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Mod Mex Cranberry Sauce

Mod Mex Cranberry Sauce


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Servings

Ingredients

  • 1 14-ounce can whole-berry cranberry sauce

  • 2 tablespoons chopped fresh cilantro

  • 1/2 teaspoon chipotle hot sauce

  • 1/2 teaspoon ground cinnamon

Recipe Preparation

  • Stir fresh cilantro, hot sauce, and cinnamon into cranberry sauce and serve.

Recipe by Sara Kate Gillingham Ryan

Reviews Section

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I am now of the age and stage in my life where I’m participating more in the execution of Thanksgiving. Contributing more dishes, even hosting. It can be intimidating to try and live up to the Thanksgiving traditions of the past. So don’t! Create your own.

My dear friend and fellow creative type, Rachel, has helped me come up with three distinctive styles for Thanksgiving or Friendsgiving gatherings. Use any or all of our ideas to pull off a stylish event, with savory and sweet elements, plus cocktails! Just add turkey!

Moody Modernist Menu

These offerings use things I already have on hand in new and tasty ways, incorporating Rachel’s Mid Century Modern décor for presentation. We started with a bold-patterned runner, added metallic candleholders and layered in elements of gold to tie things together. Using a sleek martini glass dresses up the soup and gives guests the green light to go bottoms-up at the table.

Buttercup Squash Soup, inspired by Martha Stewart’s version of butternut squash soup.

Sweet Potato Skins,a nod to the classic candied yams dish, as adapted by me. It scratches the itch without tipping the scales. (recipe below)

Stuffing in a Bundt Pan, Kim’s Healthy Eats and A Spicy Perspective both posted such ideas on Pinterest. I used those instructions to give it a shot, using the recipe for stuffing from Fresh Fork Market.

Cranberry Ginger Champagne Cocktail,2 oz. ginger infused vodka (I shaved small slices of fresh ginger and placed them in a jar of vodka in the fridge for about a week), 4 oz. cranberry juice, a generous splash of champagne, and a dash of lime juice.

Pecan Pie Bark, like Rachel’s contribution to this blog, the recipe comes from a guest blogger on Wishes n Dishes incorporating all the flavors and a fraction of the effort it takes to get those distinct flavors of the traditional dessert.

Comfort Food Chic Menu

Every dish in this menu incorporates one or more element of leftovers! Great for an evening gathering during the long weekend. Keeping it casual, the packing paper serves dual purpose as a runner and a place for guests to scribble what they are thankful for. Wood, wicker, copper and linen add texture and warmth, while a tiered stand lets the food take center stage. (recipes below)

Sriracha Fried Mac n Cheese Bitestake leftover macaroni and cheese and give it new life, and a kick! Served with Sriracha Ranch Dipping Sauce.

Stuffing Stuffed Portabella MushroomsDidn’t polish off all the stuffing at the main event? No problem. Use my version as a starting point and make it your own.

Mini Baked Brie Bites,proof that cranberry is a perfect complement to creamy Brie cheese. Take what’s left of the Thanksgiving cranberry sauce and make this satisfying appetizer.

Apple Pie on the RocksThis seasonally spicy sipper will even satisfy the vegan in the crowd. Source: Vegan Yack Attack

Pumpkin Roll Ice Cream SandwichA scoop of butter pecan ice cream smooshed between two thin slices of my favorite fall dessert, with some fall sprinkles for color.

Friendly Farmhouse Menu

To me, this collection makes for a great brunch menu, perfect for those hosting out of town guests during the holiday. No matter the time of day, always include fresh floral on your table. We threw sunflowers in a grey pitcher to complement the ticking stripe napkins. Stacked plates and a silverware caddy let guests grab what they need without interrupting a busy host.

Sausage Stuffing Quichecreated in individual “minis” or bake a large one to slice up at brunch. The “stuffing as crust” idea courtesy of a post on Food.com but, like I did, you can use whats around to add to the egg.

Sweet potato chips with garlic aioli, the recipe for the dipping sauce came from a fellow blogger, Our Life Tastes Good. I deep fried the thinly sliced-sweet potatoes, but you could bake them instead.

Green Bean Casserole Cups(this could also make use of leftovers). Take your family’s version of the thanksgiving staple and serve it in a new way. For step-by-step instructions courtesy of Pillsbury, click here.

Apple Cider Mimosas,make the bottomless brunch beverage more seasonal by swapping OJ for cider.

Loaded Halloween Candy Cookie Bars,a childhood friend and fellow food blogger, Michelle, of The Secret Ingredient Is helped me out with this one.

In the spirit of Thanksgiving please share your creations with us @cheftovers @roaringacres #friendsgiving #thanksgiving.

Sweet Potato Skins

Ingredients: 4 yams or sweet potatoes (baked ahead of time and cooled), 8 T. melted butter, pinch of salt, 2 T. Brown sugar, ½-1 tsp. each of ginger and cinnamon, ¼ t. nutmeg, marshmallows

Directions: Slice potatoes in half lengthwise and scoop out about half of the inside. (Careful, as the skins of these are more delicate than russet potatoes). Melt the butter in a small sauce pan and add brown sugar, nutmeg, cinnamon and ginger. Stir until it forms a syrup, then remove from the heat. Brush the mixture over the potato skin and place in the oven to broil on HIGH for about 5 minutes, until the edges start to get crispy. Remove from the oven and sprinkle with mini marshmallows. (5-7 per potato) Place back under the broiler, on LOW, for 2-3 minutes, until marshmallows are toasted.

Sriracha Fried Mac n Cheese

Ingredients: Leftover mac n cheese, flour (seasoned), 1 egg (beaten), Sriracha hot chili sauce, panko bread crumbs, salt and pepper, blended oil, ranch for dipping

Directions: Place spoonfuls of mac n cheese onto a baking sheet, lined with parchment paper or foil. Put the tray in the freezer for at least 25-30 min. Heat a deep skillet (cast iron if you’ve got it) to medium high and pour in about 2 inches of oil. Remove tray from the freezer and dredge each mac n cheese pile in flour. Add 1 T. of Sriracha (more or less depending on how hot you like it) to the egg, and coat the floured bites in the mixture. Finally, cover each one in panko bread crumbs. Fry the bites in the oil until golden brown, turning once. Place on paper towel to drain. Serve with ranch for dipping. (Add a dollop of Sriracha to that too if you so desire.)

Mini Baked Brie and Cranberry Bites

Ingredients: Frozen puffed pastry (sheets or squares), leftover cranberry sauce (preserves, like blackberry, can also be substituted), Brie cheese (wedge or round)

Directions: Preheat oven to 400 (or the temperature listed on the baking instructions for the puff pastry, if different). Thaw frozen puff pastry dough for 20-25 min. Cut the pastry into 2-3 inch squares. Place a pastry square over each cup of the mini cupcake tin and gently push them down, so as not to tear the dough. Insert a cube of cheese into each one, about 1-2 inch squares. Gather the corners of the squares to the center. Some of the cranberry will still be exposed. Bake for 18-20 minutes. Cool for 3-4 minutes, then gently pop each bite out with a butter knife.

Stuffing Stuffed Mini Portabellas

Ingredients: Mini portabella mushrooms (washed, stems removed), leftover Thanksgiving stuffing (the kind with sausage is the best!), grated fontina cheese, truffle oil (optional), extra virgin olive oil

Directions: Preheat oven to 350 degrees. Place mushroom caps upside down on a baking tray and drizzle with olive oil. Season with salt and pepper. Stuff each mushroom with a spoonful of stuffing (about a tablespoon, depending on the size of the mushroom). Fill it up and pack it tightly. Drizzle a bit of truffle oil on top (optional). Sprinkle cheese on top to cover. Bake for 25 min.


The production process is very simple, you simply require to adhere to the methods that we have actually written on [&hellip]

I have been a health insurance broker for over a decade and every day I read more and more “horror” stories that are posted on the Internet regarding health insurance companies not paying claims, refusing to cover specific illnesses and physicians not getting reimbursed for medical services. Unfortunately, insurance companies are driven by profits, not people (albeit they need people to make profits). If the insurance company can find a legal reason not to pay a claim, chances are they will find it, and you the consumer will suffer. However, what most people fail to realize is that there are very few “loopholes” in an insurance policy that give the insurance company an unfair advantage over the consumer. In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Unfortunately, most people put their insurance cards in their wallet and place their policy in a drawer or filing cabinet during their 10-day free look and it usually isn’t until they receive a “denial” letter from the insurance company that they take their policy out to really read through it. The majority of people, who buy their own health insurance, rely heavily on the insurance agent selling the policy to explain the plan’s coverage and benefits. Don’t you think it would be better to put that extra $200 ($2,400 per year) in your bank account, just in case you may have to pay your $2,500 deductible or buy a $12 Amoxicillin prescription? Isn’t it wiser to keep your hard-earned money rather than pay higher premiums to an insurance company?

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I have been a health insurance broker for over a decade and every day I read more and more “horror” stories that are posted on the Internet regarding health insurance companies not paying claims, refusing to cover specific illnesses and physicians not getting reimbursed for medical services. Unfortunately, insurance companies are driven by profits, not people (albeit they need people to make profits). If the insurance company can find a legal reason not to pay a claim, chances are they will find it, and you the consumer will suffer. However, what most people fail to realize is that there are very few “loopholes” in an insurance policy that give the insurance company an unfair advantage over the consumer. In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Unfortunately, most people put their insurance cards in their wallet and place their policy in a drawer or filing cabinet during their 10-day free look and it usually isn’t until they receive a “denial” letter from the insurance company that they take their policy out to really read through it. The majority of people, who buy their own health insurance, rely heavily on the insurance agent selling the policy to explain the plan’s coverage and benefits. Don’t you think it would be better to put that extra $200 ($2,400 per year) in your bank account, just in case you may have to pay your $2,500 deductible or buy a $12 Amoxicillin prescription? Isn’t it wiser to keep your hard-earned money rather than pay higher premiums to an insurance company?


Which Friendsgiving style are you?

I am now of the age and stage in my life where I’m participating more in the execution of Thanksgiving. Contributing more dishes, even hosting. It can be intimidating to try and live up to the Thanksgiving traditions of the past. So don’t! Create your own.

My dear friend and fellow creative type, Rachel, has helped me come up with three distinctive styles for Thanksgiving or Friendsgiving gatherings. Use any or all of our ideas to pull off a stylish event, with savory and sweet elements, plus cocktails! Just add turkey!

Moody Modernist Menu

These offerings use things I already have on hand in new and tasty ways, incorporating Rachel’s Mid Century Modern décor for presentation. We started with a bold-patterned runner, added metallic candleholders and layered in elements of gold to tie things together. Using a sleek martini glass dresses up the soup and gives guests the green light to go bottoms-up at the table.

Buttercup Squash Soup, inspired by Martha Stewart’s version of butternut squash soup.

Sweet Potato Skins,a nod to the classic candied yams dish, as adapted by me. It scratches the itch without tipping the scales. (recipe below)

Stuffing in a Bundt Pan, Kim’s Healthy Eats and A Spicy Perspective both posted such ideas on Pinterest. I used those instructions to give it a shot, using the recipe for stuffing from Fresh Fork Market.

Cranberry Ginger Champagne Cocktail,2 oz. ginger infused vodka (I shaved small slices of fresh ginger and placed them in a jar of vodka in the fridge for about a week), 4 oz. cranberry juice, a generous splash of champagne, and a dash of lime juice.

Pecan Pie Bark, like Rachel’s contribution to this blog, the recipe comes from a guest blogger on Wishes n Dishes incorporating all the flavors and a fraction of the effort it takes to get those distinct flavors of the traditional dessert.

Comfort Food Chic Menu

Every dish in this menu incorporates one or more element of leftovers! Great for an evening gathering during the long weekend. Keeping it casual, the packing paper serves dual purpose as a runner and a place for guests to scribble what they are thankful for. Wood, wicker, copper and linen add texture and warmth, while a tiered stand lets the food take center stage. (recipes below)

Sriracha Fried Mac n Cheese Bitestake leftover macaroni and cheese and give it new life, and a kick! Served with Sriracha Ranch Dipping Sauce.

Stuffing Stuffed Portabella MushroomsDidn’t polish off all the stuffing at the main event? No problem. Use my version as a starting point and make it your own.

Mini Baked Brie Bites,proof that cranberry is a perfect complement to creamy Brie cheese. Take what’s left of the Thanksgiving cranberry sauce and make this satisfying appetizer.

Apple Pie on the RocksThis seasonally spicy sipper will even satisfy the vegan in the crowd. Source: Vegan Yack Attack

Pumpkin Roll Ice Cream SandwichA scoop of butter pecan ice cream smooshed between two thin slices of my favorite fall dessert, with some fall sprinkles for color.

Friendly Farmhouse Menu

To me, this collection makes for a great brunch menu, perfect for those hosting out of town guests during the holiday. No matter the time of day, always include fresh floral on your table. We threw sunflowers in a grey pitcher to complement the ticking stripe napkins. Stacked plates and a silverware caddy let guests grab what they need without interrupting a busy host.

Sausage Stuffing Quichecreated in individual “minis” or bake a large one to slice up at brunch. The “stuffing as crust” idea courtesy of a post on Food.com but, like I did, you can use whats around to add to the egg.

Sweet potato chips with garlic aioli, the recipe for the dipping sauce came from a fellow blogger, Our Life Tastes Good. I deep fried the thinly sliced-sweet potatoes, but you could bake them instead.

Green Bean Casserole Cups(this could also make use of leftovers). Take your family’s version of the thanksgiving staple and serve it in a new way. For step-by-step instructions courtesy of Pillsbury, click here.

Apple Cider Mimosas,make the bottomless brunch beverage more seasonal by swapping OJ for cider.

Loaded Halloween Candy Cookie Bars,a childhood friend and fellow food blogger, Michelle, of The Secret Ingredient Is helped me out with this one.

In the spirit of Thanksgiving please share your creations with us @cheftovers @roaringacres #friendsgiving #thanksgiving.

Sweet Potato Skins

Ingredients: 4 yams or sweet potatoes (baked ahead of time and cooled), 8 T. melted butter, pinch of salt, 2 T. Brown sugar, ½-1 tsp. each of ginger and cinnamon, ¼ t. nutmeg, marshmallows

Directions: Slice potatoes in half lengthwise and scoop out about half of the inside. (Careful, as the skins of these are more delicate than russet potatoes). Melt the butter in a small sauce pan and add brown sugar, nutmeg, cinnamon and ginger. Stir until it forms a syrup, then remove from the heat. Brush the mixture over the potato skin and place in the oven to broil on HIGH for about 5 minutes, until the edges start to get crispy. Remove from the oven and sprinkle with mini marshmallows. (5-7 per potato) Place back under the broiler, on LOW, for 2-3 minutes, until marshmallows are toasted.

Sriracha Fried Mac n Cheese

Ingredients: Leftover mac n cheese, flour (seasoned), 1 egg (beaten), Sriracha hot chili sauce, panko bread crumbs, salt and pepper, blended oil, ranch for dipping

Directions: Place spoonfuls of mac n cheese onto a baking sheet, lined with parchment paper or foil. Put the tray in the freezer for at least 25-30 min. Heat a deep skillet (cast iron if you’ve got it) to medium high and pour in about 2 inches of oil. Remove tray from the freezer and dredge each mac n cheese pile in flour. Add 1 T. of Sriracha (more or less depending on how hot you like it) to the egg, and coat the floured bites in the mixture. Finally, cover each one in panko bread crumbs. Fry the bites in the oil until golden brown, turning once. Place on paper towel to drain. Serve with ranch for dipping. (Add a dollop of Sriracha to that too if you so desire.)

Mini Baked Brie and Cranberry Bites

Ingredients: Frozen puffed pastry (sheets or squares), leftover cranberry sauce (preserves, like blackberry, can also be substituted), Brie cheese (wedge or round)

Directions: Preheat oven to 400 (or the temperature listed on the baking instructions for the puff pastry, if different). Thaw frozen puff pastry dough for 20-25 min. Cut the pastry into 2-3 inch squares. Place a pastry square over each cup of the mini cupcake tin and gently push them down, so as not to tear the dough. Insert a cube of cheese into each one, about 1-2 inch squares. Gather the corners of the squares to the center. Some of the cranberry will still be exposed. Bake for 18-20 minutes. Cool for 3-4 minutes, then gently pop each bite out with a butter knife.

Stuffing Stuffed Mini Portabellas

Ingredients: Mini portabella mushrooms (washed, stems removed), leftover Thanksgiving stuffing (the kind with sausage is the best!), grated fontina cheese, truffle oil (optional), extra virgin olive oil

Directions: Preheat oven to 350 degrees. Place mushroom caps upside down on a baking tray and drizzle with olive oil. Season with salt and pepper. Stuff each mushroom with a spoonful of stuffing (about a tablespoon, depending on the size of the mushroom). Fill it up and pack it tightly. Drizzle a bit of truffle oil on top (optional). Sprinkle cheese on top to cover. Bake for 25 min.


Guy Fieri visits two SoFla faves: J28 in Hollywood and Los Bocados in Parkland

Food Network’s Guy Fieri must think South Florida is a bona-fide Flavortown: the frosty-tipped TV personality keeps coming back for seconds — and thirds.

Parkland gas-station taqueria Los Bocados will be featured on “Diners, Drive-Ins” this Friday, Nov. 13, while J28 Sandwich Bar in Hollywood will be spotlighted on Friday, Nov. 20. The appearances come two months after Fieri sampled the shrimp pizza and chicken wings at 3 Sons Brewing Company in Dania Beach on a September “Diners” episode.

Fieri taped his pre-COVID appearances in January ahead of hosting duties for Super Bowl LIV and South Beach Wine and Food Festival.

Why did Fieri take a keen interest in Los Bocados' gas-station grub? Chef-owners Robby Bushman and Anthony Hoff said they won’t spoil what happens on the episode, but it was locals who tipped off Food Network producers about their fast-casual taqueria, which opened in the bright corner of a Chevron gas station in 2017.

“Fans emailed the show over and over asking for Guy to visit Los Bocados, which is crazy to me. I had no idea,” Bushman says. “And Guy loved that we were off the beaten path and not in Miami.”

The comfort food probably didn’t hurt, either. Los Bocados specializes in build-your-own burritos, tacos and quesadillas with fresh ingredients, often doused in four sauces such as crèma (sour cream, fresh lime juice, cumin), avocado-infused crèma, sweet guajillo pepper glaze and smoky aioli. Here’s what charmed Fieri: the chefs' citrus pork quesadilla ($10.50), layered with Monterey jack cheese and smothered in chipotle salsa, pickled red onions, guajillo glaze and crema.


A Few Variations of Jezebel Sauce

Manci’s Antique Club in Daphne, AL serves up a spicy Jezebel sauce on one of it’s burger specials. It adds a blend of sweetness and bite – thanks to a mix of mustard, fruit preserves, and horseradish. Folks who love the more readily available Red Pepper Jelly should dig it .

Here’s some history on the sauce and a few recipe variations …

Jezebel sauce is a spicy sauce (like Jezebel herself) that contains pineapple preserves, apple jelly, horseradish, and mustard. The Jezebel sauce (or glaze) is often served over ham. A Southern origin of this dish seems certain, with Kansas, Louisiana, Mississippi, and Florida all putting in claims.

Jezebel Sauce

You find it in cookbooks from Louisiana back to the 1950s at least, and it probably goes back farther than that. Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers.

1 (10 oz ) jar pineapple or apricot preserves
1 (10 oz ) jar apple jelly
1/3 cup prepared horseradish
1/4 cup dry mustard,
2 teaspoons finely ground black pepper

Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks.

26 October 1958, Syracuse (NY) Post-Standard, “‘Mrs. Kansas’ Is a Cooking Whiz: Treats from the Sunflower State,” This Week magazine, pg. 34:
Jezebel Sauce
1 cup apple jelly
1/2 cup pineapple preserves
1/4 cup prepared mustard
1 to 2 tablespoons prepared horseradish
Salt and freshly ground pepper

21 November 1967, Pontiac (IL) Daily Leader, pg. 19, col. 1:
Jezebel Sauce

1 jar pineapple preserves
1 jar apple jelly
1 jar Bahama or Coleman mustard
1 bottle fresh horseradish (or less to taste)
Salt and pepper to taste
Mix well in electric mixer.
Blend first 4 ingredients. Add salt and pepper to taste. Serve with baked ham or meat loaf. Yield: about 2 cups sauce.

8 March 1989, Elyria (OH) Chronicle-Telegram, pg. F2, cols. 4-5:
Jezebel Sauce is the wonderful name for an hors d’oeuvre recipe combining pineapple, horseradish and other ingredients served over cream cheese, requested by a Miami Beach reader. Quite a few readers wrote to praise the recipe—and while I was dubious about the combination of flavors, I have to agree that this is an addicting cracker spread.

“I first tried it many years ago,” wrote Joan Lang. “The recipe is from ‘Sunny Side Up,’ the excellent cookbook published by the Junior League of Fort Lauderdale, Fla. The recipe is always a hit, and people wonder what’s in it. It’s so fast and easy and keep in the refrigerator for a long time. I like to keep some on hand to serve with ham.”

JEZEBEL SAUCE
1 10-ounce jar pineapple preserves
1 10-ounce jar apple jelly
1 1.12-ounce tin dry mustard
1 5-ounce jar horseradish, drained
1 8-ounce package cream cheese
Combine the preserves, jelly, mustard and horseradish, mixing thoroughly. Pour over the block of cream cheese and serve with crackers. Makes about 2 cups.

24 August 2005, Biloxi (MS) Sun Herald, “On the Trail of Jezebel Sauce” by Andrea Yeager, pg. C11:
Is Jezebel Sauce a Mississippi creation? Rodney Simmons of Bell Buckle Country Store in Tennessee wants to know. His company recently began producing Jezebel Sauce, and he would like to know the origin of the sauce. He has traced the recipe’s history to the Gulf Coast. “I thought it was Creole or Cajun, but after a recent conversation with Paul Prudhomme, we think that it originated on the Mississippi Gulf Coast, around Gulfport,” Simmons said.

Why the name Jezebel? Well, this spicy video may hold the answer …

(Trademark)
Word Mark – JEZEBEL’S SAUCE
Goods and Services IC 030. US 046. G & S: SAUCES, EXCLUDING CRANBERRY SAUCE AND APPLESAUCE. FIRST USE: 19820706. FIRST USE IN COMMERCE: 19820706
Mark Drawing Code (1) TYPED DRAWING
Serial Number 73542408
Filing Date June 11, 1985
Current Filing Basis 1A
Original Filing Basis 1A
Published for Opposition November 5, 1985
Change In Registration CHANGE IN REGISTRATION HAS OCCURRED
Registration Number 1380667
Registration Date January 28, 1986
Owner (REGISTRANT) PEPPER PATCH, INC. CORPORATION TENNESSEE 1250 OLD HILLSBORO ROAD FRANKLIN TENNESSEE 37064
Attorney of Record JORDAN S. KELLER
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE “SAUCE” APART FROM THE MARK AS SHOWN
Type of Mark TRADEMARK
Register PRINCIPAL
Affidavit Text SECT 15. SECT 8 (6-YR). SECTION 8(10-YR) 20060609.
Renewal 1ST RENEWAL 20060609
Live/Dead Indicator LIVE


Lively Mexican Fare

Despite the dreary name, El Dia De Los Muertos (or Day of the Dead) is marked by vibrant bouquets of marigolds, heaping plates of favorite foods and lively parties that all celebrate lost loved ones in the ancient Mexican tradition.

Today through Friday, Mexican families gather at graves of relatives to offer gifts to the dead that include bottles of tequila, colorfully decorated sugar skulls, candies and Pan de Muerto bread.

"The traditional sweet bread served on El Dia De Los Muertos is formed into logs or skulls with strips of dough attached to look like bones," says chef Scott Linquist, author of Mod Mex: Cooking Vibrant Flavors at Home (Andrews McMeel Publishing, $24.95).

"The traditions vary dramatically throughout Mexico, but they are all characterized by a blend of traditional, pre-Hispanic Mexican culture and modern twists."

Thousands of years ago Mayan and other early indigenous civilizations commonly displayed skulls as trophies during rituals symbolizing death and birth.

"After the Spanish conquest of Mexico, Catholic priests moved the celebrations to coincide with All Saints' Day and All Souls' Day on the Christian calendar," says Linquist.

With the modern celebrations starting today, home cooks can use the holiday to add a diverse twist to their Halloween menus. In the spirit of the holiday, today's recipes look at a few inspired culinary reincarnations of Mexican classics.

"These dishes are respectfully based on the old-age traditions of Mexican mamacitas and fine cooks across the country," says Linquist. "But all have been adapted to appeal to a generation of food-savvy diners."

Shoppers guide to common ingredients in Mexican cookery

* Manzano chilies : Bright yellow in color, these are sometimes called peron s. They look like large, golden habaneros. Add them to very cold or warm soups for soothing dishes.

* Tomatillo morado: Unlike regular tomatillos, which have the appearance of medium-size green tomatoes in a parchment-like husk, these pint-size wonders are purple-tinted. About the size of marbles, tomatillo moradoes have the citrusy taste of tomatillo but are slightly more tart. Chop and use in salsas and sauces. Always taste before adding salt. Often you find you don't need it.

* Epazote: A weedy, hard-to-find herb that grows in parts of central and southern Mexico. Epazote is the specific flavor necessary for making authentic black beans. It has a camphorlike medicinal taste.

* Pepitas: Pumpkin seeds. Pepitas are eaten as a snack they're popped in the mouth to crack the hull. The hull is sometimes discarded, and sometimes it is eaten along with the seed inside. In Mexico, pepitas are a much more popular movie snack than popcorn.

* Guajillo chilies: Deep brown-red, dried chili about 4-6 inches long and about 1 inch wide. Remove the seeds and stems, soak them overnight, drain them and puree them with clean water. Combine the guajillo puree with herbs and spices. Use it as a marinade for red snapper or pork, grilled red snapper tacos and tacos made with grilled cubes of pork. Or blend it with other things to make mole, a rich sauce with chilies and chocolate.

* Banana leaves: Mexican cooks use the leaves for flavoring, not just wrapping. They are good for wrapping tamales or can be used to encase and cook fillings for tacos -- tacos al vipor . They can be used as a garnish, placed on the bottom of the plate for color. For a Mexican-style luau, wrap pork in banana leaves and cook in a deep pit.

* Poblano chilies: Large, very dark green chilies. The shape is almost like a bell pepper -- broad across the top and slightly tapered at the bottom. To make chiles en nogada , stuff poblanos with picadillo (a seasoned mixture of meat, nuts and dried fruit) and top with walnut sauce and pomegranate seeds.

* Tamarindos: Their papery outer skin that covers the sticky pulp, fibers and seeds within. Tamarindos are called tamarinds in English. Tamarind is used to make agua fresca , a popular and refreshing drink. And because of its tartness, when it's soaked and strained, the pulp is wonderful in a cream sauce for fish, or in a mole to be used with seafood.

* Nopales: These cactus pads are sold in two forms. The untamed paddles are covered with thorns. The trimmed-and-sliced variety is packaged in plastic bags. The taste is something like a green bean. Avoid produce with brown edges. Boiled and drained, nopales scrambled with eggs is a very popular breakfast dish. They are great in a taco salads or tossed with vinaigrette.

* Jamaica: Dried hibiscus flowers. Use the rose-colored petals of Jamaica to make a garnet-red drink that is prized for its refreshing sour taste. It's almost like unsweetened cranberry juice. Jamaica can be a great addition to a pureed vinaigrette dressing.

* Piloncillo: Piloncillo, also called panela , is raw sugar shaped into brown cones. Piloncillo can be used in anything you want to sweeten. Dissolve the cones in water first, or grate them. Use them to sweeten pumpkin dishes or coffee. Brown sugar is a substitute.

* Cajeta: A luscious caramel sauce made from goat's milk. Spread cajeta on a bolillo , a chewy, Mexican-style French roll with pointed ends. Serve it under crM-hme brM-

2 packages active dry yeast

4 large eggs, plus 2 egg yolks

2 tablespoons orange zest

8 tablespoons unsalted butter, softened

1/2 cup finely chopped piloncillo or firmly packed brown sugar

1. In a small bowl, sprinkle yeast over warm water. Let stand until bubbles form at the edge, 10 minutes. In another small bowl, whisk 4 whole eggs, 2 yolks and milk.

2. In a large bowl, mix 5 cups flour and 3/4 cup sugar, orange zest, anise and salt. Using a pastry blender or 2 knives, cut in butter until mixture looks crumbly. Pour in dissolved yeast and mix until blended. Add milk-egg mixture and knead about 10 minutes, or until dough is smooth and elastic, adding some of the remaining 1 cup flour as needed.

3. Roll dough into a ball and place in greased pan. Turn once and cover with a damp towel. Let rise in a warm place 1 1/2 hours.

4. After the dough has risen, punch down and form into log-shaped loaves or skulls with bone-shaped dough attached. Let dough rise 1 more hour.

5.. Stir orange juice and piloncillo on low heat until the piloncillo melts.

6. Place dough shapes about 2 inches apart on a lightly greased baking sheet. Bake at 350 F 20-25 minutes. Brush with the orange juice glaze. Bake 5-10 minutes more or until golden brown and baked through.

Recipe note: Adapted from Mod Mex: Cooking Vibrant Flavors at Home (Andrews McMeel Publishing, $24.95).

Lobster Tacos With Roasted Tomato-Chipotle Salsita and Jicama Slaw

Kosher salt and ground pepper to taste

1 1/2 pounds cooked lobster

1 avocado, sliced into 24 thin pieces

3 plum tomatoes, quartered lengthwise

1 medium sweet onion, cut in half and sliced into thin strips

2 canned chipotles in adobo sauce, chopped

1/4 cup apple cider vinegar

3 tablespoons finely chopped piloncillo

2 small naval oranges, peeled and cut into segments

1 serrano chili, thinly sliced crosswise

1/2 pound jicama, peeled then cut into strips or grated

1/4 cup freshly chopped cilantro leaves

1 small red onion, cut in half and sliced into thin strips

2 tablespoons each: orange and lime juice

1 tablespoon each: olive oil and honey

1/2 tablespoon kosher salt

1. For salsita, roast tomatoes at 350 F 30 minutes. Cook onions in butter 6 minutes, stirring occasionally. Add garlic, stir 1 minute. Remove from heat. In small pan, combine chipotles, vinegar, piloncillo and salt on low heat. Simmer 5 minutes. Combine roasted tomatoes, onions and chipotle syrup.

2. Combine slaw ingredients and chill until serving time.

3. Wrap tortillas in foil warm on grill 5 minutes. Toss lobster with olive oil. Season with salt and pepper. Using a grill pan, char outside of meat 2 minutes on each side. Cut into bite-size pieces.

4. In each tortilla, layer slice of avocado with lobster, salsita and slaw. Roll into a cone and serve with salsa.

Recipe note: Adapted from Mod Mex: Cooking Vibrant Flavors at Home (Andrews McMeel Publishing, $24.95).

Yucatan Snapper With Achiote, Rice and Salsita

6 (6- to 7-ounces each) snapper fillets

1 cup long-grain white rice

2 large fresh banana leaves, cut into 6 (12-by-12- inch) squares (see note)

2 small ripe plantains, peeled and each cut on the bias into 12 pieces

Kosher salt and ground black pepper to taste

1 small yellow onion, sliced into rings

1 habanero, sliced into rings

1 lime, cut crosswise into 12 thin slices

1 orange, cut crosswise into 12 thin slices

1/4 cup each: lime juice and rice vinegar

1 small yellow onion, quartered

1/2 teaspoon each, ground: cumin and black pepper

1/4 teaspoon each, ground: cinnamon and allspice

1/2 cup each: orange and pink grapefruit segments

1 small red onion, sliced in half and cut into thin strips

1 habanero chili, seeded and diced

1/2 cup freshly chopped cilantro leaves

2 tablespoons each: lime juice and honey

1. In blender, combine all marinade ingredients except the oil. With machine running, slowly add oil until the ingredients emulsify. Put fish in glass dish and cover with twothirds of the marinade. Refrigerate 1-2 hours.

2. Cook rice according to package instructions. Let cool.

3. Combine salsita ingredients and chill 1 hour.

4. For each fillet, cover a piece of foil with 1 piece of banana leaf. Spoon 1/2 cup rice in center and top with 2 plantain slices. Lift fish from marinade, letting excess liquid drip off, and place on plantain slices. Season with salt and pepper. Add a few onion rings, 1 habanero ring, 2 lime slices and 2 orange slices. Spoon 2 tablespoons of reserved marinade on top. Fold banana leaf over top. Fold foil over banana leaf, sealing tightly.

5. Add 2 cups water to a steamer basket. Bring to a simmer. Lay all 6 packets in the basket, seam side up. Steam, 20 minutes. Serve with salsita.

Recipe note: Adapted from Mod Mex: Cooking Vibrant Flavors at Home (Andrews McMeel Publishing, $24.95). Achiote paste is a combination of crushed achiote seed, vinegar, salt, garlic and spices that is typically formed into a small block. The paste is then diluted and added to stews and marinades or used as a rub for meats. Hispanic stores sell banana leaves, but here in Florida cooks can simply trim leaves from backyard banana trees. Be sure to wash well before using.

Grilled Chicken Tacos al CarbM-sn With Fresh Orange Salsita

1/2 cup freshly squeezed orange juice

2 pounds boneless, skinless chicken breasts

Freshly ground black pepper and kosher salt to taste

4 navel oranges, peeled and cut into segments

1 each: red and yellow bell pepper, cut into strips

1 poblano chili, seeded and cut into thin strips

1/4 cup finely chopped cilantro leaves

1/4 cup apple cider vinegar

1. Blend orange juice, achiote paste, honey and 1/2 teaspoon salt. Place chicken in a large bowl and pour mixture on top. Turn chicken to coat. Cover refrigerate 2 hours.

2. Mix salsita ingredients refrigerate.

3. Remove chicken from marinade and discard marinade. Season chicken with salt and pepper. Grill until nicely charred, 5-7 minutes each side. Let chicken rest 2 minutes and then slice into thin strips.

4. Wrap tortillas in foil and heat on the grill 5 minutes.

5. To serve, spoon 1 tablespoon guacamole onto each tortilla. Add chicken strips and top with salsita. Serve warm with additional guacamole.

Recipe note: Adapted from Mod Mex: Cooking Vibrant Flavors at Home (Andrews McMeel Publishing, $24.95). Achiote paste is a combination of crushed achiote seed, vinegar, salt, garlic and spices that is typically formed into a small block. The paste is then diluted and added to stews and marinades or used as a rub for meats.


Looking for an easy carne asada recipe? Grill up this authentic carne asada marinade for tacos. One the best Mexican carne asada recipes!

Ingredients

  • 1/4 cup olive oil
  • 1 cup malt vinegar (any vinegar is fine in a pinch!)
  • 1/3 cup lime juice or lemon juice
  • 1/3 cup orange juice
  • 1 cup water
  • 2 tablespoons peeled fresh garlic cloves, minced
  • 1 tablespoon ground white pepper (black pepper will work, too)
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon oregano
  • 1/4 teaspoon ground cloves
  • 1 orange, sliced
  • 1/4 bunch fresh cilantro, chopped
  • 6 pounds lean skirt steak or lean flank steak

Instructions

  1. Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
  2. Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
  3. Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
  4. Take the steak from the marinade. Toss the leftover marinade.
  5. Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
  6. Cut cooked meat into strips.
  7. Place meat and favorite toppings in tortillas to make into tacos or burritos.

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Nutrition Information:

Yield:

Serving Size:

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally published October 27, 2011.

Updated on September 22, 2017 with new pictures and information.


Don't miss the newest flavors to hit the menu. Including new Pineapple Margaritas and Bolder Border Bowls.

Starters & Salads
Empanadas

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our Signature Queso.

Signature Queso

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Firecracker Stuffed Jalapeños

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our Signature Queso.

Border Sampler

When you can’t pick just one! Enjoy a plate filled with chicken quesadillas, fajita steak nachos and chicken flautas

Chicken Tortilla Soup

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

Fajita Salad

Sizzling mesquite-grilled chicken or steak and onions served alongside a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso freso.

Empanadas

Handmade pastries filled with mixed cheese & chicken tinga or seasoned ground beef. Served with our Signature Queso.

Signature Queso

Prepared in-house with tomatoes, green chiles, onions, cilantro, poblano & jalapeño peppers.

Firecracker Stuffed Jalapeños

Six handmade, tempura-fried jalapeños filled with mixed cheese and chicken. Served with our Signature Queso.

Border Sampler

When you can’t pick just one! Enjoy a plate filled with chicken quesadillas, fajita steak nachos and chicken flautas

Chicken Tortilla Soup

Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.

Fajita Salad

Sizzling mesquite-grilled chicken or steak and onions served alongside a crisp blend of lettuce & shredded cabbage, pico de gallo, roasted corn, fresh avocado and queso freso.

Fajitas
Grande Fajita Trio

The ultimate combo of mesquite-grilled steak, chicken and shrimp, with sautéed vegetables.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Border Smart SM Chicken Fajitas

Mesquite-grilled chicken with sautéed onions and bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

Fajitas for Two

CALORIES VARY BY SELECTION

Choose any two Classic Fajita styles plus double the sides including hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grilled Shrimp Fajitas

Shrimp grilled over mesquite wood served sizzling alongside hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grande Fajita Trio

The ultimate combo of mesquite-grilled steak, chicken and shrimp, with sautéed vegetables.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Monterey Ranch Chicken Fajitas

Your favorite mesquite-grilled chicken smothered with melted Jack cheese, crumbled bacon & ranch dressing.

Border Smart SM Chicken Fajitas

Mesquite-grilled chicken with sautéed onions and bell peppers. Served with black beans, white corn tortillas, pico de gallo and guacamole.

Fajitas for Two

CALORIES VARY BY SELECTION

Choose any two Classic Fajita styles plus double the sides including hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Grilled Shrimp Fajitas

Shrimp grilled over mesquite wood served sizzling alongside hand-pressed flour tortillas, pico de gallo, cheese, Mexican rice and choice of beans.

Mesquite Grill
Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with mesquite-grilled chicken, steak, shrimp, or portobello.

Carne Asada

A 9 oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

Fajita Quesadilla

Fajita chicken or steak with poblano & onion and roasted red chile tomatillo salsa. Served with fresh guacamole, sour cream and pico de gallo.

Grilled Queso Chicken

A perfectly seasoned mesquite-grilled chicken breast topped with our Signature Queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

Mexican Grilled Chicken

Mesquite-grilled chicken breast topped with pico de gallo and house-made salsa. Served with sautéed vegetables and cilantro lime rice.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with mesquite-grilled chicken, steak, shrimp, or portobello.

Carne Asada

A 9 oz. marinated and seasoned mesquite-grilled steak served on a skillet with seasoned butter, sautéed vegetables and Mexican rice.

Fajita Quesadilla

Fajita chicken or steak with poblano & onion and roasted red chile tomatillo salsa. Served with fresh guacamole, sour cream and pico de gallo.

Grilled Queso Chicken

A perfectly seasoned mesquite-grilled chicken breast topped with our Signature Queso and fresh sliced avocado. Served with sautéed vegetables and cilantro lime rice.

Mexican Grilled Chicken

Mesquite-grilled chicken breast topped with pico de gallo and house-made salsa. Served with sautéed vegetables and cilantro lime rice.

Tex Mex Faves

Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage, mixed cheese and pico de gallo.

Border Queso Beef Enchiladas

Two seasoned ground beef enchiladas topped with our border queso. Served with Mexican rice and choice of beans.

Ranchiladas

A 9 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese enchiladas smothered in chile con carne.

Street-Style Mini Tacos

Three mini corn tortillas with chicken or steak, Jack cheese, pico de gallo, fresh guacamole and roasted red chile tomatillo salsa.

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & peppers, pico de gallo and Smoky Queso.

Southwest Chicken Tacos

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas. Served with Mexican rice and choice of beans.

Dos XX beer-battered fish, creamy red chile sauce, shredded cabbage, mixed cheese and pico de gallo.

Border Queso Beef Enchiladas

Two seasoned ground beef enchiladas topped with our border queso. Served with Mexican rice and choice of beans.

Ranchiladas

A 9 oz. mesquite-grilled steak topped with ranchero sauce and melted Jack cheese, plus two hand-rolled cheese enchiladas smothered in chile con carne.

Street-Style Mini Tacos

Three mini corn tortillas with chicken or steak, Jack cheese, pico de gallo, fresh guacamole and roasted red chile tomatillo salsa.

A HUGE serving of fajita chicken or steak wrapped in a seared flour tortilla with Mexican rice, mixed cheese, black beans, caramelized onion & peppers, pico de gallo and Smoky Queso.

Southwest Chicken Tacos

Mesquite-grilled chicken, cheddar cheese, creamy red chile sauce and fried onion strings in warm, hand-pressed flour tortillas. Served with Mexican rice and choice of beans.

Combos & Meals
Pick 2 Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas Chicken flautas beef or chicken empanadas Chicken Tortilla Soup or house salad. Served with Mexican rice and choice of beans.

Primo Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Brisket or mesquite-grilled chicken, 10 flour tortillas, onion strings, shredded cheese and sauce. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Fajita Family Meal

CALORIES VARY BY SELECTION

Mesquite-grilled chicken or steak with onions & peppers, flour tortillas, lettuce, pico de gallo, sour cream, cheese or guacamole, Mexican rice, choice of beans and chips & salsa.

Enchilada Family Meal

CALORIES VARY BY SELECTION

Ten enchiladas. Choose from cheese & onion, seasoned ground beef or chicken tinga. Served with Mexican rice, choice of beans and our famous chips & salsa.

Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Seasoned ground beef or chicken tinga, 10 flour tortillas or crispy taco shells, lettuce, tomato and mixed cheese. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Pick 2 Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas Chicken flautas beef or chicken empanadas Chicken Tortilla Soup or house salad. Served with Mexican rice and choice of beans.

Primo Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Brisket or mesquite-grilled chicken, 10 flour tortillas, onion strings, shredded cheese and sauce. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Fajita Family Meal

CALORIES VARY BY SELECTION

Mesquite-grilled chicken or steak with onions & peppers, flour tortillas, lettuce, pico de gallo, sour cream, cheese or guacamole, Mexican rice, choice of beans and chips & salsa.

Enchilada Family Meal

CALORIES VARY BY SELECTION

Ten enchiladas. Choose from cheese & onion, seasoned ground beef or chicken tinga. Served with Mexican rice, choice of beans and our famous chips & salsa.

Build Your Own Taco Kit

CALORIES VARY BY SELECTION

Seasoned ground beef or chicken tinga, 10 flour tortillas or crispy taco shells, lettuce, tomato and mixed cheese. Served with Mexican rice, choice of beans, a bowl of signature queso and our famous chips & salsa.

Lunch
Border’s Best Lunch Fajitas

A lunch-size portion of mesquite-grilled chicken or steak brought sizzling to your table. Served with warm flour tortillas, pico de gallo, cheese, Mexican rice and refried beans. Sour cream and guacamole are available upon request.

Quesadilla Combo

A lunch-size chicken, steak or brisket quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Create Your Own Lunch Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas or Chicken Tortilla Soup or house salad.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with your choice of protein. Choose from mesquite-grilled chicken, portobello, shrimp or steak, brushed with lime-cilantro chimichurri.

Border’s Best Lunch Fajitas

A lunch-size portion of mesquite-grilled chicken or steak brought sizzling to your table. Served with warm flour tortillas, pico de gallo, cheese, Mexican rice and refried beans. Sour cream and guacamole are available upon request.

Quesadilla Combo

A lunch-size chicken, steak or brisket quesadilla served with pico de gallo, sour cream and guacamole, plus a cup of chicken tortilla soup or house salad.

Create Your Own Lunch Combo

CALORIES VARY BY SELECTION

Choose any 2 items: Seasoned ground beef, chicken tinga, or Dos XX tacos Cheese, seasoned ground beef, or chicken tinga enchiladas or Chicken Tortilla Soup or house salad.

Bolder Border Bowls

Cilantro lime rice, black beans, pickled red onions, toasted corn, queso fresco, shredded lettuce, pico de gallo, lime crema and sliced avocado topped with your choice of protein. Choose from mesquite-grilled chicken, portobello, shrimp or steak, brushed with lime-cilantro chimichurri.


Mod Mex Cranberry Sauce - Recipes

The industry’s most exciting young executives, founders, and franchisees handled the pressure of the pandemic and are preparing for much bigger things.

Stay up to date as the coronavirus pandemic spreads across the globe.

It’s challenging enough to be an emerging restaurant operator. But after 2020 threw one curveball after another, these 40 brands are still standing—and are ready for the spotlight.


Monday, October 31, 2011

Breakfast, Lunch and Dinner (DV1211H)

Season Twelve, Episode Eleven

This trip, Guy Fieri's tasting his way through the day. In Tampa Bay, Florida, authentic Mexican street food for the lunch crowd is served out of bus, crankin' out favorites like butternut squash tostadas. In Virginia Beach, Virginia, dinner at this popular seafood joint includes totally fresh oysters Rockefeller. And in San Antonio, Texas, a breakfast joint servin' up waffles filled with bacon and an old school pfannekuchen from a decades-old recipe.

Tampa Taco Bus - website
913 East Hillsborough Avenue, Tampa, FL 33604 - map
(813) 232-5889
http://tampatacobus.com
Twitter: @tacobustampa
Facebook

The Beach Pub - website
1001 Laskin Road, Virginia Beach, VA 23451 - map
(757) 422-8817
www.beachpubvb.com
Facebook

The Magnolia Pancake Haus - website
606 Embassy Oaks, San Antonio, TX 78216 - map
(210) 496-0828
www.magnoliapancakehaus.com
Twitter @mrpancake
Facebook

Airs on the Food Network
Dec 24, 2011 - 9:30 AM ET/PT
Dec 25, 2011 - 6:00 PM ET/PT
Dec 31, 2011 - 10:00 PM ET/PT


Watch the video: EL THUNDER. КОРОБКА. ОБЗОР (July 2022).


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