DOCSLIB.ORG

Limited Lunch Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Limited Lunch Menu Feed the Heart Quench the Soul LIMITED LUNCH MENU SOUTHTOWN CURBSIDE, CARRYOUT & DINE IN ANTOJITOS LUNCH SPECIALS Fire Roasted Salsa & Chips 3.95 Daily lunch specials served with rice, beans and choice of 2 corn or flour tortillas, unless otherwise noted. Bean & Cheese Nachos Served with jalapeño peppers. 7.25 Lisa’s Special Two cheese enchiladas with your choice of beef or chicken fajitas and guacamole. 8.95 Nachos Estilo Rosario’s Topped with shredded chicken, Monterey Jack cheese and crema fresca. 7.95 Fajita Plate Chicken or beef fajitas served with guacamole and frijoles a la charra. 8.95 Queso Flameado Queso asadero, grilled onions & peppers plus your choice of chorizo or hongos guisados. Lengua Plate Served with housemade tortillas. 8.25 Tender tips of beef tongue delicately seasoned and simmered in a light tomato sauce. 8.95 Puffy Taco Plate Albóndigas Your choice of beef, chicken or guacamole. 8.25 Mexican meatballs made with a combination of ground beef, pork and herbs. Braised in a rich and spicy broth. 7.95 Carne de Puerco en Chile Cascabel Tender pork tips in a chile cascabel sauce. 8.25 Angelica’s Ceviche Fino Delicate white fish, red onions and jalapeño peppers marinated in fresh lime juice & tossed in an Flauta Plate oregano vinaigrette. Served w/ avocado, cilantro & tostadas. 8.95 Three chicken flautas topped with guacamole & crema fresca. Served with frijoles a la charra. 8.25 Guacamole & House-made Tostadas 8.95 Enchiladas de Mole Two chicken-filled enchiladas topped with our peanut mole sauce and Monterey Jack cheese. 8.25 Queso Rosario’s Enchiladas Verdes de Pollo y Elote Chihuahua style creamy cheese dip served with tostadas. 7.25 Two chicken-filled enchiladas topped with tomatillo corn sauce, Monterey Jack and crema fresca. 8.25 Shrimp Nachos Enchiladas de Queso Garlic shrimp topped with pico de gallo, Monterey Jack cheese & guacamole. 12.95 Three cheese enchiladas topped with chile con carne and cheese. 8 .25 y Enchiladas Suizas SOPAS, ENSALADAS MAS Two chicken-filled enchiladas topped with a white wine cream sauce and a dab of crema fresca. 8.25 Sopa de Tortilla (sopa de lima) Enchiladas Mexicanas A rich chicken broth flavored with lime. Garnished with fried tortilla strips, shredded chicken, avocado, Chiles guajillos & pasillas are the foundation of the delicious sauce that tops three queso fresco-filled cilantro and queso fresco. 7.25 enchiladas. Served with avocado, cabbage lime slaw, grilled jalapeño pepper. Topped with Sopa de Fideo fried potatoes, carrots, cilantro and drizzled with crema fresca. 9.25 Vermicelli pasta in a light and flavorful tomato broth, sprinkled with queso fresco and cilantro. Tacos Suaves (whole beans or picadillo optional) 7.25 Two chicken or beef filled soft rolled tacos topped with a ranchera sauce, melted Monterey Jack cheese, Sopa de Pozole lettuce, tomato and guacamole. 8.25 Lightly seasoned broth, diced pork, hominy and shredded cabbage, garnished with a combination of Chicken Chipotle scallions, cilantro, oregano, lemon wedge and chile de arbol paste. 7.25 Grilled chicken breast served on a bed of sautéed spinach and topped with a creamy chipotle sauce. Ensalada de Aguacate y Lima Served with poblano rice. 8.25 A combination of baby romaine and mixed greens, avocado, queso fresco, roma tomatoes, jicama and Pollo a la María crumbled chicharrones tossed in a fresh lime vinaigrette and served with salpicon chicken. 8.95 Charbroiled chicken breast marinated in a cilantro pumpkin seed pesto. Chalupas Compuestas Served with frijoles a la charra. 8.25 Two chicken or beef chalupas topped with refried beans, guacamole, cabbage lime slaw & queso fresco. Pollo con Mole (Lettuce & tomato may be substituted for cabbage lime slaw) 8.95 Boneless chicken breast smothered in our delicious peanut mole sauce. Sprinkled with toasted sesame seeds. 8.25 TACOS y MÁS PARA NIÑOS [10 years & under only] Griselda’s Tacos Callejeros (3) 1 Cheese Enchilada with rice and refried beans. 6.99 Corn tortillas lightly grilled on the comal, thin layer of beans and choice of beef, chicken, or 1 Beef or Chicken Crispy Taco with rice and refried beans. 6.99 carnitas. Topped with cabbage lime slaw, diced avocado and queso fresco. 10.95 1 Bean and Cheese Chalupa with rice and refried beans. 6.99 Fish or Shrimp Tacos (2) Chicken Strips with French Fries. 7.99 Pan seared tilapia, or shrimp, chipotle mayo, topped with cabbage lime slaw, pickled red onion & avocado. Fish 7.95 Shrimp 8.95 Tacos a la Rosario’s (3) Crisp corn tacos filled with your choice of beef, chicken, or guacamole. Topped with lettuce, Rosario’s is dedicated to ensuring our staff tomatoes, finely chopped onion and cilantro. Served with salsa de molcajete. 9.25 and customers stay safe by keeping up with Flautas Especiales (3) all proper sanitization measures & maintaining Corn tortillas filled with cheese, beans, spinach, mushrooms and chipotle sauce. social distancing, while still creating the fun Choice of chicken or potato filling, grilled on an open flame and topped with a tomatillo & lively atmosphere that you know and love. avocado green sauce, crema and queso fresco. 9.25 We are all guests, employees, family & friends Tacos Norteños (2) working towards our new normal. Flour tortillas, thin layer of refried beans, Monterey Jack cheese, sliced avocado, choice of beef or With your patience and support, chicken, folded over and toasted on a flat grill. Served with frijoles a la charra. 8.25 we will get through this together. Cascabel Tacos (3) Diced pork, simmered in a chile cascabel sauce and served in our delicious Thank you from the bottom of our hearts! house-made corn or flour tortillas. 8.95 We are so glad to be back! Albóndigas Mexican meatballs made with a combination of ground beef, pork and herbs. Braised in a rich and spicy broth. Served with rice. 8.95 VEGETARIAN dish or option available. GLUTEN FREE dish (or option available) Vegetarian Frijoles a la Charra are available. Poblano Rice is vegetarian. CALL TO ORDER (210) 223-1806 | RosariosSA.com ROSARIO’S SOUTHTOWN ROSARIO’S NORTH 910 South Alamo, San Antonio, Tx 78205 9715 San Pedro Ave.,San Antonio, Tx 78216 PHONE 210.223.1806 Reopening date coming soon!.
Load more

Recommended publications
  • TASTES from HOME Recipes from the Refugee Community PREFACE
    TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages.
    [Show full text]
  • WAPOTACO! Now Open in Coral Gables
    WAPOTACO! Now open in Coral Gables Wapo Taco!, the Mexico City taqueria already making waves in Hallandale Beach, Florida for its authentic, always fresh, incredibly tasty appetizers, tacos, specialties, sides and desserts, is bringing its delectable housemade street food to Coral Gablesat 2526 Ponce De Leon Boulevard, with an open-to-the-public Grand Opening Celebration featuring free pastor tacos and Mexican beer from 7 p.m.-9 p.m. onFriday, July 10, 2015. Brought to the United States by veterans of the Mexican capital’s most notable taqueria, the 2,000 square foot, 80-seat Coral Gables locale will also launch an enticing new menu with tried and true favorites from their stockpile of perfected family recipes and refreshing new items. Roots spread back to 1962 Mexico City, Mexico, when Wapo Taco! owners opened Taqueria El Farolito, a prolific locals favorite that now has 25 locations throughout the bustling Central American city. Cousins Francisco and Luis Musi, whose family’s business pioneered the method of charcoal grilling tacos (creating Tacos al Carbón, now a staple of Mexico City dining), are understandably well versed in the ins and outs of an urban taqueria. Wanting to address the limited offering of authentic Mexican taquerias in the United States, the Musis decided to bring their piece of Mexico City’s genuine flavor to The Magic City. The El Farolito brand has since been sold, leaving the U.S. stores the cousins’ main endeavor. “In my hometown, a taqueria is a place for all,” states Francisco Musi, cofounder of Wapo Taco!. “Likewise,
    [Show full text]
  • The Maize Tamale in Classic Maya Diet, Epigraphy, and Art 153
    CHAPTER 5 TheMaizeTamaleinClassicMaya Diet,Epigraphy,andArt In the past decade of Classic Maya research, the study of iconography and epigraphy has not played a major role in the formulation of archaeological research designs. Site excavation and settlement reconnaissance strategies tend to focus on gathering information relevant to topics such as relative and absolute chronology, settlement patterns, technology, subsistence, and exchange. Most recent epigraphic and iconographic work has focused upon less-material aspects of culture, including calendrics, the compilation of king lists, war events, and the delineation of particular ceremonies and gods. The differences are an expected consequence of increased specialization, but they should by no means be considered as constituting a hard and fast dichotomy. Some of the most exciting and important work results from exchange between the two general disciplines; the calendar correlation problem is an obvious example. To cite this chapter: Yet another is Dennis Puleston’s (1977) work on the iconography of raised field agriculture. [1989]2018 In Studies in Ancient Mesoamerican Art and Architecture: Selected Works According to Puleston, the abundant representation of water lilies, fish, aquatic birds, and by Karl Andreas Taube, pp. 150–167. Precolumbia Mesoweb Press, San Francisco. caimans in Classic Maya art graphically depicts a distinct environmental niche—the artifi- Electronic version available: www.mesoweb.com/publications/Works cially created raised fields. A considerable body of data now exists on Maya raised fields, but little subsequent work has been published on the iconography of raised fields or even Classic Maya agriculture. In part, this may relate to Puleston’s failure to define the entire agricultural complex.
    [Show full text]
  • Cocinas Migrantes E Identidades Culturales En Maneadero, Ensenada, B.C
    CULINARIA Revista virtual especializada en Gastronomía Universidad Autónoma del Estado de México www.uaemex.mx/Culinaria Publicación Semestral No. 1 <Nueva Época> Enero/Junio 2011 Fecha Recepción: 15/noviembre/2010 Fecha Aceptación: 15/diciembre/2010 PP. 5 - 28 A veces gris, a veces blanco, a veces champurrado: cocinas migrantes e identidades culturales en Maneadero, Ensenada, B.C. Carolina Mata Miranda * * Maestra en Estudios Socio Culturales. Docente en la Escuela de Enología y Gastronomía, Universidad Autónoma de Baja California. Consultora en el Instituto Municipal de la Mujer de Ensenada (INMUJERE). Líneas de investigación: estudios de la niñez, identidades, educación intercultural y procesos migratorios en el noroeste de México. <[email protected]> DEL PLATO FUERTE CULINARIA Revista virtual especializada en Gastronomía No. 1 <Nueva Época> PP. 5 - 28 Enero/Junio 2011 UAEM A veces gris, a veces blanco, a veces champurrado: cocinas migrantes e identidades culturales en Maneadero, Ensenada, B.C. Mata-Miranda, C. A veces gris, a veces blanco, a veces champurrado: cocinas migrantes e identidades culturales en Maneadero, Ensenada, B.C. Resumen Abstract La cocina del noroeste de México, propiamente la cocina de The cuisine of northwestern Mexico, more specifically the Baja California es un terreno de la gastronomía de nuestro cuisine of Baja California, is a subject little explored by the país escasamente explorado en el ámbito académico. En academic circles in our country. In the effort of comprehending los esfuerzos por comprender su compleja construcción, se and understanding this complex structure, we seek to identify atiende a identificar pistas y claves analíticas dirigidas a la key clues in order to analyze the relation between cultural relación entre identidad cultural y conocimiento culinario.
    [Show full text]
  • Menu El Manantial
    Platillos / Mexican Dishes Mole con Pollo (Traditional Mole w/ Chicken) Licuados / Milkshakes 12,99$ Monday Acompañado de arroz y frijoles. Served with rice and beans on the side. Platano (Banana) 3,79$ Carnitas (Deep Fried Pork) Fresa (Strawberry) Teacher 14,99$ Appreciation Acompañado de arroz, frijoles, aguacate, ensalada & tortillas Mango Guanava Day Served with rice, beans, avocado, salad & corn tortilla Bistec a la Mexicana (Mexican-Style Steak) 10% off 13,99$ Acompañado de arroz, frijoles & ensalada Served with rice, beans & salad Bebidas / Beverages Carne Asada (Grilled Tender Steak) 13,99$ Jarritos Acompañado de arroz, frijoles & ensalada 1,99$ Limón (Lime) Piña (Pineapple) Taco Served with rice, beans & salad Fresa (Strawberry) Mango Tuesday Chuleta de Puerco (Pork Chops) 12,99$ Guava Acompañado de arroz, frijoles & ensalada Guayaba ( ) Buy 4 Tacos Served with rice, beans & salad Sodas (Fountain) 2,25$ Get 1 Extra Caldo de Res (Beef Soup Stew) Coca Cola Diet Coke FREE! 12,99$ Sprite Fanta (Per person) Acompañado con tortillas Served with tortillas *Free Refill* Bistec con Camarones (Steak & Shrimp) Aguas Frescas (Cold Homemade Natural Beverages) 19,44$ 3,50$ Servido en un comal caliente con cebollas, ensalada, arroz & frijoles Iced Hibiscus Tea Served on a hot skillet with grilled onions, salad, rice & beans Jamaica ( ) Horchata (Mexican Cinnamon Rice Drink) Wednesday Bistec con Enchiladas (Steak & Enchiladas) 17,99$ Coconut Servido en un comal caliente con cebollas, 2 enchiladas de queso con salsa Coco ( ) Café (Coffee) Medical
    [Show full text]
  • Catering Menu
    CATERING MENU ONE DOZEN 46.00 16OZ4.99 TACOS TOMATE BEANS TRAY 16.00 RED ONION 16OZ 4.99 16OZ 4.99 CILANTRO LIME RICE TRAY 16.00 CILANTRO 16OZ 7.99 CARNITAS TRAY 55.00 PICO DE GALLO 16OZ 5.99 TRAY 65.00 PICKLED ONION BRISKET CHIPOTLE CABBAGE 16OZ 7.00 PASTOR TRAY 55.00 PICO DE GALLO MANGO 16OZ 8.99 TRAY 55.00 CARNE ASADA PICKLED CARROTS 6.99 PAPAS LOCAS TRAY 60.00 GRILLED CORN 16OZ 7.25 POLLO ASADO TRAY 50.00 GRILLED ONIONS 16OZ 4.99 TRAY 70.00 GRILLED SHRIMP GRILLED JALAPEÑO 16OZ 4.99 LENGUA TRAY 70.00 GRILLED FISH TRAY 70.00 CHEESE MULAS ONE DOZEN 38.00 FRESH MASA CORN ONE DOZEN 5.05 TORTILLAS 1473 Fitzgerald Dr unit 102 FRESH FLOUR Pinole, California 94564 @queondatacobar TORTILLAS ONE DOZEN 5.05 (510) 223-9467 www.queondatacobar.com GRILLED VEGETABLES TRAY 48.00 #CRAFTEDBYYOU FAVORITES SPECIALTIES 3.95 MENU TACOS QUESABIRRIA TACO 4.75 Pressed All Natural Tortilla Made To Order. Birria Served With Cilantro & Onion On A Fresh Corn Fully Loaded Your Way! Tortilla, Cheese And Birria Broth Upon Request 11.95 MEAT BURRITOS 11.95 PAPA LOCA 13” Flour Tortilla (Whole Wheat or Spinach) Fully Loaded Fries, Meat, Queso, Sour Cream, CARNE ASADA Your Way! Also available With Whole Wheat or Pico De Gallo & Cheese Spinach Tortilla POLLO ASADO GRILLED CHICKEN CHILAKOS 12.95 PULLED PORK KID’S BURRITO OR Tortilla Chips, Choice Of Meat, Salsa Roja, Fresh CARNITAS Oregano, Red Onions, Queso QUESADILLAS 5.25 AL PASTOR MARINATED PORK Fresco & Cotija & Sour Cream BIRRIA SLOW COOKED BEEF STEW QUESADILLAS 11.95 ESQUITE 7.95 Crispy Flour Tortilla, Fancy Monterey Grilled Corn With Chipotle Mayo, SALPICON SMOKED BRISKET Jack Cheese & Your Choice Of Meat Queso Cotija, Tajin & Limon CHICHARRONES PORK BELLY 4.75 BOWL 11.95 TACOS DE COSTRA 2 XTRA CAMARON Rice, Beans, Meat & Your Corn Tortilla Layered With Cheese Choice of Toppings Then Flipped Over On Comal And GRILLED FISH 2 XTRA Left To Crisp And Caramelize.
    [Show full text]
  • 99¢ $12.99 $4.99 2
    1 FOR $3.99 OR F O 3 R $11 FIREWOOD BUNDLES TH TH ST TAMALE STEAMERS NOV 29 , 30 & DEC 1 52-QT-------- $25.99 12 PK BOTTLES 40-QT---------$23.99 32-QT---------$22.99 24-QT---------$18.99 20-QT---------$16.99 $1.29 LB EA +TAX BONELESS CHICIKEN LEG MEAT $12.99 +CRV REGULAR OR MARINATED HEINEKEN OR BOHEMIA 39¢ LB PIERNA DE POLLO SIN HUESO REGULAR O MARINADA BANANAS PLATANOS $2.99 LB F BEEF SHOULDER O CLOD STEAK 4 R 99¢ BISTEC DE ESPALDILLA CILANTRO DE RES 99¢ EA OCEAN SPRAY LIGHT CRANBERRY JUICE 12-PK CANS/BOTTLES 1.5LT OR LANGER’S +TAX F +CRV 100% APPLE JUICE O $6.99 64 OZ 2 R $5 LIMIT 2, OVER LIMIT $8.99ea SWISS MISS BUDWEISER, HOT COCOA MIX BUD LIGHT, OR 24-CT MONTEJO 12-PK BOTTLES/CANS 79¢ EA +TAX $4.99 LB MAIZADAS $11.99 +CRV RIB EYE STEAK TOSTADAS LIMIT 2, OVER LIMIT $14.99ea LOMO DE RES EN BISTEC 8 OZ DOS EQUIS AMBER, DOS EQUIS LAGER, OR PACIFICO F O F +TAX 3 R $5 O 2 R $5 SUN VISTA L B WHOLE PINTO SUAVITEL SOFTENER 3 LT 2 S 99¢ BEANS 40OZ FRESCA PRIMAVERA SWEET PINEAPPLE PIÑA DULCE NOV/DEC 2019 PRICES EFFECTIVE 800 E. LUGONIA AVE.REDLANDS, CA 92374 (909)307-2600 FRI SAT SUN MON TUE *WE RESERVE THE RIGHT TO LIMIT QUANTITIES* *WHILE SUPPLIES LAST* 29 30 1 2 3 F F O O 79¢ EA $3.99 EA 2 R $3 2 R $5 JIFFY CAFÉ LA LLAVE CAMPBELL’S CLASSICO ESPRESSO 10 OZ TOMATO OR CHICKEN PASTA SAUCE PIZZA CRUST NOODLE SOUP 10.75OZ 15-24OZ MIX 6.5OZ $5.99 EACH OJO ROJO BEER MIX 33.8OZ F F F O O O 3 R $5+CRV 2 R $5 2 R $7 EA 69¢ +TAX LANGER’S LANGER’S ARROWHEAD EL PATO +CRV MONGO MANGO, 100% JUICE SPARKLING FLAVORED HOT TOMATO SAUCE $5.99 PINEAPPLE –ORG-COCONUT,
    [Show full text]
  • STARTERS Ceviche Baja* GF Cabrilla, Local Mango, Jicama
    STARTERS SMALL PLATES Ceviche Baja* GF Guacamole Cabrilla, local mango, jicama, cucumber, yellow citrus 14 usd / 287 mxn 21 usd / 430 mxn Guacamole Our Way Tuna Tostada* GF Choice of traditional chicharron or tuna Spicy tuna in escabeche, stone-ground salsa, 16 usd / 328 mxn guacamole, crispy onions, chicatana mayo 18 usd / 369 mxn Queso Fundido Three cheeses: Chihuahua, Oaxaca & Tuna Tiradito Asadero, roasted poblano peppers, Mango, jicama, serrano chili, leche de tigre, cilantro, homemade chorizo, fresh corn & flour sweet potato & lime tortillas 22 usd / 451 mxn 23 usd / 471 mxn Shrimp al “Comal” Salsa Flight Open-face quesadilla, quesillo, epazote, garlic Charred tomato “chicatana tamulada pepper, avocado sauce” chile cascabel, regional cheese 13 usd / 267 mxn Sikil pak “toasted pumpkinseed” tomato, garlic, cilantro, habanero SOUPS & SALADS tomatillo & criollo avocado, onion, chile Watermelon & Organic Greens verde Roasted beets, apple, avocado tartar, chile ancho, Homemade totoposte, tlayuda chips, tomatillo vinaigrette, honey comb plantain, sweet potato & pumpkin 14 usd / 287 mxn chips 6usd / 123 mxn Heirloom Tomato Salad Jicama, polvo de chicharrón, nopales, roasted SIDES tomatoes, chia, Baja olive oil, nanches, house vinaigrette Tamales of the day 14 usd / 287 mxn Corn on the cobb Black charros beans Tortilla Soup Tomato- chile guajillo broth, avocado, regional Buttered cuitlacoche and corn kernels cream, crispy tortilla, cotija cheese Mexican rice 13 usd / 267 mxn Del mercado green salad TACOS Al carbón seasonal vegetables Street Tacos (3) 8 usd / 164 mxn Arrachera from Sonora / Kastakan, suadero, chorizo, octopus on flour or corn tortilla 26 usd / 533 mxn Tecate Beer Battered “Veggie” Taco Epazote leaf, goat cheese, quesillo, cuitlacoche tortilla, pickled veggies 13 usd / 267 mxn Prices are quoted in usd / mxn pesos.
    [Show full text]
  • Historias Y Recetas De La Cocina Xiqueña
    Historias y recetas de la cocina xiqueña 70 Cocina Indígena y Popular Historias y recetas de la cocina xiqueña.indd 1 10/1/2017 10:46:40 Historias y recetas de la cocina xiqueña Guadalupe Margarita Castillo León Historias y recetas de la cocina xiqueña.indd 2-3 10/1/2017 10:46:41 Mi encarecido agradecimiento a quienes generosamente abrieron su casa Primera edición, Editorial Códice, 2001 y su corazón llevándome hasta la cocina para ir sacando las historias Primera edición en Cocina Indígena y Popular, 2016 guardadas en los jarros, ollas y cazuelas. Producción Secretaría de Cultura Dirección General de Culturas Populares A mi querida amiga Lorena Acosta Vázquez, por su confianza, siempre. Historias y recetas de la cocina xiqueña © 2016 Guadalupe Margarita Castillo León A la bondadosa señorita Constantina Alarcón, por las tardes de neblina y pláticas interminables; a su sobrino Pepe Alarcón, por la risa y Coordinación de la colección: las travesuras infantiles. Mauricio Antonio Avila Serratos Rodolfo Candelas Castañeda A la memoria del matrimonio Suárez Moreno, juntos en la vida, la sazón y el camino. D.R. © 2016 de la presente edición Dirección General de Culturas Populares Av. Paseo de la Reforma 175, piso 12 A Eleonay Castillo León y sus tamales canarios. Col. Cuauhtémoc, C.P. 06500 Ciudad de México A Ramón Cortés y su familia. Las características gráficas y tipográficas de esta edición son propiedad de la Dirección General de Culturas Populares A Claudio Martínez Carpinteyro, por la suave dulzura con la que ama de la Secretaría de Cultura. a su tierra; a las señoritas Sara Alarcón Colorado y Micaela Sol Valdivia, Todos los derechos reservados.
    [Show full text]
  • Traditional Processing and Preservation of Wild Edible Mushrooms in Mexico
    Central Annals of Food Processing and Preservation Bringing Excellence in Open Access Review Article *Corresponding author Ruan-Soto F, Becario del Programa de Becas Posdoctorales en la UNAM, Centro de Investigaciones Traditional Processing and Multidisciplinarias sobre Chiapas y la Frontera Sur, Universidad Nacional Autónoma de México, Calle María Adelina Flores No. 34-A, Barrio Guadalupe. CP Preservation of Wild Edible 29230, San Cristóbal de Las Casas, Chiapas, México, Tel: (52)9676782891 ext. 110; Email: Mushrooms in Mexico Submitted: 21 April 2017 Ruan-Soto F1*, M Ordaz-Velázquez2, W García-Santiago3 and E Accepted: 16 May 2017 C Pérez-Ovando4 Published: 18 May 2017 Copyright 1Becario del Programa de Becas Posdoctorales en la UNAM, Centro de Investigaciones Multidisciplinarias sobre Chiapas y la Frontera Sur, Universidad Nacional Autónoma © 2017 Ruan-Soto et al. de México, México OPEN ACCESS 2Independent researcher, San Cristóbal de Las Casas, México 3Universidad Intercultural de Chiapas, México Keywords 4Instituto de Ciencias Biológicas, Universidad de Ciencias y Artes de Chiapas, México • Ethnomycology • Ethnobiology Abstract • Traditional culinary • Drying Wild edible mushrooms are relevant rural dietary resources during the rainy season across Mesoamerica. In Mexico 371 edible species have been recorded, along with vast traditional information that includes processing techniques specific to both the nature of the mushroom and the human groups that use them. This is a review of ethnomycological works in Mexico describing processing techniques to consume and preserve wild edible mushrooms. While recipes vary geographically, some patterns are discernible. In Mesoamerica, the “hot-cold” classification system dictates the proper ways to process food. Mushrooms are grouped differently in unrelated cultures, which influence how they are cooked.
    [Show full text]
  • Saint Joseph Parish September 15, 2013
    Saint Joseph Parish www.sjcpinole.org September 15, 2013 First Gathering at the 8:30 am Mass Today Twenty-Fourth Sunday Ordinary Time (Year C) First Reading — “Why should your wrath blaze up against your own people, whom Mass Times DAILY: 7:30 am you brought out of Egypt?” (Exodus 9:00 am 32:7-11, 13-14) 1st Friday: 7:30 pm Psalm — I will rise and go to my father. SATURDAY: 8:00 am (Psalm 51) (Vigil) 5:00 pm Second Reading — The grace of our Lord Priests & Deacon (en español) 7:00 pm SUNDAY: 7:00 am has been abundant. (1 Timothy 1:12-17) Pastor: 8:30 am Gospel — There is great rejoicing in Fr. Paul Schmidt 10:30 am heaven and among the angels when a Parochial Vicars: 12:30 pm Fr. Mark Amaral (Youth) 5:30 pm sinner repents. (Luke 15:1-32 [1-10]) Fr. Eddie Castañas Reconciliation Deacon: Saturday: 3:30 - 4:30 pm Dn. Les Miyashiro Church: 837 Tennent Avenue, Pinole CA 94564 School:1961 Plum St., Pinole CA 94564 (510) 724-0242, Fax 724-9886 Office: 2100 Pear St. Pinole CA 94564 (510) 741-4900, Fax (510) 724-9185 Hours: Mon. - Thur. 9:00 am - 7:30 pm, Fri. 9:00 am - 5:00 pm Reflections Dear Brothers and Sisters in Christ, Our school community has been in session for almost a month. Now our Faith Formation and Youth Ministry programs are starting. The Second Vatican Council’s document on Education has important insights to share with us as we begin a new catechetical year.
    [Show full text]
  • Mexican Cuisine´
    ³Mexican Cuisine´ Mexican cuisine is a style of food that originates in Mexico. It is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. The cuisine of Mexico has evolved through the centuries through a blending of indigenous and European elements since the 16th century. In November 2010 Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage". Elements: The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers are also prominent in Mexican cuisine. The most frequently used herbs and spices in Mexican cuisine are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions. Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines. ³Geography of Mexico´ The geography of Mexico entails the physical and human geography of Mexico, a country situated in the Americas. Mexico is located at about 23° N and 102° W in the southern portion of North America.It is also located in a region known as Middle America.
    [Show full text]