You can choose one of the following one-class menus that I suggest:

 

Caldo Tlalpeño: A family recipe chicken soup made out of tomatillo, cilantro, chicken, chile chipotle, and vegetables.

Arroz Rojo:  Rice fried in vegetable oil and then cooked with onion, garlic and tomatoe puree.

Tortitas de pollo: Cooked chicken breast, onion, zucchini, apple, carrots; all of them shredded and mixed with egg batter, fried and served with a “salsa verde” (green salsa).

Sopa Tarasca: This is a wonderful soup from the state of Michoacán. It is prepared with tomatoes, onion, garlic and cooked black beans, blended until puree, and then strained, getting a very smooth soup. Garnished with sour cream, mexican manchego cheese and fried tortilla strips.

Arroz Verde: Rice fried with vegetable oil and then cooked with pureed poblano pepper, cilantro, onion and garlic.

Pollo en “Pipián” Verde: Pipián is a salsa based in pumpkin seeds. To prepare this version of a green pipián, fresh ingredients are used: chile serrano, lettuce leaves, tomatillos, cilantro, garlic, onion, and spices to season. It is served with pork meat or chicken; as you prefer.  Delicious!!!.

Sopa cremosa de Lentejas: Soup prepared with pureed lentils in a broth made with tomatoes, onion, garlic, blended and fried.

Rajas de Chile Poblano con Crema: Chile poblano strips cooked with onion, Mexican sour cream and cheese. It is a tradition to eat rajas in “tacos”, among many other ways to serve them.

Tinga de pollo: Chicken cooked and shreded mixed in a sauce thes is made with, fried onion, grlic, tomato, cilantro seasoned with bay leaf, marjoram and chile chipotle.

Sopa de Fideo Seca: Very traditional Mexican soup. This soup is made with thin noodles, which are fried and then boiled in a tomato, onion and garlic puree, until it becomes very dry. It is garnished with chile chipotle adobado and cream.

Rajas de Chile Poblano Guisadas: Chile poblano strips cooked with onion and tomatoes, simple but delicious. It is a tradition to eat rajas in “tacos”, among many other ways to serve them..

Pollo Encacahuatado: Chicken cooked in a sauce prepared with a dry chile, named “chile ancho” (dry chile), tomatoes, onion and garlic blended and strained to get a smooth “salsa” in which grounded peanuts and sesame seeds are added to thicken the salsa.

Sopa de Rajas de Chile PoblanoSoup prepared with tomatoes, onion garlic, poblano chile strips, potatoes and garnished with cream

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion, garlic, and lime.

Cerdo y noplaes en chile pasilla: This dish is prepared with pork meat that is brown in its own fat, and braise in a pasilla and tomatillo sauce, season with oregano; adding cooked nopales. .

Sopa de nopales y papa: Soup made with tomatoes, onion, garlic, cooked nopales (cactus pad) potaotoes and beaten egg.

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion and garlic.

Albondigas con rajas: Beef meat balls seasoned with cinnamon, cumin, cloves, black pepper, cooked in a Mexican tomato sauce seasoned with thyme, marjoram and bay leaf in which chile poblano strips are added..

Caldo Tlalpeño: A chicken soup prepared with tomatillos, cilantro, chile chipotle, vegetables and “chochollotes” ( tortilla dough dumplings).

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion and garlic.

Pollo en Pipian Rojo: Prepared with dry chiles such as chile guajillo or chile ancho, onion, garlic, spices to season and pumpkin seeds. We will serve this dish with pork meat or chicken; as you prefer. Delicious!

Sopa de Rajas de Chile PoblanoSoup prepared with tomatoes, onion garlic, poblano chile strips, potatoes and garnished with cream.

Arroz Blanco a la Mexicana: Rice fried in vegetable oil and cooked with chicken broth, onion and garlic.

Cerdo en salsa verde: This is a dish prepared with pork meat, that is brown in it own fat and braise in a green sauce make with tomatillos and cilantro. Simple and delicious.

More Info…

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