Wednesday, April 27, 2011
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When you want something that does not have shredded meat but need the energy, try the Spinach Enchilada. It sits light on the system, but has the greatest, fullest flavor from the rolled spinach and mushroom, covered with Oaxacan cheese and topped with our house red sause and roasted pumkin seed. All of this with a topping of cilantro peso. With the sides of refried beans/blackbeans and rice or corn, you can get a great vegetarian dish full of energy and great flavor.
Wednesday, April 20, 2011
Thursday, April 14, 2011
Legend has it that Monica Flin, of Tucsan, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish cuss word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, the Spanish equivalent of "thingamajig".
Given the variant chivichanga, mainly employed in Mexico, another derivation would have it that immigrants to the United States brought the dish with them, mainly through Nogales into Arizona. A third, and perhaps most likely possibility, is that the chimichanga, or chivichanga, has long been a part of local cuisine of the Pimería Alta of Arizona and Sonora, with its early range extending southward into Sinaloa.
In any case, it is all but uncontroversial that within the United States, knowledge and appreciation of the dish has been part of Santiagos menu from the beginning, and the cooks carefully prepare this dish from the choice grade of tender shredded beef, or you can opt for chicken, mixed with red chili sauteed with onion, tomato, and poblano chili wrapped in a flour tortilla. All of this is then placed in the deep fryer to be brought up golden brown, and served with Oaxacan cheese.
Friday, April 8, 2011
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Shrimp fajitas are becoming more popular as an alternative to beef or chicken fajitas. One reason is that 1 serving of the grilled steak fajita is 520 calories, 38 g fat. On the other hand, 1 serving of the sauteed shrimp fajita is 480 calories and 38 g of fat.
Santiago's takes to the grille with Fresh jumbo Shrimp, sauteed with roasted red and green peppers, onions, and tomatoes. Served with Maria's pico de gallo, guacamole, sour cream, fresh tortillas and two sides. So come indulge your healthy appetite with our Shrimp fajitas.
Tuesday, April 5, 2011
Before Mexican food really became stylish in the rest of the country, burritos were called burros in Arizona. Put an 'ito' on the end of it and it means 'small burro.' Burros range in so many ways that it is the most wide open arena next to sandwiches. In one aspect, though, they all have one thing in common, just how hot do you want it?
In Santiagos case, we chose the middle of the road, using tender red chili con carne wrapped in a warm tortilla, topped with red chili sauce. Then it is salted and blended with Mexican cheese and green onions. This goes great with our large, large glass of iced tea.