Archive for Cantina
You are browsing the archives of Cantina.
Baja Cantina Enchiladas Santa Fe
Baja Cantina Enchiladas Santa Fe
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah
12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red
Fiesta Cantina Devil\’s Toothpicks
Fiesta Cantina Devil’s Toothpicks
12 jalape?o peppers6 onions6 cups vegetable coating mix
Cut peppers and onions into strips. Dredge in the coating mix and deep fry until golden brown
NOTE: Habaneros can be used instead of the jalape?os.
El Dorado Cantina Sweet Corn Tamales
El Dorado Cantina Sweet Corn Tamales
Posted by Chyrel at recipegoldmine.com 9/8/02 8:08:20 pm
Source: El Dorado Cantina, Brentwood, California - Consulting Chef John Rivera Sedlar - Executive Chef Salvador Morales
1 tablespoon corn oil 3 cups fresh
Pappasito\’s Cantina Salsa
Pappasito’s Cantina Salsa
1 fresh poblano pepper, coarsely chopped1 fresh jalapeno pepper, stem removed and seeded 8 Roma tomatoes 1/3 to 1/2 cup diced yellow onion1/2 teaspoon celery salt 1/8 teaspoon oregano 1/4 cup fresh cilantro
Cuevitas Cantina & Grill Camarones Borrachos
Cuevitas Cantina & Grill Camarones Borrachos
Source: Mario Muniz Jr. - Cuevitas Cantina & Grill Folsom, California
6 jumbo tiger prawns 1 cup flour 1/4 teaspoon chili powder or cayenne pepper (more or less to taste, use
El Paso Cantina Toasted Tortilla Soup
El Paso Cantina Toasted Tortilla Soup
Source: Chef Jeff Nichols, El Paso Cantina Grill
2 tablespoons corn oil1 large onion, thinly sliced6 to 8 cloves garlic, minced1 1/4 cups pureed roasted tomatoes1 quart chicken brothSalt14 ounces queso
Pappasito\’s Cantina Poblano Soup
Pappasito’s Cantina Poblano Soup
4 tablespoons unsalted butter 1/2 cup all-purpose flour 2 cups whipping cream 3 cups whole milk 1/2 teaspoon instant chicken bouillon granules 1 tablespoon extra virgin olive oil3/4 cup purple onion, finely
Pappasito\’s Cantina Frijoles A La Charra
Pappasito’s Cantina Frijoles a la Charra
1 1/2 pounds pinto beans, uncooked 1 gallon cold water 3/4 pound bacon pieces, chopped into 1-inch squares 1/2 cup plus 1 tablespoon fresh garlic, chopped fine 4 tablespoons plus
Cuevitas Cantina & Grill Camarones A La Diable
Cuevitas Cantina & Grill Camarones a la Diable (Devil’s Shrimp)
Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California
6 jumbo shrimp 1 cup chile Colorado sauce 1 cup hot salsa 1/4 cup diced onion 1/4
Blue Agave Mexican Cantina Red, White And Blue Margarita
Red, White and Blue Margarita
Source: Chef Derek Kamarata, Blue Agave Mexican Cantina, Phoenix, Arizona
Traditional margarita mix, using Cuervo Gold tequila 1/2 ounce grenadine 1/4 ounce blue curacaoMargarita salt
Salt the rim of the glass. Blend traditional