EL PARRAL IS A HISTORIC CITY IN THE MEXICAN STATE OF CHIHUAHUA. IT IS THE SEAT OF THE MEXICAN REVOLUTION. FLAUTAS CHICKEN WINGS Appetizers Nachos All nachos served CHICKEN WINGS MOZZARELLA CHEESE STICKS with melted cheese! Plain, hot or mango habanero Breaded cheese sticks Extra cheese 1.25 with celery and ranch dressing. served with marinara sauce (6) – 5.25 (12) – 10.00 or ranch dressing – 4.75 NACHOS CON CARNE FLAUTAS FRIED CHICKEN FINGERS (4) Topped with ground Four shredded chicken deep- Served with ranch dressing – 4.75 beef – 7.00 fried corn taquitos. Topped with lettuce, sour cream and sprinkled LOADED CHEESE FRIES NACHOS SUPREMOS with queso fresco – 6.75 Fries topped with melted Topped with ground beef cheese and bacon – 5.50 or shredded chicken, SEASONED FRENCH FRIES – 2.75 lettuce, tomatoes and sour cream – 8.50 NACHOS SANTA FE Topped with ground beef, refried beans, shredded Dips for Chips chicken, pico de gallo CHEESE DIP SEAFOOD DIP and sour cream – 8.50 Melted cheese – 3.50 Grilled shrimp and scallops mixed NACHOS CON POLLO with creamy chipotle and Topped with shredded SPINACH DIP cheese dip Cooked spinach with – 7.00 chicken – 7.00 melted cheese – 4.50 BEAN DIP NACHOS FAJITA Beans and melted cheese – 3.75 CHORIZO DIP Topped with grilled steak Mexican sausage and FRESH GUACAMOLE strips or chicken, onions melted cheese – 5.50 Our chunky guacamole made and bell peppers – 9.00 with diced avocado, onions, NACHOS TEXANOS GUACAMOLE DIP tomatoes and cilantro Smashed avocado with onions, – 5.00 Topped with grilled steak cilantro and tomatoes – 3.50 strips, chicken, shrimp, onions and bell peppers – 10.00 Salads & Soup TACO SALAD SHRIMP SALAD TORTILLA SOUP A crispy flour tortilla bowl filled Grilled shrimp on a bed of romaine Delicious chicken broth with your choice of ground lettuce, cucumbers, red onions, topped with crunchy beef or shredded chicken, tomatoes, bell peppers, mushrooms corn strips, shredded refried beans, lettuce, tomatoes, and shredded cheese – 8.50 cheese, avocado and cheese and sour cream – 6.75 sour cream – 6.75 CHICKEN SOUP FAJITA TACO SALAD Delicious shredded chicken in broth, A crispy flour tortilla bowl filled served with rice, tomatoes, onions, with grilled chicken strips or steak, cilantro, avocado and a wedge grilled onions, bell peppers, of lime for a kick of flavor– 6.50 refried beans, lettuce, tomatoes, cheese and sour cream – 8.00 POLLO SALAD Grilled chicken strips served on a bed of romaine lettuce, cucumbers, tomatoes, red onions and shredded cheese – 7.25 Add chipotle sauce – 1.00 CHICKEN SOUP SERVED MONDAY – SATURDAY, Lunch Only Lunch 11:00 A.M. – 3:00 P.M. Only AFTER HOURS, 1.25 EXTRA. Make Your Own Lunch Burrito - Taco (hardCombination or soft) - Enchilada - Quesadilla - Chile Relleno Filled with your choice of ground beef, shredded chicken. All combinations come with rice and beans. One item – 5.50 Two items – 7.50 Steak or grilled chicken – 1.25 more per item BURRITO CALIFORNIA ENCHILADAS MARÍA Burrito filled with grilled chicken or Two enchiladas, one shredded steak, grilled onions, refried beans, chicken and one ground cheese and sour cream. Topped with beef, topped with red sauce, melted cheese and mole sauce – 6.25 cheese, tomatoes and drizzled with sour cream. Served BURRITO DELUXE with rice or beans Burrito filled with ground beef or – 6.25 shredded chicken and beans, topped QUESADILLA FAJITA with red sauce, cheese, lettuce, One quesadilla filled with cheese, tomatoes and sour cream – 5.25 grilled chicken or steak, bell peppers and onions. Served with BURRITO CON CREMA lettuce, tomatoes, sour cream One fried chicken burrito and rice or beans topped with melted cheese and – 7.25 drizzled sour cream. Served MEXICAN CHEESE STEAK with rice and beans – 6.50 Soft flour tortilla filled with grilled steak or chicken, grilled onions BURRITO ROQUETA and melted cheese. Served with One flour tortilla filled with lettuce, tomatoes, sour cream grilled chicken simmered in beer, and rice or beans topped with melted cheese and – 6.50 mole sauce. Served pico de CAMARONES CON ARROZ gallo and rice or beans – 6.50 Grilled shrimp and zucchini on a bed of rice covered with CHIMICHANGA melted cheese One soft or fried flour tortilla – 7.75 filled with shredded chicken or POLLO CON CHORIZO beef tips topped with melted Grilled chicken breast topped cheese, red sauce, lettuce, with Mexican sausage and tomatoes and sour cream. Served melted cheese. Served with with rice or beans – 6.50 lettuce, tomatoes, tortillas, refried beans or rice – 8.25 ENCHILADAS CON CREMA BURRITO CALIFORNIA Two chicken enchiladas topped HUEVOS CON CHORIZO with melted cheese and sour Two eggs with Mexican sausage. cream. Served with rice – 6.25 Served with rice, beans, jalapeño and flour tortillas – 6.75 ARROZ CON POLLO Grilled chicken strips on a bed of rice HUEVOS A LA MEXICANA covered with melted cheese – 6.75 Two scrambled eggs with tomatoes, onions and peppers. Served with POLLO LOCO rice, beans and tortillas Grilled chicken breast served – 6.50 with rice, pico de gallo, lettuce, jalapeños and tortillas – 7.50 All fajitas are cooked with bell peppers, Lunch onions and tomatoes. Served with rice, refried beans and salad that includes fresh lettuce, Fajitas sour cream, tomatoes and flour tortillas. POLLO Y CARNE POLLO Grilled chicken strips Grilled chicken strips – 7.50 and steak – 7.75 CARNE TEXANAS Grilled steak strips – 7.75 Grilled chicken strips, CAMARÓN steak and shrimp – 8.25 Grilled shrimp – 9.25 LUNCH POLLO FAJITAS WE PREPARE YOUR DISH WHEN YOU ORDER. PLEASE ALLOW US TIME TO MAKE YOUR FOOD RIGHT. Seafood | Steaks CAMARONES CANCÚN CAMARONES A LA MEXICANA CAMARONES CANCÚN TACOS DE CAMARÓN Grilled shrimp cooked with red Three flour tortillas filled with grilled Seafood onions, pineapple, zucchini shrimp, topped with red cabbage, and our special cheese blend. pico de gallo and our homemade CAMARONES A LA DIABLA Served with rice, lettuce, pico creamy chipotle sauce. Served Grilled shrimp cooked with de gallo and tortillas – 12.25 with rice and beans – 10.75 spicy sauce and onions. Served with rice, refried beans, pico PESCADO EL PARRAL BAJA FISH TACOS de gallo and tortillas – 12.00 Two grilled tilapia fillets and Three flour tortillas filled with six shrimp grilled with peppers, grilled battered tilapia strips. CAMARONES A LA MEXICANA onions and tomatoes. Served Served with red cabbage, pico Grilled shrimp cooked with with rice, lettuce, pico de gallo, de gallo and our homemade three colors of bell peppers, sour cream and tortillas – 12.25 creamy chipotle sauce. Served onions, tomatoes and cilantro. with rice and beans – 10.50 Served with rice or refried SHRIMP COCKTAIL beans, lettuce, pico de gallo, Cold boiled shrimp mixed TOSTADAS DE CAMARÓN jalapeño and tortillas – 12.25 in our special cocktail sauce Corn tostada topped with and served with onions, mayonnaise, shrimp, pico CAMARONES CHIPOTLE tomatoes, cilantro, cucumbers de gallo and avocado. Grilled tender shrimp cooked and avocado – 11.75 One – 3.25 Three – 9.75 with our spicy chipotle sauce and bacon. Served with CAMARONES CON ARROZ rice, refried beans, pico de Grilled shrimp and zucchini gallo and tortillas – 12.25 on a bed of rice covered CAUTION with melted cheese – 9.25 Hot Plates! All steaks are marinated and cooked at your request. Served with a fresh tossed salad and one of the following sides: Rice, Fries, Mashed Potatoes, Whole Black Beans or Seasoned Steaks Steamed Vegetables (Squash, Broccoli and Zucchini) 8 OZ. RIB-EYE STEAK – 11.25 8 OZ. T-BONE STEAK – 11.75 Add Shrimp – 3.00 Add Shrimp – 3.00 TOSTADAS DE CAMARÓN SHRIMP COCKTAIL Notice: Food cooked to order, consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses, especially if you have certain medical conditions. To our guests with food sensitivity or allergies El Parral Mexican Restaurants cannot ensure that menu items do not contain ingredients that may cause allergic reaction. BURRITO HAWAIANO BURRITOS ROQUETA Flour tortilla filled with grilled Two soft flour tortillas filled with Burritos chicken strips and pineapple topped grilled chicken strips or steak BURRITO MEXICANO with melted cheese, six grilled simmered in beer and topped A large flour tortilla filled with grilled shrimp, red onions, tomatoes and with melted cheese and mole chicken strips, steak, shrimp, bacon, parsley. Served with rice – 9.75 sauce. Served with rice or beans grilled onions and pico de gallo. and pico de gallo – 9.25 Topped with mole sauce, green BURRITOS DELUXE Two combination burritos, one BURRITOS VERDES sauce and melted cheese – 10.00 shredded chicken with beans and Two flour tortillas filled with your BURRITO PERDIDO one ground beef with beans. Topped choice of shredded fried pork, grilled A large flour tortilla filled with red sauce, cheese, lettuce, chicken or steak strips. Topped with with grilled chicken strips and tomatoes and sour cream – 8.75 melted cheese, green sauce and pico chorizo and covered with rice de gallo. Served with beans – 9.50 and melted cheese BURRITOS DE CAMARONES – 9.50 Two soft flour tortillas filled with grilled CHIMICHANGA BURRITO CALIFORNIA shrimp topped with melted cheese. Two fried or soft flour tortillas A large flour tortilla filled with Served with rice, lettuce, avocado, filled with shredded chicken grilled chicken strips or steak, jalapeño and pico de gallo – 10.25 or beef tips and topped with grilled onions, beans, sour cream melted cheese, red sauce, lettuce, and cheese. Topped with melted tomatoes and sour cream. Served Burritos | Quesadillas cheese and mole sauce – 9.25 with rice or beans – 9.50 BURRITO HAWAIANO BURRITO MEXICANO All quesadillas are served with rice or beans, fresh Quesadillas lettuce, sour cream and tomatoes.
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.
Taco Head by Viola Canales Mama used to pack two bean tacos for my school lunch each day. Every morning she'd get up at five to make a fresh batch of flour masa. She'd roll out and cook one tortilla at a time until she had a big stack of them, nice and hot, and then she'd fill each with beans that she'd fried in bacon grease and flavored with chopped onion in her huge cast-iron skillet. And each morning I would sit at the kitchen table and say, "Mama, can I please have some lunch money too, or a sandwich instead?" But the reply was always the same: "Why, mi’ja? You already have these delicious bean tacos to eat." It wasn't that the tacos weren't good; it was that some kids called all Mexican Americans beaners, so the last thing I needed was to stand out like a big stupid sign. All the other kids either bought their lunch at the cafeteria or took nice white sandwiches. I started going to the very end of the cafeteria, to turn my back and gobble up my tacos. Then I started eating each taco by first putting it in a bag. It would take me all of five minutes to eat, and then I'd go outside to the playground. I was always the first one there, often the only one for quite a while. But I didn't mind, except on really cold days, when I wished I were still inside. On one cold day, I so dreaded going outside that I started eating my second taco rather slowly.
Fruit and Veggie Recipes Out of This Whirled Shake Preparation Time: 5 minutes Makes 2 servings (½ cup fruit per person) ½ banana, peeled and sliced 1 cup unsweetened frozen berries (strawberries, blueberries, and/or blackberries) ½ cup low fat (1%) milk or soft tofu ½ cup 100% orange juice • Place all ingredients in a blender container. Cover tightly. • Blend until smooth. If mixture is too thick, add ½ cup cold water and blend again. • Pour into 2 glasses and serve. Nutrients per serving made with low fat milk and blueberries: 120 calories, 1g fat, 0g saturated fat, 0g trans fat, 5mg cholesterol, 40mg sodium, 26g carbohydrate, 3g dietary fiber, 3g protein. Diabetic Exchanges: 2 fruit. This set of recipes was originally developed by the Network for a Healthy California and has been adapted by the New Hampshire Fruit and Vegetable Program in collaboration with the Centers for Disease Control and Prevention (CDC) to meet the Fruits & Veggies—More Matters® recipe criteria. NH DHHS y DPHS y Fruit and Vegetable Program y 603-271-4830 y www.dhhs.nh.gov/DHHS/NHP/fruitsandveggies y Jan 2008 y Page 1 of 10 Oprah’s Outtasight Salad Makes 4 servings (½ cup fruits and vegetables per person) Preparation Time: 20 minutes Salad 2 cups salad greens of your choice 1 cup chopped vegetables of your choice (tomatoes, cucumbers, carrots, green beans) 1 cup fresh orange segments or canned* pineapple chunks, drained (canned fruit packed in 100% fruit juice) ¼ cup Dynamite Dressing 2 tablespoons raisins or dried cranberries 2 tablespoons chopped nuts, any kind *canned fruit packed in 100% fruit juice.
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. 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.
BURRITOS & BOWLS QUESADILLAS Regular 7.99 / Small 7.19 Special-dilla 905 CAL 8.19 California Jack cheese with blackened chicken, Screamin’ Burrito black beans and spinach. Served California Screamin’ 133 CAL 465-861 CAL with sour cream and salsa. Blackened chicken, rice, queso, BBQ Chicken 779 CAL 8.09 fajita veggies, California Screamin’ Jack cheese, grilled mesquite sauce and salsa. chicken and BBQ sauce. Served with sour cream and salsa. 133 CAL Fajita 390-774 CAL Choice of grilled mesquite chicken CBT (Chicken Bacon Tomato) 8.39 or steak (+1.00), rice, fajita veggies, 936 CAL sour cream, guac and salsa. Blackened Chicken Caesar Jack cheese, grilled mesquite 714-1,173 CAL chicken, diced tomato and bacon. Honey Lime 389-766 CAL Blackened chicken, rice, black beans, Served with Jalapeño Ranch Grilled mesquite chicken, rice, Honey Jack cheese, Caesar dressing, sauce and salsa. 219 CAL Lime sauce, romaine and salsa. romaine and salsa. The Classic 598-848 CAL 7.79 No-Meato 327-689 CAL 463-859 CAL Jack cheese and your choice of Sautéed farm-fresh veggies, rice, Carnitas Verde Pork carnitas, rice, Jack cheese, chicken, steak (+1.00), pork carnitas, black beans, guac, Spicy Sunset sour cream, Enchilada sauce, taco beef, fish or farm-fresh sauce, spinach and salsa. tortilla strips and salsa. veggies and beans. Served with sour cream and salsa. 133 CAL Korean BBQ 399-808 CAL 535-949 CAL Grilled mesquite chicken, steak, Bacon Chicken Club Grilled chicken, bacon, rice, Jack (+1.00), or pork carnitas, rice, fajita cheese, Jalapeño Ranch sauce, veggies, sweet and spicy Korean FAJITAS Roma tomato chunks and romaine.
Délice Network Meeting • May 1-3, 2019 35 ¡ BIENVENIDO Participants from a TUCSON !
TUCSON, USA Délice Network Meeting • May 1-3, 2019 35 ¡ BIENVENIDO participants from A TUCSON ! 15 4000 years of desert dining cities gathered to There’s a distinctive reason that in 2015, UNESCO’s World Heritage Centre designated Tucson, Arizona as the United States’ first Crea- tive City of Gastronomy. It is also one reason Tucson is a Délice LEARN, SHARE member city, having joined in October 2018. A metropolis of almost a million people, Tucson is situated in the & CONNECT Santa Cruz Valley in the biodiverse Sonoran Desert, which spreads across Southern Arizona, parts of Northern Mexico, and some of the Barcelona • Spain Baja Peninsula. While the Sonoran is the world’s wettest desert, it is Brussels • Belgium still very hot and arid. It’s home to the iconic giant saguaro cactus Buenos Aires • Argentina and other prickly plants and venomous creatures, many of which Cali • Colombia live nowhere else in the world. Gaziantep • Turkey Gothenburg • Sweden More than 4,000 years ago, Tucson and its ter- The world's Helsinki • Finland rain were home to several tribes of indigenous wettest desert: Native American peoples who flourished in this seemingly stark landscape. They knew the a unique Kobe • Japan secrets of the harsh Sonoran ecology - from ecosystem Lisbon • Portugal seed preservation to food preparation to wa- Lyon • France ter harvesting. They made foods of cactus buds and mesquite tree Madrid • Spain seeds. And they passed their secrets down to their descendants, Mérida • Mexico many of whom remain in the area today. Puebla • Mexico Riga • Latvia Thousands of years later, starting in the late-1600s, Spanish missio- • USA Tucson naries arrived, along with other European successors.