Acapulco Fresh

Chef Pablo Falcon
4771 Bayou Blvd., Pensacola, Fl (850) 969-9799

Nacho Grande ,
Taco Camarones/Taco Pescado (Shrimp Or Fish Taco),
Arroz Con Pollo, Mexicali Burrito, Pico De Gallo Salsa


Nacho Grande

  • 44 nachos
  • 1/2 cups pinto or blackbeans, cooked
  • 1/2 cups cheddar cheese and Monterey Jack cheese, mixed
  • 1/4 cup sliced pickled Jalapeno pepper

Garnish:

  • 2 oz. sour cream
  • 2 oz. guacamole
  • 2 oz. Pico de Gallo salsa

Place nachos on a baking pan. Sprinkle on top of nachos, pinto or black beans, cheddar cheese and Monterey Jack cheese. Top with sliced pickled Jalapeno peppers. Place under broiler until cheese melts. Transfer to a plate or platter. Garnish the top with sour cream, guacamole, and Pico de Gallo salsa. Serve immediately. Serves 4.

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Taco Camarones/Taco Pescado
(Shrimp Or Fish Taco)

  • 8 soft-shell corn tortillas
  • 6 oz. fish or shrimp
  • 1 cup Pico de Gallo salsa

Garnish:

  • 4 lime wedges
  • Green leaf lettuce

Cook fish or shrimp with 1 cup Pico de Gallo salsa on griddle until done for 1 1/2 minutes. Do not overcook. Heat tortillas. Place two tortillas together for each taco. Fill with fish or shrimp filling. Squeeze lime over filling. Garnish with green leaf lettuce, Pico de Gallo salsa and sour cream. Serves 4.

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Arroz Con Pollo

  • 2 1/2 - 3 lbs. chicken, cut up
  • 2 Tbsp. olive oil
  • 2 cups long grain rice
  • 1 cup chopped onion
  • 3 cloves garlic, chopped
  • 3 1/2 cups water
  • 1 cup chopped tomato
  • 1 Tbsp. chicken base
  • 1 1/4 tsp.salt
  • 1/2 tsp. saffron, crushed
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cumin
  • 1 cup frozen baby sweet peas
  • 1 can (2 oz.) sliced pimento, drained

Cut up chicken and sprinkle with salt. In a 12 inch skillet, brown chicken in hot olive oil for 15 minutes. Remove chicken from skillet. In remaining drippings, cook rice, onions and garlic until rice is golden, stirring frequently. Then add water, tomatoes, chicken base, salt, saffron, pepper and cumin. Bring to boil and stir well. Arrange chicken atop rice mixture. Cover and simmer 25-30 minutes, or until chicken is tender. Spread peas and pimento on top and cover. Cook 5 minutes more. Serves 6.

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Mexicali Burrito

  • 8 oz. chicken breasts or steak, diced
  • 1 cup onions, diced
  • 1 cup Pico de Gallo salsa
  • 2 cups cooked rice
  • 2 cups beans (black or pinto), heated
  • 4 - 12 inch flour tortillas

Garnish:

  • Lettuce
  • Pico de Gallo salsa
  • Sour cream
  • Corn chips

Cook chicken breast medium well on grill, then dice. Put 1 Tbsp. margarine on griddle. Add chicken, onions and Pico de Gallo salsa to margarine on griddle. Cook for 2 minutes until chicken is done. Heat a flour tortilla for each burrito on an ungreased griddle until hot and pliable but not dry. Place 1/4 of chicken on a flour tortilla a little below center. Add 1/4 cup of rice, and 1/4 cup desired beans. Fold sides of tortilla over filling to center. Fold bottom over filling and roll up, enclosing filling completely. Repeat for each burrito. Serve immediately or burrito will be soggy. Serves 4.

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Pico De Gallo Salsa

  • 2 qts. diced tomatoes
  • 2 cups diced white onions
  • 1 cup diced green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup diced jalapeno peppers
  • 1 Tbsp. chopped garlic
  • 1 Tbsp.salt
  • 1/2 Tbsp. sugar
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 1/4 cup lime juice

Mix all ingredients well and refrigerate. Makes 1/2 gallon. Serves 8 - 8 oz. portions.

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