Saturday, February 02, 2013

Hamburguesa La Peñita


I call this menu item, La Peñita Hamburguesa”  It is made with freshly ground carne molida (lean ground sirloin) from the butcher in La Peñita and served on a fresh ciabatta bread from Panino’s here in Bucerias. Excellent.  I top it with tocino (bacon) also from La Peñita, and queso Oaxaca. Garnish is lechuga (lettuce), jitomates (tomatoes), and cebolla rojo. (red onion)

Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour and yeast. Ciabatta is somewhat elongated, broad and flat and is baked in many variations.  A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).

Queso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is available in several different shapes. It is also known as quesillo Oaxaca or thread cheese when shaped like a ball. Shaped in bricks for slicing, it is called asadero (meaning "roaster" or "broiler") or queso quesadilla.[1]

(for the economists out there, it costs about $150 pesos for 6 of these deluxe burgers, about $2 each)
 
 Bon Appetit!

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