Starters & Botanas Flashcards
Cheese plate
One cheese selection:
Chilean honey topped w/truffle oil and cracked pepper
Grilled pan de yucca
Toasted Serrano peanuts
Chimichurri
Apple w/drizzled chile oil and orange habanero glaze
Zoe’s Fantasma salumi
Creekstone Beef Anticuchos
Two 2oz skewers of filet mignon
Marinated in soy and oaxacan Pasilla glaze
Grilled Topped w/aji panco malasis sauce
Plated w/soy aioli
Chx Anticuchos
Two 2oz skewers of chx tenderloins
Marinated in mole sauce
Grilled over open flame
Topped w/sesame seeds, Serrano peanuts, pepitas, drizzled w/sherry gastric
Shrimp Anticuchos
One skewer of three 8-12U prawns
Marinated in soy and panca chiles
Plated w/ chimichurri and soy aioli
Crispy Pork and Cola Lime Glaze
One of most popular starters
3 lettuce wraps Crispy pork belly flash fried
Tossed in soy sauce
Cocoa lime reduction
Pickled onion
Chiltepin peanut sauce
Pickled fresno chiles
Cilantro
Crushed Serrano peanuts
Guacamole
Our most popular starter
Prepared fresh in front of u
Choice of mild, med, hot
Haas avocados
Japs
Serrano peppers
Red onions
Tomatoes
Cilantro
Pureed garlic
Pressed lime juice
Rsted chipotle sauce
Pepitas
Cotija chz
Duck empanadas
From Empanar, Spanish for to wrap, an empanada is Masa stuffed with, in this case: confit duck (cured in cinnamon, allspice, star anise, sugar, salt, cumin and confit) shredded to appear like carnitas, oaxaca cheese and duxelle mushrooms (finely chopped crimini mushrooms, garlic, orange juice and zest, onion, soy sauce, thyme, butter), deep fried and topped with Hudson Valley Foie Gras, Crema de Foie (pan seared foie gras, deglazed with chicken stock, cream, salt, thyme) and orange habanero glaze (orange juice, apple cider vinegar, habanero, thyme, garlic, cumin, sugar) and Cilantro.
Cheesy and rich. Pre-prepped, no subtractions.
Chx tostadas
Three crispy corn tortillas
Top of with a black bean purée on top and bottom
grilled chx thighs
A little bit of ham hock
Cotija chz
Cilantro Fresno peppers
Spicy with aji rocoto aioli, SOS for mild.
Sub white bean puree and no ham for pork free option
Corn gorditas
3 maza pressed on flat top (pic shows one added)
Topped of with huiltacoche crema
Rsted corn
Squash
zucchini and mushrooms
Drizzle of sherry gastrique Pumpkin seed oil
Chile oil
Truffle oil
Pork Belly Pipil
5oz pork belly dry rsted for 4hrs
Served on top of black bean, rsted garlic purée Banana habanero aioli
Topped with red onions pickled in apple cider vinegar, OJ reduction, black pepper and Mexican oregano.
Avocado crema on plate
*great w/corn tortillas *pipil sauce - achiote, all spice, oj, red wine vinegar, Mexican oregano cooked into sauce
Grilled Street Corn
Traditional Mexican street corn
Grilled in the husk on a flame
Marinated in butter and cream and fire grilled to order
Finished with aji rocoto aioli Cotija chz Chile paprika *spicy
*can be cut off cobb
La Peral Blue
Sheep and Cow
from northern Spain
Texture: Creamy, firm, grainy
Flavors: buttery, Caramel, Mushroomy, spicy, sweet
Pairs well with: white wines, sherry
Senoria de Monteloraina
Sheep
From: Fresno de la Ribera, Castillo
Fully bodied, slightly tangy. nutty notes. Light rind
Similar to manchego
Pairs will with: Spanish Rioja or Sherry
Details: Cured/aged for at least 10 months.
Idiazabel
sheep
From: Basque and Navarra Regions of Northern Spain
Picks up smokey flavor because the chzs are stored near fireplaces. There are no chimneys in the simple mountain huts, so the chzs absorbed the sweet, aromic smoke.
Texture: Dry, but not crumbly
Tastes: burnt caramel and bacon, buttery, nutty, sweet
Pairs well with: Bordeaux and Cab Sauv.
Perail Papillon
Sheep
From: Causses, France
Texture: Creamy
Tastes: Earthy, Gentle sweetness, sheepy
Pairs well with: Chardonnay or Sancere
