The kitchen is the heart of the hacienda.
Our food is brought FRESH to the table every day.
FRESH is the key word. FRESH is what we hear again and again
when our guests are raving about the cuisine.
We harvest from our organic gardens as the food is being prepared.
We make our salsas from fresh ingredients, never canned.
Fresh tortillas are served with every meal. Our cooks make them
from scratch, from the actual corn kernels, and not from the dried maseca flour that most of Mexico now uses. Our guacamole has the reputation of being the best in San Miguel. This is one place in Mexico where you can delight in the salads, and not worry about the cleanliness. Creamy gourmet Ice cream is made fresh while you dine. Don’t want mango ice cream? Tell us your favorite and we’ll do our best to accommodate you. FRESH is the reason you will beg our cooks to come home with you.
Our menu is authentic Mexican, with a touch of gourmet thrown in
for good measure. You may choose to eat every meal exactly as
planned, or we can vary the menu to please you.
Nearly all special diets may be accommodated.
We routinely cook other things as well for children-french fries, spaghetti, hamburgers, etc.
Vegetarians are thrilled with our meals.We have accomodated diabetics, raw-foodists, and many, many other types of special diets.
This menu is subject to availability and season. We also add other dishes to supplement the meals according to what we are harvesting.
Warning: We suggest you lose a few pounds BEFORE you come.
Although our guests beg us to make less food, they still seem to eat it all. So we continue to make generous amounts of everything.
LUNES (MONDAY)Bienvenidos
Arrival
Welcome drinks- Your choice of Margaritas, Cervesa, or soft drinks
Totopos- Freshly made tortilla chips with Guacamole,
Salsa verde, y salsa roja
Tour and introductions
LA CENA (DINNER)
Pescado Empanizado con Pico de gallo- Breaded Fish filets lightly sautéed with a tomato-onion salsa)
Arroz Verde con Rajas y Crema- Green herbed Rice with creamy slices of poblano chile -wow!
Papas Fritas-Fresh Potato Chips
Ensalada de Espinaca con aderezo de Jamaica - Spinach Salad with crimson-colored Jamaica flower dressing
Helado de Mango fresco-Mango ice cream made fresh in our kitchen while you dine
Agua de Piña
MARTES (TUESDAY)
EL DESAYUNO
Huevos Rancheros-The famous Eggs Sunny Side up, served with fresh tortillas and drizzled with a tangy red salsa
Hotcakes
Plato de Fruta-Our tropical fruit plate with mango, papaya, melon, watermelon and other in-season fruit
Fresh-squeezed Orange Juice
Santa Clara Durazno (Peach)Yogurt
Choice of Gourmet Chiapas coffee, tea, hot chocolate, atole, or Café de Olla (Traditional Mexican coffee simmered on the stove
along with cinnamon and piloncila sugar.)
Cereal and milk
EL ALMUERZO (LUNCH)-
Gorditas de Queso y papas con salsa roja-Wonderful coarsely-ground corn pockets filled with cheese and potatoes
Sopa de Verduras -The best home-made vegetable soup you’ve ever tasted
Limonada- Fresh-squeezed lime-aid
LA CENA
Dos Tamales- de pollo con salsa verde en hoja de elote, de Queso con Salsa roja en hoja de aselga- Two types of tamales- the first with cheese and red sauce wrapped in a corn husk, the second with chicken in a green sauce wrapped in a swiss chard leaf. These are ‘Oh my God’ good!
Crema de Flor de Calabacita -Delectable creamy Squash-blossom Soup
Ensalada de Chayotes - A vegetable salad made with grilled chayote, a squash relative.
Arroz con Leche-Rice pudding
Agua de Mango
MIERCOLES (WEDNESDAY)
EL DESAYUNO
Pan Tostada a la Francesa-French Toast
Plato de Fruta-mango y sandia-watermelon and mango
Fresh-squeezed Orange Juice
Choice of coffee, tea, hot chocolate, atole, or Café de Olla
Santa Clara Yogurt de Cereza (Cherry)
Cereal and milk
EL ALMUERZO
Tortas-Overstuffed grilled sandwiches on Crusty fresh-baked French rolls
Sopa de Zanahoria-Crème of carrot soup
Limonada-Fresh-squeezed lime-aid
LA CENA
Chiles Rellenos, 2 types- traditional batter-fried or lightly sautéed poblano chiles with cheese/and/or meat, plus ancho chiles en escabeche stuffed with platano and cheese
Arroz Rojo con Jitomates y Cebollas Asados- Mexican-style Rice in a traditional red sauce with grilled tomatoes and onions
Papas Fritas Francesa -French Fries
Ensalada de Caesar
Nieve de Piña - Fresh Pinapple Sherbert
Agua de Sandia - Watermelon drink
JUEVES (THURSDAY)
EL DESAYUNO
Huevos Mexicanos- Traditional-styled scrambled eggs with tomato, onion, and chile
Torta de Papa en Flor de Calabasa- Potato pancakes cradled in squash blossoms (when available)- absolutely amazing!
Plato de Fruta de Uva, Piña, y Platano- Fresh fruit plate with grapes, pineapple, and bananas
Fresh-squeezed Orange Juice
Yogurt de Fresa (Strawberry)
Choice of coffee, tea, hot chocolate, atole, or Café de Olla
Cereal and milk
EL ALMUERZO
Sopa de Tortillas- The quintessential Mexican soup, a hearty meal of tortillas, tomatoes, avocado, and cheese
Juevos diablados Mexicanos- Mexican-style deviled eggs
Elotes-Aztec-style corn on the cob, chewy and delicious
Ensalada de Lechugas con aderezo limón y cilantro- Mixed green Salad made lively with lime/cilantro dressing
Limonada de agua mineral- Fresh-squeezed lime-aid made with mineral water LA CENA
Albondigas…Delectable Mexican style meatballs bathed in a tomato broth
Ensalada de Lechugas con Adereso Balsamico -Various Gourmet Lettuce with balsamic dressing
Postre de Flan-Mexico’s famous egg custard with a syrupy surprise
Agua de Limon -Lime-ade, so refreshing, some choose it every day!
Arroz Blanco con Platanos Fritos -White rice with fried plantains
Calabacitas -Stir-fried Zucchini with fresh herbs and a sprinkling of cheese
Agua de Tamarindo
VIERNES (Friday)
EL DESAYUNO
Huevos Rabos de Mestiza- Poached eggs swimming in a tomato-cheese sauce
Hot Cakes
Fruta Papaya y Melon
Choice of coffee, tea, hot chocolate, atole, or Café de Olla
Fresh orange juice
Yogurt de Arandano (blueberry)
Cereal and milk
EL ALMUERZO
Quesadilla con salsa de mango y salsa chipotle y guacamole- Think of this as a grilled-cheese sandwich, but wrapped in a flour tortilla, served with a variety of salsas- mango, chipotle, and guacamole.
Sopa de flor del calabasa- Delicate and creamy Squash blossom soup
Agua de Limon
LA CENA
Enchiladas Verdes y Rojas- A lovely mixture of chicken, potatoes and cheese with red and green salsas
Frijoles Negros -Black beans in a tasty broth
Quelites-Braised wild Amaranth Greens
Ensalada de Pepinos en crema y vinagre- Creamed cucumbers with a touch of vinegar and herbs
Brownies con Helado de Vainilla Fresco
Agua de Naranja
SABADO (SATURDAY)
EL DESAYUNO
Huevos Omeletes de queso y salsa poblano- Cheese Omlete with a lovely green poblano sauce
Papas con salchicha -Potatoes with sausage
Fruta Mango y melon
Choice of coffee, tea, hot chocolate, atole, or café de olla
Fresh orange juice
GuayabaYogurt (guava)
Cereal and milk
EL ALMUERZO
Chilaquiles- A hearty tortilla and salsa brunch delight
Caldo Tlalpeño -Smoky garbanzo/vegetable chicken Soup
Ensalada de Jicama y piña -Jicama-Pineappple salad
Agua de Limon
LA CENA
Mole Verde con Puerco o pollo- Pork with green mole, a delectable Oaxacan sauce made from pumpkin seeds (Chicken can be substituted)
Sopa de champinones, chayotes, y Nopales- Grilled Mushroom, Chayote and Cactus soup. An unbelievably delicious introduction to nopales.
Ensalada con papaya y aguacates Salad of mixed greens topped with slices of papaya and avocado, topped with a delicious dressing of papaya seed vinagerette.
Crimson Iced tea made with hibiscus flowers
Helado de Coco-Fresh coconut ice cream
DOMINGO (Sunday) (Que les vaya bien)
EL DESAYUNO ( farewell breakfast)
Juevos Motulenos-Ham and Egg tortilla sandwiches with peas and salsa
Plato de Fruta
Fresh-squeezed Orange Juice
Santa Clara Blackberry Yogurt
Choice of coffee, tea, hot chocolate, café de olla
Cereal and milk
Tortas de Papas en Flor de Calabaza
Our kitchen staff loves to learn new menus, new methods, and continue to delight our guests with their generations’old recipes, and newly invented innovations with recipes covering the entire country. We love to host cooking classes, and teach our guests how to prepare recipes the old way.
The kitchen staff with Diana Kennedy
Yolanda and Amada with Rick Bayless
We were thrilled that Rick and Deann Bayless chose Hacienda Las Trancas to bring their film crew and Chicago Restaurant staff (all 30 of them!) for R&R. We were really thrilled when his head chef told us he would borrow several of our recipes for their restaurant. Before leaving, they gave the kitchen staff a standing ovation that lasted a long time (seemed to me about 7 minutes.) They finally stopped when the tears were rolling down Yolanda’s cheeks. But the ultimate compliment was when they told us that in 7 years of filming shows in Mexico, our meals were the closest equivalent of what they themselves were serving at the restaurant. Well, I suppose it helped that the cooks were weaned on Rick’s books, and had studied with him. Authentic Mexican with a touch of Gourmet for good measure.Yay, One Plate at a Time!
