For Cinco de Mayo: Margaritas by a Master & Mexican Mixed Grill!

PARILLA MIXTA MEXICAN GRILL MENU
Botano
Tequila/lime Grilled Shrimp Skewers

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Black Bean “Hummus” topped with Pico de Gallo and Fresh Mexican Cheese

Ensalada
Jicama/Mango Salad with Baby Spring Greens and Chiptole-Lime Vinaigrette
Sopa
Chilled Avocado Soup
Plato Fuerte
Carne Asada (Grilled Steak)
Pollo Adobado (Grilled Chicken marinated in our housemade adobo)
Chorizo (Housemade Mexican Sausage)
Guarnichones
Choice of 3 salsas: Salsa Verde, Pico de Gallo & Burnt Chiptole Salsa w/Agave

63 - Volcanes (2) (1)
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

Volcanes (Grilled Baby Cactus Paddles with refried beans and Queso Oaxaca)

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Hand-made Tortillas
Elote (Grilled Corn Mexican-style)9665902221_3236fdec31_zPostre
Paletas (Mexican Ice Cream Pops)

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Making a great margarita is part art, part science. It requires a Mix Master (we’ve got a great one!) and quality ingredients, from the lime juice to the tequila to the rim salt. What’s so different about Margaritas Tres Señoritas (our sister company which specializes in Mexican catering and fiestas)?

We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes
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We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
We use organic agave syrup as a sweetener, not sugar and water
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We recommend a reposada tequila that has been aged in small barrels
We recommend Torres Orange over Gran Marnier : its lighter and easier to blend
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We rim our glasses with Sal de Vida’s Ancho Chile Lime salt, which is made just for this purpose

This menu is straight out my award-winning book, Celebraciones Mexicanas: History, Traditions and Recipes. Nothing says “Mexican” like a great Carne Asada. I use 4505 beef, marinated in my artisan adobado made with 3 mild-to-medium chiles, which I first dry-roast on the comal, then ground by hand in a molcajete, and finally blended with just a hint of chocolate. Guacamole and Frijoles Charros or Cowboy Beans plus a Classic Caesar Salad (did you know that the Caesar Salad was invented in Mexico?) and handmade tortillas finish out the menu, along with traditional Mexican Agua Fresca and dessert.

OTHER MENU OPTIONS

PLATO FUERTE/ENTRÉE

Carne Asada
Grilled steak marinated in my artisan 3-chile adobado and then grilled to order

GUARNICHONES/SIDES

FRIJOLES CHARROS/COWBOY BEANS
hearty and flavorful, Rancho Gordo black beans, cooked with Negra Modelo Mexican beer, Chorizo (Mexican sausage), bacon, onions and spicy Serrano chiles

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CLASSIC CAESAR SALAD*
prepared tableside

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GUACAMOLE
choose between Traditional Chunky and Tequila/Apple/Pecan
available mild, medium or piquante
BEVERAGE
AGUA FRESCA OR AGUA FRESCA MIMOSA
housemade flavored water, made with chef’s choice of seasonal fruit
mix with Champagne and topped with a splash a liqueur for a unique twist on a Mimosa
DESSERT
MEXICAN CORN CAKE

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

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