Tamayo Denver - Antojitos descriptions summer 2016

• Gouda
• Oaxaca
• Chihuahua
• Morita Salsa
• Cilantro
• Warm Flour Tortillas
• (Chorizo $1)
• Allergies: Dairy, Gluten.

Melted blend of cheese, served with Morita Chile salsa and warm flour tortillas, garnished with cilantro. We can add chorizo for $1.

• Huarache flatbread
• Black bean puree
• Caramelized onions
• Goat cheese
• Wild Crimini Shitake mushrooms
• Truffle oil
• Micro cilantro
• Allergies: Dairy, Onion, Mushroom.

Masa huarache, spreaded with black bean puree and truffle oil, topped with caramelized onions, goat cheese, and sautéed wild mushrooms.

• Ancho dusted fried calamari
• Napa cabbage
• Chipotle blood orange reduction
• Pickled fresnos
• Orange segments
• Allergies: Seafood, Gluten?.

Calamari lightly dusted with ancho flour then quickly fried and served with chopped Napa cabbage, pickled fresnos, orange segments, and a chipotle-blood orange reduction.

• Plantain
• Squash Blossom
• Zucchini
• Black Bean Puree
• Poblano Chile
• Mango
• Onion
• Fresno Chile
• Crema Fresca
• Allergies: Dairy, Onion, Gluten?.

Plantain andd corn masa filled with Oaxaca cheese, zucchini, squash blossom, poblano rajas and sauteed onions. Served with a mango salsita, and topped with a black bean and chile morita puree and crema fresca.

• Stuffed poblano Chile (Shrimp, Scallop, Calamari)
• Black bean puree
• Chile de Arbol salsa
• Gouda, Oaxaca, Chihuahua cheese mix
• Crema fresca
• Micro greens
• Allergies: Dairy.

Poblano Chile stuffed with sautéed seafood, cheese mix and black bean puree, served with Chile de Arbol salsa, crema fresca and micro greens.

• 3 ea quesadillas
• 1 napa cabbage salad
• 1 oz pico de gallo
• 1/2 oz Chopped avocado
• 1/2 tsp Sea salt
• 1/2 oz Lime juice
• 1/2 oz habanero aioli
• 1 oz Morita salsa
• 1/2oz pickled onion
• Chicharrón?
• Roasted pork shoulder?
• Allergies: Onion, Tomato, Gluten?.

Crispy quesadillas filled with pork carnitas and pork belly, Napa cabbage, pickled onion, chopped avocado, pico de gallo, habanero aioli and Morita salsa.

• 2ea gorditas
• 2oz requeson Cheese
• 2oz crema
• 1/2oz frisee lettuce
• 2oz Salsa Guajillo chile
• 1/4oz radish
• 1oz pico de gallo
• Allergies: Dairy, Onion, Tomato.

Homemade masa made green with poblano chiles and cilantro, stuffed with requeson farmers cheese and salad with spicy chile guajillo dipping sauce and Crema.

• 2ea Corn Gorditas
• 2oz Panela Cheese
• 2oz Crema
• 1/2oz Chopped Romaine
• 2oz Salsa Cascabel chile
• 1oz pico de gallo
• Allergies: Dairy, Onion, Tomato.

Homemade masa, stuffed with panela cheese and salad with spicy cascabel dipping sauce, pico de gallo and Crema.

• 1 oz shrimp
• 1oz octopus
• 1oz scallop
• 1oz mahi mahi
• 1/2oz red onion
• 2oz avocado
• 1 oz crackers
• 1tsp aromatic vinegar
• Allergies: Onion, Avocado, Tomato, Seafood, Gluten.

Traditional mixed seafood ceviche in tomato broth, avocado and red onion, topped with a “Witches brew” vinegar, served with crackers.

NOTE: vinagre de bruja ingredients may vary and is made with many aromatic ingredients. Ask chef for allergy details.

• 1 ea corn masa huarache
• 4oz marinated shrimp
• 2oz grilled pineapple pieces
• 1 oz Bean Puree
• 2oz mixed cheeses
• 1oz salsa verde
• 1/2 oz Cotija Cheese
• Micro greens garnishes
• Allergies: dairy, onion, garlic, chile, tomato, seafood.

Crispy masa flatbread, served warm with shrimp marinated in adobo and grilled pineapple. Served over bean puree, roasted peppers, and mixed melted cheeses, and salsa verde.