Dinnercuishe.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

Dinnercuishe.Pdf History Cuishe (or Cuixe) is a wild agave plant that originates from the Karwinskii family and includes Madre-cuishe and Barril. It is often slightly smaller than Madre-cuishe and yields intensely flavored mezcal with high minerality and spicy notes. Born in San Antonio, Texas, Cuishe is a locally crafted Mexican culinary experience. Cuishe redefines the flavors of Central Mexican regions like San Luis Potosi, Jalisco, Veracruz, Mexico City and more. We would like to invite you to discover Central Mexico by delivering native flavors through our recipes, beverages and an intricately cured wine list. We focus on providing a full array of Mezcal and Tequilas from a wide variety of agaves. Cuishe introduces “Mexologia”, a unique way of incorporating traditional Mexican heritage and flavors into our spirits and cocktails Menu. San Luis Potosí Queretaro Jalisco Hidalgo CDMX Michoacán Puebla Veracruz Morelos De La Calle Take a stroll through the streets of Central Mexico and taste the bold flavors of the nation’s best street food Esquite – 9 Quesadillas Fritas Commonly known as “corn in a cup”, Mexican maiz with sides of Large lightly fried quesadilla with cheese mayo, queso fresco, lime and chili powder Queso – 7 Tacos de Canasta – 10 Asadero and Chihuahua Cheese The literal translation is “basket tacos” in reference to how they are Flor de Calabaza – 9 prepared, bathed in hot oil with onion and Guajillo Chile. An order of Squash blossoms six tacos of Chicharron, Bean and Potato with chorizo (2 of each) Huitlacoche – 10 This delicacy is also known as “Mexican Truffle” or Tacos corn mushroom An order 4 street tacos. Chicharrón Preparado – 11 Solomillo Bistek – 16 An oversized flour chicharron served with Mexican cream, queso Top Sirloin topped with cilantro and onion fresco, tomatoes, cueritos, and Valentina sauce and Refried beans Solomillo Bistek con Queso – 18 on the side Top Sirloin topped with cheese, cilantro and onion Trompo – 8 Bichos – 12 Al Pastor marinated Pork topped with pineapple, cilantro and An Assortment of salted and fried “Bugs” served with guacamole onion and tortillas Trompo con Queso – 10 Add Chinicuiles – 9 Al Pastor marinated Pork topped with cheese, pineapple cilantro A local delicacy, red agave worms and onion Lengua – 10 Beef tongue topped with cilantro and onion Para El Centro “Para el centro de la mesa” commonly said in a Mexican dining experience, meaning for the center of the table, plates meant to be shared. Carpaccio de Lengua – 12 Guacamole de Langosta – 26 Thinly sliced beef tongue marinated in citrus sauce served with Lobster with freshly chopped avocado, tomatoes, onion, mango toasted garlic chips and avocado and habanero served with tostadas Escamoles – 48 Perejil Frito – 12 Known as the “Caviar of Mexico”, our sautéed ant larvae served in Fried parsley topped with toasted “Chapulines” in our Cuishe a garlic butter sauce topped with cilantro. Subject to availability seasoning Chicharrón de Queso – 12 Sopes – 8 Crispy rolled Gouda Cheese served with our homemade green salsa Two sopes with beans, cheese, and Mexican cream topped with tomato, onion, and cilantro. Choose from bistek, chicharron en Carpaccio de Sirloin – 18 salsa verde, chorizo, Al Pastor Pork, or plain Thinly sliced raw Sirloin prepared with citrus sauce served with toasted garlic chips and avocado Charales Fritos – 8 Fried sardines tossed in our Cuishe seasoning Aguachile Traditional dish cooked in a serrano lime sauce with Quesadillas de Sesos – 10 pineapple and avocado Contrary to popular belief, some quesadillas in Mexico do not have cheese. These are three lightly friend corn tortillas with butter Callo – 21 sautéed calf brains Thinly sliced Raw Scallops Camarón – 12 Quesadillas de Guiso – 8 Two corn tortillas with our house blend cheese with your choice of: Raw Butterflied Shrimp chicharrón en salsa verde, lengua en salsa, mole poblano, rajas Tacos de Camarón – 13 poblanas, or Al Pastor pork “Chapulin” breaded shrimp tacos topped with avocado and a chipotle cream sauce Ensaladas & Sopas Traditional Mexican Soups and Salads Ensalada César – 12 Sopa de Letras – 9 Chef ’s original recipe with house made anchovy Caesar dressing Traditional tomato-based alphabet soup with panela cheese, avocado and Mexican cream Ensalada de Surimi con Palmitos – 11 Estilo Manolo – 3 Mixed greens with tomato, heart of palm, surimi and avocado Add black bean cream Caldo de Camarón – 12 Pozole Rojo – 15 Serrano pepper and shrimp broth with diced potatoes and carrots served Pork broth with dry chilles, maize, pork accompanied with lettuce, in traditional Mexican peltre cup reddish, oregano, lemon and tostadas Crema Poblana – 12 Corn and Poblano pepper cream A Las Brasas Brasas, meaning embers. Chef utilizes our Vesuvio oven to grill over natural wood embers to give it a unique straight from wood fire taste. Served with corn Fuertes tortillas. “Fuertes” literally translated to strong, in Mexico is a term used as a synonym to Main Dishes Pulpo – 28 Mexican coast octopus cooked al pastor adobo style with roasted Flautas – 10 pineapple chutney Flashed fried corn tortillas rolled with chicken and served with Mexican cream, queso fresco, lettuce and tomatoes Huachinango a la Talla – 26 Acapulco adobo style Red Snapper fish filet Chile en Nogada – 18 Roasted Poblano pepper stuffed with a classic ground beef Tuetanos – 26 recipe topped with “Nogada” sauce, walnut, goat cheese, sherry, Bone marrow cooked with black garlic butter and topped with white wine and cream sauce sirloin chicharron Arrachera – 28 Ribeye – 56 Grilled Heartbrand Wagyu skirt steak served with bulb onions 14 oz Heartbrand Wagyu ribeye with sea salt and tortillas Tomahawk – 126 Milanesa – 14 40 oz Heartbrand Wagyu bone-in tomahawk with sea salt (this Thinly sliced and lightly breaded Heartbrand beef sirloin with dish may take up to 45 minutes or more) avocado, slices of tomatoes and a lime wedge Cover it in 24k gold leaf – 38 Enchiladas – 12 Coliflor a las Brasas – 12 Enchiladas filled with chicken topped with salsa, cheese and Cauliflower with a chipotle cream sauce and chapulín seasoning Mexican cream Verdes – Tomatillo and serrano pepper Alcachofa a las Brasas – 11 Rojas – Tomato, pasilla and arbol pepper Roasted artichoke served with a chipotle cream sauce Suizas – Cream based tomatillo and serrano pepper Mole Poblano – Pueblas classic black mole Para Acompañar Shareable Items Sabana de Invierno – 16 Thinly sliced and lightly breaded Heartbrand beef sirloin Sides – 6 Sides – 3 topped with black beans, green salsa and melted cheese Arroz Poblano Tortillas de Harina Add avocado – 3 Papas a la Diabla Tortillas a Mano Frijoles Refritos Mini Tortillas Chiles Toreados Salsa de Habanero Fresh Guacamole Salsa Verde Cremosa Cebollitas Asadas Salsa Verde Panela Asado Salsa Roja Salsa Sampler – 5 2 oz of each of our salsas with tostadas Bebidas Postres Non-alcoholic Beverages Traditional Mexican Desserts Aguas Frescas Pastel de Campechana – 14 Glass – 4 Pitcher – 10 Traditional Mexican puff pastry vanilla ice cream cake with cajeta Agua de Mazapán Fresh De la Rosa marzapan water Flan de Guayaba – 9 Jamaica Guava custard Hibiscus flower water Limonada Al Chile Chocolate – 11 Fresh squeezed limeade. Sparkling or still water Chocolate brownie with serrano and epazote coulis Naranjada Fresh squeezed oranges. Sparkling or still water Café Agua De Temporada Ask about our seasonal agua fresca Americano – 4 Espresso – 3 Cappuccino – 4 Catering & Events Cuishe offers a variety of Catering and event packages customized to you needs. We offer on site and off site catering as well as three private dining rooms with video and sound capability with a combined capacity of up to 200 people. With dedicated event staff, Cuishe will ensure your every expectation is met for your event. For more information, contact us at [email protected] or (210) 605-7759. Happy Hour 2-7 PM Weekdays 50% off all Straight Agave Spirits served neat Draft Beer – 4 Cazuelas – 6 Tacos de Canasta – 7 Cantaritos – 13/35.
Recommended publications
  • Nuevo Leon Menu 2018
    Ensalada Pechuga o 11.45 Burrito Verde Dinner 9.45 Cócteles - Cocktails Arrachera Ground Beef Salad with chichen Burrito De Bistec Dinner 9.45 Camarón 14.95 breast or skirt steak Steak Barrito Camarón y Pulpo 14.95 Combinación 10.95 Burrito Colorado Dinner 9.45 1 taco, 1 tostada, 1 tamale, Pork Barrito 1enchilada, corn tortillas, crisp and covered with beans, Burrito De Bistec Dinner 9.45 Pollo Barrito lettuce and cheese French Fries Sm. 2.50 Lg. 3.50 Flautas De Pollo o Picadillo 9.45 Orden De Crema 2.00 Tortillas rolled and filled with Orden De Queso 2.00 chicken or ground beef and covered with special sauce, Arroz O Frijoles (to go) 16 oz $4.00 | 32o $8.00 sour cream and avacado dip Chips and salsa 12oz (to go) 6.95 Mariscos - Seafood Chile Jalapeno order 1.50 Aguacate order 3.00 Huachinango 18.95 Filete De Pescado A 15.95 Camarón A La Diabla 16.95 La Plancha Camarón A La Plancha 16.95 (Con arroz, papas fritas 3 Taco Pescado 10.45 y ensalada) Fish Tacos Bebidas - Beverages Caldos-Soup Limonada 3.00 Camarón - Shrimp 15.95 Siete Mares 15.95 Agua De Horchata 3.00 Sodas (Pop) 2.00 4.6875 “ Topo Chico 2.50 Especiales del Dia- Daily Specials Agua mineral preparada 3.75 Coca Mexicana 2.50 Goditas/Sope 4.95 4 Queso Panela Ranchero 9.95 (De Chicharron, queso, Jarritos 2.50 asada) Chuleta Ranchera 9.45 Café (for dine in) 2.00 (con frijoles de olla y arroz) Café (Coffee To Go) Sm.
    [Show full text]
  • Menú a La Carta
    Menú A La Carta El Picoteo (Aperitivos) Longaniza de Pollo a la Parilla, servida en salsa al escabeche $9.95 Mozarella Sticks $4.95 Rellenitos de Yuca $4.95 Bolitas de Queso $4.95 Sorullitos $4.95 Alitas de Pollo $8.95 Montaditos de Churrasco, servido con pimientos dulces y cebolla $9.95 Montaditos de Pollo, servido con pimientos dulces y cebolla $9.95 Chorizos al Vino $9.95 Tabla de Jamón Proscuitto y Queso Manchego $16.95 Las Casitas Sampler $16.95 (Servido con las sabrosas frituras de la casa tales como: pastelillitos de jueyes, carne o pollo, rellenitos de yuca y alitas de pollo. Sale con salsa criolla de la casa y mayoketchup.) Sopa del Día $4.95 Tabla de Jamón Proscuitto y Queso Manchego Mofongos Camarones $23.95 Pulpo $22.95 Carrucho $22.95 Churrasco $23.95 Mofongo Relleno de Carrucho Aves Pechuga de Pollo al Ajillo $13.95 Pechuga de Pollo a la Parilla o Salteada $13.95 (A la parrilla o salteada, en salsa al ajillo, salsa de vino blanco o salsa criolla) Pechuga Parmesana $14.95 (Servida con pasta fetuccini en salsa marinara y queso mozzarella) Chicharrones de Pollo $9.95 Pechuga de Pollo al Ajillo Carnes Churrasco 12 oz.a la Parilla o Salteado, servido con chimichurri, setas o vino $21.50 Filete Mignon 10 oz. a la Parilla o Salteado con salsa de vino o setas $34.95 Porterhouse 23 oz. ensalsa de vino o setas $29.95 T-Bone Steak a la Parilla o Salteado con salsa de vino o setas $25.95 Mar y Tierra $35.95 (Medallones de filete de mignon, camarrones o langosta) Churrasco Cerdo Baby Back Ribs servidas en salsa de BBQ o guayaba $14.95 Masitas de Cerdo encebolladas $12.95 Chuleta Can Can $16.95 Baby Back Ribs Pescados y Mariscos Pulpo $20.95 (en ensalda o salsa de vino o en ensalada) Carrucho $20.95 (en ensalada, salsa de vino, a la mantequilla, criollo o al ajillo) Dorado10 oz.
    [Show full text]
  • Automatización De Un Sistema Dosificador De Cocadas
    2010 Universidad de San Buenaventura Automatización de un Ingenio Sistema Dosificador Diseño Innovacion de Cocadas SPC-35 INGENIERÍA MECATRÓNICA El proyecto consiste en la automatización y construcción de un sistema dosificador de cocadas cumpliendo con todos los requerimientos de producción e higiene solicitados por la empresa PRODUCTOS RIMAR LTDA. CESAR LEONARDO BEJARANO ELADIO ANTONIO DEL CASTILLO AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 2 AUTOMATIZACIÓN DE UN SISTEMA DOSIFICADOR DE COCADAS ELADIO ANTONIO DEL CASTILLO CAMACHO CESAR LEONARDO BEJARANO GONZALEZ Trabajo de grado como requisito para optar al título de Ingeniero mecatrónico INGENIERO ALCY BLANCO UNIVERSIDAD DE SAN BUENAVENTURA FACULTAD DE INGENIERÍA INGENIERÍA MECATRÓNICA BOGOTÁ 2010 3 Nota de aceptación: ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ ______________________________________ Firma del presidente del jurado ______________________________________ Firma del jurado ______________________________________ Firma del jurado Bogotá, ___de ________ de 2010. 4 Agradecimientos Primordialmente agradecer a Dios y a nuestras familias ya que con su apoyo incondicional el desarrollo de
    [Show full text]
  • Was the Taco Invented in Southern California?
    investigations | jeffrey m. pilcher WWasas thethe TacoTaco InventedInvented iinn SSouthernouthern CCalifornia?alifornia? Taco bell provides a striking vision of the future trans- literally shape social reality, and this new phenomenon formation of ethnic and national cuisines into corporate that the taco signified was not the practice of wrapping fast food. This process, dubbed “McDonaldization” by a tortilla around morsels of food but rather the informal sociologist George Ritzer, entails technological rationaliza- restaurants, called taquerías, where they were consumed. tion to standardize food and make it more efficient.1 Or as In another essay I have described how the proletarian taco company founder Glen Bell explained, “If you wanted a shop emerged as a gathering place for migrant workers from dozen [tacos]…you were in for a wait. They stuffed them throughout Mexico, who shared their diverse regional spe- first, quickly fried them and stuck them together with a cialties, conveniently wrapped up in tortillas, and thereby toothpick. I thought they were delicious, but something helped to form a national cuisine.4 had to be done about the method of preparation.”2 That Here I wish to follow the taco’s travels to the United something was the creation of the “taco shell,” a pre-fried States, where Mexican migrants had already begun to create tortilla that could be quickly stuffed with fillings and served a distinctive ethnic snack long before Taco Bell entered the to waiting customers. Yet there are problems with this scene. I begin by briefly summarizing the history of this food interpretation of Yankee ingenuity transforming a Mexican in Mexico to emphasize that the taco was itself a product peasant tradition.
    [Show full text]
  • Ihaw Vegetables Rice Desserts
    APPETIZERS MAIN COURSES Ukoy Adobong Manok sa Gata A combination of shrimp, vegetables and mongo sprouts Chicken prepared in a marinade of coconut milk, soy sauce, deep-fried in batter vinegar, garlic, and black peppercorns Lumpiang Ubod Pinalutong na Tadyang Heart of palm and shrimp roll served with sweetened soy Crispy, deep-fried beef ribs sauce, fresh or fried Bistek Tagalog Lumpiang Shanghai Sirloin steak with soy-lime sauce, served with sautéed onion Fried spring rolls filled with shrimp, pork and vegetables rings served with sweet chili sauce Crispy Pata Good for two persons Sisig Deep-fried pork knuckles The ultimate pulutan companion that goes with beer or steamed rice Kare Kare Oxtail stew in peanut sauce Chicharon Bulaklak Pork entrails deep-fried in vegetable oil Binagoongan Baboy Pork sautéed in shrimp paste Dulong Anchovies sautéed in olive oil, garlic and chili Lechon Kawali Deep-fried pork belly SALADS Pinalutong na Tilapia Ensaladang Talong at Kamatis at Manggang Hilaw Crispy deep-fried tilapia Vegetables with fish sauce and tomatoes Balesin Islander Salad IHAW – IHAW Mixed greens with a choice of dressings Chicken Inasal Inihaw na Liempo Manggang Hilaw at Bagoong Inihaw na Pusit Green mango with shrimp paste Inihaw na Sugpo Inihaw na Lapu-lapu Inihaw na Tilapia SOUPS Inihaw na Hito Binakol Fish fillet cubes boiled in coconut juice and minced tomato, served in a buko shell VEGETABLES Pinakbet Munggo Soup Ampalaya Guisado Mung bean soup Chop Suey Kangkong sa Lechon Bulalo Good for two persons Boiled beef shanks with native vegetables. RICE Sinigang na Hipon Good for 2-3 persons Garlic Rice Fresh prawns in sour broth with tomato, onions and native Steamed Rice vegetables Adobo Rice Sinigang na Baboy Good for 2-3 persons Pork in sour broth with tomato, onions and native vegetables DESSERTS Fresh Fruits in Season Single MAIN COURSES Platter Fried Chicken Leche Flan Half Buko Salad Whole Balesin Fruit Salad Halo-halo Adobong Manok Mais con Hielo Chicken prepared in a marinade of soy sauce, vinegar, garlic, Palitaw and black peppercorns Bibingka .
    [Show full text]
  • Dine-In Menu
    DINE-IN MENU STARTERS QUESO DIP reg 6.29 large 10.59 COMBINATION PLATES GUACAMOLE SALAD 7.59 served with Mexican rice & choice of beans QUESO LOCO queso dip with ground beef, guacamole & sour cream 9.59 PRESIDENTE two cheese enchiladas, chalupa, queso chip, beef taco & guacamole 12.99 ZAPATA queso chip, crispy beef taco & two cheese enchiladas 10.39 ROSITA guacamole, bean chalupa & two cheese enchiladas topped with queso 10.39 SUMMER SPECIAL guacamole, crispy beef taco, bean chalupa & queso chip – not served TEX-MEX FAVS with rice & beans 8.99 BURRITO CON QUESO loaded with 100% ground beef, smothered in queso 10.19 CANTINA NACHOS fajita chicken 11.29 | fajita beef 12.49 guacamole, sour cream and jalapeños chicken 10.99 | combo 12.19 shrimp 12.29 | ground beef 10.59 SEAFOOD FEATURES QUESADILLAS guacamole, sour cream and jalapeños served with Mexican rice & choice of beans chicken 10.99 | beef 13.19 combo 12.19 | cheese 9.49 POLLO Marisco you know it, you love it - gulf shrimp & crawfish tails, sautéed to order in our creamy white wine sauce atop a grilled chicken breast, cucumber relish 15.29 chicken taquitos guacamole, queso, jalapeños & crema 9.99 SEAFOOD ENCHILADAS two cheese enchiladas smothered in our white wine cream sauce with sautéed shrimp & crawfish tails 12.29 southwest eggrolls seasoned shredded chicken, roasted corn, yucatÁn fresh, never-frozen tilapia prepared grilled or fried, topped with marisco sauce; served spinach, black beans, cheese & with cucumber relish 17.99 bell peppers - amazon sauce 10.59 fish tacos two. fresh, never-frozen, tilapia - avocado, cabbage slaw & chipotle mayo 11.99 SHRIMP EMPANADAS fresh shrimp, cheese, poblano peppers & Mexican spices; with avocado salsa, guajillo and chipotle sauce HOUSE SPECIALTIES four 11.99 | three 9.59 | two 6.59 served with Mexican rice & choice of beans PORK TAMALEs three with guacamole.
    [Show full text]
  • CONTACTLESS MENU Impress Your Guests!
    Menu CONTACTLESS MENU OPEN THE CAMERA ON YOUR SMART PHONE HOLD IT OVER THE QR CODE TO VIEW OUR MENU www.facebook.com/Bodegadc Impress your guests! For both cocktail party and seated dinner events we offer preset or customized menus along with paella packages for groups of 10 or more. Please inquire at [email protected] Tablas Tabla de Quesos Españoles con 17 Acompañamientos Chef’s Selection of Spanish Cheeses and Accompaniments Tabla de Jamón Serrano con Manchego 19 Jamón Serrano with Manchego Cheese SOUPS Sopa de Lentejas 8 Lentil Soup with Chorizo Sausage Gazpacho Andaluz 8 Traditional Andalucían Chilled Gazpacho Soup Sopa de Pescado con Fideos 14 Traditional Seafood Broth with Shrimp, Clams, Mussels and Fideo Noodles SALADS Ensalada de Peras y Nueces 9 Field Green Salad with Pears, Walnuts and Goat Cheese tossed in a Honey Vinaigrette Ensalada de la Casa 9 Romaine Lettuce tossed in a Garlic Anchovy Dressing topped with shaved Idiazábal Cheese Ensalada de Tomate con Bonito del Norte 10 Beefsteak Tomatoes, Onions and Bonito Tuna COLD TAPAS Boquerones con Guindilla Vasca 9 Cured, Marinated Anchovies with Basque Pepper Aceitunas de la Casa con Guindilla Vasca 7 Marinated House Olives with Basque Peppers Tostada de Queso de Cabra con Miel 9 Toasted Bread with Goat Cheese and Honey Pan con Tomate y Jamón Serrano 9 Catalonian Tomato Bread with Jamón Serrano Pan con Tomate y Queso Manchego 8 Catalonian Tomato Bread with Manchego Cheese HOT TAPAS Pimientos del Piquillo a la Plancha 8 Seared Piquillo Peppers with Sea Salt Croquetas de Pollo
    [Show full text]
  • Cafémayapán 2000 Texas
    caféMayapán 2000 Texas El Paso, TX 79901 915-217-1126 www.mujerobrera.org Catering Available! caféMayapán Menu APPETIZERS Chile con Queso Fresh green chile strips, onion, tomato & garlic in chicken broth with chunks of white cheese just to the point of melting. Served with small corn tortillas. $5.99 Mini Tostadas (4) Mini oven baked tostadas with beans, queso fresco & pickled red onion. $3.75 Ensalada de Guacamole Fresh avocado salad $8.50 SALADS SSOUPOUPSS Ensalada Mayapán $6.99 Caldo de Res $5.50 Fresh roasted & peeled green chile stuffed with Mexican style beef & vegetable soup served a chicken salpicón in a vinaigrette with rice and corn tortillas small...........................................................$3.99 large...........................................................$6.75 Salpicón de Res $6.99 Sopa de Fideo con Albondigas $4.50 Fideo soup with turkey meatballs, & corn tortillas Classic fine shredded beef salpicón in a cilantro vinaigrette large...........................................................$5.75 small...........................................................$3.99 Nopalitos en Ensalada $6.75 Sopa Azteca $4.99 Nopalitos, tomatoes, onion & cheese marinated in a The classic tortilla soup with cheese, avocado & mild jalapeño vinaigrette. chipotle chile in a light red chile and tomato broth small...........................................................$3.25 large...........................................................$5.99 Ensalada de Frijol Negro $6.75 Caldo Tlalpeño $5.50 Fresh roasted & peeled green chile
    [Show full text]
  • Antojitos Michalisco Menu
    Antojitos Michalisco Menu MENU Raspado $4.99 Elote $3.95 Mayo, Cheese, Chile Powder. Fruta Mix $6.50 Cucumber, Jicama, Mango, Sandila, Chamoy, Tajín, Limon. Fruta Solo Mango $8.25 Mango, Lemon, Chamoy, Tajín. Nachos Locos $7.25 Real 100% Beef, Nacho Cheese, Pico De Gallo, Jalapeños, Tostitos. Simple Nachos $7.99 Tostitos, Nacho Cheese, Jalapeños. Tornado $6.99 Mango, Jicama, Sandia, Japanese Peanuts, Chamoy, Squirt, Banderilla. Duritos $3.75 Valentina, Limon. Charola De Fruta $4.50 Melon, Sandila, Cucumber, Jicama, Mango, Chamoy, Tajín, Limon. Vaso De Cueritos $4.00 Cerritos, Valentina, Limon. Diablito $5.99 Tamarindo Syrup, Spicy Chamoy, Tajín. Mangonada $5.99 Mango Syrup, Spicy Chamoy, Tajín, Mango Pieces. Fresita Loca $7.10 Frozen Strawberry, Crema, Strawberry Syrup, Whip Cream. Milkshake $5.99 Courtesy of PNW Menus. https://www.pnwmenus.com. Menu items or prices are for informational purposes only and may not reflect recent changes. Please contact the restaurant directly with any questions. We tried our best to keep our menu database as current as possible. Menu outdated? Please email us a picture of an updated menu to [email protected]. Antojitos Michalisco Menu Banana Split $7.99 Three Single Scoops Of Choice, Whip Cream, Cherry, Strawberry Syrup, Chocolate Syrup. Plátanos Machos $5.20 Whip Cream, Leche, Strawberry Syrup. Fresa Con Crema $7.50 Strawberry’s, Cream, Whip Cream, Granola, Coconut. Papas Locas $7.00 Cucumber, Cuernitos, Pico De Gallo, Valentina, Chamoy, Tajín, Limon. Piña Loca $11.99 Pineapple, Cucumber, Mango, Jícama, Chamoy, Tajín. Takipina $15.00 Pineapple, Cucumber, Mango, Strawberry, Takis, Chamoy. Wendy Loca $6.99 Mango Ice Cream (milk Or Water-based), Mango Pieces, Tajín, Chamoy.
    [Show full text]
  • (773) 847-9755 We Deliver! Catering for All Occasions
    om nt.c ura esta DIN nter E IN • acalie CARRY OUT • www.tierr Catering For All Occasions (773) 847-9755 4070 S. Archer Ave. • Chicago, IL 60632 @TierraCalienteRestaurant @tierracalchi @tierracalientechi email: [email protected] We Deliver! DESAYUNOS / BREAKFAST ALL BREAKFAST SERVED WITH RICE, BEANS, POTATOES AND HANDMADE TORTILLAS. HUEVOS DIVORCIADOS ................................................................................ $ 6.95 Two sunny side eggs, one served in green sauce, other in red sauce. 2 HUEVOS ........................................................................................................ $ 7.95 Two eggs served sunny side up or scrambled with a side of bacon or jerky. HUEVOS RANCHEROS.................................................................................... $ 7.95 Two over easy eggs over fried tortillas topped with our house ranchero Sauce. HUEVOS ALA MEXICANA ............................................................................. $ 7.95 Scrambled eggs with grill onion, tomato and jalapenos. HUEVOS REVUELTOS .................................................................................... $ 7.95 Two scrambled eggs with choice of chorizo, ham, hot dog sausage or bacon. H uevo OMELET VEGETARIANO ............................................................................... $ 7.95 s Rancheros Mushrooms, spinach, bell pepper, onions and tomato (salsa ranchera optional). ASADA Y HUEVOS ......................................................................................... $10.95
    [Show full text]
  • @Mezcalerodc 3714 14Th Street NW 202.803.2114
    Antojitos 1. Ceviche de Atun $12 11. Mussels con Chorizo $11 Ahi Tuna/Avocado/Manzano Chorizo/Tecate Beer/Chipotle Chile/Toasted Peanuts Sauce/Bread 2. Ceviche de Pescado $11 12. Tacos de Canasta $7 Fish marinated in Lemon Juice with Basket of Tacos/Frijoles/Papas con Onions and fresh Habanero Chorizo/Chicharon/Guajillo Sauce/Queso 3. Cocktail de Camarones $12 Gulf Shrimp/Avocado/Spicy Cocktail 13. Queso Fundido $10 Sauce Spicy Chorizo/Oaxcaca Cheese/Chihuahua Cheese/Peppers 4. Ceviche De Mariscos $13 served with Corn or Flour Tortillas Shrimp/Crab/Oysters/Fish/Spicy Seafood Sauce 14. Mushroom Fundido $9 Wild Mushroom/Oaxcaca 5. Duo de Ceviche $16 Cheese/Chihuahua Cheese/Poblano Choose any 2: Ceviche de Peppers served with Corn or Flour Atún/Ceviche de Pescado/Cocktail de Tortillas Camarones/Ceviche de Mariscos 15. Guacamole $7 6. Mezcalero Salad $7 Avocado/Onion/Cilantro/Serrano Mixed Greens/Honey Peppers/Tomato/Lime and Chips Vinaigrette/Cheese/Cucumber/Onions/ Grated Orange Peel/Pumpkin Seeds 16. Oysters al Carbon $12 Chipotle Butter Sauce/Parmesan 7. Jalapeño Caesar Salad $8 Cheese/Bolillo Bread Romaine Lettuce/Croutons/Cheese/ Mezcalero Dressing/Sardines 17. Flautas $8 Choice of Crispy Chicken or Beef/Sour 8. Seafood Nachos $12 Cream/Queso Fresco/Lettuce/Pico de Crab/Shrimp/Spicy Gallo/Topped with Guacamole Cheese/Jalapeños/Sour Cream/Guacamole 18. Sopes Trio $7 Any choice of Protein/Beans/Romaine 9. Nachos $10 Lettuce/Sour Cream/Queso Fresco Chicken or Beef/Beans/Jalapeños/Sour Cream/Guacamole/Pico de Gallo 19. Molletes $8 Open-faced Sandwich with 10. Fried Oysters $12 Chorizo/Cheese/Pico de Gallo D.F.
    [Show full text]
  • National City / 619-477-7071
    Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
    [Show full text]