FESTIVAL DEL TAMALES AT MESTIZO

FESTIVAL DEL TAMALES AT MESTIZO
All tamales are served in the traditional way.
'Enjoy our 3rd TAMALES FESTIVAL from the 25th January to the 2nd February, where you can sample 12 authentic
tamale recipes from Mexico. The tamale (from the word Nahuatl Tamalli, meaning wrapped) is a generic name given to
several Latin American dishes of American - Indian origin. They are usually prepared with cooked corn dough (usually
steamed), wrapped in corn husks or banana leaves. They can be savoury or sweet, flavoured or filled, and can contain a
variety of meat, vegetables, cheese, chile, salsa & fruit.
Tamales Starters
Tamales con Chorizo y Queso - Chorizo and Cheese Tamales (2)Chorizo and cheese in corn meal,
wrapped in a banana leaf and steamed until perfect - 6.40
Tamales de Chili Pasilla con Pollo - Pasilla Chili and Chicken Tamales (2) Shredded chicken, onion,
garlic, pasilla chilies, tomatoes, peppers, cloves and not forgetting a little dark chocolate are all wrapped with
corn meal in a corn husk, and steamed. (Served cool) - 6.40
Tamales de Chile y Pavo - Chili and Turkey Tamales (2) Shredded turkey, roast tomatoes, garlic, cloves,
onion, and chile morita, guajillo and arbol are all perfectly blended and placed with the corn meal in a corn
husk to steam gently until infused. (Served warm) - 6.40
Tamales de Pollo con Rajas y Setas - Chicken with Chili Strips and Mushrooms Tamales (2) Green
tomatillo, onion, garlic, jalapeno chilli, green pepper, thyme and coriander, are cooked with chicken and
chicken broth. Placed in the corn meal in a banana leaf and steamed for 1½ hours and allowed to rest before
serving. - 6.40
Tamales Oaxaqueños con Chile Guajillo - Chili Guajillo, Oaxaca Style Tamales (2) Shredded chicken,
guajillo chillies, onion, garlic, vinegar and cumin are blended to make this traditional tamale from Oaxaca.
Added to the corn meal in a banana leaf, then steamed until perfect. - 6.40
Tamales de Cerdo en Salsa Verde - Pork in Green Sauce Tamales (2) Shredded pork, onion, green
tomatillos, chillies and garlic are added to the corn meal within a corn husk and steamed until ready. One of
Mexico’s most famous tamale. - 5.80
Tamales de Pollo con Mole - Chicken Mole Tamales (n) (2)Tomato, traditional mole paste (the one with
chocolate) and shredded chicken breast are added to the corn meal in a corn husk, then quickly steamed for
this most traditional tamales. - 5.80
Tamales de Frijol - Bean Tamales (v) (2) Refried black beans and chipotle chillies are stuffed in corn meal
and wrapped in a corn husk and steamed for 1 hour. Simple and delicious. - 5.80
Tamales de Flor de Calabaza - Courgette Flower Tamales (v) (2) A delicious blend of salsa poblano with
courgette flowers, epazote, garlic, sour cream, onion, sweet corn milk and butter go together to make a
layered style tamales. Absolutely mouth watering. - 6.40
A Few More Classic Antojito Starters From Our A La Carte Menu
Pescadillas Two corn tortillas filled with a spiced faked fish, then deep fried until golden - 5.60
Guacamole Freshly prepared avocado dip served with tortilla chips and pico de gallo - 7.50
Classic Nachos Corn chips with refried beans topped with layers of melted cheese and sliced jalapeño
peppers.
the classic - 9.50 with chicken or chorizo - 11.50
Jaladas Four jalapeño peppers stuffed with cream cheese, breaded and served with sour cream - 6.80
Queso Fundido Velvety melted cheese to spoon in your warm flour tortillas, served with pico de gallo
the classic - 7.80 with chorizo or mushrooms - 9.80
Sides
Chiles Toreados sauteed chiles 2.40
Cebollitas grilled spring onions with lime 1.80
Salsas Picantes three special spicy salsas 2.70
Orden De Tortillas extra corn or flour tortillas 1.00
Entradas - Sopas & Ensaladas
Sopa De Tortilla A seasoned, fresh tomato soup with fried corn tortilla strips, sour cream and
sliced avocado - 6.50
Caldo Xochitl You can call it our no. 2 - chicken broth with vegetables and shredded chicken, garnished with
fresh avocado, cilantro, onion and chipotle chile - 6.50
Ensalada De Nopales Tender cactus leaf with tomato, cilantro, queso fresco, onion and jalapeño chiles,
served on a bed of lettuce - 7.50
Ensalada Mixta Lettuce, cucumber, olives, corn, avocado, tomatoes and onions tossed with
house dressing - 6.50 – with chicken breast - 8.50
Ceviche De Camaron Prawns marinated in lemon juice with chopped onions, tomatoes, serrano chiles and
fresh cilantro, served with avocado slices and tortilla chips - 8.80
Locuras De La Cocina (The House Specials)
Molcajete ‘Mestizo’ Specialty of the house – our famous dish of beef, chicken or combination (or vegitarian),
served in a stone bowl with cheese, chorizo, spring onions, cilantro and avocado and your choice of salsa roja,
tomatillo, mole (n) or chipotle –
served for 2 or more – per person -vegetarian - 9.80 – chicken - 12.50 - beef - 16.00 – mixed - 14.00
Taco Tray When you REALLY want tacos, this is the way to go – make your own tacos with your choice of
4 fillings, plus guacamole, beans, pico de gallo, salsa roja, salsa verde, onion, cilantro and sour cream
served for 2 or more – per person - 14.00
Mole Poblano (n) Boneless chicken breast served with a traditional mole (pronounced mól–lay) sauce made
of dried chiles, herbs, spices, almonds, chocolate and more secret ingredients. - 14.00
Pozole As in Guerrero, Mexico, we make this special dish consisting of fresh whole corn soup with your
choice of pork, chicken or both, garnished with lettuce, radish, onion, avocado, chopped
chiles and lime. - 12.50
Mole Verde (n) Chicken or pork in a traditional green mole sauce made of green chiles, tomatillo, romain
lettuce, epazote & pumpkin seeds. - 14.00
Mixiote de Cordero shank of lamb or vegetables marinated in Mexican spices, wrapped in a banana leaf and
slowly cooked until tender.
Lamb - 16.00 Vegetables – 10.50
Platos Fuertes (More Main Courses)
Crepas De Cuitlacoche (a Mexican speciality) thin crepe pancakes filled with black corn mushrooms,
sauteed with onion, garlic, button mushrooms, serrano chile & sweet corn in a special Chef’s
white sauce - 12.00
Enchiladas Two rolled corn tortillas stuffed with your choice of filling, smothered in a roja (red), tomatillo, mole
or tapatias (ancho chile) salsa, garnished with feta cheese.
– chicken - 12.50 – potato and cheese - 10.50
Filete Tampiquena Strip of beef filet accompanied by a chicken enchilada, guacamole &
rajas con crema - 24.00
Arrachera Beef marinated in a secret recipe of spices including beer, onion and garlic served with sautéed
potatoes, beans and sliced poblano pepper - 16.00
Filete Arriero Three beef medallions on a base of potatoes with a mixture of sauteed ground garlic, onion,
chile verde and chile pasilla, served with steamed vegetables - 19.50
Pollo Al Tequila Chicken breast covered in tequila, chile guajillo and cheese sauce. - 12.50
Pollo Sinaloense Charcoal grilled melt in your mouth half chicken marinated in Mexican chiles and
spices. - 12.50
Pollo Negro Blackened chicken with a cluitlacoche sauce (Mexican Truffles) with sweetcorn, onion & garlic
topped with a cheese gratin. - 14.00
Pollo Arriero Chicken medallions on a base of potatoes, with a mixture of suatéed ground garlic, green and
guajillo chiles, served with steamed vegetables. - 12.50
Camarones Al Tequila King prawns covered in a tequila and guajillo chile sauce served with rice and
vegetables 14.50
Chiles Rellenos Poblano peppers stuffed with your choice of picadillo (chile spiced ground beef) or cheese,
lightly battered and sauted in a tomato broth, served with beans and rice
- cheese (v) 10.50 - picadillo (chile spiced ground beef) - 12.80 flor de Calabaza (v) – 10.80
LOS POSTRES (Desserts)
Tamales Desserts
Tamales de Zarzamora - Blackberries Tamales (v) (1) Fresh blackberries, sugar tomato water, sugar and
cream cheese spooned on top of the corn meal, wrapped in a corn husk and steamed until cooked. 3 .40
Tamales de Fresa - Strawberry Tamales (v) (1) Raisins, butter, sugar and cinnamon are all blended with the
corn meal to which has been added the strawberry sauce, wrapped in a maize leaf and gently steamed 3.40
Tamales de Manzana con Natilla - Apple and Custard Tamales (v) (1) Apple tamales with a custard topping
of milk, sugar, cinnamon, vanilla and lemon zest are brought together with a pineapple garnish. 3.40
More Desserts From Our A La Carte Menu
Crepas de Cajeta thin crepes topped with a caramel sauce, chopped walnuts & served with vanilla ice cream
– perfect to share – 4.20
Flan Casero A rich Mexican version of créme caramel – delicious 3.60
Pastel De Queso Y Coco Cheese and coconut cake in pool of fresh mango sauce 3.60
Helados An ever changing selection of ice creams and tropical fruit sorbets 4.80
Please inform your waiter if you suffer from any allergies or food intolerances. Some products may contain nuts.
A gratuity of 12.5% will be applied to tables of six or more
(v) vegetarian
(n) contains nuts