 Tamales Traditional, rustic and unique, the tamale is corn based, steamed self-contained meal wrapped in a cornhusk or banana leaf. Served as an appetizer, a side dish or a main dish with or without a sauce, tamales are always memorable. - Fresh Corn Tamales with Green Chile and Cheese - Traditional Pork, Beef or Chicken - Oaxacan Chicken Mole in Banana Leaf Empanadas Sometimes baked sometimes fried, these corn or wheat flour turnover pastries are found all over Mexico, Central and South America and are a great hand-held appetizer item. - Picadillo, a festive preparation with either, pork or beef combined with Ancho chile, almonds and raisins. - Veracruz-style Chicken, Combined with Spanish olives, green chile, roasted tomatoes and saffron - Spinach and Black Bean with Feta Cheese - Potato, Green Chile and Cheese Quesadillas  Seafood Ceviches Traditional fish preparation “cooked” in limejuice, onion and salt then seasoned with chile, garlic and cilantro. Variations include cucumbers, tomatoes, olives, orange and saffron Chile Cured Salmon We cure a whole side of salmon in brown sugar, onion, garlic, cilantro, jalapeno and lime zest for twenty-four hours, remove cure, slice on the diagonal, then sauté rare and serve with compound butter made with above ingredients. Pescado or Camerones Mexicana Lime and garlic seasoned fish grilled or pan-fried, to order and served with an Avocado or Mango Pico de Gallo. Pescado Ajillo Citrus marinated and sautéed Colorado Trout or Alaskan Halibut Served with a Garlic and Guajillo Chile Butter Sauce. CHICKEN We use Rocky Junior Free-Range Chicken, local Indian Ridge Farms also available. Chicken Mole The classic recipe blending old and new world ingredients resulting in the complex and rich Mole sauce served over pan-fried chicken. We use an Oaxacan Black variety that is sublime. Flavors/ingredients include chilies, chocolate, almonds and raisins, cinnamon and cloves and more Pollo a las Brasas Orange Juice, fresh thyme, garlic and chipotle marinated chicken pieces, cooked on the grill. Simple but elegant. Pollo Ranchero Grilled or pan-fried chicken pieces with a tomato, tomatillo or green chile based sauce. MEATS Our main source of pork and beef are Homestead Beef (Paonia) and Maverick Ranch (eastern Colorado). Rib Eye or Beef Filet Ancho Chile Rubbed and grilled beef served with wild mushroom and red wine reduction Carne Asada con Rajas Lime marinated and grilled skirt steak with caramelized onions and roasted green chile strips. Carne Adovada Lamb or Pork slow cooked in a New Mexican red chile sauce till tender Pit Barbecued Whole Lamb, Goat or Pig Dry-rubbed with Achiote and garlic, wrapped in banana leaves, layered between hot coals and stones, then buried for 8 to 12 hours. This “blind” cooking method is not only very dramatic it produces very complex and beautiful flavors. Advance notice and unhindered piece of terrain required. Side
Dishes Heavy Appetizer Party - 100 /$25per person, 50 /$30 per person,
20 /$35 per person Economy Enchilada Dinner - 100 /$14 per person,
50 /$16 per person, 20 /$18 per person Appetizer/Dinner Combination #1 - 100 /$23per
person, 50 /$25 per person, 20 /$28 per person Appetizer/Dinner Combination #2 - 100 /$23per
person, 50 /$25 per person, 20 /$28 per person Appetizer/Dinner Combination #3 - 100 /$40per
person, 50 /$45 per person, 20 /$50 per person |