Starters for Events
Queso Fundido with Roasted Poblano Vinaigrette
Melted bubbly Monterey Jack cheese topped with roasted poblano chiles. Served with warm corn tortilla, tostaditas and Posada's Mango-Habanero Hot Suace.
Jerk-Rub Chicken Skewers
Dark meat chicken marinated in Posada’s Adobo Red Chile Marinade, pan fried with Jamaican spices. Served with Pickled Cabbage Slaw and Posada’s Mango-Habañero Hot Sauce.
Caramelized Onion and Mushrooms Corn Quesadilla
Stuffed with panela cheese (fresh soft white cheese) with Mexican Oregano. Served with tangy tomatillo-cilantro-chile de arbol sauce.
Adobo Pork Loin Taquitos with Pineapple
Marinated in vinegar-red chile sauce, and mesquite cold-smoked, pan fried with roasted garlic, onions and pineapple. Served with warm corn tortillas and smoked chipotle salsa
Masa Empanada (Turnover)
Pan-fried and stuffed with red potatoes puréed with pork chorizo. Served with charred tomatillo crema with serrano chile, onions and garlic.
New Mexico Style Stuffed Gorditas
Yellow Corneal pocket stuffed with Keema (indian flavored ground turkey) garnish with salsa fresca
Pacific Red Snapper Seviche Tostada
Tiny pieces cooked in lemon juice with fresh tomatoes,onions, cilantro and pickled jalapeño. Served with chipotle mayo and sweet tomato-hot radish sauce.
Goat Cheese Dip with Mojo Verde and Smoked Red Pepper Pesto
Served with roasted sweet peppers, baguettes and flat bread
Smoky Chicken Tostada
Shredded chicken simmered in chipotle-tomato sauce. Served on a bed of charred tomatillo crema, romaine lettuce with cilantro and queso fresco.
Braised Beef Southwestern Taco with Blackberry Mole Poblano
Chipotle-rubbed tri-tip slowly cooked in chicken broth. Served with cranberry, chocolate, pumpkin seed relish.
Chicken Wings a la Posada
Marinated in Posada’s Adobo Red Chile Marinade and pan fried with Jamaican spices. Served with Posada’s Mango-Habañnero Hot Sauce.
Flour Quesadilla with Smoked Vegetables
Stuffed with Oaxaca cheese, mushrooms, zucchini. Served with chimichurri and mint crema.
Braised Beef Southwestern Tacos with Wilted Spinach
Chipotle-rub tri-tip slowly cooked in chicken broth. Served with roasted vegetables, garnish with charred tomatillo crema.
Brochettas with choice of
Roasted Peppers and Smoked Baby Bellas with Queso Fresco
Fresh Mozzarella Cheese and Mixed Tomato Salsa with Red Chile Oil
Stuffed Green Olives with Roasted Peppers and Queso Fresco
Chorizo (pork) carmalied onions and roasted green onions