Examples of dishes, desserts and other salad varieties used in Mexican Night Menus in menu management with fusion effects, which are among the best hotel menus in professional gastronomy. Hot Red Bean Salad, Egg Corn Salad, Mushroom Salad with Gonlosho Sauce...
Mexican Night- Mexican Night Menus
Coord. Chef Ahmet ÖZDEMİR
Which fusion main dishes should be included in the Mexican Night Menus in the menu planning that reflects the international culinary cultures, which are generally organized among the sample hotel menus that are appreciated for foreign and domestic hotel guests.
It consists of sample open buffet menu contents among the menu types especially for big city hotels . Which salads and hot dishes are included in the Mexican Night Menus in a professional hotel kitchen organization ? ?
Examples of dishes, desserts and other salad varieties used in
Mexican Night Menus in menu management with fusion effects, which are among the best hotel menus in professional gastronomy...
Mexican Night- Mexican Night Menus
** Colds
Hot Red Bean Salad
Egg Corn Salad
Mushroom Salad with Gonlosho Sauce
Bombay Chicken Baby Corn Salad with Chicken
Bagration Salad
Monegasgua Salad
Ma Biche Salad Tacos
Seafood Bouquet
Mexican Chicken Salad
Local Cheeses
** Soups
Hot Bean Paste, Corn Soup
** Hot
Corn Rice Rice Pancakes Mexican
Chili Corn Carne
Stek Mexican
Bean and Corn Muffin Morney Pie
Fish Pan
T-Bone Stek
Guacomala Corn Chips
** Patisserie
Chocolate Pudding Cinnamon
Coffee Caramel
With Banana Benye Rum
Mint Fruit Salad
Mixed Fruit Pie
caracos
Pineapple Parfait
Fruit cake
Manyolu Parfait
Cocanado
From the fusion kitchens, the special nights organized in hotels and big restaurants are related to the Importance and Features of the Food Menu , and the food concepts that reflect that culture should be used as a fusion. Especially Special Food Sauces should be made for the same purpose. It is important for guest satisfaction that the same thought is preferred in Banquet Menus and Protocol Services .
Important Note: You can get help and support in the kitchen consultancy and menu consultancy , which are within my service areas , for the recipe work and cost-cost calculations required for the hotel menus and similar studies mentioned above.
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant And Kitchen Consultant
Ottoman and Turkish Cuisine World Envoy