MENU SAMPLES FROM TEQUILA KITCHEN
Traditional regional Mexican cuisine coming this March to Vancouver
(Edited from the Press Release)


Laura Enriquez, Emiliano (Emi) Nunez and Claudia Ibarrondo, along with Executive Chef Juan Gonzalez, are pleased to share with you a selection of menu items that will be featured on the menu at Tequila Kitchen. The restaurant is currently closed for renovations and due to open in early March. It will be the first restaurant in Vancouver to feature the following type of traditional regional Mexican cuisine.



On the table start with:
Chiles y Verduras en Escabeche
(pickled chiles and vegetables)
to prepare your palate for:

Sopa de cilantro y elote
(Creamy corn and cilantro soup)

Sopa de frijol al oregano
(Black bean soup with a touch of Mexican oregano)

Crema de Chile Poblano con centro de Huitlacoche
(Cream of Poblano Chile with a centre of Huitlacoche )

Sopa de flor de calabaza, hongos, chile Poblano y elote
(Squash blossom soup with mushroom, roasted poblano and corn.)



Or start with a selection of bontanas, in Mexico these delicious little Mexican tapas are eaten slowly for hours before diners settle in for their main dinner or as a snack late at night. Here in Vancouver, you may enjoy them as appetizers or make a meal of them. Even better, eat the Mexican way.

BOTANAS
(bocaditos, sharing platters, tapas, tidbits…)

- Ceviches (Assortment of raw seafood and fish marinated in citrus, herbs and spices, and mixed with various vegetables, chiles and/or fruits.) A simple ceviche might be halibut marinated in lime with avocado, tomato, onion, cilantro and habanero chile. Or for something more complex, try octopus with a mango escabeche.

Hongos al Ajillo
(Sautéed variety of local mushrooms with, guajillo chile, garlic and olive oil. Served with toast points or tortillas).

Cuaresmeños Rellenos de Frijol
(Cuaresmeño chile filled with a bean and chorizo dip and topped with avocado sauce).

Quesadillitas
(Assortment of mushroom; rajas, a mixture of sliced poblano peppers simmered with cheese, corn and onions; crab and cheese mix, mini turnovers

Salbutes de Camarón Pibil
(Small, soft tortilla topped with achiote paste rubbed shrimp, finished with a pineapple, cilantro & cabbage salad.

Tacos de Camarón o Pescado
(Fish or shrimp, tossed in a tequila/Corona-spicy batter, served with some fresh corn tortillas and topped with pico de gallo or shredded red and white cabbage, with salsas on the side to top your tacos as spicy as you can handle.

Tacos Sudados
(Steamed quartet of duck confit, beef, lamb & pork tacos with salsa and garnish on the side).

Abulon Rasurado
(Shaved abalone, served with a little onion, Serrano chiles and cilantro on the side and a few drops of chipotle and lime as a topping).

Queso Fundido al Tequila
(Melted cheese with tequila, sprinkled with tomato onion and chile and served with fresh tortillas).

Queso Fundido con Huitlacoche
(Melted cheese with Huitlacoche, an inky corn mushroom).

Costillitas Adobadas
(Chile glazed spicy and saucy pork ribs).

Requesón con Cebollín
(Very soft, ricotta like cheese, mixed with chopped green onions, a bit of Serrano chile. Served with toast points).



From there an:

Ensalada de Nopales
(Cactus salad with tomato, onion and Panela cheese) or

"The Tijuana Caesar"
(the very first Caesar salad ever created was in Tijuana). Next a

Flan de Queso con Hongos Silvestres y Rajas
(Cheese flan, wild mushrooms and poblano rajas)



before you move to main course…


Manchamanteles
(Literally translates to “tablecloth stainer.�; Braised duck with two kinds of mild chiles, spices and chunky fruit sauce).

Pato en Salsa Jamaica
(Slow roasted duck breast in a Hibiscus and Serrano chile glaze).

Gallinita en Pipian Verde
(Game Hen in green pumpkin seed sauce).

Suprema de Pollo
(Free range chicken, filled with pureed huitlacoche on a bed of Poblano cream).

Arrachera a la Parrilla
(Grilled Tequila-Beer marinated flat iron steak on a cactus pad, with corn on the cob rubbed with chipotle-lime butter and sliced panela cheese).

Tikin’ Xic
(Annato seed and sour orange rubbed fish, sliced red onion wrapped in a banana leaf and grilled. Served with tortillas and x’ nipec).

Camarones al Tequila
(Shrimp flambéed in a creamy tequila sauce).

Pescado en Escabeche
(Seared halibut with pickled wild mushrooms and Jalapeños).

Camarones Enchipotlados
(Grilled shrimps rubbed in a chipotle spicy, garlicky, smokey not too saucy paste).