This Friday the 17th of September we'll be cooking a Mexican Banquet.
We’re back in Mexico this week and offering some authentic cuisine on Friday the 17th of September in our banquet for two.
Queso Fundido (Chorizo and Cheese Fondue)
Chorizo, onion garlic and tomatoes simmered down to a ragu texture until the chorizo melts then seasoned with oregano, cumin and a splash of tequila. Topped with melting mixed mozzarella and cheddar. Serve with the tortillas.
Corn Tortillas
4 corn tortillas
Pink Onion Slices pickled in Orange Juice
Slices of red onion pickled in orange juice, lime juice and cider vinegar.
Free Range Chicken Tinga - Pulled chicken with a smoky tomato Sauce
Poached whole free range chickens - meat shredded off the bone and added to a smoky ‘chipotle en adobo’ sauce including tomatoes, garlic and oregano.
Roast Pumpkin and Cauliflower with Black Beans and Cascabel Chillies
Cauliflower, pumpkin and red onion rubbed in the woody nutty flavour of blended Cascabel chillies and garlic then roasted with black beans and a dash of fresh lime juice.
Mexican Slaw with Orange and Totopos
Finely sliced cabbage, carrot, fennel, red onion, radishes and oranges with pomegranate. Served with a lime dressing and deep fried tortilla strips (totopos).
Green Rice
A small portion of steamed basmati rice fried in a green puree of blended fresh herbs, garlic and spinach.
Tomatillos Salsa
A spicy condiment of chopped tomatillos, tomatoes, guajillo chillies, vinegar and sugar.
£30 for a banquet for two.
Optional Dessert - Rich single origin Mexican chocolate (75% cocoa) Mousse with a hint of espresso and Tequila! £3.50 per pot (per serve).
Bookings taken by private Facebook message, Instagram or text message 07875 010270. Early bookings advised. We'll reply to all by Tuesday morning when we’ve had a chance to get through the orders.
Team Curryx
Queso Fundido (Chorizo and Cheese Fondue)
Chorizo, onion garlic and tomatoes simmered down to a ragu texture until the chorizo melts then seasoned with oregano, cumin and a splash of tequila. Topped with melting mixed mozzarella and cheddar. Serve with the tortillas.
Corn Tortillas
4 corn tortillas
Pink Onion Slices pickled in Orange Juice
Slices of red onion pickled in orange juice, lime juice and cider vinegar.
Free Range Chicken Tinga - Pulled chicken with a smoky tomato Sauce
Poached whole free range chickens - meat shredded off the bone and added to a smoky ‘chipotle en adobo’ sauce including tomatoes, garlic and oregano.
Roast Pumpkin and Cauliflower with Black Beans and Cascabel Chillies
Cauliflower, pumpkin and red onion rubbed in the woody nutty flavour of blended Cascabel chillies and garlic then roasted with black beans and a dash of fresh lime juice.
Mexican Slaw with Orange and Totopos
Finely sliced cabbage, carrot, fennel, red onion, radishes and oranges with pomegranate. Served with a lime dressing and deep fried tortilla strips (totopos).
Green Rice
A small portion of steamed basmati rice fried in a green puree of blended fresh herbs, garlic and spinach.
Tomatillos Salsa
A spicy condiment of chopped tomatillos, tomatoes, guajillo chillies, vinegar and sugar.
£30 for a banquet for two.
Optional Dessert - Rich single origin Mexican chocolate (75% cocoa) Mousse with a hint of espresso and Tequila! £3.50 per pot (per serve).
Bookings taken by private Facebook message, Instagram or text message 07875 010270. Early bookings advised. We'll reply to all by Tuesday morning when we’ve had a chance to get through the orders.
Team Curryx