...Undignified Dignity The Great War left its mark on history as one of the bloodiest conflicts the world has ever seen, a war to end all wars. Returning vets came back to see an American society growing fat on the economic boom of the twenties; It is in this period of disillusioned grandeur that Steinbeck sets his novel, Tortilla Flat. In his story, a group of friends returning from war galavant through the town of Monterey, enjoying the simple pleasures of friendship and wine. However, these seemingly noble characters have inherent flaws that guide their judgements throughout the book. Steinbeck is a truly universal author due to his ability to demonstrate mankind’s effort to maintain an appearance of dignity despite being inherently selfish....
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...food is made fresh daily – no microwaves. For those of you looking to cut a few calories, we offer the option to substitute your flour tortilla with a whole-wheat tortilla for any of our tacos, burritos, quesadillas, chimichangas or flautas. We also have a popular “Power Lite” selection, which allows you to choose low-fat cheese and fatfree sour cream for any menu item. There is no charge for these substitutions. Below we have put together some of our recommendations of lower calorie menu options that you are sure to enjoy. You will also find our complete nutritional information chart below, which is designed to help you make informed decisions about what you choose to eat at Tijuana Flats. The chart allows you to customize the nutritional information to reflect exactly what you order in the restaurant. To use it, simply select a menu item, then choose all of the options that you would like to include in your menu item. Add each line of nutritional information together to get the total. Additional items, including Starters and Make it Wet options, are listed at the bottom of the chart. Also provided is our Allergen information. Remember, at Tijuana Flats you can eat what you like, how you like it, and as hot and wet as you want it - in other words, enjoy! Lower Calorie Items Burritos Steak Whole Wheat Burrito (regular size) 10'' Wheat Tortilla Steak Shredded Lettuce Diced Tomatoes Diced Onions Black Olives Fresh Jalapenos Substitute Powerlite low-fat cheese Substitute Powerlite...
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...It is different than other enchiladas I’ve had or seen. I love having these because they are so delicious and such an easy meal to make. it is done very quickly when I need to make a meal quick. The ingredients you’ll need to make enchiladas are simple. You’ll need 6 tortilla shells, 1 can of refried beans, 8 tbsp of nacho cheese, 1 cups of shredded mexican cheese, and a can of enchilada sauce. Use as many tortilla shells as the amount of enchiladas you want to make. The things you will need first are the tortilla shells, refried beans and the nacho cheese. Later on, after all enchiladas are rolled up are when you’ll need the enchilada sauce and shredded mexican cheese. This will make 6 enchiladas. The ingredients that are needed are; 2 cups...
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...myself with the Filipino culture. I chose to learn about the Mexican culture, so I have interviewed my coworker. The interview was focused on the meaning of food in their culture and its impact on their health. When asked about the meaning of food, Estella and Betty both associated it with family gatherings, holidays, and celebrations wherein food brings people together. They celebrate Christmas, Quinceneras (when a girl is considered a young woman on her 15TH birthday), and weddings. Most of their meals include beans, rice, and either corn or flour tortillas. Tamales are commonly served during their celebrations because they have been their traditional food for many generations. Tamales are made up of corn meal, lard, chili, salt, and a choice of pork, cheese, raisins, or vegetables for the filling. They are wrapped in corn husks to keep them moist, and they are steamed. Some people from Mexico use lard in making flour tortillas and in making the masa (dough) of the tamales. Others also use lard for frying. Mole, a type of sauce poured over chicken and pork, is made up of melted chocolate, roasted nuts, and bananas. This type of dish is prepared and served only on special occasions because the preparation time is long. Refried beans is a common side dish. It involves a three-step process. First, the beans are boiled with salt. The second step is the mashing and frying of the previously boiled beans. The third step is frying the previously mashed and fried beans. Since it is fried...
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...wheat English muffin Day Six 1 eggfried in 1 tsp olive oil 1 slice swiss cheese on 1 whole wheat English muffin Day Seven ½ grapefruit 2 scrambled eggs 1 slice whole wheat bread with 1 tsp butter LUNCH Day One 5 ounces lean ground beef browned 1/4 cup corn kernels 1/2 cup salsa 1/2 cup cooked white kidney beans 9 Black olives, diced 1 whole wheat tortilla Day Two 4 ounces grilled chicken ½ cup red peppers ½ cup onions on a whole wheat tortilla Day Three 3 ounces turkey lunch meat ½ cup lettuce ½ cup tomatoes mayonnaise in 1 whole wheat pita Day Four 4 ounces browned lean ground beef 1 cup cooked whole wheat pasta 1 cup tomato sauce 1 cup broccoli sprinkle with parmesan cheese ½ apple Day Five 2 corn tortillas 3 ounces of seasoned ground meat (turkey or lean beef) 1 ounce cheese ½ tomato ¼ cup onion chopped lettuce 10 olives splash of Tabasco Day Six 4 ounces of grilled chicken 2 cups of spinach salad 1 ounce gorgonzola cheese 2 pieces of bacon (bacon bits) chopped carrots sliced cucumber olive oil and vinegar dressing Day Seven 1 corn tortilla 3 ounces of melted cheese 1/2 avocado or guacamole jalapenos sliced splash on some salsa 1 orange DINNER Day One 5 ounces of chicken fajita style ½ cup onions ½ cup red peppers salsa small...
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...com/locate/jcs Predicting hot-press wheat tortilla quality using flour, dough and gluten propertiesq F. Barros a, *, J.N. Alviola a, M. Tilley b, Y.R. Chen b, V.R.M. Pierucci c, L.W. Rooney a a Cereal Quality Lab, Dept. of Soil & Crop Sciences, Texas A & M University, 370 Olsen Blvd., TAMU 2474, College Station, TX 77843-2474, USA USDA-ARS Center for Grain and Animal Health Research, 1515 College Ave., Manhattan, KS 66502, USA c Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA b a r t i c l e i n f o Article history: Received 31 January 2010 Received in revised form 26 May 2010 Accepted 14 June 2010 Keywords: Wheat flour tortillas Quality prediction Texture analyzer a b s t r a c t A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. Another set of 18 samples was used to validate the models. The prediction models were developed using stepwise multiple regression. Dough rheological tests had higher correlations with tortilla quality than grain and flour chemical tests. Mixograph mixing time and dough resistance to extension (from extensibility test using a texture analyzer) were correlated best with tortilla quality, particularly tortilla diameter (r ¼ À0.87 and À0.86 respectively,...
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...chicken wings from either grocery store or food vendor. Vegetables that we will use: Red Onions Lettuce Jalapenos Peppers for cheese steak taco’s Taco Shells: I will have to use trial and error to make my own taco shells, soft shells are cheap to buy. Also will need to get Nacho’s for the loaded nacho. Sauces: Taco sauce Sour cream Cheese (for loaded nacho and cheese steak taco) Homemade buffalo chicken sauce for wings. Mexican rice: Find recipe for a good Mexican rice. Food Cost: Corn Tortilla’s a package of them at weis for $1.89. Corn Tortilla’s Utilization: Nacho’s, Taco Shells, and Taco Bowl for Taco Salad. Ingredients for good shells: Put tortilla in canola oil, sprinkle salt for seasoning, Bake in oven for 375 Degrees for 10 minutes. Tasty Taco Food Calculations: Note to self: If Corn tortilla pack came in a package of 12 I could get 4 Tasty Beef Taco orders out of it which would be $24.00 minus the $1.89 that would be a profit of $22.11 just for the tasty taco. If I were to do sales of 35 tasty taco orders a week. The calculations would be 35 divided by 3 would tell me...
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...Jose’s Authentic Mexican Restaurant is a small restaurant that seats 58 (Krajewski et al., p. 154). The restaurant is located in New England in a business district that is on the edge of a large city (Krajewski et al., p. 154). They offer a wide variety of traditional Mexican cuisine (Krajewski et al., p. 154). Customers are usually seated immediately except for during peak hours on Friday and Saturday nights when they can wait up to 45 minutes (Krajewski et al., p. 154). Customers who decide to stay and wait have to wait outside of the restaurant, because there is no waiting area in the restaurant (Krajewski et al., p. 154). The menu consists of 23 main entrees that are assembled from the basics such as chicken, beef, rice, corn tortillas, flour...
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...in the south more dishes with vegetables and chicken are common. Communities along the sea enjoy a lot of seafood dishes; using fish like grouper, red snapper, mojarra and snook. Lobster, crab and oysters are abundant. Some Mexican recipes incorporate influences from South America, the Caribbean and Africa. Common foods, such as tacos and tamales, receive a special touch in each region of Mexico. White corn, beans, squash, tomatoes and chiles are the staples that have formed the foundation of Mexican cooking. The Mexican Indians relied on the combination of corn and beans for their protein, and they included small game, birds and fish whenever available. They either simmered or smoked the food. They did not have bread, but invented tortillas made of corn. When the Spainards arrived in Mexico, they brought influences from the Romans: wheat, bread, olives and olive oil, the Germanic tribes: pork and lard, and the North African Moors: sheep, chickens and spices, such as cinnamon and cumin, fruit, rices and nuts. The Mexican Indians incorporated these ingredients into tacos, stews and tamales which we now consider typical Mexican cuisine. Chiles, one of the most recognizable flavors in Mexican cooking, was originally cultivated in South America. Mexicans continue to use dozens of varieties of chiles in cooking. Anchiote seeds...
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...prices exceptional but their cuisines are scrumptious and the staff is attentive and welcoming! When I walk into Mexico City it has somewhat of a Southwestern feel to it. It almost reminds me of my own grandmother’s house; it feels like home warm and welcoming. With the tan walls a slightly dim dining area and the green and red dried chilies tied to tough rope hanging on the walls, plus the bar at the front of the restaurant. That delicious aroma of Mexican food lingering in the air makes my glands water like crazy! What I like the most about it is that no matter where you are sitting at Mexico City you can see every single table in the restaurant! Mexico City is famous for their appetizing steak tacos! The steak tacos are fried corn tortillas filled with slices of steak, seasoned to perfection, and melted cheddar cheese, lettuce, tomatoes and a semi- cheesy sauce that just adds the perfect touch! I assume this is the chef’s secret ingredient. Don’t forget the taco sauce! The prices are very reasonable for the quality of food that you get. On average you spend $30 for two adults for an order of four steak tacos. They also have beef and chicken tacos to offer they are just not as popular. The staff is always very smiley and inviting. They are always looking to satisfy their customers by being speedy and accurate. The staff at Mexico City is very good at keeping things...
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...“PRACTICUM REPORT” “on” MEXICALI CALIFORNIA-MEXICAN KITCHEN 1163 (MM) SM Mall of Asia, Bay Blvd., Pasay City May 14, 2014-June 3, 2014 “In Partial Fulfillment of the Requirements for the Course Subject” “HRM 7 – RESTAURANT PRACTICUM” “The University of Manila” “College of Hotel and Restaurant Management” “Sampaloc, Manila” “Submitted to:” “BENJAMIN S. JARAMILLA” “Submitted by:” JUDITH T. ADONA 2144-A Suter St., Sta.Ana, Manila “Submitted on:” “June 2014” Table of Content I. Introduction a. Name and General location b. Objective /Hotel/Restaurant’s Philosophy c. Ownership/Management d. Organizational Chart e. Facilities No. of F & B outlets f. Outstanding Characteristics of the establishment II. Discussion of Findings/Analysis/ Recommendation a. Area of Concern 1. Organization Structure 2. Operation system and Procedures 3. Facilities, Equipment, etc 4. Manpower – Scheduling work method style of communication 5. Work atmosphere inter personal relations layout ventilation, color scheme of office 6. Use of material resources 7. Sanitation on procedures/practices a. Strengths b. Improvement Area/Weaknesses c. Recommendation III. Conclusion I. INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management program develops student’s professional and technical competence in preparation for leadership responsibilities in hospitality-related enterprises...
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...5019 PH: 08 8242 2525 DINE IN MENU BOTANAS (APPETIZERS) Dips(to share) - all served with crunchy tortilla chips. Guacamole A creamy blend of ripe avocados, onions and our special sauce. $10.90 Tomato Con Chilli Cold and spicy tomato, onion and chilli dip. Frijole Con Queso A flavourful blend of beans, cheese and spices. Chilli Con Queso A tasty blend of cheese, hot chillies and spices. Combination Dips A platter of all 4 dips for those who cannot make up their minds. $10.60 $10.60 $10.60 S$18.90 L$26.90 NACHOS Nachos S$13.90L$18.90 Crispy hot tortilla chips smothered with melted cheese and crowned with jalepeno peppers. Baby Nachos Supreme For those who don't want to share. $14.90 Special Nachos S$19.90 L$26.90 Nachos as above with a delicious topping of guacamole, tomato con chilli and sour cream. Nachos Supreme As above on a bed of frijoles. S$20.50 L$28.90 ENTREMESES (ENTREES) Chicken Flautas $10.80 Two flour tortillas fried to crispy perfection with a delightfully seasoned filling of chicken topped with guacamole and salsa. Ribs Zapata $15.90 Pork spare ribs, basted with a spicy marinade, barbecued and smothered in our special sauce. Chilli Con Carne $13.90 A rich stew made from beans, ground beef, tomatoes, chilli and spices, served with crunchy corn chips. Prawn Taquitos $13.90 Two fingers of succulent prawn cutlets rolled in corn tortillas fried to crispy perfection. Guacamole and salsa on the side. Prawns in Mexican Batter $14.90 Succulent...
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...Old El Paso Case Notes Background • Established in 1938brand equity • Subsidiary of General Mills strong parent brand Problem/Opportunity • Need to develop a marketing plan for the brand • Implement a growth strategy that will result in a 5% sales increase for the brand while maintaining the current profitability Analysis • Strengths o Very large market shareequity, customer base, loyalty o Currently they are under General Mills which is the 6th largest food company, they already have so many brand in the US , and on average 1 shopper placed at least one GM product in their grocery cart during each visit -> has brand awareness and experience o diversified product line o Sold in 98% of grocery stores large distribution channels, market development • Weaknesses o Customers don’t think about Mexican food as a number one meal, it is does not have top of mind awareness and if they do think about it they wonder if it’ll be too complex o Mature brand in a slow growing market-> Cash caw, means they need to either introduce a new product in this mature market or find new uses for their current products and promote them to get new clientele to grow at the mature stage • Opportunities o General Mills-> large brand recognition and know how to launch successful marketing campaigns and new products • Threats o It is considered a premium product in Mexican meal kit section as majority of the products are priced higher than the competitors o Customers want a quick...
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...put on corn if desired. Salsa- A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander), a typical Mexican cuisine. It is used as a dip. Tacos- Are a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great variety. Refried Beans- Are a traditional staple food of Mexico. Basically it’s a dish of cooked and mashed beans. Refried beans are prepared with verities of beans such as black beans or red beans. In a home meal, refried beans typically serve as the main food along with smaller, more strongly flavored dishes, but they may also be served as a side dish along with a larger meal, or rolled in a tortilla to form a bean burrito. Enchilada- A roll of flour or corn tortilla with a filling inside of it covered with a chilli pepper sauce. The filling could vary in different of varieties such as beans, meat, vegetables and cheese Totopos-It’s a Mexican cuisine. It’s flat, round or triangular corn product, basically it’s a tortilla chips that is served with salsa. Gordita – It’s a corn cake made with corn flour. It’s baked on a comal, a pan similar to skillet. After it’s cooked, it is then allowed to dry a little to get rid of excess grease then a slit is made to leave an opening to stuff raw vegetables or salsa. The most traditional...
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...traced back to the time of the Aztecs. The Mayas were the first to invent the tortilla and the start of the enchilada. The start was simple, to create them they would wrap the tortilla around different meats, fish, beans, and chilies. This was called a chillapitzalli, this word came from combining the Aztec words, chili and flute. It wasn’t until Spain’s influence that they would also fry them and top them with salsa. They would stack the tortillas with layers of salsa and cheese, and to top this creation off they would place lettuce and a fried egg on top. Later Spain would change the word chillapitzalli into something easy for them to pronounce, enchilada. In the late 1800’s was when the word enchilada would first be seen in print. The word enchilada comes from the Spanish word enchilar, meaning to add chili to something. In 1521 Spain invaded Mexico. The Spanish did not completely alter Mexican food, but what they did was bring new ingredients into the picture. They introduced new meat, such as chicken, pork and beef as well as new spices and dairy products. The introduction of cows not only gave them beef but it also gave them milk which thus gave them the cheese for their enchiladas. And now with chickens it gave them the egg that they put on top of the enchilada. And because of the introduction of pigs they were now able to fry with the fat from the pig. So they could now fry the tortillas and fry the egg for the enchiladas. Before the Spanish arrival they used mostly...
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