TEQUILAS EVENT MENU
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Entremeses - Appetizers (served family style) |
Sopes
del Rancho
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During
the Mexican Revolution, women were a vital factor in the survival of
the campesino. Through battlefields and wide-open country,
they set up makeshift kitchens. These courageous ladies
provided a basic nutritional element. Hand made corn masa
rounded into flat shallow cups and filled with refried beans,
chorizo, ground meat or chicken topped with tomato, lettuce, fresh
cream and grated cheese.
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Queso
Fundido
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Melted
Chihuahua cheese with or without chorizo and poblano peppers.
Served with four flour tortillas.
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Ceviche
de Pescado y Camaron
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Fish
and shrimp cooked with the juice of a freshly squeezed lime and
heated with tomato, onion, cilantro and chile serrano.
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Empanadas
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It
literally means battered. Empanadas del dia. Today's
empanadas. Without a doubt the region of the Gulf of Mexico
offers us literally thousands of dishes with a variety that will
seduce even the most demanding palate. If is a region that was
influenced by the magical journeys of the Spaniards, Dutch, Britain
and French in addition to the contributions of the gigantic and
docile Africa. A dignified and simple representative of this
region is the empanada. Tortillas de maiz. Handmade corn
tortillas, filled with the freshest ingredients selected each day by
our chef.
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Flautas de Pollo
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This light and delicious appetizer consists of two very light corn
tortillas filled with chicken and covered with tomatillo sauce.
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| Main Courses
(choice of one per person) |
Mero
Tequilas
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We
could not do without the dish where our best known spirit becomes
playful. In this place, where the favorite son of the Mexican
soil, tequila, is venerated, fused with chile de arbol, a little
butter, his majesty the garlic and the peaceful lime juice over a steaming grilled grouper fillet.
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Camarones
A la Méxicana
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Jumbo Shrimp sauteed in a roasted tomato salsa, flavored with cilantro, onions and arbol peppers
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Mole
Poblano
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Spanish
colonialism had been the imposing force for decades, yet through
inter-marriage a new culture gradually emerged--the Mestizo.
In the city of Puebla, several convents were active in creating much
of the traditional Mexican cooking, as we know it today. One
such convent was expecting a visit by a distinguished
archbishop. A nun decided to serve a sauce known by the
Nahuatl Indians as "mulli". However "mulli"
is a potpourri of hot chiles. Knowing the holy man was not
accustomed to spicy dishes, she set to the task of adding
ingredients that would counteract the chiles: chile ancho,
dorado bread, tomato, cloves, bitter chocolate, chile poblano,
peanuts, sugar, almonds, chile guajillo, fried tortillas, chile
chalaca, carrots and garlic. This very combination makes a
mole poblano a truly rich and complex sauce. A succulent
boiled chicken breast exalted from the past. Served with rice
and refried beans.
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Filete
Grito
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"Grito"
means shout. This dish brings out a cry of joy when tasted,
confirming the high degree of culinary creativity that exists in
Mexico. The cactus leaf is a bed with the tropical tamarindo
sauce inviting the chile chipotle to participate as a witness in the
lynching of the fabulous filet mignon, along with the chiles
serranos. Rice, guacamole and refried beans as garnish.
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Plato
Vegetariano
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a cheese enchilada served with a stuffed poblano pepper
and cactus salad accompanied by rice and frijoles.
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| Desserts
(choice of one per person) |
Flan
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Traditional caramel custard.
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Crepas
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Caramel smothered crepes, served warm and topped with french vanilla ice cream and sprinkled with nuts.
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