Lots of news and new "regulars"

We're back!!! We've got energy and we are excited! After several weeks of "walking wounded" our staff is fully operational once again. I actually found myself dancing in the "pit" on Thursday and Friday last week because I was so happy to once again feel nearly "normal." It is a glorious feeling, let me tell ya! We have lots of exciting things going on, so you'll want to pay attention....

 ARGH!!!! I had placed an order for stone crab to arrive on Wednesday but just got a call that they can't come until Thursday. So I have cancelled the order and rescheduled it for early NEXT week. Believe me when I tell you this is frustrating.

Recently we have noticed that many of our regular customers have discovered the convenience of calling in a to-go order to pick up on their way home for dinner. We're trying to make sure that we can have any item on the dinner menu ready to go at 5pm so you can make use of this convenience. Try calling in your order and we'll have it waiting for you.

Next on the updates—I told you the bahn mi and Roman sandwiches were disappearing for the season. To replace them we have 2 new items. Both are from south of the border and authentically prepared. The first is carnitas. These little tacos are made from slow-cooked pork shoulder seasoned with garlic, cumin, cinnamon and coriander. We'll serve them with sour cream, salsa and guacamole, plus chips. $7.75 This first week they will be available from Wednesday onward.

The second item I am delighted to serve is chicken mole tacos (pronounced moh-leh). Again, prepared in the traditional manner, this recipe has over 20 ingredients and is quite a time consumer. Using fresh dried chiles, toasted seeds and spices, plus fresh tomatillas, and the secret ingredient—Mexican chocolate, this dish is as rich in tradition as it is in flavor. We'll serve 2 chicken mole tacos on corn tortillas with sides of salsa, guacamole and sour cream and chips. The tacos will be topped in our cilantro-lime slaw and cotija cheese. Ahhh-yiii-yiii! $7.75. They will be introduced as the lunch special on Tuesday, but available as a regular item onward. This recipe came from the famous Austin landmark restaurant, Fonda San Miguel.

The chicken mole will find itself on the dinner menu this week, as well, served Puebla style as the "Flavor Journey." Instead of tacos, we'll serve it with rice, a side salad and black beans and corn pudding. To my knowledge, there are no local Mexican restaurants serving authentic chicken mole. $12.99. It should be available as of Tuesday night.

So here's the full line-up of lunches—

Tuesday~ Chicken mole tacos $7.75

Wednesday~Carnitas $7.75

Thursday~ Chicken Pot Pie with side salad. $7.50. We always sell out!

Friday~Beef and sweet Italian sausage lasagna with side salad. $7.50

Soups~ Black bean soup~Tues and Wed; cheddar bacon beer soup~Thurs and Fri

Flavor Journey~ Chicken Mole, Puebla Style $12.99

Seafood~ Shrimp, pasta and fresh veggie stir-fry with light cream sauce. Similar to our shrimp pasta but with veggies, also. $12.99

Desserts~ tira misu and baklava. Rick is making the tira misu and BJ is making the baklava. Hopefully, we'll get them all made early in the week. It is quite a challenge to get all done at one time as our kitchen is quite small and we have but one stove/oven.

As always, we are grateful to be serving such a warm community. You have embraced our vision of serving foods made from fresh, usually traceble ingredients. You have voiced a willingness to expand your palates and try different flavors from around the world. We thank you! You'll never be bored at A La Carte Cafe—West Plains. Have a glorious week!!!

~~Susan