Cheeky Menu 12-17.Final

Total Page:16

File Type:pdf, Size:1020Kb

Cheeky Menu 12-17.Final Fork & Knife Enchiladas Burrito Three corn tortillas rolled with “tinga” braised Grilled our tortilla lled with refried chicken and smoked gouda cheese. Baked in beans, queso, and your choice of verde salsa and topped with mixed cheese. lling. Topped with your choice of red Drizzled with sour cream and black bean sauce. cherry tomato or green tomatillo Fajitas Your choice of meat served over Served with rice and choice of beans 10.5 cream sauce. Served with rice sautéed mushrooms, zucchini, onions and Grilled Veggies 9 peppers. Served with flour tortillas, lettuce, Quesadilla Grilled Chicken 10 pico, sour cream, guacamole, rice Grilled flour tortilla stuffed with melting *Grilled Steak 11 and your choice of beans cheese and your choice of filling. Ground Beef 10 Grilled Chicken 14 Comes with chipotle cream, lettuce, Chile Shrimp 16 and pico. Served with rice Hand Pulled Pork 14 Pulled Pork 9.5 Veggies 8.5 Chimichanga Grilled Chicken 9.5 *Grilled Steak 10.5 Braised chicken, onions, tomatoes, refried beans *Grilled Steak 16 Chile Shrimp 10.5 and queso rolled in a our tortilla and fried Pick Two 20 Onions & Peppers +.5 Topped with queso, cherry tomato sauce, ADD ONS Mushrooms & Spinach +1 crumbling cheese, and pico Pork Belly +1.5 Pork Belly +1.5 Served with rice 9.5 Queso +1 Chorizo +1 Chorizo +1 HOUSE Top shelf Soft Flour, Soft Corn, Crispy Corn or Lettuce Cup Fish Cajun Shrimp Lightly fried tilapia, poblano slaw, Cajun battered ash-fried shrimp Korean BBQ over lettuce, pickled onions, tomatoes. chipotle cream. Salsa cruda 3.5 Fork tender braised beef glazed with Chipotle cream 4 sweet Korean BBQ sauce. Topped with Hand Pulled Pork crisp sriracha noodles, cilantro 4.5 Shredded pork, caramelized onions, *Ahi Tuna crumbling cheese, and cilantro Cajun seared RARE *ahi tuna, Smoky morita salsa 3.5 lettuce, cucumber, avocado, chile Top shelf trio sesame dressing, and sriracha 4.75 Fire Roasted Choice of any 3 top shelf tacos. Veggie Served with rice and your 3 Lil' Piggies Sweet red peppers, onions, zucchini, choice of beans 15 Tender braised pork belly, mushrooms and cilantro. (Substitute any house tacos- free) pulled pork, and crisp bacon. Smoky morita salsa 3.25 Topped with pickled onions and salsa cruda 4.25 Sweet Chili Fish Shrimp Lightly fried tilapia, sweet chili sauce, Shrimp, mango pico, lettuce and sweet lettuce, sesame seeds, fuego peanuts House trio and spicy pineapple chipotle sauce 4 Avocado cream 3.5 Choice of any 3 house tacos. Served with rice and your Buffalo Chicken choice of beans 12.5 Black & Blue Hand-battered chicken tender, spicy (No substituting top shelf tacos) Chile rubbed marinated steak, wing sauce, shredded lettuce, tomatoes. caramelized onions, blue cheese Blue cheese dressing 3.5 Street Style crumbles, morita salsa 4.25 Your choice of grilled chicken with salsa verde, chorizo with salsa cruda, or grilled steak with morita salsa. Topped with fresh House sides onions and cilantro 3.25 Top shelf SiDes $2.5 Poblano Slaw $3 Cheeky’s take on a southern classic Charro Beans Grilled Veggies Street Corn Our version of cowboy beans Cheeky Rice Onions, peppers, zucchini, mushrooms Char grilled corn, chipotle sauce, in a pork chile broth Made from scratch every day! queso fresco, and lime Black Beans French Fries Citrus Pepper Broccoli Brown Rice Served in broth, topped with pico Come on gringo! You need to ask? Steamed to order, lightly buttered Healthy, simple, but yummy! Refried Beans Ta ter To t s Pinto beans, puréed with chile oil, veggies Ask your server for a We couldn’t resist gluten free or vegetarian menu * THESE ITEMS ARE COOKED TO ORDER * CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASEYOUR *Alambres Taquitos Marinated bistro let, onions, and Four crispy corn tortillas rolled with “tinga” peppers. Cooked to your request then braised chicken and smoked gouda cheese. topped with shredded cheese and bacon apps Drizzled with sour cream, served with verde Served with our tortillas and salsa and black bean sauce 8.5 smoky morita salsa 10 Chips and Dips Make it a plate with 5 skewers Queso 5.7 Cheeky Wings and two house sides 16 Melted white cheese with or without jalapeños Marinated Jumbo Wings served in your Trife c t a 9 choice of style, with celery and blue cheese Calamari Queso, Beans, and Guacamole Six 7.5 Twelve 14 Sustainably sourced tender calamari Guacamole 6.5 Buffalo Korean BBQ steak strips. Lightly breaded Scratch made in small batches, all day long! Agave Chile Lime Lemon Pepper with jalapeños and ash-fried. Served with locally baked totopo chips. Served with pineapple chipotle 9 (all drums or ats + 1 per six) Chicken Flautas Add fries 1 Nachos Sofrito braised chicken, cheese, Crisp corn chips topped with queso, wrapped in crispy our tortilla. Served Chicken Tortilla black beans, lettuce, jalapeños, pico, guac, with salsa cruda 8.5 Soup sour cream, and queso fresco. Classic soup with shredded chicken, Ground Beef 10.5 avocado and tortilla strips Grilled Chicken 11.5 In our chile blend tomato broth *Grilled Steak 12 Cup 5 Bowl 6 No Meat 9.5 Add House salad 2 Grilled Veggies 10.5 Mango Chile Lime Salad blend, grilled chicken, mango pico, avocado, roasted corn, roasted red peppers, black beans, chile lime tortilla sands strips, grape tomatoes, smoked gouda 11 bowls Grilled Steak* or Chile Shrimp +2 All sandwiches come with We pack these bowls with protein, rice, choice of house side black beans, shredded cheese, lettuce (sub top shelf side +1) Tipico Salad and pico. (substitute brown rice .50) Salad blend, grilled chicken, Choose your protein and customize *Cheeky Burger avocado, house pico, crumbling with any extras you'd like Two beef patties stuffed with melting cheese, cheese, black beans, sour cream drizzle, re roasted poblano peppers, and bacon our tortilla crisp 10.5 Proteins: Extras: Topped with more cheese, pico, Sub *Grilled Steak or Chile Shrimp +2 No Meat 7.5 Sour Cream .5 morita salsa, and chipotle cream 11 Chicken 9.5 Mango Pico .5 “El Guapo” - 4 patties, good luck! 15 Pulled Pork 9.5 Avocado 1 "Gringo" - lettuce, tomato, and onion 9.5 Shredded Beef 11 Guac 1 add Cheese .5 Cajun Seared Tuna Ground Beef 10 Queso 1 add Bacon 1 Salad blend, Seared RARE ahi tuna*, *Grilled Steak 11 Broccoli 1.5 grape tomatoes, avocado, mango pico, Chile Shrimp 11 Roasted Veggies 1 cucumbers, fuego peanuts, and crispy rice Pork Belly 10 Street Corn 1 Cuban noodles 12 Hand pulled pork layered with ham, swiss cheese, dill pickles, and house mustard House Salad Served on authentic pressed Salad blend, cucumber, Kids menu Cuban bread 10 pico, and crumbling cheese Choice of dressing 4 $5.5 Buffalo Wrap Salad Toppings Grilled flour tortilla wrapped with Grilled Chicken 4 All items come with a choice of house side and a drink shredded cheese, lettuce, tomatoes, Chile Shrimp 5 Sub top shelf side + .50 spicy buffalo sauce, and avocado cream *Grilled Steak 5 Soft drinks- free rells Juices & Milk- $1 rells Grilled Chicken 9 Salad Dressings Tac o *Grilled Steak 10 All of our dressings are made from Quesadilla scratch in-house Burrito Fajita Wrap Avocado Cream Ranch Nachos Choice of protein, onions, peppers, Blue Cheese Honey Mustard (above items come with chicken or ground beef, smoked gouda cheese, Chile Sesame Agave Balsamic Chipotle Cream House Vinaigrette substitute steak or shrimp on any item + $2) lettuce, chipotle cream, Cheese Burger house pico, guacamole Chicken Fingers Chicken 9.5 Ask us about catering *Grilled Steak 11.5 your next event! Chile Shrimp 11.5 Ask your server for a [email protected] gluten free or vegetarian menu * THESE ITEMS ARE COOKED TO ORDER PLEASE LET YOUR SERVER KNOW IF YOU HAVE ANY FOOD ALLERGIES, OR DIETARY REQUEST.
Recommended publications
  • Instruction Mannual Part
    1map? fl r,fl 6 ietary Interviewer’s Manual for %e Hispanic Health and Nutrition Examirkion Survey, 1982434 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES * Public Health Service * National Center for Health Statistics .------I ;:.:.:.:.:. ::.:::::::. :::::. ..I .:.,....‘.‘.~.‘.~.~.~.~.‘. -c b .‘.‘.‘.‘.~.‘.‘.’ .‘,‘.‘,‘,‘,~,‘.‘_‘,’ .~.‘.‘.~.‘.‘.~.‘.~.‘.’ This manual was prepared by V\!estat with assistance from Development Associates. Part 15f ● Dieta~ Interviewer’s Manual for the Hispanic Health and Nutrition Examination Survey, 1982-84 HHANES Data Collection U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Public Health Service National Center for Health Statistics Hyattsviller Maryland August 1985 TABLE OF CONTENTS PART I. GENERAL INTERVIEWING TECHNIQUES Chapter Page 1 OVERVIEW OF THE HISPANIC HANES ..................................... 1-1 1.1 Introduction ..........● ......,.............................. 1-1 1.2 History of the National Health and Nutrition Examination Survey Program .................,......................... 1-1 1.3 Purpose of the Hispanic HANES .........0....0................ 1-2 1.4 Method of Data Collection ................................... 1-3 1.5 Confidentiality ...,............● ...................● ...0 ● .● . 1-6 1.6 Informed Consent ............................................ 1-6 1.7 Professional Ethics ......................................... 1-7 2 BEFORE BEGINNINGTHE INTERVIEW ..................................... 2-1 2.1 Review Your Interviewer’s Manual and Other Study Materials.. 2-1 2.2 Review the Questionnaire
    [Show full text]
  • Breve Historia Comida Mexicana
    ENSAYO • HISTORIA JESÚS FLORES Y ESCALANTE BREVE HISTORIA DE LA COMIDA MEXICANA 000001 ENSAYO • HISTORIA Jesús Flores y Escalante ha publicado los libros Salón México, Chingalistlán, Morralla del caló mexicano, La última y nos vamos, y Mercados, antojitos y fogones, entre otros. Escribió junto con Pablo Dueñas, La guadalupana, patroncita de los mexicanos (Plaza y Janés) y, con Sylvia Kurczyn, De Azucarados afanes, dulces y panes, En torno al pulque y al maguey y Quelites y hierbas de olor. En 2003 fue nombrado miembro de la Academia Mexicana de Gastronomía, dependiente de la de París. 000 00 1 JESÚS FLORES Y ESCALANTE BREVE HISTORIA DE LA COMIDA MEXICANA ieweatoevo: i pplumialdlum, UOC,JrntaCi¿n n.,rr:14 CE- DeBOLSRLO BREVE HISTORIA DE LA COMIDA MEXICANA Primera edición, 1994 Primera edición en Debolsillo, 2003 Primera edición en Debolsillo en este formato, 2004 1994, Jesús Flores y Escalante D. R. 2004, Random House Mondadori, S. A. de C. V Av. Homero No. 544, Col. Chapultepec Morales, Del. Miguel Hidalgo, C. P 11570, México, D. E www.randomhousemondadori.com.mx Queda rigurosamente prohibida, sin autorización escrita de los titulares del copyright, bajo las sanciones establecidas por las leyes, la reproducción total o parcial de esta obra por cualquier medio o procedimiento, comprendidos la reprografía, el tratamiento informático, así como la distribución de ejemplares de la misma mediante alquiler o préstamo público. ISBN: 968-5956-65-0 Impreso en México/ Printed in México AL SOLDADO CRONISTA BERNAL DÍAZ DEL CASTILLO Bernal Díaz, el historiador de la Conquista, con sus asombrados ojos vio maravillado la magia, el color y las cosas de esta tierra, donde ellos, intrusos soldados de fortuna, "fijos hidalgos", 1 y unos cuantos "un poco latinos",2 como Hernán Cortés, irrumpieron en un mun- do ni siquiera soñado por "Amadís de Gaula"3 o relatado por San Balandrano,4 mundo extraño que Díaz relató a su modo, especialmente en lo que a comida y produc- tos de la tierra se refería: [...] fuimos al Tatelulco.
    [Show full text]
  • Carmelitas Dinner Takeout
    LUNCH MENU SERVED MONDAY - SATURDAY 11:00 A.M. - 4:00 P.M. 5042 East Bay Drive 7705 Ulmerton Road Tri-City Plaza Ulmerton & Belcher Clearwater, FL 5211 Park Street North Largo, FL (727) 524-TACO (8226) 54th Ave & Park St N (727) 533-8555 St. Pete, FL 8526 Old County Road 54 (727) 545-2956 6218 66th Street North New Port Richey, FL 66th Street & 62nd (727) 376-4800 Avenue Pinellas Park, FL (727) 545-TACO (8226) www.carmelitas.net ANTOJITOS/APPETIZERS ENSALADAS/SALADS All appetizers are served with jalapeños on request Dinner Salad ........................... 2.99 Freshly Made Chips & Totopo Sauce Crisp Romaine lettuce topped with tomatoes, cheese, olives, bacon bits, and your choice of One complimentary with one free refill. dressing. Dine In Only Additional Order ......................2.50 Taco Salad ................................6.99 Our own seasoned ground beef or chicken, 1A. Nachos Con Carne .............9.29 lettuce, tomatoes, black olives, cheese, and Toasted tortilla chips topped with our seasoned crushed chips, all topped with sour cream and ground beef, a blend of two cheeses, put in our edible flour shell bowl. garnished with tomatoes, green onions, sour cream, guacamole and black olives. Al Carbon Salad........................8.29 Strips of grilled chicken or steak placed over crisp 1B. Chili Bean Dip....................5.29 Romaine lettuce, tomatoes, cheese, black olives Mixture of homemade chili and cheese dip and all put into our edible flour shell bowl. Served with fresh chips......Rico! SOPAS/SOUPS 1C. Nachos ............................. 5.29 Crunchy toasted taco shell halves with melted Sopa de Tortillas.......................7.49 cheese, tomatoes, mild salsa on a bed of Crisp tortilla strips, rice, corn, and chicken in a lettuce topped with sour cream, black olives spicy broth topped with avocado and and green onions.
    [Show full text]
  • MENU PASTELITO DE ELOTE 98 Salsa Dulce De Chile Guajillo Al Tequila
    POSTRES DESSERT MENÚ | MENU PASTELITO DE ELOTE 98 Salsa dulce de chile guajillo al tequila. CORN CAKE MEXICANO With sweet Guajillo chile and tequila scented sauce. FLAN NAPOLITANO 98 Salsa de cajeta y Baileys. MEXICAN CARAMEL CUSTARD With goat milk and Baileys sauce. CHURROS CON CANELA 98 Helado de vainilla y salsa de frutos rojos. TRADITIONAL CHURROS With vanilla ice cream and wild fruits sauce. ARROZ CON LECHE 98 Con canela y coco. RICE PUDDING With cinnamon and coconut shavings. SELECIÓN DE HELADOS Y SORBETES 98 SELECTION OF ICE CREAM AND SORBETS www.ranchobanderas.com Precios en moneda nacional e IVA incluido | Prices in Mexican pesos. Tax included. ENTRADAS PLATOS FUERTES APPETIZER MAIN COURSES MINI SOPES 190 ENCHILADAS MEXICANAS (120 GRS.) 190 Rellenos de mole de pulpo, camarón, marlín, Pollo deshebrado, lechuga, queso, crema, arroz y salsa mulata y cebolla morada curtida. frijoles charros. “SOPES” SAMPLER MEXICAN ENCHILADAS (120 G.) Octopus, shrimp and smoked marlin with Chicken, lettuce, cream, cheese, rice and charro beans. dried chilli sauce and pickled onions. FAJITAS RES, POLLO, CAMARÓN 310 MOUSE DE MARLIN AHUMADO 105 Gratinadas con queso Oaxaca servidas en molcajete de piedra CON ESENCIA DE CHIPOTLE (80 GRS.) Guacamole y salsa mexicana. Marlín, sobre papaya con totopo de tortilla Res (200 GRS.) de harina y ajonjolí mixto. Pollo (200 GRS.) Camarón (200 GRS.) SMOKED MARLIN MOUSSE (80 G.) Mixtas Smoked marlin, chipotle chilli and papaya. Vegetarianas BEEF, CHICKEN AND SHRIMP FAJITAS With grated Oaxaca cheese and served on a hot stone, with TOSTADAS DE ARRACHERA GRATINADA (80 GRS.) 95 guacamole and Mexican sauce.
    [Show full text]
  • Notes and Experiences from Community Struggles in Mexico a DISSERTATIO
    Constructing and Navigating Autonomous Self-Organization: Notes and Experiences From Community Struggles in Mexico A DISSERTATION SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAI‘I AT MĀNOA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY IN POLITICAL SCIENCE AUGUST 2018 By: Ryan A. Knight Dissertation Committee: Kathy E. Ferguson, Chairperson Noelani Goodyear-Ka‘ōpua Jon Goldberg-Hiller Njoroge Njoroge Craig Howes © 2018 by Ryan A. Knight All rights reserved. Table of Contents Abstract………………………………………………………………………………………..…IV Acknowledgements………………………………………………………………………………V Notes on Citations, Interviews and Translations………………………………………………...VI Chapter 1: Introduction…………………………………………………………………………...1 Chapter 2: Located Autonomies…………………………………………………………………31 Chapter 3: Community Assembly: The Case of Eloxochitlán de Flores Magón, Oaxaca………61 Chapter 4: Community Radio: Spaces and Networks of Self-Organization and Resistance……91 Chapter 5: Community Self-Defense and Autonomous (Il)Legalities…………………………133 Chapter 6: The Ins and Outs of Autonomy……………………………………………...……..170 Chapter 7: Conclusion…………………………………………………………………...……..192 Bibliography……………………………………………………………………………………200 Abstract This dissertation explores autonomous politics as political resistance, through an engagement with various processes of communal self-organization being carried out in Mexico. Resisting the approach to “autonomy” as a static and separate space that is fully self-determined, this dissertation seeks to explore the complexities
    [Show full text]
  • Cheeky Menu 2020 V6
    Fork & Knife Enchiladas Burrito Three corn tortillas rolled with “tinga” braised Grilled our tortilla lled with refried chicken and smoked gouda cheese. Baked in beans, queso, and your choice of verde salsa and topped with mixed cheese. lling. Topped with your choice of red Fajitas Drizzled with sour cream and black bean sauce. cherry tomato or green tomatillo Your choice of meat served over Served with rice and choice of beans 11.5 cream sauce. Served with rice sautéed mushrooms, zucchini, onions and Grilled Veggies 10 peppers. Served with flour tortillas, lettuce, Quesadilla Grilled Chicken 11 pico, sour cream, guacamole, rice Grilled flour tortilla stuffed with melting *Grilled Steak 12.5 and your choice of beans cheese and your choice of filling. Ground Beef 11 Grilled Chicken 15 Comes with chipotle cream, lettuce, Chile Shrimp 16.5 and pico. Served with rice Hand Pulled Pork 15 Pulled Pork 10.5 Veggies 9.5 Chimichanga Grilled Chicken 10.5 *Grilled Steak 12 Sorfrito braised chicken, refried beans and *Grilled Steak 17 Chile Shrimp 11.5 queso rolled in a our tortilla and fried. Pick Two 22 Onions & Peppers +.5 Topped with queso, cherry tomato sauce, ADD ONS Mushrooms & Spinach +1 crumbling cheese, and pico. Pork Belly +1.5 Pork Belly +1.5 Served with rice 11 Queso +1 Chorizo +1 Chorizo +1 HOUSE Top shelf Soft Flour, Soft Corn, Crispy Corn or Lettuce Cup Fish Cajun Shrimp Lightly fried tilapia, poblano slaw, Cajun battered ash-fried shrimp Korean BBQ over lettuce, pickled onions, tomatoes. chipotle cream. Salsa cruda 3.75 Fork tender braised beef glazed with Chipotle cream 4.25 sweet Korean BBQ sauce.
    [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]
  • Entradas / Entrées Entradas Frías / Cold Entrées Ensaladas / Salads
    Entradas / Entrées DOBLADITA DE PAPA / POTATO DOBLADITA Tortilla frita de maíz rellena de papa con chorizo, servida con salsa picante de la casa Fried corn tortilla stuffed with chorizo sausage and potato, served with homemade sauce SHOT DE CAMARÓN / SHRIMP SHOT Caldo de camarón con brunoise de cilantro, cebolla y aguacate Shrimp stock with brunoise coriander, onion and avocado Entradas Frías / Cold Entrées ENSALADA DE NOPAL / CACTUS LEAF SALAD Nopales asados con queso panela, escabeche de pavo y aceite de aguacate Grilled cactus leaves with panela cheese, pickled turkey and avocado oil SALPICÓN DE ATÚN / SHREDDED TUNA Servido en totopo barnizado con chile guajillo Served in tortilla chip coated with guajillo chili Ensaladas / Salads ENSALADA MEXICANA / MEXICAN SALAD Lechuga larga con pimiento morrón, cebolla morada y totopos Lettuce with bell pepper, red onion and tortilla chips ENSALADA DE PESCADO Y MAÍZ POZOLERO FISH AND HOMINY CORN SALAD Lechugas mixtas con maíz pozolero, tiradito de pescado marinado con jugo de limón y chile en polvo Mixed lettuce with hominy corn, fish tiradito marinated with lemon juice and chili powder Sopa / Soup Sopa de lentejas y papa al chipotle Lentil and potato soup with chipotle pepper Platos Fuertes / Main Courses GRINGAS De pastor o arrachera, con queso oaxaca, cebolla y cilantro, servidas con salsa picante de la casa Pastor style or flank steak gringas, with oaxaca cheese, onion and coriander, served with homemade sauce BURRITO De pollo o arrachera, con frijoles refritos, aguacate y lechuga, bañado con
    [Show full text]
  • English-Spanish Dictionary of Health Related Terms
    ENGLISH-SPANISH DICTIONARY OF HEALTH RELATED TERMS rd EDITION JULY 2005 Includes new terms related to Emergency And Disaster Preparedness Edited by Liliana Osorio A publication of: California-Mexico Health Initiative, CPRC, University of California Office of the President Office of Binational Border Health, California Department of Health Services "Material included in this publication may be reproduced, provided that full credit is given to its source." An electronic version of this publication is available at the California-Mexico Health Initiative web page: http://www.ucop.edu/cprc/cmhi.html , and at the California Office of Binational Border Health web page: http://www.dhs.cahwnet.gov/ps/dcdc/COBBH If you need more information regarding this publication or to order more copies, please contact the California-Mexico Health Initiative: Phone: (510) 643-4087, Fax: (510) 642-7861, e-mail: [email protected] A $3.00 Sh&H fee will be charge per copy. Please make check payable to UC Regents and send your order to: California-Mexico Health Initiative California Policy Research Center, UCOP 1950 Addison Street, Suite 203 Berkeley, CA 94720-7410 ii DICTIONARY OF HEALTH RELATED TERMS TABLE OF CONTENTS DICTIONARY OF Female Reproductive Organs — HEALTH RELATED TERMS Los Órganos Reproductores Femeninos INTRODUCTION iv urethra clitoris la uretra el clitoris TERMS IN ALPHABETICAL ORDER A 1 vaginal labium orifice majus B 5 el orificio el labio C 9 vaginal mayor D 15 E 18 hymen labium el himen minus F 21 el labio G 24 anus menor el ano H 26 I 29 J 31 K 32
    [Show full text]
  • Dictionary of Health Related Terms
    English Spanish 4th Edition DICTIONARY OF HEALTH RELATED TERMS Edited by Liliana Osorio A publication of: Health Initiative of the Americas UC Berkeley, School of Public Health Office of Binational Border Health California Department of Public Health Dictionary of Health Related Terms: English – Spanish English Spanish 4th Edition DICTIONARY OF HEALTH RELATED TERMS Copyright © 2012 UC Regents and California Department of Public Health Material included in this publication may be reproduced, provided that full credit is given to its source. An electronic version of this publication is available at the Health Initiative of the Americas web page: http://hia.berkeley.edu and at the California Office of Binational Border Health web page: www.cdph.ca.gov/programs/cobbh To order more copies of this publication, please visit: http://hia.berkeley.edu Design and Layout: Yara Pisani Dictionary of Health Related Terms: English - Spanish TABLE OF CONTEXT DICTIONARY OF HEALTH RELATED TERMS Introduction 2 A 4 B 7 C 10 D 14 E 17 F 18 G 20 H 21 I 24 J 25 K 25 L 26 M 27 N 30 O 31 P 32 Q 36 R 36 S 37 T 42 U 44 V 44 W 45 X 47 Y 47 Z 47 General Instructions 48 Instructions on Taking Medications 49 Personal Data 50 Medical History 51 Human Anatomy 52 1 Introduction This English-Spanish Dictionary of Health Related Terms was developed as an instrument for health care personnel and other professionals working with the Latino population in the United States. The main pur- pose of the dictionary is to strengthen communication between Spanish- speaking populations and the health workers serving them, and facilitate dialogue by reducing cultural and linguistic barriers.
    [Show full text]
  • Mexican Salad
    www.TotoposRestaurant.com Like us! or follow us on: 18% Gratuity for parties of 6 or more. MEXICAN PIZZA Appetizers Coconut Shrimp Esquite Totopos REGULAR LARGE EMPANADAS (3) 6.25 Handmade pastries filled QUESO DIP 4.99 8.50 with beef, rice and potatoes. GUACAMOLE DIP 5.25 8.50 CHICKEN TOSTONES 9.25 Our delicious fried plantains BEAN DIP 5.25 8.25 il topped with chicken, ckta COCONUT SHRIMP 7.25 11.99 Co mushrooms, pico de gallo p Crispy shrimp lighty breaded with coconut and shredded cheese. im r deep fried served with mango salsa dip to h S gives the shrimp a slightly sweet and exotic ESQUITE 10.25 flavor. Delicious corn off the cob, grilled chicken, potato chips, ON THE GRILL 10.75 shredded cheese and salsa Home made large queso dip with *steak, rosa on top. grilled chicken and shrimp on top, served with pico de gallo and flour tortillas. GRINGO’S TACOS 10.50 Grilled chicken mixed with SHRIMP COCKTAIL 11.99 pico de gallo, corn and Our classic Shrimp Cocktail made with our special sauce on twelve Shrimps, avocado and our home made a lettuce wrap. cocktail sauce, served with saltines crackers. chile ua AGUACHILE 11.99 g A (If you like lemon flavors this is for YOU!!) Tilapia and shrimp cooked with pico de gallo and topped with our home made fresh lemon, cilantro and jalapeño sauce. Served with crunchy tostadas. TROPICAL SALAD Salads Spring mix, shredded cheese, dried cranberries, toasted 6.50 HOUSE SALAD almond with your choice of Lettuce, red cabbage, carrots, protein and mango dressing.
    [Show full text]
  • Manuel Lanz Cárdenas Colección Instituto Campechano Instituto Campechano 1860-2008
    La gastronomía en el contexto de la cultura mexicana Manuel Lanz Cárdenas Colección Instituto Campechano Instituto Campechano 1860-2008 • • • C.P. JORGE CARLOS HURTADO VALDEZ Gobernador del estado de CampeChe LIC. RAMÓN FÉLIX SANTINI PECH direCtor General LICDA. ARIADNA VILLARINO CERVERA seCretaria General “a” L.A.E. ALBERTO ENRIQUE HURTADO CALDERÓN seCretario General “b” M.E.S. JOSÉ MANUEL ALCOCER BERNÉS Coordinador de la unidad de serviCios Culturales, de investiGaCión y posGrado “Un pasado de gloria y un presente de luz” “un pasado de gloria y un presente de luz” INSTITUTO CAMPECHANO Colección instituto Campechano san Francisco de Campeche, méxico 2008 la gastronomía en el contexto de la cultura mexicana Manuel Lanz Cárdenas san Francisco de Campeche, Cam., méxico 2008 apoyo editorial y auxiliar de investigación Br. Róger Carlos Aguirre Castillo portada y diseños Profr. Manuel de la Cruz Martínez “técnica informática” tipografía, formato, captura, escaneo e impresión, base C.d. Ing. Rafael Jesús Huchín Uitzil Lic. María Candelaria Romero Perdomo textos, guiones y acopio documental Colecciones personales del autor La gastronomía en el contexto de la cultura mexicana Colección: instituto Campechano no. 6 © Derechos reservados: Instituto Campechano Manuel lanz Cárdenas impreso en san Francisco de Campeche, Cam., noviembre de 2008. Contenido PÁG. una mirada a la cocina tradicional: sabores, olores y colores ..........................11 Comidas ............................................................................................................15
    [Show full text]