Cocina Latina Restaurant Menu

Total Page:16

File Type:pdf, Size:1020Kb

Cocina Latina Restaurant Menu Breakfast Special Tres golpes | The Three hits $6.99 (Mangu, Huevo, Queso, y Salami) (Mashed Green plantain w/ fried Eggs, Fried Cheese & Salami) Cuatro Golpes | The Four hits $7.99 (Mangu , Huevo, Queso, Salami & Longaniza) Mashed Green plantain w/ Fried Eggs, Fried Cheese, Salami & Sausage) Guineo con Bacalao | Green Banana w/ Codfish $7.99 Bacalao con Huevo | Codfish w/ Eggs $7.99 Arenque con Huevo | Herring w/ Eggs $7.99 Salami Guisado | Stew Salami $7.99 Avena Caliente | Hot Oatmeal S $1.50 / M $2.50 / L $3.00 Sopas / Soups Medium Large Sopa de Pollo | Chicken Soup $3.00 $6.00 Sopa de Cebada y Pollo | Barley Chicken Soup $4.00 $8.00 Sopa de Res | Beef soup $5.00 $8.00 Sopa de Pescado | Fish Soup $7.00 $14.00 Mondongo | Tripe Soup $5.00 $8.00 Cocido | Cow Feet Soup $5.00 $8.00 Sancocho | Hearty Meat Soup $5.00 $10.00 Asopado de Pollo | Chicken Soupy Rice $4.00 $8.00 Asopado de Camarones | Shrimp Soupy Rice $17.00 Side dishes S M L Habichuelas | Beans $1.50 $3.00 $5.00 Arroz Blanco | White Rice $2.00 $4.00 $6.00 Arroz Amarillo | Yellow Rice $2.00 $4.00 $6.00 Moro | Rice miXed with Beans $3.00 $5.00 $7.00 Yuca | Boiled Cassava $2.00 $4.00 $6.00 Guineo | Boiled Green Banana $2.00 $4.00 $6.00 Tostones | Fried Green Plantains $4.00 Maduros | Fried Sweet Plantains $4.00 Vegetales | Vegetables $3.00 $5.00 $8.00 Carnes / Meats Servido con: Arroz, Habichuelas o Tostones | Served w/ Rice, Beans or Fried Green Plantains Pechuga de Pollo a la Plancha | Grilled Chicken Breast $13.99 Pechuga de Pollo Salteada | Sautéed Breast Chicken $12.99 Pechuga de Pollo Empanizada | Breaded Chicken Breast $13.99 Pechuga de Pollo al Limón | Chicken Breast in Lemon Sauce $13.99 Pechuga de Pollo al Ajillo | Chicken Breast in Garlic Sauce $13.99 Pechuga en Crema de coco | Chicken Breast in Coconut Sauce $13.99 Bistec Salteado | Pepper Steak $13.99 Bistec Palomilla | Palomilla Steak $13.99 Bistec Empanizado | Breaded Steak $14.99 Carne Frita de Res | Fried Beef Meat $13.99 Carne Frita de Cerdo | Fried Pork Meat $13.99 Chuletas Fritas | Fried Pork Chops $12.99 Especial Diario / Daily Special LUNCH ORDER 1 Pollo al Horno (solo) | 1 Whole Chicken (Plain) $8.99 ½ Pollo al Horno con Arroz y Habichuelas | ½ Baked $9.99 Chicken w/ Rice and Beans 1 Pollo al Horno con Arroz y Habichuelas | 1 Whole $15.99 Baked Chicken w/ Rice and Beans Pollo Guisado | Chicken Stew $7.00 $12.00 Pollo al Caldero | Chicken Casserole Style $7.00 $12.00 Pechuga de Pollo Salteada | Sautéed Chicken $8.00 $13.00 Breast Chicharrón de Pollo con Hueso | Fried Chicken $7.00 $13.00 Chunks Chicharrón de Pollo sin Hueso | $7.00 $13.00 Fried Boneless Chicken chunks Berenjena Guisadas | Eggplant Stew $7.00 $10.00 Spaguetis | Spaguetti $7.00 $10.00 Molondrones | Okra $7.00 $11.00 Mollejitas | Gizzards $7.00 $12.00 Patita Guisada | Pig Feet Stew $7.00 $12.00 Costilla Guisada, al horno, Frita y BBQ | Rib Stew, $8.00 $13.00 Baked, Fried and BBQ Cerdo Guisado | Pork Meat Stew $8.00 $13.00 Pernil | Roasted Pork $8.00 $14.00 Res Guisada | Beef Stew $8.00 $14.00 Bistec Salteado | Pepper Stew $8.00 $14.00 Bacalao Guisado | Codfish Stew $8.00 $14.00 Alas de Pavo al Horno | Baked Turkey Wing $8.00 $14.00 Chivo Guisado | Goat Stew $9.00 $14.00 Rabo Guisado | Oxtail Stew $9.00 $14.00 Mariscos / Seafood Filete de Pescado al Vapor | Steamed Fillet Fish $13.99 Filete de Pescado Frito | Fried Fillet Fish $13.99 Filete de Salmon | Salmon Fillet $16.99 Pescado Rojo Frito o en Salsa / Red Snapper in Red Sauce or Fried $16.99 Arroz con Camarones | Rice w/ Shrimp $16.99 Camarones al Ajillo | Shrimp in Garlic Sauce $16.99 Camarones Enchilados | Shrimp in Hot Sauce $16.99 Camarones Empanizados | Breaded Shrimp $16.99 Camarones Fritos | Fried Shrimp $16.99 Camarones en Salsa de Coco | Shrimp in Coconut Sauce $16.99 Camarones a la Parmigiana | Parmesan Shrimp $17.99 Mofongos/ Mashed Fried Green Plantains Mofongo de Pollo | Chicken $9.00 Mofongo de Queso | Cheese $9.00 Mofongo de Cerdo | Pork Meat $10.00 Mofongo de Res | Beef $11.99 Mofongo de Camarones | Shrimp $15.99 Sandwiches Hero Roll Queso Derretido | Grill Cheese $3.00 $2.00 Jamón y Queso | Ham and Cheese $4.00 $3.00 Jamón, Huevo, Queso | Ham, Eggs, Cheese $5.00 $4.00 Tocineta, Huevo, Queso | Bacon, Eggs, Queso $5.00 $4.00 Atun, Apio, Cebolla | Tuna, Celery, Onions $6.00 $4.00 Pechuga de pollo | Chicken Breast $7.00 $5.00 Bistec | Steak $7.00 $5.00 Cubano | Cuban $7.00 $5.00 Bebidas / Beverages Jugos / Juices Naranja | Orange $4.00 Limonada | Lemonade $4.00 Chinola | Passion Fruit $3.00 Cereza | Cherry $3.00 Tamarindo | Tamarind $3.00 Zanahoria | Carrot $4.00 Morir Soñando | Orange and Milk $4.00 Naranja y Avena | Orange and Oat $4.00 Batidos / Shakes ( Smothies or Milkshake) Lechoza | Papaya $5.00 Fresa | Strawberry $5.00 Guineo | Banana $5.00 Mango | Mango $5.00 Piña | Pineapple $5.00 Verde | Green $5.00 Bebidas Calientes / Hot Drinks Café | Coffee $1.00 $2.00 Café Espresso| EXpress Coffee $1.00 $2.00 Cappuccino $1.00 $2.00 Café Latte | Latte Coffee $2.00 $2.50 Te | Tea $1.50 $2.00 (Chamomile, Peppermint, Mint, Green tea, English Breakfast, Cinnamon Apple, Lipton) Te Descafeinado | Decaf Tea $1.50 $2.00 Chocolate Caliente | Hot Chocolate $1.50 $3.00 Avena | Hot Oatmeal $1.50 $2.50 $3.00 Ensaladas / Salads Ensalada Verde | Green Mix Salad $3.00 Ensalada de Aguacate, Lechuga y Tomate | Avocado, $5.00 Lettuce & Tomato Salad Cesar Salad | Caesar Salad $6.00 Ensalada de Papas | Potato Salad $4.00 Ensalada de Atun | Tuna Salad $5.00 Ensalada Trigo | Wheat Salad $4.00 Ensalada de Quinoa | Quinoa Salad $5.00 Ensalada de pollo a la Plancha | Grill Chicken salad Postres / Desserts Tres Leches | Three Milk Cake $4.00 Flan | Custard $4.00 Quesillo | Cheesecake $4.00 Bizcocho Dominicano | Dominican Cake $4.00 S M L Habichuelas con Dulce | Sweet Beans $2.00 $4.00 $10.00 Arroz con Leche | Rice Pudding $2.00 $4.00 Gelatinas | Jelly $2.00 Combos COMBO 1 $18.99 POLLO GUISADO O AL HORNO Arroz grande, Habichuela, Ensalada, Tostones & Soda 1 Lt. STEW OR BAKED CHICKEN Large rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 2 $19.99 PERNIL AL HORNO Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1 lt. ROASTED PORK Large rice, Beans, Salad, Fried Green Plantains & 1Lt. Soda COMBO 3 $18.99 3 CHULETAS FRiTAS Arroz Blanco, Habichuela, Ensalada, Tostones & Soda 1 Lt. 3 FRIED PORK CHOPS Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda COMBO 4 $21.99 BISTEC ENCEBOLLADO Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. STEAK WITH ONIONS Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda COMBO 5 $20.99 CHiCHARRÓN DE POLLO SIN HUESO Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1 Lt. BONELESS FRIEND CHICKEN CHUNKS Large Rice, Beans, Salad, Fried Green Plantains & 1Lt. Soda COMBO 6 $21.99 CARNE DE RES GUISADA Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. BEEF STEW Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 7 $20.99 FILETILLO DE RES Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. PEPPER STEAK Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 8 $21.99 3 FILETES DE PESCADO Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. 3 FILLET FISH Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 9 $25.99 COSTILLAS A LA BBQ Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. BBQ RIBS Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 10 $21.99 PECHUGA DE POLLO A LA PLANCHA Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. GRILLED CHICKEN BREAST Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. COMBO 11 $27.99 1 POLLO ENTERO, BISTEC ENCEBOLLADO Arroz Grande, Habichuela, Ensalada, Tostones & Soda 1Lt. WHOLE CHICKEN, STEAK WITH ONIONS Large Rice, Beans, Salad, Fried Green Plantains & 1 Lt. Soda. .
Recommended publications
  • El Plátano Un Cultivo Tradicional Con Importancia Nutricional
    Año 13. Vol. II septiembre 2009 11 Revista del Colegio de Farmacéuticos del Estado Mérida EL PLÁTANO Un cultivo tradicional con importancia nutricional Luz Marina Hernández1, Patricia Vit 1y2 1Asignatura Tecnología de los Alimentos, semestre B-2009. 2Apiterapia y Bioactividad (APIBA), Departamento Ciencia de los Alimentos, Facultad de Farmacia y Bioanálisis, Universidad de Los Andes, Mérida, Venezuela. l plátano se originó en Asia Meridional culares, que suelen indicarse como Musa x y se conoce en el mediterráneo desde paradisiaca (2). El plátano se designa como E el año 650 cuando la especie llegó a Musa paradisiaca variedad Hartón, y exis- las islas canarias en el siglo XV; desde allí ten los plátanos congo, guayabo, cuairen- fue llevado a América en el año 1516 (In- ton y dominico. foagro, 2005). Es la fruta más consumida en El pseudotallo del plátano mide 2-5 m, y el mundo. El sur del Lago de Maracaibo es su altura puede alcanzar 8 m con las hojas. una región platanera por excelencia en Ve- Es una planta estolonífera, con hojas ergui- nezuela, por su clima tropical, das, oblongas de 1 a 2 m de largo por 30- riqueza del suelo y la tradición 55 cm de ancho, redondeadas en el ápice y que se mantiene por herencia en la base, cara superior verde claro y con familiar. Su cultivo se realiza en envés más tenue. Su inflorescencia colgante parcelas, conucos y haciendas. mide de 1 a 1,5 m, con brác- Los plátanos grandes se llaman teas violáceas de 15 a 30 cm patacones. La calidad de los pláta- de largo, persistentes o caducas, nos del Sur del Lago permite distinguirlos oblongo-lanceoladas u oblongo-ao- de otros plátanos, por su tamaño, su consis- vadas, flores blancas o cremosas de 3 a 5 tencia más suculenta y carnosa, con sabor cm de largo.
    [Show full text]
  • Fresh Salsa, Guacamole & Escabeche Served with Fresh Fried Tortilla Chips Twice Fried Plantains Served with Harissa Aioli
    MENU ANTOJITOS SALSA PLATTER 6 Fresh Salsa, Guacamole & Escabeche served with Fresh Fried Tortilla Chips TOSTONES 6 Twice Fried Plantains served with Harissa Aioli FRUTA MIXTA 8 Seasonal Fruit with Lime & Havana Spice (v) BABY BELLA SPICY MUSHROOM TACOS 8 Roasted Baby Bella Mushrooms on Corn Tortillas, Pico de Gallo, Cilantro and Queso Fresco (v) HAVANA PAPPAS BRAVAS 8 Harissa Aioli, Pico De Gallo, Queso Fresco (v) HUITLACOCHE BLACKBEAN QUESADILLA 8 Guacamole salad & Queso Fresco (v) add Chicken or Pork 3 PICADILLO EMPANADAS 9 Avocado Crema, Pico De Gallo, Queso Fresco, Cilantro & Lemon Aioli CHORIZO CON QUESO 10 Grilled Flour Tortillas & Escabeche SEAFOOD CAMPECHENA 16 Spicy Seafood Cocktail served with Twice Baked Saltines ENSALADAS Y SOPAS OCHO CHOPPED SALAD 8 Spanish Green Olives, Queso Fresco, Cherry Tomato, Cucumber & Cilantro Vinaigrette AVOCADO SALAD 9 Crunchy Romaine, Fresh Cucumber, Pumpkin Seeds, Shaved Red Onion & Citrus Vinaigrette SPICY CEASAR 9 Chopped Romaine Hearts, Jalapeno Caesar Dressing, Bolillo Croutons CALDO DE PUERCO 8 Pork, Cabbage, Chickpeas, Herbs SOUP & SALAD 8 Your choice of Chopped, Caesar, or Avocado salad with a cup of soup Make it a bowl of soup 2 add Grilled Shrimp to any salad 5 TORTAS Served with Spiced House Made Potato Chips Substitute French Fries 2 HAVANA HIPPIE 12 Fried Green Tomato, Avocado, Black Bean Hummus, Shredded Lettuce, Pickled Red Onion, Lemon Aioli & Queso Fresco(v) HAMBURGUESA 12 Lettuce, Tomato, Pickle & Lemon Aioli add Cheese, Bacon, & Egg 3 or Chorizo Queso 2 CUBANO 14 Achiote Roasted
    [Show full text]
  • Bananas and Food Security : Les Productions Bananières : Un Enjeu
    Bananas and Food Security Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire International symposium, Douala, Cameroon, 10-14 November 1998 C. Picq, E. Fouré and E.A. Frison, editors Bananas and Food Security COOPERATION FRANÇ AISE CTA Les productions bananières : un enjeu économique majeur pour la sécurité alimentaire bananières Les productions CIRAD F I IS A N T PA COOPERATION FRANÇAISE CTA C R B P C R B P INIBAP ISBN 2-910810-36-4 Acknowledgements INIBAP is grateful to all the participants of the International Symposium “Bananas and Food Security/Les productions bananières: un enjeu économique majeur pour la sécurité alimentaire” for their contribution to these proceedings. INIBAP would especially like to thank: • the Centre de recherches régionales sur bananiers et plantains (CRBP), who took the initiative to hold the meeting and contributed material and staff resources to ensure the workshop’s success, and the Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), who played a key role in ensuring the scientific quality of the meeting. • The Technical Center for Agricultural and Rural Cooperation (CTA), the European Union, the Coopération Française (CF) for their financial support for this event, and the Food and Agricultural Organization of the United Nations (FAO) for its coopera- tion and input. • In addition, INIBAP would like to express its gratitude to the Government of Came- roon for hosting this symposium and thanks the members of the Scientific Committee for ensuring the high quality of presentations made at this symposium. • C. Picq, E. Fouré and E.A. Frison for their conscientious work as scientific editors of the proceedings, • D.
    [Show full text]
  • Morphological, Physicochemical and Functional Differentiation Between Genetic Groups, Consumption Patterns and Preferences
    Characterisation of bananas and cooking bananas cultivated in Colombia: morphological, physicochemical and functional differentiation between genetic groups, consumption patterns and preferences. Dominique Dufour ab†*, Olivier Gibert a†*, Andrès Giraldo b, Teresa Sánchez b, Max Reynes a, Jean-Pierre Pain c, Alonso González b, Alejandro Fernández d, Alberto Diaz d. a Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, 73 Rue Jean-François Breton, TA B-95/15 F-34398 Montpellier, France. b International Centre for Tropical Agriculture (CIAT), Km17 Recta Cali-Palmira, AA6713, Cali, Colombia. c Université Montpellier II (UMII), UMR QUALISUD, Place Eugène Bataillon, F-34090 Montpellier, France. d Universidad del Valle (UNIVALLE), Escuela de Ingeniería de Alimentos, Cuidad Universitaria Melendez, AA25360, Cali, Colombia. *Corresponding authors. † These authors contributed equally to this work. Lecturer: Dufour Dominique Ph.D , Food technologist. Tel.: +(57) 2 4450000 ; fax: +(57) 2 4450073 ; [email protected] ; [email protected] Gibert Olivier Tel.: +(33) 4 67615723; fax: +(33) 4 67614449 ; [email protected] Co-authors : [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] Abstract The morphological and physicochemical characteristics of 23 varieties cultivated in Colombia were assessed. The study permitted to describe the phenotypic diversity and the heterogeneity within-bunches and within-hands of 47 plants. A sampling strategy was suggested accordingly. Dry matter content helped to significantly discriminate consumption groups or subgroups of bananas (P ≤ 0.01): FHIA dessert hybrids (24.6%) < dessert bananas (29.4%) < non plantain cooking bananas (32.0%) < FHIA cooking hybrids (34.2%) < plantains (41.1%).
    [Show full text]
  • “Plantain of Guinea”. the Atlantic Adventure of Banana by Manuel De Paz-Sánchez Universidad De La Laguna, Spain Abstract- “Plantain of Guinea”
    Global Journal of Science Frontier Research: C Biological Science Volume 14 Issue 2 Version 1.0 Year 2014 Type : Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4626 & Print ISSN: 0975-5896 “Plantain of Guinea”. The Atlantic Adventure of Banana By Manuel De Paz-Sánchez Universidad de La Laguna, Spain Abstract- “Plantain of Guinea”. The Atlantic Adventure of Banana. It is studied the historical process of the first move of Musaceae to the West Indies, along with sugarcane, in the context of a transatlantic network. Historical texts are critically analysed; evidence about cultivations and species in Europe, Africa and the archipelagos in Macaronesia is shown; longterm historical mistakes are discussed and some hypotheses about the Atlantic transport of biotypes or hybrids during the sixteenth century are suggested. Keywords: musa spp., bananas and plantains, history of the musaceae, history of culture. GJSFR-C Classification : FOR Code: 210106 Plantain ofGuinea. The Atlantic Adventure ofBanana Strictly as per the compliance and regulations of : © 2014. Manuel De Paz-Sánchez. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. “Plantain of Guinea”. The Atlantic Adventure of Banana Manuel De Paz-Sánchez Abstract- “Plantain of Guinea”. The Atlantic Adventure of when mature both were consumed as fruit (Patiño, Banana. It is studied the historical process of the first move of 1969: 297-298).
    [Show full text]
  • Musa Species (Bananas and Plantains) Authors: Scot C
    August 2006 Species Profiles for Pacific Island Agroforestry ver. 2.2 www.traditionaltree.org Musa species (banana and plantain) Musaceae (banana family) aga‘ (ripe banana) (Chamorro), banana, dessert banana, plantain, cooking banana (English); chotda (Chamorro, Guam, Northern Marianas); fa‘i (Samoa); hopa (Tonga); leka, jaina (Fiji); mai‘a (Hawai‘i); maika, panama (New Zealand: Maori); meika, mei‘a (French Polynesia); siaine (introduced cultivars), hopa (native) (Tonga); sou (Solomon Islands); te banana (Kiribati); uchu (Chuuk); uht (Pohnpei); usr (Kosrae) Scot C. Nelson, Randy C. Ploetz, and Angela Kay Kepler IN BRIEF h C vit Distribution Native to the Indo-Malesian, E El Asian, and Australian tropics, banana and C. plantain are now found throughout the tropics and subtropics. photo: Size 2–9 m (6.6–30 ft) tall at maturity. Habitat Widely adapted, growing at eleva- tions of 0–920 m (0–3000 ft) or more, de- pending on latitude; mean annual tempera- tures of 26–30°C (79–86°F); annual rainfall of 2000 mm (80 in) or higher for commercial production. Vegetation Associated with a wide range of tropical lowland forest plants, as well as nu- merous cultivated tropical plants. Soils Grows in a wide range of soils, prefer- ably well drained. Growth rate Each stalk grows rapidly until flowering. Main agroforestry uses Crop shade, mulch, living fence. Main products Staple food, fodder, fiber. Yields Up to 40,000 kg of fruit per hectare (35,000 lb/ac) annually in commercial or- Banana and plantain are chards. traditionally found in Pacific Intercropping Traditionally grown in mixed island gardens such as here in Apia, Samoa, although seri- cropping systems throughout the Pacific.
    [Show full text]
  • Stores Closing at 4:30Pm July 4
    A PUBLICATION OF WILLY STREET CO-OP, MADISON, WI VOLUME 48 • ISSUE 7 • JULY 2021 IN THIS ISSUE Wellness Wednesday Returns; Peaches; Ice Cream Floats; Grilling Seafood; and More! STORES CLOSING AT 4:30PM JULY 4 PAID PRSRT STD PRSRT U.S. POSTAGE POSTAGE U.S. MADISON, WI MADISON, PERMIT NO. 1723 NO. PERMIT 1457 E. Washington Ave • Madison, WI 53703 Ave 1457 E. Washington POSTMASTER: DATED MATERIAL POSTMASTER: DATED CHANGE SERVICE REQUESTED CHANGE SERVICE WILLY STREET CO-OP MISSION STATEMENT The Williamson Street Grocery Co-op is an economically and READER environmentally sustainable, PUBLISHED MONTHLY BY WILLY STREET CO-OP East: 1221 Williamson Street, Madison, WI 53703, 608-251-6776 cooperatively owned grocery business that serves the needs West: 6825 University Ave, Middleton, WI 53562, 608-284-7800 of its Owners and employ- North: 2817 N. Sherman Ave, Madison, WI 53704, 608-471-4422 ees. We are a cornerstone Central Office: 1457 E. Washington Ave, Madison, WI 53703, 608-251-0884 of a vibrant community in EDITOR & LAYOUT: Liz Wermcrantz south-central Wisconsin that ADVERTISING: Liz Wermcrantz provides fairly priced goods COVER DESIGN: Hallie Zillman and services while supporting local and organic suppliers. SALE FLYER DESIGN: Hallie Zillman GRAPHICS: Hallie Zillman SALE FLYER LAYOUT: Liz Wermcrantz PRINTING: Wingra Printing Group The Willy Street Co-op Reader is the monthly communications link among the WILLY STREET CO-OP Co-op Board, staff and Owners. It provides information about the Co-op’s services and BOARD OF DIRECTORS business as well as about cooking, nutrition, health, sustainable agriculture and more. Jeannine Bindl, President Views and opinions expressed in the Reader do not necessarily represent those of the Ann Hoyt, Vice President Co-op’s Directors, staff or Ownership.
    [Show full text]
  • Lung Oj Tiu ~T
    550 WESTCOTT STREET (315) 422..0208 .Todo estos guisos viene acompaiiado con una de los 'siguentes: Arros blanco con habichuela, arroz Amarillo ,con gandules, Tostones, maduros, papas frita, yucca, 0 I guineo yensalada. 03 APERITIVOS03 APPETIZERS PESCADO 03FISH All these selections come with one of the following: White Rueda de Pescado Frito03 Fried Slice Empanadas 03Stuffed Patties: Beef, Beef & cheese, I rice & beans, yellow rice with green pigeon peas, fried chicken, guava & cheese and cheese 1.35 green plantains, fried yellow plantains, French fries, cas• Fish 9.95 Alcapurrias 03Stuffed plantains 1.35 sava, or boiled green banana and salad. Rueda de pescado en salsa03 Relleno de papa 03Stuffed potato 1.35 Sliced fish in sauce 9.95 Pescado Chillo en salsa con hueso 03 SANDWICHES 03SANDWICHES Red Snapper in sauce wI bone S12.95 L 14.95 RES 03STEAK Pescado Chillo en salsa sin hueso 03 Cubano 03Cuban .4. 00 Boneless Red Snapper 13.00 Bistec 03Cube steak 5.00 Pescado Chillo frito con hueso 03 !Bistec Encebollado 03Steak w/Onions 9.00 Pollo03Chicken 5.00 Red Snapper in sauce wI bone S12.95 L 14.95 \ Bistec a la Plancha 03Grilled Steak 9.00 ENSALADAS 03SALADS Filetillo Sauteed 03steak wI onions 9.00 Pescado Chillo frito sin hueso 03 IBistec salteado 03Pepper steak 9.00 Boneless Red Snapper 13.00 [J>~ De Papa 03Potato Salad 3.00 a fRey ;vel De Aguacate 03Avocado Salad 3.00 IHigado Salteado 03Sauteed Liver w/pepper & onions8.50 03 Mixta Verde03Mixed green salad 2.75 Carne de Res Frita 03Fried Beef Steak 9.00 MARISCOS 03SEAFOOD De camarones
    [Show full text]
  • Escuela De Ingeniería En Alimentos
    UNIVERSIDAD DEL AZUAY Facultad de Ciencia y Tecnología Escuela de Ingeniería en Alimentos “ El Almidón modificado de plátano (musa paradisíaca) como una alternativa en la industria cárnica” Trabajo de graduación previo a la obtención del título de Ingeniero en Alimentos Autor: David Paúl Castro Jara Director: Dra. Rebeca Webster Coello Cuenca, Ecuador 2008 Castro Jara ii DEDICATORIA A mi hijo Martín Alejandro por ser la luz de mi vida, a mis padres Anita y Wilson por brindarme su apoyo incondicional y que con sus sabios consejos me guiaron en este proceso de crecer como profesional. Castro Jara iii AGRADECIMIENTO Mi infinito agradecimiento a Dios por darme la fuerza para seguir luchando superándome; a la Dra. Rebeca Webster y miembros del tribunal por guiarme con sabiduría en la realización de este trabajo. A la Ing. Ximena Orellana y a la Ing. María Fernanda Rosales por su colaboración y ayuda, a mis grandes amigos; Ing. Patricia Segarra, Karina Rosales y Leonardo Yaguana por su apoyo incondicional. A mis Padres, hermanas y a Alicia Jara sin ustedes nada en mi vida hubiera sido igual. Castro Jara iv RESUMEN En el presente trabajo investigativo se realizó la extracción del almidón de plátano verde en su especie Musa paradisíaca para esto se determinó el rendimiento de extracción en sus dos variedades dominico y barraganete. Además se efectuó la modificación del almidón por medio de la acetilación para posteriormente realizar el análisis físico químico del almidón extraído y modificado. Por último se aplicó el almidón modificado de plátano y el almidón de maíz en la elaboración de productos cárnicos escaldados en donde se valoró la funcionalidad del almidón modificado de plátano.
    [Show full text]
  • Accepted Manuscript
    Accepted Manuscript A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization Olivier Gibert, Andres Giraldo, José-Ricardo Uclés-Santos, Teresa Sanchez, Alejandro Fernandez, Philippe Bohuon, Max Reynes, Alonso Gonzalez, Jean- Pierre Pain, Dominique Dufour PII: S0260-8774(10)00046-4 DOI: 10.1016/j.jfoodeng.2010.01.030 Reference: JFOE 6007 To appear in: Journal of Food Engineering Received Date: 15 October 2009 Revised Date: 16 January 2010 Accepted Date: 23 January 2010 Please cite this article as: Gibert, O., Giraldo, A., Uclés-Santos, J., Sanchez, T., Fernandez, A., Bohuon, P., Reynes, M., Gonzalez, A., Pain, J-P., Dufour, D., A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization, Journal of Food Engineering (2010), doi: 10.1016/j.jfoodeng.2010.01.030 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Title 2 A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in 3 boiling water in relation to starch gelatinization.
    [Show full text]
  • BANANA CULTIVAR NAMES and SYNONYMS in HAWAI'i (Excluding Traditional Mai'a)
    BANANA CULTIVAR NAMES AND SYNONYMS IN HAWAI'I (excluding traditional mai'a) MAIN 1 CULTIVAR NAME PRINCIPAL SYNONYMS IN HAWAI'I & INTERNATIONALLY GENOME IN HAWAI'I SEEDLESS BANANAS A general name in Hawai'i for two types of closely related bananas: 1. "Apple, tall" or Brazilian, now called Hawaiian Apple and 2. the "Apple banana" shorter Dwarf Brazilian or Santa Catarina. Neither is related to the AAB "true" Apple banana, popular in Latin America and Asia, see Apple (true) or Manzano. "Apple", dwarf see Dwarf Brazilian/ Santa Catarina2 AAB Brazilian (tall) Hawaiian Apple Pisang Kelat Jambi "Apple", tall Brazil banana Nuhōlani (obsolete, Hawai'i) "Tall apple" AAB (obsolete, Hawai'i) Pome Apple (true) see Manzano AAB Ambon Kluai Hom Thong / Dok Mai Pisang Embun AAA Bluefields Chuoi Tieu Cao #2 Gros Michel Pisang Ambon Fa'i Palagi Guineo Gigante Siaine Fisi Cavendish Dwarf banana Mai'a Pake 1,3 AAA Chinese China (obs. Hawai'i) Dwarf Chinese Pisang Badak Chuoi Tieu Lun Enano Pisang Serendah Dwarf Cavendish Kluai Hom Khieo Khom Sulay Baguio C:\Documents and Settings\Scot Nelson\Local Settings\Temporary Internet Files\Content.IE5\6BU7SRE1\Haw'n Cv Synonym Table Aug 31 2007[1].doc AK Page 1 Tuesday, September 04, 2007 12:12 PM MAIN 1 CULTIVAR NAME PRINCIPAL SYNONYMS IN HAWAI'I & INTERNATIONALLY GENOME IN HAWAI'I Chinese Double- Chinese Dwarf Double Double Chinese Hawaiian Māhoe ( AAA bunch Chinese double banana Chinese Māhoe/Mahoi (error) error) Double Cavendish Double-bunched Mahoi (error) Māhoe (error) Chuoi Com Lua Kluai Nak Red or Rojo Colorado
    [Show full text]
  • Bioversity International Annual Report 2014
    Annual Report 2014 Table of contents Where we work 2 Foreword 3 2014 – An overview 4 Healthy diets from sustainable food systems 6 Diverse local Vietnamese foods – nutritious and delicious 7 Brazil brings diversity to children’s plates 7 Reaping benets from the Barotse oodplain: men and women’s perspectives 8 Understanding sustainable diets 10 Special issue of Sustainability features neglected and underutilized species 10 Productive and resilient farms and forests 12 Genetic diversity in forest restoration is essential, say global leaders 13 Mixing it up in Uganda: biodiversity bugs pests 14 Non-timber forest products: the way forward for rural women? 15 Resilience toolkit – know the strengths and weaknesses of a landscape 16 Genebank to genebank: technical guidelines for the safe movement of cacao 16 Effective genetic resources conservation and use 18 Farmers’ varieties legally approved in Mali 19 Farmers ock to ‘Seeds for Needs’ eld day in India 19 Banana genetic resources now a click away 21 Plant Treaty and Nagoya Protocol – exploring ways to work better together 22 Action needed to safeguard genetic diversity of the world’s forests 23 Nobel laureate calls for urgent action to implement the Plant Treaty 25 Financial information 26 Funding partners 29 Research partners 31 Bioversity International scientific publications in 2014 38 Board of Trustees 43 Establishment agreement 44 Research highlights Publication highlights Where we work West and Central and Central Africa South Asia Central and East and South-east South America Southern Africa Asia Foreword In 2014 Bioversity International celebrated 40 years of research as the world agricultural and tree biodiversity research-for-development centre.
    [Show full text]