Kitchen Takeover

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Kitchen Takeover
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Santo Pecado Mexican Catering says
To celebrate Mexico’s Independence, Santo Pecado has taken over Reposado’s kitchen with a limited time special menu that brings some of the most emblematic Mexican dishes to your favourite Tequila Bar

Para empezar:

Chorizo Cambray potatoes. Roasted mini potatos, served with Mexican chorizo, and queso fresco
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Guacamole and corn chips. Ripe avocado mashed in volcanic lava stone, with Roma tomato,red onion, cucumber, and cilantro accompanied with house chips
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Roasted corn salsa. Grilled summer corn, red onion, sweet pepper, tomato, avocado, and cilantro with house corn chips
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Pico de gallo and chips. Roma tomato, red onion, cucumber, and cilantro dressed with lime juice, olive oil, and sea salt. Served with house corn chips
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Los Tacos:

Meat lover

Carnitas. Braised pork shoulder, served with salsa verde, finely diced onion, cilantro, and a
splash of lime juice
Barbacoa. Slowly roasted beef loin in guajillo and a special selection of Mexican fine herbs,
served with pickled cactus, diced onion, cilantro, and morita sauce
Tinga. Pulled chicken breast in a tomato chipotle sauce, with caramelized onion. Served with Mexican crema, and queso fresco
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Vegeterian

3 sisters. Sautéed butternut squash, bell pepper, red onion, and green beans, served with crumbled queso fresco, and a touch of morita sauce

Mushrooms “al pastor” (vegan)
Our vegan reinterpretation on one of the most famous tacos of the streets of Mexico City. Served with grilled pineapple, onion, cilantro, and morita sauce.
Nopalito. Finely diced cactus paddle sautéed with onion, tomato, and cilantro, topped with guacamole

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Serious eats

Chile en nogada. Crafted by the Santa Monica nuns way back in mid 18th century, this dish evokes the patriotic fervor of Mexicans for many reasons; it is said that Chiles en Nogada were created to honour Agustín de Iturbide, war hero responsible for the signing of the treaty that granted Mexico its independence from Spain, and to reflect the colours of the recently unveiled Mexican flag (green, white, and red)
Charred Poblano pepper stuffed with shredded beef, dried and fresh fruits, pecans, pine nuts, and spices, topped with cashew sherry sauce, and garnished with pomegranate seeds.

Vegetarian alternative: quinoa stuffing

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Pollo en mole. And the nuns attack again! Mole is a very sophisticated dish made with a combination of more than 40 ingredients; dried chile peppers, nuts, fried tortillas, dried and fresh fruits, and dark chocolate. These ingredients get blended together and the result is a dark, rich, velvety sauce, poured over a chicken breast on a bed o rice á la Mexicana
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By: Santo Pecado Mexican Catering

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