TAQUERIA Chips & Salsa—TO GO
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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. -
Five Star Menudo . Day Break . Our Breakfast Favorites
. Day Break . Our Breakfast Favorites served with Refried Beans & Potatoes, Tortillas or Toast CHILAQUILES CON QUESO 8 MACHACADO A LA MEXICANA 12 ADD CHICKEN 2 ADD TWO EGGS 2 THREE EGGS WITH BEEF MACHACADO EL TEX MEX 11 THREE EGGS WITH ORIGINAL SPAM BREAKFAST 9 CHOICE OF BACON, HAM OR SPAM THREE EGGS WITH A SLICE OF SPAM LOS DOS LAREDOS 14 THREE EGGS SERVED WITH BARBACOA, PANCAKE AND CHOICE OF CHICHARRON PRENSADO 10 BACON, HAM OR SPAM CHICHARRONES SIMMERED IN ROCHA’S SALSA THE OMELETTE 9 THREE EGGS, CHEESE, BELL PEPPER, LA BARBACOA 13 ONION & CHOICE OF BACON, BARBACOA HAM OR SPAM PREPARED ANY STYLE “BEST IN TOWN” MIGAS A LA MEXICANA 11 FOUR EGGS SCRAMBLED WITH TOASTED CRISPY TORTILLA CHIPS Five Star Menudo AWARD WINNING MENUDO CUP 3 SMALL 8 LARGE 10 . Taco Bar . Breakfast Plates . Morning Sides . Beverages . Original Taco Bar Meat Taco Bar Breakfast Plates 2.50 3.50 8.00 three eggs...any style select any two items your choice served with EGGS BARBACOA beans & potatoes POTATO BARBACOA A LA MEXICANA toast or tortillas HAM CHICHARRON PRENSADO HUEVOS RANCHEROS BACON DESHEBRADA POTATO & EGGS CHORIZO GUISADO CHORIZO & EGGS DIABLO REFRIED BEANS MACHACADO A LA MEXICANA WINES & EGGS BEAN LENGUA HAM & EGGS CHEESE LENGUA EN SALSA BACON & EGGS MIGAS SPAM & EGG SPAM & EGGS WINES Traditional Taco Bar choose your style A LA MEXICANA 4.75 EN SALSA PIRATA Morning Sides BEEF FAJITA CHICKEN FAJITA BACON 2 AGUACATE HAM 2 CATAN FISH SPAM 2 Taco Add Ons EGG 1 TOAST 1.50 AGUACATE .60 Beverages FOUNTAIN DRINKS 2.50 POTATOES 2 DIABLO REFRIED BEANS .60 COFFEE & TEA 2.50 PANCAKES 5 TORTILLA .60 AGUAS FRESCAS BARBACOA 4 CHEESE .60 ONE REFILL 2.75 AGUACATE 1.50 BACON SLICE .60 ORANGE JUICE 2.75 AGUACATE BOWL 6 MEXICAN COCA COLA 3.50 OATMEAL CUP 2 BOWL 5 BOTTLED WATER 1.25 * FLAVOR YOUR TEA/LEMONADE .50 RASPBERRY, STRAWBERRY, PEACH & MANGO . -
Mission and Objectives
SCHOOL AND FAMILY HANDBOOK 2020-2021 BISHOP DUNNE CATHOLIC COMMUNITY MISSION AND OBJECTIVES MISSION Bishop Dunne Catholic School empowers each student to explore, inquire, lead, and serve through a college preparatory education in a joyful community of faith. Cornerstone Philosophy Bishop Dunne Catholic School is a contemporary school of choice grounded in Catholic values. A college preparatory curriculum combines an individualized academic program with innovative, technology-driven instruction, extracurricular opportunities, and social responsibility, producing students driven to achieve in an inclusive learning environment. The four central pillars of our school guide students to explore, inquire, lead, and serve. Explore: Students explore a progressive curriculum in an innovative and creative environment with Catholic values as their compass. Exploration through a strong extracurricular program involves collaborative teamwork, develops an enthusiastic spirit, and prepares students for the challenge of competitive sports. A commitment to the arts engenders self-expression, a love of culture, and an appreciation of beauty and joy. Discovery learning through mission trips, travel programs, field work, internships, scientific projects, world language immersion, and collaborative studies with museums, nature centers, and research centers teaches students to explore and become resourceful global citizens. Inquire: As a college preparatory school, Bishop Dunne sets the highest academic standards by embracing an innovative curriculum with individualized instruction, a positive support system, and progressive technology. An academic community of inquiry inspires a love of learning, an intellectual curiosity, and the well-rounded development of all students. Students are prepared to be creative problem-solvers and discerning, independent thinkers who will succeed in college, career, and life. -
Mexican Tripe Soup — Menudo (Pancita)
©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened. -
Catering Menu
49-10 Queens Blvd. Woodside, NY 11377 www.titorads.com Phone: (718) 205-7299 or (718) 205-7295 | Fax: (718) 205-4178 [email protected] Catering List Pork BBQ $2.50 each Chicken BBQ $2.50 each Ginisang sitaw, calabasa, okra $50.00 / tray Fresh Lumpia $2.50 each Ginataan sitaw, calabasa, okra $50.00 / tray Lumpia Shanghai $50.00 / tray Chopsuey $50.00 / tray Pritong Lumpia $35.00 / tray Bicol Express (vegetable) $50.00 / tray Calamari $65.00 / tray Bicol Express (meat) $60.00 / tray Camaron Rebosado $70.00 / tray Pancit Canton $40.00 / tray Sisig $60.00 / tray Bihon $40.00 / tray Crispy Pata $16.95 each Bam-i $45.00 / tray Lechon Kawali $60.00 / tray Palabok $50.00 / tray Adobo Pork $50.00 / tray Sotanghon $40.00 / tray Inihaw Pork $70.00 / tray Garlic Fried Rice $20.00 / tray Menudo $50.00 / tray Adobo Fried Rice $30.00 / tray Dinuguan $50.00 / tray Dried Fish Fried Rice $30.00 / tray Binagoongang Baboy $60.00 / tray Shanghai Fried Rice $30.00 / tray Fried Chicken $50.00 / tray Tito’s Chicken $50.00 / tray Tito’s Delight $35.00 / tray Chicken Afritada $50.00 / tray Leche Flan big tray $25.00 Chicken Inasal $50.00 / tray small tray $10.00 Chicken Kaldereta $50.00 / tray Cassava big tray $25.00 small tray $10.00 Chicken Curry $50.00 / tray Ube big tray $30.00 Chicken in Coconut Cream / small tray $10.00 Ginataan Manok $50.00 / tray Maja Blanca big tray $25.00 Turon $40.00 / tray Beef Mechado $75.00 / tray Beef Caldereta $75.00 / tray Glazed Ham $65.00 Beef Adobo $75.00 / tray Lechon Belly $70.00 Beef Steak (Filipino Style) $75.00 / tray Rellenong Manok $45.00 Kare-Kare $80.00 / tray Rellenong Bangus $25.00 Embotido (pork) $20.00 Sweet and Sour Tilapia Fillet $70.00 / tray Morcon (beef) 25.00 /$75.00 / tray Sweet and Sour Tuna Loin $70.00 / tray Kalderetang Kambing $75.00 Pinakbet $50.00 / tray Arroz Valenciana $60.00 Ampalaya con Carne $50.00 / tray Ampalaya con Hipon $50.00 / tray Spicy Laing $75.00 / tray Prices subject to change without prior notice. -
Mexico City – Tlaxcala – Puebla Itinerary
Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries. -
The Eagle Express Edition
The Student-Driven Newspaper of West Hills College Lemoore Volume 3 / Issue 2 FREE Nov. / Dec. 2015 EagleEye The Eagle Express Edition eagleeye.lemoore By Martha Dollahan A Letter From Bistro & Business the President By Wendy Tetrault By Don Warkentin As great chefs perfect recipes to showcase the best aspects of their culinary passion and Someone came up to me recently and said, talent, savvy entrepreneurs will have a plan to ensure the success of their business. Using “You have worked at West Hills longer than I these parameters, several departments at West Hills College Lemoore pooled resources am old.” Of course I had to ponder that state- this semester to form the Eagle Express --- a pop up café open from 3-7pm in the 200 ment for a few moments, but I soon realized quad serving fresh--innovative, meals, desserts and snacks prepared by the students in she was indicating that I had many more years the Culinary department. Students from the Business department handle the financial of wisdom and experience than she. I think aspects. The Computer Science and AOJ departments partnered with Culinary and Busi- she was in awe that one could stay in one place ness to fill out this partnership and create an opportunity for students to gain real world for so long. skills in each discipline. In building this grant funded venture, each department played Being in one position for almost 30 to their individual strengths to cover cuisine, marketing, security, and financial structure, years means one of two things: either you with the students gaining valuable experience relevant to the degrees they are pursuing don’t have the where—with-all to find anoth- here at West Hills College Lemoore. -
H:\ISPJO052\Public\Arpeggio Reports\Syscoproductcatalog
Sysco Portland BEV/DISPENSER Explore Local Flavor Item Description Pack/Size Brand Item Description Pack/Size Brand QOH Case Split CAPP&OTHER MIX DISP DRNK MX FF 9021411 DRINK MIX HORCHATA 1/25 LB LYON M 4138608 DRINK MIX ORANGE 12/24 OZ SAHAR B 4894259 DRINK MIX PEACH 12/24 OZ SAHAR B CARBONATED BEVR 6102800 DRINK MIX STRAWBERRY KI 12/2 GAL CRYS LT 4090379 SYRUP CHERRY COKE BIB 1/5 GAL COCACOL 9366709 DRINK STRAWBERRY CONC 12/32 OZ BACARDI 4090593 SYRUP COKE CLASSIC 5X1 1/5 GAL COCACOL 7135312 MIX COCKTAIL MRGRTA 4/1 GAL LA PAZ 4213377 SYRUP COKE DIET CAF-FRE 1/5 GAL COCACOL 9305772 MIXER DRINK MRGRTA PREM 12/32OZ BACARDI 4273546 SYRUP COKE DIET 5.5X1 B 1/5 GAL COCACOL 4273553 SYRUP DR PEPPER BIB 1/5 GAL DR PEPR DISP JCE BSE FF 5198395 SYRUP FRUIT PUNCH BIB F 1/5GAL HI C 3163284 CIDER MIX SPICED ALPINE 6/48 CT ALPINE 8856122 SYRUP LEMONADE BIB 1/5GAL MINMAID 8893802 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 9683509 SYRUP LEMONADE LIGHT BI 1/2.5GAL MINMAID 8941254 DRINK BASE CAFFIOCO CRE 2/64 OZ TORANI 5022850 SYRUP LEMONADE PINK POP 1/5GAL HI C 5656624 JUICE APPLE 4+1 1/2.5GAL ORCHBST 4320214 SYRUP MELLO YELLOW 5X1 1/5 GAL COCACOL 7911308 JUICE BASE APPLE BIB 10 1/3 GAL SAHAR B 6884464 SYRUP ORANGE 5X1 BIB 1/5 GAL FANTA 7911324 JUICE BASE CRNBRY CKTL 1/3 GAL SAHAR B 9090739 SYRUP PIBB XTRA BIB 1/5 GAL COCACOL 5451901 JUICE BASE GRAPE 12/33.8OZ SAHAR B 5409115 SYRUP ROOT BEER BIB 1/5 GAL BARQS 5451893 JUICE BASE ORANGE 12/33.8OZ SAHAR B 5654652 SYRUP SOUR MIX BIB CONC 1/2.5GAL STH SUN 5656657 JUICE CRNBRY CKTAIL 4+1 1/2.5GAL ORCHBST 7459035 -
Gumbo Potato Leek Chicken Tortilla Menudo Vegetable Tortilla Soup Du
Monday Tuesday Wednesday Thursday Friday Saturday Sunday 4/5/2021 4/6/2021 4/7/2021 4/8/2021 4/9/2021 4/10/2021 4/11/2021 Gumbo Potato Leek Chicken Tortilla Menudo Vegetable Tortilla Soup Du jour Soup Du jour Soup of the day Five Bean Soup Pozole Verde Tomato Basil Vegetable Potato Stew Beef Vegetable Roasted Vegetable Eggplant and Mushroom Seafood PoBoy 4 Bean Hummus Wrap Chicken Caesar Wrap and hummus Fajita Wrap Specials Sub Station 0 0 0 0 0 Gluten free pizzas Mediterranean Chicken Philly Steak Pizza Cheeseburger Pizza Calzones with cauliflower Pizza Specials pizza crust Pizza Kitchen Pizza Kitchen Chopped Steak with Roasted Pork Chicken Tacos Lasagna Beef Enchiladas Panko Crusted Chicken Meat Loaf Mushroom Demi Glace Grilled Catfish Vegatable Lasagna Chef's Choice Cheese Enchiladas Pan Fried Fish Catch of the day Chef's Choice Vegetable Medley Green beans Vegetable Medley White Rice /Brown rice Peas and Tomatoes Green Beans Spaghetti Brussel Sprouts Mexican Zuchinni Garlic Mashed Potatoes Mexi Corn Sauteed Squash Meat Sauce White Rice /Brown rice Spanish Rice Mashed Potatoes Ranchero Beans Jicama Rice Garlic Bread Stick AuGratin Potatoes Culinary Exchange Culinary Exchange Eggplant Parmesan Curried tempeh with Tofu Lo Mein Eggplant Fajitas Quinoa Bean Chalupas Dinner Roll Flour Tortillas Garlic Bread Sticks Garlic Bread Sticks Dinner Rolls Flour Tortillas Dinner Rolls Sliders Fajita Station Build Your Own Pasta Asian Stir Fry Frito Pie Action Stations Philly Cheesesteak (Beef or Ultimate Bacon Grilled Ham & Cheese Greek Flatbread Chicken Quesdilla Veggie Burger Chicken) Cheeseburger Sandwich The Grill The Peach Cobbler Tres Leche Cake Pecan Cobbler Strawberry Shortcake Apple Cobbler Dessert of the Day Dessert of the Day Desserts Denotes Whole Foods Plant Based Program . -
Atendido Por La Familia Madera
2640 W MAIN PORT LAVACA TX 77979 (361) 552-6515 Atendido por la Familia Madera www.TaqueriaLaFinca.com * Consuming raw or undercooked meat, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness. PARTIES OF 8 OR MORE 15% GRATUITY WILL BE INCLUDED IN THE TICKET CAUTION! Chicken may contain small bones • Please No Substitutions. Substitutions are 75¢ extra • Tortilla chips BEFORE 11:00 am are $1.75 © 07-21-18 MOLECULARPRINT (361) 232-2286 Antojitos Mexicanos LA FINCA SALAD FIESTA SALAD APPETIZERS Guacamole ...................................................... $3.99 $4.50 $7.25 Chile con Queso ............................................... $3.99 Super Chile con Queso w/Ground Beef ................. $5.25 Nachos with Beans & Cheese ............................ $4.99 Nachos with Groundbeef ............................... $5.50 Nachos with Groundbeef and Guacamole ........ $6.25 Lettuce, tomatoes Lettuce, tomatoes and NACHOS SUPREME $8.99 and avocado chicken fajita with white cheese With lettuce, tomatoes, avocado & beef fajita SIDE ORDERS CHARRO BEANS ......................................................... $1.99 AVOCADO ..................................................................... $1.99 SPANISH RICE ............................................................. $1.75 REFRIED BEANS ......................................................... $1.75 SALAD (Lettuce and tomato) ....................................... $1.99 CREMA (Sour cream) ...................................................... 99¢ PICO DE GALLO -
Jack Allen's Curbside Menu
JACK ALLEN'S CURBSIDE MENU We hope you enjoy our menu! Please be ready with your full order when you call. STARTERS House-Made Pimiento Cheese 6.99 served with flatbread crackers Carl & Deanna Miller’s Layered Chunky Queso 8.99 green chile pork, queso, guacamole Your purchase helps Jack Allen’s support The Lone Star Paralysis Foundation Smashed Guacamole 9.99 pumpkin seeds, Cotija cheese, tortilla chips (add a side of salsa for a buck) Chips & Salsa 2.99 chunky, roasted sonora salsa Smoked Barbacoa Quesadilla 9.99 slow roasted barbacoa, pepper jack cheese onions, peppers, JAK slaw Today’s Soup cup 4.99 bowl 6.99 Country Club Fancy Chicken Salad 14.99 grilled achiote chicken, figs, pears, spicy walnuts bleu cheese crumbles, champagne vinaigrette Twisted Cobb Salad 14.99 grilled achiote chicken, roasted corn grape tomatoes, Cotija cheese, pumpkin seeds ranch vinaigrette, homemade corn nuts Ruby Red Trout Salad 16.99 sun dried tomato vinaigrette, veggie-studded rice goat cheese cream GIT YOUR GREENS Tom’s House Salad 4.99 romaine lettuce, grape tomatoes, cucumbers your choice of ranch, ranch vinaigrette or champagne vinaigrette JAK ORIGINALS Baja-Style Fish Tacos 14.99 grilled fish, avocado, pico de gallo, JAK slaw veggie-studded rice, black beans Slow-Braised Beef Barbacoa Enchiladas 14.99 onions, peppers, roasted poblano cream sauce veggie- studded rice, black beans, escabeche 5 Cheese Macaroni and Chicken 16.99 twisted elbow macaroni, achiote chicken 13 Spiced Chicken Pasta 16.99 red pepper linguine, spinach linguine, fresh jalapeño chipotle -
St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18
@wisemeats @altacalidadbk St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18. Texas-Style Brisket Tostada Celery Root, Sour Apple, Valentina Crema 15. Spicy Hatch Green Chile Wings Crispy Shallots, Cilantro 14. Kabocha Squash Ribs Mole, Salsa Seca 8. all day menu Tortilla chips, guacamole, guajillo salsa 13 Queso fundido, acacia honey, pumpkin seeds, tortilla chips 11 Breakfast burrito, poblano rice, black beans, chihuahua cheese, salsa verde 12 Steak & egg breakfast tacos, tomatillo salsa, chihuahua cheese 15 Chilaquiles & fideos, sunny side up egg, avocado, tomatillo salsa 12 Mexican roti, sunny side up eggs, jamón serrano, black beans, pickled red onions 18 Charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 14 Crispy tempura shrimp tacos, cabbage remoulade, salsa negra, chorizo powder 14 Chicken tinga tacos, guajillo salsa, avocado 13 Roasted market fish tacos, chipotle mayonnaise, salsa cruda, cabbage slaw 13 Charred cauliflower tacos, pickled raisins, guajillo salsa 12 Taco Platter, your choice of any 4 tacos (3 of each style) 75 ** 2 tacos per order ** all tacos made with fresh corn tortillas ** Octopus, pork belly, potatoes, poblano rice, avocado aioli 16 Berkshire pork shoulder “al pastor”, salsa cruda, pineapple 15 Pumpkin blossom quesadilla, Oaxaca cheese, ancho chile 14 Brussels sprouts, guajillo honey, Meyer lemon 8 Yuca “tater tots,” chipotle aioli 8 Grilled Mexican street corn, chipotle mayo, queso fresco, tajin 8 Poblano rice, black beans ribollita, Tuscan kale 7 "I don't like gourmet cooking, or 'this' cooking or 'that' cooking. I like good cooking." - James Beard CHEF & OWNER : AKHTAR NAWAB.