Department of Education, the LAII offers academic degrees, supports research, provides development opportunities for faculty, and coordinates an outreach program that reaches diverse constituents. In addition to the Latin American Studies (LAS) degrees offered, the LAII supports Latin American studies in departments and professional schools across campus by awarding stu- dent fellowships and providing funds for faculty and curriculum development. The LAII’s mission is to create a stimulating environment for the production and dissemination of knowl- edge of Latin America and Iberia at UNM. We believe our goals are best pursued by efforts to build upon the insights of more than one academic discipline. In this respect, we offer interdisciplinary resources as part of our effort to work closely with the K-12 community to help integrate Latin American content mate- rials into New Mexico classrooms across grade levels and subject areas. We’re always glad to work with teachers to develop resources specific to their classrooms and students. To discuss this option, or for more comprehensive information about the LAII and its K-12 resources, contact: University of New Mexico Latin American & Iberian Institute 801 Yale Boulevard NE MSC02 1690 1 University of New Mexico Albuquerque, NM 87131 Phone: (505) 277-2961 Fax: (505) 277-5989 Email: [email protected] Web: http://laii.unm.edu *Images: Cover photograph of calavera provided courtesy of Reid Rosenberg, reprinted here under CC ©. -
Ofrenda Sugar Skulls Pan De Muerto
1 Read the text and for items 1-10, choose the correct answer. Every year on 1st and 2nd November, Mexicans celebrate Dia de los Muertos or ‘The Day of the Dead’. It is a special day 1) focused/ dedicated to celebrating the lives of family members or friends who have passed away. People believe that on Dia de los Muertos, the spirits of their deceased family members and friends can return to the 2) true/real world and visit them. Even though it sounds like a sad day, Dia de los Muertos is a big happy celebration. There are various traditions associated with this holiday such as the ofrenda, sugar skulls and pan de muerto. Ofrenda Sugar Skulls For Dia de los Sugar skulls are a special type of art or decoration that is Muertos, most common for Dia de los Muertos. Sugar, water and other families prepare 6) recipes/ingredients are used to make a white skull an altar in shape. Then brightly-coloured icing and shiny foil is used their homes, to decorate the skulls. Some skulls have a name written to honour the on them to honour a certain person. The sugar skull may dead, called an ofrenda. The ofrenda is be decorated for someone who has died and placed on an ofrenda or it may be given a table with a tablecloth on top. On the as a gift to someone who is still alive. Usually, sugar skulls are not meant to be eaten. ofrenda, people place photographs of However, you can buy types of sugar skull that are 7) safe/secure to eat. -
Burritos Ensaladas Antojitos & More Seafood Burritos
Dos Coyotes cuisine is committed to providing our guests with all-natural flame broiled chicken, citrus marinated seafood & trail blazin’ Premium Certified Angus Beef (choice or higher) as well as Certified New Mexican Chile and Mi Rancho Tortillas. Seasonal fruits & vegetables are delivered daily. ANTOJITOS & MORE Mango Chicken Quesadilla 10.95 7.50 Guacamole & Chips Pepper jack cheese, mango salsa and charbroiled Made fresh daily. Avocado, cilantro, tomato & lime juice. chicken breast. Served with chipotle cream. Served with our made-to-order tortilla chips. Navajo Nachos 9.95 8.50 Quesadilla with Hatch Chile Tortilla chips, black beans, melted cheese, Melted cheese, mild Hatch chile served with salsa, guacamole & sour cream. sour cream & guacamole. Add chicken, steak or carnitas 2.45 Add chicken, steak or carnitas 2.45 ENSALADAS Yucatan Chicken Salad 12.95 Adobe Salad 12.95 Charbroiled chicken breast on mixed greens tossed with Mixed greens tossed with our housemade Southwestern Southwest vinaigrette, red cabbage, red onion, carrots, red bell vinaigrette, red cabbage, carrots, red onions, corn, red bell peppers, corn, jicama, & tomato. Served on a flour tortilla with peppers, jicama, & tomato. Served on a flour tortilla with black black beans, mango salsa, chipotle cream, & tortilla confetti. beans, shredded jack and cheddar cheese, guacamole & sour cream. Spinach Salmon Salad 13.95 Add chicken, steak or carnitas 2.45 Grilled citrus marinated salmon on baby spinach tossed with our orange-chipotle vinaigrette, jicama, fresh mushrooms Caesar Salad with Chicken 12.95 & crispy tortilla noodles. Topped with Marinated charbroiled chicken breast on fresh romaine tossed mango-orange salsa & cashews. with our housemade caesar dressing, red onion, & garlic tortilla crisps. -
Qr-Code-Menu.Pdf
AN TOTOPOS D TOSTADAS TORTAS CHIPS $12 CARNITAS SM $3 / LG $5 CARLTON FARMS PORK, AVOCADO, FRESH ONION, CILANTRO, LIME, CABBAGE, PICKLED ONION, CHILE + SALSA DEL DIA 4OZ $3 / 8OZ $6 MAYONESA, ON TOASTED TELERA. + GUACAMOLE 4OZ $4 / 8OZ $8 + FRIJOLES CON QUESO 8OZ $5 $12 POLLO PIBIL ACHIOTE MARINATED CHICKEN ROASTED OVER BANANA TOSTADA DE FRIJOL $6 TOSTADA DE GUACAMOLE $7 LEAF, AVOCADO, PICKLED ONION, CILANTRO, FRIJOLES NEGROS, GUACAMOLE, CREMA LETTUCE, LIME MAYONESA, ON TOASTED TELERA. SALSA VERDE, CREMA, QUESO FRESCO, LIME, QUESO FRESCO SPECIAL CHILE SALT $12 REFRITO + POLLO $2.5 + POLLO $2.5 REFRIED BEANS, POBLANO CREMA, COTIJA, AVOCADO, + RES $2.5 + RES $2.5 ROASTED SERRANO PEPPER, FRESH ONION, CILANTRO, LIME, CABBAGE, PICKLED ONION, CHILE MAYONESA, ON TOASTED TELERA. VG $13 MASA Y PAPA FRUTAS & VERDURAS FRIED MASA + POTATO PANCAKE, ROASTED TAMARIND TOMATO, AVOCADO, ONION, CILANTRO, LIME, QUESO PEPINO SLAW $6 ESQUITES $4 PIÑA SALAD $5 BOTANERO, CABBAGE, PICKLED ONION, CHILE MAYONESA, ON TOASTED TELERA. VG CUCUMBER, CORN, CHILE PINEAPPLE, CABBAGE, HERBS, COTIJA, LIME, BLACK PEPPER, CITRUS + PEPITA MAYONESA CILANTRO, $12 AHOGADA VINAIGRETTE HABANERO OUR VERSION OF THE JALISCAN CLASSIC. CARLTON FARMS PORK, HABANERO SLAW, CILANTRO, ON GRILLED BOLILLO. TOPPED WITH RICH ACHIOTE TOMATO SAUCE. MESSY AND SPICY! THE ENSALADA FRESCA, AVOCADO DRESSING, CART ESQUITES, LIME RICE, PINTO BEANS, COTIJA $13 HAMBURGUESA CHEESE, POBLANO CREMA, FRESH + PICKLED IN HONOR OF THE UBIQUITOUS MEXICAN STREET BOWL ONION, RADISH, LIME, CILANTRO, SESAME. BURGER. TWO PAINTED HILLS SMASH PATTIES, $10 GF/VG AVOCADO, AMERICAN CHEESE, HAM, PICKLED JALAPEÑOS, GRILLED ONIONS + CHILES, QUESO + POLLO $3 + BEEF $4 + TAMARIND TOMATO $2 BOTANERO, ICEBERG LETTUCE, CHIPOTLE MAYO, + CARNITAS $3 + AVOCADO $2 + ORGANIC EGG $2 SESAME BUN. -
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 -
Pan De Muerto (Bread of the Dead)
Day of the Dead Recipe Pan de Muerto (Bread of the Dead) This is a type of traditional Mexican Bread that is sweet to taste. Pan de Muerto is made in different ways in different parts of Mexico and other countries that celebrate Day of the Dead. Día de los Muertos (Day of the Dead) is celebrated at the start of November in Mexico and other countries. It is traditionally eaten with Mexican Hot Chocolate. This can be made simply using instant hot chocolate and adding ½ teaspoon of cinnamon. For a luxury version: heat in a pan until melted and hot, 1 tin of evaporated milk, one small bar of chocolate and ½ teaspoon of cinnamon and nutmeg along with a couple of drops of vanilla essence. Water can be added to change consistency if needed. Ingredients For the Glaze: 50g butter (plus extra for greasing) 4 tablespoons orange juice 4 tablespoons semi skimmed milk 1 tablespoon orange zest 4 tablespoons warm water 2 tablespoons caster sugar 375g plain flour (with some extra for kneading) Equipment 2 x Medium saucepans 1 ¼ teaspoons dried active baking yeast Wooden spoons ½ teaspoon salt 2 Large bowls 4 tablespoons caster sugar Cling film 2 eggs, beaten Baking tray Oven Pastry brush Day of the Dead Recipe Method 1. Put the butter and milk into the saucepan and heat gently until the butter melts and they are mixed together. Then take off the heat and stir in the warm water. 2. In a large bowl, mix together 125g of the flour, yeast, sugar, salt and any variations such as cinnamon or aniseed. -
Ancient Ofrenda
Ancient Ofrenda Elements of an Altar 9th Annual Dia de los Muertos Festival Exhibit Education Packet Diego Rivera Presented by: Jennifer Clugston and Pauliasi Fanaika Arizona State University Museum of Anthropology 1 GUIDED GROUP VISIT INFORMATION 1. If you would like to schedule a visit to ASUMA, please contact Catherine Nichols at [email protected] 2. Please arrive at least 10 minutes prior to your scheduled time. 3. The museum can accommodate up to 30 students, but 10-15 students are ideal. Please include the number of students that plan on attending so arrangements can be made to have sufficient staff for your visitation. 4. One chaperone must be present at all times for each group of 20 children. Two chaperones are preferred. 5. Please schedule your visit one week prior to the date you want to visit the museum. 6. Discuss museum behavior before your scheduled visit. Students should have an understanding of museum etiquette. 7. The museum is ALWAYS free; there are no fees for students, teachers, or volunteers. Museum hours are Monday through Friday, 11 AM to 3 PM. Other times can be arranged by appointment. Please share this material with other educators. This packet is available for download at http://asuma.asu.edu/Education/EducationalMaterials 2 Día de los Muertos an introduction… Smelling pan de muerto (bread of the dead) bake in the oven, picking out sugar skulls from the local street vendors, and hearing fireworks go off in the town streets are all part of what occurs during the hustle and bustle in preparing for the celebration of the Day of the Dead in contemporary Mexico. -
Productos Participantes Panadería SKU Upc Descripción 3105806
Productos participantes Panadería SKU UPc Descripción 3105806 7501253612062 Pan Hamburguesa Chedraui 3105807 7501253612079 Pan Hot Dog Chedraui 3105808 7501253612697 Pan de Caja Chedraui 3105817 2350430 Bolillo Infantil 3105818 2350432 Telera Infantil 3105819 2350434 Pelona Infantil 3105820 2350436 Pambazo Xalapeño Infantil 3105822 2350440 Cubano 3105823 2350442 Figura Española Cuerno 3105825 2350446 Taco de Piña Integral 3105826 2350448 Concha Chocolate Integral 3105827 2350450 Concha Vainilla Integral 3105828 2350452 Cuerno Integral 3105829 2350454 Galleta Amaranto 3105830 2350456 Galleta Granola 3105831 2350458 Mantecada Integral 3105832 2350460 Taco de Fresa Integral 3105833 2350462 Pelona con Ajonjoli 3105836 2350468 Pambazo Xalapeño 3105838 2350472 *Pambazo Xalapeño Rell Queso 3105839 2350474 *Pambazo Xalapeño Rell Frijol 3105845 2350486 Pan de Manteca 3105850 2350496 Canilla Ajonjoli 3105851 2350498 Canilla Azucar 3105852 2350500 Gusano 3105853 2350502 Cubilete Queso 3105854 2350504 Cubilete Elote 3105855 2350506 Cubilete Fresa 3105856 2350508 Rebanada de Queso 3105857 2350510 Abanico 3105858 2350512 Banderillas 3105859 2350514 Paloma 3105860 2350516 Campechana 3105866 2350528 Espejo Cobertura Chocolate 3105867 2350530 Espejo Cobertura Blanca 3105868 2350532 Galleta Grajea Color 3105869 2350534 Galleta Granillo Chocolate 3105872 2350540 *Galleta Gendarme 3105873 2350542 Galleta Nuez 3105875 2350546 Yoyos 3105876 2350548 Mantecada Vainilla 3105877 2350550 Mantecada Nuez 3105878 2350552 Panquecito Azúcar 3105879 2350554 Panquecito -
14 Recetas De Reposteria Fina Mexicana
https://grandhotelier.com/ 14 Recetas de reposteria fina mexicana Si vives en Mexico y buscas empleo en hoteles en el lado dulce de la cocina necesitas aprender recetas de reposteria fina mexicana. En grandhotelier.com tenemos la suerte de estar cerca de varias opciones auténticas de pan dulce y panaderías. España introdujo en Mexico el trigo, que pronto se convirtió en un alimento básico en las panaderías. Para los españoles, el trigo también era un alimento básico, pero más bien una necesidad religiosa, ya que era el único grano aceptable para la elaboración del pan sacramental. Aunque España introdujo el trigo en Mexico, se dice que Francia introdujo el arte de hacer pan en Mexico. Cuando los panaderos franceses llegaron a Mexico y comenzaron a abrir panaderías francesas, se introdujeron en el país los conceptos de baguettes, pasteles dulces y panecillos. Influencia extranjera con una evolución mexicana Las panaderías pueden haberse inspirado inicialmente en Francia y España, pero los pasteles mexicanos ofrecen diferentes sabores, texturas y apariencias debido a la inclusión de frutas nativas y procedimientos de horneado. Y cuenta la leyenda que el pan dulce surgió de una persona atrevida que decidió mojar su pan en una taza de cacao caliente. ¿Estás buscando empleo en hoteles? Visita nuestro banco de empleos en Mexico Manteniendo la autenticidad de la panificación mexicana El pan dulce se puede encontrar ahora, a veces, en grandes tiendas de comestibles como Costco y Walmart, lo que inspira a muchos panaderos a trabajar más duro para promover la autenticidad. “Las pastelerías y panaderías mexicanas están perdiendo más de esa autenticidad en la panadería”, dijo Isabel Montaño. -
Toaster Oven
840151000 ENv03.qxd 5/24/06 11:54 AM Page 1 Toaster Oven Please call our toll-free number before returning product to the store. Our friendly associates are ready to help you: USA: 1-800-851-8900 Mexico: 01-800-71-16-100 READ BEFORE USE 840151000 840151000 ENv03.qxd 5/24/06 11:54 AM Page 2 wWARNING Fire Hazard • Do not operate unattended while in Toast mode. • Do not use with oven cooking bags. • Do not store any materials, other than recommended accessories, in this oven when not in use. • Always allow at least one inch between food and heating element. • Do not cover or use near curtains, walls, cabinets, paper or plastic products, cloth towels, etc. Keep 2 to 4 inches away from wall or any objects on countertop. • Close supervision is necessary when used by or near children. • Always unplug toaster oven when not in use. • Regular cleaning reduces risk of fire hazard. • If contents ignite, do not open oven door. Unplug oven and allow contents to stop burning and cool before opening door. • Failure to follow these instructions can result in death or fire. Shock Hazard • Do not immerse this appliance in water or other liquid. • This appliance has a polarized plug (one wide blade) that reduces the risk of electrical shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or using an adaptor. If the plug does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet. -
Step-By-Step to Cooking Success
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 FALL CLASS SCHEDULE: September through December 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE