All treats, no tricks this week at The Tortilla Press

It's a really really exciting time in the Philadelphia area. The Eagles kicked butt on Monday Night Football, The Phillies take on the NY Yankees in the World Series & Halloween is Saturday. So much to do & think about, but in all the craziness, don't forget about your local independent restaurant. We're still here to serve you & we at The Tortilla Press have added some really neat feature to help you enjoy the upcoming week.

We have a great deal on wings, our famous honey cholula wings & traditional buffalo wings plus our new really spicy wings for $8 1 dz, 2dz $15 3dz $21 & 4 dz $26. They are the perfect snack food during any game. Also our FAB Burrito would be a great centerpiece for any sporting get together. It's a 5# monster as big as a baby. If you haven't checked it out watch our burrito video on youtube

Our special Halloween treat for parents is bring your kids in for dinner this week Monday thru Friday & kids eat off our kids menu for $1.99 with an adult entree.

Also, Tuesday is "Date Night" 3 courses + a half picture of Virgin Margaritas for $38/ couple & Wednesday is Here's the Beef Night with 8 oz filet mignon for $15.95 includes 2 sides & a salad. So make sure you stop in either or both nights for some of the best value dining in South Jersey.

Next week date night will premier our Paella dinner for two, the recipe is almost complete & we're sure you'll be impressed with our take on the Spanish Classic dish. Also make plans for our upcoming Off the Hook promotion Nov 16th thru Nov 19th which will feature 4 course $30 of some of your favorite seafood dishes.

It's a FAB Burrito

Well to celebrate our Build your own Burrito Mondays, we built the mother of all burritos. It's our FAB Burrito & it's there to feed a family of 4. $25 each & free if you eat it by yourself in 1 hour.

Collingswood Farmers Mkt & Gluten free dining

Collingswood Farmers Market has won "America's Best Small Town Market" (we beat out California!) and that calls for a celebration as this year's farm season comes to a close. So we're featuring a week long menu of 4 courses, each one centered around offerings from the farmers at the market - with lots of gluten free choices.

Our Fall Harvest Week starts 10/18 - 10/23 and offers 4 courses for $30.00.

We decided to take this one step further and feature a specific farmer. We'll have a special "Chef's Table" set up (reservations required!) to dine with the farmer and get a first hand insight into what problems and issues farmers are facing as we take the food from field to table.

Our farmers are:
Monday - John Hurff, Schober Orchards
Tuesday - Stephanie & Larry Viereck, Viereck Farms
Wednesday - John Ebert, Springdale Farms
Thursday - Kevin and Sharon Flaim, Flaim Farms

Call us for reservations...856-869-3345. And for full menu details (with all our gluten free options including a yummy dessert) go to: www.thetortillapress.com.

Chef Mark
The Tortilla Press

Wow we're busy

I don't know who is more creative these days, my wife or my staff. Between the two, we have two more great events starting in October. I'm sure that you all probably know about our Going South Promotion as part of the South Jersey Culinary Events group that runs Sunday October 11 to Thursday October 15. See our Menu Here But how about our make your own burrito Mondays & Our Fall Harvest Celebration Monday Oct 18 to Thursday Oct 22.

Our waiters were discussing ways to make Mondays a little busier & started kicking around ideas to make them more interesting to You, our guests. Well I came in & they presented me with a list of ingredients, salsas & fillings that they felt you would enjoy combining to create your own dinner burritos on Mondays. I thought it was a brilliant idea & went to work to make it happen & I was able to do it at a great price....$12.95 which includes your choice of a side (I recommend the corn pudding). To kick off the newest Tortilla Press weekly event we also created the $25 FAB Burrito, It's about 5 pounds of burrito heaven. Chicken, beef, pork & chorizo with cheese, rice beans, pico, pickled jalapenos & lettuce. We top it with salsa, more cheese, guacamole & sour cream. My guess is it will feed 5 no problem. Of course Monday the 12th we will have 5 guest trying to eat it by themselves. Those who complete it will get their picture on the Wall of Fame. After this Monday, anyone who completes it in 1 sitting, gets it for free & their picture on the Wall also.

So then my wife said, what are we doing after Going South, I said taking a break, but she said we should celebrate Collingswood Farmer's Market winning America's Favorite Farm Market before the season runs out, hence...Fall Harvest Celebration Monday thru Thursday 10/19 to 10/23. Each night we will feature one of our favorite farmers who will be joining us at 7 pm to dine with the 1st 20 guest who reserve community style for our 4 course $30/ person menu. Monday will be John Hurff from Schober Orchard we've loved his peaches, apples & cider all year long. Tuesday will be Stephanie from Viereck Farms, we had her strawberries, asparagus, tomatoes, squash & corn. Weds will be John Ebert from Springdale Farms you all know his grilled corn, yellow zucchini & awesome tomatoes. Thursday will be Kevin & Sharon Flaim from Flaim Farms. They supply our poblanos, cilantro, spinach. leeks, jalapenos, tomatatillos & of course our squash blosssoms. So join us for a week of awesome dining with our favorite farmers from America's Favorite Farm Market. Not part of the first 20 guest please reserve anyway, I'll stop by to make sure that you are enjoying your meal.

Restaurant Week

Harvest Menu

Appetizer Choose 1

Grilled Sweet Corn Mexican Style

Empanadas with spinach, goat cheese & exotic mushroom, roasted red pepper sauce

Applewood smoked bacon & collards quesadillas with chipotle tomato sauce

Salad or Soup

Mixed greens with toasted pine nuts & pumpkin seeds, roasted poblano pepper & grilled queso & orange ancho chile vinaigrette

Fall vegetable pozole with chipotle tostada garnish

Entrees

Choose 1

Apple & Chorizo Stuffed Pork Loin with Ancho Chile & Apple Cider Reduction, sweet potato gratin

Achiote Baked Shrimp with fall pepper rajas served with cilantro rice & chile pecan green beans

Chicken Mexicana, boneless breast of chicken with sautéed with mexican oregano, garlic, jalapenos & tomato served with red rice & warm corn tortillas

Dessert

Apple Crisp with vanilla ice cream

Pumpkin bread pudding

Mexican chocolate caramel cake

Two quick notes, this Sunday join us for a fundraiser with Urban Promise, 10% of our dinner proceeds go to help one of Lydia & my favorite groups, so make your reservations today. Also their banquet is October 23 at the Scottish Rite in Collingswood & it is always a special meal & a great program.

Our Fall Vegan Tapas Night

On Thursday October 1 The Tortilla Press in Collingswood, NJ will be doing our Vegan Tapas Dinner & this fall it's 5 courses for $25. They are small plates, but I guarantee you won't leave hungry. All dishes will have vegan variations or substitutions & of course if you bring a carnivore we'll be happy to put a piece of meat on the plate in the 4th course if they insist & you do not object. I know that vegetarians, vegans & carnivores alike will enjoy our twist on some classic Mexican dishes

We are taking reservations for all size parties that evening & invite you to make your reservation soon. Call 856-869-3345. We are located at 703 Haddon Ave Collingswood, NJ 08108. If you have a comment, suggestion or just want to say hi, leave a comment or email me at ChefMark@thetortillapress.com & I'll get back to you.

5 Course Vegetarian Tapas Menu $25/person

1rst Course
Mini spinach, potato & leek tacos with goat cheese, pinenuts & smoked sweet chile

2nd Course
Fire grilled cactus leaves & quinoa salad with lemon oregano vinaigrette

3rd course
Roasted mushroom & barley soup garnished with chile fried mushroom chips

4th Course
Black bean & cheese gorditas with guajillo chile sauce & mexican crème garnished with fresh chopped onion & mexican crème served with cilantro rice

Dessert Course
Pumpkin bread pudding with cajeta

Or

Vegan coconut flan

Does not include beverages, tax or gratuity

The Tortilla Press Weekend Brunch Menu
Brunch served until 2:30pm Saturdays and Sundays

BEVERAGES

Start Brunch off right!
Fresh Squeezed Orange Juice or
our very own Virgin Margaritas!
By the glass 3 Half Carafe 7 Pitcher 12


Fair Trade Organic Mexican Coffee 2.5

Juice! Cranberry or Apple 2


STARTERS


The Tortilla Press favorite! Our made to order guacamole 8

Mixed berry and banana quesadilla 5

Brie pecan flautas with a chipotle peach glaze 7

Nachos Lydia…with pintos, cheese, pickled jalapeño, pico, guacamole, crème 7

Fried sweet plantains..with mexican crème &
queso fresco 4

Mini chorizo tacos…with soft corn tortillas, onions, cilantro, lime 5

Mexican Cobb Salad…with lettuces, corn, bacon, black beans, queso fresco, grape tomato, cucumber, carrots, olives, tomato vinaigrette 6


BRUNCH

Pancakes and French Toast

Classic hotcakes
Light & fluffy with syrup, honey butter& fruit cup 7

Caramel apple pancakes
Cinnamon apples, cajeta & whipped crème 8


Pan Perdida French Toast, Mexican style! Cinnamon egg battered, cajeta, honey butter 7

Banana Foster’s Pan Perdida
Mexican French toast with bananas, brown sugar & butter 8


Eggs and Omelets


Guadalajara Omelet
Eggs, ham, cheddar~jack cheese, rajas poblano, guacamole, pico de gallo, mexican crème, black beans, warm corn tortillas 8
Spinach, mushroom & goat cheese omelet
Served with breakfast potatoes, honey buttered toast 8.5

Los Americanos!
Two eggs, breakfast potatoes & honey buttered toast. Choose 1: bacon, chorizo, ham, fruit cup 7


Mexican Brunch Favorites

Our Tortilla Press House Classic…Huevos Rancheros!
It doesn’t get better! Three sunny side up eggs, corn tortillas, ranchero sauce,
rajas poblano, queso fresco, black beans 9


Frittata …black beans, corn, salsa roja, cheddar~jack cheese, breakfast potatoes 8

Breakfast Enchiladas ..Corn tortillas, scrambled eggs, cheese,guajillo chile sauce, black beans, chorizo hash 9

Chiliqules…a new Mexican favorite! Layers of tortilla chips and scrambled eggs, topped with tomatillo sauce, sliced avocado, mexican crème, pico de gallo 8

Breakfast burrito
Scrambled eggs, pinto beans, guacamole, salsa roja & cheddar jack, flour tortilla, breakfast potatoes , pico de gallo, mexican crème 7
Add bacon, ham or chorizo 1.5

Chorizo Hash & Eggs
With creamy chipotle orange hollandaise sauce, pico de gallo, crispy tortilla strips 10




Weekend Lunch Menu

Fajitas and Enchiladas
Chicken Fajitas
Tender grilled chicken with black beans, red rice, warm flour tortillas 10

Fish Tacos
Sauteed tilapia, achiote, black beans, warm corn tortillas 10

Chicken Enchiladas
Seasoned shredded chicken in a corn tortilla with guajillo chile sauce cheese, red rice black beans 9

Cheese Enchiladas
A blend of queso and cheddar jack in a corn tortilla with tomatillo salsa, red rice, black beans 9

Burritos
All burritos served with cilantro slaw
Substitute sweet potato fries, spicy fries, cup of soup or house salad for additional 1.5


Chicken Burrito
Grilled chicken with cheese, red rice, beans, guajillo chile sauce 8

The Brandito
Pulled pork, bbq sauce, red rice, black beans, red chile wrap 9

Mushroom Sweet Potato Burrito
With lettuce, tomato, avocado, rice, beans, cheese 12



Sandwiches & Burgers
All sandwiches and burgers served wih a side of jalapeño potato salad.
Substitute sweet potato fries, spicy fries, cup of soup or house salad for additional 1.5

Our National Award Winner!
Tender Pulled Pork Sandwich with our famous chipotle peanut bbq sauce.
Served on a roll. 7.5


Shrimp, Scallop & Guacamole wrap, lettuce, tomato, spinach wrap 10.5
Bacon Guacamole Cheeseburger, lettuce, tomato 7.5
Cheeseburger, lettuce, tomato 6.5
Hamburger, lettuce, tomato 6
Grilled Chicken & Avocado On a red chile wrap with avocado ranch dressing, lettuce & tomato 8.5


Quesadillas
Served with your choice of sweet potato or spicy fries, soup, salad or fruit cup

Chicken, mango & brie 10
Bacon, Tomato & Avocado 9
Crab & Avocado 10.5
Chicken & Avocado 9



Brunch Sides Lunch Sides
Bacon, chorizo coins, chorizo hash, fruit cup, breakfast potatoes 3
Spicy or sweet potato fries 2.5

Rough Draft Kids REstaurant week menu

This is a really rough draft, please feel free to leave comments or suggestions in the comment section. Thanks Chef Mark


Kids Restaurant Week
Starters Choose 1

Mexican Taco Salad with ground beef, cheese, lettuce, pico de gallo sour cream & guacamole

Kiddie queso plate, melted cheese dip with red, white & blue corn chips

Mini chicken & cheese flautas with our special jersey fresh tomato salsa for dipping


Entrees

Grilled shrimp with peach salsa, coconut rice & green beans

Chili mac & cheese with corn muffin & green beans

Twin mini tacos, beef or chicken with red rice & pinto beans

Brandon's pizza quesadilla with grilled chicken & cheese with sauteed green beans



Dessert
Strawberry & Banana Quesadilla with whipped cream

Churro Sundae with chocolate ice cream & chocolate sauce

Mini berry tangle with vanilla ice cream

Cooking in Mexico with Chef Ana Garcia & Chef Mark Smith

About 4 years ago I had an awesome culinary experience. It was the most educational & enlightening adventure that I have undertaken. A 7 night 8 day cooking class in Oaxaca Mexico. Talk about increasing my respect for the cuisine that I cook on a daily basis. Watching masters do what me & my staff humbly try to duplicate on a daily basis, was mind boggling. I said as I was flying back to the states, one day I'm going to take a group of friends from the restaurant to Mexico with me so that they may get a chance to experience Mexican culinary intensity at it's source.

Well, the time has come. La Villa Bonita & Chef Ana Garcia have agreed to host & cook with me. We have put together a 8 day 7 night package from Nov 5 to Nov 13 at their specially designed hotel & cooking school in the beautiful mountain village of Tepoztlan, Morelos, Mexico. We will be working with masa, moles & local ingredients for an adventure unlike any that you will experience. The special price is $1450/ person for double occupancy & this includes breakfast & lunch daily with an option for dinner available if you're hungry after cooking all day. We can also decide on side trips & tours of the area as we get together the group. Please contact me at chefmark@thetortillapress.com to sign up or for questions.

Tortilla Press Tweet, Greet, Meet & Eat

The first ever Tortilla Press….Tweet, greet, meet & eat Monday Aug 3, 2009 6:00 to 7:00

What it is, a chance for up to 40 local twitter users to meet at The Tortilla Press to share ideas about how twitter has helped them with their communications about & with the food scene in our area & the impact that Twitter has had on your involvement & awareness it.

To participate Come prepared with ideas that you are willing to share about what you feel is working with twitter, gaining more relevant followers, tips for food blogging & online restaurant reviewing & ideas on how twitter users can communicate more efficiently with their followers.

What we will provide is the place, a personal greeting from chef mark, a chance to meet & put a face to some of our fellow twitter users & some delicious snacks & beverages to nibble on during the event.

Also we’d like to invite you to stay for a special dinner prepared by Chef Mark using the bounty from the Collingswood Farmer’s Market for the special price of $15/ person. Please let us know ahead if you plan on staying for dinner.

Choose 1
Springdale Farms Corn Soup
Sliced Jersey Tomato Salad with red onion, grilled queso & cilantro vinaigrette

Entrée
Grilled chicken breast with Jersey Peach Salsa with chipotle sweet potato casserole & local veggies
Flaim Farms Poblano Chile stuffed with two cheeses, lightly battered & fried topped with Springdale farms tomato broth, served with red rice & black beans
Pan Seared Salmon with jersey grape tomato warm pico de gallo served with chipotle mashed potatoes & veggie

dessert
Blueberry peach cobbler with vanilla ice cream

If you did not get to my blog through twitter, please follow me at twitter.com/chefmarksmith & feel free to sign up for the event.

Tortilla Press Specials Monday thru Thursday

Special Mon July 5 to Thursday July 9

Appetizer

Viereck Farms Sweet Corn & Avocado Quesadilla served with pico de gallo & mexican crème $7

Brie Cheese & Pecan Flautas with jersey peach, honey & ancho chile glaze $7.5

Soups

Creamed Jersey Corn & Squash Soup

Jersey Tomato Gazpacho

Lunch Entree

Vegetable, Goat Cheese & Quinoa Wrap with local vegetables, artichoke hearts, lettuce & lime chile de arbol dressing served with spicy fries $8

Dinner Entrees
Pan Seared Sea Scallops with cilantro lime vinaigrette, viereck farms red & yellow grape tomato salsa fresca & poblano~spinach rice $20
Grilled Pork Loin with Jersey Peach Salsa served with rice & sautéed garlic jersey green beans $16


Dessert

Blueberry Tangle Jersey blueberry compote served over cinnamon sugared flour tortilla strips, vanilla ice cream & whipped cream $6

Date Night Tuesday July 7

Well the 4th is over, but that doesn't mean that the fireworks have to stop! Tuesday is date night at The Tortilla Press & it's a great way to get away for the evening. Check out our value priced menu below, just $38 per couple with beverage, appetizer, entree & dessert.


Date night menu
July 7th 2009

Start with a half a pitcher of virgin margarita or fresh squeezed lemonade

Appetizer

Loaded cheese nachos for 2
Tossed salad for 2
Sweet corn & avocado quesadilla for 2 (regular size)

Entrees

Fish taco plate for 2 with red rice & pinto beans served with warm corn tortillas, guacamole, pico de gallo & tomatillo sauce

Chicken fajita platter for 2 with red rice & pinto beans served with warm flour tortillas, cheese, pico de gall, guacamole & mexican crème

Chile rellenos & cheese enchilada combo plate with quinoa salad & vegetable medley

Dessert

Blueberry Tangle for Two
Cinnamon sugared flour tortilla strips topped with vanilla ice cream, blueberry compote & whipped cream

Farm Fresh Collingswood Menu

Just finished writing the menu for Farm Fresh Collingswood where at least 12 of the restaurants in town are participating in a 5 day event where we all feature items that are available at the Saturday morning farmers market in town. We are all doing 4 courses for $28 from July 12 to July 16. The Tortilla Press is taking all size reservations. So call soon to reserve your spot.

Appetizers

Grilled Springdale Farms sweet corn with garlic chile butter, fresh lime & queso fresco

Open-faced market vegetable quesadilla with cilantro oil, sliced jersey tomatoes, & queso Oaxaca

Davidson’s Farms mushroom & grilled beef tenderloin mini tacos with fire-grilled tomatillo~chipotle salsa

Soup or Salad

Flaim Farms’s Squash blossom soup with zucchini, potatoes, poblano peppers& corn in a lightly creamed vegetable broth

Jersey tomato gazpacho with chile pikin & lime cucumber garnish

Mexican Cobb Salad with mixed lettuces, corn off the cob, black beans, bacon & queso fresco cubes tossed with roasted jersey tomato vinaigrette

Entrees

Chicken Mexicana roasted half chicken in a jersey tomato, onion, garlic & jalapeño sauce served with warm corn tortillas & grilled vegetables

Grilled Masa Cakes with fresh corn, lime, ancho chile & epazote served with quinoa & black bean chile (vegan option)

Tampiquena Platter of tenderloin of beef & twin cheese & onion entomatadas served with sautéed local vegetable medley & charro beans (celiac option)

Scallop & shrimp in a Flaim Farm cilantro pesto sauce garnished with toasted pumpkin seeds & pine nuts served with roasted eggplant

Grilled center cut pork loin with peach~serrano chile salsa & peach cider glaze served with coconut rice & sautéed garlic jersey green beans (celiac friendly)

Dessert

Flan with jersey blueberry compote

DiBartolos Bakery Gluten Free Boston Cream Pie

Peach & walnut empanada with cajeta & whipped cream

First Farm Fresh Event of The Season

On Thursday June 18th we will be holding our first guest farm dinner at The Tortilla Press. John Ebert co-owner of Springdale Farm's in Cherry Hills will be our guest farmer for the evening. If you have not attended on of our previous Farm Fresh Events, do not miss this one. John will speak about the operations of the farm, what they currently are harvesting & will be through the summer and I will speak about how we are able to feature their products in our cuisine. here's a link to the menu.

http://www.thetortillapress.com/farm-fresh-dinner.php

A little history about my relationship with Springdale Farms. In 1992 my wife Lydia & I purchased a small sandwich/catering shop in Westmont. Well business was really slow & after coming off a job of running a hotel kitchen doing about 2 million in sales annually, our $300 a day in sales was not very exciting (or profitable) We had a line of salads that we made for our parties & that we sold in our shop along with some quiches that & we started looking for another place to retail them. We sampled Springdale & began selling our salads & quiches at the market.

After we left catering, we moved to Collingswood & opened our restaurant. And what do you know but Collingswood had a Saturday Farmers Market and one of the anchor farms was Springdale. Fortunately, I had an outlet with the restaurant for their corn, tomatoes, squash, peppers & the fleeting but oh so amazing strawberry season. I've been shopping the farmer's market ever since & stop by the farm on my way into Collingswood whenever I need mid week produce or even a coffee & apple cider doughnut.

So, here is Thursday's Menu

Kennent Square Exotic Mushroom Empanadas with epazote leaf & black bean chile puree. I bought the epazote from the farms awesome selection of herb plants & hot house Jersey tomatoes in the black bean chile puree.

Boston Lettuce, goat cheese, roasted Jersey beets & toasted pine nuts with strawberry habanaro vinaigrette. We are featuring Springdales Boston lettuce & the last of their strawberries in the salad.

Seafood Teaser of pan seared sea scallops with diced zucchini & yellow squash in a creamed squash blossom sauce with sauteed Jersey spinach. Springdale will provide the squash & squash blossoms

Grilled Carne Asada with grilled local scallions topped with fresh lime & sea salt with roasted baby carrots

And to finish it off..............

Jersey Strawberry & Coconut Bread Pudding topped with Strawberry Compote & Whipped Cream. Cinnamon bread & straberries from Springdale.

All this for only $29.95 (does not include beverages, tax or gratuity)

We are still accepting reservations for this special event.

Tortilla Press Dinner Specials Friday June 5

Soft Shell Crab Salad, Mixed Lettuce & Citrus Vinaigrette $11

Pan Seared Sea Scallops, Chipotle Goat Cheese Sauce $21

8 oz. Filet Mignon, Mushroom~Rioja Sauce. Chipotle Mashed Potatoes $21

Grilled Salmon Fillet, Lemon Vinaigrette, Sauteed Jersey Spinach $19

Jersey Strawberry Tangle, Fresh Berries, Cinnamon~Sugared Tortilla Strips, Vanilla Ice Cream & Whipped Cream $6.5

New at Collingswood Farmer's Market this week

This week stop by for a free sample of our fresh squeezed OJ. We are offering a new service for people who would like to bring there own sterilized container for us to fill with juice. The price will be $6.5o for a quart or $12 for a half gallon. We'll fill your container while you wait. Just pop in the fridge when you get home & enjoy. Of course, if you can't wait till you get home, we still have our 12 oz. cups readyfor you to enjoy on the spot...cost is $3. We are also introducing our fresh squeezed lemonade - $2 for a refreshing 16 oz portion. Coming soon - our famous fresh squeezed margarita mix.

As usual, I'll be making quesadillas & will introduce a portabella mushroom (Davidsons Mushrooms) & zucchini (Viereck Farms) quesadilla in an ancho chile sauce with cheese. We will also be doing a spinach (Flaim Farms) & bacon quesadilla or a asparagus (Viereck Farms) & roasted red pepper (sorry, not local yet, but oh so delicious) quesadilla with just a touch of garlic. (Hey, here's a thought: preorder some for your dinner that night!)

If you'd like something sweet to snack on as you walk the market, we'll have our cinnamon sugared tortilla chips & brown sugar dipping sauce to take the edge off the morning hungries. They are our brunch starter chips & we serve them on Saturday & Sunday morning in place of our regular lunch chips & salsa.

In case you have not noticed we tweaked our red salsa recipe & now are using a base of the Jersey Fresh crushed tomatoes available at Flaim Farms table on Saturdays or the rest of the week at Springdale Farm market. It's a little bit heartier & a bit spicier than the old recipe so it sticks to our house fried chips perfectly. Try some at our Farmers Market & take a container or two home for the weekend. Remember, no preservatives so eat it by Tuesday night while it's still at its best. Hope to see you at the market where we'll be turning the freshest ingredients into delicous dishes. Chef Mark

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Celiac Awareness Evening

at

The Tortilla Press

June 2^nd 2009

Appetizers

Guacamole made to order with warm corn tortillas $7

Fried Sweet Plaintains with mexican crème & queso fresco $5

Blue Corn Meal Dusted Calamari with sautéed banana peppers $8.5

Chicken Flautas with pulled chicken, entomatada sauce & mexican crème $7

Nachos Lydia Corn tostadas topped with pinto beans & cheese, pickled jalapenos, pico de gallo & mexican crème $7

Soup and Salad

House Salad with Cilantro Vinaigrette $4.5

Chicken Tortilla Soup with corn tortilla strips $4

Entrees

Our Classic Fajitas with pinto beans, red rice & cheese.

Served with warm corn tortillas.

Beef or Shrimp $18 Chicken or Vegetable $16

Chicken & Cheese Entomatadas served with black beans & red rice $15

Pork Enchiladas Verde served with black beans & red rice $15

Cheese & Onion Enchiladas with guajillo chile sauce.

Served with red rice & black beans $14

Triple Taco Plate of Pork with zesty slaw, beef with cornmeal dusted onions & guacamole & chicken cilantro with mango~jalapeno salsa.

Served with red rice & pinto beans $17

Rainbow shrimp with garlic chile butter served with

poblano~spinach rice & vegetable medley $20

Coconut habanero shrimp with grilled pineapple,

chipotle mashed potatoes & vegetable medley $20

Honey Lime Scallops with poblano~spinach rice & spring vegetable medley $20

Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus $19

Desserts

Gluten Free Desserts from DiBartolos Bakery

Boston Crème Pie or Strawberry Shortcake

Upcoming Events

Tuesdays are Date Night at The Tortilla Press... so stop on by tonight! Our Date Night menu for Tuesday, May 26th is a great one...just $38.00/couple for a complete three course meal! Menu Choose your appetizers! Nachos Lydia Chicken Flautas House Salad for Two Choose your entrees! Tres Taco Plate for Two TWO beef tenderloin tacos with guacamole, tomatillo slsa & blue corn fried onions TWO chicken cilantro tacos with mango jalapeno salsa TWO Achiote pork tacos with lime red onion & cabbage slaw Served with grilled Jersey asparagus and poblano spinach rice Or... Fajita Plate for Two Choice of chicke, beef or vegetable with warm flour tortillas, red rice & pinto beans, guacamole, pico de gallo & mexican creme. Choose your desserts! * Jersey strawberry tangle for Two...with fresh berries, cinnamon sugared tortilla strips and vanilla ice cream Or... * Mexican Brownie for Two with coffee ice icream, chocolate sauce and our own home made whipped cream Your price excludes sales tax and gratuity And don't forget... "Here's the Beef" Wednesdays! A delectable, tender 8 oz filet mignon with Two Sides and a fresh salad...just $15.95/person every Wednesday (that means tomorrow, May 27th is your "get a great steak" night!).

Celiac Awareness Night Think menus designed for celiac disease are hard to come by? Think again! The Tortilla Press is joining 4 other restaurants in SJ Culinary Events to dedicate a special night just for celiacs on Tuesday, June 2. Though our regular menu is available as well, you might change your mind when you see our tasty, nutritious and gluten free offerings! Here's a partial view of our menu: Appetizers * Guacamole * Fried Sweet Plaintains * Blue Corn Meal Dusted Calamari * Chicken Flautas * Nachos Lydia Soup or Salad * House Salad with Cilantro Vinaigrette * Chicken Tortilla Soup with corn tortilla strips Entrees Our Classic Fajitas Beef, Shrimp, Chicken or Vegetable Chicken & Cheese Entomatadas served with black beans & red rice Pork Enchiladas Verde served with black beans & red rice Cheese & Onion Enchiladas Served with red rice & black beans Triple Taco Plate with pork, beef and chicken. Rainbow shrimp with poblano~spinach rice & vegetable medley Coconut habanero shrimp with grilled pineapple, chipotle mashed potatoes & vegetable medley Honey Lime Scallops with poblano~spinach rice & spring vegetable medley Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus Desserts Gluten Free Desserts! Boston Crème Pie and Strawberry Shortcake For our full menu, go to: www.thetortillapress.com/celiac-menu.php

First Farm Fresh Dinner of the Year! Thursday, June 18th at The Tortilla Press Join Springdale Farms co-owner John Ebert and Chef Mark Smith for a delectable multi course meal using the freshest fruits and produce ever! Before each course, Farmer John and Chef Mark will share some insights about how the food is grown and harvested and how it is cooked and prepared. Deliciously educational...and the season's hottest ticket! Call for your reservations: 856-869-3345!

Okay so I owe you some recipes

Aieeee, what a week. Sorry to be so late posting recipes from Springdale Farms Cooking Demo Sunday, but...... Monday we were full for dinner with our Pet Pals fundraiser. The group had a really nice turn out & being the dog lovers that my wife, Lydia & I are, we're happy to write out the donation check for them. Tuesday & Wednesday were are Veggin Out nights & again The Tortilla Press was packed. What great response for the SJ Culinary Events group's 4 course $30 vegetarian menu with vegan options. I hope that Blackbird in Collingswood, Joe Polumbo's Mirabella Cafe & Andreotti’s Viennese Café in Cherry Hill & Blueplate in Mullica Hill received the same positive feedback & vegetarian support as The Tortilla Press.

So for those of you who attnended my cooking demo at Springdale Farm Market on Sunday, Here are the recipes for the Easy Spring Taco Fillings

Jersey Fresh Canned Tomato Salsa

1 can Jersey Fresh crushed tomatoes (available at The Collingswood Farmer's Market or Springdale Farms)
2 Jersey hot house tomatoes or garden fresh in season diced
2 to 3 Jalapenos, diced fine
2 Limes jucied
1/2 medium onion, diced
1/2 bunch cilantro, chopped
1 tbsp salt
1 pinch of cumin

Place all ingredients in a bowl & mix. Let sit 30 minutes to blend flavors. Taste & adjust salt, lime, jalapeno & cumin to taste. Serve with fresh tortilla chips or atop of tacos.

Potato, Chorizo & Jersey Spinach Taco Filling

2 Potatoes, peeled, diced & par boiled to just tender
1/2 medium onion, diced
1 10oz stick Mexican style chorizo
1 bunch Jersey Spinach
salt to taste, remember the chorizo can be salty so add salt after finishing

Cook the chorizo in skillet untill it releases it's oil, breaking it apart as you go. When chorizo is done add onions & cook about 2 minutes. Add potatoes & cook till they are well mixed & tender. Add apinach & wilt, taste & add salt if necessary. Serve warm or at room temp with warm corn tortillas, grated cheddar jack cheese & cholula sauce if desired.

Garlic Asparagus Taco Filling

1 Bu Asparagus, grilled or pan roasted
3 cloves garlic sliced
1 Tbsp olive oil
2 Tbsp cilantro, chopped
2 Tbsp Jersey Fresh Crushed Tomato
1 tsp Ancho chile powder
1 pinch of cumin
1/2 tsp kosher salt

Cut cooked asparagus into 1/2" pieces. Heat olive oil in skillet & add garlic slices. Stir 1 minute, then add asparagus. Cook till heated through. Add crushed tomato, ancho chile powder, cumin & salt. Cook 1 minute more. Add cilantro, taste adjust seasonings & served with Tomato Salsa (see above), warm corn tortillas & lime wedges.

Chipotle Mushroom Taco Filling

1# White mushrooms, sliced
1 Clove garlic, minced
2 Tbsp olive oil
2 Tbsp chives, chopped
2 tsp chipotle in adobo, pureed
1/2 Lime, juiced
Salt, to taste

Place olive oil in skillet over medium heat, add garlic & mushrooms. Let mushrooms sit before stirring till they start to brown. Stir & cook about 2 minutes more. Add chipotle puree & lime juice. Remove from heat, stir in chives, add salt & served with warm corn tortillas. Top with grated cheddar~jack cheese.

Well sorry for the wait on the recipes. I hope to see everyone at Mayfair on Haddon Ave in Collingswood this Saturday

Celiac Dinner June 2nd 2009

Celiac Friendly Menu Options

Starters

Guacamole made to order warm corn tortillas $7
Fried Sweet Plaintains with mexican crème & queso fresco $5
Blue Corn Meal Dusted Calamari with sautéed banana peppers $8.5
Chicken Flautas with pulled chicken, entomatada sauce & mexican crème $7
Nachos Lydia Corn tostadas topped with pinto beans & cheese, pickled jalapenos, pico de gallo & mexican crème $7

House Salad with Cilantro Vinaigrette $4.5

Chicken Tortilla Soup with corn tortilla strips $4

Entrees
Fajitas with pinto beans, red rice & cheese. Served with warm corn tortillas
Beef or Shrimp $18 Chicken or Vegetable $16

Chicken & Cheese Entomatadas served with black beans & red rice $15

Pork Enchiladas Verde served with black beans & red rice $15

Cheese & Onion Enchiladas with guajillo chile sauce served with red rice & black beans $14

Triple Taco Plate of Pork with zesty slaw, beef with cornmeal dusted onions & guacamole & chicken cilantro with mango~jalapeno salsa red rice & pinto beans $17

Rainbow shrimp with garlic chile butter served with poblano~spinach rice & vegetable medley $20

Coconut habanero shrimp with grilled pineapple, chipotle mashed potatoes & vegetable medley $20

Honey Lime Scallops with poblano~spinach rice & spring vegetable medley $20

Carne Asada with mushroom, rajas & chipotle mashed potato & grilled asparagus $19

Gluten Free Desserts from DiBartolos Bakery
Boston Crème Pie $5

Strawberry Shortcake $6

More Information Sj Culinary Events

Reopening The Cantina

A letter from Chef Mark Smith

This letter is to all my guests of The Tortilla Press…and all my former guests of Tortilla Press Cantina in Pennsauken. And it’s about re-opening our Pennsauken location.

Many times (more than we can count!) my wife Lydia and I have been asked why we closed the Pennsauken location. It was a hard decision for us because we believed that our concept was perfect (especially with a liquor license) and the location was heavily trafficked.

Then the Maple Avenue bridge closed. Rising gas prices and a national downturn in the economy did the rest.

But for better or worse, it is not in our nature as Americans to be downcast. Almost irrepressibly optimistic, we were not made for despair. And I believe that attitude is what best describes my feelings about Tortilla Press Cantina.

With the bridge opening, gas prices dropping (a little – hey at least they’re not at $4 a gallon!) and the nation trying hard to recover, recuperate and repair, I am once again turning my eyes to the Pennsauken property and considering re-opening.

But not alone. And that’s where this appeal comes in.

We are looking for an investor/working partner to team with us to re-open the Cantina. Someone with capital of course, but also with expertise in creating and maintaining a profitable operation. And in exchange we are willing to give up a considerable portion of our ownership.

Why, when money is so tight, should you invest in this restaurant?

Because the factors that caused it to close are dissipating and our proven track record both in Collingswood and in Pennsauken’s early days show that our concept, our marketing and our commitment to affordable dining in South Jersey makes this a strong and solid investment.

Are you tempted? Interested? Let’s talk!

Please contact me at chefmark@thetortillapress.com

This weeks Collingswood Farmers Market Menu

Week three at the market & our market team is getting ready. We're bringing 10 cases of oranges for fresh squeezed juice. The asparagus is ordered from Stephanie at Vierneck Farms for our market quesadillas & our veggin out menu. Hopefully she will be able to pick enough strawberries to sell me two flats for our first of the season strawberry tangle. If so it will be our featured dessert specail on Saturday & Sunday menues. We might even be able to put together some Jersey berry topping for our Pan Perdida Sunday Morning.

Davidsons Mushrooms will be bringing us Cremini, Portabella & White Button Mushrooms. The portabellas will be sauteed with some of the asparagus for one of our market fresh quesadilla choices this week. I think I'll add a touch of chipotle paste, just for a little smokey heat.

Flaim Farms will again be supplying us with spinach, leeks, radishes, spring mix lettuce & our cilantro. Spinach & leeks will be another quesadilla choice this week & I'll be bringing a few half pints of our cilantro vinaigrette for those of you who are fond of it. Just remember, its fresh with no preservatives so use it within three days.

Well I could sit here & write all day, but who will do the prep for dinner tonight