Volume 6 CEVICHE
FIESTA EVERY DAY!
Ceviche’s origins are said to have begun in ancient Peru or Ecuador where fresh seafood from the southern Pacific Ocean was seasoned with chile, salt and local herbs in a fruit marinade of Chichi or Tumbo (banana passion fruit).
Caracara participated in another benefit at The Carltun for The Coalition th Against Domestic Violence on Monday, Jan.28 . Another great turnout for a noble cause!
The origin of the name ceviche is said to stem from the Spanish word “Escabeche”, a term for a culinary technique in which fish is marinated in a vinegar sauce. This technique, which used to preserve fish, began in the middle ages. Spanish conquistadores brought Seville orange trees and lemon seeds to their new conquered territories where the natives paired these with their indigenous fish. The modern variation of Ceviche was born!
“Wifey & I came to Caracara this evening on the suggestion of another couple we were dining with, turned out to be a fun & tasty experience with some new twists on the Mexican classics we’ve come to know &
.” Yelp Diner 2/2/2013
Citric acid causes a process known as denaturation. In this process heat or citric acid changes the molecular structure of the fish alternating the physical and chemical properties of the proteins causing the fish to turn opaque just like when it is cooked.
Thursday, February 14, 2013 Great Specials available Ala Carte or as 3 Course Prix Fixe for $42
Cooking Class Demo
Thursday, February 14th Valentine’s Day
Sunday, April 7, 2013 10am-12 noon Cooking Demonstration 12n-2pm Luncheon to Follow 3 Course Meal 40.00 Tax & Gratuity Additional
The Mexican variation of Ceviche is usually served in cocktail cups with tostadas or tortillas, small diced tomatoes, onions, salt, lime, chiles, avocados and cilantro. Common seafood used in Mexican ceviches are shrimp, octopus, squid, tuna or mackerel.
Spls available ala carte or prix fixe
Reserve now for dinner!
Salsa Salsa at Cara Cara Take a 1 Hour Salsa Class with light luncheon to follow Tentative Date - Sunday, March 9
Today ceviches are as varied as the chefs that create them. Any type of seafood can be used and can be paired with virtually any type of ingredient as long as the two main components consist of seafood and citric acid.
354 Main Street Farmingdale, NY 11735 516-777-CARA (2272) Ph 516-777-8199 Fax www.caracaramex.com
Catering for all occasions
Ceviche Mariscos 13 Cilantro, red onion, jalapeño, with shrimp, mahi, scallops *****
Vuelve ala Vida (Veracruzan Seafood Cocktail) is a popular Mexican hangover cure (it’s name means “return to life”).
Entrees Strip Steak Tampiqueña 27
From Caracara card prepared for cooking class
NY Strip Steak, , salsa roja & jack cheese, cheese enchilada with salsa verde
Grilled Mahi Mahi - Saffron Rice 27
Tinga A general term that refers to any meat (beef, chicken, or pork) that is shredded and cooked with roast tomato, roast garlic, chipotle and onion
Call us and let us know that you are interested Caracara Mexican Grill
Appetizers Lobster Empanadas 12 Stuffed with bell peppers, corn, onion, mango valentine aioli
Inside this issue Ceviche and Its Origin ............................................... 1 Recipe of the Month-Vuelve ala Vida Ceviche.................. 2 Tom’s Tequila Corner “Tres Generaciones ..................... 2 New Year’s Eve & Cooking Class Pictures ...……..…2 Meet Our Staff ........................................................... 3 What’s New ............................................................... 3 January Food Specials .............................................. 4 Upcoming Events ..................................................... 4 Daily Specials ........................................................... 4
Grilled Mahi over saffron rice with red bell pepper & pinto beans, with two baked clams over a mango jalapeno salsa
Chicken ala Mexicali 21 Double grilled breast of chicken, melted Chihuahua cheese, caramelized onion, grilled zucchini & grilled tomato over a passilla oaxaca lemon cream salsa
***** Dessert Cherry Cheese Cake 8 Creamy cherry cheesecake with graham cracker crust topped with chocolate shavings and a cherry reduction
Prix Fixe $42
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” ― J.R.R. Tolkien
Pictures from our New Years Eve Fiesta and Cooking Class on January 26
TTC Tom’s Tequila Corner: Feb 2013 Tres Generaciones Snuggly tucked in the far corner of the Cara Cara Tequila lounge sits one of my favorite tequila’s, Tres Generaciones. Tres is our featured tequila of the month for many good reasons. This tequila is Sauza’s top line and competes with many other top shelf tequilas. Sauza also produces the regular Sauza line and the Sauza Hornitos line of tequilas, but Tres Generaciones exhibits some qualities the other lines of tequilas do not achieve. The Tres Generaciones Blanco or Plata, is very smooth with a floral aroma and a nice un-aged flavor. The Blanco is very nice sipped neat or in a classic margarita. If mixed in a margarita, I strongly recommend the “natural setup” in which we will replace the artificial sweeteners of sour mix and triple sec with completely natural ingredients to achieve a cleaner taste. The Tres Reposado is triple distilled and has a nice smokiness to it with touches of vanilla. Aged in American Oak barrels, the Tres Anejo builds on the smokiness of the Reposado with hints of peppery and butterscotch like flavors. Come down and check out one of my personal favorites, and ask to see the bottle, as it is quite elegant. Sources: "Tres Generaciones Tequila." Tres Generaciones Tequila. N.p., n.d. Web. 03 Feb. 2013. "Tres Generaciones Plata Review." Everyday Drinkers RSS. N.p., n.d. Web. 03 Feb. 2013.
Recipe of the Month Vuelve ala Vida Mahi-Mahi Ceviche Yield: 4-6 servings Ingredients 1. 1/2 Cup White Onion, small dice 2. 1/4 Cup Yellow Bell Pepper, small dice 3. 1/4 Cup Red Bell Pepper, small dice 4. 2 Tsp Jalapeño, small dice 6. 1/2 Cup Jicama, small dice 7. 1 Cup Tomato juice 8. 4 Cups Mahi-Mahi, medium to large dice 9. 1 Cup Lime Juice 10. 1/2 Cup cilantro, chopped 11. 1/4 Cup Extra Virgin Olive Oil 12. 1/2 Cup Apple Cider Vinegar 13. 2 Tbsp Cilantro 14. S & P to taste Garnish 15. 1 Avocado, sliced 16. 1 package 6” Yellow Corn Tortilla, cut in 6 17. 2 Cups Lettuce, shredded 18. 16 Crackers Salted
Have a recipe you would like to share send it to firstname.lastname@example.org
Directions 1. Dice mahi-mahi into medium cubes and marinate in 1/2 cup lime juice for 2 hours until fish is opaque. Set aside. 2. Combine all other ingredients in a large nonreactive container. Set aside. 3. Strain mahi-mahi after 2 hours and add to chopped vegetable mix (number 2). Season with salt and pepper. 4. Chill for 1 hour and serve. 5. To Plate: Cut tortillas in 4 to create chip shapes and fry for 1 minute at 350 degrees. Drain and add salt. Bed the bottom of small cocktail glasses with shredded lettuce, add 3/4 cup of ceviche and top with 2 avocado slices. Serve with warm chips and salted crackers. Courtesy of Chefs Daniel Mendoza & Brandon Wilson Buen Provecho!
What’s New! Next Cooking Class Scheduled for Sunday, April 7, 10am Coming Soon
Meet our staff
Salsa Salsa at Cara Cara Take a 1 Hour Salsa Class with light luncheon to follow
Tentative Date Sunday, March 9
Catering for all occasions Bridal & baby showers, rehearsal dinners, retirement parties, birthdays
Download our new mobile phone app Go to caracaramex.com from your smart phone
“Our biggest asset!” Brandon Wilson has worked with Caracara since we opened in June 2011. He is our Executive Sous Chef who works closely with our Executive Chef, Daniel Mendoza. Brandon’s background complements Daniel’s in that Danny comes from Mexico and grew up eating his mother’s and grandmother’s recipes; whereas Brandon is classically trained and brings a different skill set to our kitchen. Together they make a great team! He teamed up with Danny in teaching his first cooking class demonstration on January 26th. Together, Brandon and Daniel will be hosting another class on Sunday, March 9th. So please reserve a space at your earliest convenience. Brandon helps bring a calm atmoshere to the kitchen no matter how hectic it really can be. That trait really gives confidence to our line cooks in executing in a timely fashion. On a personal note, Brandon owns over 200 pairs of sneakers, is a huge fan of basketball and yes, HE CAN DUNK!
Guest Loyalty Card Caracara Mexican Grill has over 425 reward members. We continue to sign up more guests every day! For every dollar you spend, you earn cash back in the form of a Reward Check. It is absolutely FREE! So during your next visit don’t forget to sign up. Muchas Gracias!
Following are pictures of some specials featured in January
Use the coupon below for a $10 off your next purchase.
Complimentary Appetizer [Come in and get a free app with your next purchase of entree]
Pinchos Appetizer Chicken Chorizo and pineapple skewer
(cannot combine with other offers) (limit one per table, guacamole not included) DBl Baked Potato with chipotle pico de gallo and black bean burger with Chihuahua cheese – Meatless Monday Spls
Location: Caracarara Mexican Grill 354 Main St Farmingdale, NY 11735 516-777-CARA (2272) Ph Expiration date 2/28/13
Key Lime Cheese cake with maria cookie crust
Daily Specials 2 Course Meal for $19.95 Sunday-Tuesday Every Week
Meatless Monday Specials
Every Monday for Dinner
Vino Vino at CaraCara Every Wednesday Half Price Sangria Pitchers and Bottles of Wine with Dinner
Ladies Night Every Thursday 7-10 pm Reduced Price Drinks for all Ladies
White Chocolate Revue Saturday, February 16
The Electric Dudes
Cerveza Sunday All Day $2 Bud Drafts $3 Corona Btls & All drafts New Bar Menu & Drink Menu
Friday, March 1
Mambo Loco “Old School Latin” Saturday, February 9 9:30-12:30
********** Salsa Salsa at Cara Cara Saturday, March 9, 2012 1 Hour Class from 10:30am Light Lunch to Follow $40 all inclusive
FIESTA EVERY DAY!
Cooking Class Demonstration Sunday, April 7 10am-2pm
Caracara Mexican Grill 516.777.CARA (2272) We’re on the web! Visit us at: www.caracaramex.com
Valentine’s Day Thursday, February 14th Reserve now for dinner!
Luncheon to follow Class will run from 10am-12noon, followed by a light lunch $40 per person includes lunch, gratuity and tax