We’re taking a trip to Mexico with Rootastes’ summer menu! Our inspiration came from an evening of savoring and talking about southwestern and Mexican food; we admired not only the flavors and spices, but the colorful ingredients as well.
Making its debut on our Mexican inspired menu is Chicken Fajita, roasted chicken breast with fajita seasoning atop red and yellow bell peppers and garnished with fresh parsley. It pairs well with grains and our Corn You Salsa.
Our seasonal shrimp has been tossed with a favorite Mexican duo of cilantro and lime, which we love pairing with our Summer Beets salad. For summer it’s dressed with our very berry vinaigrette atop arugula.
Steak lovers rejoice! Our Honolulu Steak is a taste of the tropics with its pineapple juice, Worcestershire sauce, brown sugar, and olive oil marinade. If pork is more your style, you’ll love our Cuban spiced Mojo Pork.
Lemon Garlic Tofu is a savory treat for vegetarians, which we recommend siding with Summertime Kale’in, this season’s coleslaw featuring kale, carrot, fennel, and purple cabbage garnished with fennel seeds. We skipped the mayo this time.
We’re ready to start a mariachi band in celebration of our summer beverages, including Summer Sunset, a Thai iced tea with orange, and Ruby Red, a Roselle beverage.
And for dessert, we’re serving a toasted coconut cream pudding we call Pina Toastada. It’s gluten free!
Our chefs carefully selected each ingredient on our summer menu by handpicking from local farms or harvesting in their own backyards. Their rigid practice ensures optimal freshness and flavor, and allows us to continue to support local agriculture.
As summer approaches, we’re spicing up our food with a nod to Mexico and cooling down the season with our popular Heart of the Roots sides and beverages. Olé!
Meg is a dreamer, entrepreneur, and homesteader based in the White Mountains of New Hampshire. She loves her cats, feasting, and road trips in her green VW Bug.