Authentic Mexican tacos deserve to be eaten with an authentic Mexican Soda.
Wednesday, July 29, 2020
Jarritos - The Official Drink of Tacos
Authentic Mexican tacos deserve to be eaten with an authentic Mexican Soda.
Sunday, July 26, 2020
Make Dinner Easy by Ordering One of Favela's Mexican Grill's Entrees!
We use only the best, highest quality ingredients to bring the freshest Mexican food experience to you. That is our commitment. All our food and sauces are prepared daily from scratch in our kitchens with top-quality products.
Platillos Fuertes
All entrees are accompanied with rice, your choice of beans, chips and salsa.
ENCHILADAS ROJAS
Our traditional red sauce Enchiladas, stuffed with your choice of shredded beef, shredded chicken, shredded savory short beef, or cheese.
ENCHILADAS VERDES
Enchiladas made with a fresh tangy tomatillo sauce with your choice of savory shredded chicken or cheese topped with melted cheese.
Shrimp Enchilades for additional charge
VEGETARIAN ENCHILADAS
Made with our tomatillo green sauce, stuffed with cheese, sauteed zucchini and grilled onions. Topped with cheese and sour cream.
FAJITAS
Best fajitas in town!
Grilled to perfection with our own sauce, onions and bell peppers.
Choose from:
Steak or Chicken
Jumbo Prawns
CHILE RELLENO DINNER
Favela's famous chile relleno, a fresh roasted poblano chile battered and stuffed with mexican cheese and
topped with our exclusive light tomato broth.
TAMALES
Red chile pork tamales made right in our kitchen.
CHILE VERDE DINNER
Braised pork with peppers in green tomatillo sauce.
CHILE COLORADO DINNER
Savory slow cooked braised chile colorado.
CARNITAS DINNER
Succulent tender marinated port shoulder braised with garlic, onions, spices and oranges.
HOUSE COMBINATION PLATE
Choose two
Thursday, July 23, 2020
How the Tabasco Factory Makes 700,000 Bottles of Hot Sauce Per Day — Cult Following
On this episode of Cult Following, host Daniel Geneen heads to the McIlhenny factory on Avery Island, Louisiana, where the world's supply of Tabasco sauce is made. Follow along as Daniel learns about the 150-year-old family-run business, and the Tabasco-making process, from pepper to barrel to bottle.
Monday, July 20, 2020
How Chardonnay is Made
Learn how Chardonnay, the world’s most popular white wine, is made in the Napa Valley. Includes information on different styles of Chardonnay and food pairing suggestions.
Friday, July 17, 2020
Order Dessert with Your Meal!
Don't forget dessert. Try one of our delicious homemade churros or home-style flan!
CHURROS WITH ICE CREAM
Warm French vanilla custard filled Churros served with a scoop of vanilla ice cream.
A LA CARTE WARM HOMEMADE CHURRO
FRESH HOME-STYLE FLAN
Tuesday, July 14, 2020
What Is the Difference Between Crème Brûlée and Flan?
Is it only surface level, or are there other distinctions?
Silky smooth, sweet, rich custards are a sensual way to end a nice meal without being too heavy. Dessert custards all share something in common: a glossy, silken texture and lavish flavor. The difference between crème brûlée and flan (two of our favorite kinds of custard) lies in four factors: the ratio of ingredients, the manner in which the custard is thickened, the method of cooking, and any additional components. Those extra components—different toppings and presentation—are easiest to see.
The Balance of Eggs, Sugar, and Dairy
In custards, the proportion of eggs to sugar to dairy is critical, since texture and flavor hang in delicate balance. Eggs lend sturdiness, and the most opulent custard desserts contain only egg yolks. Sugar also affects texture: The more sugar in a custard, the less firm it will tend to be, and the longer it will take to set. And the amount of fat in your dairy, whether cream or milk, will affect the dessert’s level of richness.
Which Thickening Agent?
Custard is set in one of three different ways: with eggs, starch, or gelatin. Crème brûlée, pots de crème, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes. And Mexican flan uses condensed milk and evaporated milk along with eggs.
Cooking and Serving Method
All custards are set using low, gentle heat. However, they fall into one of two categories: stirred (cooked on the stovetop) or baked (set in a water bath in the oven). Crème anglaise, pastry cream, mousse, and pudding are stirred; flan, crème brûlée, and pots de crème are baked. Custards can also be served at a wide range of temperatures: Serve crème anglaise warm, and it’s a sauce; freeze it and it becomes ice cream (and vice versa).
Additional Components
More elaborate custard desserts involve additional components, such as toppings or coatings. Crème brûlée contains a layer of hard caramelized sugar on top, achieved by melting sugar with a blowtorch; crème caramel is coated in a layer of soft caramel sauce before being turned out.
When it comes to crème brûlée and flan, it’s mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top. Crème brûlée is served within mini soufflé dishes, and flan is served out of the baking dish, standing alone. And it’s also the culture each dessert hails from: French and Latin American cuisines, respectively.
Try your hand at one or the other, or both, and don’t forget your spoon!
Article Source: https://www.chowhound.com/food-news/158647/creme-brulee-vs-flan-what-is-the-difference/
Silky smooth, sweet, rich custards are a sensual way to end a nice meal without being too heavy. Dessert custards all share something in common: a glossy, silken texture and lavish flavor. The difference between crème brûlée and flan (two of our favorite kinds of custard) lies in four factors: the ratio of ingredients, the manner in which the custard is thickened, the method of cooking, and any additional components. Those extra components—different toppings and presentation—are easiest to see.
The Balance of Eggs, Sugar, and Dairy
In custards, the proportion of eggs to sugar to dairy is critical, since texture and flavor hang in delicate balance. Eggs lend sturdiness, and the most opulent custard desserts contain only egg yolks. Sugar also affects texture: The more sugar in a custard, the less firm it will tend to be, and the longer it will take to set. And the amount of fat in your dairy, whether cream or milk, will affect the dessert’s level of richness.
Which Thickening Agent?
Custard is set in one of three different ways: with eggs, starch, or gelatin. Crème brûlée, pots de crème, and flan are thickened with egg; in contrast, pastry cream and American-style cheesecake often employ cornstarch or flour. Gelatin is used to add a gel-like consistency to Bavarian cream and most mousse recipes. And Mexican flan uses condensed milk and evaporated milk along with eggs.
Cooking and Serving Method
All custards are set using low, gentle heat. However, they fall into one of two categories: stirred (cooked on the stovetop) or baked (set in a water bath in the oven). Crème anglaise, pastry cream, mousse, and pudding are stirred; flan, crème brûlée, and pots de crème are baked. Custards can also be served at a wide range of temperatures: Serve crème anglaise warm, and it’s a sauce; freeze it and it becomes ice cream (and vice versa).
Additional Components
More elaborate custard desserts involve additional components, such as toppings or coatings. Crème brûlée contains a layer of hard caramelized sugar on top, achieved by melting sugar with a blowtorch; crème caramel is coated in a layer of soft caramel sauce before being turned out.
When it comes to crème brûlée and flan, it’s mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top. Crème brûlée is served within mini soufflé dishes, and flan is served out of the baking dish, standing alone. And it’s also the culture each dessert hails from: French and Latin American cuisines, respectively.
Try your hand at one or the other, or both, and don’t forget your spoon!
Article Source: https://www.chowhound.com/food-news/158647/creme-brulee-vs-flan-what-is-the-difference/
Saturday, July 11, 2020
Burritos at Favela's Mexican Grill - Try One Today!
Choice of flour, wheat, tomato or spinach tortilla filled with rice, pinto whole beans and mashed beans (lard-free) or black beans and fresh salsa.
Carne Asada
Marinated, charbroiled chopped steak
Pollo Asada
Marinated boneless and skinless chicken breast
Carne Al Pastor
Lean marinated pork
Chile Verde
Lean sauteed pork with green peppers
Chile Colorado
Lean sauteed pork in red chile
Picadillo
Steamed shredded beef
Vegetarian
Your choice of beans, rice, jack cheese, guacamole, salsa and sour cream
Vegetable
Sauteed zucchini, onions, tomatoes and bell peppers with rice lettuce, sauce and your choice of beans
Frijoles Y Queso
Your choice of beans and jack cheese
Favela's Burrito
Same as above plus cheese, sour cream and guacamole
Shrimp Burrito
Sauteed jumbo shrimp, rice, cabbage and fresh salsa. Not available at downtown Fairfield
Wednesday, July 8, 2020
Calles de México - Smiles
We come from the vibrant streets of México, where smiles are plentiful and come easy.
Sunday, July 5, 2020
Delivery is Available - Order Your Sunday Dinner from Favela's!
Don't want to leave your house? No problem. Favela's Mexican Grill is available on Doordash and Grubhub! Now you can have your lunch or dinner delivered this week!
Check Out Our Menu HERE
Thursday, July 2, 2020
We Are Still Open - Order a Meal with Us This Holiday Weekend!
Although we are temporarily unable to offer indoor seating, we at FAVELA’S are doing our best to provide outdoor seating so you can enjoy some sort of dinning.
Remember we Specialize in packing food to go.... we also offer GRUBHUB AND DOORDASH WITH FREE DELIVERY
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