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48 Cards in this Set
- Front
- Back
Quesadillas al Carbon |
*choice of chicken fajita steak or both flour tortillas, Montery jack cheese, garnished with poblano drizzle and cilantro served w/ sour cream, guacamole, and diced tomatoes |
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Nachos al Carbon |
Ten pieces topped w/ refried beans, cheddar cheese, *choice of fajita chicken steak or combo garnished with huac, jalapeños, sour cream, red bell peppers and cilantro |
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Queso Laredo |
Chile con queso with taco beef and pico de gallo |
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Ahi Tuna Tacos |
Three mini crispy corn tortillas, filled with poke tuna (sushi grade tuna, mixed with onions, cilantro and poke sauce) (pineapple |
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Ceviche |
Tilapia, bay scallops, shrimp, marinated in fresh lime juice and mixed with cholula hot sauce, capers, olives, red onions, red bell peppers, tomatoes, jalapeños and spices. garnished with avocado slices, fresh lime, cilantro and red tortilla chips |
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Esalada de cilantro y pollo |
mesclun mix and spinach, cilantro, and 5 oz of fajita chicken, tossed in cilantro lime vinaigrette (vinaigrette dressing mixed with lime juice and cilantro for a citrus flavor) topped with black beans, monterey jack cheese, veracruz vegetables, tortilla straws, and two avocado slices |
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Ensalada de Mango y pollo |
Mesclun mix and spinach, marinated chicken, mint and jicama tossed in honey vinaigrette (honey, rice wine vinegar, olive oil, and a hint of salt; sweet tangy flavor) topped with seasoned pumpkin seeds, queso fresco, mango slices and grapes |
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Ensalada de Camaron con Miel |
Mesclun mix and spinach tossed in tropical ginger vinaigrette (rice wine vinegar, mandarin oranges, crushed pineapple, sugar, honey and ginger; a strong citrus flavor) topped with goat cheese sugar roasted walnuts, jicama mango salad and four grilled shimp |
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Sopa de tortilla |
served table side; broth made with tortillas, tomatoes, onions, and spices with pieces of chi added, poured over tortilla strips and an avocado slice. cup or bowl. (dinner is bowl only) |
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Carne Asada |
8 oz of skirt steak seasoned and grilled topped topped with marinated onions on a bed of chimichurri sauce. served with avocado wedges and tomato wheel, grilled jalapeño, rice and three corn tortillas |
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Fatitas |
8 ounces of *fajita steak, chicken, or combo, served on a hot skillet on a bed of grilled onions and bell peppers, garnished with red bell peppers and cilantro. Served w/ rice and ranchero beans. 3 flour tortillas and set up of huac sour cream and pico |
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Chipotle pollo fajitas |
6 oz of chicken fajita meat topped w/ chipotle wine sauce, bacon, mushrooms and montery jack cheese. served on a hot skillet on a bed of grilled onions and bell peppers garnished with red bell peppers and cilantro |
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Fajitas Tres |
Three bacon wrapped shrimp, 4 oz of steak fajita meat and 4 oz of chicken fajita meat on a bed of onions and bell peppers |
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Costillas con fajitas |
4 pork ribs basted in jose cuervo bb1 sauce, 4 oz of steak fajita meat, and 4 oz of chi fajita meat on a bed of onions and bell peppers |
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Camaron poblano asada |
Sauteed shrimp, mushrooms, onions, spinach, and monterey jack cheese inside a poblano pepper wrapped in a seasoned grilled 8 ounce carne asada steak on a bed of chimichurri sauce. served w/ seasonal veggies, rice, and 3 corn tortillas |
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Tacos al carbon |
three soft tacos basted w/ cascabel sauce filled with **fajita chi or fajita steak** grilled and served w/ a tomato wheel and avocado wedges, queso, rice, and ranchero beans |
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Carnitas |
3 pork tibias braised and topped w/ chipotle wine sauce served with rice, veggies, and 3 corn tort |
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Relleno de camerones |
Roasted poblano pepper stuffed w/ shrimp, jack cheese, mushrooms, corn, spinach and zucchini, mixed w/ heavy cream and spices. topped w/ jack cheese, cilantro and roasted red bell peppers. served w/ cilantro lim rice and avocado wedges |
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Camarones Escondidos (hidden shrimp) |
9 oz chicken breast stuffed with 3 marinated sautéed shrimp, topped w/ sautéed spinach and chipotle wine sauce. serves w/ veggies and rice |
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Tampico |
9 oz grilled chi breast, topped w/ sautéed artichoke hearts, spinach, mushrooms, poblano peppers, onions, red bell peppers, jack cheese, and sour cream poblano sauce. served w/ veggies and rice |
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Pollo Mango Mole |
7 oz chicken breast cooked on the flat grill, topped w/ mango pasilla mole sauce (pureed pasilla peppers in adobo sauce, pumpkin seeds, sesame seeds, mango and heavy cream) topped with toasted pine nuts and micro cilantro. served w/ rice topped w/ avocado wedge |
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Torta de Carnitas |
Toasted Ciabatta bread, spread with goat cheese and apricot jam (ddid apricots, cinnamon, sugar, and red wine vinegar) topped w/ carnitas and a fried egg. Served french fries tossed w/ fried jalapeño and onions rings. |
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Torta de Costillas |
Ciabatta bread toasted, spread with mayonnaise, chipotle puree and black beans topped with shredded boneless beef short ribs, diced onions, sliced brined jalapeños, tomatillo sauce and apple jicama slaw (julienned apples and jicama, sliced green onions tossed in rosemary garlic spread served with fries tossed with fried jalapeños and onion rings. |
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Pescado del dia Red Snapper |
7 oz distinct, mild, sweet flavor. grilled |
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Halibut |
firm white meat with a delicately sweet flavor. grilled |
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Sea bass |
tender medium flaky and buttery texture with mild taste. sautéed |
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Redfish |
mild sweet flavor with firm flesh and large moist flakes. grilled |
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Flounder |
extremely delicate pure white lean and flaky very mild. grilled. |
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Sauce options for pescado del dia |
Jalapeño beurre blanc Roasted red bell pepper sauce mango ginger salso chili de arbor cream sauce chimichurri sauce veracruiz sauce chipotle aoili |
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Cascable Ribeye |
16 oz ribeye steak grilled and basted w/ cascabel sauce. served w/ potatoes confit and veggies |
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Tamales de Barbacoa |
2 homed tamales made with masa (cornmeal, oil and spices mixed to form a dough) then stuffed with a slow roasted brisket and steamed in a corn husk to keep it moist. Served over smoky guajillo sauce and topped w/ sautéed laredo veggies, served with side of rice. garnished w/ queso fresco |
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Enchiladas |
**choice of 2 or 3 enchiladas* **spicy chicken and jack cheese topped w/ sour cream poblano sauce, *beef with chili con carne sauce, or *cheddar cheese and onion w/ chili con carne sauce. served w/ rice and refried beans |
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Enchiladas de espinaca |
two enchiladas stuffed with sautéed spinach, mushrooms, and jack cheese, topped w/ sour cream poblano sauce and poblano drizzle. served with veggies and rice |
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Enchilada veracruz |
2 ench. stuffed w/ spicy chicken, spinach, sour cream, cilantro, and jack cheese. topped w/ tomatillo (green sauce) veracruz topping, torilla strips and queso fresco. served w/ veggies and rice |
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Enchildas de cangrejo |
2 ench, filled w/ crab meat topped w/ spicy chili de arbor cream sauce. served on a bed of tort strips and veracruz topping. Garnished with sour cream drizzle and roasted red bell peppers. Served w/ cilantro lime rice and veggies |
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Enchiladas de mole |
2 ench. with spicy chicken, jack cheese, mole sauce and sesame seeds. served w/ veggies and rice |
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Enchiladas de avocados |
2 ench stuffed w/ jack cheesepoblano peppers, artichoke and avocado, topped w/ tomatillo sauce. served on a bed of spinach and veracruz topping and topped w/ sour cream drizzle, cilantro and red bell peppers. served w/ jicama mango salad on a banana leaf. |
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Tacos de fajita |
3 beef fajita tacos, topped w/ avocados, pico, cilantro, queso fresco, and sour cream drizzle. Served with rice and black beans |
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Tacos de barbacoa |
3 slow roasted barbacoa tacos w/ jack cheese, topped w/ roasted tomatillo sauce sauce, pickled red onions and cilantro. Served with rice and black beans |
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Tacos de Carnitas |
3 slow roasted pork tacos w/ jack cheese topped w/ chipotle wine sauce, red bell peppers, queso fresco and cilantro |
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Tacos de pollo |
3 chk fajita tacos topped w/ avocado, pico, cilantro, queso fresco and poblano drizze. Served with rice and black beans |
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Tacos de costillas |
3 shredded boneless beef rib tacos w/ jack cheese, topped w/ roasted tomatillo sauce, micro cilantro, queso fresco and diced roasted red bell peppers |
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Tacos de pescado |
3 maui tacos w/ jack cheese, topped w/ chipotle aoili, veracruz veggies, red bell peppers, cilantro and queso fresco, served w/ cilantro lime rice, black beans and lime wedge |
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Tacos de hongos |
3 tacos with goat cheese grilled portabella mushrooms sautéed in balsamic glaze (balsamic vinegar, sugar and soy sauce) topped w/ micro cilantro, queso fresco and diced roasted red bell peppers |
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Flan |
creamy mexican custard topped with real cointreau caramel sauce. garnished with an orange wheel and while strawberry |
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mexican brownie |
chocolate brownie made with fudge, chocolate chips and pecans, w/ vanilla ice cream and brandy butter |
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mexican apple pie |
apple pie topped w/ brandy butter and cinnamon ice cream on a skillet |
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mango tres lenches. |
creamy vanilla cake topped w/ a mango cream sauce, fresh blueberries and a strawberry |