DOCSLIB.ORG

Banquet Menu (PDF)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Banquet Menu (PDF) BANQUET MENU LIVE THE EXPERIENCE OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Our Chefs The reason of our success is our people… passionate to service! International taste meets Baja flair at our unforgettably exquisite restaurants. Whether you’re in the mood for drinks on the terrace, a fine dining experience or a grab-and-go snack, you can find what you’re looking for at one of our specialized eateries. Dietary Restrictions? Our chefs are happy to customize meals to suit your needs! go to biography..... OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT recognition for his culinary expertise inspiring and educating youth in the simple yet flavorful. Guests at Hilton in fusion cooking upon receiving culinary world and has assembled an Los Cabos enjoy a multi-sensorial the Hilton Chef Diamond Award. In expert team at Hilton Los Cabos that culinary experience where Chef 2008, he won the Culinary Masters share the same values. The culinary Lopez incorporates sight, taste, smell, Competition in Miami, Florida where team, led by Chef Lopez, incorporates hearing and touch into his food and he prevailed over chefs from Hyatt Mexican heritage into their menu beverage offerings. Sarasota, Sofitel Victoria Regia and offerings and provides a personalized 3030 Ocean Restaurant of Marriott’s experience for all guests. Together In his leisure time, Chef Lopez is a Harbor Beach Resort & Spa. they are responsible for seven culinary true foodie – he enjoys swimming and concepts including: El Meson, an fishing, crediting his proximity to the In the spring of 2016, Chef Lopez upscale Baja California sea to fork sea in his hometown of Acapulco that showcased his skills at a James Beard destination restaurant and Vela, a influenced him to become a chef. Foundation dinner and was also guest refined Italian fine dining venue with Chef on NBC New York. In July 2016, a Mexican twist. This gastronomic Before joining Hilton Los Cabos, Chef Chef Lopez served as Guest Executive experience is reflected in the resort’s Lopez served as Executive Chef at Chef at Waldorf Astoria Chicago to Banquet Cuisine which emulates its Hilton Villahermosa & Conference curate a Cabo-inspired menu at the restaurant operations and further Center, Hotel Avalon Grand Cancún, hotel’s new pop-up dining experience, elevates Hilton Los Cabos Beach & Hotel Avalon Reef Club Isla Mujeres, The Kitchen, along with the Lobby Golf Resort. Hotel Paradisus Varadero (Meliá), Lounge, and Patio. Chef Lopez was Hotel Melia Cayo Guillermo, and Hilton also invited to cook at the Condé Chef Lopez dedication to locally- Cancun Beach & Golf Resort. Nast kitchen as part of a program sourced ingredients and “no that features an exclusive group of shortcuts” approach to cooking Executive Chefs where he prepared spans beyond the kitchens at Hilton authentic cuisine and educated Los Cabos as Chef practices farm- editors about Baja ingredients and to-table in his everyday life to give Mauricio López cooking styles. back to his local community by EXECUTIVE CHEF sourcing fresh, seasonal cuisine Executive Chef Mauricio Lopez has Chef Lopez sits on Hilton Culinary from around the region. Lopez also been working as an Executive Chef Council and is responsible for draws inspiration from his mother’s since 1996. He garnered his talents every new hotel opening in Latin cooking – Chef references his mother in his home of Acapulco, Mexico and America from kitchen design to as the point of reference for the through various stints in Cuba and menu development, in addition to seasoning, like incorporating Sazón Spain. Since then he participated in consulting for the company’s Mexican into dishes. Coming from humble several notable culinary events such concepts abroad. Chef Lopez credits roots, Lopez discovered flavor by as La Chaine de Rotisseurs Dinner and his love of learning to Hilton and learning to cook from firewood which in January 2007, received international has incorporated this passion into developed his taste for foods that are discover our menu..... OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Breakfast Enjoy the refreshing ocean breeze with refined Mexican, American and International menu. READ MORE OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Live Station Buffet Boxes EGG STATION CREPES STATION PANCAKES STATION Farm fresh omelets and scrambled (egg Whole wheat, regular and filled with Regular, whole wheat and blueberry- whites and whole eggs), Jack Cheddar fruits, marmalade, Nutella, peanut ricotta pancakes Live Station cheese, Panela, Feta cheese, ham, butter cream & warm caramelized Toppings: cranberry & cream cheese, The priceless experience of onion, spinach, mushrooms, peppers, bananas. $12 banana, cinnamon, chocolate chips, jalapeño, chorizo & tomato. $15 cajeta, warm maple syrup, melted having your food cooked by WAFFLE STATION butter, whipped cream and berries FRUIT SMOOTHIE STATION Multi-grain, regular with ricotta, soup. $12 the moment and delightly Peach, papaya, banana, mango, strawberries syrup, warm maple syrup, pineapple, melon, strawberry, cocoa, fresh fruit compote, whipped cream, presented. honey & yogurt. Essences to enhance walnuts, and toasted almonds. $12 your smoothie: lemon grass, Kafir lime and ginger. $11 go to buffet..... OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Live Station Buffet Boxes NATURA BREAKFAST Coconut, Lemongrass and Pineapple Smoothie, Chocolate, Banana and Low fat Yogurt Smoothie, Apple, Pear and Orange Infusion, Tropical Fruits with Mint, Lavender Yogurt and toasted Almond, Lemon and Raspberry Muffin Mushroom and Turkey Sausages mini Quiche, Poached Egg and cured Salmon Sandwich, Multi-Grain Waffles with red Onion Marmalade and stewed Strawberries, Spinach, Tofu, Goat Cheese & Tomato Omelet, Freshly brewed Coffee, Decaffeinated and selection of Herbal Teas. $39.50 MORNINGSIDE BREAKFAST Freshly squeezed Orange, Papaya and a seasonal Fruit Juice, Sliced fresh Fruits: selection of 4 seasonal fruit, Cottage Cheese, Homemade Muesli and Granola, fresh Marmalade, Scrambled Eggs, Bacon, Sausage, homemade Hash Brown Potatoes and Pancakes Assortment of freshly baked HEALTHY BREAKFAST Danish, Rolls, Muffins, Carrot Bread and Tofu & Skim Milk Fruit Yogurt Croissants, Breakfast Breads (regular Smoothie, V-8 Tomato Juice, Orange and whole-wheat), Fruit Preserves, Buffet Juice, Green Cactus Juice, Fruits Butter and Honey, Regular and Whole Dine al fresco on the ocean and Citrus Parfait, Cinnamon Raisin Wheat Bagels with Cream Cheese, Bagels and Low Fat Cream Cheese, Individual Plain and Fruit Yogurts, view terraces or by the beach Peanut Butter-Cinnamon English Regular or Low-Fat, Assorted Cereals Muffins, Banana Bran Muffins, Low Fat with regular and low fat Milk, Freshly with Gourmet Mexican & Granola Bar, Freshly brewed Coffee, brewed Coffee, Decaffeinated and Decaffeinated and selection of Herbal selection of Teas. $48 International Food. Teas. $34 continue buffet..... OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Live Station Buffet Boxes Red or Green Chilaquiles, Refried Beans, Mexican Beef Stew, Scrambled Egg and poached Egg with Chipotle Hollandaise, Link Sausages, Maple smoked Bacon and Hash Brown Potato, Pancake with Maple Syrup, Regular, Whole Wheat and Fruit Bagels with Cream Cheese, Individual Plain and Fruit Yogurts, Regular or Low-Fat Assorted Cereals with regular and low fat Milk, Freshly brewed Coffee, Decaffeinated and selection of Teas. $54 GRINGO BREAKFAST Freshly squeezed Orange, Grapefruit and a seasonal Fruit Juice, Tropical sliced Fruits and Strawberries, Cottage Cheese, Homemade Granola, Fruits Compotes, plain and low fat Yogurt, Smoked Salmon with Cream Cheese Scrambled Eggs, Mini Omelets with Ham and Cheddar-Jack Cheese, Yukon Gold Hash Brown, French Toast with warm Maple Syrup, Apple CONTINENTAL BREAKFAST FUSION BREAKFAST wood smoked Bacon, oven baked Link Freshly squeezed Orange and Freshly squeezed Orange, Papaya Sausage, Regular and Whole Wheat seasonal Fruit Juice, Sliced fresh and a seasonal Fruit Juice, Sliced Pancakes, Assortment of freshly Fruits: selection of 4 seasonal frui, fresh Fruits: selection of 4 seasonal baked Danish, Rolls, Muffins and Assortment of freshly baked Danish, fruit, Domestic Cheese Platter, Orange-Almond Bread, Croissants and Rolls, Muffins, Croissants and Breakfast Assortment of freshly baked Danish, Breakfast Breads (regular and whole Breads (regular and whole-wheat), Fruit Rolls, Muffins, Carrot Bread, Mexican wheat), Fruit Preserves, Butter and local Preserves, Butter and Honey, Freshly Danishes, Croissants and Breakfast organic Honey Bee, Freshly brewed brewed Coffee, Decaffeinated and Breads (regular and whole-wheat), Fruit Coffee, Decaffeinated and selection of selection of Teas. $34 Preserves, Butter and local organic Herbal Teas. $51.50 Honey Bee, Ham & Cheese Burritos, go to boxes..... OUR CHEFS BREAKFAST COFFEE BREAKS LUNCH DINNER THEMED BUFFETS HORS D’OUVRES BEVERAGES VENUES INFO CONTACT Live Station Buffet Boxes BURRITO Mexican style Beef Burrito Fresh Fruit (whole) Boxes Home made Muffin Always a great opportunity to Apple Juice. $32 enjoy a healthy and full meal to SANDWICH Turkey and Cheddar Cheese Whole go. Wheat Sandwich Fresh Fruit Cocktail
Load more

Recommended publications
  • 119 Roswell St. Alpharetta, Ga 30009 770.676.0911 | Nexttopure.Com *Menu and Prices Subject to Change VELADA Hors D'oeuvres - $17 Per Person Includes Chips and Salsa
    events menu food & service provided by PURE ALPHARETTA 119 roswell st. alpharetta, ga 30009 770.676.0911 | nexttopure.com *menu and prices subject to change VELADA hors d'oeuvres - $17 per person includes chips and salsa. please choose up to five: lamb empanadas rosemary dough, ground lamb, onion, cabbage, red peppers, carrots, black beans chorizo empanadas chipotle dough, chorizo, tomato, jalapeño, onions, potatoes chicken empanadas rosemary dough, chicken, poblano peppers, corn, cheese mexican meatballs all-natural beef, spicy chipotle sauce, queso fresco, cilantro guacamole and queso gringo fresh avocado, cilantro, onions, pico de gallo and cheese dip served with pickled jalapenos crab and smoked caviar mini tacos blue crab, chipotle mayo, red onion, cilantro, chives, smoked trout caviar +1pp mini veggie quesadillas corn-masa turnovers; black bean, goat cheese, spinach, mushroom, morita salsa mini chicken quesadillas corn-masa turnovers; chipotle chicken, fundido cheese, salsa verde chicken taquitos fried taquitos, chipotle chicken, fundido cheese, salsa verde smoked salmon totopos smoked salmon, habanero-avocado mayo, chimichurri, chipotle mayo, queso fresco crudité platter seasonal vegetables, avocado aioli ahi tuna tostada seared ahi tuna, avocado, tomatillo salad, pineapple salsa, pico de gallo +1pp crab fritters habanero-avocado mayo, chipotle mayo, queso fresco, sweet & sour chili sauce +1pp crabcake crostini toasted ciabatta, chipotle mayo, pineapple salsa +3pp grilled oysters in the half shell cotija cheese, herb butter, lemon
    [Show full text]
  • COMIDA-ING.Pdf
    Diamante K has created a unique gastronomic space where outstanding food is what matters most. Proud of our Mexican cuisine, we invite you to this culinary tour to live and experience the aromas and textures native to the Yucatan Peninsula. A mix of millenary techniques of the Mayan culture and contemporary Mexico, join us from the producer to your table. We also invite you to our tastings of tequila, mezcal and a wide variety of wines and craft beers produced in Mexico. Welcome! MENU MEAL & DINNER 11:00am - 10:30pm PAG. 1 TIRADITOS, SNACKS, CEVICHES & AGUACHILES. PAG. 2 SOUPS & BRHOTS OF MEXICO. PAG.3 GRILL, BEEF, FOWLS & MORE. FROM THE SEA. PAG. 4 SALADS & SIDE DISHES. PAG. 5 TACOS, STUFFED CHILES. PAG. 6 KIDS, PIZZAS & DESSERTS. SNACKS SEA FRUITS CASSEROLE 210 *house specialty* Octopus & squid rings with shrimp, su jus with lime juice; olive oil, deviled with tossed habanero & olive oil. To Share with tortilla chips or corn tortillas. SQUIDS 185 Crunchy and irresistible fried squid rings with jalapeño, garlic & bacon dressing. PLANTAIN EMPANADAS 155 Delicious and nutritious empanadas made, with plantain dough filled with oaxacan cheese and accompanied with mole or ranchera sauce. SEA FOOD EMPANADAS 185 TIRADITOS, Unique plantain dough empanadas filled with Shrimp, CEVICHES & AGUACHILES octupus & fish caribbean style sauté, accompanied with pickled red onion, grilled habanero in lime juice & salsa ranchera. TRADITIONAL MEXICAN STYLE CEVICHE. TRADITIONAL NACHOS 180 Shrimp. 240 With chicken 230 Mixed (Shrimp, fish & octopus). 250 With arrachera beef 250 Fresh fish ceviche. 200 With a touch of lemon touch, onion, cilantro, with Guacamole 250 Pieces of fried corn tortilla, accompanied by beans, organic tomatoe.
    [Show full text]
  • Dinner Menu 3.28
    STARTERS ESQUITES ROJOS roasted corn, salsa roja, roasted vegetables, aioli, queso fresco, fresh epazote 14 GUACAMOLE & CHIPS avocado, jalapeño, red onion, cilantro, lime 14 CUCUMBER SALAD beet root, peanuts, orange, fennel, orange vinaigrette 15 CHORIZO NACHOS corn chips, soy chorizo, black beans, pico de gallo, salsa verde, pineapple salsa, nacho cheese 17 CHEFS HOUSE SALAD seasonal farmers market vegetables changing daily 15 HEART OF PALM CEVICHE heart of palm, pineapple, cucumber, red onion, sesame seeds, jalapeno, lemon juice 16 CAESAR SALAD romaine, kale, croutons, fresh herbs, hemp mix 15 CRAB CAKES palm hearts, chickpea, quinoa, bell pepper, grilled lemon, micro cilantro 15 GORDITAS almond requeson, salsa macha, nopales salad, cashew cream, cotija cheese 15 TACOS TACO FLIGHT choice of three: al pastor, beer battered portobello, and coconut taco (3 TACOS) 18 TACOS AL PASTOR oyster mushrooms, grilled pineapple, red onion, cilantro, guacamole (3 TACOS) 18 PORTOBELLO TACOS beer battered portobello, cabbage, chipotle aioli, morita salsa (3 TACOS) 18 COCONUT TACO battered coconut meat, mexican kimchi cabbage, carrot aioli, micro greens (3 TACOS) 18 ENTRÉES POZOLE corn, chickpea, carrots, cabbage, chips, cashew cream 16 FAJITAS portobello, oyster mushrooms, peppers, onions, mexican rice, black beans, pico de gallo, guacamole, flour tortillas 20 ENCHILADAS VERDES potato, peas, zucchini, salsa verde, mexican rice, kale, avocado, black beans, cashew cream 20 BURRITO BOWL romaine, black beans, vegetable white rice, chorizo, pico de gallo,
    [Show full text]
  • Transnational Identity, Food and Community: the Role of Women in Cultural Continuity and Resistance Claudia Marcela Prado Meza Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2013 Transnational identity, food and community: The role of women in cultural continuity and resistance Claudia Marcela Prado Meza Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Feminist, Gender, and Sexuality Studies Commons, Sociology Commons, and the Sustainability Commons Recommended Citation Prado Meza, Claudia Marcela, "Transnational identity, food and community: The or le of women in cultural continuity and resistance" (2013). Graduate Theses and Dissertations. 12994. https://lib.dr.iastate.edu/etd/12994 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Transnational identity, food and community: The role of women in cultural continuity and resistance by Claudia Marcela Prado Meza A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Sustainable Agriculture Program of Study Committee: Cornelia B. Flora, Major Professor Jan L. Flora Marta M. Maldonado-Pabon Katherine R. Bruna Gail R. Nonnecke Iowa State University Ames, Iowa 2013 Copyright © Claudia Marcela Prado Meza, 2013. All rights reserved. ii TABLE OF CONTENTS ACKNOWLEDGEMENTS vi ABSTRACT vii CHAPTER 1. INTRODUCTION TO THE IMPORTANCE OF FOOD IN TRANSNATIONAL IDENTITY 1 Thesis Outline 2 CHAPTER 2. TRANSNATIONAL IDENTITY, FOOD, AND THE VILLACHUATAN WOMEN 4 The Formation of a Transnational Community – A Review of the Literature 4 Understanding the Formation of a Transnational Community: Transnationalism and Food Culture 8 Transnationalism, Gender and Food 10 Community Capital Framework (CCF) as an Analytical Tool in Transnational Research 13 CHAPTER 3.
    [Show full text]
  • Deep Square Pan Recipes
    DEEP SQUARE PAN RECIPES GOTHAM™ STEEL Recipe Book Item#:0000 Distributed By EMSON® NY, NY 10001 ©Copyright 2016 EMSON® All Rights Reserved. Printed in China. DELICIOUS APPETIZERS, DIPS, SOUPS, STEWS, MAIN AND SIDE DISHES, SWEETS AND MORE. QUICK & EASY RECIPES Fabulous Fried Chicken 39 Appetizers Irresistible Guinness Beef Stew Recipe with Carrots 40 Chili Cheese Party Dip 3 Healthy Stuffed Peppers with Monterey Jack Cheese 41 Beer-Battered Kosher Dill Pickles 4 Irene’s Shepherd’s Pie 42 Horseradish Buttermilk Dip 4 Lamb and Pear Stew 43 Cajun Crab Fondue 5 Mediterranean Beef Stew 44 Autumn Reuben Dip 5 Puff Pastry Pot Pie 45 Best Buffalo Chicken Wings 6 Salmon Kedgeree 46 Chipotle Popcorn Chicken 7 Spicy Mussels with Chorizo Sausage 46 Italian Herbed Pull-Apart Bread 8 Two Bean Tamale Pie 47 Good Ole Southern Fried Shrimp 9 Succulent Short Ribs 47 Fried Pickle Wonton Poppers 10 Vegetable Lasagna 48 Deep Fried Bell Pepper Rings 10 Turkey Tetrazzini 49 Hot Tuna and Artichoke Dip 11 Sundried Tomato, Tuna and Basil Baked Pasta 50 Korean Fried Broccoli 12 Tuna Zoodle Casserole 50 St. Louis Toasted Ravioli 12 Vegetable Stuffed Cornish Game Hens 51 Whiskey Wings 13 Venison Bourguignon 51 Soups Sides and Vegetables Creamy Salmon Soup 15 Arancini (Rice Balls) with Marinara Sauce 53 Cheese Shrimp Chowder 16 Bacon and Sardine Penne 54 Chicken Avocado Lime Soup 16 Corn Bread Pudding 54 Corn and Wild Rice Chowder 17 Cauliflower Fontina Gratin 55 Asian Salmon Soup Bowl 17 Cabbage, Ham and Hash Brown Bake 55 Creamy Basil Parmesan Soup 18 Caponata Casserole
    [Show full text]
  • Gourmet Tamales Flavors: 8Oz Cup Beef Tenderoloin Beer & Jalapeno 3 Each / 15 Half / 30 Doz 4.5 Cowboy BBQ Brisket 3 Each / 14 Half / 28 Doz Tortilla Lime Soup
    Mon - Thurs 11am - 6p TAMALES PLATES #1 #2 #3 Fri & Sat 11am - 6pm 817-523-1836 Sun 10am - 3pm Any 1 Tamale Any 2 Tamales Any 3 Tamales $9 $10 $11 Comes with black beans, rice, pico, chips & salsa. Elote Cup of Corn Yellow corn, parmasean cheese, mayo, cilantro, lime, spices. Gourmet Tamales Flavors: 8oz Cup Beef Tenderoloin Beer & Jalapeno 3 each / 15 half / 30 doz 4.5 Cowboy BBQ Brisket 3 each / 14 half / 28 doz Tortilla Lime Soup . Beef Chili Ancho Pork 3 each / 14 half / 28 doz Cup Bowl Cup Bowl 4 8 5 10 Poblano Chicken 3 each / 14 half / 28 doz Queso Blanco Dip . Guacamole Black Beans & Oaxaca Cheese 3 each / 12 half / 24 doz Cup Cup 6 6 Mushrooms & Goat Cheese 3 each / 12 half / 24 doz Vegetables of the Day Spinach Feta & Olives 3 each / 12 half / 24 doz TACO | QUESADILLA | BURRITO | NACHOS 3.75 9 9 9 Three Cheese Queso 3 each / 12 half / 24 doz Vegan! Black Beans & Cheese Red Bells Carrots & Serranos 3 each / 9 half / 18 doz TACO 3 | QUESADILLA 7 | BURRITO 7 | NACHOS 7 Poblano Corn 3 each / 12 half / 24 doz Vegan! Steak Fajita . Brisket Chocolate Cherry Pecan 3 each / 12 half / 24 doz Vegan! TACO 4 | QUESADILLA 10 | BURRITO 10 | NACHOS 10 Cranberry Jalapeno Pecan 3 each / 12 half / 24 doz Tropical Fruit Pecan 3 each / 12 half / 24 doz Vegan! Tamale Azteca Vegan! A casserole of tamales, cheese, corn, and salsa Pumpkin Raisin 3 each / 12 half / 24 doz Meat 10 Veggie 9 Gingerbread 3 each / 12 half / 24 doz Chicken Tomatillo .
    [Show full text]
  • The Ingredients in Yucatán Cuisine* Elsie Montiel
    22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 104 The Ingredients in Yucatán Cuisine* Elsie Montiel Mérida’s central market, a quick lesson in the basic colors and flavors of regional cooking. ne undeniable attraction of the Yucatán peninsu- region is the fact that relatively few ingredients are needed la is its cuisine, a delicious result of the culinary to prepare a wide variety of dishes. Whether in a Yucatán Opairing of European and local influences. This family cupboard or the walk-in storeroom of a five-star res- combination has resulted in such unparalleled, exquisite taurant, you will find certain basic ingredients with which dishes, that many outsiders have become permanent afi- housewives and great chefs prepare the dishes you will cionados of the unmistakable flavor of Yucatán cuisine. never tire of. Perhaps the most interesting thing about this gastronomical To start: achiote (annatto seed paste), used to prepare the best-known Yucatán dish, pibil pork, plus chicken, fish and a host of other dishes. Another basic is banana leaves, * Information provided by Isabel Morales Quezada; written by sold in any local market. No authentic Yucatán table can be Elsie Montiel. without its Habanero chili pepper salsa —but, newcomers Photos of dishes by Rubén Vázquez. to chili peppers beware!— or red onions pickled in lime 104 22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 105 juice and spices; limes, sour oranges, garlic, fines herbes Lime Soup and spices like cloves, black pepper, oregano, cumin, corian- der and vinegar. Chaya, a local plant, is used to make the Ingredients most delicately flavored tamales and many other dishes.
    [Show full text]
  • Sin Título-1
    LICOR 2 oz Copa Ron Copa Litro Botella Cokteleria Peceras 3oz Licor 2 oz 4 oz 750ml. Chinchon Seco $75 Apleton State $80 $140 $750 Sangria c/alcohol Ch. $90 Chinchon Dulce $75 *Beso Prohibido $120 Apleton Oro $70 $110 $650 Lt. $150 Sambuca $90 (Licor de Fresa, fresas, vodka,) Bacardi Añejo $80 $140 $750 Jarra de Clericot 1.5ml. $190 Amaretto $90 *sky blue $120 Bacardi Blanco $70 $110 $650 Bailey’s $90 Bull Ch $90 (Malibu, vodka, fresas, Bacardi Solera $80 $140 $750 Licor 43 $90 Lt. $150 de curacao, limon) Malíbu $80 $140 $750 Jagermeister $75 Mojito Ch. $95 *Cherry coke $120 Captain Morgan $70 $110 $650 ABC $120 (mango, fresa) Lt. $150 (whisky, Chery coke Matusalen Platino $70 $110 $650 Piedra $85 Piña Colada Ch. $90 licor de fresa) Matusalen Clasico $80 $140 $750 Alfonso XIII $75 Lt. $150 Carajillo $95 Habana Club $80 $140 $750 Margarita Ch. $90 H. Club 7 $100 $180 $950 (blue berry , mango fresa) Lt. $150 Sin Alcohol Brandy Margarichela Ch. $110 Refrescos 355 ml. $30 Torres 10 700ml. $80 $140 $790 (T amarindo, Mandarina) Lt. $180 Tehuacán ó Sangría Ch. $35 Torres Spiced 700ml.$80 $140 $790 Preparada Lt. $50 Azteca de Oro 700ml. $70 $110 $650 Pifufo de Bacardi Lt. $150 Smothie $40 Whisky ó Vodka (fresa, mango, limon) William Lawson $70 $110 $650 Frape (chocolate, mango) $40 Black & White $75 $130 $700 Malteada $45 Jim Beam $80 $140 $750 (fresa, chocolate, vainilla) Chivas Regal $120 $200 $1400 Jw Etiqueta Roja $80 $140 $790 Jw Etiqueta Negra $120 $210 $1300 Jw Doble Negra $140 $250 $1700 JB $80 $140 $790 Buchanan´s $120 $210 $1500 Jack Daniel´S $90 $150 $850 Cogñac Snacks $150 $280 $1900 Martel vsop Palomitas de Maíz $35 Courvoisier $120 $210 $1400 Cerveza 355 ml.
    [Show full text]
  • Menu Las Marias Finalok
    restaurante gourmet ENTRADAS / STARTERS PANUCHOS DE KASTAKAN TACOS DORADOS Fried Tacos Salpicón Kastakan Yucateco, sobre tortilla de Tacos dorados de carnita de pato acompañado maíz azul rellena de frijol / Pork Kastakan with con queso, crema y lechuga / Fried tacos of Pico de Gallo, on blue corn tortilla filled with duck meat accompanied with cheese, cream and beans. lettuce. TACOS DE BARBACOA AGUACHILE DE VIEIRAS Barbecue Tacos Scallops Aguachile Tacos de Barbacoa de borrego servido con Acompañado de rollitos de pepino, membrana de salsa del agricultor y shot de consomé / rábano, cebolla curtida y lunas de tomate verde sobre Accompanied by Barbecue tacos of ram accompanied in farmer's espejo de salsa verde de aguachile / cucumber rolls, radish membrane, tanned onion and sauce and shot of rambroth. green tomato over on green sauce mirror of aguachile. CHALUPA CON PAPA ENSALADA Salad Y QUELITES Ensalada de verdolagas con aceite de guajillo, Chalupa de papa y quelite, queso fresco salsa queso de rancho y tomate deshidratado/ verde tatemada / Potato and quelite chalupa, Purslane salad with guajillo alioli, fresh cheese fresh cheese, tatemada green sauce. and dehydrated tomato. SOPAS / SOUPS SOPA DE LIMA Lime Soup Crema de Calabaza Local Sopa de Lima acompañada de tortilla crocante Local Squash Cream pollo y pimientos asados / Lima soup Crema de flor de calabaza al sazón del Chef / accompanied by crispy tortilla chicken and Squashes Cream to the seasoning of the Chef. roasted bell peppers. PLATILLOS PRINCIPALES MAIN COURSES Tacos de Chicharron Prensado Parrillada Mexicana Chicharron of pressed Pork Tacos Mexican Grill Chicharrón prensado guisado en salsa roja, Carne asada acompañada de nopales, cebollitas sobre tortilla de maíz, acompañado de cambray queso y chorizo a la parrilla.
    [Show full text]
  • (GRILLED SANDWICHES) ROASTED MUSHROOMS 6 (GF) Wild Mushrooms, Guacamole, Crumbled Fresh Cheese, GRILLED SOURDOUGH BREAD, with REFRIED BEANS, HOUSE-PICKLED JALAPEÑOS
    NACHOS 14 ADD ANY TACO FILLING TO YOUR SALAD 5 Black beans, tomato, onion, jalapeño, cheese, cilantro, crema, guacamole ANTOJO TACO SALAD 12 (GFA) chicken 4 | grilled steak 4 | al pastor (spit-fired pork) 4 Fresh greens, shredded cabbage, black beans, beets, tomato, charred pork carnitas 4 corn, avocado, smashed chips, roasted jalapeño vinaigrette BEEF TAQUITOS 13 SWEET POTATO + KALE 13 Fried tortilla, avocado salsa, crema, roasted red pepper sauce Curly kale, fried sweet potato, chorizo bits, crumbled fresh cheese, roasted red pepper, grilled green onion, orange crema, orange CHIPS + SALSA TRIO 5 (GF) mezcal vinaigrette Crispy fried tortilla chips with roasted tomato, SERVED WITH RICE + BEANS OR green and red salsas CHANGE TO A TACO SALAD OR SOUP QUESO FUNDIDO 12 (GF) FOR $2 Melted cheese, choice of red chorizo sausage or roasted mushrooms, CHICKEN VERDE 16 (GFA) soft tortilla Green salsa, melted cheese, crema, crumbled fresh cheese, pickled onion, cilantro MEXICAN STREET CORN (ELOTES) 8 (GF) Traditional | spicy | red lime chili MUSHROOM VERDE 16 (GFA) Green salsa, rice, mushroom, melted cheese, crema, crumbled fresh BEEF CHICHARRON 16 cheese, pickled onion, cilantro Crispy beef brisket, guacamole, grilled jalapeño, green onion, fresh salsa CRISPY BEEF VERDE 16 Shredded beef, salsa verde, avocado, crumbled fresh cheese, FRIED CALAMARI 14 crema, greens Tempura floured, flash fried, beet chipotle crema, cilantro aioli, CRISPY CARNITAS ROJAS 16 fresh lime Shredded confit pork, smoky red salsa, crumbled fresh cheese, HONEY ADOBO WINGS 14
    [Show full text]
  • 0718 Ingredients Column
    [INGREDIENTS] by Karen Nachay Globe-Trotting Ingredients rab the attention of consumers Mexican cuisines are plentiful, but and keep them coming back by other cuisines have garnered the Gintroducing a little global cuisine interest of consumers and product flavor to food and beverage products developers as well. Mediterranean is and menu items. More than half (54%) one such cuisine, and Mintel notes of consumers have gone out of their that consumers are becoming more way to try a novel global food, accord- familiar with key ingredients from the ing to Datassential (2017). Breaking cuisine, such as dates, pistachios, the data down by generations shows and mint (Mintel 2018). In its Flavor that 68% of Millennials and Gen Z Forecast 2018 report, McCormick consumers have gone out of their way calls out East African cuisine as hav- to try a novel global food, compared ing rich, flavorful seasonings, with 50% of Gen Xers and 44% of marinades, and sauces perfect for Baby Boomers. The encouraging meat and poultry dishes, vegetables, numbers speak to the popularity of and legumes (McCormick 2017). global cuisines and the potential they These and other cuisines from have to attract consumers. around the world are being reinter- For food products and menu preted to give consumers new taste items, influences from Asian and and flavor experiences. Take, for instance, how developers and chefs Handheld foods popular Berbere is a popular Ethiopian seasoning blend of paprika, allspice, coriander, cardamom, ginger, are formulating more with specific around the world are serving as inspiration to cinnamon, and red pepper. Try it in dishes like roasted vegetables and pasta.
    [Show full text]
  • Drinks Desserts
    DRINKS DESSERTS Mexican beers 3,25 Mexican Waters Chamoyada 4,75 Modelo Especial Pacífico Normal 2,25 Mango sorbet ice cream served with chamoy Corona Especialy 2,75 (Homemade mexican syrup cooked with dried Negra Modelo You can ask us the flovours. fruits, hibiscus, lemon, sugar..). 4,25 Spanish beers Refrescos mexicanos 3,00 Homedame cake You can ask us the flovours. Victoria 1/3 2,45 Jarritos (mango,guava, Voll Damm 1/3 3,00 mandarine, piña y lima) Victoria 1/3 0,0% 2,50 Bolis mexicanos caseros 3,00 (unidad) Malquerida 2,80 Mexican ice cream in bag. You can ask us (Brewed for the best latin food) 2,10 Sodas/Jugos the flovours. Coke, Coke zero, lemon or orange Michelada 4,50 Fanta, Grape juice, 7up, Nestea, Helado frito 5,50 pineapple juice, orange pineapple. Pitcher with: ice, lemon juice, Ice cream ball battered cornflakes an fried. With maggi sauce, perrins sauce, hot Agua whipped cream and syrup. sauce, homemade clamato* and beer. *Clamato: tomato juice and 0,5 litro still water 1,90 clam. 1 litro still water 3,00 0,5 litro sparkling water 2,10 @RanchitoMexicano @RanchitoMex @Ranchitomex NACHOS 9,95 CHILAQUILES ROJOS 12,95 CHORIQUESADILLAS (4u) 10,50 Beens and cheese Chips dipped in red sauce with boiled chicken, Cheese and chorizo. Meat and cheese onion, epazote, cheese, sour cream and fried eggs. *They can be vegetarians. FAJITAS 19,80 14,95 TACOS 6u. Grilled meat, onion and pepper served Cochinita pibil: pork shredded with purple onion. QUESADILLAS GRINGAS 10,95 in a hot tray.
    [Show full text]