DOCSLIB.ORG

Dinner Mex. Concept

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Mex. Concept C Grill enhances the power of the wood fired grill as its signature for an authentic Mexican Cuisine Keeping a modern, fresh, predominantly vegetarian and succulent approach APPETIZERS TO SHARE HEIRLOOM TOMATO SALAD MX200 US10 PASTOR CATCH OF THE DAY MX800 US40 or MP Coconut, sour orange, axiote vinaigrette 3 pound catch of the day with pastor rub served with a side of your choice LENTIL SALAD MX200 US10 PASTOR : DRIED CHILES, SPICES & PINEAPPLE MARINADE Carrot, brown butter plantain and crispy kale topped with a poached egg CAULIFLOWER STEAK MX220 US11 Mole almendrado, purslane MX240 US12 FAVA BEANS HUMMUS SALAD MOLE ALMENDRADO: ONE OF THE 7 OAXACAN TRADITIONAL MOLES, MADE WITH ALMONDS, Served with grilled squash, burrata ANCHO CHILE AND SPICES. parsley- pepita mojo CHOCHOYOTES MX220 US11 BLACK SEAFOOD AGUACHILE MX320 US16 Roasted tomatillo broth, purslane, grilled onion Charred octopus, scallop, radish, cucumber, cilantro CHOCHOYOTE: FRIED BALL OF CORN DOUGH WITH A “BELLY” TO RETAIN SAUCE DAILY CEVICHE MX280 US14 GRILLED OCTOPUS MX360 US18 Catch of the day with seasonal ingredients Encacahuatado mole, sweet potato purée, spicy greens, banana vinaigrette OCTOPUS SALBUT MX260 US13 ENCACAHUATADO MOLE: PEANUTS, GUAJILLO AND CHIPOTLE CHILE, SPICES AND CHARRED Chilmole, poached egg, chiltomate & pumpkin seed cream TOMATO, ONION AND GARLIC SALBUT: FILLED PUFFY CRISP TORTILLA GRILLED CHICKEN MX360 US18 CHILMOLE: CHARRED CHILES AND SPICES MIXED WITH DOUGH TO FORM A PASTE Hoja Santa green mole, tomatillo, purslane, tomato CHILTOMATE: BOILED TOMATO SAUCE, SPICED WITH HABANERO AND SEASONED WITH ONION, GARLIC AND EPAZOTE LAMB TAMAL MX280 US14 Charred red salsa, cauliflower escabeche, herbs TACOS DORADOS MX320 US16 Potato and chorizo, topped with green ceviche, red cabbage, serrano ESCABECHE: COOKED IN AN ACIDIC SPICED BROTH and avocado PICANHA CARNE ASADA MX560 US28 Nopal salad, chiles toreados alioli, freshly made tortilla VEGGIE TACOS DORADOS MX280 US14 NOPAL: PRICKLY PEAR CACTUS Potato, topped with jicama ceviche, red cabbage, serrano and avocado CHILES TOREADOS: WOOD FIRE BLISTERED SERRANO (OR JALAPEÑO) CHILIES SHRIMP KIBIS MX200 US10 SUCKLING PIG MX520 US26 Cured red onion, spearmint and lime, roasted xcatic alioli Shoulde ror leg, cacao and chile ancho jus, sour orange & escabeche KIBIS: STUFFED, FRIED, WHOLE WHEAT YUCATECAN SNACK vegetables SIDES DESSERTS GRILLED CORN SALAD MX140 US7 HIBISCUS GRANITA MX160 US8 Cherry salad with habanero, onion & cilantro Chocolate crumble, topped with cotija cheese ice cream NOPAL SALAD MX140 US7 MX160 US8 With tomato, onion & cilantro GRILLED BANANA Chamomille ice cream, cookie crumble, cajeta, lemon mascarpone MX140 US7 SWEET POTATO CAJETA: MEXICAN CARAMEL MADE WITH GOAT MILK With butter & chile powder MX160 US8 PLANTAIN PURÉE MX140 US7 CAPIROTADA Brioche, cinnamon, piloncillo syrup, peanuts, raisins, orange ADOBO BEANS MX140 US7 Cotija cheese With spiced pulled pork CAPIROTADA: TRADITIONAL MEXICAN DESSERT PILONCILLO: SOLID UNREFINED CANE SUGAR ALL OF OUR PRICES ARE IN MX PESOS & US DOLLARS, 16% TAX INCLUDED *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Load more

Recommended publications
  • AMIGO FIEL Marichu Cueto, En Compañía De Gondo Ramiro, Celebra El Día Del Perro Vacation Like Never Before
    VIERNES 21 DE JULIO DE 2017 ENTREVISTA El chef Enrique Olvera nos habla de sus logros, en el marco del festival Market of Arts & Gastronomy SMA AMIGO FIEL Marichu Cueto, en compañía de Gondo Ramiro, celebra el Día del Perro Vacation like never before Inspirato is a private luxury destination club that has taken care of nearly 15,000 members on thousands of vacations. We remove the risk of a typical vacation rental, and replace it with a private club that o ers a curated collection of residences, luxury hotels and resorts, and members-only experiences and benefi ts. 50+ 175+ 900+ COUNTRIES DESTINATIONS VACATION OPTIONS BRECKENRIDGE, COLORADO Members-only residences Dedicated service Ready to learn more? Top hotels and resorts Unmatched value INSPIRATO.COM /EXCELSIOR Worldly experiences Private events 01.800.681.1853 | [email protected] Inspirato® is a private travel membership club that, except during the six month trial period, requires a non-refundable Initiation Fee and either an Annual Membership Fee or Monthly Membership Fee, as applicable. Membership is subject to acceptance of terms and conditions and other eligibility requirements. Availability, benefits, and nightly rates and taxes may vary by accommodation, date and membership option selected. See website (www.inspirato.com) for complete details. Inspirato is owned by Inspirato LLC and operated by its subsidiary Best of 52, LLC, 1637 Wazee Street, Denver, CO 80202,[email protected], 303- 586-7771. Operator is registered as Florida Seller of Travel Registration No. ST38403; Washington Seller of Travel Registration No. UBI 603086598; California Seller of Travel Registration No. CST 2107465.
    [Show full text]
  • Chile En Nogada TEMPORADA AGOSTO - SEPTIEMBRE
    Chile en Nogada TEMPORADA AGOSTO - SEPTIEMBRE Tradicional Carne de res y cerdo Fruta fresca Almendras y pasas Granada Perejil frito Queso de cabra Nogada con nuez de Castilla Jerez $450 sin maridaje $540 con maridaje Menú Especial 15 de Septiembre Bienvenida Mezcalita de jamaica y frutos rojos Gordita de huitlacoche (Cerveza Piedra lisa, Session IPA) Salsa verde con aguacate, queso fresco, cilantro y cenizas vegetales Ceviche de corvina (Valle de tintos Chenin Blanc, Baja California, México) Acompañado de agua de coco con aji amarillo, maíz crujiente y aceite de perejil Pozole de jaiba (Vino rosado Uriel, Valle de Guadalupe, México) Caldo de jaiba y guajillo ,acompañado de cebolla ,lechuga, rábanos y jaiba suave frita Chile en nogada (Laberinto tinto blend) Tradicional chile relleno de carne de cerdo y res, frutas de temporada y frutos secos Churros y buñuelos (Casa Madero Vendimia Tardía) Acompañados con salsa de cajeta casera y compota de frutos rojos Únicamente el 15 de Septiembre Precio por persona con maridaje $1,400 y sin maridaje $900. * Incluye agua y café americano. * El precio ya incluye IVA * No incluye servicio. Menú Comidas ENTRADAS FRÍAS Aguachile 95.00 Guacamole con Chapulines Callo de hacha fresco, jugo de limón recién exprimido, cebolla morada, pepino, cilantro 105.00 y chile chiltepín Le damos un toque especial con los chapulines Tartar de cecina de Burrata y betabel 160.00 160.00 Yecapixtla Queso burrata glaseado con balsámico y Salsa verde cruda, chorizo, aguacate, chicharrón, piloncillo, variedad de betabel, uvas,
    [Show full text]
  • Descendants of the Anusim (Crypto-Jews) in Contemporary Mexico
    Descendants of the Anusim (Crypto-Jews) in Contemporary Mexico Slightly updated version of a Thesis for the degree of “Doctor of Philosophy” by Schulamith Chava Halevy Hebrew University 2009 © Schulamith C. Halevy 2009-2011 This work was carried out under the supervision of Professor Yom Tov Assis and Professor Shalom Sabar To my beloved Berthas In Memoriam CONTENTS 1 INTRODUCTION ...................................................................................................7 1.1 THE PROBLEM.................................................................................................................7 1.2 NUEVO LEÓN ............................................................................................................ 11 1.2.1 The Original Settlement ...................................................................................12 1.2.2 A Sephardic Presence ........................................................................................14 1.2.3 Local Archives.......................................................................................................15 1.3 THE CARVAJAL TRAGEDY ....................................................................................... 15 1.4 THE MEXICAN INQUISITION ............................................................................. 17 1.4.1 José Toribio Medina and Alfonso Toro.......................................................17 1.4.2 Seymour Liebman ...............................................................................................18 1.5 CRYPTO‐JUDAISM
    [Show full text]
  • Recetas Para El Dia De Muertos
    Recetas para el Día de Muertos La comida y la bebida juegan un papel muy importante en las festividades del Día de Muertos. Son ofrendas, que se colocan en los altares para persuadir a los seres queridos y que no regresen o visiten la tierra de los vivos. Para honrar aún más a nuestros antepasados, comemos con ellos, celebrando con alegría y conmemorando las vidas que vivieron. Hemos recopilado recetas de algunos de los platos y bebidas más populares que se preparan para el Día de Muertos. ¡Esperamos que disfrute compartiéndolos con sus seres queridos! Agua de Horchata Tiempo de preparacin: 15 minutos Servings: 6-8 glasses Ingredientes • 3 cucharadas de arroz blanco de grano largo • 1 ramita de canela • 6 tazas de agua • 3 cucharadas de azcar • ½ taza de leche Agua de Horchata es una bebida tradicional elaborada con arroz y agua. Se endulza y se sirve frío. Instrucciones 1. En un tazn grande, combine el arroz, las ramas de canela y la leche. 2. Calentar la mezcla hasta justo antes de que hierva. 3. Transfera la mezcla a una licuadora. Procese hasta que quede suave. 4. Vierta la mezcla en un frasco grande. Agrega azcar y agua. 5. Sirva sobre hielo o enfríe hasta el momento de servir. Champurrado Tiempo de preparacin + coccin: 35 minutos Porciones: 12 Ingredientes • 1 ½ tazas de agua • 1 rama de canela • 4 a 6 clavos enteros • 1 vaina de anís estrellado • 4 ¼ tazas de leche • 2 barras de chocolate • mexicano (la marca Abuelita está disponible en la mayoría de las tiendas de comestibles) • ¾ taza de harina de maíz mol- ida gruesa (la marca Maseca está disponible en la mayoría de las tiendas de comestibles) • 1 pizca de piloncillo triturado o más al gusto.
    [Show full text]
  • Menu Specials
    Ácenar’s New Year’s Eve MENU SPECIALS SERVED 11 AM - 10:30 PM Antojitos Appetizer Sampler 19.95 A sampling of our chicken flautas, beef alambres and quesadillas served with pico de gallo and guacamole Shrimp Cocktail 13.95 Large shrimp, spicy house-made cocktail sauce, onions, cilantro, avocados Jicama Shrimp Tacos 13.50 Gulf shrimp sautéed and served on jicama with tamarindo sauce and crispy leeks Short Rib Nachos 13.25 Guajillo braised short ribs, refried beans, cheddar cheese Ostiones / Oysters 13.25 Buttermilk-fried oysters on yucca chips, jalapeño honey mayo and charred pineapple Guacamole 12.95 Served with house-made chips Copitas / Lettuce Cups 12.50 Chicken & pork stewed with chipotle, chile arbol & tamarindo in lettuce cups with salsa trio & roasted cashews Alambres / Mini Skewers 11.25 Marinated beef skewers drizzled with chimichurri salsas on a bed of cilantro slaw Ceviche / Lime Marinated Fish 11.25 Lime-marinated fish served with house-made chips and sliced avocado Queso Flameado / Baked Cheese 10.25 Chihuahua and Monterey Jack cheeses, mushrooms, chorizo, grilled onions and peppers Sopas y Ensaladas Ensalada Ácenar / Chef Salad 14.95 Bibb salad, queso fresco, roasted corn, grilled poblanos, avocados and jicama served with your choice of chicken or beef fajitas or two large grilled shrimp with chipotle ranch dressing on the side Pozole Rojo 9.25 Guajillo seasoned broth, hominy and green cabbage choice of chicken or pork Sopa Azteca / Tortilla Soup 8.25 Grilled chicken in a chile pasilla and tomato-spiced broth, topped with
    [Show full text]
  • Food Blogging in Los Angeles, the Life and Times of Javier Cabral: an Interview
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Via Sapientiae: The Institutional Repository at DePaul University Diálogo Volume 18 Number 1 Article 16 2015 Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview Gabriel Chabrán Echternacht Whittier College Javier Cabral Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Chabrán Echternacht, Gabriel and Cabral, Javier (2015) "Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview," Diálogo: Vol. 18 : No. 1 , Article 16. Available at: https://via.library.depaul.edu/dialogo/vol18/iss1/16 This Interview is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Food Blogging in Los Angeles, the Life and Times of Javier Cabral: An Interview Gabriel Chabrán Echternacht Whittier College INTRODUCTION avier Cabral is a reporter who specializes in food West Side of L.A., and he had the money to take me out Jculture and punk rock. He was born in East Los to expensive restaurants at first. I started realizing that Angeles, California, in 1989 and grew up in the San this happened at the same time I was reading Jonathan Gabriel Valley. He is also an official restaurant scout Gold, and when I was older, my brother bought me my for Jonathan Gold at the L.A.
    [Show full text]
  • TX Convenient Database
    10/5/2012 Inventory Alphabetically Item No Item Name Cost Price Total Total Total Stock Cost Price 44700011607 0.00 3.89 0.00 0.00 0.00 797884770005 0.00 1.29 0.00 0.00 0.00 813805005008 0.00 0.25 0.00 0.00 0.00 72007 $.05 CHANGEMAKER 0.00 0.05 0.00 0.00 0.00 72014 $.10 CHANGEMAKER 0.00 0.10 0.00 0.00 0.00 72021 $.15 CHANGEMAKER 0.00 0.15 0.00 0.00 0.00 71994 $.20 CHANGEMAKER 0.00 0.20 0.00 0.00 0.00 72038 $.25 CHANGEMAKER 0.00 0.25 0.00 0.00 0.00 609470 $1 OFF CARTON CI 0.00 0.00 0.00 0.00 0.00 513401 $10 TEXMRT PHONE 0.00 10.00 0.00 0.00 0.00 513418 $20 TEXMART PHON 0.00 20.00 0.00 0.00 0.00 513999 $5 TXMART PHONEC 0.00 5.00 0.00 0.00 0.00 90446000283 004130000006+ 0.00 4.99 0.00 0.00 0.00 307667393057 1 0.00 1.49 0.00 0.00 0.00 9750982 1 LITER SINGLE D 0.00 1.59 0.00 0.00 0.00 490000501031 1 lt. coca cola 0.00 1.99 0.00 0.00 0.00 12000032257 1 LT. KAS 0.00 1.99 0.00 0.00 0.00 17 1.09 TACO 0.00 1.09 0.00 0.00 0.00 24 1.99 TACO 0.00 1.99 0.00 0.00 0.00 8938 10 LB ICE BAG EA 0.00 1.69 0.00 0.00 0.00 28000206604 100 GRAND 0.00 1.59 0.00 0.00 0.00 28000333454 100 GRAND 0.00 0.69 0.00 0.00 0.00 16916100239 100CT.
    [Show full text]
  • Taqueria Y Burros Entrees
    Primeros Taqueria y Burros Cocktails a chips and salsa basket is served PAZ DRAFT MARGARITA 8 tableside — the first basket is free. all tacos are served with corn totillas and priced individually or by the plate (plate includes 3 OF THE SAME TACOS + rice + frijoles). all burros contain rice, 16 oz sauza blanco + orange liqueur QUESO DE PAZ 7 frijoles, cheese, crema, avocado inside; cabbage, pico, crema on the side + fresh lime add chambord or grand pepper jack cheese + pico | Add a marnier floater for $3 protein for 3 – carne asada, chicken tinga, or chorizo SKINNY-RITA 8 CARNE ASADA sauza blanco + lime juice + agave + PAZ TRIO 15 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) topped with soda water queso de paz + guacamole + pork carne asada + cilantro + onion frijoles + chips + salsa rojas MANGO MARGARITA 8 GUACAMOLE 10 machetazo mezcal + mango real + avocado + pico de paz + lime CHICKEN TINGA orange liqueur + lime juice + tajin rim 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) QUESADILLAS 10 shredded chicken + pickled onion + cabbage + crema PRICKLY MARGARITA 8 (choice of) chicken tinga, carne PAZ barrel corazon añejo + orange asada, or carnitas + house cheese liqueur + lime juice + prickly pear blend + cream cheese + flour tortilla + pico & crema on the side CARNITAS ‘PEÑO MARGARITA 8 4 (TACO) 11 (BURRITO) 11 (3 TACO COMBO PLATE) tanteo jalapeno tequila + orange AGUA CHILE 13 (limited availability) pork + cabbage + onion + cilantro liqueur + lime juice shrimp + lime + red onion + tomato + cucumber + cilantro + serrano EL CAMPEON 10
    [Show full text]
  • Botanas Ensaladas Tortas Tostadas Tacos Platos Fuertes
    botanas Totopos 5.50 Papas Bravas 3.95 Housemade tortilla chips, salsa House made potato chips, chile, lime, sea salt, queso fresco Cacahuates Enchilados 5.50 Peanuts, chile de árbol, garlic Fundido Con Frutas al Tequila 9.95 Cast iron grilled panela cheese, Guacamole Tradicional 7.95 chile ancho & tequila fruit compote Avocado, tomato, onion, jalapeño, Queso Panela con Pepitas 8.75 cilantro Pumpkin seed crusted panela cheese, honey-tamarind-chipotle sauce Guacamole Refrescante 7.95 Avocado, tomato, onion, jalapeño, Escabeche de verduras 5 cilantro, cucumber, jicama, orange Vegetables pickled with herbs and chiles chipotles ensaladas tortas Jícama con Melón 5.95 SERVED WITH HOUSEMADE POTATO CHIPS Jicama, cantaloupe, cucumber, Milanesa 9.75 tomatoes, avocado, almonds, Breaded chicken breast, avocado, guajillo dust, citrus vinaigrette black beans, vegetable escabeche, lettuce, tomatoes Coctel De Frutas 8.50 Seasonal fresh fruit, yogurt Al Pastor 9.75 (regular or low fat), granola, Marinated pork, pineapple jam, pecans and honey pickled red onion, lettuce, avocado cream, cilantro De Manzana 7.75 Spring mix, apples, strawberries, Bistec Especial 9.75 orange, avocado, tomato, pecans, Grilled beef, Oaxaca cheese, bacon, citrus vinaigrette caramelized onions, lettuce, tomatoes, crema Add chicken 3.50 OR shrimp (3) 4.25 Vegetariana 9.75 Grilled panela cheese, black beans, tomatoes, vegetable escabeche, lettuce, avocado tostadas tacos SERVED ON OUR HOUSE MADE STONE GROUND CORN TORTILLAS Tinga 6.25 3 TO AN ORDER Chicken with chipotle adobo, avocado
    [Show full text]
  • Hanal Pixán Comida De Las Ánimas
    Octubre 2015 Edición Especial Hanal Pixán Comida de las ánimas @leemilenio /mileniosuplementos www.milenionovedades.com Ejemplar Gratuito 2 Octubre 2015 MILENIO NOVEDADES Hanal Pixán Hanal Pixán comida de las ánimas 2015 Contáctanos: Tel: 341-07-23 341-07-24 [email protected] [email protected] [email protected] Redes Sociales: /mileniosuplementos @leemilenio www.milenionovedades.com Dirección General: Lic. Gerardo García Gamboa Dirección Comercial Regional: Lic. Mauricio Acuña González Gerencia de Ventas Publicidad: C.P. Jorge Pasos Romero Edición y Redacción: Adriana Marín Martín arte importante de nuestras costumbres es la de noviembre. Ellos pensaban que durante ese tiempo doras, flores, ramas de “ruda” y las fotografías de las celebración del Hanal Pixán, un festejo muy el alma de quienes se adelantaron en el camino, tenía personas fallecidas. Diseño: Parraigado entre los yucatecos. La comida de permiso para visitar a los familiares. No hay mejor ma- Una semana después de estos festejos llega el bix, una Adrián Bastarrachea las ánimas es un agasajo muy especial para los fami- nera de recibir a una visita que con la mesa puesta, de repetición del Hanal Pixán pero un poco más sencilla, liares, amigos, conocidos y parientes de los difuntos. allí la costumbre de preparar un altar con sus comidas durante el bix las personas acostumbraban colocar una Nuestros antepasados Mayas, creían que al fallecer, las favoritas, donde se coloca comida típica de la tempo- hilera de velas encendidas, para que las ánimas vean personas no se iban del todo, aseguraban que el alma rada: atole nuevo, mukbil pollo, jícamas, mandarinas, bien su camino al retirarse de nuestro mundo.
    [Show full text]
  • Sample Menus
    Sample Special Event Menus CONTINENTAL BREAKFAST BUFFET Buffets offered for a minimum of 10 guests Based on 90 minutes of service Homemade Breads with Sweet butter Bagel Bar with Whipped Cream Cheese and Sweet Berry Smear Seasonal Fruit Salad Granola with Assorted Yogurts Orange and Cranberry Juice AMERICAN BREAKFAST Buffets offered for a minimum of 10 guests. Based on 60 minutes of service Homemade Breads and Fresh Baked Muffins Seasonal Fruit Salad Choose one of the following egg options: Scrambled Eggs Eggs Benedict Quiche (Lorraine or seasonal with choice of : with Hobb’s Canadian Bacon vegetable) Pork sausage, chicken apple or sausage or applewood smoked Chardonnay Hollandaise Frittata bacon Sonoma Country potatoes tossed with sweet onions Orange and cranberry juice Menus are for reference only and provided as a sample of our offerings. Menus are seasonal and subject to change. Please contact the sales department at 707.575.7350 Ext: 176 for current menus and pricing. Sample Special Event Menus ADDITIONS TO YOUR BUFFET To be sold in conjunction with either the American or Continental Buffet Scrambled eggs Apple wood smoked bacon, chicken sausage or pork sausage (choose 1) Vanilla French toast with warm pure maple syrup Eggs Benedict with Chardonnay hollandaise Quiche (Lorraine or Seasonal Vegetable) Smoked salmon lox with traditional garnishes of capers, hard-boiled eggs, chives, sliced red onions and tomatoes, served with bagels Omelet Station Whole eggs and egg whites, chicken apple sausage, ham, bacon, red bell pepper, green onions, mushrooms, cherry tomatoes, cheddar cheese, pepper jack cheese, goat cheese Plus $150 attendant fee (1 attendant per 30 guests) Menus are for reference only and provided as a sample of our offerings.
    [Show full text]
  • Bruce Ucan the Mayan Café—Louisville, KY *** Fecha
    Bruce Ucan The Mayan Café—Louisville, KY *** Fecha: 9 de Febrero, 2015 Ubicación: Oficina en el segundo piso de The Mayan Café — Louisville, KY Entrevistador: Gustavo Arellano Ingeniero de Audio: Gustavo Arellano Transcripción: Gustavo Arellano Duración: Cincuento y ocho minutos Proyecto: Restaurantes Mexicanos en Kentucky Bruce Ucán — Mayan Café 2 [00:00:00] Gustavo Arellano: Mi nombre es Gustavo Arellano y estoy haciendo esta historia oral de restaurantes mexicanos para el Southern Foodways Alliance. Hoy, estamos en Louisville, Kentucky en Maya Café y la fecha es Lunes, 9 de febrero 2015. ¿Puede decir su nombre y ocupación? [00:00:17] Bruce Ucán: Claro, mi nombre es Herberto, H-E-R-B-E-R-T-O Ucán, U-C-A-N. Soy chef y co-propietario de Maya Café. [00:00:26] GA: Y ¿cuál es su fecha de nacimiento? [00:00:29] BU: Primero de marzo, '68 [00:00:32- BU: (Se ríe) Primero de marzo, ’68. ¿Puede contarnos un poco acerca de dónde nació especialmente para aquellas personas que no conocen el Yucatán, en especial la forma en que es diferente al resto de México? [00:00:44] BU: Pues, así que vivo en la parte central de la península de Yucatán que se llama Kantunil. Um, es entre Chichén Itzá y Mérida. Si cualquier turista va—.ha estado allí, que están familiarizados con el, ya sabes, mapa y esas cosas. Pero el—pueblo muy pequeño, ¿sabes? [00:01:06] ©Southern Foodways Alliance | www.southernfoodways.org Bruce Ucán — Mayan Café 3 GA: : ¿Cuál era el nombre del pueblo donde se de dónde? [00:01:09] BU: O, perdón.
    [Show full text]