Test 1 Flashcards
Who develop
Ángel Carbajal
Restaurant
Nick- San Cabo San Lucas
Ahí tostada
3 tostadas per order
Finely chopped raw sashimi grade Hawaiian bigeye/ ahi tuna
Place atop a crisp wonton chip
Layered with pickled red onion avocado slices and sliced scallion
Served on a long rectangular plate
Drizzled with tostada sauce
Finished with white and black sesame seeds
Jalapeño tuna sashimi
9 pieces of thinly sliced raw sashimi grade Hawaiian bigeye tuna
Sever on rectangular plate
Each peace topped with a jalapeño
Drizzled with fresh squeezed key lime juice and tostada sauce
Hamachi with crispy onions
9 pieces of thinly sliced yellow-tail hamachi
Served on large bowl with chopsticks
Each peace topped with truffle salt
Drizzled with truffle ponzu sauce and crispy onion in the middle of the plate
Maguro lime roll
Yellow Chile stuffed with spicy tuna dipped in tempura batter then fried
Rolled with sushi rice, white sesame seeds and nori ( seaweed wrap)
Draped with thinly sliced ahi tuna and avocado
Cut into 8 pieces served on a long rectangular plate
Drizzled with ponzu sauce and curry oil
Finished with paper thin key limes slices, scallions and black sesame seeds
Clearl lobster roll
Skipper lobster tail dipped in tempura batter then Fried
Mixes with spicy mayo, cilantro, mango, avocado, red leaf lettuce and masago
Rolled with sushi rice in a shiso soy paper
Cut into 8 pieces
Served on a deep square plate atop lobster sauce drizzled with curry oil
Presented as a pyramid
Garnished with carrot curls and black sesame seeds
Wagyu beef roll
Sushi rice, nori seaweed paper asparagus avocado
Finish with torched A 5 wagyu beef, cut in to 8 pieces presented in a rectangular plate
Drizzled with ponzu sauce and curry oil
Serrano pepper and Maldon sea salt
Sushi rice
Rice wine vinagre, mirin sugar, kombu and calrose rice
Spicy mayo
Mayonnaise, sriracha, tgarashi, masago, Chile de árbol, sesame oil, miso, sugar and la costeña hot sauce
Curry oil
Curry powder and extra virgin oil
Tostada sauce
Soy sauce, chili oil and extra virgin olive oil
Ponzu truffle oil
Citrus ponzu, mirin, soy sauce, white truffle oil and kombu leaf
Lobster sauce
Rice wine vinegar, consola oil, rayu Chile oil, white onion, Coleman’s dry mustard, lite soy sauce and whole eggs
Spicy tuna
Hawaiian ahi tuna, spicy mayo, scallions
Lobster bisque
12 oz of smooth creamed soup flavor with cognac and 2 oz of lobster
Finish with brandy whipped cream and chives
Accompanied with a crostini and a spoon
Boston clam chowder
12 oz of traditional white chowder, mixed with an abundance of whole little neck clams, onions, celery, bacon and red skin potato, garlic, bay leaf, thyme, white wine and cream
Accompanied with a soup spoon and Cyster crackers
Tempura butter
Tempura flour mix water and whole egg
Mastros house salad
Iceberg lettuce mix with hard boiled egg, roasted red pepper, blue cheese crumbles, red onions, tomatoes grana Padano and diced u-7 black tiger shrimp
Seasoned with salt and pepper
Tossed in buttermilk blue cheese dressing
Served on a large bowl
Topped with a u-7 black tiger shrimp
Finish with chopped parsley
Caesar salad
Freshly cut romaine hearts and grana padano cheese
Season with salt and pepper
Tossed with our homemade Caesar dressing and warm home made croutons
Served in a large bowl
Finish grana padano cheese
Spicy mambo
Fresh cut romaine lettuces
Season with salt and pepper
Tossed with mambo dressing and grana padano cheese
Served in large bowl
Finish with grana Padano o cheese
Chopped iceberg
2 cups of freshly chopped iceberg wedge lettuce
Season salt and pepper
Served on a deep square plate
Layered with creamy buttermilk blue cheese dressing
Topped with diced tomatoes, hard boiled egg warm apple wood smoked bacon and blue cheese crumbles
Garnish with chopped parsley
Balsamic vinaigrette
Balsamic vinegar Extra virgin oil Dijon mustard fresh chopped parsley salt and pepper
Lemon vinaigrette
Lemon juice extra virgin olive oil salt and pepper
