Antigua Latin Restaurant 5823 West Burnham Street West Allis, WI 53215 414.321.5775 http://antiguamilwaukee.com Lomo Saltado - Peru Serves 4 1 lb of tenderloin or any other tender steak 1 onion cut in strips 1 Yellow Aji (Chili pepper found at ethnic stores such as El Rey) 3 small white potatoes 3 tomatoes 3 table spoons of vinegar 1 tea spoon of garlic powder Cumin, oregano, salt and pepper to taste Cut the meat in strips and set aside. Slice the onion and aji (seeded), the tomato in small wedges and set aside. Cut the potatoes in small strips like french fries, fry and set aside. Add the cumin, oregano, garlic powder salt and pepper to the oil of the fries. Once it is all mixed, add the meat and fry for a couple minutes. Once the meat is ready, cover it with the onions and aji, add the vinegar and mix well. Cover it for a minute or two until the meat is fully cooked, then add the potatoes and the tomatoes. Mix well and then serve over rice. Aztec Salad Makes 4 4 4oz grilled chicken breast - cut in strips 1 Iceberg lettuce - chopped Green leaf lettuce 1 oz of butter milk ranch dressing 2 Jalapenos - finely chopped - seeded 1 Bunch of cilantro - finely chopped 1 Cup of cooked black beans 1 Cup of shredded chihuahua cheese 1 Tomato - cubed and seeded Tortilla strips Mix together the ranch dressing, green jalapenos, cilantro and set aside in cooler. Heat chicken strips and hold warm until ready for service. Place chopped iceberg and green leaf lettuce on a bowl, add the beans, tomatoes, cheese and toss with dressing. Plate the salad, add the chicken on the side and garnish with tortilla strips and some fresh cilantro. Ensalada Caribena Makes 4 4 grilled chicken breast 1 Iceberg lettuce, shredded 16 Shrimps, cooked and seasoned 1 Mango, 3/4 cubed and 1/4 sliced 1 Cup of black beans 1 Cup of red onions 2 Color bell peppers (1 red one green), sliced Caribena vinaigrette Warm the chicken and set aside. Toss all the ingredients in a bowl. Plate the salad and top with chicken, and garnish with sliced mangos. To make the vinaigrette: 1 Cup of olive oil 2 Table spoons of parmesan cheese 1 Table spoon of dried basil 1 Tea spoon or oreganno 1/4 cup of orange juice 1/4 cup of marsala wine Juice of one lime. Salt and pepper to taste. Mix all of the ingredients. Stir the dressing before mixing in the bowl.