DOCSLIB.ORG

Details & Menu Options

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Details & Menu Options DETAILS & MENU OPTIONS 2018 HOLIDAY MENU HORS D ’OEUVRES VEGETARIAN Yam griddle cakes, caramelized endive, SEAFOOD goat cheese, almonds Mini ceviche tostadas, chile puya aioli, pickled onions Potato taquitos, avocado-lettuce salsa, salsa mojo pichon Bacon wrapped seared scallop, caramelized onion-black pepper gastrique Butternut squash, Swiss chard and goat cheese empanada, pepita pesto Seared ahi tuna BLT, 24-hour tomato, b acon-chipotle marmalade, lime aioli MEAT Carnitas griddle cake, pickled peppers Oyster shooters, cucumber-lime mignonette and salsa mojo pichon Crispy black risotto cake, shrimp picadillo, garlic chive sauce Spoons of beef cheek, caramelized cauliflower, pickled onions Shrimp and sugar cane pops, peanut mole, sesame, soft herbs Skewer of grilled zucchini, charred eggplant, queso fresco, prosciutto, charred eggplant hummus, BBQ chile and lime basted octopus on a stick, Pine nut-pomegranate glaze poblano crema (veg also avail) Mesquite smoked salmon roll, apple, jicama, Brochetta of crispy chicken, grilled zucchini, avocado crema crimini mushroom, chimichurri sauce Crispy duck and caramelized onion taquitos, V VEGETARIAN hibiscus “honey”, truffled soubise sauce FIRST COURSE MAIN COURSE (Choice of) (Choice of) Salad of baby arugula, manchego cheese, Ancho-agave glazed Diestel turkey breast, pomegranate, pears, pistachio, turkey chorizo stuffed leg, caramelized onion pomegranate-hibiscus vinaigrette (V) stuffing, the “drippings” gravy Spicy greens, persimmon and avocado “carpaccio”, New York Strip roast, sautéed winter mushrooms, queso fresco, pepitas, lime-basil vinaigrette (V) caramelized celery root and carrots, Valle de Guadalupe red wine sauce Sautéed Jumbo sea scallop, seared foie gras, Super slow braised beef short ribs, corn, pine nuts, red mole sauce soubise, roasted oyster mushrooms, (supplemental $5 per guest) asparagus-potato taquitos, truffle jus Duo of beets, burrata cheese, tangerine, Chile en Nogada – poblano chile stuffed jicama, baby greens, cinnamon roasted pecans, with spinach, cracked wheat bulgur, figs, citrus-honey vinaigrette (V) pomegranate-walnut sauce Mexican Caesar salad, romaine hearts, baby kale, Crispy chicken roulade, almonds, dates, quince, aged parmesan, sourdough croutons, pepitas (V) grilled romaine hearts, chicken-thyme reduction Mesquite smoked Steelhead salmon “lox”, Crispy skin salmon, black risotto, artichokes, crispy potato-scallion cake, red onion, fennel, clam and chorizo “Bolognese” lemony crema, chives Sautéed Silk Snapper or Swordfish, potato-scallion cakes, caramelized onion-fennel Yellowtail ceviche tostadas, puree, fennel-olive salad, sauce of lime, chile puya aioli, pickled onions capers and chipotle SIDES Sweet corn, poblano and White corn, butternut squash, golden raisin menonita cheese tamales (V) cobbler, pecan - cornbread crust (V) Charred Country Fresh farms rainbow carrots and Roasted Brussels sprouts, hibiscus glazed parsnips, their chips, honey-cashew butter (V) apples, toasted almonds (V) Casserole of whipped yams, bacon-chipotle Gratin of Yukon gold potatoes, roasted bell marmalade, queso fresco (V) peppers, pepper jack cheese (V) FAMILY STYLE AND BUFFET STARTING AT $38 H COURSED MENU STARTING AT $48 PEZ SALSAS HOUSE SALSA SALSA VERDE SALSA NEGRA SALSA CHIPOTLE POBLANO SALSA DIABLA HABANERO “MUSTARD” CREMA GUACAMOLE (ADD $3 PER PERSON) WARM AND FUZZY BAR SPECIALS EL JALISCIENCSE: Mezcal, tejuino “corn kombucha”, fresh lime, chile de arbol simple, charred corn husk PEZ CHILLED WARM HOLIDAY SPICE PONCHE: MARISCOS BAR Stolen Smoked Rum , fresh pressed (add $25 per person) apples & pears, Holiday spices Citrus blend Sea of Cortez Yellowtail ceviche tostadas Banquet Bar Packages BBQ chile basted Octopus salad a la Veracruzana CHAMPAGNE BAR: Available upon request Grilled & chilled rare albacore crudo, seasonal pickles BAR PACKAGES Mexican White Shrimp Cocktail, select sauces PREMIUM OPEN BAR premium liquors, beer, upgraded wines, Fresh Oysters on the half shell - winter non-alcoholic drinks selection with cucumber-lime mignonette and One Hour $28 per person tomato-chile raspado Two Hours $36 per person Additional Hours $10 per person / per hour HOUSE OPEN BAR Choice of Pez Specialty Cocktails (2), beer, DESSERTS wine , non-alcoholic drinks One Hour $18 per person Two Hours $26 per person Chocolate Croissant Bread Additional Hours $8 per person / per hour Pudding, salted caramel-dark rum sauce BEER & WINE OPEN BAR beer, wine, non-alcoholic drinks Vanilla bean tres leches flan One Hour — $15 per person cake, winter fruit Two Hours — $22 per person Additional Hours — $7 per person / per hour Hibiscus poached pear and toasted almond tart, vanilla HOST BAR bean ice cream all beverages will be billed to the host based on consumption Churros and Oaxacan hot fudge sauce CASH BAR all beverages will be purchase by guests Pez bakeshop cookies – ooey a fee of $2 per person, with a minimum of $100 gooey chocolate, chocolate will be billed to the host chip, coconut-chocolate macaroon, iced molasses, NON-ALCOHOLIC MENU cornmeal buttercrunch, Mexican Water (still and sparkling), sodas, ice tea, wedding cake Daily Selection of Aguas Frescas (add$2 pp) $4 per person COFFEE SERVICE $2 per person DALE UN PEZ A UN HOMBRE Y COMERÁ UN DÍA; ENSÉÑALO A PESCAR Y COMERÁ SIEMPRE DICHO No.2 DETAILS EL JARDÍN: BAR AND BAR LOUNGE: Seated up to 56 Seated up to 28 Cocktail party up to 75 Cocktail party up to 50 Outdoor patio features: Features: booth and bar stool sitting, high top View of Grand Ave, outdoor heaters, umbrellas, communal table, use of 2-TV screens above bar cantera fountain. Live music permit, satellite bar service available. PRIVATE DINING ROOM: Seated up to 35 EL NIDO: Cocktail party up to 70 Seated up to 14 Features: 300 porcelain fish chandelier, private Features: Mirrored tile wall, decorative dining, use of 70’ smart flat screen TV chandeliers, wall banquet, semi-private area with elevated platform overlooking main dining room. TOTAL BUYOUT OF RESTAURANT MAIN DINING: INCLUDING PATIO: Seated up to 50 180 seated, 290 standing Cocktail party up to 90 Features: High vaulted ceilings, view to kitchen, TOTAL BUYOUT OF RESTAURANT spacious dining area NOT INCLUDING PATIO: 140 seated, 200 standing CONTACT Lucy Thompson Director of Special Events 213-258-2280 213-509-4569 - cell HAPPY HOLIDAYS!.
Load more

Recommended publications
  • DECRETO QUE AUTORIZA EL ESTABLECIMIENTO DE LA FERIA DE LA ROMERÍA 2016 D I R E C T O R I O Gaceta Municipal
    SUPLEMENTO. Tomo V. Ejemplar 16. Año 99. 10 de octubre de 2016 DECRETO QUE AUTORIZA EL ESTABLECIMIENTO DE LA FERIA DE LA ROMERÍA 2016 D I R E C T O R I O Gaceta Municipal SUMARIO Ingeniero Enrique Alfaro Ramírez Presidente Municipal de Guadalajara DECRETO QUE AUTORIZA EL ESTABLECIMIENTO DE LA FERIA DE LA Licenciado Juan Enrique Ibarra Pedroza ROMERÍA 2016……………...............................................3 Secretario General Licenciado Luis Eduardo Romero Gómez Director de Archivo Municipal Comisión Editorial Mónica Ruvalcaba Osthoff Karla Alejandrina Serratos Ríos Gloria Adriana Gasga García Mirna Lizbeth Oliva Gómez Lucina Yolanda Cárdenas del Toro Registro Nacional de Archivo Código MX14039 AMG Archivo Municipal de Guadalajara Esmeralda No. 2486 Col. Verde Valle C.P. 44550 Tel/Fax 3122 6581 Edición, diseño e impresión Esmeralda No. 2486 Col. Verde Valle C.P. 44550 Tel/Fax 3122 6581 La Gaceta Municipal es el órgano oficial del Ayuntamiento de Guadalajara 2 DECRETO QUE AUTORIZA EL ESTABLECIMIENTO DE LA FERIA DE LA ROMERÍA 2016 EL INGENIERO ENRIQUE ALFARO RAMÍREZ, Presidente Municipal y el licenciado Juan Enrique Ibarra Pedroza, Secretario General del Ayuntamiento, con fundamento en lo dispuesto en los artículos 93 del Reglamento del Ayuntamiento de Guadalajara, 51 y 61 del Reglamento de la Administración Pública Municipal de Guadalajara, y 6 y 9 del Reglamento de la Gaceta Municipal de Guadalajara, hacemos constar que en la sesión extraordinaria del Ayuntamiento celebrada el día 10 de octubre de 2016, se aprobó el decreto municipal número D 39/01/16, relativo a la iniciativa de decreto con dispensa de ordenamiento que tiene por objeto el establecimiento de la Feria de la Romería 2016, que concluyó en los siguientes puntos de DECRETO MUNICIPAL: Primero.
    [Show full text]
  • Integral and Sustainable Use of Agave
    INTEGRAL AND SUSTAINABLE USE OF AGAVE INTEGRAL AND SUSTAINABLE USE OF AGAVE Consejo Nacional de Ciencia y Tecnología CONACYT, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. CIATEJ, Red temática mexicana aprovechamiento integral sustentable y biotecnología de los agaves Agared, 2019 Sustainable and Integrated use of Agave is under Attribution-Share Alike 3.0 IGO (CC-BY-SA 3.0 IGO) Creative Commons License (http://creativecommons.org/licenses/by-sa/3.0/igo/) The CIATEJ promotes for the fair and appropriate use of information of this document. When using copyrighted third-party images or texts to promote their material. It is required to be cited appropriately. This publication is available in electronic format (PDF) on the institutional website at https://ciatej.mx/el-ciatej/comunicacion/proyectos-de-divulgacion Compiled and reviewed by: Thematic 1: Gutiérrez Mora, Antonia, Ph. D. & Rodríguez Garay, Benjamin, Ph. D. Thematic 2: Estarrón Espinosa, Mirna, Ph. D.; Gschaedler Mathis, Anne Cristine, Ph. D.; Kirchmayr, Manuel Reinhart, Ph. D.; Moreno Terrazas, Rubén, Ph. D. & Lappe, Patricia, Ph. D. Thematic 3: Camacho Ruiz, Rosa María, Ph. D. & Ortiz Basurto, Rosa Isela, Ph. D. Thematic 4: Aguilar Uscanga, María Guadalupe, Ph. D. & Aguilar Juárez, Oscar, Ph. D. Thematic 5: Gallardo Valdez, Juana, Ph. D.; Hernández López, José de Jesús, Ph. D. & Sánchez Osorio, Ever, Ph. D. Editorial coordinator: Antonia Gutiérrez Mora, Ph. D. Style correction: Antonia Gutiérrez Mora, Ph. D. & Mirna Estarrón Espinosa, Ph.
    [Show full text]
  • Cuba Restaurant | Delivery & Catering Menu
    Served with Ceviche Seafd & Fish chips! Aetizers (served with chips) SALMON MIRAMAR 19 Sandwiches EMPANADAS HABANERAS CEVICHE 15 pan-seared salmon fillet, shrimp, SANDWICH CUBANO 10 shrimp, scallops, calamari, avocado, roasted pork, ham, pickles, swiss cheese, 2 for $ 6 / 3 for $9 coconut rice, lobster sauce cilantro, red onion, jalapeño, mustard, pressed cuban bread Choice of: spinach-manchego cheese, sweet peppers, citrus juices beef picadillo or shredded chicken, CAMARONES ENCHILADOS 18 served with tomatillo salsa LOMO ASADO 10 braised shrimp in tomato creole sauce, pork tenderloin, mustard, tomato, avocado onions, peppers, thyme PAPAS RELLENAS 7 Salads LOMO DE CERDO 10 two crispy potato balls with beef picadillo Add chicken 5 | shrimp 7 | skirt steak 8 pork tenderloin, sauteed onions, or cheese served with tomato salsa BACALAO GRATINADO 22 ENSALADA DE CUBA 10 fresh cod fish gratin, aioli & pisto green peppers, tartar saue CHORIZO AL JEREZ 10 mixed green salad, avocado, CALAMARI 15 sautéed spanish chorizo, parsley, cherry tomatoes, red onions, PULPO A LA PLANCHA 22 balsamic vinaigrette crispy calamari, cherry tomatoes, onions, aioli sherry wine reduction and garlic bread grilled octopus, roasted potatoes & aioli PULPO 10 CALAMARES CON TAMARINDO 9 grilled octopus, spanish chorizo, patatas, crispy calamari, sweet plantains, onions, herbs aioli cherry tomato, tamarind vinaigrette TOSTONES RELLENOS 9 Meat green plantains stuffed with shrimp, Soups sofrito sauce BISTEC DE PALOMILLA 22 Chicken grilled-pounded sirloin steak, sautéed SOPA
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • Sa Abá, ¡Ay! ¡Chito! Ó ¡Chiton!. Sht...! ¡Chiton! ¡Silencio!
    English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd !Vaya! ¡que vergüenza!. Ayan! kahiyâhiyâ! ¡Ah! ¡ay!. Ah! abá! ahá! ¡Ay!. Sa abá, ¡ay! ¡Chito! ó ¡chiton!. Sht...! ¡Chiton! ¡silencio!. ¡Marahan! ¡Fuera! ¡fuera de aquí! ¡quita! ¡quita allá!. Sulong! tabì! lumayas ka! alis diyan! ¡He! ¡oye!. Hoy! pakinggan mo! ¡He!. Ehé. ¡Oh!. Abá! ¡Quita de ahí! ¡vete allá!. Tabì! sulong! ¡Vaya!. ¡Ayan! A bordo. Nakasakay sa sasakyán. A cada hora. Oras-oras. Á cada momento. Sa bawa't sangdalî. A Dios. Paalam, adyos. A Dios; despedida. Paalam. Á él mismo. Sa kanya ngâ, sa kanya man, sa kanya rin (lalake). Á eso, á ello. Diyan sa, doon sa. Á eso, á ello. Diyan sa, doon sa. A este ó esta, por eso. Dahil dito. A esto. Dito sa; hanggang dito. A esto. Dito sa, hanggang dito. Á horcajadas. Pahalang. A la mar, fuera del navio. Sa tubig. A la moda. Ayon sa ugalí, sunod sa moda. A la temperatura de la sangre. Kasing-init ng dugô. Á lo ancho. Sa kalwangan. Á lo cual. Dahil dito, sa dahilang ito. A lo largo. Sa gawî, sa hinabahabà. Á lo largo. Sa hinabahabà. Á lo que, á que. Na saan man. Á mas, ademas. Bukod sa rito, sakâ. A medio camino. Sa may kalagitnaan ng lakarín. Á menos que; si no. Maliban, kung dî. A pedacitos. Tadtad. Á pie. Lakád. A poca distancia, cercanamente. Malapítlapít, halos. Spanish_Tagalog Page 1 English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd Á poco precio. May kamurahan. A popa, en popa. Sa gawíng likod, sa gawíng hulí. A popa. Sa gawíng likod. Á propósito. Bagay. A punto de, dispuesto á, en accion. Kauntî na, handâ na, hala.
    [Show full text]
  • Guadalajara's Travel Guide
    Guadalajara Tlaquepaque, Zapopan, Tonalá, Lago de Chapala, Tequila, Costalegre.... Maps & Tourist Information www.visitmexico.com Welcome to Tourist Atlas of Mexico The "Tourist Atlas of Mexico" is the systematic recording of all public property, natural and cultural resources that may become national attractions, places of interest and in general all those areas and territorial areas of tourism development. These tourist guides can be downloaded and used in PC, PDA, MP3, iPhone, iPad, Ebook, Smartphone, Mobile or Cellular Phone. Promotions & Special Offers e-Travel Solution offers one of the most powerful affiliate programs and easy to use. The main purpose of the Affiliate Program e-Travel Solution is to provide all those who own a website related to Travel in Mexico the opportunity to enhance their sales and become highly profitable sites. INDEX 1 – General Information. Misión Guadalajara Hotel. Fiesta Inn Guadalajara Expo Hotel. 2 – Cultural traditions hold strong in Guadalajara. Charrería. Mariachi. 3 – Cultural traditions hold strong in Guadalajara. Tequila. México Travel Channel. 4 – José Cuervo Express. 5 - Festivities in Guadalajara. International Mariachi Fair. Romería de la Catedral Metropolitana a la Basilica de Zapopan (Pilgrimage from the Metropolitan Cathedral to the Basilica of Zapopan) Anniversary of the City. 6 – May Cultural Festival. Guadalajara International Book Fair. Octoberfest. 7 – Authentically Mexican: The Cuisine of Jalisco. AMEVH. 8 – Shopping in Guadalajara. Instituto de la Artesanía Jalisciense. 9 – Meetings & Conventions in Guadalajara. City Express Hotel. City Junior Hotel. 10 – Expo Guadalajara. 11 – Historic City Center. Historic Buildings & Other Attractions in Guadalajara´s Historic Center. 12 – Historic City Center . Churches. 13 – Historic City Center.
    [Show full text]
  • Succession of Microbial Consortia Associated with Traditional Tejuino Fermentations
    Succession of microbial consortia associated with traditional Tejuino fermentations Claudia Auler 1, Manuel Kirchmayr 2, Javier Arrizon 2, Rosane Schwan 1 and Anne Gschaedler 2; 1Universidade Federal de Lavras (Departamento de Biología), 37.200-000 Lavras, Brasil; 2Centro de Investigación y asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C. (Unidad de Biotecnología Industrial), 44270 Guadalajara. [email protected] Key words: Tejuino, fermentation, microbial consortia Introduction. Tejuino is a traditional slightly isolates showed catalase activity and 58 alcoholic beverage prepared through (38%) did not. From this process 58 yeasts spontaneous fermentation of nixtamalized were isolated. maize flour and is consumed in several states Combining the results of these methods and of Mexico [1]. The elaboration process is the range of culture media used in this study, mostly performed at household level and differential counts for (total) mesophilic nothing is known about the associated bacteria, lactic acid bacteria (30°C and 37°C), microbial consortia. Besides food safety acetic acid bacteria, enterobacteria, yeasts issues, knowledge about the microbial and filamentous fungi were generated. successions during the fermentation and their impact on the aroma profile of the final product could lead to the standardization of the process. The objective of this work was the characterization and assessment of associated microbial consortia of traditional Tejuino fermentations. Methods. Two artisanal Tejuino elaboration Fig.1 Microbial succession during Tejuino elaboration at processes from two different producers were producer 1 . analyzed; a solid state fermentation (P1) and a submerged fermentation (P2). Representative samples were taken from all stages of the process including maize dough preparation, several points during fermentation and the final product.
    [Show full text]
  • Figure S1. Delimitation of Richness Regions for Races with More Than 30 Collections
    Figure S1. Delimitation of richness regions for races with more than 30 collections. Exam‐ ple: Cristalino de Chihuahua race. a) Geographic distribution of collections. b) Genetic richness region obtained through DivaGis. c) Genetic richness region that considers the four class intervals with highest concentration of collections (31 to 59, 60 to 89, 90 to 118 and 119 to 148). Figure S2. Spatial delimitation of the buffer zones for each collection of the races with less than 30 records. a) Geographic distribution of the collections of races with less than 30 records. b) Spatial representation of a buffer zone of 5 km radius. C) Spatial representation of the buffer zones of 5 km radius for each collection of races with less than 30 records. Agronomy 2021, 11, 672. https://doi.org/10.3390/agronomy11040672 www.mdpi.com/journal/agronomy Agronomy 2021, 11, 672, doi:10.3390/agronomy11040672 2 of 9 Figure S3. Spatial representation of the teosinte collections with the genetic richness re‐ gions of the 49 races with more than 30 collections and buffer zones of 5 km radius for the collections of the 15 races with less than 30 records. Agronomy 2021, 11, 672, doi:10.3390/agronomy11040672 3 of 9 Figure S4. Spatial delimitation of specific richness indexes (A: Margalef and Menhinick) and structure indexes (B: Shannon, Brillouin and Simpson) for the geographic distribu‐ tion of the 64 maize races cultivated in Mexico. Agronomy 2021, 11, 672, doi:10.3390/agronomy11040672 4 of 9 Figure S5. Spatial delimitation of the centers of origin and domestication of maize estab‐ lished by Kato in the book Origen y diversificación del maíz: una revisión analítica [38].
    [Show full text]
  • Dishes Side Dishes Desserts
    SALADS AND MORE OUR ROASTED “TAHONA” DISHES 1 Broth _________________________________________________________ 5,00€ 27 ¼ Of roasted suckling lamb from Aranda de Duero igp HOUSE MENU Castilla y León ______________________________________________ 43,00€ FULL TABLE 2 Onion soup __________________________________________________ 6,00€ 28 ½ Quarter of roasted suckling lamb from Aranda de Duero igp 3 Castilian soup ________________________________________________ 6,00€ Red sausage, rice black pudding, “picadillo” pork minced Castilla y León ______________________________________________ 22,20€ meat with paprika and roasted red peppers 4 “Gazpacho”, cold soup, (from May until October) _________ 6,00€ 29 ¼ Of roasted suckling pig igp Segovia______________________ 41,00€ Roasted suckling lamb or suckling pig from Aranda de 5 Green salad of Asador (lettuce, tomatoes, onions) ___________ 5,00€ Duero IGP Castilla y León with baked potatoes. 30 ½ Quarter of roasted of suckling pig igp Segovia __________ 22,00€ 6 Mixed salad (lettuce, tomatoes, onions, egg, Special dessert of the house asparagus, radishes and tuna) ______________________________ 12,00€ 31 Grilled suckling lamb chops ________________________________ 19,20€ Ribera del Duero Wine 7 Rocket salad with cod, tomato and avocado ____________ 10,00€ 32 Kidneys of Aranda de Duero igp, only from our suckling lambs. Water, bread and coffee (sometimes we have, sometimes we don’t) _______________ 18,00€ 8 White asparagus tips with vegetable vinaigrette ______________ 41,75€ and tarragon mayonnaise
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels
    [Show full text]
  • Recetario Comidas Tradicionales
    AGOSTO DEL 2019 OFICINA DE GESTIÓN CULTURAL, MUNICIPALIDAD DE PÉREZ ZELEDÓN Contenido Introducción ........................................................................................................... 1 Picadillo de chicasquil ......................................................................................... 2 Papín de Maíz..................................................................................................... 3 Chorreadas ......................................................................................................... 3 Tamales típicos de elote ..................................................................................... 4 Pollo a la jardinera .............................................................................................. 4 Empanadas colombianas .................................................................................... 5 Cóctel de chayote ............................................................................................... 5 Chile dulce .......................................................................................................... 6 Tamal de maíz asado ......................................................................................... 7 Picadillo de papaya ............................................................................................. 7 Mazamorra ......................................................................................................... 8 Fresco de ñame .................................................................................................
    [Show full text]
  • Bebidas Fermentadas Indígenas: Cacao, Pozol, Tepaches, Tesgüino Y Tejuino” P
    Javier Taboada Ramírez “Bebidas fermentadas indígenas: cacao, pozol, tepaches, tesgüino y tejuino” p. 437-448 Conquista y comida: consecuencias del encuentro de dos mundos Janet Long (coordinación) Tercera edición México Universidad Nacional Autónoma de México Instituto de Investigaciones Históricas 2018 542 p. Figuras ISBN 978-970-32-0852-4 Formato: PDF Publicado en línea: 13 de diciembre de 2019 Disponible en: http://www.historicas.unam.mx/publicaciones/publicadigital/libros/323/con quista_comida.html D. R. © 2019, Universidad Nacional Autónoma de México-Instituto de Investigaciones Históricas. Se autoriza la reproducción sin fines lucrativos, siempre y cuando no se mutile o altere; se debe citar la fuente completa y su dirección electrónica. De otra forma, se requiere permiso previo por escrito de la institución. Dirección: Circuito Mtro. Mario de la Cueva s/n, Ciudad Universitaria, Coyoacán, 04510. Ciudad de México BEBIDAS FERMENTADASINDÍGENAS: CACAO, POZOL, TEPACHES, TESGÜINO YTEJUINO JAVIERT ABOADA RAMfREZ Instituto de Química, UNAM El estudio de los alimentos fermentadosde confección casera es importante porque se utilizan tecnologías sencillas que pueden ser menejadas por cualquier persona. Estos alimentos no requieren utensilios especiales para su preparación; son de uso común y se consumen ampliamente, sobre todo por las comunidades de escasos recursos, y tienen la ventaja de que la fermentación impide la proliferación de organismos patógenos; muchos de ellos poseen gran valor nutritivo; son apetecibles por su textura, olor y sabor; tienen más duración que los no fermentados y un bajo costo de producción. México tiene diversos climas y ambientes, por lo que su floraes muy variada, lo que explica la multiplicidad de platillos en la comida mexicana y el encontrar bebidas fermentadas que se consumen en diferentes regiones.
    [Show full text]