New Flavors from Beyond the Ocean | HORECA TREND
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Restaurant

New Flavors from Across the Ocean

Ranchero, the Mexican restaurant of the city, has added new dishes to its menu that are likely to become favorites of Mexican cuisine lovers with their appetizing appearances as well as their ingredients.

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A different flavor among the tortillas, “Enchiladas Suizas”,  “Molcajete con Mole Verde” served on a special volcanic stone brought from Mexico, “Nachos & Meatball”, a mouthwatering dish featuring nachos and small meatballs, and “Truffle Cheese Burger”, an unusual burger experience.  and “Garlic Parmesan Truffle Fries”, a special snack prepared with the Sazanador spice unique to the venue. Those who want to experience these new recipes of Ranchero coming from across the ocean can visit its branches in Istanbul and Ankara.

Enchiladas Suizas (Meat or Chicken); Tortilla with your choice of tinga meat or tinga chicken, pancho sauce, parsley, onion, cilantro and mixed cheese on top of mole verde, melted cheese, cheddar cheese, sour cream, pickled onion, radish and cilantro, served with arroz, sour cream and elote.

Garlic Parmesan Truffle Fries; It is prepared with roasted colored peppers, spring onions, coriander and turf mayonnaise on French fries breaded with Sazanador spice, parmesan cheese, garlic and turf oil.

Molcajete con Mole Verde (Meat or Chicken); It contains roasted colored peppers, cultivated mushrooms, caramelized onions, garlic puree, mole verde, sazanador spice, consommé chicken broth and black pepper sautéed with tenderloin or chicken thighs topped with matchstick totopos, sour cream and jalapeño peppers, Mexican corn and mixed cheese. 

Nachos & Meatballs; Small meatballs sautéed with spicy butter, saltear sauce, roasted peppers and corn, served with smoked paprika, butter and sour cream on top of totopos, chilaca sauce and sour cream. 

Truffle Cheese Burger; It is prepared with burger patty, mushroom garni, arugula, mayonnaise with truffle, smoked cheese, cheddar cheese and beef bacon in burger buns toasted with butter. 

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Those who want to try new flavors in Ranchero's rich menu can visit the Suadiye, Nişantaşı, Fişekhane and Ataşehir Watergarden branches in Istanbul, and the Maidan, Atakule, Armada and One Tower branches in Ankara. For Information and Reservation: www.ranchero.com.tr

Source: HORECA TREND and Ranchero

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Restaurant

From Tradition to Modernity, the Address of the Legendary 'Lakerda': Misina!

Istanbul is a city known for its rich world cuisine, and one of the delicious stops in this cuisine is Misina Fish Restaurant in Göztepe. Specializing in seafood, Misina draws attention especially with its bonito, which is prepared from bonito caught in Misina.

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From tradition to modernity, the address of the legendary 'lakerda': Misina!

In Misina, bonito is prepared with one of the oldest preservation methods of bonito fish. Bonito fish caught in season are preserved with salting or smoking methods and appear as bonito delicacy. Bonito, made from bonito fish, has not found the place it deserves in gastronomy as an important part of traditional Turkish cuisine. However, when made with the right methods, it has the potential to be a gourmet product known in world cuisines.

Oily and lively bonitos from Poyrazköy, the secret of lakerda comes from its chef 

The secret of the lakerda eaten at Misina Balık lies in the oily and firm bonitos supplied from Poyrazköy in November. Chief Suat Yilmaz By blending traditional methods with a modern touch, the chef presents the lakerda in slightly salty and delight-like pieces. According to the chef, it is important to soak it in clean water for 4-5 hours before serving, remove the salt thoroughly and cut it into thin slices. The chef also says, “If it shines when reflected by light, it reveals its flavor and quality.” He explains the tricks of lakerda as follows: “The one made with bonito is acceptable. However, it can also be made with oily fish such as mackerel, salmon and bonito. Its flavor changes depending on the salting time and the fish used. It preserves its freshness for a long time when kept in a glass jar in the refrigerator. The best accompaniments are red onion and dill, tomato salad, olive oil and lemon if desired. It goes well with seafood appetizers. You can also obtain a different flavor by soaking it in vinegar.”

Chef Suat Yılmaz states that Misina Balık is the choice of those looking for fish and seafood with its unique appetizers blended with fresh flavors and its special cooking methods, and adds: ''We can especially call it the Misina love for Lakerda. We have established ourselves in the hearts of flavor lovers as the love of lakerda. Those who taste lakerda at Misina once leave our restaurant saying that they have had an unforgettable gastronomic experience.''

Source: HORECA TREND and Fishing Line

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Restaurant

Take Sushi Opened in Cihangir, Istanbul

Take Sushi, one of the newest concepts of Dorak Holding, which is growing every day with its investments in the tourism sector both at home and abroad, is growing with new branches.

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Offering different options to lovers of Far Eastern cuisine, Take Sushi's second branch, which was opened in Cappadocia in recent months, is now meeting with food enthusiasts in Cihangir, one of the most popular locations in Istanbul.

Growing every day with tourism and accommodation investments in Turkey and all around the world Dorak Holding implemented by Take Sushi; now aims to offer its guests the most original and exclusive flavors of Japanese cuisine in the building that best reflects the impressive historical texture of Cihangir.

Named After World-Famous Chef

The Take Sushi Cihangir branch, which has a boutique hotel belonging to Dorak Holding on the upper floor and Sur Balık, another investment of the holding and the first chain fish restaurant in Turkey, on the terrace floor, brings together Far Eastern cuisine lovers in Istanbul with the specialties of Japanese chef Hiroki Takemura after Cappadocia.

Named after the world-famous Japanese chef Hiroki Takemura, who is also the venue's consultant, Take Sushi offers a brand new taste experience with more than 70 alternatives on its menu, as well as the most exquisite sushi options from Japanese cuisine.

Offering its guests an unforgettable experience not only with its uniquely delicious sushi options but also with alternative flavors consisting mainly of Japanese cuisine. zAmong the signature flavors of Take Sushi, which attracts attention with its vast menu, ramen shoyu Including set menus, approximately 74 different It awaits its guests with sushi, noodle varieties and main dishes.

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Source: HORECA TREND and Take Sushi

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Restaurant

Vegan Delicacies from the City's Mexican

Ranchero, run by a Turkish & Mexican family and famous for its authentic local Mexican cuisine, also offers special alternatives for vegan guests. Serving the most popular Mexican cuisine, Fajita and Taco, in a vegan form without any meat or animal products, the venue welcomes those who want to celebrate November 1st, World Vegan Day, in a special venue.

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Vegan Fajitas at Ranchero

Ranchero, the true representative of Mexican cuisine in our country, also offers special flavors for vegan guests that will not require them to compromise their diet. The venue prepares the Mexican classic Fajita with mushrooms sautéed with caramelized onions, colorful peppers, vegetable oil, garlic puree, mountain thyme, cumin, smoked paprika and coriander, and serves it in accordance with vegan culture with special sauces and handmade corn tortillas. 

Ranchero's menu also features a vegan version of another famous Mexican delicacy, the taco. The vegan taco includes cultivated mushrooms, caramelized onions, garlic puree, finely chopped lettuce, colored peppers, shoestring potatoes, soy sauce, avocado sauce and borracha sauce. 

Vegan Cajun Burger with Vegetable Meatballs

Vegan burger lovers can also try the Vegan Cajun Burger, prepared with a plant-based patty, when they visit Rancheo. This special flavor, which includes a special dip sauce, plant-based patty, colorful peppers, cultivated mushrooms, greens, tomatoes, pickled gherkins and red onions in a toasted burger bun, is served with shoestring potatoes. 

Those who want to try Ranchero's vegan dishes on November 1, World Vegan Day, can visit the venue's branches in Istanbul and Ankara. 

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Source: HORECA TREND and Ranchero

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