Mexican Cuisine – A History Mexican cuisine is one of five most distinct and creative cuisines in the world. They are French, Indian, Chinese, Italian and Mexican.
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Over the past 30 years Mexican Cuisine in the United States has evolved. It has become more than tacos, tamales and very hot salsas. Most Americans are unaware of the moles and pipianes (ground pumpkin seeds and spices), or the ceviches (raw seafood cooked in lime juice). In the mid seventies Diana Kennedy brought an awareness of Mexican Cuisine never before seen in the US through her many cookbooks on the subject and its history.
You can see the following Mexican Chefs on TV Rick Bayless - Mexico One Plate at a Time Living Well Network – Channel 108 on Cablevision and Create TV Channel 133 Cablevision
It is very much a regional cuisine with certain foods specific to certain areas. For example, mole poblano is from Puebla and ceviche is from Guerrero.
“Caracara was wonderful. It is a beautiful restaurant. The service was outstanding and the food was great. We had a wonderful
” Open Table Diner 2/23/2013 time.
Easter Sunday, March 31 Cinco de Mayo Sunday, May 5th Mother’s Day Sunday, May 14th Reserve now for dinner! Long Island Restaurnt Week Sunday, April 28- Sunday May 5th
Salsa Salsa at Cara Cara
The mainstay of Mexican cuisine has always been corn. The nomadic hunters that were thought to originally inhabit Mexico realized they could sustain themselves by “poking a hole into the ground with a pointed stick, dropping in a tiny kernel of maize, nurturing it and finally bringing it to harvest, preparing it and eating it.”
354 Main Street Farmingdale, NY 11735 516-777-CARA (2272) Ph 516-777-8199 Fax www.caracaramex.com
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Cont’d on pg 2 From Caracara training materials
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The historic settlers of Mexico were the Olmecs of the Mexican Gulf Coast; the dwellers of the Teotihuacan (a metropolis that prospered for centuries on the high plateaus just outside of what is now-Mexico City); The Zapotecs who lived in the southwest high valleys, followed by the Mixtecs and to the far south, the Mayas. The Toltecs, with their capital of Tula would later replace Teotihuacan and finally, the Aztecs would emerge to the center stage until the introduction of Hernan Cortes and the Spaniards in 1519.
Take a 1 Hour Salsa Class with light luncheon to follow To be Announced
Pati Jinich Pati’s Mexican Table WLIW Channel 21 and Create TV Channel 133
Torta A Mexican style sandwich served on an oblong sandwich roll called bolillo; filled with various meats, cheeses and salsas. We serve our tortas on Ciabatta rolls.
Inside this issue Mexican Cuisine – A History ..................................... 1 Mexican Cuisine – A History Cont’d .......................... 2 Tom’s Tequila Corner “Tequilas vs Mezcals” ................... 2 ST. Patrick’s Day Parade on Main St-First Ever….…2 Meet Our Staff ........................................................... 3 What’s New ............................................................... 3 February Food Specials ............................................ 4 Upcoming Events ..................................................... 4 Daily Specials ........................................................... 4
Main Street Restaurant Week Coming Early June Cooking Class Demo **********
Sunday, April 7, 2013 10am-12 noon Cooking Demonstration 12n-2pm Luncheon to Follow 3 Course Meal 40.00 Tax & Gratuity Additional
“After a good dinner one can forgive anybody, even one's own relatives.” ― Oscar Wilde
TTC Tequilas vs Mezcals Many patrons who glance at the Caracara tequila menu ask about the differences between Tequilas and Mezcals. This question is usually inspired by the phrase “All tequilas are Mezcals, but not all Mezcals are tequilas,” which is listed on the top of our Tequila menu. Following are the main differences between Tequilas and Mezcals. Many of the differences between these two types of liquors are with the ingredients used in manufacturing, and the way these ingredients are processed in order to make the finished product. Geographic location in Mexico also plays an important role in labeling these liquors. The map below indicates the states in which each is produced.
Producers Map. N.d. http://www.benesin.com/wp-content/uploads/2012/11/producersMap1.jpgWeb. 9 Mar 2013
Come to Main Street and come in to Caracara after parade to order some of our food with an Irish Twist!
Mexican Folklore Early in the 1900’s in Tijuana, a little border town, Caesar Cardini created the salad that bears his name world-wide. Cesar Salad created by two Italian Brothers, Alex and Caesar Cardini, in their Tijuana restaurant (A dressing of garlic, anchovy, Worcestershire and parmesan over romaine lettuce, croutons, eggs).
Mexican Cuisine – A History Cont’d from Pg 1 At the time of the fall of the Roman Empire- 395 AD, pepper was so valued that a pound of it was equal in worth to a pound of gold. Over the next 800 years the Tales of lands to the far-east abounded. In the late 1200’s Marco Polo proclaimed that limitless black spice could be found in the East and helped to fuel the Europeans fascination with controlling the sea route to the East Indies or spice-islands. In 1492, Columbus sailed to India via a western route and of course named the natives living there Indians as he thought he landed in there. He also named the seasoning they were using pepper. It is believed that Columbus linked the gastronomies of the Americas and Europe, even though he never really stepped foot on the American continent. He actually set foot in the Bahamas on October 12, 1492. He did say that the trees, land, fruits were totally different than what the Europeans had and also said he never saw sheep/goats etc.Therefore on his second voyage he brought pigs, goats, sheep, chicken,cattle and horses to multiply from his homeland. When Cortes left Cuba to conquer the New world twenty seven years later, the Old World and New World gastronomies were to be linked forever.
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It is important to understand that that the term Mezcal is a broad classification that encompasses all tequilas. Mezcals are made from five different varieties of the Agave Plant. Tequilas are only made from the Blue agave plant, although some are mixed with the Tequiliana Weber variety of the agave plant. All high-end tequilas are exclusively made with 100 percent Blue Agave. On a side note, the agave plant is a member of the Lilly family and is not a cactus. Mezcals are produced in underground, rock-lined ovens, which are covered with fiber mats and soil. This is what gives a Mezcal its smoky flavoring. Tequilas are produced in above ground ovens in which the agave is baked and steamed. Tequilas are also double distilled to about forty percent alcohol content. Next time you are at Caracara I recommend trying the Los Amantes Mezcals we feature and comparing it to your favorite tequila. You will notice the smoky and earthy undertones I have described. This is a basic outline of Mezcals and Tequilas. For more detailed information, I would love to chat with you at our bar as these questions are always welcomed! "Differences between Tequilas and Mezcals." http://gomexico.about.com/b/2010/04/08/differencetequila-mezcal.htm. N.p.. Web. 9 Mar 2013.
"Tequila vs. Mezcal." http://mezcalphd.com/tequilavs-mezcal/. Web. 9 saw Marflourishing 2013. agricultural Cortes andN.p.. the new settlers
Mexican Cuisine – Cont’d
civilizations in the land soon to be called Mexico. Mainstays were squash, beans and maize. They found***** corn, varieties of beans, peanuts, sweet potatoes, squashes, pumpkins, tomatoes and amaranth. They found fruits like pineapple, guava, papaya and avocado. The nobles and priests ate delicacies such as turkeys, quail, fish and wild game. They drank pulque and chocolate. Atole, was their first meal of the day (a corn gruel). The main meal consisted of tamales and stews flavored with chiles that were scooped up w/tortillas. Mexican cuisine continued its evolution as it used food products prepared by the natives-during the ancient times of the Aztecs, (squash blossoms, nopal cactus); to the assimilation of foods (fruits/vegetables, meats, grains and spices of the Old World brought to the Americas in the 1400’s by Christopher Columbus and the Spaniards. These foods were combined and evolved to the use of the exotic corn fungus-huitlacochhe, meats (pork-chicken, etc) flavored with achiote and bitter orange as well as the mainstays- corn, tortillas, tacos, tamales and salsas. The Spaniards took Mexican chiles, chocolate, vanilla and tomatoes and other mainstays from Mexico to other areas of the world. The new settlers who came from Spain brought their own foods of wheat, rice, onions, garlic, citrus fruit, sugar, livestock and poultry. They brought cilantro and Arabic food influences to Mexico. Mexican cuisine continued its transformation when the Spaniards allowed the Indians to have their chickens, goats, pigs, etc. The natives favored pork. Both cultures soon were eating each other’s foods; The Spaniards were eating masa (a dough of ground dried corn and water) dishes and chiles; the natives (Indians and mestizos) were eating eggs, meats, cheeses and citrus fruits. The Spaniards also brought the Catholic church to the new world. Nuns from the convents helped develop the cuisine by developing moles, sweets and desserts. These found their way into the homes of Spaniards and aristocrats. Spanish foods merged with the native foods to evolve into Mexican cuisine as we know it today. From Caracara training materials
What’s New! Next Cooking Class Scheduled for Sunday, April 7, 10am Coming Soon
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Salsa Salsa at Cara Cara Take a 1 Hour Salsa Class with light luncheon to follow
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“Our biggest asset!” Chrissy Edwards has worked with Caracara since we opened in June 2011. She is a key staff member that we have come to rely on tremendously over the past year and a half. She has been a server from Day 1 and knows the menu inside out. She is one of many that Peter and I have been lucky enough to hire. Not only do we trust in her hospitality skills, but Chrissy also helps edit many of our menus and other materials before they go to print. You can see Chrissy here on Friday and Saturday evenings as well as a few days and nights during the week. She has grown up in Farmingdale where many of our locals have seen her around the neighborhood and request she serve them when they come in for lunch or dinner.
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 February
Use the coupon below for a Complimentary Margarita during your next visit. Pan Seared Sea Scallops over a chipotle coconut salsa
Complimentary Margarita [Come in and get a free margarita with your next purchase of an appetizer] (cannot combine with other offers)
Location: Caracarara Mexican Grill 354 Main St Farmingdale, NY 11735 516-777-CARA (2272) Ph Expiration date 2/28/13
Top Left - Vegetable Cakes with mango aioli-Meatless Monday Spl Top Right - Another Meatless Monday Spl Eggplant Zarape stuffed with spinach and corn over a Chipotle Ranchera Salsa
Now at the bar: Great South Bay Blood Orange Pale Ale - A Must Try!
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,March 16, April 13
The Electric Dudes
Cerveza Sunday All Day $2 Bud Drafts $3 Corona Btls & All drafts New Bar Menu & Drink Menu
Friday, March 1, April 12
Mambo Loco “Old School Latin” Saturday, March 9, April 20 9:30-12:30
Down and Dirty band Saturday, March 23, May 11
********** Salsa Salsa at Cara Cara To Be Announced 1 Hour Class from 10:30am Light Lunch to Follow
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Caracara Mexican Grill
Cinco de Mayo
Sunday, May 5th
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Visit us at: www.caracaramex.com
Cooking Class Demonstration Sunday, April 7 10am-2pm
Luncheon to follow Class will run from 10am-12noon, followed by a light lunch $40 per person includes lunch, gratuity and tax
caracara March2013 newsletter