VOLUME VII, NUMBER 3, FALLThe Chile Pepper Institute

First Page		Document Content
Date: 2013-03-08 13:11:29 Cuisine of the Southwestern United States Cuisine of the Western United States Medicinal plants Chipotle Capsicum Salsa Kung Pao chicken Bell pepper Black pepper Food and drink Chili peppers New Mexican cuisine		VOLUME VII, NUMBER 3, FALLThe Chile Pepper Institute Add to Reading List Source URL: www.chilepepperinstitute.org Download Document from Source Website File Size: 2,13 MB Share Document on Facebook

	SAMPLE MENU FOR 500 GALA ATTENDEES McNamara Alumni Center Butler Passed Hors D’oeuvres  • Golden Beet with Apple, Goat Cheese and Candied Walnut  • Pulled Chicken Taco with Chipotle Crema and Cilantro  DocID: 1vfB4 - View Document
	FRESCO TACOS Artisan corn tortillas. Chipotle Chicken roasted red onion, cilantro crema, wild arugula, radish, queso fresco, lime .00 Short Rib wild arugula, cotija cheese, cilantro crema. . . . . DocID: 1v794 - View Document
	Smoked Chicken WingsChoose Sweet BBQ, Chipotle BBQ, Raspberry Chipotle or HOT with blue cheese & celery Chili Cheese Nachos with smoked chili, white 8.99 queso cheese sauce, shredded cheddar DocID: 1v4Z9 - View Document
	Print Page \| Close Window PRESS RELEASE View printer-friendly version << Back Chipotle Partners with Guild Education to Offer Employees Exceptional Education Beneﬁts DocID: 1uqmT - View Document
	RESTAURANT GUIDE Emory Village Ali’s Cookies Bad Dog Taqueria Blimpie Chipotle Mexican Grill DocID: 1tTCo - View Document