On Tuesday evening we have arranged for the team attendees plus guests to join us at 'Los Mayas', a traditional Mexican/New Mexican restaurant in the heart of Santa Fe.

The cost of the meal will be $40 per person excluding drinks (including tax and tip) which Hazel and Rob will need to collect in advance (cash only please!) Monday or Tuesday of the meeting.

We will have our own private dining area with individual tables of 6-7 and a guitarist will play during the evening.

The menu is copied below and we will pass round a sign-up sheet during the meeting.

They have non-spicy dishes if you really want to avoid the New Mexican chilli (although you really should try it!), there is also a vegetarian option and they can accomodate any specific dietary requirements that you may have.

Please let us know if you have any questions.

Chips, Salsa and Cocktails

Appetizer Platters 

 

a) Chile en Nogada (Taste of Santa Fe Award Winner) 

     Poblano Pepper Stuffed with Ground Beef, Ground Pork, Plantain,

     Peach, Pear, Pinon and Almonds. Topped w/ Walnut sauce & Pomegranate.

b) Stuffed Jalapenos & Shrimp Tempura.

     Served w/ Cocktail Sauce.

c) Grilled Prickly Pear Cactus Leaves

    Served on a Bed of Ranchera Sauce

    Topped with Melted Asadero Cheese.
 

d) Fresh Made Guacamole

 §

   Intermezzo Salad  

    Baby green mix, hearts of palms, artichoke, avocado and tomato.        

Dinner selections    

a) Chimayo Enchilada    (Spicy)

Two Flat Stack Blue Corn Tortilla w/ Ground Beef and Topped with

Christmas Sauce (Red Chile, Green Chile) and Cheese.

            Served with Pinto Beans, Rice, Lettuce, Tomato and Posole.              

b) Chicken Mole (Mild)

Tender Chicken Breast Smothered in our Homemade Mole Sauce  (Puebla Style)

                            Served with White Rice, Black Beans.                               

c) Calabazitas (Not Spicy) (Vegetarian)

Sautéed w/ Squash, Zucchini, Corn, Tomato Onion & Asadero Cheese.     

Served w/ Spanish Rice, Pinto Beans & Garnish.  

d) Carne Adobada (Medium Spicy)

Chopped Pork Tender Loin Boiled  in  Chimayo Red Chile Sauce.

Spanish Rice & Pinto Beans.

e) Camarones Diabla  (Spicy)

Jumbo Shrimp Sautéed with Vegetables in our Homemade Creamy

Chipotle Sauce Served w/ Spanish Rice and Avocado.       

f) Steak Fajita (Not Spicy)

With Zucchini, Bellpepper, Onion, Mushroom, Green Onion.

Served with Rice, Beans, Sour Cream & Tortillas.

g) Pescado en Salsa de Tomate (Not Spicy)       

Red Snapper Fillet  Sautéed with Vegetables in our Homemade Veracrzana Sauce  

Served w/ Spanish Rice, Avocado & Fresh Garnish.                 

Veracrzana Sauce is Made with Tomato, Onion, Fresh Garlic, Bell Pepper, and Olives.

 

 

 Dessert