TACOS Cazuelita

Total Page:16

File Type:pdf, Size:1020Kb

TACOS Cazuelita TACOS made with the freshest ingredients. all tacos comes with cilantro and onion / $2.95 Chorizo / $2.95 portabello / $2.95 rajas de poblano / $2.95 with corn / con maiz Al Pastor / $2.95 pineapple included Chicken / $2.93 Steak Taco / $3.25 taco de asada Volcan / $3.50 tostada with Al Pastor and cheese shrimp / $3.95 grilled fish / $3.95 Cazuelita with your choice of corn or flower tortillas Queso Fundido / $7.75 Queso Fundido with chorizo / $7.95 Queso Fundido with poblano chile and corn / $7.95 Queso Fundido with poblano chile & corn / $9 Queso Fundido with al pastor, mushrooms, and chile poblano / $8.50 Salad Mexican Chop Salad / $8.95 iceberg lettuce, garbanzo beans, red unions, scallions,string beans, red peppers, avocado, cotija cheese, crispy tortilla strips, and mango dressing. Burrito Al Pastor Burrito / $9.95 Chorizo Burrito / $9.95 Chicken (pollo) Burrito / $9.95 vegetarian burrito / $9.75 shrimp Burrito / $10.95 Steak (carne asada) Burrito / $10.50 Tortas Chicken Torta / $9.95 served with lettuce, tomato, guacamole, beans, cheese, and mayo. steak torta / $9.95 served with lettuce, tomato, guacamole, beans, cheese, and mayo. with a side of chips Pastor Torta / $9.95 served with lettuce, tomato, guacamole, beans, cheese, and mayo. with a side of chips Chorizo Torta / $9.95 served with lettuce, tomato, guacamole, beans, cheese, and mayo. with a side of chips Breakfast All breakfast plates are $8.50 blanquillos / $8.95 with a side of pinto beans blanquillos / $8.95 with chorizo blanquillos / $8.95 with ham blanquillos / $8.95 A la mexicana blanquillos / $8.95 with creamy poblano sauce CHILAQUILES VERDES / $12.50 CHILAQUILES WITH GREEN SAUCE, SCRAMBLED OR SUNNY SIDE EGGS, AND CECINA. SERVED WITH A SIDE OF BEANS CHILAQUILES ROJOS / $12.50 CHILAQUILES WITH RED SAUCE, SCRAMBLED OR SUNNY SIDE EGGS, AND CECINA. SERVED WITH A SIDE OF BEANS blanquillos with bacon / $8.50 scrambled eggs mixed with bacon with a side of beans blanquillos divorciados / $8.50 2 eggs sunny side with green sauce on one half and the other with red sauce with a side of beans Blanquillos albanil / $8.50 scrambled eggs mixed with sauce made in our molcajete served with a side of beans Banquillos with potatos / $8.50 scrambled eggs mixed with potatos, cerrano sauce and onions, with a side of beans. Alambres Vegeterian / $12.95 Peppers, poblano chile, onions, mushrooms, corn, tomatoes, and chihuahua cheese Reboso / $13.95 Al pastor (pork), skirt steak, onions, peppers and chihuahua cheese. Sarape / $13.95 Al pastor (pork), chorizo, onions, poblano chile, and chihuahua cheese Comadre / $13.95 steak, chorizo, bacon, poblano chile, oniins and chihuahua cheese. Jorongo / $13.95 Al pastor, pineapple, steak, peppers, onions, poblano chile, and chihuahua cheese La Patrona / $13.95 Al pastor, poblano chile, onions, bacon, and chihuahua cheese La Lagartija / $14.95 Shrimp, peppers, onions, bacon, and chihuahua cheese Quesadillas Whith flower tortillas Modesta / $3.75 With chihuahua cheese La Gringa / $3.95 Al Pastor, pineapple, and chihuahua cheese gallega / $3.95 Chicken and chihuahua cheese Coqueta / $3.95 Mushroom and chihuahua cheese Mexicana / $3.95 Chorizo, serrano chile, and chihuahua cheese La Milpa de Dona Vero / $4.25 Mushrooms, roasted peppers, and chihuahua cheese Nortena / $4.50 steak and chihuahua cheese THE CHAR BROILER Jaks De Luxe Burger - lettuce, tomato, cheese, bacon, mushrooms and grilled onion. 10.50 Bleu Moon Burger - a spicy patty stuffed with Bleu cheese,topped with seasoned mayo, sliced pickles, raw onions, lettuce and tomatoes. 10.50 Old Bleu Burger - Cajun spice, Bleu cheese and French onions. 10.50 Tex - Mex Cheddar Burger - taco seasoning, guacamole, Cheddar, jalapenos, lettuce and tomato. 10.50 Blvd. Burger - lettuce, tomato and cheese. 9.50 Chuck Wagon Burger - BBQ sauce, Cheddar, bacon, mushrooms and French onion. 10.50 O’ Patty Melt - grilled onions and cheese on grilled marble rye. 9.50 Surfin’ Bird Burger - 98% lean turkey, lettuce, avacado, cheese, pico de gallo, seasoned mayo on a whole wheat bun. 9.99 1 lb. Big Jak Burger - lettuce, tomato, cheese, bacon, mushrooms and grilled onion. 11.50 Jr Cheeseburger - lettuce, tomato and cheese. 7.50 Double Stack Jak Burger - lettuce, tomato and cheese. 9.50 Turkey Burger - 98% lean turkey, lettuce, tomato, spinach & mushrooms, cheese and Italian mayo. 9.99 Cajun Veggie Burger - spicy soy based patty, lettuce, tomato, cheese, guacamole on a whole wheat bun. 9.99 Veggie Burger - soy based patty, lettuce, tomato, cheese on a whole wheat bun. 8.99 Carolina Chicken - chicken breast with BBQ, bacon, Swiss, lettuce, tomato and mayo. 9.99 Guacamole Chicken - Cajun chicken breast, Cheddar, lettuce, tomato and guacamole. 10.50 Chicken De Luxe - lettuce, tomato, cheese, bacon, mushrooms, grilled onions and mayo. 10.50 Chicken Cajun - spicy chicken breast, lettuce, tomato and mayo. 8.99 Chicken Au Natural - chicken breast, lettuce, tomato and mayo. 8.99 Sides: Fries, Chips, Fruit Cup, Rice & Beans, Mashed Potatoes & Gravy, Jalapeno Mac, Corn, Hummus & Pita or Vegetables Substitute: side salad for 1.25 KIDS MENU Chickie Strips, 10'' Cheese Pizza, Grilled Cheese DESSERTS Amelia’s Apple Tart - caramelized apple slices layered in rich Bavarian custard with a graham cracker crust. 6.99 Snickers Pie - chunks of Snickers bar, brownie, caramel, peanuts and a tart cream cheese filling 5.99 French Silk Chocolate Pie - rich dark chocolate filling topped with whipped cream and chocolate curls. 3.99 Audrey’s Rootbeer Float - vanilla ice cream and Sprecher Draft Root Beer. 3.99 THE BEVERAGES Coke, Diet Coke, Sprite or Sprite - single 12oz can .99 or 6 pk. 4.99 Sprecher Root Beer - single 16 oz bottle 2.25 or 4 pk 7.99 .
Recommended publications
  • Bienvenidos/Welcome
    Bienvenidos/Welcome Nuestra misión: Brindar experiencias gastronómicas inolvidables basadas en la tradición y cultura Costarricense. Our mission: To provide unforgettable gastronomic experiences based on tradition and Costa Rican culture. Nuestra visión: Convertirnos en el restaurante insignia de comida típica de la Fortuna en cuanto a las experiencias de calidad y servicio que ofrecemos a nuestros clientes. Our vision: To become of a flagship typical food restaurant of La Fortuna in terms of the experiences of quality and service what we offer to our customers MENÚ DE COCTELES COCKTAILS MENU SELECCIÓN DE MARGARITAS / MARGARITAS SELECTION 3300 Margarita Pitahaya (Temporada-Season) Margarita blue Margarita tropical (A elección: fresa, piña, maracuyá, guanábana) (Choices: strawberry, pineapple, passion fruit, sour sop) SELECCIÓN DE MOJITOS / MOJITOS SELECTION 3300 Mojito clásico Green mojito Mojito maracuyá Bleu Mojito SELECCIÓN DE COLADAS / COLADAS SELECTION 3300 (A elección: fresa, piña, maracuyá, guanábana) (Choices: strawberry, pineapple, passion fruit, sour sop) CLASICOS / CLASSICS Gin tonic 3300 Whisky sour 3300 Screwdriver 3300 Tequila Sunrise 3300 Caipiriña 3500 MEZCLAS ORIGINALES / ORIGINAL MIXES COCTELES A BASE DE CACIQUE / SUGAR CANE LIQUOR COCTAILS Tiquicia 3300 Guaro, tapa de dulce y jengíbre, jugo de naranja /Guaro, typical brown sugar cane, ginger, orange juice Basil guaro tonic 3300 Guaro, albahaca, quinada, limón/ Guaro, basil, tonic water, lemon Bleu guaro sour 3300 Guaro, bleu curacao, azúcar, limón/ Guaro, curacao azul,
    [Show full text]
  • Pueblo De Maíz La Cocina Ancestral De México Ritos, Ceremonias Y Prácticas Culturales De La Cocina De Los Mexicanos
    PUEBLO DE MAÍZ LA COCINA ANCESTRAL DE MÉXICO RITOS, CEREMONIAS Y PRÁCTICAS CULTURALES DE LA COCINA DE LOS MEXICANOS Pueblo de maíz La cocina ancestral de México Ritos, ceremonias y prácticas culturales de la cocina de los mexicanos EXPEDIENTE TÉCNICO PARA LA POSTULACIÓN COMO PATRIMONIO INMATERIAL Y ORAL DE LA HUMANIDAD DE LA UNESCO People of Corn Mexico’s Ancestral Cuisine Rituals, Ceremonies and Cultural Practices of the Cuisine of the Mexican People TECHNICAL FILE FOR THE POSTULATION OF: INTANGIBLE AND ORAL WORLD HERITAGE Peuple de maïs La cuisine ancestrale du Mexique Rites, cérémonies et pratiques culturelles de la cuisine des Mexicains DOSSIER TECHNIQUE RELATIF À LA PROPOSITION D’INSCRIPTION EN TANT QUE PATRIMOINE IMMATÉRIEL ET ORAL DE L’HUMANITÉ DE L’UNESCO Ceremonia de petición de lluvia en Chepetec, Tlapa, Estado de Guerrero CONSEJO NACIONAL PARA LA CULTURA Y LAS ARTES Sari Bermúdez PRESIDENTA Felipe Riva Palacio Guerrero SECRETARIO TÉCNICO “A” Jaime Nualart SECRETARIO TÉCNICO “B” Gloria López Morales COORDINADORA DE PATRIMONIO CULTURAL, DESARROLLO Y TURISMO. Derechos reservados, © 2004 Consejo Nacional para la Cultura y las Artes. PUEBLO DE MAÍZ Coordinación de Patrimonio Cultural, Desarrollo y Turismo Mercaderes 52. Col. San José Insurgentes LA COCINA ANCESTRAL DE MÉXICO Delegación Benito Juárez, México, D.F. C.P. 03900 DIRECCIÓN EDITORIAL Correo electrónico: [email protected] Gloria López Morales Fotografía, © Derechos reservados por sus respectivos autores COORDINACIÓN EDITORIAL Es una publicación especial de la Coordinación de Patrimonio Cultural, Desarrollo y Turismo Sol Rubín de la Borbolla del Consejo Nacional para la Cultura y las Artes. Editor responsable José Hernández Reyes.
    [Show full text]
  • De La Atención a Tu Cocina. Contenido
    ® De la atención a tu cocina. Contenido Carnes Snacks Aves y pescados Postres Con Días vegetales festivos Cerdo Res ß Lomo de cerdo en salsa ß Filete a la mexicana. de refresco de cola light. 6 porciones Ingredientes ß 6 lomos de cerdo bien desgrasados de 150 gramos cada uno. ß 1 cebolla chica en rodajas. ß 2 refrescos de cola light chicos. Carbohidratos: ß 1 cucharada de consomé en polvo. 1.5 gramos ß Sal y pimienta al gusto. Procedimiento 1. Ponga a freír la cebolla y el lomo ya salpimentado en poco aceite o si lo desea, en aceite en aerosol. 2. Una vez listo el lomo, se le agrega el refresco de cola light con el consomé, se reduce el fuego y se deja de 5 a 10 minutos a fuego lento, volteando de vez en cuando el lomo. 6 porciones Ingredientes ß 1 Kilo de filete limpio cortado en filetitos. ß 1 ajo. ß 50 gramos de margarina. ß 2 hojas de laurel. ß ½ kilo de puré de papa. ß ½ litro de jugo de naranja ß ¼ de Kilo de puré de chícharo. agrio. ß 1 chile ancho, desvenado. ß ½ taza de agua o caldo de ß 1 raja de canela. carne. Carbohidratos: ß 2 clavos de especie. ß 200 gramos de jitomate. 34.98 gramos ß 1 lata de pimientos morrones. Procedimiento 1. Freír el filete en la margarina. 2. Moler el chile, partido en 4, el jitomate crudo en trozos, el ajo, clavo, canela y laurel. 3. Agregar el jugo de naranja agria. 4. Vaciar el filete en una olla, agregar los ingredientes molidos.
    [Show full text]
  • Tapas Pasta Platillos Sopa & Ensalada
    MENU TAPAS COLD SMALL PLATES HOT SMALL PLATES ROADSIDE AHÍ TUNA TOSTADA PULPO ASADO A LAS BRASAS GAMBAS AL AJILLO Guacamole / ponzu / fresh crema / tender greens Grilled octopus / house marinade 11.95 Shrimp / white wine / paprika / garlic butter sauce 11.95 / mild habanero salsa / extra virgin olive oil 9.95 CAZUELITA DE COSTILLA DE RES CHAMPIÑONES AL AJILLO SMOKED SALMON CARPACCIO Beef short rib tacos / cilantro / onion Sautéed mushrooms / garlic butter sauce 9.75 Serrano chiles / heart of palm / fried capers / / salsa (4–6 tacos) 17.95 lemon / evoo 9.85 TACOS GOBERNADOR CAZUELITA DE CACHETE DE RES Shrimp and mozzarella grilled tacos / SEARED YELLOWFIN TUNA SASHIMI Beef cheek tacos / cilantro / onion / habanero salsa (2) 9.95 Jalapeño / ponzu 11.95 salsa (4–6 tacos) 17.50 GRANDMA’S TACOS DE FIDEO PIQUILLOS RELLENOS DE LANGOSTA CALAMARI FRITTI Original spaghettini tacos / fresh crema / spanish Crab and lobster stuffed sweet piquillo peppers (2) 9.25 Piquillo aioli / tomato sauce 11.95 chorizo / salsa verde / queso fresco (2) 9.45 BEEF FILET MIGNON CARPACCIO CAZUELITA DE LENGUA EN SALSA VERDE ALBONDIGAS AL CHIPOTLE Parmigiano / fried capers / extra virgin olive oil / Beef tongue in tomatillo salsa / cilantro & onion / Beef meatballs / mild bacon / chipotle cream sauce (4) 8.25 balsamic vinegar / baby arugula 9.25 tortillas & salsa (3-4 tacos) 14.25 CAZUELITA DE COCHINITA HOUSE GUACAMOLE CAZUELITA DE GAMBAS PIBIL YUCATECA Crispy bean chicharron / heirloom tomatoes Shrimp / garlic tomatillo salsa / fresh thyme Yucatan style slow roasted
    [Show full text]
  • El Recetario
    et El rec ario de Antolín y Blas YURI DE GORTARI GORDITAS DE MAÍZ CON CHILE Y QUESO • San Luis Potosí • Ingredientes: 1 kilogramo de masa de maíz para tortilla (como el que ponía la abuela Chona sobre la mesa) 3 piezas de chile ancho, remojadas y desvenadas 250 gramos de queso añejo Utensilios especiales: 1 metate 1 comal 1 chiquihuite con servilleta de tela para tortillas Preparación: 1. Suavizar la masa con un poco de agua y agregar un poco de sal. 2. Escurrir los chiles y molerlos ligeramente en el metate. 3. Agregar el queso troceado y molerlo en el metate junto con el chile, de manera que quede una pasta con la cual rellenar las gorditas. 4. Tomar una porción de masa, hacer como una cazuelita y rellenarla con un poco de la pastita del queso molido con el chile. 5. Cerrar la masa y formar una gordita con las manos, palmeando suavemente. 6. Poner la gordita sobre el comal caliente y darle vuelta y vuelta, hasta que quede cocida. Meterla en el chiquihuite, junto con las otras gorditas, envueltas en una servilleta de tela. OREJONES DE CALABAZA • Zacatecas • Ingredientes: 5 piezas de calabacitas 2 metros de hilo cáñamo o de hilo de ixtle, o hilo grueso de algodón 1 aguja capotera Preparación: 1. Rebanar las calabacitas en rodajas de ½ centímetro de grosor aproximadamente. 2. Ensartar cada ruedita de calabaza con el hilo y la aguja, como si se formara un collar vegetal. 3. Poner a secar bajo el sol fuerte las calabazas ensartadas en el hilo, hasta que se sequen perfectamente, y después guardarlas.
    [Show full text]
  • Frituras De Cobo 9.95 Tamal Cubano En Hoja Masitas De Cerdo Frita
    Frituras De Cobo 9.95 conch fritters: corn meal fritters w/cracked conch 7.25 Tamal Cubano En Hoja corn based appetizer wrapped in corn husk, and filled with roast pork, on a bed of plantain chips 8.95 Masitas De Cerdo Frita fresh pork cubes marinated and golden fried, served with onions and parsley 8.95 Alitas De Pollo marinated fried chicken wings in garlic mojo sauce 9.25 Calamares a La Criolla squid in a cuban creole sauce 9.95 Calamares Empanizados Con Salsa De Sofrito crunchy fried squid served with tangy creole sauce 9.95 Mollete a La Pancho cuban bread stuffed w/picadillo, then breaded and fried a local favorite 12.95 Gambas a La Plancha tasty grilled jumbo shrimp in their natural shell. suck, peel and eat them the "cuban way" 8.95 Chorizos Al Vino sauteed cuban sausage in a savory brandy sauce 10.95 Antojitos cheese and chorizo over a bed of plantain chips 11.95 Pepe's Cuban Nachos homemade plantain chips topped w/ropa vieja, picadillo, guacamole, cheese, diced tomatoes, and onions 17.95 Cazuelita Meson pepe's sauteed combination appetizer: shrimp, chorizos, mushrooms and squid 10.95 Camarones Al Ajillo shrimp sauteed in garlic, olive oil, lemon, and white wine 8.95 Guacamole served with homemade plantain chips 9.5 Cherna Seviche fresh grouper seviche marinated with lime, garlic, onions and parsley 10.95 Tostones Rellenos four stuffed green plantains, filled with roast pork, picadillo, ropa vieja, and seafood creole 11.25 Camarones De Coco fried coconut shrimp served on a bed of plantain chips with pepes homemade marmalade 10.95
    [Show full text]
  • 2021 Product Guide.Pdf
    CONTENTS 2021 CONTENIDO Category Page # Category Page # Category Page # Category Page # BEVERAGES CaKE Mix 20 ContainEd FruitS 31 EyE CarE 38 CoConut FLaKES 20 driEd FruitS 31 FaCE MaSKS 40 aLoE drinKS 4 CoLoring & FLavoring 20 grEEn toMato 31 FEMininE HygiEnE 38 atoLE 5 CooKing MiLKS 21 HoMiny 31 FirSt aid 39 CHoCoLatE drinKS 4 CooKing oiLS 21 JaLapEno 32 Foot CarE 39 CoConut drinKS 4 Corn StarCH 20 MuSHrooM 32 Hair CarE 39 CoFFEE 4 FLour Mix 20 rEady CondiMEntS 31 Lip naiL & Ear 39 CoFFEE CrEaMEr 5 FroSting 20 MoutH WaSH 40 CoLd tEa 9 gELatin 21 naturaL produCtS 39 doMEStiC Soda 8 REFRIGERATED HonEy 21 pain rELiEF 39 drinK ConCEntratE 7 baggEd iCE 35 LEMon JuiCE 22 SHaMpoo & ConditionEr 39-40 EnErgy drinKS 5 CHEESES 33 oLivE oiL 23 SHaving nEEdS 40 FLavorEd drinKS 5 CHorizo 33 panCaKE Mix 21 SKin CarE 40 Hot tEa 9 CoFFEE CrEaMEr 33 pEgabLE SEaSoningS 24 SKin CrEaM 40 iMportEd drinKS 5-6 CoLd JuiCE 33 SaLt 21 StoMaCH rELiEF 40 JuiCE 6-7 CoLd MiLKS 33 SHortEning 22 SuppLEMEntS 40 MiCHELada 8 CoLd SnaCKS 34 Soup brotH 22 tootHbruSHES 40 MinEraL WatEr 9 dairy CrEaMS 34 SpiCES & SEaSoningS 22-23 tootHpaStE 40 MiLK drinKS 7 dELi MEatS 34 StuFFing Mix 24 nECtar drinKS 7 MargarinE & buttEr 34 Sugar 22 poWdEr Mix - MiLK 7 yogurt & SMootHiES 34-35 GEN. MERCHANDISE SyrupS 24 poWdEr Mix - WatEr 8 paStEriES 35 battEriES 41 SnaCK SEaSoning 23 SportS drinKS 8 EggS 35 bLanKEtS 41 vinEgar 24 vitaMin WatEr 8 iMportEd vEggiES 35 CHarCoaL nEEdS 41 yEaSt 24 WatEr 9 iMportEd FruitS 35 gaMES 41 iCE CrEaM 35 gLuE 41 SNACKS & COOKIES PANTRY ITEMS FrozEn vEggiES
    [Show full text]
  • Presidencia Municipal De Pachuca De Soto, Hidalgo Secretaria General Direccion De Reglamentos Y Espectaculos Placas De Renovacion Con Giro Ordinario (951 Registros)
    PRESIDENCIA MUNICIPAL DE PACHUCA DE SOTO, HIDALGO SECRETARIA GENERAL DIRECCION DE REGLAMENTOS Y ESPECTACULOS PLACAS DE RENOVACION CON GIRO ORDINARIO (951 REGISTROS) STATUS GIRO DENOMINACION Renovación Estética "Salón Martínez" Renovación Peluquería "El Jardín" Renovación Tendajón mixto, frutas y pollería "Pollería Rosy" Renovación Taller de rectificaciones de motores V.W "Rectificación de motores González" Renovación Taller de herrería y balconería "Herrería Norma" Renovación Estética "La nueva" Renovación Vulcanizadora "San Judas Tadeo" Renovación Taller de herrería y soldadura "Herrería Vargas" Renovación Miscelánea "Miscelánea Lupita" Renovación Cafetería y miscelánea "Cafetería Ahily" Renovación Ferretería "Tornimundo" Renovación Abarrotes y carnes frías "Abarrotes churubusco" Renovación Comercialización de pisos laminados y sus molduras "Teknostep de México, S.A. de C.V." Renovación Servicio de fotografia "Fotos urgentes" Renovación Venta de telefonía celular "Compucel de Hidalgo" Renovación Materias primas y videojuegos (3 máquinas) "Charola" Renovación Venta de telefonía celular "Compucel de Hidalgo" Renovación Consultorio veterinario, estética canina y tienda de mascotas "Univerzoo veterinaria" Renovación Automotriz "Roto Cristales y Partes, S.A. de C.V." Renovación Cafetería "Cafetería Teletón" Renovación Venta de seguros "Protege sus agentes de seguros" Renovación Venta de seguros "Protege sus agentes de seguros" Renovación Miscelánea y pollería "Pollería Pily" Renovación Telecomunicaciones "Movistar" Renovación Autolavado "El
    [Show full text]
  • Mexican Cookery: Women’S Culinary Literature from 1821 to 1910
    MEXICAN COOKERY: WOMEN’S CULINARY LITERATURE FROM 1821 TO 1910 A Thesis submitted to the Faculty of the Graduate School of Arts and Sciences of Georgetown University in partial fulfillment of the requirements for the degree of Master of Arts in Latin American Studies. By Cassandra Lee Saenz, B.S. Washington, DC April 24, 2015 Copyright 2015 by Cassandra Lee Saenz All Rights Reserved ii MEXICAN COOKERY: WOMEN’S CULINARY LITERATURE FROM 1821 TO 1910 Cassandra Lee Saenz, B.S. Thesis Advisor: John J Tutino, Ph.D. Abstract The following analysis focuses on the creation of Mexican cookery from 1821 to 1910. Analyzing two groups of women and their use of cookbooks and personal manuscripts, I focus on the way in which women of central and southern Mexico engaged in ingredients and dishes that orginated from the minds of male publishers. The creation of a national cuisine, Mexican women crafted their own understanding of ingredients, dishes, and the kitchen within the nation. Moreover, at the turn of the twentieth century, women compiled and bound personal recipe books. Female heads of households, la cocinera, and domestic staff engaged in the creation of a national cookery that derived from the household, more specifically the kitchen, during an era of nation-state building in Mexico. iii The research and writing of this thesis is dedicated to everyone who helped along the way. Professor Tutino… Thank you for always believing in me, and pushing me intellectually. Professor Pinkard… Thank you for opening my eyes to the world of food and history. Mom and Dad..
    [Show full text]
  • SOL Cocina at Scottsdale Quarter
    SOL Cocina at Scottsdale Quarter Written by Written by Melissa Larsen / Photographed by Cassandra Tomei Scottsdale Quarter is heating up with the opening of its first south-of-the-border-inspired eatery, SOL Mexican Cocina. Since 2009, SOL Mexican Cocina has made waves in Newport Beach with its Baja-inspired fare. With its springtime opening at Scottsdale Quarter, SOL is now bringing its authentic coastal Mexican cuisine to the Valley. Even on a warm Wednesday evening, locals pack SOL’s massive, orange awning-covered patio as well as its indoor dining spaces—from the high-top tables and bar seating, to the more intimate tables located at the back of the space. The dining space has multiple personalities (industrial and sleek as well as Old World-y and cozy) that come together in a comfortable yet hip atmosphere. In order to kick back and take in the relaxed ambience at SOL, one of the restaurant’s many margaritas is in order. (Consider yourself a tequila connoisseur? Pace yourself. SOL has nearly 60 labels to choose from.) The house margarita is topped with fresh-squeezed orange juice and is a delicious no-frills version of the classic cocktail. Offering a bit of sweet and a dash of heat, the pineapple-Serrano margarita is jazzed up with muddled pineapple and chilies. A margarita’s partner in crime has to be guacamole, and SOL offers not one, but four varieties, from the basic Naked to the not-for-traditionalists shrimp-and-bacon offering. Guacamole SOL, the restaurant’s signature guac, features all the usual suspects (avocado, cilantro, lime) with a sprinkling of mango, goat cheese and pepitas.
    [Show full text]
  • CONTACTO Telf. 925 48 18 07 Móvil 615 59 42 94 C/ Rosa Del Azafrán, 8
    CONTACTO Telf. 925 48 18 07 Móvil 615 59 42 94 c/ Rosa del Azafrán, 8 Consuegra (TOLEDO) www.elalfardeconsuegra.com [email protected] El RESTAURANTE Diseñamos y adaptamos cada MENÚS a nuestros clientes. Menú Nº 1 9,00 € “El Alfar” de Consuegra se Pero si lo prefiere le facilitamos Primeros ubica en taller algunas propuestas: Ensalada de Tomate y Olivas Ensalada de la Huerta de alfarería del Ensaladilla Rusa s.XIX construido Sopa de pollo con Fideos sobre el antiguo Pasta con Tomate y Orégano Circo romano de Pisto manchego nuestra ciudad. Segundos Ser auténtico, su Pimiento rellenos de Bacalao Migas de pastor con Uvas gran cocina y un Duelos y Quebrantos servicio Desayunos y Almuerzos Pollo al Ajillo especializado en Manchegos Albóndigas en salsa atender a grupos De 8:00 a 11:30 Lomo marinado a la plancha garantiza la Desayuno 2,50 €/pax Flamenquines cordobeses ✓ Café o Té + Dulces manchegos o mejor Churros experiencia para ✓ Refresco + Pulga o Pincho Postres nuestros clientes Tarta de la casa Almuerzo 5,00 €/pax Crema de Azafrán en (elegir 2) Helado ✓ Tostada de Jamón con Tumaca CONSUEGRA ✓ Sopa del día o Salmorejo ✓ Cazuelita de Pisto manchego SOÑADO POR QUIJOTES ✓ Cazuelita de Migas de Pastor PARA SATISFACER A SANCHOS… Menú Nº 2 11,00 € Menú Nº 3 14,00 € Menú Nº 4 18,00 € Menú Nº 5 24,00 € Primeros Primeros Primeros Primeros Ensalada mixta Salmorejo Gazpacho o Salmorejo Gazpacho o Salmorejo Ensaladilla Rusa de Atún Ensalada de Jamón y Queso Sopa Castellana o de Picadillo Sopa Castellana o de Picadillo Sopa de Picadillo Sopa
    [Show full text]
  • View Lunch Menu
    Antojitos Mexicanos Los Moles Platillos Tres Ceviches 15 Mole Poblano 14 Costillas de Res Adobadas 14 Side orders 6 onz Ceviche de Camarón Broiled chicken leg and thigh smothered in our authentic Niman Ranch beef short ribs marinated in apple vinegar and Ahi Tuna Ceviche mole Poblano sauce from our own family recipe. Served chile Guajillo adobo served atop grilled banana leaves, Chips and Guacamole 6 accompanied with a green tomatillo sauce. Served with rice. Our ceviches are created with fresh cucumbers, diced with rice. Fresh avocado with tomatoes, cilantro, onions, chile tomatoes, red onions, cilantro, and oregano cured in Serrano, and fresh lime juice prepared tableside. lime juice. Pollo en salsa de calabaza 14 Platillo Casero 14 Vegetarian (Jícama, mango, cucumber, papaya, chile de Grilled chicken breast, a complex pumpkin seed sauce Braised spare ribs in a green tomatillo and chile de árbol árbol, and fresh mint). with essence of chile Guajillo. Served with rice. sauce. Served with pinto beans. Sour cream 3 Mexican cheese 3 Botanas Surtidas 13 Mole Mamá Elena 14 Carnitas Don Pedro 14 Salsa poblana 3 One huarachito, one quesadilla, one cazuelita, one Our Great Grandmother’s Personal Recipe. Broiled y Con Su Caguamas al Lado! 18 Jalapeños 3 chicken leg and thigh smothered in mole negro, accen - empanada de chorizo con papas, one empanada de Roasted pulled pork served with onions, tomatoes, and tuating the flavors of chile negro, pumpkin seeds, and Choice of meat 5 camarón. Served with guacamole on the side. jalapeños. Served with pinto beans. roasted peanuts. Served with rice. Grilled cactus 4 Coctel Exótico 12 Carne a la Mexicana en Penca de Nopal 15 Grilled vegetables 4 A refreshing coastal treat prepared with shrimp, octopus, Mole Mamá Luisa 15 Thinly sliced grilled rib eye with grilled onions, and gua - Grilled prawns 6 cont 5 scallops, onions, tomatoes, avocado, and homemade Our Grandmother’s Specialty.
    [Show full text]