Wednesday, February 15th, 2012

Mmmm. BANOFFEE pie!

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Wednesday, February 8th, 2012

Shredded beef in the making…

Four hours later, we have tender deliciousness!

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Saturday, February 4th, 2012

Yum!

On the way to being corn & coriander fritters!

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Saturday, February 4th, 2012

Watch out Tomatoes!!

A new toy… Scary powerful!!

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Wednesday, February 1st, 2012

Recently seen suffering at AmiGos!!

The Deathwish platter takes no prisoners!!

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Wednesday, February 1st, 2012

A new Champion!

Impressive!

Steve’s not taking it lying down though, and is coming to defend his title on Friday night…

Good man!

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Thursday, January 26th, 2012

Love Life? Love AmiGos!

 
 
 

Special This Week!

 

Three Classic AmiGos!

House, Gold & Strawberry

Margarita Cocktails…

All just $8.50 this week.

To make them yourself, you’ll need:

TEQUILA. GRAND MARNIER

(or Cointreau or Triple Sec)

FRESH LIME JUICE / SIMPLE SYRUP* / ICE

A word to the wise here, when buying Tequila, make sure it’s 100% Agave. If it doesn’t say so on the label, then it aint! What’s the difference? Well to be called Tequila, the spirit only has to contain 51% Tequila, and the rest can be made up with any grain alcohol… did someone say hangover?!! 100% Blue Agave Tequilas are made with only highest quality ingredients and manufacturing processes, and strictly controlled.

 

We use El Jimador ‘Reposado’ (rested) for our standard mixes, Cuervo 1800 for our ‘Classic’.. & some very fine Aged examples for our sippers.

 

 

Per Glass:     30 mls. Tequila.

                              15 mls. Grand Marnier.

                              30 mls. Syrup*.

                              30 mls. Lime Juice.

(These last two can be adjusted depending on how sweet/tart you like your Margaritas. We add a few secret ingredients to ours as well ;~))

 

                             Handful of ice Cubes.

 

Everything into the Blender if you want it ‘Frozen’, or into a shaker for the purer ‘Margarita on the Rocks’. Pour into a chilled, salt rimmed glass and garnish with a slice of lime. Kick back and relax!

(*Syrup… boil 1 litre of water with 2 cups white sugar until reduced by 1/2. Cool Cover & Chill. Optionally add a sliced orange and 1/2 stick of cinnamon to syrup before cooking)

 

Wings, Free Range,

flying out the door!

Finally… Finally!! We’ve secured a supply of Free Range wings, rather than having to rely just on the ones we get from all the chooks we go through. That means we can do them as Take Outs again (~:

This week only…

Sweet / BBQ / or Deathwish Wings to Go…

$1 per Piece!!

 

 

Takeouts & Reservations Welcomed on

 03 443 7872

Open 7 days from 3.00pm

for ‘Hot Mexican & Cool Margaritas’… Guaranteed AmiGos!!!

  

Margaritas, & the ugly truth about Tequila.

 

Love is in the air… treat your Valentine.

 

Free Range wings, flying out the door!
You save 20% when you shop online!

 

Someting VERY COOL has arrived…

 

Opening hours are changing.

 

Reserve tables online!

How to Treat

your Valentine!

Reserve your table for one of these nights with our new Online Booking System, & receive a complimentary nachos to start. (Enough to go around, any size group as a starter).

Sunday 12th

Monday 13th

Tuesday 14th

of February.

Reserve now & secure your preferred time!

New Website

SAVE 20%!

amigosmexicangrill.co.nz

is  ‘live’, and it includes an online shop with a range of sauces & snacks (so far, more is coming though!)

 

This week, AmiGos Gift Vouchers are on sale… you can save 20%, and avoid having to sort the bill out at the end of the night. We’ll simply load the vouchers onto your members account to use. Be quick, it’s just while we fine tune the system!

PS fingers crossed that we’ve got it sorted, but we’re only a phone call or email away if it doesn’t work properly AmiGos /~8


Tuesday, January 24th, 2012

The BEST thing about Summer is…

… How about Fresh Strawberry & Mint Mojitos? OMG!!!


Monday, January 16th, 2012

How Cool is THIS AmiGos?!

A very welcome addition to our Kitchen!

There was a fair bit of speculation from the delivery driver, painters next door & several passers by about whether or not it would fit through the door… but it did. Just!

 

3 fridge compartments AND a freezer too. More capacity equals more room for specials eh!!

 

Lurrrv a shiny new thing AmiGos!

 


Tuesday, January 10th, 2012

Summertime…


Special this week;

Watermelon Margaritas…

 

1 ripe Watermelon, peeled, pips removed, & diced into 1cm cubes. Arranged in single layer on a tray & frozen…  Per Serve;

 

30mls Tequila. (Any kind, as long as it’s 100% Agave)

2 Ice Cubes, & a handful of frozen Watermelon.

 

Blend together, pile into a Martini Glass,  drizzle some Melon Liqueur through…

Garnish with a cherry on top.

Simple, Summer & Sensational.

 

 

 

8.99 made just for you, but only while the Melons are ripe AmiGos!

 

 

BBQ Food SafetyConsidering we have such a strong BBQ culture in NZ, it’s surprising how many of us still get sick every summer through poor food handling & storage when cooking outdoors. Stick to these guidelines and make sure you & your guests don’t join the statistics!

  • Wash & dry your hands properly before starting. Obvious right, but a lot of folks don’t! If you’re out and about, then a bottle of sanitizer in your kit is a good thing.
  • Poultry on the bone is better precooked in your oven until done, then cooled & refrigerated until needed. Baste & re heat on the BBQ, picking up the smoky flavours without getting all burned on the outside & raw in the middle!
  • BBQ Patties MUST be cooked to well done. None of this medium rare when dealing with ground meats. (With steak, the bacteria are mostly on the outside, & so killed by contact with the hot grill. Ground meats can have bacteria in harmful amounts spread right through, so need thorough cooking.)
  • Keep meat in the fridge until you’re ready to cook it… or at least in a Chilly Bin with ice-packs… & keep it at the bottom of the fridge in sealed containers so it doesn’t leak onto the salad (or god help us, the beer!) Return uncooked portions back to the fridge asap.
  • Have seperate utensils for raw & cooked meats, another for the salads.
  • Cooked leftovers: Generally speaking, If they’ve been hanging around in the warm for up to two hours, they can be refrigerated & eaten next day. Between two & four hours, they really need to be eaten same day, & much after four hours, it might be best to give the dog a treat… (But no cooked chicken bones for pooch eh!)
l
 

This Painting by our Amigo Harvey sums up the summer feel at the moment eh…

… & lots of little jobs are just gonna having to wait until later!

 

If cooking dinner is one of your ‘mañana moments’ this week, make a reservation or order a Takeout… & use the word ‘mañana’ to whoever greets you, & we’ll take 10% off your bill.

 

Mañana AmiGos… & a Happy & Prosperous New year to you & yours!

Looking very much forward to seeing you again soon.

Salud! From Nicki, Waz & your AmiGos!

Reservations & Takeout Orders Welcomed on 443 7872