It's funny, last week explaining that I do not have internet at the cafe and to * call * after 9:00 on Friday, Saturday and Sunday. Came home on Sat. & Sun. night to find emails that day requesting rez' for those days. Sorry, but, it was on the web page all week last week.
I just don't understand why a smartphone is used for everything but, a telephone.
Oh yeah, contrary to "word on the street " ...
we are not closing.
Friday night "those ginormous shrimp" pair up with fresh seared pineapple in a killer curry with Kaffir lime leaf and coconut. Also on the menu is a new pork dish from Ecuador with Annatto paste and aromatic spices and one of my favorites, a Yucatecan dish with turkey and chilmole.
Saturday night a little Oaxacan & house fusion with chicken with a macadamia nut crust hit with Ancho and orange salsa. A savory salmon with orange pomegranate salsa and a cold smoked pork loin chop with orange tequila sauce.
Sunday night "those ginormous shrimp" reappear in a classic Spanish dish with tons of garlic and crusty bread. A cafe favorite .. ravioli with chicken Bolognese and another new fusion dish with garlic stuffed pork loin cooked in hard cider with apples and onions.
To the menus ....
Pork ground with garlic, chili and spice. Rolled in pasta sheets and oil fired, served with citrus sauce.
Cha Cha Kroot
Little rice flour cakes with Spanish chorizo, coconut and scallion hit with sweet chili sauce.
Kaeng Khua Saparot
Those ginormous shrimp wok fired with chili, garlic and fresh red curry paste. Tossed with wok seared fresh pineapple, Kaffir lime leaf and coconut milk. Simmered and finished with grape tomatoes and basil leaf. Served with saffron rice.
Regional Ecuadorian dish of pork loin stuffed with garlic cloves, rubbed with spice paste of annatto seed, clove, naranja agria, cinnamon and onion. Slow roasted, sliced and served with pan browned potatoes, pickled onion salad and salsa aji de tomate.
Pavo con Chilmole
Turkey breast sliced, pan fired and finished in stock with fresh recado of Annatto seeds, chili, aromatic spice, bitter orange and fresh oregano from the garden. Served with saffron rice, tortillas and tamarind avocado salad.
Tostadas de Jaiba
Little corn tortillas crisped and topped with crab meat, avocado, chili, tomato and Sakura sauce.
Bolas di Jamon
Ham ground with spice, herbs, chili and balsamella. Rolled in crumb and oil fired. Served with spicy sweet chili sauce.
Salmon with Pomegranate Orange Salsa
Salmon filet rubbed with spice mix and grilled. Hit with salsa of pomegranate arils, orange slices, herbs and chili. Served with molded Russian salad and grilled asparagus.
House cut boneless pork loin chop lightly cold smoked and pan fired. Hit with sauce of orange juice & zest, garlic, stock and NM honey. Flamed with tequila and spiked with Spanish pimenton.
Served with camote corn cake and calabaza.
Chicken with Macadamia Crust
Chicken breast opened and flattened, seasoned and pressed into a mix of ground Macadamia nuts, spice and Panko, then roasted. Hit with sauce of Ancho chili, garlic and fresh orange juice. Served with our camote corn enchiladas and salad.
House version with poached shrimp chilled and mixed with our special cocktail sauce. Served with saltines.
Plate of assorted Italian meats, cheese, roasted red peppers and olives. Served with garlic crostini.
Gambas al Ajillo
Straightforward dish of those ginormous shrimp pan fired in butter, olive oil and lotsa garlic. Hit with Cognac and Spanish pimenton. Served with fresh crusty bread and a greens salad.
Ravioli Bolognese di Pollo
Plump cheese ravioli tossed with a twist on classic Bolognese ... chicken, pancetta, leeks, garlic, carrot tossed pan fired, simmered with wine, stock, pomodoro and cream. Finished with fresh oregano from the garden and Pecorino Romano. Served with a greens salad.
Cider Roast Pork
Pork loin rubbed with thyme, grated onion and Spanish pimenton. Roasted with apples, onion, garlic, herbs and hard cider. Sliced and hit with pan cider sauce and served with the roasted apples, onion and roasted sweet potato wedges. Salad on the side.
Please, read thread below .. thanks.