Five Favorite Mexican Restaurants in Phoenix Most Popular Stories
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Manual Para La Elaboración De Productos Derivados De La Leche Con Valor Agregado
Manual para la elaboración de productos derivados de la leche con valor agregado Luciano Pérez Valadez* César Óscar Mar nez Alvarado** *Centro de Validación y Transferencia de Tecnología de Sinaloa, A. C. **Fundación Produce Sinaloa, A. C. Í Introducción .....................................................................................7 Producción de leche en el sur de Sinaloa ..........................................8 Situación del mercado de la leche y sus derivados ............................ 9 Procesos para la elaboración de productos lácteos ........................... 11 Procedimiento para la elaboración de yogur .....................................11 Procedimiento para la elaboración de queso manchego ................... 13 Procedimiento para la elaboración de queso Oaxaca ........................ 15 Procedimiento para la elaboración de rompope ...............................17 Procedimiento para la elaboración de queso botanero ..................... 18 Procedimiento para la elaboración de jocoque ................................. 19 Procedimiento para la elaboración de gela na a base de suero ........20 Procedimiento para la elaboración de requesón ............................... 21 Procedimiento para la elaboración de queso panela .........................22 Procedimiento para la elaboración de queso Co ja ..........................23 Procedimiento para la elaboración de queso Chihuahua ................... 24 Procedimiento para la elaboración de queso ranchero...................... 26 Procedimiento para la elaboración de -
El Alcance De La Gastronomía Mexicana En Otras Fronteras a Través Del Diseño Gráfico Por El Medio De La
García H. | Gutiérrez C. | Osuna R. El alcance de la gastronomía mexicana (...) Fecha de recepción: octubre 2019 El alcance de la gastronomía Fecha de aceptación: diciembre 2019 Versión final: diciembre 2021 mexicana en otras fronteras a través del diseño gráfico por el medio de la Web Amalia García Hernández 1, Irma Lucía Gutiérrez Cruz 2 y Eva Guadalupe Osuna Ruiz 3 Resumen: La gastronomía es “el arte culinario”, donde más allá de los ingredientes, técni- cas y métodos de sus recetas llevan consigo la evolución histórica y su significado cultural de la región donde los sabores, colores, ingredientes, son algo así como el vínculo del ser humano con su alimentación. En la cultura mexicana se encuentra una gran variedad de platillos regionales que se han mantenido a través del tiempo, recetas de la época prehis- pánica que hasta el día de hoy se mantienen en el pueblo de México, que con el paso del tiempo se han modificado debido a una falta de registro, pero no por eso pierde su gran valor cultural, pues a nivel mundial se puede escuchar hablar de ella. Visualizar los alcan- ces que tendrá un platillo de comida en su máxima representación gráfica digital donde a través del color, las formas, la fotografía y la composición se pueda llevar a distintos sitios por medio del internet, donde miles de personas de todo el mundo que navegan en la Web atravesarán fronteras descubriendo la gastronomía de una región, llevando consigo no solo el impacto visual de la pieza de diseño sino mostrando la riqueza cultural de México. -
Festival Chiles Rellenos De Picadillo, Mexican- Jewish Style a Sephardic Jewish Take a Traditional Mexican Dish By: Shmuel Gonza
Festival Chiles Rellenos de Picadillo, Mexican- Jewish Style A Sephardic Jewish take a traditional Mexican dish By: Shmuel Gonzales, The Barrio Boychik This dish is my Sephardic Jewish take on blending the flavors of a most famous traditional Mexican dish during this season, chiles en nogada; roasted poblano chiles filled with spiced meat and dried fruits. Though this new recipe of mine is swapping out the walnut cream sauce for a tasty parve (non-dairy) tehina sauce made of toasted sesame seeds. This dish has all the flavors of Mexico, with a Middle Eastern twist! The chiles: • 6 poblano chiles (use only poblano chiles for this dish); roasted over a flame, and removing the charred skins and seeds Easy instructions for Roasting Chiles: • Preheat oven broiler. • Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife. • Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. • Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later. The picadillo: • 1.5 lbs ground beef or dark turkey meat • kosher salt • 4 tablespoons olive oil • ½ a medium onion, finely chopped • 3 cloves garlic, peeled and finely chopped -
A Mexican Food Fiesta in North Park!
Sunday, December 16, 2018 City Tacos - A Mexican food fiesta in North Park! Do you know that old Rachael Ray show where she was challenged to eat three delicious meals in one day without spending more than $40? Well, I found a place that could have easily been on her list! A friend and I had the opportunity to dine at City Tacos in North Park. Let me tell you it was a taco fiesta! The menu offers a great selection for meat eaters, vegetarians, and seafood lovers as well! Let's begin with the salsa bar. In addition to the regular green and red salsas that most tacos shops offer, I appreciated the chunks of jicama and cucumber available to cool your palate after eating some heat. In addition they had some signature salsas that were new to me! We sampled the whole rainbow and I especially liked the salsa mango habanero on some chips with guacamole....muy delicioso! And I REALLY REALLY liked the cilantro salsa! If they sold that in a bottle I would buy it! The chips were fresh from the fryer and the guacamole was the real thing! No thinned down saucy guac here! My friend and I grew up in South San Diego, with some taco shops within walking distance that we frequented on a regular basis even before we could drive, so we've been eating tacos forever! We always have Carne Asada and Pollo Asada tacos, so we opted to try a birria taco here at City Tacos. First of all the meat portion was very generous as you can see, topped with pickled onions. -
Puebla Restaurant Recommendations
Puebla INTRODUCTION Known as the City of Angels, Puebla, a World Heritage Site, lies 136 km (84 mi) from Mexico City. This city has some 5,000 colonial buildings, which are mostly baroque edifices built during the 16th century. At times, it seems as though the architectural designs of some of the convents, churches and squares came from heaven above. Not only is this city known for its splendid architecture, but it also offers excellent cuisine Puebla’s culinary tradition originates from the blending of two cultures; the Pre-Hispanic and Spanish, as well as French and Middle Eastern (Lebanese) influences. Heres a list of what you cannot miss during your gastronomic tour by Puebla. Mole Poblano: Proudly originated in Puebla and a beloved national dish, with more than 30 ingredients. Poblanos enjoy this dish year round and make several varieties served over turkey or chicken. Chiles En Nogada: Mexicos stuffed chili with walnut sauce par excellence and only served in summer months. Antojitos Mexicanos (Mexican snacks): Chalupas (corn tortilla with chicken and salsa), molotes (fried corn patty with cheese or beef stuffing, cream and salsa on top), cemitas (regional sandwich with avocado, cheese, beef or pork, with the traditional papalo leaf ), pipian verde (pumpkin seed green sauce poured over chicken), chanclas (fried corn patties stuffed with beans, salsa on top), guajolotes, tinga, cuitlacoche, gusanos de maguey (maguey worm), and escamoles (fried ant eggs, yes, fried ant eggs). Traditional Sweets: A true pleasure for the palate, like tortitas de Santa Clara (Saint Claire cookies), camotes (flavored sweet potato), pepita candy (Caramel-covered Pumpkin Seed), jamoncillos (flavored pumpkin seed candy bars), crystallized fruits, gaznates, and macarrones. -
Special Events
SPECIAL EVENTS The following information will assist you in planning your event. For more information, please contact Victoria Fuentes Phone: 718.852.2700 Email: [email protected] FACT SHEET CONTACT DETAILS WEBSITE: www.granelectrica.com EMAIL: [email protected] PHONE: (718) 852 2700 ADDRESS: 5 Front Street, Brooklyn, NY 11201 CAPACITIES & EVENTS TOTAL SEATS (inside or outside): 72 seated (32 front room, 20 back room, 20 bar) BAR SEATS: 13 bar seats & 7 booth seats COCKTAIL EVENTS (inside/outside): 100 standing * Please note that 32 is the maximum number of guests we can accommodate for a seated event, and 40 for a standing cocktail/canapé event. Parties sized larger than these amounts require booking the restaurant exclusively. MENU STYLE Gran Eléctrica serves authentic, market-driven Mexican cuisine, inspired by travels abroad and traditional Mexican street fare. Fresh, local and sustainable ingredients feature heavily on the regionally-influenced menu, showcasing a diversity of dishes from across the country. With a large selection of botanas (Mexican snacks), fresh fish dishes, meat and vegetarian specialties, the menu is designed for easy sharing and family-style dining. * Please note all menus below are sample menus only and will change seasonally. EVENT MENUS & SPACES For parties of 10 and larger we require a prix fixe menu. Please read on for details and samples of our prix fixe menus for dinner, brunch, and canapé events. For parties of 12 guests & larger we require a private space be booked exclusively. We can accommodate up to 32 seated guests, or 40 standing guests before a full restaurant buyout is required. -
What to Really Eat on Cinco De Mayo by Shaylyn Esposito, Smithsonian.Com on 05.04.18 Word Count 1,057 Level MAX
What to really eat on Cinco de Mayo By Shaylyn Esposito, Smithsonian.com on 05.04.18 Word Count 1,057 Level MAX Image 1. Dancers at the annual Cinco de Mayo Festival in Washington, D.C., in 2007. Photo by: dbking/Wikimedia Cinco de Mayo, as celebrated in the United States, shares some similarities to St. Patrick's Day: a mainstream marketing fiasco that's evolved out of an authentic celebration of cultural heritage. The typical Cinco de Mayo is a day of eating tacos and drinking margaritas. But, just like you won't find corned beef and green beer in Ireland on St. Patrick's Day, you won't find ground beef tacos, nachos and frozen margaritas in Mexico on Cinco de Mayo. Contrary to popular belief, Cinco de Mayo is not Mexico's Independence Day; it celebrates the Mexican victory at the Battle of Puebla during the Franco-Mexican War, which came after Mexico's independence from Spain, the Mexican-American War and the Mexican Civil War. In our neighbor to the south, the holiday is mainly celebrated in the region of Puebla, and mostly in the state's capital city of the same name. But what America's Cinco de Mayo misses is the traditional food of Mexico, named to the UNESCO Representative List of the Intangible Cultural Heritage, a recognition given to only one other cuisine (French). And, nachos with refried beans, cheese wiz and jalapenos is nowhere on the list or in the country. Taco Bell has even tried opening up in Mexico but each time has failed, simply because no one will eat there. -
Sides Y a La Carte Fruits Y Grains Tacos 3.85 Tortas 10 Burritos 10
EnsaladasAsado 15 gf choice of grilled breast or carne asada, romaine, spinach, cabbage, apple, fresh herbs, zamorano, peanut dressing Cortado 8 | 14 gf, v Brunch arugula, kale, cabbage, tomato, egg, carrot, corn nuts, crunchy peas, avocado, cheddar, creamy vinaigrette MAKE IT A COBB - BACON/TURKEY +2 Inca 8 | 14 gf, v quinoa, dried cranberries, pepitas, yulu, tomato, greens, LUNCH AVAILABLE STARTING AT 11 AM herbs, red onion, avocado, corn, lime, herb vin De La Casa 8 | 14 serrano ham, cerignola olives, cherry tomato, red onion, Fruits y Grains romaine, noble bread crutons, herb vin Our Famous Flap Jacks 9 short stack of flap jacks Toppings +5 +1 barry’s w/ fresh berries grilled chicken carne asada +1 farrah’s w/ chocolate chips grilled fish * grilled shrimp* +2 cajeta w/ banana, candied peanuts, caramel Seasonal Fruit 6.25 v chef selection of seasonal fruits topped w/ whipped cream GuacamoleEntradas Classico 5 | 9 v, gf Gacha Mexla (Muesli) 8 v, gf avocado, chile, citrus, onion, tomatillo, cilantro, cotija cheese, quinoa, farro, steel cut oats, brown cow yogurt, apple, w/ chips. +1 sub raw vegetables almonds, dried blueberries Ceviche de Camaron 15 gf Granola, Fruit & Yougurt 7 v, gf shrimp, pico de gallo, lime, cucumber, cilantro, avocado organic yogurt, house made granola, honey drizzle, seasonal fruit Elote Callejero 7 v, gf grilled corn on the cob, mayo, cotija cheese, smoked paprika Single Flapjack 5.50 Korean Fried Chicken Wings 10 | 18 choice of 1/2 or full dozen battered chicken wings, house gochujang sauce, served w/ papaya -
La Cajeta, Un Dulce De Leche De Cabra
Capítulo 3 LA CAJETA, UN DULCE DE LECHE DE CABRA Jorge Fernando Vélez-Ruiz https://orcid.org/0000-0003-1526-989X 1 Aspectos generales 1.1 Características de la cajeta a cajeta es un producto lácteo con características muy particulares Lque se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequi- pe en Colombia, por mencionar algunos. Entre sus principales carac- terísticas está que se elabora con leche de cabra a la que se le agrega glucosa, se le da un tratamiento térmico que contribuye a darle el color y posteriormente se concentra por evaporación. En México, se con- sume como dulce solo, como endulzante y relleno de pasteles, o bien como saborizante de otros alimentos (bebidas, postres). De acuerdo a la norma mexicana (NMX-F-480-1985) [DGN, 1985] la cajeta puede elaborarse tanto con leche de cabra como con mezcla de leches de ca- bra y de vaca, adicionando azúcar, ingredientes y aditivos autorizados. Algunos de los ingredientes utilizados son glucosa y sacarosa, canela, bicarbonato de sodio, benzoato de sodio y sorbato de potasio. La elaboración se hace en caliente, y la evaporación de agua (a presión atmosférica) se detiene hasta obtener la viscosidad y el color deseados, que caracterizan al producto. Adicionalmente, se le puede agregar vai- nilla o alcohol potable. Se denomina cajeta al producto que contiene 28% de agua, 7.5% de grasa de la leche, 2% de cenizas y 63% o más 93 La cajeta, un dulce de leche de cabra de azúcar [INAES, 2007]; aunque García [1999] reporta la siguiente composición como típica de la cajeta: sacarosa 44%, agua 30%, lactosa 10%, proteína y grasa 7%, respectivamente, y cenizas 2% (Figura 1). -
Simple Black and Cream General Newsletter
August 2017 Issue 10 • Volume 12 G A S T R O N O M I A P U E B L A V I V E L A G A S T R O N O M I A D E P U E B L A Puebla es uno de los 31 estados de México y, en lo Lo que sí está demostrado es que en sus orígenes el que respecta a la gastronomía del país, ha sido de mole poblano se elaboraba con cerca de un gran importancia puesto que en este estado se centenar de ingredientes, siendo los principales: el han hallado los restos más antiguos del cultivo de guajolote, el chocolate y el chile. En la actualidad, maíz y camotes. para preparar mole poblano se utilizan varios Su gastronomía es fruto de la mezcla de la cocina ingredientes: cacao, chocolate de tablilla, chiles precolombina local y la gastronomía española ancho, chiles mulato, chiles pasilla, chipotle, debido al periodo colonial español en el país. jitomates, almendras, plátano, nueces, pasas, Entre los platillos más representativos de la pimienta o cebolla, entre otros. gastronomía de Puebla destacan: Debido a su importancia cultural y gastronómica en el país, desde 1991 y en el mes de junio, se celebra en El Mole Poblano todo el país el Festival del Mole Poblano. Es un platillo muy vinculado a la identidad cultural de Puebla, y del país en general. Hay Los chiles en nogada muchas teorías en torno al surgimiento y Los chiles de nogada, denominado como “platillo elaboración de este platillo. -
Winter Citrus
JOY: WINTER CITRUS “EXPRESS” CEVICHE Baja yellowtail kampachi, spicy-limey ceviche “broth,” kumquat, cara cara, blood orange, ruby red grapefruit, Meyer lemon-leaf jewels, Michoacan avocado, crunchy jícama, knob onion rings, “tangerine lace” microgreens. Davis Family Vineyards, Rosé de Noir, “Dutton Ranch,” Russian River Valley, California Fortaleza Still Strength COMFORT: TAMAL COLADO, PISTACHIO PIPIAN Polenta-style tamal (fresh-ground masa, white sweet potato, roasted poblanos, homemade crema), pistachio-thickened pipian (tomatillos, green chiles, three herbs), charred baby golden beets, Perigord truffles & tiny herbs. 2015 Domaine Weinbach, Riesling, “Cuvée Colette,” Alsace, France Leyenda Guerrero LUST: SCALLOP, YELLOW MOLE Seared scallop, fresh uni, yellow mole infused with uni, turmeric brined fennel seared in brown butter, fresh herbs (fennel tops, shiso). 2016 Topolovino, Syrah, “Sawyer Lindquist Vineyard,” Edna Valley, California Sotol La Higuera Leiophyllum WONDER: RIBEYE, BLACK MOLE Grilled Creekstone Natural prime ribeye steak, Oaxacan black mole (33 ingredients), Oaxacan black beans with avocado leaf, sesame-crusted grilled king trumpet mushroom, charred cippolini onions petals, amaranth microgreens. 2010 Ca’ del Monte, Amarone della Valpolicella Classico, Veneto, Italy Derrumbes Durango Nostalgia: Pre-dessert - Concord grape-ancho sorbet, peanut cake and crema, sweet and sour candied ancho EXUBERANCE: PASSION FRUIT, WHITE CHOCOLATE, CAJETA 13-layer crepe cake filled with passion fruit-white chocolate mousse, homemade cajeta (goats milk cAramel), jamaica-poached guavas, winter-spiced tuiles, toasted macadamias. 2001 Domaine Martin Schaetzel, Vendanges Tardives Gewürztraminer, “Kaefferkopf,” Alsace, France La Venenosa Raicilla Sierra del Tigre . -
Sample Menus
Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings.