BBQ, Cinco de Mayo, Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties

Margaritas & Mexican Mixed Grill

PARILLA MIXTA 

Starter: Guacamole

010
Chunky, traditional, authentic

Ensalada
Grilled Caesar (did you know Caesar salad originated in Mexico?)

Next: Something Cool

Gazpacho
Berry Gazpacho / Grilled Chipotle Shrimp/Tabasco Granita

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

Screen Shot 2017-07-03 at 4.26.35 PM

Pollo Adobado: Grilled Chicken marinated in our housemade adobado

Shrimp Skewers / Mojo de Ajo

Grilled Lobster Tails/ Mojo de Ajo

Grilled Chorizo (Housemade Mexican Sausage)

served with artisanal salsas

Salsa y Totopos
Salsa Verde /Pico de Gallo / Burnt Chipotle-Agave / Fresh Corn Salsa
63 - Volcanes (2) (1)
Volcanes: Grilled Baby Cactus Paddles with refried beans and Queso Oaxaca. Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED.

Frijoles Charros or Cowboy Beans
Rancho Gordo black beans, cooked with Negra Modelo Mexican beer, Chorizo (Mexican sausage), bacon, onions and spicy Serrano chiles

IMG_7178
Hand-made Tortillas

Charred Elote Bites
Elote (Grilled Corn Mexican-style) Pops/Chipotle-Agave Salsa/Cotija

Postre
Fresh Corn Masa & Cacao Sorbet

Margarita.jpg

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
Screen shot 2014-03-24 at 12.00.59 PM
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
Screen shot 2014-03-24 at 12.05.25 PM
We recommend a reposado tequila that has been aged in small barrels
We recommend Torres Orange over Gran Marnier: it’s lighter and easier to blend
Screen shot 2014-03-24 at 12.03.16 PM
We rim our glasses with Sal de Vida’s Ancho Chile Lime Salt

Advertisements
BBQ, Latin Cuisine

Argentinian Grill

Celebrate summer like they do in Buenas Aires, with a spread of meats hot off the grill! In the true spirit of Argentina, don’t offer just one, but rather an array from which your guests can choose, always with the requisite Chimichurri Sauce and Salsa Criolla,  accompanied by several heaping platters of creative salads! Don’t forget the have our bartender prepare a cocktail with Apostoles Gin, artisanal gin with notes of yerba mate, eucalyptus and pink grapefruit, or a Campari and Soda. Or, offer an Argentian wine tasting!

AMUSE BOUCHE

COCONUT-MANGO CEVICHE * G

aguachile

APPETIZER

SWEET POTATO AND GOAT CHEESE EMPANADAS

Screen Shot 2017-06-16 at 10.33.39 AM

GRILLED MEATS

GRILLED BAY LAMB CHOPS

(shown here served family-style with grilled artichoke hearts)

baby-lamb-chops-family-style

PORK TENDERLOIN

(shown here grilled as sliced, also available as medaillions)

Cuban Pork Roast

BEEF TENDERLOIN MEDALLION

(shown here with Finocchio al Forno)

filet-fennel-plate

served with Chimichurri Sauce and Salsa Criolla

Argentiniansalsas

SALADS 

Bay Salad 2
Best of the Bay Salad
Chef Gray's Tri-colore Smashed Beet Salad with Radicchio, Frisée and Toasted Garlic Chips
Tri-colore Smashed Beet Salad/ Radicchio/Frisée /Toasted Garlic Chips

 

Chef Gray's Cal-Mex Panzanella
Panzanella
Chef Gray's Endive Salad with Housemade Gravalx and Ruby Red Grapefruit.45.15 PM
Endive/House-cured Salmon/Strawberries

 also available, traditional Argentinean Sweet Potato Salad /Guajillo-lime vinaigrette

Dessert

LIME ICE WITH BERRIES  G

 G  INDICATES GLUTEN-FREE

* 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.

Feature image by Ricardo Velasquez

BBQ, Southern Specialties

Southern Specialites

This is a very partial listing of dishes I prepare from recipes shared with me by my bestie and Southern sister, Rutha Mae Barr. Eating her Chicken Supreme with Sour cream, Lima Beans and Dumplings is one of my fondest childhood memories.

SNACKIN’

Watermelon Rind Pickles
Grilled Shrimp Lettuce Cups

SALAD

Massaged Kale or Traditional Caesar*

ENTREE OPTIONS

Sous Vide Baby Back Ribs with Sweet & Sticky Sauce

1465633049_2606516c6f_z

Barbecued Beef Brisket with Texas Mopping Sauce
Barbecued Pork Loin with Bourbon Sauce

9496054927_20c7a8534f_z

Roasted Lobster with Bourbon and Brown Butter

Shrimp and Crab (seasonal) Gumbo

Jambalaya

309576933_69f7bdc7e0_z
photo by stu_spivack

SIDES

Kickin’ Cole Slaw

6644329035_ec5eebea5e_z

Foot Stompin’ Baked Beans

Rancho Gordo black beans, first stewed for 24 hours in a clay pot,

then cooked with bacon lardons / Chorizo / Blackstrap Molasses / Dark Rum  

Herbed Butter Grilled Corn

grilled corn

DESSERT

Peach/Blueberry/Fig Cobbler

IMG_5282

* 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.