TAKE out MENU Chicken, Beef, Chorizo, Carnitas, Or Vegetables 12.99 Mac & Cheese 12.99 Flan 7.99 Oreo Crumbs
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Dine-In Menu
PURE Tacos puerco al pastor (gf) pollo (gf) marinated & sauteed pork, chipotle chicken, diced onion, pineapple, onion, chihuahua cheese, cilantro, mexicana salsa TAQUERIA cilantro, chile de arbol salsa 2 tacos 9.29 | 3 tacos 11.29 2 tacos 10.29 | 3 tacos 11.99 house made tortillas *carne asada (gf) appetizers birria (gf) marinated & grilled all-natural steak, braised lamb leg, fundido cheese, diced onion, cilantro, guajillo salsa cilantro, onion, adobo grilled tortilla, 2 tacos 12.49 | 3 tacos 14.29 TOTOPOS & Salsa (v | gf) watercress salad, habanero salsa camarÓn o pescado crisp totopos, house & cremosa salsas 1.99 2 tacos 11.99 | 3 tacos 14.99 fried shrimp or fish, poblano slaw, 7 Salsas coliflor O portobello (v | gf) chipotle mayo, cruda tomatillo salsa guajillo, charred verde, cruda, cashew, cascabel, cumin & turmeric roasted cauliflower 2 tacos 11.29 | 3 tacos 13.99 habanero, roasted chile de arbol 5.99 or cilantro grilled portobello mushroom, pescado a la parrilla (gf) queso con todo pumpkin seed pesto, smoked cashew salsa (gf) citrus-grilled fish, charred pico de gallo, 2 tacos 9.29 | 3 tacos 11.29 queso gringo, tinga chicken, black beans, avocado, cruda tomatillo salsa pico de gallo, fresh jalapeños, guacamole 2 tacos 11.99 | 3 tacos 14.99 roasted chile de arbol salsa, totopos 9.99 sandwiches guacamole y TOTOPOS (v | gf) avocado, onion, jalapeño, cilantro, lime, pico de gallo, totopos 9.29 *torta de carne y chorizo torta cubana all-natural steak, chorizo, ham, avocado, black forest ham, braised pork, Queso Gringo (v) jalapeño, -
Let's Taco 'Bout It! El Chisme (Enchiladas) Para Charlar (Entres)
Conociendonos (To Share) Let’s Taco ’bout it! Tlayuda Oaxaqueña $11 Three “street” tacos served over fresh homemade, hand pressed corn Comal-toasted large corn tortillas, refried red beans, quesillo cheese, tortillas tomatoes, onions, shaved romaine, avocado, and salsa morita Barbacoa de Lengua $ 16 Add: Beef tasajo, huitlacoche mushrooms, or sautéed chapulines $ 3 Braised for 6 hours: Beef tongue, green cabbage, chili de arbol salsa Queso Flameado $7 Carnitas de Pato $ 14 Melted menonita cheese with roasted corn, piquillo pepper, served with fresh hand pressed corn tortillas Carnitas-style seared duck legs, cooked in own fat, with jicama escabeche and pineapple habanero salsa Add: Pork chorizo, roasted poblanos rajas, or sautéed chapulines $3 Chapulines del Monte $15 Guacamole Charla $11 Oaxaca-style dried grasshoppers with cilantro and lime avocado salsa Avocado, cilantro, onions, serrano peppers, and lime, served with fresh hand pressed corn tortillas Nopalitos $13 El secreto (Starters) Red bean purée, grilled cactus, and huitlacoche mushrooms with verde salsa Pozole Rojo $11 Tasajo del Centro $14 Corn hominy, braised sheered pork, oregano, and chile huajillo broth Seared tasajo beef, poblano rajas, melted menonita cheese, and salsa Sopa Azteca $10 Oaxaca Oaxaca style with dried pasilla pepper, tomato, chicken broth, tortilla El Chisme (Enchiladas) strips, queso Oaxaca, avocado cubes, and cream Enchiladas Tultecas $13 Tacos Dorados $8 House made guajillo tortillas topped with chorizo, potatoes, and stew- Three homemade rolled crispy -
Starters Shared Items
Brunch entrees Chilaquiles fried eggs, chile, queso fresco, green onion, crème fraiche 12 Huevos Rancheros salsa roja, beans, cotija, chile relleno, guacamole, cilantro 14 Pozole Verde pork, blue and white corn hominy, red cabbage, radish, avocado 13 with a poached egg 14 Steak and Eggs ribeye grilled over wood, avocado, nopales, onions, beans, salsa boracha 24 Shared items Heirloom Blue Corn Pancakes fresas con crema, Pickled Vegetables and jalapenos 4 banana, lemon zest, Mexican chocolate dust 12 with eggs 14 Wood Grilled Salsa served with all you can eat Lengua Hash potato, poached egg, poblano, “el Nopalito “ chips 4 hollandaise, salsa verde 15 Made to Order Guacamole (Add Uni +3) Pork Huarache fried eggs, roasted tomatillo salsa, served with all you can eat “el Nopalito” chips 12 lime crema, cotija, radish, lettuce, cilantro 14 Totopos blue corn chips, spicy tomato arbol salsa, Tres Leches French Toast with cajeta 12 with eggs 14 queso fresco, green onion, crema 7 (Add Carne +3) Short rib Hash potato, poached egg, mushroom, Grilled Blue Corn Quesadilla requeson, rajas, tomato, hollandaise 15 kale 12 (Add Chicken or Carne +3) Heirloom Blue Corn Biscuits house made chorizo gravy and eggs 13 Grilled Blue Corn Sweet Potato Quesadilla jack cheese, arugula, salsa arbol, pickled onions 13 Breakfast Tacos (2) potato chorizo (no pork) (Add Chicken or Carne +3) jack cheese, avocado, fried egg, pico de gallo 12 Grilled Blue Corn Shrimp Quesadilla chipotle crema, Milanesa Sandwich A thin breaded beef steak with bell peppers, red onions, celery, jack cheese, cabbage 16 layers of avocado, chipotle mayo, lettuce, cotija, jack cheese and Mexican crema. -
Community-Based Tourism Through Food: a Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico
sustainability Article Community-Based Tourism through Food: A Proposal of Sustainable Tourism Indicators for Isolated and Rural Destinations in Mexico Mariana Sosa , Silvia Aulet and Lluis Mundet * Faculty of Tourism, University of Girona, Plaça Ferrater Móra 1, 17004 Girona, Spain; [email protected] (M.S.); [email protected] (S.A.) * Correspondence: [email protected]; Tel.: +34-670-229-200 Abstract: Purpose: this article presents a conceptual framework for examining community tourism as a sustainable livelihood through food tourism, considering the significant increase in community- based tourism in Mexico and the impact this activity has on rural and vulnerable destinations. The main aim of this research is to generate a proposal for a set of sustainable tourism indicators for rural and isolated communities through food strategies geared towards tourism development. Methodology: this information can then be used to generate a first list of indicators for creating and evaluating community tourism proposals in a region. Said theoretical list includes four dimensions (socio-cultural, environmental, tourist, and economic), which comprise 27 indicators in total. Findings: the results, validated by different participants related to the tourism sector, show that a lack of information for quantifying indicators is one of the main limitations when evaluating a vulnerable destination and that participation by the private sector and public administrations will be essential in generating these data. Approach: this research will therefore contribute to the development of Citation: Sosa, M.; Aulet, S.; Mundet, new action strategies that allow not only the strengthening of the current localized agri-food systems, L. Community-Based Tourism through Food: A Proposal of but also the revaluation of forgotten food systems. -
Authentic Mexican Cuisine Bien Venidos A
BIEN VENID OS A PLA ZA TTTTrestaurantIIIIKKKK ALALALAL AUTHENTIC MEXICAN CUISINE Aperitivos - Appetizers Ceviche de Camarones .................................................................................................. $15 Shrimp, cilantro, tomatoes, onions, fresh lime and avocado served with saltine crackers Nachos ...................................................................................................................................... $13 Crispy golden corn tortilla chips topped with refried beans, pico de gallo, melted Monterey Jack cheese, jalapenos and olives. Meat of choice: steak, chicken, veggie, chorizo. Hot Chicken Wings ...........................................................................................................$11 Choice of bleu cheese, habenero mango or buffalo sauce with crispy celery Tostada ..................................................................................................................................... $10 Crispy golden tortilla, topped with refried beans, lettuce, onion, Mexican cream and cotija Cheese, choice of chicken, steak or veggie. Guacamole Fresco .............................................................................................................. $11 Avocado, jalapeño peppers, onions, tomatoes, cilantro and fresh lime with tortilla chips Queso y frijoles fundidos ...............................................................................................$7 Cheese and beans dip with house chips Chorizo a la Mexicana .......................................................................................................$7 -
Botanas Street Tacos Sopas Ensaladas
Street Tacos Served on corn tortillas accompanied with house-made pickled jalapeños Ancho Chile Pork Belly 4.75 ea Botanas Ancho-honey glazed pork, grilled pineapple pico de gallo Chips & Dip Flight 8 V Carnitas 4.5ea GS Your choice of three: Crisp slow-roasted pork, queso fresco, Salsa cruda | Roasted corn pico de gallo | Salsa verde pickled red onions, avocado salsa verde Pineapple pico de gallo | Tomatillo Morita Al Pastor 4.5ea Chips & Guacamole 9 V Marinated roasted pork, grilled pineapple pico de gallo, Tomato, jalapeño, cilantro, lime, house-made tortilla chips avocado salsa verde Queso Fundido 10.75 V GS Chili Lime Chicken Taco 4.25ea Skillet-baked Oaxaca and Asadero cheese, pico de gallo, Grilled chicken, queso fundido, avocado crema, pico de gallo pickled jalapeños, tortilla chips, flour tortillas 4.75 ea GS Add chorizo 2.5 Achiote Shrimp Seared shrimp, roasted sweet corn pico de gallo, Roasted Poblano Queso Dip 10.75 V GS chipotle lime crema Melted blend of Monterey Jack and white cheddar cheese, 4.75 ea GS tortilla chips, flour tortillas Blackened Fish Taco Blackened sea bass, red cabbage slaw, chipotle aioli Add chorizo 2.5 Carne Asada* 4.75 ea Carne Asada Quesadita* 15 Grilled steak, pico de gallo, crispy fried onions, ancho BBQ Four mini quesadillas, grilled steak, pickled onions, Oaxaca and pepper jack cheese, chipotle lime crema, pico de gallo, Barbacoa 4.5ea GS roasted tomatillo morita salsa, pickled jalapeños Chile-braised beef, queso fresco, red onions * Mango Aguachile Tuna 14.75 GS BLT 4.75 ea Marinated ahi tuna, -
“Compuestos Nutracéuticos De La Tortilla Tlayuda: Cambios Durante El Proceso De Elaboración Y Bioaccesibilidad.”
INSTITUTO POLITÉCNICO NACIONAL Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca. “Compuestos nutracéuticos de la tortilla tlayuda: cambios durante el proceso de elaboración y bioaccesibilidad.” TESIS que para obtener el grado de: Maestro en Ciencias Presenta: I.Q. Daniel Alberto García Rojas Director de tesis: Dra. Lilia Leticia Méndez Lagunas Sta. Cruz Xoxocotlán Oaxaca Junio 2016 ¡ ii iii Compuestos nutracéuticos de la tortilla tlayuda: cambios durante el proceso de elaboración y bioaccesibilidad. I.Q. Daniel Alberto García Rojas RESUMEN El efecto de los procesos para la obtención de tortillas tlayudas en los compuestos nutracéuticos y su comparación con tortillas tradicionales, así como la bioaccesibilidad de los mismos, se estudian en este trabajo. Tradicionalmente para elaborar productos de maíz nixtamalizado, el maíz es sometido a un proceso de nixtamalización (NT) de pH básico, el cual influye fuertemente sobre los compuestos nutracéuticos (CN) encontrados en el maíz. En contraste la nixtamalización ecológica (NE) conserva el pericarpio y mantiene el pH del licor de cocción, en un rango ácido neutral, pudiéndo retener CN. El objetivo de esta investigación fue evaluar el efecto de nixtamalización ecológica, nixtamalización tradicional y el método de cocción de tortillas en compuestos nutracéuticos, incluyendo la biodisponibilidad de CN en tortillas tlayudas y tradicionales elaboradas con maíz azul VC-42. Antocianinas totales (ANT), fenoles totales (FT) y capacidad antioxidante (CA) fueron medidos con métodos espectrofotométricos en maíz fresco, maíz nixtamalizado y tortilla, antes y durante la digestión gastrointestinal in vitro (DGiV). La biodisponibilidad de CN también fue calculada 12 horas después de la DGiV. Se usó un diseño totalmente aleatorizado con dos factores (el método de cocción y tipo de nixtamalización), para el análisis de datos se utilizó un ANOVA y la prueba de Tukey para la comparación de los tratamientos en cada fase. -
Menu Moles Tlayudas
9/23/2018 GUELAGUETZA Menu BREAKFAST APPETIZERS & FAMILY STYLE MOLES & TLAYUDAS TRADITIONAL OAXACAN ENTREES OAXACAN MEATS SEAFOOD DESSERTS COCKTAILS Moles MOLE NEGRO $18.50 MOLE ROJO $18.50 COLORADITO $18.50 ESTOFADO $18.50 VERDE $18.50 AMARILLO $18.50 Black mole served over your choice of Red mole served over your choice of Coloradito mole served over your choice Estofado mole served over your choice Verde mole stew served with chicken or Yellow mole stew served with chicken chicken breast, thigh or pork. Served chicken breast, thigh or pork. Served of chicken breast, thigh or pork (This is of chicken breast, thigh or pork. Served beef with an assortment of vegetables. or beef with an assortment of with rice. with rice. the mole served on top of your chips). with rice. vegetables. Served with rice. Tlayudas TLAYUDA GUELAGUETZA $22.50 TLAYUDA VEGETARIANA (V) $14.50 TLAYUDA TRADICIONAL $14.50 TLAYUDA DE MOLE $14.50 TLAYUDA DE MOLE CON $14.50 TLAYUDA EPAZOTE $12.50 Tlayuda tortilla topped with pork-rind Tlayuda tortilla topped with black bean Tlayuda tortilla topped with pork rind Tlayuda tortilla topped with black mole HUEVO Tlayuda tortilla topped with pork-rind paste, black bean paste, queso fresco, paste, cheese, lettuce, tomato, avocado, paste, black bean paste, queso fresco, and fresh cheese Tlayuda tortilla topped with black mole, paste, oaxaca cheese, queso fresco and cabbage, tasajo, cecina, chorizo and cacti and mushrooms cabbage with your choice choice of scrambled eggs and fresh cheese epazote leaves oaxaca cheese tasajo, cecina, chorizo or oaxaca cheese TLAYUDA CHORIQUESO $14.50 Tlayuda tortilla topped with pork-rind paste, chorizo, oaxaca cheese and queso fresco http://www.ilovemole.com/ 1/1. -
Bowls APPS Agua Frescas / Jugos Tortas / Burritos / Platos Dulces 12
Agua Frescas / Jugos Spiced Apple Cider Bowls Concord Grape Thai Chili Dulces Almond Amaranth Horchata Beet “Chorizo" 6 crispy potato, avocado, grains, cress, salsa a las brazas 12 Orange Grapefruit Coconut Yogurt Albacore Tuna Achiote blueberry compote, granola, pollen, honey 12 black bean, pickled onions, avocado, grains, habanero salsa 18 12 1212 Horchata Chia Pudding Chicken al Pastor seasonal fresh and dried fruit, agave 12 APPS Chopped salad, boiled egg, romaine, veggies, salsa ranchera 14 Butter Toasted Pumkin Bread Punta Verde Caesar apple jam, pomegranate, burnt canela curd 12 Oxomoco Guacamole wood fired romaine, cotija masa crunch 16 smoked cherry tomatoes, queso fresco, corn chips 14 Masa Griddle Cakes ~Weekend Only~ Soya Marinated Tuna Tostada Oaxacan chocolate, banana, cajeta butter, walnuts 18 avocado, salsa macha, radish 19 Shrimp Ceviche Tostada pico, oxomoco hot sauce, cilantro 16 Café y tea Beef Tartare Tostada Tortas / Burritos / Platos grasshopper mayo, avocado, arbol peanut, purslane 16 Cold Brew 4 Bacon Burrito Café Con Leche 4 Tlayuda Oxomoco 3 eggs, queso, papas fritas, chipotle mayo, crema, oxo hot sauce 14 Cappuccino 5 camote, quesillo, pipian, pomegranate, brown butter 15 Espresso 3 Chorizo Burrito Drip 3 3 eggs, queso, chicharron, papas fritas, crema, salsa morita 14 Iced Tea / Black / Hibiscus 4 Kale Burrito Hot Tea / Black / Green / Chamomile 4 sides 3 eggs, roasted kale, avocado, queso, papas fritas, cilantro, salsa cruda 14 Papas Bravas 8 “Beet Chorizo” Burrito Green Salad 8 salsa 2 3 eggs, avocado, queso, -
Entradas Nachos Tacos Quesadillas Enchiladas
ENTRADAS TACOS GUACAMOLE TACOS DE LANGOSTA ESTILO ROSARITO Preparado con aguacate, jitomate, cebolla, cilantro, y Tacos de langosta servidos en tortillas de harina con chile serrano. arroz, salsa verde de aguacate y mayonesa de chiles tatemados. LOS FRIJOLES CON VENENO Y CARNE SECA Frijoles refritos con adobo de chiles secos y un TACOS DE PESCADO toque de comino. Pescado marinado a la parrilla, servidos con tortillas de maíz, guacamole y mayonesa al chipotle. CAZUELA DE CAMARONES Cazuela de camarones con mojo de chiles, ajo y FLAUTAS cilantro. Flautas de pollo cubiertas con crema, queso fresco rallado y lechuga. CEVICHE DEL PACÍFICO De pescado o camarón, marinado en salsa de cítricos TACOS DORADOS DE BIRRIA y servido con aguacate, cebolla morada y cilantro. Tradicional taco de birria doraditos acompañados de papas cambray caseras y cebollitas salteadas. SOPA DE TORTILLA La clásica de caldo de pollo, sazonada con jitomate TACOS DE “PORK BELLY” AL PASTOR y chile pasilla, servida con aguacate, crema, queso Marinados con la especialidad de la casa, panela y tiritas de tortilla frita. acompañados de frijoles refritos, piña asada, lechuga, aguacate, cebolla morada curtida y cilantro. CALDO TLALPEÑO Tradicional caldo de pollo con verduras y un toque TACOS DE PATO ENCEBOLLADO de chipotle. Suaves carnitas de pato, acompañadas de fideo seco, queso fresco, frijoles negros, aguacate y ARROZ DE LA ABUELA mayonesa de habanero tatemado. Arroz rojo a la mexicana con huevo frito, acompañados de plátano macho frito, aguacate y QUESADILLAS chile toreado. Servidas en tortillas de harina o maíz. CON COCHINITA PIBIL QUESO FUNDIDO Servido con tortillas de harina o maíz. -
Consumption Data for the Main Cheeses (Mexican-Style Fresh And
Dair in y R s e e s c e n a a r v c d h A Advances in Dairy Research Estela et al., J Adv Dairy Res 2016, 4:4 ISSN: 2329-888X DOI: 10.4172/2329-888X.1000164 Research Article Open Access Consumption Data for the Main Cheeses (Mexican-Style Fresh and Oaxaca) for Dietary Exposure Assessment among the Population of Veracruz City, Mexico Hernández Camarillo E1, Ramírez-Martínez A2,3, Vargas-Ortiz M1, Wesolek N2, Rodríguez-Jimenes GC1, Salgado-Cervantes MA1, Roudot A-C2, Carvajal- Moreno M4, and Robles-Olvera V1* 1Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91897 Veracruz Ver, Mexico 2Laboratoire d'évaluation du risque chimique pour le consommateur, Université de Bretagne Occidentale. 3 rue des Archives - CS 93837 - F29238 Brest cedex 3, France 3Colegio de Posgraduados (COLPOS), Campus Veracruz. Cerrada Las Orquídeas, Mza. 20, Lote 20, 91675 Tolome, Ver, Mexico 4Instituto de Biología, Universidad Nacional Autónoma de México. Ciudad Universitaria, Coyoacán, 04510 Ciudad de México, Mexico *Corresponding author: Robles-Olvera Víctor, Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz. Miguel Ángel de Quevedo 2779, Col. Formando Hogar, 91897 Veracruz Ver, Mexico, Tel: + (52)229-9341500; Fax: 9345701 ext 201; E-mail: [email protected] Received date: Sep 06, 2016; Accepted date: Oct 010, 2016; Published date: Oct 20, 2016. Copyright: © 2016 Estela HC, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. -
Bebidas Tortas Y Más Quesadillas Tostadas
3 MINI CORN PER ORDER * Sub FOR 2 Flour Tortillas for 1.75 Bistec – Grilled chopped beef 6.59 Bistec Especial - With cheese 7.25 Al Pastor - Marinated pork 7.25 Dorados Verdes - Chicken with tomatillo salsa 6.25 Chicken Alambre - Grilled chicken & bacon 7.25 Beef Alambre - Grilled sirloin & bacon 7.25 Pescado Baja Califas - Battered OR grilled 7.89 TORTAS Y MÁS 10.89 SERVED WITH HOUSE MADE POTATO CHIPS Torta Loca de Carnitas - Pork, lettuce, tomato, avocado, telera Hamburguesa Mexicana - Mexican-style hamburger, cemita QUESADILLAS Queso – Cheese 3.89 Gringa – Onions, cheese and pork (Flour) 5.69 Entomatadas - Cheese with tomato sauce 3.99 Sincronizada de Jamón - Cheese and ham (Flour) 9.75 TOSTADAS Frijoles con Aguacate - Bean and avocado 5.25 Pollo en Escabeche - Shredded chicken with spices 6.25 CEVICHES Y COCTELES Ceviche Verde -Tomatillos, green olives, onions, lime juice 8.99 Ceviche Veracruzano -Tomato, cilantro, olive oil 8.99 Camarones Agua Chile - Shrimp in fire water 15.99 Arrachera en Adobo - Skirt steak in chile pasilla sauce 23.99 Puerco en Chiles - Pork with chiles 20.99 QUESO FUNDIDO Tradicional - Blend of Mexican cheeses 11.99 Chorizo con Rajas - Chorizo and roasted poblano peppers 12.99 Chile con Queso 11.99 ENCHILADAS Enchiladas Verdes 12.99 Chicken or cheese enchiladas with tomatillo sauce, crema, queso fresco, Mexican rice, refried black beans, tortillas SIDE DISHES Elote - Corn, mayo, cotija cheese & chile (seasonal) 3.99 Arroz del Día - Rice of the day 3.49 Frijoles del Día - Beans of the day 3.49 Guacamole Market Price BEBIDAS 3.50 Fountain Sodas - 100% Craft sugar cane soda Refrescos Mexicanos • Aguas Frescas • Coffee *Consuming raw and undercooked meats may increase your risk of foodborne illness, some seafood and poultry items may contain bones.