Our target customers will mainly involve the college students from both Salisbury University and the University of Maryland Eastern Shore. We will also target towards a family-friendly environment inviting a diverse group of individuals to enjoy our delicious Mexican food. We want to attract customers from the Salisbury, Fruitland, Princess Anne, and all other surrounding areas to enjoy our restaurant. We will communicate to our customers through the franchise’s marketing strategy and having signs posted outside our restaurant announcing when our grand opening is. Once the restaurant is opened, we will have specials and
INTRODUCTION HOW MANY OF YOU HAVE HEARD ABOUT AN AREPA? * Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Colombia. Arepas are usually eaten for breakfast or as an afternoon snack. BODY I. DO YOU KNOW ITS HISTORY?
Me being a native of the region, can attest to the validity of the claim of having a rich blend of cultures enriched in the food .I have eaten in all parts of the region, and have tried the different variety of exotic meals at different Restaurants that Louisiana has to offer. Maida did a great job with giving examples and first hand accounts of the way the food has blended over the course of 300 years. For example she states that Jules Alcatore of Antoine's restaurant experimented and introduced baked fish en papillote(in paper) and oysters rockefeller, which continued with such dishes as seafood pasta introduced by Ralph and Kacoo's Restaurant. The use of different restaurants and their owners helped to establish the background and history of how the different cultures influenced one another in creating these complex blends instituted in the meals. Another example of food she used was Gumbo and
Their three meals often include a portion of white rice and sometimes hot sauce. Also, the meals will be seen with a small portion of meat and a few vegetables. In their native countries, the Hmong grow all of their spices, herbs, and vegetables. Typical Hmong appetizers include shrimp spring rolls, sweet soy bean rice patties, sesame balls, and cabbage rolls. Main dishes consist of caramelized red braised pork, chicken katsu, tender broiled pork with spicy pepper sauce, pad Thai, and chicken curry fried rice.
There is also another tradition many Cuban celebrate known as “Noche Buena”, which occurs on December 24. It’s celebrated, with a roasted pig, “moros y cristianos” (rice and black beans), drinks, and different kind of desert like bunuelos, oranges desert, and coconut
One of the most traditional meals in Mexican festivities are the tamales. Tamales can be prepare in different ways, (pork with red chili, chicken with green chili, cheese with green chili, etc…) The first thing is decide what kind of tamales prepare. In the process to prepare pork with red chili tamales, the next step is the visit to the grocery store
They point with puckered lips rather than with their index finger. * The important holidays in Chile are Independence Day celebrated on the 18th and 19th of September. New Year’s Eve, and Easter. * They celebrate Independence Day by parades, dances, drinking, music, rodeos, and eating traditional Chilean food. They celebrate New Year’s Eve with barbecues, and fireworks, they also eat a spoonful of lentil for luck, and carry money in their pockets for adventure and riches.
If you have tried Pozole before, you know it is a tasty, filling, and above all, a nutritious soup. We usually eat this soup for dinner, and it’s a classic dish in Mexican Fiestas during the cold nights of winter. It is a favorite dish that must show off at the “Noche Mexicana” Fiesta this Independence day. Nothing more Mexican than a Pozole! The original Pozole is made using dried Hominy and the pig’s head and neck bones.
Tamale The tamale is a delicious dish of Nicaragua, a relative of tamale from the casing (pie cornmeal dough) stuffed with pork or chicken, wrapped in banana leaves and steamed. The mass is added achiote, sour orange, onion, pepper, garlic, rice and potatoes, among other ingredients, and special occasions, also puts grapes and prunes, olives and capers in brine. This mixture is wrapped in banana leaves (not edible) and tied with twine fine, which will give
Pasta is a mainstay in Molise and is often served with a rich tomato Ragu of lamb or pork and a generous amount of Molise's fiery diavolino red peppers. The olive oil of Molise is some of the best and has been talked about since Roman times, but is not generally made in large amounts for export. The coast of Molise is yet another area famous for its Broddetto, which uses the local favorite red mullet. Other popular seafood includes fresh anchovies, swordfish, mussels and clams. Molisian desserts include various cakes such as Panettoncino di Mais - a sweet chocolate cake made with corn flour.