We added a new luncheon to our catering menus; I’m calling it “the Classic SW lunch”. Here is what it has:
Includes: Seared pork loin medallions with mole sauce garnished with pepitas, cheese enchiladas with verde sauce, garden salad with avocado vinaigrette, Spanish style quinoa salad, Southwestern black bean and hominy (served hot or cold, seasonally), cucumber, red onion and tomato salad with cumin, flour tortillas, house baked cookies and apricot bars for dessert; chilled canned beverages and bottled waters.
It’s a nice complement to our fajita lunch and having pork on the menus definitely a nice change. The mole will be made from scratch and will be amazing, as will the Spanish style quinoa and the hominy. Give it a try!