Margherita menu8/13/2023 ![]() ![]() ![]() Steak cooked with jalapeno pepper, zucchini, squash, mushrooms and green onions. Grilled steak cooked with onions, and bell peppers, served with rice, guacamole salad and your choice of refried beans or black beans 18.00 Steak cut into pieces and cooked with onions, tomatoes and jalapeño peppers, served with rice, and your choice of refried beans or black beans 18.00 Served with rice, mixed greens, avocado slices and special chipotle dressing 19.95 Grilled steak and shrimp cooked with onions, mushrooms and chipotle sauce. Sliced steak cooked with bacon and mushrooms topped with cheese sauce. Served with rice, mixed greens, avocado slices and special chipotle dressing 17.00 Grilled chicken breast, onions, mushrooms and lots of bacon topped with melted cheese served on a sizzling hot skillet 18.50īreaded chicken breast. Served with rice, and sour cream salad 19.95 Grilled chicken breast and shrimp topped with slices of grilled pineapple and cheese sauce. Served with one chicken enchilada and rice 16.00 Grilled chicken breast topped with chorizo and cheese. Served with rice and sour cream salad 14.00 Two fried flour tortillas filled with chicken and topped with nacho cheese. Marinated grilled chicken breast topped with cheese dip, served with rice, guacamole and sour cream salad 16.00 19.95Ī bowl filled with rice, black beans and your choice of meat, topped with pico de gallo and sour cream Served with rice, mixed greens, avocado slices and special chipotle dressing. Grilled chicken and shrimp cooked with onions, mushrooms and chipotle sauce. Served with rice and sour cream salad 16.00Ī bed of rice topped with your choice of meat, grilled bell peppers and our delicious cheese sauce. Two rolled flour tortillas filled with beans, and steak strips, cooked with grilled onions, topped with nacho cheese sauce and pico de gallo. One large burrito, filled with grilled chicken and fresh pico de gallo, topped with cheese dip. Two rolled flour tortillas, filled with tender braised pork chunks, topped with nacho cheese, lettuce and sour cream. Served with rice, mixed greens, tomatoes and friend cheese. One large burrito with grilled chicken, chorizo and pineapple topped with cheese and chipotle sauce. Two combination burritos-One chicken with beans and one beef with beans, topped with lettuce, tomatoes and sour cream. Topped with salsa verde, cheese sauce, pico de gallo, cotija and crema 17.00 Served with rice or beansīig burrito stuffed with chicken, chorizo, pineapple, rice and beans. Topped with nacho cheese, and ranchero sauce, lettuce, pico de gallo, guacamole, and tomatoes. Large burrito filled with your choice of meat with mushrooms, onions and tomatoes, rolled in a big flour tortilla. Two rolled flour tortillas filled with your choice of grilled steak or chicken, cooked with red and green bell peppers, and onions, topped with nacho cheese sauce and pico de gallo.Served with rice and sour cream saladĪ flour tortilla filled with your choice of meat, topped with cheese sauce, served with rice, lettuce, guacamole, tomatoes and sour cream ![]() Sometimes folding the dough over itself to form what is called " calzone".A flour tortilla filled with your choice of braised pork carnitas or steak, topped with mild tomatillo sauce. Sometimes they use slices of prosciutto, tomato, arselle, etc. Over the former is often added (depending on the region) some small seafish on the latter some thin slices of mozzarella. Others can be covered in grated cheese and dressed with lard, and then they put on a few leaves of basil. The most ordinary pizza, called coll'aglio e l'olio ( with garlic and oil), is dressed with oil, and over it is spread, as well as salt, origanum and garlic cloves shredded minutely (optionally), often referred to as focaccia (depending on the region). In 1866, Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza toppings at that time as well as the possible origin of calzone: In 1849 Emanuele Rocco recorded different pizza toppings including basil, tomatoes and thin slices of mozzarella the mozzarella was thinly sliced, and added to the toppings already present. The origins of pizza Margherita came from mixing similar toppings that were already present in Naples between 17. In June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and Italian unification, since toppings are tomato (red), mozzarella (white), and basil (green), ingredients inspired by the colors of the national flag of Italy. ![]()
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