DOCSLIB.ORG

Delivery Take out Catering

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

CHILES RELLENOS A FRITA MOJARR 6KFGQTFGTUORDENES EXTRAS RICE 2.50 FRENCH FRIES 2.50 SALSA CHIPOTLE 1.25 BEANS 2.50 SIDE SALAD 2.49 TAMALE Choice of DELIVERY CHEESE 1.49 TORTILLAS 2.50 Chicken or Pork. 2.75 SOUR CREAM 1.25 JALAPENOS 1.50 CHILE RELLENO 3.99 TAKE OUT AVOCADO 1.99 PICO DE GALLO 1.50 3NCVKNNQU GUACAMOLE 1.99 SALSA ARBOL 1.25 CATERING 0CTKUEQU 7KRKEQU SEAFOOD CHILES RELLENOS Two poblano peppers stu ed with MOJARRA FRITA cheese, served with rice, beans and WHOLE DEEP FRIED TILAPIA FISH warm tortillas 11.99 Served with choice of rice and beans, or salad and %GDKFCU fries 11.49 CHILAQUILES CON HUEVOS Tortilla chips tossed in hot salsa, cov- BEVERAGES ALAMBRE DE CAMARON Y POLLO ered with melted cheese and fried eggs, Grilled chicken, shrimp, ham and diced bacon served with rice and beans 9.99 MARGARITAS sautéed with green peppers and onions. Lime, Mango, Strawberry Smothered in melted cheese and served with TACO DINNER Large 8.00 Small 6.00 warm tortillas 13.49 7CEQU JUMEX/MEXICAN CANNED JUICE MEXICAN RESTAUR ANT CAMARONES A LA DIABLA Mango, Peach, Strawberry 1.75 Sautéed shrimp with carrots, onions and garlic in TACO DINNER our spicy arbol sauce. Served with rice, beans and Three tacos, lled with your choice of JARRITOS/MEXICAN SODAS 2010 South Park Street, Madison 608-280-8898 warm tortillas 13.29 shredded chicken, pork, ground beef, or Sangria, Mandarin, Lime, Strawberry, chorizo sausage with cilantro and onions or Pineapple, Punch, Apple, Grapefruit, CAMARONES AL AJILLO lettuce, tomato and onion. Served with rice Tamarindo 2.25 Sautéed shrimp in olive oil, garlic, and guajillo and bean 8.25 Grilled Steak 8.99 pepper, served with rice and salad and warm HORCHATA ORDER ONLINE tortillas 13.29 7CEQU Mexican sweet rice milk. 2.25 www.pastorrestaurant.com PLATO MIXTO CNC&CTVG MEXICAN COCA COLA 2.49 Sautéed shrimp, chicken, steak, green pepper and ATTER or CHALCO PL onions, served with rice, beans, guacamole and PASTOR FOUNTAIN SODAS warm tortillas 13.49 Marinated pork topped with onions and Coke, Diet Coke, Sprite, Lemonade Iced Tea cilantro 2.50 2.25 7BI@LJBQL%I0>PQLOood. CAMARONES A LA MEXICANA &QODKPCVKQP Mexican families Sautéed shrimp and chorizo sausage with onions, POLLO/CHICKEN CERVEZA IMPORTS Since opening in 1998,traditional we have Mexican established f a reputation f green pepper, jalapenos and tomatoes. Served 3NCVVGTU Topped with lettuce, tomato and onions 2.50 Corona, Negra Modelo, Modelo Especial, with rice and beans and warm tortillas 13.29 Paci co, Bohemia, Carta Blanca, Tecate 3.50 rice and CHALCO PLATTER TACOS DE CABEZA ood thatciting Mama dishes would and make unique back Topped with onions and cilantro 2.50 ve up homemadey. This food is f that traditional One chicken enchilada, one ground beef DOMESTICS We ser y da e. taco and one cheese quesadilla, served BARBACOA/LAMB Miller Lite 3.00 . Our authentic menu CAMARONES with rice and beans 10.49 would eat ever MEXICANA Topped with onions and cilantro 2.99 in our small townve inonly Mexico choice with meats ex and seafood, fresh A LA TAP BEER 16 oz. 3.75 e. We ser tillas are baked fresh daily SABOR DE MEXICO/TASTE OF MEXICO BISTEK/GRILLED STEAK ambianc One chile relleno, one pork taco and one Topped with onions and cilantro 2.99 COFFEE 2.50 beans and our tor tamale served with rice and beans 10.49 and atmosphere create a truly in enjoyable English. diningIt is also experienc a style of taco AGUACATE/AVOCADO “The Shepherd” Topped with beans, lettuce, tomato and ”, which is pork marinated in. sweet and sour TACUBA PLATTER astor means . All of our dishes are made from One chicken auta, one tostada, and one onions 2.50 El P “tacos al pastor ted tamale, served with rice and bean 10.49 called CHORIZO/MEXICAN SAUSAGE scratch, based on ancient recipes Topped with onions and cilantro 2.50 chile peppers with other spices . ACROSS THE BORDER to your table One small ground beef chimichanga and LENGUA/BEEF TONGUE one chicken enchilada, served with rice Topped with onions and cilantro. 2.50 astor Restaurant brings you the taste of authentic craf and beans 10.49 El P Mexican cuisine right TACO LOCO *Eggs served over-easy, poached, sunny-side up or soft-boiled may be undercooked and will only be Combination of marinated pork and onions, served upon the consumers’ request. Whether dining out or preparing food at home, consuming raw or grilled steak, and melted cheese 2.99 undercooked meats, poultry, seafood, shell sh or eggs may increase your risk of foodborne illness. ENCHILADAS FLAUTAS DE POLLO AIL $RRGVK\GTUN/SHRIMP COCKT BEEF COCTEL DE CAMARO o, ketchup, and &CTPGU , tomato, cilantr Layers of onions . 11.99 , topped with avocado BISTEC CON RAJAS jumbo shrimp (PEJKNCFCU Strips of steak sautéed in a spicy tomato sauce NACHOS with poblano peppers and onions. Served with tilla chips layered with your Homemade tor ENCHILADAS VERDES rice, beans, and warm tortillas 11.99 Three tortillas stu ed with chicken or choice of: chicken, ground beef or chorizo , , melted cheese cheese and covered in our spicy green sausage. Topped with beans BISTEC A LA MEXICANA sauce and melted shredded cheese. lettuce, tomato, onion and sour cream 8.99 Sautéed grilled steak, fresh jalapeños, onions, 9.50 Served with rice, beans and salad 9.99 With Grilled Steak and tomatoes, served with rice, beans, and warm tortillas 11.99 3QNNQCHICKEN CAMPECHANA %WTTKVQU8.25 ENCHILADAS ROJAS topus and shrimp with layers Three tortillas stu ed with chicken or FLAUTAS DE POLLO Combination of oc , ketchup and shrimp Stu ed with beans, lettuce, tomato, onion, and BISTEC RANCHERO o, onions, tomato cheese and covered in a spicy red sauce. Grilled steak and bell peppers sautéed in our Three rolled tortillas stu ed with chicken, of cilantr cheese. Served with rice and sour cream. Add and served with rice, beans, guacamole, sour juice. 11.99 Monterey Jack Cheese sauce for 1.50 Served with rice, beans and salad 9.99 spicy chipotle sauce and served with rice, beans and warm tortillas 11.99 cream and salad 10.99 Your choice of: ENCHILADAS DE MOLE N PECHUGA A LA PLANCHA CTEL DE CAMARO Spinach/Espinacas (Vegetarian) Three tortillas stu ed with chicken or ALAMBRE DE BISTEC CO Avocado/Aguacate (Vegetarian) cheese and covered in our spicy chocolate Sautéed grilled steak, ham, bacon, green Grilled chicken breast and melted cheese Marinated Pork/Pastor mole sauce. Served with rice, beans and peppers, and onions, smothered in melted served with rice, beans and salad 10.99 Chicken/Pollo salad 10.49 cheese and served with beans and warm Spicy Chorizo Sausage/Chorizo tortillas 12.50 POLLO EN MOLE Grilled chicken breast in our spicy chocolate Grilled Steak/ Bistec 8.99 ENCHILADAS SUIZAS Three tortillas stu ed with chicken or MILANEZA DE RES mole sauce, and served with rice, beans and cheese and covered in our mild creamy Thin breaded steak served with rice, beans, warm tortillas 10.99 HUEVOS RANCHEROS green poblano pepper sauce. Served with French fries and salad 10.99 rice, beans and salad 10.49 POLLO RANCHERO &CNFQU BARBACOA Sautéed chicken, onions, tomatoes, and MEAL IN A BOWL 4WGUCFKNNCU9.25 Shredded Lamb served with rice, beans and mushrooms in our spicy chipotle sauce and &JKOKEJCPICU8.25 warm tortillas 12.99 served with rice, beans and warm tortillas CALDO DE RES %TGCMHCUV Served with Rice and Beans. 10.99 AVAILABLE ALL DAY Stu ed with beans, onions, cheese. Served with rice, Beef soup slow cooked with zucchini, CHOICE OF: salad and sour cream. Add Monterey Jack cheese TAMPIQUENA carrot, green beans, red potatoes and Marinated Pork/Pastor sauce 1.50 Grilled let of skirt steak, rice, beans, salad and corn on the cob and served with warm HUEVOS RANCHEROS* a rolled tortilla covered in our spicy chocolate tortillas 9.99 Two fried eggs on a tortilla covered with red Chicken/Pollo CHOICE OF: mole sauce and served with warm tortillas 11.99 salsa served with rice and beans 6.99 Mushrooms/Hongos Spinach/Espinacas (Vegetarian) CALDO DE CAMARON Spicy Chorizo Sausage/Chorizo Avocado/Aguacate (Vegetarian) COSTILLAS AZADAS Shell on shrimp in a spicy red chili HUEVOS A LA MEXICANA Shrimp/ Camaron 9.99 Marinated Pork/Pastor broth, with carrot and potatoes. Served Scrambled eggs mixed with sautéed tomato, Thin sliced grilled beef short ribs, sautéed Grilled Steak/ Bistec Chicken/Pollo onions, roasted jalapenos and avocados. )CLKVCU with warm tortillas 9.99 onions, and jalapenos. Served with rice and Spicy Chorizo Sausage/Chorizo beans and warm tortillas 6.99 Cheese/Queso 8.25 Served with rice, beans, salad and warm Grilled Steak/ Bistec 8.99 FAJITAS DE POLLO/CHICKEN FAJITAS POZOLE tortillas 11.99 Sautéed chicken, green peppers, onions, Stew made with pork in a red chili broth HUEVOS REVUELTOS CON CHORIZO and tomatoes, served with rice, beans, sour and studded with hominy beans and Scrambled eggs mixed with chorizo sausage. COSTILL cream, and warm tortillas 10.99 served with crispy tortillas (tostadas) 9.99 Served with rice, beans and warm tortillas 7.99 AS AZAD AS MENUDO FAJITAS DE RES/STEAK FAJITAS Honey comb tripe soup served with Grilled strips of steak, green peppers, onions, warm tortillas 9.99 SANDWICHES and tomatoes, served with rice, beans, sour 7QTVCU cream and warm tortillas 11.99 7QUVCFCU Large torta bun stu ed with lettuce, tomato, onions, cheese, beans, CALDO DE BORREGO sour cream and choice from below. Served with a side of rice. Stew made with lamb in a spicy red chili TOSTADAS DINNER Con Aguacate 1.25 With Avocado Add 1.25 FAJITAS DE CAMARON broth, with carrot and potatoes.
Recommended publications
  • Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with Celery and Ranch Dressing

    Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with Celery and Ranch Dressing

    Chimichanga Carne Asada Pollo Salad Fajita Texana Appetizers Chicken Wings Cheese Dip – 3.25 Chicken Wings Served with celery and ranch dressing. Bean Dip Choice of plain, hot and BBQ. Refried beans smothered with (10) – 8.50 our cheese sauce – 3.75 Jalisco Sampler Chorizo Dip Beef taquitos, grilled chicken Mexican sausage smothered with quesadillas and 4 wings – 8.75 our cheese sauce – 4.25 Triangle Quesadillas Guacamole Dip – 3.25 Grilled chicken or steak quesadilla Chunky Guacamole Dip with guacamole, pico de gallo, sour Our chunky guacamole made with diced cream and lettuce – 7.00 avocado, onions, tomatoes and cilantro – 4.50 Jalisco’s Spinach Dip Loaded Cheese Fries Chopped baby spinach smothered French fries covered with Monterey cheese, with our cheese sauce – 4.50 cheddar cheese and our own cheese Jalisco Dip sauce, bacon bits and jalapeños – 5.50 Triangle Quesadillas Ground beef smothered in cheese sauce – 3.50 Jalapeño Poppers (6) Pico de Gallo Filled with cream cheese – 4.55 Tomatoes, onions and cilantro mixed Mozzarella Sticks (6) – 4.55 together with squeezed lime juice and a pinch of salt – 1.75 Nachos Served anytime. All nachos include cheese. Fajita Nachos Nachos with Beef & Beans – 6.25 Nachos topped with chicken or steak strips cooked with grilled onions and bell peppers – 8.75 Nachos con Pollo Nachos with chicken and melted cheese – 6.25 Nachos Supreme Nachos topped with beef or chicken, lettuce, Fiesta tomato, sour cream and grated cheese – 6.75 Nachos topped with chicken, cheese, ground beef, beans, lettuce, guacamole,
  • Chicken POLLO Vegetarian 999 Chimichangas

    Chicken POLLO Vegetarian 999 Chimichangas

    chicken POLLO | CHIMICHANGAS | CHICKEN STEAKS | VEGETARIAN | SPECIALTIES All dishes come with tortillas POLLO FAVORITO POLLO AZADO Grilled chicken breast with tropical Grilled chicken breast served with vegetables and a salad 12.99 a salad and avocado 12.50 POLLO FUNDIDO ARROZ CON POLLO Shredded chicken over rice with chorizo Chicken strips over a bed of rice, covered in our and cheese. Served with tortillas 12.99 cheese sauce and served with tortillas 13.99 POLLO LOCO ARROZ CON POLLO Y CAMARONES Grilled chicken breast with shrimp and Chicken strips and shrimp tossed with onion. Served with a salad and rice 14.50 cheese dip. Served with Mexican rice 14.50 HOT & SPICY CHICKEN NEW! POLLO JALISCO Chicken strips in a spicy Diabla sauce with Grilled chicken strips with mushrooms and spinach. onion. Served with rice and beans 13.50 Served with rice, beans, cheese and tortillas 13.50 POLLO TROPICAL NEW! POLLO CHIPOTLE Chicken breast with a tropical veggie mix Grilled chicken strips covered in our delicious chipotle and pineapple. Served with rice 13.50 sauce. Served with rice, beans and tortillas 13.50 NEW! POLLO HAWAIIANO NEW! ARROZ CON POLLO AND VEGGIES Grilled chicken breast cooked with onions, ham Grilled chicken strips and California veggies. Topped and pineapple, then topped with cheese. Served with cheese dip, Served on a bed of rice 12.99 with rice, beans and flour tortillas 13.50 NEW! POLLO MONTERREY Grilled chicken breast, onions, mushrooms, tomatoes and peppers, topped with cheese. Served with rice and beans 13.50 NEW! POLLO TOLUCA Grilled chicken breast with chorizo and cheese.
  • Starters House Specialities Salads Tacos

    Starters House Specialities Salads Tacos

    TEMAZCAL starters Mexican street corn chowder Lobster Guacamole Nachos V CHICKEN BROTH , CREAM , COTIJA , CHORIZO , SERRANO LOBSTER , TOMATO , ONION , CILANTRO , SERRANO CHILE 19 BLACK BEAN , CHIHUAHUA CHEESE , JALAPENO , GUACAMOLE , CHILE , CILANTRO 8 YOUR CHOICE : GRILLED VEGETABLE 13 CHICKEN 15 Guacamole V Chicken tortilla Soup TOMATO , ONION , CILANTRO , SERRANO CHILE 13 Grilled Vegetable Quesadilla V CHILE PASSILLA , QUESO FRESCO , AVOCADO , CHIHUAHUA CHEESE , WHOLE WHEAT TORTILLA , CREMA SERRANO CHILE 8 Roasted Chicken Taquitos FRESCA 16 CORN TORTILLA , QUESO FRESCO , SALSA VERDE 12 Corn Crusted Calamari Quesadilla JALAPENO , SPICY -SWEET CHILE SAUCE , YUCCA , Carne Empanadas CAYENNE FLOUR TORTILLA , RAJAS , SHREDDED CHEESE , CILANTRO 13 SHORT RIB , CHIHUAHUA CHEESE , CHIPOTLE AIOLI 13 CREMA FRESCA CHICKEN 17 GRILLED SHRIMP 19 CARNITAS 18 Shrimp Ceviche Tuna* Tartare Stack YUCATAN SAUCE , AVOCADO , BELL PEPPER , YUCCA 12 AVOCADO , CILANTRO , SOY , WASABI , YUCCA 13 Temazcal Antojitos Platter CHICKEN TAQUITO , CARNE EMPANADA , Huaraches carnitas Queso Fundido V SCALLOP ROLLITOS 15 CORN MASA CAKE , BLACK BEAN , CRISPY PORK , CHILI MEXICAN CHEESE FONDUE , GRILLED FLOUR TORTILLA 10 SAUCE , CREMA FRESCA 12 ADD : CHORIZO 3 Scallop Rollitos BACON , AVOCADO , MANGO SALSA , CHIPOTLE AIOLI 15 salads tacos Veracruzana Grain Salad V Grilled Vegetable Tacos V KALE , WILD RICE , QUINOA , POMEGRANATE , SHAVED BRUSSEL SPROUT , BLACK BEAN , CORN SALSA , AVOCADO , CORN TORTILLA , PORTOBELLO , CHIHUAHUA ALMOND , COTIJA CHEESE , CITRUS YOGURT DRESSING
  • Beef and Cheese Chimichanga

    Beef and Cheese Chimichanga

    Beef and Cheese Chimichanga My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy, and covered with cheese and jalapeno tomato sauce tastes so much better than restaurant chimichangas. They are sure to be a family favorite. In fact, this is the recipe my son requests more than any other. I don’t make these Beef Chimichangas often since they are fried, but every now and then I’ll make them when we are craving some Mexican food, but it’s not a convenient night to go out to eat. WHAT ARE CHIMICHANGAS? If you’re wondering how exactly this magical Mexican burrito comes together, stick around and let’s talk about how to make the absolute best homemade Beef Chimichangas. Ingredients 1 pound ground beef 1 can (16 ounces) refried beans 1/2 cup finely chopped onion 3 cans (8 ounces each) tomato sauce, divided 2 teaspoons chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 12 flour tortillas (10 inches), warmed. 1 can (4 ounces) chopped green chilies. 1 can (4 ounces) chopped jalapeno peppers. Oil for deep-fat frying. 1-1/2 cups shredded cheddar cheese. Directions In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  • Spring/Summer Dinner Menu  We Are Committed to Offering Our Guests Only the Finest Ingredients, Made Fresh Daily in Our ® Scratch Kitchen

    Spring/Summer Dinner Menu  We Are Committed to Offering Our Guests Only the Finest Ingredients, Made Fresh Daily in Our ® Scratch Kitchen

    Spring/Summer Dinner Menu We are committed to offering our guests only the finest ingredients, made fresh daily in our ® scratch kitchen. As the seasons change, so do a number of dishes on our menu, and we recently added several seasonal recipes that are designated by a NEW symbol. We encourage you to share your feedback and let us know what you think. From our family to yours: We take dietary restrictions seriously. If you Thank you for choosing Paladar! have a gluten intolerance, ask your server to see our gluten-free menu. Please notify your server of any food allergies. Latin Comfort Food Craft-Your-Own ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 COCONUT CURRY VEGETABLE STEW Sweet FEIJOADA STEW Pork, chorizo sausage, black Guacamole potatoes, zucchini, bell peppers, onions, pinto beans, sofrito vegetables, kale, sofrito rice, grilled START WITH OUR TRADITIONAL GUACAMOLE beans, ancient grain blend. 15.5 Cuban bread. 19 SINGLE: $7 | GUACAMOLE TRIO: $18 WITH CHICKEN 20 WITH SHRIMP 22 ROASTED MOJO PORK NEW Cilantro rice, adobo black beans, roasted corn salsa. 18 Fresh avocados smashed with tomatillos, BRAISED BEEF ROPA VIEJA Plantains, pickled onion slaw, frijoles, aji pepper aioli. 21.5 onions, cilantro and lime juice. Served with SLOW-SMOKED PULLED CHICKEN Salvadorian rice, our housemade blend of plantain, malanga RUM-GLAZED CUBAN PORK Black beans, plantains, aji pepper aioli. 17 and corn chips. Add fresh ingredients: coconut mango rice, pico de gallo. 18 Classic $.50 Pico de Gallo | Roasted Red Peppers | Corn Grill & Seafood Spicy Peppers | Chipotle Honey | Mango ADD CHIPOTLE BLACK BEAN SOUP, GAZPACHO, ENSALADA MIXTA OR CÉZAR SIDE SALAD, 4.5 Pickled Jalapeños | Pickled Red Onion Candied Pumpkin Seeds | Roasted Garlic MOJO-MARINATED SOCKEYE SALMON* Yucca ADOBO-CRUSTED SIRLOIN STEAK* Sweet potato spaetzle, zucchini, roasted carrot purée, olive plantain hash, crispy onions, aji verde.
  • Guacamole Salsas with Chips Pa' Empezar Tacos Platos Grandes Pa

    Guacamole Salsas with Chips Pa' Empezar Tacos Platos Grandes Pa

    Guacamole Traditional 12 Spicy crab 13 Salsas with chips Tomatillo / Habanero / Arbol 3 each / 8 all three Pa’ empezar TORTILLA SOUP avocado, queso fresco, crispy tortilla 8 CEVICHE MIXTO octopus, shrimp, mahi mahi, passion-chile serrano sauce 14 EMPANADAS VEGETARIANAS yellow corn turnovers, mushroom, zucchini blossom 8 QUESO FUNDIDO Oaxaca, Manchego, Chihuahua, served with chorizo or mushrooms 14 ELOTE DE LA CALLE grilled corn, mayo, queso cotija, tajin 7 LA ENSALADA arugula, corn, tomato, queso fresco,mango dressing 10 QUESADILLA flour tortilla, Mexican cheese, choice of sautéed shrimp or grilled tender steak 12 TUNA TOSTADITAS crispy tortilla, guacamole, tuna 14 CAMARONES AL AJILLO shrimp in garlic sauce 14 TUNA TARTARE Mexican herbs and avocado 15 BRUSSEL SPROUTS with bacon slab 9 Tacos with homemade corn tortilla BISTEC grilled hanger steak, scallions, roasted jalapeno-avocado sauce 12/18 CAMARONES sautéed garlic shrimp, avocado, chile pasilla sauce 12/18 PESCADO baja style mahi mahi, beer battered, Mexican coleslaw, chipotle aioli 12/18 CARNITAS roasted pork shoulder, cilantro, onion, tomatillo-serrano sauce 11/15 POLLO grilled chicken, corn salsa 11/15 HONGOS wild mushroom, onion, cilantro, tomatillo sauce 11/15 Platos Grandes ENCHILADA DE CAMARONES Sautéed shrimp, pico de gallo, roasted tomatillo sauce, melted cheese 24 CARNE ASADA Grilled skirt steak, sautéed poblano pepper and onions served with rice and beans 26 CAMARONES AL CHIPOTLE Jumbo Shrimp sautéed with reposado tequila and chipotle, served with poblano rajas- potato cake 26 BRANZINO A LA BRAZA Grilled whole branzino, sautéed spinach and hominy corn 24 POLLO RELLENO Stuffed chicken breast with queso Oaxaca, mushroom and spinach, creamy guajillo sauce served with potato cake 22 Pa’ Acompanar Rice & beans 6 Sweet plantain 6 Yucca fries 6 Sauteed spinach 6 Eating raw or under cooked fish, shellfish.

  • CONTACTLESS MENU Impress Your Guests!

    Menu CONTACTLESS MENU OPEN THE CAMERA ON YOUR SMART PHONE HOLD IT OVER THE QR CODE TO VIEW OUR MENU www.facebook.com/Bodegadc Impress your guests! For both cocktail party and seated dinner events we offer preset or customized menus along with paella packages for groups of 10 or more. Please inquire at [email protected] Tablas Tabla de Quesos Españoles con 17 Acompañamientos Chef’s Selection of Spanish Cheeses and Accompaniments Tabla de Jamón Serrano con Manchego 19 Jamón Serrano with Manchego Cheese SOUPS Sopa de Lentejas 8 Lentil Soup with Chorizo Sausage Gazpacho Andaluz 8 Traditional Andalucían Chilled Gazpacho Soup Sopa de Pescado con Fideos 14 Traditional Seafood Broth with Shrimp, Clams, Mussels and Fideo Noodles SALADS Ensalada de Peras y Nueces 9 Field Green Salad with Pears, Walnuts and Goat Cheese tossed in a Honey Vinaigrette Ensalada de la Casa 9 Romaine Lettuce tossed in a Garlic Anchovy Dressing topped with shaved Idiazábal Cheese Ensalada de Tomate con Bonito del Norte 10 Beefsteak Tomatoes, Onions and Bonito Tuna COLD TAPAS Boquerones con Guindilla Vasca 9 Cured, Marinated Anchovies with Basque Pepper Aceitunas de la Casa con Guindilla Vasca 7 Marinated House Olives with Basque Peppers Tostada de Queso de Cabra con Miel 9 Toasted Bread with Goat Cheese and Honey Pan con Tomate y Jamón Serrano 9 Catalonian Tomato Bread with Jamón Serrano Pan con Tomate y Queso Manchego 8 Catalonian Tomato Bread with Manchego Cheese HOT TAPAS Pimientos del Piquillo a la Plancha 8 Seared Piquillo Peppers with Sea Salt Croquetas de Pollo
  • Botanas (Appetizers)

    Botanas (Appetizers)

    Salsa Macha GF Botanas (Appetizers) chile de arbol and garlic roasted to a nutty, spicy, crumbly salsa, served with queso Cochinita Pibil GF fresco, avocado and mini tortillas (spice up any entrée!) marinated pork in an achiote recipe, slowly roasted until tender, served wrapped in Shrimp Jalapeño Poppers three lightly seared mini tortillas, topped with seasoned marinated onions and mexican three tiger prawn shrimp stuffed with a hint of our house blend cheese, wrapped in crema 9 bacon, grilled jalapeño fried in beer batter, served with our chipotle cream sauce 15 Quesadilla Mini Empanaditas GF flour or corn masa tortillas with melted house blend oaxaca cheese, served with melted house blend oaxaca cheese with a jalapeño slice, or shrimp and chorizo topped guacamole, pico de gallo and sour cream 11 with crema and queso cotija, three empanaditas 9, six empanaditas 18 Add Shredded Chicken, Shredded Beef, Grilled Chicken, Carnitas, Chicken Tinga, Carne Asada, Sautéed Veggies or Shrimp 2 Guacamole GF avocado, tomatoes, onions, cilantro, jalapeños and fresh limes, topped with queso Quesadilla de Chipotle GF fresco and crispy tortillas 11 / 18 fresh corn masa with chipotle, filled with melted house blend oaxaca cheese, stuffed Add Shrimp or Crab Seared in Abuelo Spicy Sauce 2 with choice of sautéed veggies or black beans, served with pico de gallo, guacamole and sour cream 10 Queso Fundido GF Sopas y Ensaladas mexican blend of traditional oaxaca cheese melted in a cast iron pan, served with Sopa de Fideo choice of flour or corn mini tortillas
  • The Very Hungry Caterpillar Everyone: by Eric

    The Very Hungry Caterpillar Everyone: by Eric

    Ms. Mosca’s Class The Very Hungry Caterpillar Caterpillar: Mira Tudor Narrator 1: Jaya Patel Narrator 2: Madelyn Dunlap Narrator 3: Maddox Rogers Paella: Shaya Zubarev-Foxworth Hallaca: Molly Evans Yerba Mate: Tucker Oakley Arepa: Jonathan McCarty Gazpacho: Liam Johnson Churro: Jackson Burger Gallo Pinto: Raegan Rothman Elote: Sofia Kuhlemeier Chicha Morada: Evan Wilson Paleta: Landrie Farrell Horchata: Reese Lambert Pastel de Tres Leches: Ruby James Chivito: Emerson Quigley Pupusa: Jac Clark The Very Hungry Caterpillar Ms. Mosca’s Class Caterpillar: The Very Hungry Caterpillar Everyone: By Eric Carle. Narrator 1: In the light of the moon a little egg lay on a leaf. Narrator 2: One Sunday morning the warm sun came up and-pop-out of the egg came a tiny and very hungry caterpillar. Narrator 3: Knowing there were so many delicious foods out there, he decided to travel the world. Paella: On Monday in Spain he ate through 1 serving of paella, a Spanish rice dish. Everyone: But he was still hungry. Hallaca: On Tuesday in Venezuela he ate through 2 hallacas, kind of like a tamale! Everyone: But he was still hungry. Yerba Mate: On Wednesday in Argentina he drank 3 gourdfuls of yerba mate, a natural tea. Everyone: But he was still hungry. Arepa: On Thursday in Venezuela he ate through 4 arepas, cooked flatbreads with meat. Everyone: But he was still hungry. Gazpacho: On Friday in Spain he ate 5 bowls of gazpacho, a cold tomato soup. Everyone: But he was still hungry. Churro: On Saturday in Mexico he ate through 6 churros, fried sugar dough.
  • Mexicantown.Com Twitter Facebook Instagram BOCADITOS APPETIZERS

    Mexicantown.Com Twitter Facebook Instagram BOCADITOS APPETIZERS

    mexicantown.com twitter facebook instagram BOCADITOS APPETIZERS Botana A Southwest Detroit Original, corn chips piled high with beans & chorizo, melted Muenster cheese, topped with lettuce, tomato, avocado, green Panchitos pepper, onionH & jalapeños. Small H8.95 Large 12.95 Crispy flour chips topped with beans & chorizo, Nachos Muenster cheese, tomato, sour cream, guacamole Corn chips with melted munster cheese and & jalapeños. 8.95 jalapeños. Small 6.95 Large 8.95 Carnitas Panchitos Burger Nachos Crispy flour chips topped with black beans, Corn chips topped with ground beef, tomato, shredded carnitas, Muenster cheese, pico de gallo, green pepper, onion, topped with melted Muenster avocado & sour cream. 12.95 cheese served with sour cream & jalapeños. Taquitos Small 8.95 Large 12.95 Corn tortillas filled then rolled with your choice of Guacamole shredded chicken, beef, pork or cheese & jalapeños, Crushed Hass avocado with onion, tomato and served with pico de gallo, sour cream freshly chopped cilantro. 4.95 & guacamole. 7.25 Queso Flameado ChicHarrones Flaming Muenster cheese with our Spanish sauce Meaty pork rinds served with pico de gallo and fresh & chorizo. 6.95 limes. 8.95 cheese sticks Buffalo Wings Fried mozzarella cheese. 6.25 Wings & drumettes served wet or dry with ranch dressing on side. 8.25 Garlic Shrimp Shrimp sautéed in garlic butter. 8.25 Quesadilla Large flour tortilla filled with melted Muenster cheese, Shrimp Campechana served with pico de gallo, sour cream & guacamole Mexican Shrimp cocktail prepared in a spicy tomato Cheese 6.75 Grilled steak 9.75 sauce with fresh onions, cilantro, avocado Grilled vegetable 7.75 Shrimp 10.75 & lime, served chilled with oyster crackers.
  • Chaplain Stories & News

    Chaplain Stories & News

    Chaplain Stories & News Building Bridges—Parishes, Pastors, Prisons January 12, 2017 — Bishop Myron Cotta, Diocese of Sacramento, (at right in photo) took another important step to building a more effective and robust ministry to the incarcerated on Thursday, January 12. He had invited the seven State Prison Chaplains to meet with the pastors and key lay men and women from the parishes closest to the prisons. The meeting was facilitated by Deacon Clyde Davis, a former Prison Chaplain. Clyde has been hired by the California Bishops’ Conference to provide a range of supports for Catholic Chaplains throughout the state. During the meeting, Deacon Clyde said that one of the major problems faced by Prison Chaplains is a sense of isolation and a lack of support from the local parishes. The Sacramento Diocese and Bishop Cotta is seeking to build bridges from local parishes to the Chaplains and the prisons. He asked that each parish assign a “Prison Champion” to serve as a consistent connecting point between the parish and the chaplain. Many creative ideas were shared about how the parishes and the nearby prisons would both benefit from a closer relationship. Chaplin Smolinisky Reflects on a Tamale Christmas at Pelican Bay December 2016 — The first time I did a Christmas celebration with tamales and champurrado in jail or a prison setting, I was a volunteer at Mira Loma, an immigration detention center for Homeland Security. Imelda, another volunteer, brought tamales and champurrado. I thought this was a crazy idea at first, and I saw the hesitation of the Sherriff. When I came to Pelican Bay State Prison, I remember the interview question from the panel, “What makes men attracted to come to your services?” I responded, “Food! Jesus Christ teaches us to gather and eat and drink and when you do this, He is there.” “I haven’t had a homemade tamale in 25 years,” said Jose who had been in the SHU, or isolation unit, for almost two decades.
  • El GUAJOLOTE NATIVO, ELEMENTO COTIDIANO DEL TRASPATIO EN PLAYA VENTURA, COPALA, GUERRERO, MÉXICO

    El GUAJOLOTE NATIVO, ELEMENTO COTIDIANO DEL TRASPATIO EN PLAYA VENTURA, COPALA, GUERRERO, MÉXICO

    El GUAJOLOTE NATIVO, ELEMENTO COTIDIANO DEL TRASPATIO EN PLAYA VENTURA, COPALA, GUERRERO, MÉXICO THE NATIVE TURKEY, AN EVERYDAY BACKYARD ELEMENT IN PLAYA VENTURA, COPALA, GUERRERO, MÉXICO Alejandro García-Flores*, Elsa Guzmán-Gómez Posgrado en Ciencias Agropecuarias y Desarrollo Rural. Facultad de Ciencias Agropecuaria. Universidad Autónoma del Estado de Morelos. Av. Universidad 1001. Col. Chamilpa. 62209. Cuernavaca, Morelos. ([email protected]) RESUMEN ABSTRACT El objetivo de este trabajo fue conocer la importancia cultural The objective of this study was to identify the cultural del guajolote nativo mexicano (Meleagris gallopavo Linn.) como importance of the Mexican turkey (Meleagris gallopavo Linn.) sistema de producción campesina en las familias de la comuni- serving as a peasant production system amongst families of dad de Playa Ventura, Guerrero. Se aplicaron técnicas etnobioló- the community of Playa Ventura, Guerrero. Ethnobiological gicas a través de 33 encuestas en unidades familiares, y los datos techniques were applied through 33 surveys carried out in se analizaron con estadística descriptiva. El sistema de produc- family units, and the data was analyzed with descriptive ción es tradicional, con trabajo familiar, con fines de autoconsu- statistics. The production system is traditional in that it relies mo de carne, huevo y otros (91 %) y venta (9 %). Se registraron on family labor, both for personal consumption of meat, eggs, un total de 385 guajolotes, con un promedio de 11.6 por tras- and others (91 %), and for sale (9 %). A total of 385 turkeys patio. Los usos indicados, de acuerdo con las encuestas, fueron: were registered with an average of 11.6 per backyard. The alimento (80 %), obsequios y regalos (15 %), medicinal (5 %).