featured, Latin Cuisine, Mexican Specialties, Seafood Specialties

Menu of the Month: Californio Tasting Dinner

The following is a small sampling of the menu items I offer. For a more extensive selection, please see the Modern Mexican menu on Tres Señoritas Gourmet, our sister site

 APPETIZERS

Mexican Cheese and Cured Meats Board

Mexican Cheese Board
Grilled Chile-Lime Baby Cactus/ Queso Fresco/ Habanero Jack/ Cured Chorizo/ Panel Cheese with Guava Paste/ Cecina: cured Mexican beef (not shown)

Elote Pops: (seasonal) our version of a Mexican street food favorite, grilled, dusted with lime butter and Cotija cheese, topped with my signature Burnt Chipotle Mecca Salsa

Charred Elote Bites

Alas Locas- “crazy” chicken wings, select from Mole, Chipotle BBQ, Mexican Dry Spiced

chicken wings riNux
photo by riNux

Handmade Blue Corn Tortillas / Black Bean Hummus/ Chorizo & Wild Mushrooms (see below) or choose “Higo” de Gallo (Pico de Gallo with fresh figs) or Charred Panela Cheese & Avocado

Black Bean Hummus Chorizo Mushrooms

Tapenades / Flatbread

Poblano / Black Olive / Fig Tapenade

 Hearts of Palm Dip

Salpicon de Mariscos Mixta: “salpicon” literally translates as a “jumble”, I use crab meat and shrimp with fresh lime and chile, served on a house-made tostada

OR

Seared Scallop/ Burnt Chipotle Mecca Salsa

Scallop Spoons

OR

House cured Tequila-Cilantro Salmon Rosettes on Cucumber Coin

cured-salmon-rosette-spoons

SMALL PLATE SELECTIONS

Trio of Moles

Mole Verde made with tomatillo, cilantro, romaine lettuce, pumpkin seeds, and epazote/ Blackberry Mole/ Hazelnut Mole / handmade corn tortillas made from locally-milled masa

trio of moles

OR

Tostadita de Pollo en Mole
Blackberry mole / handmade “green” nopalito-corn tortilla / shredded chicken / Queso Cotija / plantain chip

  • blackberry-mole-small-tortilla-app

Tamal De Cazuela

Choice of Corn /Sweet Red & Poblano Chiles/ Onions / Garbanzos / Green Beans or Tinga de Pollo (Mexican chicken fricassee with Chipotle Chiles, Spanish White Onion, Cinnamon, and Spices)

tamal de cazuela from book

OR

Eggplant en Nogada

Eggplant Nogada

Eggplant/Poblanos/Golden Raisins/Walnut with a Walnut Crema Mexicana Sauce

PLATOS FUERTE (LARGER PLATE)

Halibut Plate.JPG

Grilled Chilean Sea Bass grilled in Banana Leaf / Meyer Lemon & Peruvian Orange / Pasilla & Ancho Chile Adobo

OR

Pistachio-crusted Salmon with Pistachio Pipian
(Pipians, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)
Purple Peruvian Fingerlings / shredded rainbow carrots / roasted tomatillo half

pipian-salmon-plate

Fresh Mango Salsa / Sweet Potato Plantain Mash

OR

Carne Enchilada Estilo Michoacán: Beef Brisket / Pasilla Chile Salsa /Tomatillos

INTERMEZZO

Fig Sorbet

Spiced Fig Sorbet / Pistachio Dust

DESSERT

Mexican Corn Cake

Cienna’s Agave & Rum Soaked Mexican Corn Cake

 

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

Margaritas & Mexican Mixed Grill

PARILLA MIXTA 

Starter: Guacamole

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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

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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

Food Stations, Latin Cuisine, Peruvian Cuisine, Small Plates

Peruvian Menu

From our bartender: I love when a host selects a Peruvian menu. It allows me to show off my Pisco Sours!

pisco sour not ours
photo by Naotake Murayama

 

Menu selections gracias a Daniela Meza-Gray and her mother, Jennifer Bazan, who have generously cooked side-by-side with me and shared many of their family recipes!

PERUVIAN TASTING STATIONS

ANTICHUCHOS

Peruvian-style skewers

Peruvian Chicken Skewers

De Pollo/ Chicken/ Pickled Red Onion/ Chimichurri Sauce

Albondigos Peruvian

Albondigas/ ground lamb meatballs/ sherry cream sauce/ pea puree

CAUSAS

Terrines of lime-chile mashed potato, served cold

IMG_1131 

Cangrejo/ crabmeat/ hardboiled egg/ avocado/ aioli

Vegetales/ tomato/ avocado/ roasted red pepper/ red onion/ Salsa Huacaina

CEVICHE*

Ceviche Tasting Station

Ahi tuna/ sesame oil/ avocado/ cashews/ nori/ ponzu
Chef’s choice of white fish/ coconut/ mango/ red onion/ lime

SAMPLE DINNER SERVICE

Parihuela (Peruvian Seafood Stew): fish/ shellfish/ yucca/ tomato-fish broth

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photo by Merri

Garlic bread

Mac ‘n Queso: Pasta Shells/ White Cheddar / Peruvian Corn / Palm & Artichoke Hearts

Grapefruit Avocado Arugula Salad/ Ahi Panca Vinaigrette

* 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.

Cuban Fare, Gluten-free, Latin Cuisine

A Cuban Taste Adventure

Screen Shot 2016-09-04 at 3.02.20 PMWhy just dine when you and your guests can take a virtual voyage to somewhere exotic? Let our Mixoligist pair a Cuban Bar Menu, and then add a tablescape that matches your menu.

SIGNATURE COCKTAILS

pisco sour not ours

CHOPIN CUBAN COCKTAIL
Vodka / Champagne/ Sprig of Mint

MOJITO

VOLSTEAD
Fresh strawberries muddled / simple syrup/ vodka/ elderflower liqueur

CEVICHE TASTING

Scallops /Habanero /kumquat / sweet potato / smoked sea salt

Chef’s choice of white fish / Aji Amarillo /pineapple /vanilla / tomatillo

Arabesque: tuna / soy /citrus / chile verde / sesame seeds

Scallop Ceviche

SMALL PLATES

(served plated,  restaurant-style)

TROPICAL SALAD

Beets /grilled blood orange /almonds /radish coins /Manchego/ Blood orange vinaigrette

beet salad 2

ENSALADA DE PULPO: Grilled octopus salad

Enslada de Pulpo

PLANTANOS MADUROS

IMG_0996

YUCA CON MOJO DE AJO

IMG_0984

LARGER PLATES

PLANTAIN-CRUSTED HALIBUT GIMG_0999

ARROZ CON POLLO G
Slow-cooked chicken with saffron rice, olives, capers and roasted red peppers
served with white rice and Cuban-style Black beans
OR
CHULETAS CON ARROZ CON COCO  G
Grilled Chile-marinaded Pork Chops with Mango Salsa
and Coconut Rice
OR
CUBAN PORK ROAST
Cuban Pork Roast

DESSERT BAR

Parfait de limon verde y mango: Mango-Key Lime Mouse Parfait/ shredded sweet coconut

Mango-Key Lime Parfaits

Chocolate con crème de aguacate: Artisanal dark chocolates filled avocado cream

Pastelito de naraja y almendra con ron y yogurt: Orange-Almond Cake / Rum & Yogurt Sauce

Panna Cotta de Coco con Mango: Coconut Panna Cotta/ Mango Purée

coconut-panna-cotta

IMG_1002

INDICATES GLUTEN-FREE OPTION

* 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.

Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties, Mother's Day, Valetine's Day Dinner

Summer Floral Notes 6-course Dinner Menu

Nothing says “Mother’s Day” quite like flowers! In this unusual menu, I infuse something floral in every course to create an unforgettable meal.

AMUSE BOUCHE

Screen shot 2015-01-15 at 4.59.15 PM

Salmon Candy/ Edible Flowers

APPETIZER
69 - Stuffed zucchini flowers
Flores de Callebaza Rellenos
Squash blossom flowers / Bellwether Farms ricotta

SALAD
Raw Artichoke Salad / Parmigiano Reggiano / Mint

baby arugula / Napa Valley EVO

ENTRÉE

Screen shot 2015-04-06 at 1.40.35 PM
photo by Ann Larie Valentine

Quail in Rose Petal
(the very same dish that was made famous in the bestseller Like Water for Chocolate)

served with
HANDMADE TORTILLAS WITH PRESSED EDIBLE FLOWERS

tortilla-with-zucchini-flower-embedded-2.jpg
DESSERT
GELATINA ARTISTICA
Screen shot 2014-03-30 at 10.39.15 AM
Rosa Rodgriguez prepares an all-natural gelatin dessert which is completely edible, artwork on a plate in a French tradition that migrated to Mexico

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

Day of the Dead, Gluten-free, Holiday Menus, Latin Cuisine, Mexican Specialties

DIA DE LOS MUERTOS MENU Oct. 30-Nov.

APPETIZER

Tortitas de Cempazuchitl en Caldito

Screen Shot 2015-08-29 at 3.29.35 PM

(Marigold Patties in Tomato Broth)

Marigolds are the flowers traditionally strewn along the say to guide the returning spirits of the departed and are used in recipes special to this season

ENTREE

Pumpkin Mole

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served with your choice of chicken or turkey

Mexican “Red” Rice

Frijoles de Olla

(Rancho Gordo beans, stewed for 24 hours in a clay pot, which adds a subtle but perceptible flavor)

Tortillas a Mano

(Handmade corn tortillas)

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DESSERT

Calebaza en Tacha

412 - calabaza en tacha
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes, ALL RIGHTS RESERVED

(Candied pumpkin)

Pan de Muertos

Screen Shot 2015-09-27 at 10.20.29 AM
Photo by Adriana Almazan Lahl from Celebraciones Mexicanas: History, Traditions and Recipes by Andrea Lawson Gray and Adriana Almazan Lahl, ALL RIGHTS RESERVED.

(Bread of the Dead, omitted from Gluten-free menu)