What's up at The Tortilla Press

An October Evening with "The Jersey Devil"

2010-09-22T09:29:00.000-07:00

Here's a great way to spend a beautiful fall night out at one of your favorite independent restaurants while benefiting a great local non-profit and drinking Jersey produced wine, with the winemaker. At Tortilla Press Cantina on October 14th we're doing our first Jersey Wine Dinner featuring Jim Quarella from Bellview Winery located in Landisville, NJ. Jim makes great wine & we're featuring two of my favorites (this is where the Jersey Devil Comes in) Jersey Devil Red & Jersey Devil White Table Wines with our entrees. And $10 of every ticket goes to benefit The Camden Children's Garden.

Bellview Winery Sangria made with Fiesta Grape Cranberry Wine

Passed Hors d’ Oeuvres
Butternut squash & forest mushroom empanada, creamy guajillo chile sauce
Mexican cheesesteak springrolls with three pepper dipping sauce
Coconut habanero shrimp & grilled pineapple skewer
Goat cheese, black bean & pumpkin empanada quesadilla with ancho chile crème

1rst course
Served with Bellview Homestead
Choice of
Mexican rock shrimp bisque with roasted poblano chile & red pepper garnish
or
Grilled vegetable salad with fried goat cheese straws & roasted pepper vinaigrette

Main course (Choice of )

Grilled Carne Asada, rajas poblano, chipotle mashed potatoes & sautéed green beans served with a glass of Jersey Devil Red Table Wine

Grilled Mahi Mahi Baja Fish Tacos &with sweet & spicy jicama slaw & chipotle~lime crème served with black beans & red rice served with a glass of Jersey Devil White Table Wine

Dessert

Blueberry Pan Perdida with Vanilla Bean Ice Cream, Blueberry Sauce
Served with a glass of Bellview Blueberry Dessert Wine

$50/ person + tax & gratuity

Remember, $10 of every ticket purchased is donated to The Camden Children's Garden who besides having an awesome educational & recreational facility on the waterfront in Camden, helps to feed the city with their involvement in promoting community gardening in Camden. Community gardens are supplying about 10% of the fresh produce to city residents in what is considered one of America's largest "food deserts" so naturally, we are proud to support their efforts whenever we can.

After dinner we will have a the wines that we paired with dinner available for sale to enjoy at home.

To make a reservation for the evening at 856-356-2050. The Cantina is located at 7716 Maple Avenue, Pennsauken, Nj 08109, just off of Haddonfield Rd about 1 mile from the Cherry Hill Mall.

Collingswood Farmers Market Update

2010-06-27T09:42:00.000-07:00

As the summer has progressed, we have been having a blast at the Collingswood Farmer's Market. Our guacamole made to order on site has been a huge seller, followed closely by our market inspired quesadillas. We have went from spinach & asparagus to mixed squash, to two of my all time favorites, jersey tomato with bacon & esquites which is grilled sweet corn & cheese. We are also selling our house fried chips, salsa & black bean dip. Unfortunately, we had an accident with our juicer & had to suspend market juicing until the parts come in from overseas.

But, this weekend, Lydia reminded me that it was time to put together our Farm Fresh Collingswood menu together & I thought, what the heck, since I have to write it & make it, we should run it for an extra week. So, starting Sunday July 18th, you'll be able to try our awesome local produce picked up from my farmer friends that you see every Saturday at the market. Below is the menu & of course it is subject to minor revisions based on product availability. We are taking all size reservations too.

Farm Fresh Collingswood Menu

7/18 to 7/31

4 courses $30

Appetizers

Grilled Springdale Farms Sweet Corn

with garlic chile butter, fresh lime & queso fresco

Fried Masa Planks

with roasted tomato, zucchini & local peppers salsa

Zucchini & Peppers from Flaim Farms

Dressed Classic Ceviche “Taco Tostada”

Springdale Farms pico de gallo, extra virgin olive oil, avocado & our classic ceviche tossed together & served over greens in a crispy mini corn tortilla bowl

Soup or Salad

Flaim Farm’s Squash Blossom Soup

With zucchini, potatoes, poblano peppers & corn in a lightly creamed vegetable broth

Hot & Cold Cucumber Soup

Collingswood Farmers Market cucumbers, cilantro, lime juice & cream garnished with diced jalapenos confetti

Cucumbers & Jalapenos from Springdale Farms, Cilantro from Flaim Farms

Mexican Cobb Salad

With mixed lettuces, corn, cucumbers, yellow grape tomatoes, black beans, bacon & queso fresco cubes tossed with roasted jersey tomato vinaigrette

Tomatoes & Corn From Springdale Farms

Entrees

Chile rellanos & cheese enchiladas verde platter served with red rice & black beans.

Poblanos & Tomatillos from Flaim Farms

Pan Seared scallop & shrimp in a Flaim Farm cilantro pesto sauce garnished with toasted pumpkin seeds & pine nuts served with a Mexican style roasted eggplant & zucchini ragout

Grilled Pork Loin with Schober Orchard Peach~Serrano Chile Salsa

with peach cider~ancho chile glaze, coconut rice & sautéed garlic jersey green beans

Dessert

Flan with jersey blueberry compote

Peach & Blueberry Bread Pudding with Vanilla Bean Ice Cream

Peach & walnut empanada with cajeta & whipped cream

Veggin Out Menu May 18th & 19th

2010-05-12T06:01:00.000-07:00

Veggin Out

Tuesday & Wednesday May18th & 19th

4 course Dinner…$30.00/person *

Starters

Sautéed Jersey spinach, tofu & queso fresco empanadas with lime cilantro chimichurri

Guacamole & hearts of palm tostada garnished with micro cilantro

Vegetable ceviche with cucumber, jicama, jersey radishes, red onion & local asparagus in a lime & chile de arbol marinade

Soup or Salad

Cream of Jersey asparagus soup

Gazpacho with Don Julio Reposado tequila drizzle

Mixed jersey spring lettuces with goat cheese, toasted almonds, dried cranberries, sliced apples in ruby red grapefruit vinaigrette

Entrees

Quinoa stuffed chile rellenos

Baked in a tomato cilantro broth

and served with cilantro rice & black beans

Vegetarian meatballs in a tomato~chipotle sauce served over red chile fettuccini with queso cotija & grilled jersey asparagus

Lasaña de berenjena

Layers of thinly sliced eggplant, mushrooms & spinach with chihuahua cheese & queso fresco in a rich guajillo chile tomato sauce

Dessert

Dessert Nachos Lydia Cinnamon dusted tostada with caramel pecans, avocado gelato & strawberry pico de gallo

Vegan Coconut Flan

Or your choice of any of our other desserts

2010-04-27T05:45:00.001-07:00

TP_Cantina_menu_6

Our First Mexican Beer Dinner

2010-04-10T16:38:00.000-07:00

Mexican Beer Tasting Menu

April 21, 2010

5 Tapas Style Courses

each course accompanied by carefully selected Mexican beers

First Course

Beer & Cheese Soup

garnished with spicy crispy tortilla strips

Accompanied by…Modelo Especial Draft

Second Course

Honey Cholula Wings

Accompanied by…Dos Equis Amber Bottle

Third Course

Mini Cuban Slider with spicy slaw

Accompanied by…Dos Equis Lager Michelada

A refreshing mix of lager, hot sauce, lime juice & seasoning

Fourth Course

Carne Asada with charro beans

Accompanied by…Bohemia

Fifth Course

Twin Coffee Rubbed Ribs with mango glaze

& bacon wrapped red potatoes

Accompanied by…Negra Modelo

35/person (does not include sales tax or gratuity)

Your meal includes coffee and tea.

Fountain sodas available upon request at no charge

South Jersey Gearing up for Restaurant Week

2010-04-08T06:00:00.000-07:00

We’re Celebrating Restaurant Week

With the BEST VALUE in town!

Sunday, April 11 – Friday, April 16

Sunday through Wednesday…4 courses $28

Thursday & Friday…4 courses $30

The Cantina is closed on Monday

For reservations call 856-869-3345 in Collingswood

856-354-2050 in Pennsauken

Appetizers

Choose 1

* Grilled asparagus queso dip with crispy corn chips

* Mini seafood enchiladas with creamy chipotle sauce & black bean enfrijolada sauce

* Spring vegetable empanadas with queso fresco & jalapeno~avocado salsa

* Twin mini sopes with chicken tinga & pulled pork mole

Soup or Salad

Choose 1

* Sweet potato, jersey leeks & chorizo soup

* Local spinach salad with red onion, chickpeas, chopped egg

& goat cheese, bacon vinaigrette

* Quinoa stuffed avocado salad with pineapple vinaigrette

* Cantina Crab Pepperpot

Entrees

Mango chicken

Served with coconut rice & sugar snap peas

Chile rellenos & cheese enmolada combination plate

Served with red rice & pinto beans

Shrimp & Scallop Sauté with jersey cilantro pesto

Garnished with toasted pumpkin seeds & pinenuts and

served with red rice & vegetable medley

Filet Mignon Burrito

Stuffed with chipotle mushrooms, rajas poblano & red rice, then

smothered with guajillo chile sauce & melted cheddar jack cheese served with

Desserts

* Mango Sorbet Tangle with cinnamon fried tortilla strips & mixed berry salsa

* Ancho chile flourless chocolate cake with raspberry puree & whipped cream

* Kahlua Mudslide Sundae

* Strawberry coconut bread pudding

Your per person price excludes beverages, gratuity and sales tax

TheTortilla Press is NOT affiliated with SJ Hot Chefs!

Give Green A Chance

2010-03-16T07:19:00.000-07:00

That's me using our new green takeout containers

With all the chatter this week about the green of St. Patricks Day, we thought we'd add on a different kind of green event next week at The Tortilla Press & Tortilla Press Cantina. From Monday March 22 thru Saturday March 27 (Tues 3/23 in Pennsauken since we are closed on Mondays) we will be offering a meatless menu to give our earth a break from our usual eating habits. It is a really special menu that features some nice alternative proteins including tempeh & quinoa along with lots of fresh vegetables, dried chiles & delicious sauces ... & no meat or seafood. As a chef, I feel responsible to educate our guests. It seems to me that too many of us have grown up feeling deprived if we don't have our "meat & potatoes." So I created a menu that I am confident will leave you satisfied & impressed with no meat or seafood. I have 9 special dishes & you may choose any 3 of your liking for just $25/ person. If you're still hungry, our dessert menu will be presented so you can top off your dinner with one of our delicious desserts & a cup of organic, fair trade dark roasted Mexican coffee. Working with the environment does not have to be painful or a sacrifice, but can be an enjoyable evening without stressing our resources.

A couple of suggestions to make the evening a bit more environmentally friendly; in Collingswood, come in on Patco & walk to the restaurant. The trains are running anyway, so why not support them & save some gas. In Pennsauken, try one of our sustainably farmed or bio-dynamic wines with your dinner. Then, if you can't finish your dinner & want it packed up, make sure to take note of our green packaging. If we all do the little things, we can make a big difference for our environment

Please call 856-869-3345 to reserve your table in Collingswood (We are taking all size reservations for this event) Or 856-356-2050 for Pennsauken (We always take all size reservations at The Cantina!)

Choose any 3 plates $25/ person

Pineapple Guacamole Salad
Golden pineapple diced with avocado, lime, salt, fresh, chiles & cilantro served over spring mix with an mandarin orange vinaigrette

Vegetable Tortilla Flatbread
Crispy double stacked flour tortilla with chihuahua cheese sauce, mushrooms, spinach, artichoke hearts, roasted red peppers & olives served with pico, crème & guacamole

Vegetarian Pozole
A rich tomato, vegetable & chile broth with hominy served with tostada, onions, cilantro, sliced radishes & lime wedges

Pumpkin, Black Bean & Goat Cheese Quesadilla
Served with ancho chile crème

Vegetarian Chile
Black beans, kidney beans, tomatoes, yellow squash, zucchini, red & green peppers, eggplant & dried chiles. Topped with grated cheddar jack cheese & fresh chopped onions

Quinoa & Chick Pea Salad with Lemon Sesame Dressing
Red onion, cilantro & toasted sesame seeds

Tempeh, Cheese & Onion Enchiladas
With guajillo chile sauce served with cilantro rice

Chipotle Mushroom & Vegetable Taco Plate
Mixed mushrooms & zucchini braised with tomato & chipotle chiles served with warm corn tortillas, lettuce, cheese, pico de gallo & black beans

Chile Rellenos
Roasted poblano peppers stuffed with chihuahua cheese & queso fresco, battered & lightly fried served with tomato, jalapeno & cilantro broth.

Does not include, beverages, dessert, tax or gratuity

Meet our new eco-friendly wine list

2010-03-01T17:09:00.000-08:00

We are introducing some new wines at Tortilla Press Cantina this month & wanted to kick it off with a tasting. We chose our wines for a couple of factors. We looked at the dishes that we can pair each wine with, the ability to sell it to our guest at a reasonable price & then at a the growing & producing practices of the wineries. I'm proud to say that the wines that we have added to our list are all created using sustainable farming practices, are bio dynamic or our from a local winery. We also added a local beer to our draft beer selection this month....Flying Fish's Hopfish India Pale Ale. I love a hoppy beer & it pairs nicely with our award winning chipotle peanut bbq pork. We are also featuring a jersey cranberry sangria with cranberry wine from Bellview winery. It's still a bit chilly outside for sangria, but I see this refreshing a lot of palettes as the weather warms up. Anyway, here is a copy of the wine tasting menu, we are taking all reservations for the evening with the festivities starting at 6:45 & the formal tasting starting at 7. Hope to see you all there.

Wine Tastings and Tapas…

perfect together!

Our select accompaniments blend the perfect wines with perfect flavor combinations

…in ways that say, “Green, sustainable and environmentally friendly!”

Thursday, March 11, 2010

Our Special Wine & Tapas begins at 6:30pm

Small Plate 1

Mimosa fire grilled shrimp over fried masa plank with mandarin orange vinaigrette

With Col Vetoraz Prosecco di Valdobbiadene Brut NV (sustainable practice)

Small Plate 2

Sauteed mushroom queso dip with blue & orange corn chips

With Ukiah Cellars Chardonnay 2008 ( "sustainably farmed")

Small Plate 3

Pan seared sea scallop with avocado cream sauce & toasted pine nuts with cilantro rice

With Vigneau-Chevreau Vouvray Sec Cuvee Silex 2007 (biodynamic)

Small Plate 4

Open faced strip steak torta with queso fresco & rajas poblano
With Ukiah Cellars Cabernet Sauvignon 2007 ("sustainably farmed")

Small Plate 5

Twin coffee braised baby back rib with bacon wrapped redskin potato
With Chono Syrah 2007 (sustainable practice)

$29.95/person

(excludes tax & gratuity)

A cooking trip to Mexico with Chef Mark Smith

2010-01-16T06:54:00.000-08:00

I know this is really short notice, but if you are interested in learning authentic Mexican Cooking & getting out of the frigid winter weather this February 21-28 why not sneak away for seven days of authentic Mexican cooking with myself & Chef Ana Garcia at La Villa Bonita, her specially designed hotel & cooking school in the beautiful mountain village of Tepoztlan, Morelos, Mexico. Click here for a typical weeks schedule with Chef Ana.

Chef Ana was able to offer us an incredible deal for the week $1150 per person + tax for double occupancy & $1550 + tax for single occupancy. There are 6 rooms available. You will need to secure your own transportation to Mexico City for arrival on Sunday Febuary 21. This will be small be a small, hands on learning experience with lots of good food & warm weather. I have until the January 22nd to reserve the hotel, so if you are interested please contact me asap @ chefmark@thetortillapress.com.

Mac & Cheese Segment From Fox

2010-01-14T06:17:00.000-08:00

Here's a rundown of the Macaroni & Cheeses that the Chef's put together for the show. I really appreciate all their work, especially delivering it to the restaurant. I'll be getting your dishes & casseroles back to you all soon. I think that Chef Jim from blueplate & I we're the only ones to actually taste all 11 dishes, but remember, everyone can this Monday night at Tortilla Press Cantina 7716 Maple Ave, Pennsauken 08109. Call 856-356-2050 for reservations. $10 per adult $4 for kids & the bar will be open.

Mexican
The Tortilla Press
Chef Mark Smith
Key ingredient: the five cheeses! Cheddar, monteray jack, Chihuahua, queso anejo, cotija; Crumbled home made tortilla chips on top give it extra crunch.

American
Blueplate
Chef Jim Malaby
Key ingredient: one is gluten free (lobster and goat cheese)
Second one is “regular” BLT mac and cheese – bacon and oven dried tomatoes with greens.

French/Italian
Blackbird
Chef Alex Capasso
Key ingredient: Riviera style macaroni and cheese with Fregola eggless pasta, mascarpone and truffle oil and fresh truffle.

French
La Campagne
Chef Rich Benussi
Key ingredient: Our mac and cheese key ingredient is trois lait or three milks (cow, goat, sheep). To represent them we will be using three French cheeses. Brie (cow's milk), Chevre (goat's milk) and Petit Basque (sheep's milk). A hint of truffle and an almond crunch topping should also be noted.

Italian
Mirabella Café
Chef Joe Palombo
Key ingredient: lobster with several Italian cheeses. Chef Joe’s mac and cheese demonstrates how this homey dish can be dressed up.

Viennese Cafe
Chef Richard Marsh
Short rib mac n cheese with pine nut crust topping

Italian
Bistro di Marino
Chef Jim Marino
Key ingredient: penne pasta & gorgonzola make this extra creamy.

Indian
Coriander
Chef Vipul
Key Ingredient: a combination of the spices that are used in many Indian dishes including ginger, cumin, coriander powder and tumeric. (It was nice & spicy) my note!

Greek
Kuzina by Sofia
Chef Sofia Khoury
Key ingredient: a secret! Let’s just say it’s chef Sofia’s TLC

Moroccan
Norma’s Mediterranean Café/ Cous Cous
Chef Elias

Homestyle classic menu Jan25 thru Jan28

2010-01-10T09:32:00.000-08:00

Well, the holidays are over & The Cantina is re-opened & I'm done testing margarita & mojito recipes for a little while at least. I've just finished tweeking my recipe for the first annual (I hope) Mighty Mac Battle of the Chefs. I call it the "Mac Off" much to my wife's dismay. The event is to be held at Tortilla Press Cantina on Monday Jan 18th at 6:30, and will be featuring the mac & cheese of at least 10 of the areas chefs. Please make your reservations soon at 856-356-2050. The cost is $10 for adults & $4 for kids. Part of the proceeds will go to The South Jersey Food Bank. We will also have a cash bar available with great drink specials.

My blog this year will be a place to check out upcoming events at The Tortilla Press, Tortilla Press Cantina, South Jersey Culinary Events & SJ Green Dining. But, mainly it will be the musings of an independent restaurateur/chef running two restaurants & the daily triumphs and challenges that arise. Of course, this will be the place to see all special event menus & changes to either restaurants' menu before the rest of the public, so check back often & feel free to comment anytime with suggestions, ideas or ways to improve The Tortilla Press or The Cantina.

Our second annual Homestyle Classics is the first event for South Jersey Culinary Events in 2010 & it will run from Jan 25 thru Jan 28. The event is $30 for 4 courses & it will feature all of the chefs' unique twist on the classics we grew up with. Here is the first draft of the menu to be served at Tortilla Press & The Cantina. Remember, feedback is always welcome here.

Homestyle classics

Choose 1

Fried Cheese Sticks

Breaded chihuahua cheese lightly fried & served with tijauna marinara sauce

Pulled Pork Sandwich

Our award winning chipotle peanut bbq pork served on a toasted mini brioche roll with a side of spicy slaw

Hot Wings

Our twist on the classic buffalo wings served with honey cholula sauce & avocado ranch

Choose 1

Cesar Salad

Romaine lettuce, Aztec salad dressing queso cotija, garlic chile croutons,

roasted red pepper rajas & twin fire-grilled shrimp

Skyline Style Chile

A cup of an Ohio favorite served 5 ways with beef, black beans,

onion & grated cheddar over spaghetti

Vegetable Soup

A rich vegetable, tomato & chile stock with hominy & mixed vegetables

with a tostada, shredded lettuce, diced onion, lime & sliced radish garnish

Choose 1

Friday Night Fish Fry

My mom’s special breading on mild white fish filets

served with french fries, cole slaw & 3 dipping sauces

Mac & Cheese

Cheddar, monteray jack, queso fresco, chihuahua & cotija in a creamy guajillo chile sauce

with crunchy tortilla chip topping. Served with corn mexicana

Chicken & Dumplings

Roasted chicken pulled & simmered in a yellow mole

with masa dumplings served with green beans & carrots

Steak & Potatoes

Carne Asada grilled to your liking with achiote roasted Yukon gold potatoes

& a spicy lime chile dipping sauce

Choose 1

Rice Pudding

Slow cooked till creamy with mexican cinnamon then served

chilled with goat milk caramel sauce & whipped cream

Cream Puffs

Classic shell filled with coffee ice cream & finished with a

Patron XO enhanced coffee sauce & whipped cream

Bread Pudding

Mexican chocolate & challah baked into a rich egg custard with mexican cinnamon & vanilla

served with a spoonful of mixed berry salsa & whipped cream

All treats, no tricks this week at The Tortilla Press

2009-10-27T11:31:00.000-07:00

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

2009-10-20T08:33:00.000-07:00

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

2009-10-09T07:13:00.000-07:00

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

2009-10-06T11:01:00.000-07:00

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

2009-09-19T11:41:00.000-07:00

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

2009-08-28T08:12:00.000-07:00

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

2009-08-05T17:24:00.000-07:00

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

2009-07-09T13:18:00.000-07:00

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

2009-07-06T07:07:00.000-07:00

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

2009-07-05T09:32:00.000-07:00

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

2009-07-05T08:38:00.000-07:00

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

2009-06-16T14:57:00.000-07:00

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

2009-06-10T13:57:00.001-07:00

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

2009-06-05T13:12:00.000-07:00

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

2009-06-01T10:56:00.000-07:00

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

2009-05-28T09:27:00.000-07:00

Celiac Awareness Evening

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

2009-05-26T08:35:00.001-07:00

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

2009-05-21T08:15:00.000-07:00

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

2009-05-15T14:39:00.000-07:00

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

2009-05-14T08:13:00.000-07:00

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

2009-05-13T10:58:00.000-07:00

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