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Farm to Fork 2019 at La Esperanza

Course One

La Esperanza Mexican Restaurant
Farm to Fork Week Menu $35/Person GT-Glutten Free

Uno
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Chile-Atole GT
Sweet Jersey Corn, Tomatillo and zucchini topped with Queso Cotija
Sopa Flor Poblana GT
A delicious combination of Roasted Poblano pepper strips, corn and Pumpkin squash Blossoms in a slightly creamy soup.
Ensalada de Jicama GT
Baby Spinach with shredded jicama, Carrots, Radish and Queso Fresco tortilla crisps and a balsamic lime vinaigrette
Ensalada Sandia GT
Bed of Romaine Lettuce, Pickled Watermelon rind, Watermelon, Cucumber Agave Lime dressing topped with Tajin

Course Two

Dos
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Mini Veggie Chimichanga
Chimichangas Filled with onions, peppers, tomatoes, Zucchini and squash Serve with pico de gallo
Empanadilla
Empadilla stuffed with Ground Beef Stewed with tomatoes, potatoes and olives serve with a Salsa Casera
Quesadillas Cubana
Pulled Pork Swiss Cheese pickle and ham in a flour tortilla
Tequila Mussels
Delicious Mussels cooked in a Butter-lime and Tequila Sauce Serve with bread

Course Three

Tres
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Huazontles Poblanos GT
Poblana Peppers stuffed with Huazontles (Red Aztec Spinach) pan fried in egg batter topped with a Salsa Verde and Queso Cotija, as Mexican as it gets
Enchiladas de Pipian GT
Pulled chicken wrapped in corn tortilla topped with Pipian Rojo (pumpkin seed sauce) and topped with Cotija Cheese and sour cream
Cesina Azteca GT
Thinly sliced Beef fillets, cured and sauté with onions, served with green and red salsas with Warm tortillas
Filete de PescadoGT
Delicious Haddock Fillet Baked in a banana leaf and Topped with a creamy Jersey tomatoes, onions and jalapeños sauce.
Guisado De Puerco GT
Pork Ribs Stew with potatoes and zucchini served over White Rice

Course Four

Cuatro
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Cinnamon Churros
Cinnamon sugared churros served with double dipping sauces
Blueberry Flan GT
Our Traditional milk custard with a blueberry twist