In it Felipe Angeles International Airport (AIFA) yes there will be chicharrón in the menu of the people who work in its facilities, since various mexican dishes to be served in the Plaza de Santa Lucía.
On March 8, the call for the hiring of a food service for employees of the new airportwhich will be inaugurated by President Andrés Manuel López Obrador on the 21st of this month.
In the public tender AIFA-LPN-SRM-SVS-003/2022, available on CompraNet, the requirements of the daily dining service for up to 790 peopledishes for breakfast, lunch and dinner that must be ready half an hour before the established time.
The ruling is scheduled for March 24, three days after its inauguration.
Are the chilaquiles cancelled? Nothing to reuse bread or tortillas
The document indicates various specifications to guarantee the quality of the hot rations offered, among them, it is stipulated that the General Services Management will test and verify the quality and taste of food, and may request that it be withdrawn, changed or improved if it does not comply with the taste, preparation and hygiene conditions.
For avoid leftoversthe contracted company will have to keep a daily record of the guests to adjust the quantities in the kitchens.
The bread and tortillas fresh can not miss every day and the pieces that remain must be discarded that same day, as it is forbidden to reuse bread to do it ground or any other dish; the same for the tortillas, so those chilaquiles are cancelled, although this preparation is included in the menu, so other tortilla chips will have to be obtained.
Among other aspects, the use of dairy products made from pasteurized milk and it is forbidden for fresh waters use concentrateswhich must also be varied and cannot be repeated in the span of three days, there is Jamaica, lemonade, horchata, orangeade, tamarind, guava, watermelon, pineapple or plain water.
The company is also required to have a nutritionist qualified to supervise and recommend the preparation of food.
Among the sauces to accompany the meals, you can offer traditional green, chipotle, green with coriander, ranchera, rack or pico de gallo.
Breakfast: sweet bread, eggs and chilaquiles
Breakfast will be served Monday through Sunday from 6:45 a.m. to 7:45 a.m. for workers in general; and from 6:45 a.m. to 8:45 a.m. for directors.
A hot portion of a dish is requested to choose between two options, served with a side dish, hot drink and cold drink, fruit, white bread, sweet bread, sweeteners and seasonings.
In the tender set several plates where the egg is protagonist and takes a lot of traditional forms: to the Mexicanin green sauce, with chorizo, with sausage, with ham, Spanish cake, tortilla poblano, tortilla Ham and cheese; there’s also Potato pancakessmoked cutlet, chicken tips in green sauce, roast meat and tuna croquettes with potatoes.
O well, green or red chilaquiles with chicken, synchronized with ham and cheese, green or red enchiladas chicken, steak burritos, ham cakemushroom quesadilla, bean and cheese muffins, stuffed zucchini, grilled panela cheese, pancakesyou tortilla of spinach
To accompany these dishes, it is indicated that they can be served with any of these options per day: refried beans, charros or brothsstuffed potato, Mexican nopales, mashed potatoes, lettuce salad or steamed vegetables.
American coffee is the daily fuel, it is also requested to offer fruit juice to alternate (orange, grapefruit, tangerine); season’s fruit (melon, peach, watermelon, papaya, apple, guava, banana, pear).
Little horns and bows
In addition to bolillo and corn tortillas, employees will be able to find variety of sweet bread: shell, sugar donut, dark circles, croissant, chocolate Garibaldi, shortbread, bow and chocolate.
Food: There is chili, mole and pozole
The food is established from 1:00 p.m. to 3:00 p.m.; and for managers from 1:00 p.m. to 4:00 p.m.
It is a menu fast food conventional, with a choice of dish, soup or pasta, side dish, salad, fresh fruit water, dessert, tortillas, sauces, napkins and seasonings.
Chicken, beef and fish
There are several main dishes with chickenlike milanesa, a la jardinera, breaded fried, havegolden tacos (also potato or beef), with mole or in poblano pepper.
Or they will prepare fish steak breaded and various beef dishes: in pasilla sauce, entomatado, steak roll with vegetables, hash, meatballs, stew and steak with onions; or, chili stuffed with cheese in red sauce, pozole and chicharrón in red or green sauce.
As a lighter option, they also have grilled breast, grilled base or roast steak.
Rice or pasta?
There are various soups pasta, vegetables, spinach, Aztec, lentils, carrot cream or corn; chicken or vegetable broth.
As a garnish: white, red, yellow or green rice a la poblana, spaghetti in tomato or cream sauce, refried beans or broths with epazote, sautéed or steamed vegetables, mashed potatoes, spring vegetables, chayote with butter, sautéed potatoes with butter.
Also Caesar salads, green tuna, mixed with pasta, Russian, green with chicken, carrot, jicama and beets, cucumbers.
jellies and more
Desserts vary more than the classics milk or water jelliesthere is Neapolitan flan, rice pudding, chocolate or vanilla pancake, orange cookie, jimmy, pudding, amaranth barslice of chocolate cake.
Dinner: hot dogs, but no watermelon
Dinner will be served from 6:00 p.m. to 7:00 p.m. for all employees and managers.
One option per day is stipulated: red chicken enchiladasbeef tinga, grilled chicken breast, beef or chicken wire, sopes, quesadillas, synchronized ham and cheese, hot dogchicken or beef fajitas.
As a garnish: green salad, refried beans, potatoes with parsley, corn with butter, Saratoga potato, Bolognese pasta, mashed potatoes.
And, just like at breakfast, American coffee and tea, bolillo, tortilla and sweet bread.