Menu - Waiting to Eat

"Food pleasure is about variety, color, texture, temperature, time, and so many other small details." - Maria Garcia

Together we'll plan your menu, always top quality food.

Pastel del carne

A personal specialty of the house. I continually receive weekly request for this dish. I can make it with fish for non-redmeat-eaters. Think quiche, then think better.

Stuffed Peppers

I can make stuffed peppers, breaded meat, rolled vegetables and I am always looking for more. This is a fun plate to serve while I am preparing the main meal. Finger food, appetizer and great next day lunch.

Tacos

Probably the most popular food in Mexico, and throughout many of the states. A truly international food. I can use the store bought hard shells, but I prepare soft hand made tortilla, and if a hard shell is needed I can fry it on the spot with a healthier olive oil.

Fajitas

Well known by Americans, and often confused with tacos. A fajitas is about the meat and how it is grilled. I spice and marinade the meat 24 hours beforehand, I use a special comal (flat frying pan) to sear the meat hot before serving. Topped off with fresh tomatoes, onion and homemade guacamole will fill your night just right.

Classic Mexican dishes

Beans, rice and the tortillas can be made into endless elegant dishes. From high class tourist resorts to street food vendors, a diverse menu from these three items like a good 3 chord blues song.

Healthy food

Every plate is made with freshly cut vegetables (when available). Combining the right vegetable with the right protein and carbohydrates is an important part of a balanced meal. A well placed color covered plate of vegetables can bring out flavors from esthetic stimulation.

Tasty tortillas (corn or flour)

The corn tortilla is the cornerstone of the Mexican diet. One of the oldest foods made by hand with a personal twist to an old family recipes flavor. I learned from my mother as she did from hers. Using an original metate to grind the corn flour and the secret of hot water I carry on another generation of south Zamora Michoacan hand pressed tortillas.

My menu is a combination of family recipes, personal recipes, and new meals.

Enchiladas

A common brunch after a long night of fiestas, the enchiladas is widely known throughout the US. Try it with a fired egg to add a new element to the mix.

Mole

Chocolate, red, black, green. Just some of the 120 some flavors of mole one can find traveling around Mexico. A traditional dish, made with chicken, turkey or beef , this plate will leave many licking their fingers.

Vegetables

Need I say more?

Quesadillas or sometimes known as "gringa"

A mobile food to start a meal or sit alone. The quesadilla is made into a meal in Mexico , whereas in the US it is more of an appetizer. Either way I have some delicious recipes.

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