TACOS, TACOS, TACOS

SOOOOO many folks have asked us to do a ‘Taco’ event, and as we aim to please, a Taco supper is what we are serving. It’s an ‘all-you-can-eat’ (including 1/2 litre of wine per person), TACO night as our first Post-Covid-19 supper. As usual it’s alfresco dining outside on the patio. Tacos, Enchiladas, Cerviche, Guacamole, Salsas & “Buñuelos” are all on the menu for this traditional farm family meal. We’ve good music to listen to on the radio and quite often folks have been known to get up and have a sashay with each other around the pool. Remember that’s this is a ‘Supper-Club’ not a restaurant so visit’n with the folks around you is encouraged. Well, come on down and nosh on some darn good authentic Mexican food.

The hosts will be wearing masks while serving, seats, tables etc. Before guests arrive will surfaces will be sanitized following current Covid-19 Health & Safety protocol. We are limited to 18-guests to insure a bit of social space so do book early.

MENU (V)=Vegetarian   (C)=Coeliac

Welcome Drink

• Pico de Gallo   (V)  (C)
• Guacamole      (V) (C)
• Smoked Garlic Dip (V) (C)
• Served with corn chips (V, C)

MAINS

CEVICHE (C)  This dish most popular on the coast of the ‘Sea of Cortez’. Ceviche is a meal made from sweet, raw, fresh fish which has been cured with a bit of salt lemon or lime juices .

TACOs, TACOs, TACOs:  (C) traditional fillings: pork, chicken, & for our vegetarians ‘Smoked Tofu’.  What can I say? Tacos are Tacos yummy, messy, hand-held traditional Mexican family food. We Do NOT serve pre-made, mass produced, pre-frozen hard tortilla shells, “No Way, Jose!” We only serve soft, delicious, corn tortillas made by a small family owned business in Madrid.

ENCHILADAS (chicken and vegetarian)

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec time. Our Enchiladas sauce is made with hour own home grown and smoked chilies/peppers and our own home smoked garlic..the tomatoes come from our own garden and that of a local farmer. The savory spicy Enchilada sauce is slowed cooked for around four hours then poured over the filled tortillas, then baked ‘low ‘n slow’ to get that yummy cheesy crust. If I do say so myself they are gosh-darn delicious!

BLACK BEANS  (C) (V)

FRESH LEAF GARDEN SALAD (C) (V)

DESSERT

• MamaMarlows homemade “Buñuelos” (V)  Deep fried fat-pellets  tossed with cinnamon and sugar (NYUM NYUM)
• Platter of Fresh Fruit (for those strong willed healthy folk who can resist eating the “buñuelos”!)