Nachos for Lunch

cheese & salsa dip with fresh corn tortilla chips

Nachos are a popular food based on nixtamalized corn, of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In Mexico, they are called totopos instead. In their simplest form, nachos are tortilla chips (totopos) covered in nacho cheese or shredded cheese and/or salsa. Sometimes French fries, potato chips, or popcorn are used rather than tortilla chips. First created circa 1943 by Ignacio “Nacho” Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeño peppers.

Very often we have nachos combined with other menu items on our lunch special.

La Casita Gastown Nachos

La Casita Gastown Nachos

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Tostada for Lunch

ceviche, chicken, beef, or bean on a crispy corn tortilla, topped with beans, cheese, salad, & sour cream (except ceviche)

Tostada is a Spanish word which literally means “toasted”. It is used in Latin America to name several different traditional local dishes which have in common the fact they are toasted or use a toasted ingredient as the main base of their preparation. There is a gender difference between “tostada” (feminine) and “tostado” (masculine), although they mean exactly the same. Tostado is used in reference to a specific degree of toast (coffee, roasted grains and seeds or bread toast), while tostada is usually the name of a particular dish.

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Prawn and Fish Ceviche for Lunch

lime juice, cucumber, pico de gallo & topped with avocado

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.

Additional seasonings, such as chopped onions, salt, and coriander, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, or avocado.As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It may be safer to prepare it with frozen or blast-frozen fish due to Anisakis parasites.

Very often we have prawn or fish ceviche on our lunch special.

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