Unit 1 Part 1

Veronica Ramos

CIV Newport News

 Veronica’s Tex-Mex

Restaurant Description: Welcome to Veronica’s Tex-Mex. We are a family owned small and cozy

cantina that specializes in the southern comfort foods of Texas and Mexico. In here you will find

the right food for everyone. Formality of my restaurant is family casual, no need to dress fancy

unless you want to. Just slip on your comfy clothes and enjoy the food. Please, ensure to have a

full set of clothing (tops, bottoms, and shoes). If we see that you or the members of your group are

not fully dressed, we may deny you of service. The prices of our menu are very flexible, and they

will range from as low as five dollars to about thirty dollars. The clientele that we tailor are mostly

southern folks or people with southern taste (Texans, Latinos, and anyone with a fine taste for

flavorful foods).

Menu:

Appetizers:

Quesadilla w/ Salsa

Soups:

Tortilla (Vegetarian)

Salads w/ Dressing:

Corn Cobb Salad w/ Lemon Mustard Dressing

Entrees w/ 2 Sides:

Carne Asada on Chimichurri Sause w/ Refried Beans & Corn Muffins

Shrimp Tacos & Red Chili Sauce w/ Guacamole & Rice

 Recipe name Yield Serving Size
Quesadilla w/ Salsa 30 servings 1 ea. w/ 4oz Salsa
Amount Unit Description
30 ea Large Flour Tortillas
15 oz Butter (in ½ oz cuts)
60 oz Shredded Monterey Jack Cheese

16 oz Cilantro (roughly chopped)

60 ea Plum Tomatoes, Medium (small diced)
16 ea Serrano or Jalapeños (seeded, minced)
8 oz Lime Juice
4 ea Onion, Medium (small dice
½ oz Salt (as needed)
MOP – Method of Preparation

 Quesadilla:
 Lay tortilla flat & sprinkle 2 oz cheese on one half of each tortilla
 Fold tortilla in half, over cheese
 Warm a skillet on low ½ oz butter
 Add tortilla to skillet & cook to light brown (approx. 2 min)
 Flip tortilla over w/ spatula
 Transfer to plate & cut into 4 equal pieces
 Salsa:
 Mix ingredients in a large mixing bowl
 Adjust seasoning w/ salt
 Serve at room temperature
Recipe name Yield Serving Size
Tortilla Soup (Veg) 30 servings 12 oz
Amount Unit Description
36 ea Plum Tomatoes, Medium (cored)
3 oz Onion, White (halved & peeled)
12 ea Garlic Cloves (whole)
30 oz Canola Oil
384 oz Chicken Broth
36 ea Epazote Sprigs (tied)
½ oz Salt (as needed)
12 ea Pasilla Chiles
72 ea Corn Tortilla (julienned)
6 ea Avocados (medium diced)
48 oz Queso Fresco (crumbled)
MOP – Method of Preparation

 Dry roast tomatoes, onion, and garlic in a cast-iron skillet over medium-high heat until tomatoes
begin to soften and their edges char. Once garlic skin browns, remove from heat and peel.
 Puree roast tomatoes, onion and garlic until smooth.
 Heat half the oil in stock pot and fry puree until dark.
 Add chicken broth and epazote sprigs, simmer for 45 min.
 Slice pasilla chiles cross way, half an inch and remove seeds and stem.
 Heat rest of oil in sauteuse pan, add pasilla chiles, then turn off heat. Transfer chiles to paper
towel and plate.
 Fry corn tortillas in oil that chiles were in, until golden brown, remove and dry on paper towel
and plate.
 Remove epazote sprigs, serve and garnish with tortilla strips, pasilla chiles, avocados and queso
fresco.
 Recipe name Yield Serving Size
Cobb Salad 30 servings 9 oz
Amount Unit Description
96 oz Romaine Lettuce (shredded)
48 oz Turkey, Roasted (cubed)
18 oz Avocado (diced)
9 oz Celery (sliced on bias)
6 oz Green Onion (sliced on bias)
30 oz Blue Cheese (crumbled)
30 ea Bacon, Strips (cooked crips & crumbled)
MOP – Method of Preparation

 Add lettuce to dressing and toss until combined.

 Refrigerate until service.
 When serving, top with turkey, avocado, celery, green onions, blue cheese, and bacon.

Recipe name Yield Serving Size

Lemon Mustard
Dressing 30 servings 1 oz
Amount Unit Description
18 oz Vegetable Oil
6 oz Cider Vinegar
3 oz Lemon Juice
3 oz Dijon Mustard
1.5 oz Parsley (chopped)
½ oz Salt (as needed)
½ oz Black Pepper (as needed)
MOP – Method of Preparation

 Blend oil, vinegar, lemon juice mustard and parsley in large bowl. Season with salt and pepper.
 Add to salad immediately or refrigerate until needed.
Recipe name Yield Serving Size
Carne Asada 30 servings 6 oz
Amount Unit Description
10 oz Lime Juice
20 ea Garlic Cloves (crushed)
20 oz Orange Juice
40 oz Cilantro (chopped)
0.42 oz Salt (as needed)
0.21 oz Black Pepper (as needed)
10 oz Vegetable Oil
5 ea Jalapeños (minced)
5 oz White Vinegar
160 oz Flank Steak
MOP – Method of Preparation

 Combine lime juice, garlic, orange juice, cilantro, salt, pepper, olive oil, jalapenos, and vinegar
and mix.
 Add flank steak and marinate in refrigerator for 2 hours or longer.
 Remove flank steak from marinade and grill for 7 to 10 min per side.
 Remove from heat, let rest 10 min.
 Slice against grain and serve.
Recipe name Yield Serving Size
Chimichurri Sauce 30 servings 2 oz
Amount Unit Description
16 oz Olive Oil
4 oz Red Wine Vinegar
16 oz Parsley (finely chopped)
14 ea Garlic Cloves (minced)
2 oz Red Chilies (finely chopped)
½ oz Oregano, Dry
0.667 oz Salt, Coarse
½ oz Black Pepper
MOP – Method of Preparation

 Mix all ingredients in a bowl.

 Let sit 2 hours in refrigerator.
 Serve over meat.
Recipe name Yield Serving Size
Refried Beans 30 8 oz
Amount Unit Description
72 oz Pinto Beans, Dried
192 oz Water
48 oz Onion (minced)
15 ea Ancho Chile (seed & membranes removed)
0.75 oz Cumin, Ground
1.5 oz Tomato Paste
0.75 oz Oregano
24 oz Milk
6 oz Vegetable Oil
9 ea Garlic Cloves (minced)
½ oz Salt (as needed)
½ oz Black Pepper (as needed)
24 oz Queso Chihuahua
MOP – Method of Preparation

 Sort and rinse beans and soak to rehydrate. Drain when finished.
 Place beans in large pot with water and onions. Cover and simmer for 20 min or until beans are
tender.
 Heat chiles briefly. Cut chiles into chiffonade and add to beans with cumin, tomato paste and
oregano.
 Puree beans with milk in small portions until fully pureed and milk is incorporated.
 Heat oil in small rondeau over medium heat. Add garlic and cook until aromatic.
 Add pureed beans and mix well. Season with salt and pepper.
 Cover pot, place in 350F oven. Cook for 45 – 1 hour or until smooth and thick.
Recipe name Yield Serving Size
Corn Muffins 30 servings 1 ea
Amount Unit Description
27.5 oz AP Flour
12.5 oz Cornmeal
5 oz Salt
1.25 oz Baking Power
10 ea Eggs
20 oz Milk
15 oz Vegetable Oil
2.5 oz Orange Juice, Concentrated
20 oz Sugar
MOP – Method of Preparation

 Coat muffin tins with cooking spray.

 Combine flour, cornmeal, salt, and baking powder in a bowl and whisk.
 Combine eggs, milk, oil, orange juice concentrate, and sugar in mixer.
 Mix on medium speed with paddle until light and smooth.
 Add dry ingredients into egg mixture and blend until just combined. Scraping as necessary.
 Fill muffin cups ¾ full or approximately 3 oz each.
 Bake at 400F for approx. 20 min.
Recipe name Yield Serving Size
Shrimp Tacos with
Coleslaw 30 servings 2 ea

22.5 ea Lime (Juiced)

7.5 oz Cilantro (chopped)
15 ea Garlic Cloves (minced)
6.25 oz Cumin, Ground
12.84 oz Olive Oil
7.5 ea Limes (zested)
½ oz Salt (as needed)
120 oz Shrimp
60 ea Corn Tortillas

60 oz Green Cabbage (shredded)

1.75 ea Red onions (julienne)
3.75 ea Avocado (thin slice)
7.5 ea Lime (juiced)
3.75 oz Olive oil
½ oz Salt (as needed)
MOP – Method of Preparation

 Whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt.
 Add shrimp and marinate in refrigerator for 20 min.
 Combine cabbage, onion, avocado, lime juice, olive oil and season with salt.
 Grill shrimp until pink, approximately 3 min per side.
 To put together tacos, lay tortilla flat, add small scoop of coleslaw and top with shrimp.
Recipe name Yield Serving Size
Red Chili Sauce 30 servings 1.5 oz
Amount Unit Description
18 ea Plum Tomatoes
6 ea Garlic Cloves
9 ea Chipotle Chiles (seeded and minced)
2.25 oz Cilantro
½ oz Salt (as needed)
MOP – Method of Preparation

 Dry roast tomatoes until blistered and cooked through. Remove, cool and peel.
 In same pan, dry roast garlic cloves until skin browns. Peel skin.
 Place tomatoes, garlic, chipotle chiles, and cilantro in blender and process until smooth.
 Season with salt. If salsa is too thick, add water.
 Refrigerate until service.
Recipe name Yield Serving Size
Guacamole 30 4 oz
Amount Unit Description
20 ea Hass Avocados
8 ea Plum Tomatoes (small dice)
16 oz Red onion (minced)
12 ea Serranos (seeded and finely chopped)
4 oz Cilantro (rough chop)
8 ea Limes (juiced)
½ oz Salt (as needed)
MOP – Method of Preparation

 Seed and peel avocados and cut roughly into medium dice.
 Combine avocados with tomatoes, onions, serranos, cilantro and lime juice and mix well to form
paste.
 Season with salt. Refrigerate until service.
 Recipe name Yield Serving Size
Mexican Rice 30 8 oz
Amount Unit Description
48 oz White Long-Grain Rice
12 oz Roma Tomatoes (medium dice)
9 oz White Onion (medium dice)
2.5 oz Garlic (minced)
3 oz Salt (plus more as needed)
6 oz Canola Oil
78 oz Water
3 oz Serrano Chiles (minced)
18 oz Carrots (small dice)
9 oz Green Peas
9 oz Potatoes (small dice)
6 ea Parsley Sprigs
MOP – Method of Preparation

 Cover rice with hot water and let stand 5 min then drain the water from the rice.
 Rinse rice in strainer with cold water until water runs clear. Remove excess water.
 Puree tomatoes, onions, garlic, and salt until smooth
 Heat oil in saucepan, sauté rice for 3 min.
 Add puree to rice and cook until color changes and is dry
 Add water and bring to boil. Add chiles, carrots, peas, potatoes, and parsley. Season with salt as
needed.
 Reduce to simmer and cover. Cook approximately 20 min.
 Fluff with fork, remove parsley sprigs and let stand covered for 10 min before serving.