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June 2013

Volume 10

June is a month of celebrations, including Caracara’s Second Anniversary on June 21

FIESTA EVERY DAY!

Caracara prepared guacamole at the Food & Wine Expo at Kellenberg HS on Saturday, May 18

The first week of June we are participating in Farmingdale Restaurant Week. All month long we are featuring $5 Frozen and Classic Margaritas to thank all our loyal supporters over the past two years.

"This restaurant reminded me of a California Mexican restaurant because the food was fresh, delicious, and more on the healthy side than many other Mexican places. I had the fish tacos which were lightly breaded and not greasy at all.. OpenTable Diner dined on 05/19/2013

Saturday, June 8th will be Mambo Loco’s last performance until October. Saturday, June 15 White Chocolate Revue will play.

Farmingdale Restaurant Week

Friday, June 21 The Electric Dudes will perform for our second anniversary bash.

Available Monday, June 3 – Sunday, June 9 Available only until 7pm on Saturday, June 8 ***** Includes full menu with surcharges on select items

*****

Farmingdale Restaurant Week Monday, June 3rd- Sunday June 9th

3 Course Dinner $25.95 ***** Reserve now for both ***** Father’s Day Sunday, June 16th

Saturday, June 22 come see the debut of Latinolgy.

Please see below

3 Course Meal $25.95

All month long we will feature great specials on food and drinks!

Surcharges to appetizers Calamares Fritos, Tamale Camarones, Quesadilla Shrimp/Steak $3

Serving Brunch & Dinner

**************************************** Surcharges to entrees Carne Asada, Costillas Parrilla & Camarones Tropical $2 Pescado Veracruzana $3, Carne Tampiqueña $4

*****

Jicama Mexican Glossary

Caracara Mexican Grill 354 Main Street Farmingdale, NY 11735 516-777-CARA (2272) Ph 516-777-8199 Fax www.caracaramex.com

Farmingdale Restaurant Week First Week June!

White fleshed root vegetable also called a Mexican potato. Crunchy & sweet. Eat raw or cooked. Taste is between an apple and water chestnut.

Inside this issue June – Month of Celebrations .................................. 1 Chef’s creation…………………..……………………...2 Recipe of the Month – Sweet Potato Budin .............. 2 Tom’s Tequila Corner – Don Julio ............................. 2 Meet Our Staff ........................................................... 3 What’s New ............................................................... 3 May Food Specials .................................................... 4 Upcoming Events ..................................................... 4 Daily Specials ........................................................... 4

Farmingdale Restaurant Week Coming June 3 – June 9 $25.95 Three Course Dinner From our entire menu With a few surcharges on some items Look for Details! **********

“Once, during Prohibition, I was forced to live for days on nothing but food and water”. – W.C. Fields Food Quotes from Huffington Post

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CARACARA Conducted a cooking demonstration at The Farmingdale Public Library on May 1 Below is a picture of Chef Brandon Wilson preparing a quesadilla and Chile en Nogado!

See Chef’s creations (a quesadilla-we call it empanadas) and Chile en Nogado, prepared at Farmingdale Public Library.

Recipe of the Month Sweet potato budin with poblano cream sauce Yield 4 For sauce: 1 quart heavy cream 2 poblano peppers diced 1 whole onion diced 3 cloves of garlic diced 1 tablespoon cumin 1 tablespoon chili powder 2 tablespoons canola oil Salt pepper to taste Method of Preparation: In a sauté pan heat oil, add onion and poblano, cook for 5 minutes. Add garlic and continue to cook for another 3 minutes until garlic is brown. Remove from heat and add to blender with the remainder of ingredients. Blend until smooth and set aside For filling 2 sweet potatoes peeled and diced 4 ears of corn (if using frozen corn sub 4 cups) 1 shallot finely diced 1 clove garlic chopped 5 strips of bacon cooked and cut into stripes (reserve fat for later) 2 tablespoons bourbon whiskey 12 6 inch corn tortillas 4 cups Monterey jack cheese Salt pepper to taste

Tom’s Tequila Corner: Don Julio Tequila Known as one of the best and well-known tequilas around, Don Julio tequila always lives up to its reputation. Started in 1942 by Don Julio Gonzalez, Don Julio is one of the oldest tequila estates around. Let’s take a look at the different variations. The nose of the Blanco has slight tones of sweet caramel. It is slightly sweet, smooth, and light. All Don Julio tequilas are made from 100 percent Blue Weber agave, and the blanco is one of my favorite tequilas to use in a margarita. The Don Julio reposado is a masterpiece that revolutionized the reposado category of tequilas. It has the typical smoky qualities of a reposado along with hints of honey and cinnamon. This is a versatile tequila that is good in a margarita or is nice to sip on. The Don Julio anejo delivers everything you would expect from an anejo and more. It has a slightly thicker viscosity, with a nice smokiness, notes of caramel, vanilla, and sweet agave. Don Julio also makes a 70 Añejo Claro, which is the culmination of 70 years of knowledge, expertise and innovation that brings the smoothness of a blanco and the complexity of an añejo together for a totally unique tequila experience. It is aged eighteen months in American white-oak barrels and then carefully filtered to bring out its crisp agave flavor. Best enjoyed neat or over ice, Tequila Don Julio 70 Añejo Claro is an extraordinary Añejo Claro that should be tasted to be truly appreciated. Don Julio also makes quality super-anejos, the Don Julio 1942 and Don Julio Real. These are very complex superanejos I will discuss another time. If it is a special occasion, or you are feeling adventurous, come try Don Julio 1942 Extra Anejo. Stop by the bar and let’s talk some Don! “Don Julio Tequilas." About.com Cocktails. N.p., n.d. Web. 30 Apr. 2013. "Don Julio Tequila Review." Drink Spirits. N.p., n.d. Web. 30 Apr. 2013.

Cont’d

Recipe of the Month

Sweet potato budin with poblano cream sauce Yield 4 Method of Preparation: Pre heat oven to 350 degrees roast sweet potato for about 30 minutes or until soft. Depending on how small you cut the potato it may take longer then set aside to cool. In a sauté pan heat bacon grease until hot. Place shallots and garlic cook for 5 minutes or until soft. Constantly move so garlic does not burn. Once soft, add corn, bacon and potatoes to pan. Add whiskey and cook for 5 minutes until the liquid is fully absorbed. Now that filling is done it is time to assemble the budin, almost like making a lasagna on a baking tray place 1 tortilla followed by filling, repeat this process until your tortilla pie has 2 layers of filling. Once you have assembled all 4 in a baking tray pour sauce over the top and bake for 10 minutes in a 350 degree oven. Remove from oven and place cheese on top of each and broil until cheese is melted. Serve hot

Buen Provecho! Recipe provided by Chef Brandon Wilson! Have a recipe you would like to share send it to caracara@optonline.net


What’s New! Farmingdale Restaurant Week Monday, June 3 – Sunday, June 9

Three Course Dinner for $25.95 Not available after 7pm on Saturday, June 8 Full menu available with upcharges on select items Please call for Details

***** Catering for all Occasions Bridal & baby showers, rehearsal dinners, retirement parties, birthdays

Meet our staff “Our biggest asset!” One of the most important staff members in a Mexican kitchen is the prep person. Our prep person is Maria from Veracruz. Maria started making moles and Mexican dishes at a young age working with her Mom. AT 20 years old Maria came to the U.S. and began working in Mexican restaurants in Queens. She has worked in the highly acclaimed Rosa Mexicano, Pelea Mexicano, Gabrielas’s Kitchen and Dos Caminos. Maria travels twice a year to Mexico to see her family and keep up with the latest in Mexican cuisine.

Muchas Gracias! 

Download our new mobile phone app Go to caracaramex.com from your smart phone

Guest Loyalty Card Caracara Mexican Grill has over 447 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 May

Use the coupon below for a Complimentary Dessert during your next visit.

Complimentary Drink [Come in and get a free drink with your next purchase of an entree]

Left to Right Above: Vegetable Zarpe baked in poblano cream salsa Enchilada stuffed with zucchini, onion & butternut squash baked in a a butternut squash salsa Meatless Monday Special Blue corn flautas stuffed with mushroom, red bell pepper and Chihuahua Cheese

(cannot combine with other offers, One per table, list tequilas not included)

Location: Caracarara Mexican Grill 354 Main St Farmingdale, NY 11735 516-777-CARA (2272) Ph Expiration date 6/30/13

Left to Right Above: Budin filled with sweet potato baked in a poblano cream salsa Our new dessert menu item- Fried vanilla ice cream with corn flakes over a berry sauce topped with whipped cream


Daily Specials 2 Course Meal for $19.95 Sunday-Tuesday Every Week

Meatless Monday Specials

Upcoming Events

Every Monday for Dinner

Vino Vino at CaraCara Every Wednesday Half Price Sangria Pitchers and Bottles of Wine with Dinner

FIESTA EVERY DAY!

Ladies Night Every Thursday 7-10 pm Reduced Price Drinks for all Ladies

Mambo Loco “Old School Latin” Saturday, June 8 9:30-12:30 The Electric Dudes Sunday, June 21 9:30-1:00 White Chocolate Revue Saturday, June 15 9:30-12:30 Latinology Saturday, June 22, July 20 9:30-12:30 Copy Cat Band Friday, July 5 9:30-12:30 **********

Dia de Los Padres Sunday, June 16th Reserve now for brunch or dinner!


Caracara june 2013 newsletter