el centro df food description fall

7/30/2019 El Centro DF Food Description Fall

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El Centro DFFood guide

Food training program for FOH and BOH.


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FOR THE TABLE

Guacamole.- Prepared table side on a molcaje lava stone.

Ingredients:

6 oz Avocado

1 oz Dice tomato

1 oz Dice onions

oz Choped cilantro

tsp Sea salt

oz Lime juice

oz Chopped cilantro

oz Habanero Sauce (if spicy)


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FOR THE TABLE

Queso fundido.- Melted mexican cheeses on a iron skillet, topped with cilantro and choice ofmushrooms or chorizo if desired. With a side of morita and salsa verde

Ingredients:

2oz Oaxaca Cheese

2oz Chihuahua Cheese

2oz Monterey Jack Cheese

Chopped Cilantro

1oz Chorizo (optional)

1oz Mushrooms (optional)

1oz Salsa Verde

1oz Morita Sauce


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APPETIZERS

Shrimp Ceviche.- Poached in citrus juices, served on a bed of an citrus habanero broth,topped with pico de gallo, dice avocado and tortilla strips.

Ingredients:

4 oz Poached shrimp

2 oz Habanero Citrus Broth

1 oz Pico de Gallo

1 oz Diced Avocado

oz of tortilla strips

Pinch of cilantro for garnish


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APPETIZERS

Beef and Chorizo Gorditas.- Two maseca and guajillo dough fill with beef brisket, chorizo,peanuts, raisins, cheese mix and a slice of hard boiled egg. Lightly fried and served on top of

bean puree and garnished with mexican slaw, guajill crema, pickle chiles, pickle onions and

cotija cheese.

Ingredients:

2 4oz Gorditas

2oz mexican slaw 1oz pickle onions

1oz pickle chiles

1tbls cotija cheese

1oz crema fresca

2oz bean puree


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APPETIZERS

Grilled Steak Huarache.- A corn masa flat bread spread with bean puree, topped withcaramelize onions, Mexican cheese mix, salsa roja , Grilled skirt steak, crema fresca, diced

onions,, cilantro and cotija cheese.

Ingredients:

1 ea Huarache

1 oz Bean Puree

1 oz Caramelize Onions 2 oz Mexican Cheese mix

4 oz Grilled Skirt Steak

oz Salsa Roja

oz dice onions

Tsp. Chopped Cilantro

1 oz Crema Fresca oz Cotija Cheese


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APPETIZERS

Chicken Tinga Tamales.- Two steamed Chicken tinga tamales smothered with sweetchipotle sauce and garnished with crema fresca and two slices of avocado.

Ingredients:

2 ea Chicken Tamales

4 oz Sweet Chipotle Sauce

1 oz Crema Fresca

1 oz Slice Avocado


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APPERTIZERS

Escabeche Tostada.- Three 4inch crispy corn tortillas spread with bean puree, topped withour market veggies tossed in crema fresca and guajillo paste, crema fresca and garnished

with avocado slices and cotija cheese.

Ingredients:

3 ea 4inch Corn Tortillas

1 oz Bean puree

6 oz Market Veggies 1 oz Crema Fresca

1 oz Guajillo Paste

2 oz Avocado Slices

1 oz Crema fresca

oz Cotija Cheese


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APPETIZERS

Chicken Flautas.- Three crispy chicken Flautas lightly fried and cut in half, sitting on a bedon bean puree, topped with morita sauce, crema fresca, cotija cheese and garnished with

letuce mix ( Pico de gallo , lime juice and sea salt).

Ingredients:

3 ea Chicken Flautas

2 oz Bean Puree

2 oz Morita Sauce 1 oz Crema Fresca

oz Cotija Cheese

1 oz Lettuce Mix


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APPETIZERS

Pork Carnitas Sope.-Three Crispy corn masa cakes filled with bean puree, carnitas sauteewith salsa roja, topped with lettuce mix, roasted corn, pickle onion and garnished with blood

orange habanero glaze.

Ingredients:

3 ea Corn Masa Cakes

3 oz Bean Puree

6 oz Pork carnias 2 oz Salsa Roja

3 Oz Lettuce Mix

1 oz Roasted Corn

oz Pickled Onion

2 Oz Blood Orange Habanero Glaze


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APPETIZERS

Picadillo Albondigas.- Fifty percent ground beef fifty percent pork meat along other mexicanspices make the albondigas, cooked in a 350 degree oven and kept in chicken stock until

service. Served on a bed of entomatada sauce and garnished with cotija cheese, mixed

lettuce and a side of corn tortillas.

Ingredients:

5 1oz albondigas

3oz Entomatada sauce 1tbls cotija cheese

4ea corn tortilals

1oz Lettuce mix


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TACOS

Al Pastor Taco.- Three 5inch corn tortillas filled with grilled al pastor pork, topped withgrilled pine apple, dice onions and chopped cilantro. Served with Mexican rice, Refried black

beans, salsa verde, a chile toreado and a lime wedge.

Ingredients:

3 ea 5 inch Corn Tortillas

6 oz Grilled Al Pastor Pork

3 oz Grilled Pine Apple 2 oz Dice Onions

tsp. Chopped Cilantro

4 oz Mexican Rice

4 oz Refried Black Beans

2 oz Salsa Verde

1 ea Lime Wedge 1 ea Chile Toreado


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TACOS

Duck Alambre Tacos.- Three 5inch corn tortillas filled with duck cooked in pork fat andfinish with butter, rajas and roasted corn. Garnished with pico de gallo and cotija cheese.

Served with Mexican rice, refried beans, chile arbol sauce, a chile toreado and a lime wedge.

Ingredients:

3 ea 5inch corn tortillas

6 oz Duck Alambre

1oz pico de gallo 1tbls cotija cheese

4oz Mexican rice

4oz Refried beans


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TACOS

Calamari Tacos.- Three 5inch corn tortillas filled with crispy calamari, topped with picklecarrots and chiles, aji amarillo aioli, roasted corn and pico de gallo. Served with Mexican rice,

refried beans, a chile toreado and a lime wedge.

Ingredients:


6 oz Crispy Calamari 1oz pickle carrots

1oz pickle jalapeno

1oz aji amarillo aioli

1oz pico de gallo

4 oz Mexican Rice

4 oz Refried Beans

1 ea Lime Wedge

1 ea Chile toreado


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TACO

Baja Taco.- Three 5inch corn tortillas filled with tilapia thats marinated in chipotle pibil sauceand cooked in the griddle, topped with mexican slaw which has red and regular cabbage,

roasted corn, pico de gallo, lime juice, chipotle aioli and sea salt. Garnished with avocado

and pico de gallo. Served with mexican rice, rifried beans, a lime wedge and a chile toreado.

Ingredients:


6oz Grilled Tilapia 3oz Mexican Slaw

1oz Avocado

1oz Pico De Gallo

4oz Mexican Rice

4oz Refried Beans

1ea Lime Wedge

1ea Chile Toreado


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TACO

Grilled Nopal.- Three 5inch corn tortillas filled with market veggies which includes nopal,cooked with guajillo sauce, crema fresca and cubes of panela cheese. Topped with cotija

cheese and served with mexican rice, refried beans, chile arbol sauce, a lime wedge and a

chile toreado.

Ingredients:

3 ea 5inch Corn tortillas

6oz Market Veggies 1oz Cotija Cheese

4oz Mexican Rice

4oz Refried Beans

2oz Chile de Arbol Sauce

1 ea Lime Wedge

1 ea Chile Toreado


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SOUP & SALADS

Sopa de Calabaza.- Acorn squash seared and then cooked down with veggie stock untilcreamy, blended together with achiote paste and brown sugar until smooth consistency.

Garnished with toated pepitas, green apple, cotija chees and cilantro.

Ingredients:

6oz Calabaza soup

1tbl toasted pepitas

1tbls cotija cheese 1tsp chopped cilantro

1oz green apple


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SOUPS & SALADS

Chipotle BBQ Chicken Salad.- Grilleed BBQ chicken served on top a bed on mix lettucetossed with pico de gallo, roasted corn, black beans, grilled panela cheese, dice avocado and

cilantro ranch. Garnish with tortilla strips and cilantro.

Ingredients;

6oz Grilled BBQ Chicken

4oz Lettuce Mix

2oz Pico De Gallo 2oz Roasted Corn

2oz Black Beans

2oz Grilled panela Cheese

2oz Cilantro Ranch

2oz Dice Avocado

1oz Tortilla Strips

tsp. Chopped Cilantro


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ENCHILADAS

Jalisco Shrimp and Crab Enchilada.- Two 6inch corn tortillas filled withjalisco crab andshrimp which is cooked with guajillo, roasted corn, jalisco sauce and Mexican cheese mix.

Smothered with jalisco sauce and garnish with crema fresca and avocado. Served with

creamy cilantro rice and fried plantains. The rice is cooked with heavy cream, cilantro pesto

Mexican cheese mix and sea salt, garnished with pico de gallo.

Ingredients:


6oz Jalisco Crab And Shrimp

4oz Jalisco Sauce

1oz Crema Fresca

1oz Slice Avocado

4oz Creamy Cilantro Rice

4oz Fried Plantains

oz Pico De Gallo


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ENCHILADAS

Queso Enchilada.- Two 6inch corn tortillas filled with Mexican Cheese mix and panelacheese. Smothered with creamy tomatillo sauce, sprinkled with cotija cheese, drizzle with

crema fresca, topped with lettuce mix and garnished with pickle onion. Served with Mexican

rice and refried beans.

Ingredients:

2 ea 6inch Tortillas

6oz Chicken tinga 4oz Creamy Tomatillo Sauce

1oz Crema Fresca

1oz Lettuce Mix

oz Pickle Onion

4on Mexican Rice

4oz Refried Beans


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ENCHILADAS

Chicken Enchiladas Divorsidas.- Two 6inch corn tortillas filled with chicken tinga,smothered with both entomatada and creamy tomatillo sauce, Cheese mix, drizzle with

crema fresca, topped with lettuce mix and garnished with pickle onion. Served with Mexican

rice and refried beans.

Ingredients:


6oz Chicken Tinga 2oz Creamy Tomatillo Sauce

2oz Entomatada Sauce

1oz Crema Fresca

1oz Lettuce Mix

oz Pickle Onion

4oz Mexican Rice

4oz Refried Beans

1oz Mexican Cheee Mix


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ENCHILADAS

Duck Mole Enchiladas.- Two 6inch tortillas filled with duck cooked over night in lard, latersautee with salsa roja and rajas, smothered with mole poblano sauce and garnished with

cotija cheese and toasted sesame seeds. Served with Mexican rice and refried beans.

Ingredients:


6oz Duck Confit

4oz Mole Poblano Sauce oz Cotija Cheese

oz Toasted Sesame Seeds

4oz Mexican Rice

4oz Refried Beans


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ENCHILADAS

Beef Barbacoa Enchilada.- Two 6inch corn tortillas filled with beefbarbacoa which isbrisket cooked over night rubbed with our house made chile ancho rub, then sauteed with

barbacoa sauce which is a tomatoe base sauce. Smothered with entomatada sauce,

Cheese mix, drizzle with crema fresca, topped with lettuce mix and garnished with pickle

onion. Served with Mexican rice and refried beans.

Ingredients:


6oz Beef Barbacoa

4oz Entomatada Sauce

1oz Mexican Cheese Mix

1oz Crema Fresca

1oz Lettuce Mix

oz Pickle Onion

4oz Mexican Rice

4oz Refried Beans


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CHEFS ESPECIALS

Chie Relleno.- A chile poblano stuffed with ground beef, panela cheese, guajillo paste andchipotle in adobo, lightly batter in egg whites and fried. Served on a bed of refried beans and

chipotle sauce. Garnished with crema fresca, cotija cheese and chopped cilantro.

Ingredients:

1 ea Chile Relleno

2oz Refried Beans

2oz Chipotle Sauce Cotija Cheese

tsp. Chooped Cilantro

1oz Crema Fresca


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CHES SPECIALS

Pork Carnitas.- 7oz of our house made Pork carnitas cooked over night in its own fat,condense milk, oranges, black pepper and sea salt. Served on a hot iron skillet topped with

pickle onions, Mexican rice, charro beans, guacamole, habanero sauce, salsa verde and

corn tortillas.

Ingredients:

7oz Pork Carnitas

1oz Pickle Onions

4 oz Mexican Rice

4oz Charro Beans

1oz Guacamole

1oz Salsa Verde

1oz Habanero Sauce

4 ea Corn Tortillas


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CHEFS SPECIALS

Pok Pipian.- 7oz of pork carnitas sautee with pipian sauce and caramelize onions served ontop of corn puree, garnished with toasted pepitas, tomatillo pico de gallo, cotija cheese,

tortilla chips and pickle onions

Ingredients;

7oz pork pipian

2oz corn puree

1tsp toasted pepitas 1oz caramelize onions

1tsp cotija cheese

1tbls tomatillo pico de gallo

2ea tortilla chips

1/2oz pickle onion

Pinch of cilantro


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CHEFS SPECIALS

Short Rib.- 7oz Short rib cooked over night on chicken stock. Served with poblano mashpotato, avocado salsa and ipil sauce, garnished with pickle onion.

Ingredients;

7oz Short ribs

4oz Pob poblano mash

2oz Avocado salsa

2oz pibil sauce 1/2oz pickle onion

1tsp cotija cheese

el centro df food description fall

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