DOCSLIB.ORG

Specials a Full Avocado Filled with Ceviche 47

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

2009_DIANAS_MENU_MAY_EDIT4:2002 to go menu.qxd 5/27/2009 11:56 AM Page 1 Norwalk, Dinner Combinations Seafood Cocktails Huntington Park 1. Enchilada & Taco 7.95 Soups Shrimp - Abalone - Octopus 2. Two Tacos 7.95 120. Campechana - All Three 8.45 50. Cocido - Beef & Vegetable 6.25 7.25 3. Chile Relleno 8.20 121. Cocktel De Camaron - Shrimp 8.70 51. Pollo - Chicken & Vegetable 6.25 7.25 4. Carnitas 8.75 122. Cocktel Mixto - Choice of Two 8.45 52. Albondigas - Meatball & Vegetable 6.25 7.25 5. Green or Red Chile 8.75 123. Cocktel De Abulon - Abalone 8.45 53. Menudo - Beef w/corn hominy 6.25 7.25 6. Taco & Tamale 7.95 124. Cocktel De Camaron Ensenada - Natural 7.25 54. Posole - Pork w/corn hominy 6.25 7.25 7. Two Enchiladas 7.95 8. Chicken Chimichanga 7.95 Norwalk, 9. 2 Mole Enchiladas 8.30 Quesadillas & Nachos 65. Quesadilla 4.75 Mariscos-Seafood Huntington Park 66. Deluxe Quesadilla - Choice of Meat 6.75 Burritos 130. Langosta Al Mojo De Ajo 29.95 67. Chips-N-Cheese 4.45 Lobster in a garlic butter sauce 10. Potato & Beef 4.75 68. Nachos 4.95 131. Media Langosta Al Mojo De Ajo 19.95 11. Beef (Red or Green) 4.75 69. Diana’s Deluxe Nachos - Choice of Meat 6.95 12. Bean & Cheese 3.75 half lobster 132. Langosta Al Termidor 25.95 13. Carnitas 4.95 Tacos Lobster in a white butter sauce 14. Carne Asada 5.25 133. Media Langosta Al Termidor 15.95 15. Chile Relleno 4.95 70. Beef 2.20 half lobster 16. Chorizo 4.60 71. Chicken 2.20 134. Brochetas De Camaron 12.95 17. Chicken Mole 5.55 72. Carnitas 2.20 Shrimp Kabobs 18. Chicken Burrito 5.35 73. Asada 2.20 135. Camarones Costa Azul 13.95 19. All Meat Buirrito 6.25 77. Barbacoa 2.25 74. Fish 2.50 Shrimp stuffed w/cheese & wrapped in bacon 75. FishTaco Combination 5.95 136. Camarones Mier 15.95 Single Items Shrimp in wine sauce w/mushroom & parsley 20. Chile Relleno 4.75 Gorditas/Tortas/Sopes 137. Camarones Rancheros 12.95 Sauteed shrimps in a ranch style sauce 21. Bean Tostada 3.50 80. Gorditas - Mexican pita w/beef or chicken 4.70 138. Camarones Al Mojo De Ajo 11.95 22. Beef or Chicken Tostada 5.15 81. Torta de Jamon o Asada - Mexican sandwich 4.95 Shrimp in a garlic butter sauce 23. Taquitos 3.15 82. Sopes - 2 4.50 139. Camarones A La Diabla 12.75 24. Tamale Deluxe 3.25 Shrimp in a HOT Chile de Arbol sauce 25. Enchilada 2.95 140. Camarones A La Veracruzana 12.25 26. Chimichanga a la carte 4.95 Fajitas Shrimps in sweet tomato sauce w/olives 27. Tamale Plain 1.75 90. Beef 9.20 141. Camarones Empanizados 10.95 28. Sweet Tamale 1.50 91. Chicken 9.20 Breaded shrimp deep fried 29. Chile Relleno (Plain) 3.50 92. Shrimp (6) 11.20 142. Pescado Entero Frito (Al Mojo De Ajo) 8.25 93. Combo - Chicken and Steak 11.70 Whole fish deep fried in a garlic butter sauce More Burritos 143. Filet De Pescado A La Plancha 11.25 30. Wet Burrito 6.60 Antojitos Mexicanos Fish fillet Choice of red/green beef, with rice/ beans, covered in red/green sauce. 78. Lamb. Barbacoa de Borrego. 8.25 31. Deluxe Wet Burrito 7.25 100. Birria - Mutton in spicy red sauce 8.45 Norwalk, Wet burrito with rice & beans outside also 101. Mole Poblano - Chicken in zesty red sauce 9.95 Seafood Specialties Huntington Park 102. Barbacoa - Beef in Bar-B-Que type sauce 8.00 32. Diana’s Wet Chicken Mole Burrito 7.25 150. Parillada De Mariscos 49.95 Diana’s chicken mole inside with rice & beans outside 103. Tampiqueña - Mole enchilada/spencer steak 10.70 A seafood grill including: broiled fish, 33. The “Original” Taco Burrito 4.70 104. Milanesa Chicken - Breaded filet 8.25 a lobster, abalone, octopus, 2 types of shrimp, Hermosa Beach Original. Ground beef, lettuce, tomato, and cheese 105. Milanesa Beef - Breaded filet 10.70 and a fillet of fish all served with white rice. 34. Deluxe Taco Burrito 5.75 106. Steak Picado - Rib eye steak 10.20 151. Parillada De Mariscos Chica 29.95 Taco burrito covered in red enchilada sauce 107. Carne Asada - Diana’s style 10.25 Same as above with half lobster 35. Super Deluxe Taco Burrito 7.20 108. Pollo a La Caserola - Chicken Casserole 8.00 152. Botana De Camarones - Shrimp appetizer 19.25 Deluxe taco burrito w. rice & beans outside also 109. Chuletas de Puerco - Pork Chops 8.00 153. Botana De Camarones - 1/2 order 11.25 36. Wet All Meat Burrito 7.20 110. Codorniz (broiled) - Rock Cornish Hen 8.20 154. Platillo Marino 9.45 An all meat burrito with no rice or beans 112. Lengua en Mole - Beef Tongue in Mole sauce 8.95 Crab Enchiladas in a green sauce 39. Machaca (Wet or Dry) 5.00 6.50 113. Lengua en Tomatillo - Beef Tongue in Green sauce 8.95 155. Tostada De Ceviche 5.70 Aged and shredded dry beef, cooked with spices A cocktail of fish sauteed in lemon sauces 46. Barbacoa (Wet or Dry) 6.15 156. Aquacate Relleno De Ceviche 6.25 Shredded beef, braised with our own special spices. Specials A full avocado filled with ceviche 47. Chorizo Burrito (Wet or Dry) 7.20 Diana’s homemade Chorizo ENCHILADAS or TACOS 22.00 Seafood Soups Norwalk, 600. Vegetarian Burrito 6.95 by dozen (beef or cheese) Huntington Park Shrimp-Abalone-Octopus-Fish-Crab Legs-Scallops-Cherrystone Clam Wheat tortilla with lettuce, tomato, avocado, and cheese BREAKFAST SPECIAL Mon-Fri 7-11 3.49 2 Eggs, rice, beans and tortillas 160. Caldo 7 Mares - 7 types of seafood 14.25 161. Costa Grande - 3 types of seafood 11.95 Salads LUNCH SPECIAL Mon-Fri 11-2 4.95 Enchilada or taco, rice and beans 162. Caldo De Camaron - Shrimp soup 9.95 40. Diana's Chicken Salad 6.95 163. Costa Chica - 2 Types of seafood 8.95 TAQUITOS (12) 8.00 42. Lunch Salad 2.95 164. Caldo De Pescado - Fish soup 7.20 44. Tostada Grande Salad 7.45 (12 individual taquitos, no extras included) 2009_DIANAS_MENU_MAY_EDIT4:2002 to go menu.qxd 5/27/2009 11:56 AM Page 2 Side Order 170. Sour Cream 1/2 pt. 1.75 171. Guacamole 1/2 pt. 2.25 172. Rice 1.95 BanquEt Room! 173. Beans 1.95 174. Rice & Beans 3.90 Banquet & Party facilities available. 200 Room capacity for Weddings, Receptions, Socials, Mixers, Breakfast Quincenlleras, Baptisms, and Birthdays. Egg breakfasts come with rice, beans, & tortillas. Please call for more information 200. Huevos con Jamon 2 Eggs-n-Ham 5.35 Diana’s Huntington Park: (323) 582-9222 201. Huevos con Tocino 2 Eggs -n-Bacon 5.35 202. Huevos con Chorizo 2 Eggs-n-Sausage 5.35 203. Huevos a la Mexicana 2 Eggs-n-Salsa 5.35 Catering Menu/Party Favorites 204. Huevos Rancheros - A mexican staple 5.35 500. Tamales (1 Dozen). Beef or Chicken 13.00 205. Machaca con Huevos - Shredded Beef w/eggs (2) 7.95 501. 1/2 Dozen Tamales. Beef or Chicken 6.50 206. Chilaquiles - Fried tortillas slices in spanish sauce 4.95 519. Sweet Tamales (1 Dozen) 9.00 207. Omelette - Plain 4.75 502. 1 DZ. Thin Tostadas .75 208. Pancakes (3) 3.75 504. 2 DZ. Tostada Casera 2.50 Norwalk 505. 1 LB. Carnitas 6.99 209. Pancakes with 2 Eggs (no beans/rice) 4.99 506. 1 LB. Masa Regular (for tamales/unprepared) .50 16330 S. Pioneer Blvd. 90650 210. Pancakes with Bacon or Ham 5.25 507. 1 LB. Masa Preparada (for tamales/prepared) .75 Tel 562/926-5802 211. Machaca Burrito - Shredded Beef 5.00 5aa. 1 LB. Masa Fina (for tortillas/champurado/atole) .50 212. 2 Eggs any Style 3.75 508. 1 LB. Nixtamal .40 Fax 562/404-9138 213. Extras 2.50 509. 1 PT. Green/Red Chile, or Mole 6.00 214. Breakfast Burrito - 2 Eggs, rice/beans, sprinkled cheese 4.25 510. 1 PT. Rice/Beans 2.75 215. 2 Eggs, 2 Bacon, and Hash Browns 5.25 511. 1 PT. Salsa 3.00 Carson 216. Steak and Eggs 7.00 512. 1 QT. Green/Red Chile, or Mole 12.00 300 E. Sepulveda Blvd, 90745 217. Eggs, Sausage, and Hash Browns 5.25 24 24 513. 1 QT. Rice/Beans 4.25 HRS Tel 310/834-4886 HRS 218. Chilaquiles con Huevos - #206 with 2 Eggs 6.50 514. 1 QT. Salsa 5.00 219. Denver Omelette - Bell Pepper, Ham, Onion 6.50 515. GALLON Green/Red Chile or Mole 44.25 Fax 310/834-3272 220. Dianas Omelette - Bac, Ham, Saus, Bell Pep, Onion, Tom 7.50 516. GALLON Rice/Beans 12.25 221. Vegetarian Omelette - Zucchini, Tomato, Mushroom, Onion 6.75 517. GALLON Salsa 16.50 222. Spanish Omelette - Spanish Sauce & Cheese 6.95 El Monte 518. GALLON Carne Asada 55.00 2905 N. Durfee Ave. 91732 223. Chili and Cheese Omelette - Ground Beef, Cheese 6.25 520. 1 LB. Chips 2.00 224. Bacon, Spinach Omelette - with Cheese 6.95 546. 3 FOOT BURRITO - with rice and beans (all meat add $22) 80.00 Tel 626/444-0555 225. Breakfast Burrito - Ham, Bac, Saus, Hash Brown, 547. 6 FOOT BURRITO - with rice and beans (all meat add $44) 145.00 Fax 626/444-0048 w/Spanish sauce & cheese 6.95 CARSON LOCATION: 226.
Recommended publications
  • Taco Palenque Nutrition Information a 2,000 Calorie Daily Diet Is Used for General Nutritional Advice. Individual Calorie Needs

    Taco Palenque Nutrition Information a 2,000 Calorie Daily Diet Is Used for General Nutritional Advice. Individual Calorie Needs

    Taco Palenque Nutrition Information 1 A 2,000 calorie daily diet is used for general nutritional advice. Individual calorie needs may vary. Some items included on this list may not be available at all restaurants. TACOS. Served on flour tortilla except Matamoros and Crispy Taco served on corn tortilla Serving Size (g) Calories Fat Cal Fat (g) Sat (g) Trans (g) Chol (mg) Sod (mg) Carbs (g) Fiber (g) Sugar (g) Prot (g) Vit A % Vit C % Calcium% Iron % Chorreado 147 380 180 20g 7g 0.5g 15mg 830mg 28g 9g < 1g 22g 0% 0% 4% 15% Casero 176 380 150 16g 5g 0g 10mg 1050mg 41g 10g 1g 16g 0% 0% 6% 15% Matamoros 140 340 150 17g 7g 0g 25mg 410mg 23g 4g 0g 19g 4% 4% 10% 10% Al Pastor 122 310 150 17g 7g 0g 30mg 710mg 25g 2g 2g 16g 80% 15% 2% 10% Pirata 224 680 350 39g 17g 1g 60mg 1300mg 47g 10g 1g 35g 8% 0% 35% 20% Pirata Jr. 147 420 220 25g 11g 0g 40mg 860mg 29g 8g < 1g 21g 6% 0% 25% 10% Fajitas 105 310 140 15g 5g 0.5g 15mg 580mg 19g 2g < 1g 24g 0% 0% 2% 15% Picadillo 181 380 150 16g 6g 1g 45mg 620mg 39g 3g < 1g 19g 2% 4% 4% 15% Guisada 178 330 100 11g 3.5g 0g 75mg 300mg 24g 3g 2g 32g 40% 6% 4% 25% Chicken Fajitas 105 260 80 9g 2.5g 0g 20mg 780mg 19g 2g < 1g 24g 0% 0% 2% 6% Sirloin 105 260 80 9g 3g 0g 10mg 590mg 19g 2g < 1g 25g 0% 0% 2% 15% Bean & Cheese 196 600 300 34g 15g 0g 50mg 1150mg 52g 13g < 1g 20g 8% 0% 35% 15% Crispy Taco Picadillo 140 200 90 11g 4.5g 0g 35mg 220mg 13g 2g 1g 11g 20% 6% 10% 8% Taco Beans 153 420 180 20g 7g 0g 10mg 870mg 51g 13g < 1g 10g 0% 0% 6% 15% TACOS.
  • 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.
  • Nutritional Information

    Nutritional Information

    BakersDriveThru.com Nutritional Information LEGEND Vegetarian Item Cholesterol (mg) Cholesterol Sodium (mg) (g) Protein Vitamin A Calories from Fat Calories Fat (g) Total Fat (g) Saturated Fat (g) Trans (g) Carbohydrates Fiber (g) Dietary Sugars (g) Vitamin C Calcium Iron American Kitchen Boca® Burger 510 230 27g 9g 0g 45mg 1230mg 46g 7g 10g 25g 8% 10% 2% 20% Chicken Sandwich - Caribbean 450 200 23g 5g 0g 55mg 980mg 44g 2g 16g 17g 15% 15% 4% 10% Chicken Sandwich - Grilled 460 220 24g 5g 0g 60mg 1080mg 41g 3g 10g 21g 8% 15% 4% 15% Chicken Sandwich - Monterey 410 170 18g 8g 0g 65mg 1150mg 36g 2g 7g 26g 15% 35% 25% 15% Chicken Sandwich - Teriyaki 470 210 24g 5g 0g 55mg 1310mg 44g 3g 12g 20g 8% 15% 4% 15% Double Baker 760 430 49g 21g 1g 150mg 1390mg 37g 2g 10g 42g 8% 10% 6% 25% Grilled Cheese Sandwich 510 300 35g 15g 0g 55mg 1120mg 35g 2g 6g 18g 2% 4% 2% 10% Monterey Double 730 420 47g 20g 0.5g 140mg 1040mg 36g 2g 8g 40g 20% 30% 45% 25% Onion Burger 480 220 25g 12g 0.5g 95mg 770mg 34g 1g 6g 31g 0% 8% 4% 20% Plain Hamburger 270 90 10g 3.5g 0g 35mg 300mg 30g 1g 4g 15g 0% 4% 4% 15% Single Baker 400 190 21g 6g 0g 50mg 500mg 35g 2g 8g 15g 8% 10% 4% 15% Single Baker w/ Cheese 500 270 30g 12g 0g 75mg 920mg 36g 2g 9g 21g 8% 10% 4% 15% In the breakfast and meals sections, the low and high options reflect minimum and maximum caloric values for possible combinations.
  • 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.
  • Mission and Objectives

    Mission and Objectives

    SCHOOL AND FAMILY HANDBOOK 2020-2021 BISHOP DUNNE CATHOLIC COMMUNITY MISSION AND OBJECTIVES MISSION Bishop Dunne Catholic School empowers each student to explore, inquire, lead, and serve through a college preparatory education in a joyful community of faith. Cornerstone Philosophy Bishop Dunne Catholic School is a contemporary school of choice grounded in Catholic values. A college preparatory curriculum combines an individualized academic program with innovative, technology-driven instruction, extracurricular opportunities, and social responsibility, producing students driven to achieve in an inclusive learning environment. The four central pillars of our school guide students to explore, inquire, lead, and serve. Explore: Students explore a progressive curriculum in an innovative and creative environment with Catholic values as their compass. Exploration through a strong extracurricular program involves collaborative teamwork, develops an enthusiastic spirit, and prepares students for the challenge of competitive sports. A commitment to the arts engenders self-expression, a love of culture, and an appreciation of beauty and joy. Discovery learning through mission trips, travel programs, field work, internships, scientific projects, world language immersion, and collaborative studies with museums, nature centers, and research centers teaches students to explore and become resourceful global citizens. Inquire: As a college preparatory school, Bishop Dunne sets the highest academic standards by embracing an innovative curriculum with individualized instruction, a positive support system, and progressive technology. An academic community of inquiry inspires a love of learning, an intellectual curiosity, and the well-rounded development of all students. Students are prepared to be creative problem-solvers and discerning, independent thinkers who will succeed in college, career, and life.
  • Soups & Stews Cookbook

    Soups & Stews Cookbook

    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
  • La Rayúa Zona Noroeste El Cabrero Madrileño La Chimenea Casa Pozas Tartajo Kandrak Casa Gómez BASES DEL CONCURSO Cada Vez

    La Rayúa Zona Noroeste El Cabrero Madrileño La Chimenea Casa Pozas Tartajo Kandrak Casa Gómez BASES DEL CONCURSO Cada Vez

    Zona Noroeste El Cabrero Casa Kandrak Precio: 11 €. Pozas Tartajo Precio: 18 €. Se sirve: Jueves y viernes. 21 € (Cocción 48 horas). Incluye: Cocido, bebida, postre o café. Precio: 10 € (jueves) y sáb. (17 €). Se sirve: viernes, sábado y domingo. Se sirve: C/ San Juan, 10. Alpedrete. Jueves y sábado. Incluye: Cocido en horno de leña a Incluye: Tel.: 91 857 16 65 Ensalada y cocido completo. baja temperatura, durante 24 horas. Cocido del jueves incl. bebida. No incluye bebida ni postre. El sábado, bebidas aparte. Disponible cocido sin gluten y vegetariano por encargo. Madrileño C/ Dos de Mayo, 4. Guadarrama. Tel.: 91 854 71 83 | 650 81 70 58 C/ Peñalara, 1. Collado Villalba Precio: 19 €. Tel.: 910 263 679 Se sirve: De lunes a viernes. Incluye: Aperitivo, sopa de cocido, Casa Gómez ensalada de tomate raf Cabo de Gata, Precio cocido con sus viandas. : 18 €. Se sirve: De viernes a domingo. El Alto Postres caseros. Bebida: vino tinto Incluye: Altrejo, D.O. Ribera del Duero. cocido completo y postre. Precio:17 € No incl. bebida. Se aconseja reserva. Se sirve: todos los días durante la C/ Doctor Palanca, 3. Guadarrama C/ Emilio Serrano, 32. Cercedilla. VIII Ruta del Cocido Madrileño. Tel.: 91 854 13 08 Tel.: 91 852 01 46 Incluye: Cocido en tres vuelcos, www.restaurantemadrileno.es www.restaurantegomez.es aperitivo, pan, bebida, nuestra torrija caramelizada y café. La Rayúa Avda. Canteros, 11. Alpedrete. La Chimenea Tel.: 910 646 978 Precio: 19 €. www.restauranteelalto.com BASES DEL CONCURSO Precio : 19,25 € Se sirve: Todos los días del año. Se sirve: Todos los jueves.
  • Cocido for the Comedor

    Cocido for the Comedor

    Cocido for the Comedor 3 tablespoon olive oil 1 tablespoon cumin 1 teaspoon oregano 1 EACH: green, yellow and orange bell peppers, chopped 1 onion sliced 2 cloves of garlic, minced 1 jalapeno, deseeded and minced Kosher salt and black peppercorns to taste (start with about 1 teaspoon each) 2 lbs. pork shoulder or beef shank, cut into chunks 4 cups of water 4 cups chicken broth 2 Large russet potatoes, peeled and cut in 1 inch chunks Other optional vegetables depending on the season and what's on hand might include: 1 16 oz. can hominy or posole, drained 1 carrot cut in 1/2 inch pieces 2 ears of corn cut into 8 pieces 1 zucchini, cut into thick slices, or chayote 1 yellow summer squash, cut into thick slices 1/4 head of Cabbage thinly sliced Garnishes might include: Cilantro, avocado, radishes, fresh salsa Corn tortillas hot and slathered in butter, yellow rice Instructions Season meat with salt and pepper. Set it aside. Heat a large Dutch oven over medium heat. Add oil. Sauté the peppers, onions and garlic in oiluntil limp and beginning to brown, stirring. Then brown the meat in the oil with spices (cumin and oregano). Add water and broth and bring to boil. Skim foam from surface. Cover loosely and simmer for about 2 1/2 hours or until the meat is very tender. Add potato and carrot and simmer for about 25 minutes. Add corn and posole cover and simmer 15 minutes. Then add zucchini, squash and cabbage and cover and simmer 10 minutes or until slightly soft.
  • Mexican Tripe Soup — Menudo (Pancita)

    Mexican Tripe Soup — Menudo (Pancita)

    ©MySliceofMexico.ca Mexican Tripe Soup — Menudo (Pancita) Ingredients 1 lb (454 g) beef stomach tripe, pre-cooked and bleached 2-3 beef feet, pre-cooked and deboned (optional) 2 tbsp fresh epazote, chopped (if available) ½ onion 1 clove garlic 6-8 cups water 1 cup roasted guajillo adobo (recipe follows) 2 bay leaves 1 tbsp dry oregano 1 tbsp salt, or to taste 1 can 25 oz (709 g) hominy corn (optional) To serve: Chopped onion limes Dry oregano Tostadas (crisped tortillas) or tortilla chips Thoroughly rinse beef tripe and feet (if using) under running water; they should be odorless and free of impurities. Cut into bite size pieces, and place in a pot with the chopped epazote (if not available, omit), and 2 cups of water. Bring to a boil, then simmer, covered, for about 20 minutes. At the end of this time, most of the water has been absorbed or evaporated. Add the onion and garlic, along with about four cups of hot water, or enough to cover all the ingredients. Let it simmer for another 30 minutes, until all the beef is tender. Pour roasted guajillo adobo in, season with salt, and let it simmer for another ten minutes. Add hominy (if using), bay leaves and oregano, and simmer for another ten minutes. Remove and discard onion, garlic and bay leaves. Serve with a side of tostadas, chopped onion and limes, along with extra oregano to sprinkle on top, to taste. ©MySliceofMexico.ca Roasted Guajillo Adobo Ingredients: 10 dry guajillo peppers ¼ medium onion, cut into large chunks 1 clove garlic, peeled 1 tsp salt, or to taste Boiling water Roast pepper on a dry iron skillet until crispy but not blackened.
  • Mexico City – Tlaxcala – Puebla Itinerary

    Mexico City – Tlaxcala – Puebla Itinerary

    Culinary Educator: CENTRAL MEXICO: A CULINARY ADVENTURE Rick Bayless itinerary: ® THE CULINARY INSTITUTE OF AMERICA SEPTEMBER Presentedby Travel Programs 20-27, ® 2008 mexico city – tlaxcala – puebla itinerary Mexico City has been the center of the culinary world of Mexico since it was the Aztec capital situated on islands in the middle of a shallow lake. Then named Tenochtitlan, it was a magnificent city of great size – by 1519 it was five times larger than London. To feed its many people, farmers encircled the islands with small floating gardens separated by canals on which they grew fresh vegetables, herbs, and chiles. This was also the hub into which all roads led, bringing different types of food from distant parts of the country to sell and trade at the huge market in the center of the city. With the conquest by the Spaniards, another layer of culinary achievements was added, for these settlers brought with them the ingredients and memories of a cuisine infused by 28 generations of Moorish control. The food found today in Mexico City, the largest city in the world, still reflects its origins with enormous varieties of the centuries-old masa snacks found in the city’s markets and from street vendors. Then there are the traditional dishes, such as moles and pipianes, as well as the exciting dishes that are being created by chefs using traditional Mexican ingredients in new ways. Day 1: Saturday, September 20 (Mexico City) Arrive at the Hotel Maria Cristina before 5:00 p.m. The hotel is located near the Zona Rosa with many shops and art galleries.
  • 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.