Dinner Menu. Chef: Ana Cecilia Avalos Reyes

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Vivian Harrell
5 years ago
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1 Dinner Menu Chef: Ana Cecilia Avalos Reyes

2 Hola, Welcome to Mexico and thank you for choosing me as your personal Chef during your vacations You may find here my basic Breakfast menu. I like to think I cater for everyone equally, from carnivores to gluten-free vegans, but if you have any special requirements that I haven't thought of, just ask. I want you to feel like home, but better! Do you think that is possible? From now on, we are friends! So please let me know what you need, the dates you are interested in and I can move forward with you meal plans. If you have any question, please do not hesitate to ask me. Thanks again for contacting me. Chef: Ana Cecilia Avalos Reyes

3 Happiness is Homemade The compound meal is my most requested service. What is this? A several courses meal (mainly) cooked in your villa. How does it work? Simple! - Select the amount of courses you want. The service includes 3. Any extra course will be billed. - The general recommendation is to choose impair courses: 3/5/7/9 etc. - All eaters in the group will be eating the same, so please choose wisely your options. In case a group bigger than 10, you can choose up to 2 options. - Antipasto platter as an appetizer is an option only in groups bigger than 10 people. - The main course includes 1 protein & 2 side dishes. They can be platted together or separately. - Taquiza option available for groups from 5 people or more (taquiza is a variety from stews, tortillas and sauces. It s all prepared in order everybody prepares their own tacos in a buffet style) - Buffet option available for groups from 5 people or more - All dishes can be converted into vegetarian/vegan/gluten-free/paleo. Please mention dietary restrictions. - If you do not see in the menu what you are looking for, let me know so I can add it. Appetizers D G S M G C Filled Avocado: The trendiest appetizer in the menu. 1 side from an avocado filled with tropical shrimp salad (avocado, mango or pineapple, tomato, cucumber, onion, cilantro) and plated with a small portion of salad of the day. Guac n chips: Avocado with tomato, cucumber, cilantro, lemon juice, onion and serrano chili (optional), served with red salsa an chips. Most requested dish. Traditional ceviche: Fish catch of the day. With tomato, cucumber, onion and serrano chili (optional). Served with tostadas and traditional ceviche salsa. Shrimp cocktail: Northeast recipe. Shrimp, avocado, tomato, cucumber, onion, cilantro in a red tomato-orange sauce (no spicy) Street corn dip: mexican street corn dip is a mix from corn, mayo, cream, cheese. Served hot and with corn chips Tropical shrimp ceviche: Shrimp slices mixed with pineapple, carrot, tomato, cucumber, bell pepper, chopped cilantro, limejuice and a slight touch of tomato juice. Watermelon pico de gallo: The cosmo version of a classic. Watermelon, yellow pepper, red onion, cucumber and lime juice. Add jalapeño for a spicy experience. Meat fajitas quesadillas: Traditional flour quesadillas filled with meat quesadillas. Served with red sauce. Chicken chipotle tacos: deep-fried. Corn tortilla taquitos filled with chicken chipotle stew. Served with greens and chipotle-cream salsa

4 Salads A fresh beginning for a very mexican story all salads includes one homemade dressing. G DF M E G E G Texmex salad: Avocado, black beans, tomato, cilantro, corn, onion and lettuce Fresh salad: watermelon, fresh cheese, mint leaves, basil leaves and cucumber Purple salad: Beets, parsley and panela cheese. Nopal salad: Grilled nopal cactus, mango, tomato, onion and cilantro. Salpicon salad: Traditional Mexican recipe. Asada, tomato, purple onion, green chili (optional), grilled tomatillo, avocado and lettuce Strawberry relish salad: Strawberry, cucumber, onion, tomato slices and panela cheese Avo-cucumber salad: Avocado, cucumber, cherry tomatoes, cilantro, red onion and panela cheese Street corn salad: Tortilla slices, lettuce, corn, mayo, cream, cheese, parsley anc chiliflakes Mushroom salad: grilled mushrooms, rosemary, sweet potato, purple cabagge and cherry tomato Protein options If you are planning on turning your salad into main course, please select one of the following proteins: Fish grilled Sesame fish Tuna fish (seasonal) Shrimp grilled Shrimp Chicken fajitas Mushrooms Portobello fajita Meat fajitas Hardboiled egg Lentil balls Bacon Quinoa Chickpeas Chia seeds Beans Toppings Please select one of the following: Parmesan Croutons Baguette Toasted bread Sesame seeds Coconut flakes Tortilla slices Chips Nuts Almonds Raisins Nut mix

5 Main Course G D M G C G S D M G M E D G Catch of the day: grilled catch of the day. Plated with vegetables and honey ginger glazé. Mexican carne asada: Traditional recipe. Grilled flank steak, plated with grilled potato Tropical fish: Fresh catch of the day, marinated with white wine reduction. Plated with mangopico de gallo salsa. Camarones a la diabla: Traditional recipe. Shrimps marinated in chipotle sauce. Plated with green salad and rice. Rajas con queso chicken: Grilled chicken breast topped with traditional rajas con queso (roasted polano peper stewed in cream and cheese). Plated with fresh salad. Green Butter shrimp: Grilled shrimp, marinated in a green spice butter. Plated with white rice. Green salsa flauta soñada: Flauta soñada is a local dishe where i was born. Flour tortilla on xl size filled with green salsa meat or chicken stew. Topped with greens Mexican stuffed peppers: Bell peppers filled with Mexican picadillo stew (grounded meat). Served with black beans Poblano pepper tostadas: grilled poblano pepper slices, caramelized onion and avocado on a beans bed. Add sour cream. Dessert The sweet happy ending of an amazing dinner v D Buñuelos: Traditional recipe. Mexican sweet chips plated with icecream Key Lime Pay: Family recipe. This is a variant from the traditional recipe Homemade apple pie chimichangas: home made apple pie mix. Plated with salted caramel or dulce de leche dressing. Churro bites: Traditional recipe in finger size. Plated with nutella dressing Birthday cake: No need to add years to your life to have a bday cake slice egan rice pudding: Traditional recipe just got vegan Coconut icecream: Nothing says vacations like this dessert How many to order? All the portions are enough for a person. In case you are someone that eats a lot or would like to have food as a later snack, you can order half or full extra order. In the case of the full service, the staff should arrive an hour (or more depending on the amount of people) before your event starts to cook and set everything for you. Tips are not included but really appreciated. Please notify at least 2 weeks prior to your event any type of allergy or dietary restriction. We are not going to be responsible for any food poisoning kind due to lack of information.

Depending on the number of people in your party the service price will vary as followed:

Depending on the number of people in your party the service price will vary as followed: Daveed Chef Service offers you an experienced chef who will take note of your needs and dietary requirements, arrange to shop for all the ingredients, cook and have dinner ready your convenient time; your