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UPDATE
ON BREACH DATES
March 21, 2010 to May 17, 2010
Credit Card Update Remediation (July 21, 2010)
Aldaco’
s Restaurant is: PA- DSS compliant ( POS ) and
PCI – DSS compliant (Data Security) .
+ With Managed Firewall with 24 x 7 Monitoring +
Intrusion Detection and Prevention.
+ Security zoning to for Payment and Business,
Secure Credit Card Transmission.
______________________________________________________________________________________________
May
17, 2010
Dear Customers,
Our business has been
another senseless victim of breach of data. Authorities
have investigated and have clearly determined that the
breach was not the result of any wrong doings by an
in-house employee or management.
We have cooperated fully, and will continue to
cooperate, with the US Secret Service, the SAPD
Fraudulent Unit, our Capital One Merchant Services and
Capital One Financial Institution.
We are upset that
this has happened, and most of all, we are very angry
that our valued customers may experience any compromise
or violation as well.
Aldaco's has always taken the utmost
precautions with security programs and have always
maintained latest versions of Aloha and the adequate
software to comply and prevent any compromise of data.
This, unfortunately, was unforeseen. We have sought
professional advice and all precautions have been taken.
One major step, our credit card system has reversed to
DIAL-UP and we are no longer on the internet for
authorizations --- we are guaranteed that this situation
is under 100% control.
If you would like to speak with the authorities, please
call Detective Clements at (210) 207-6560
If the credit card(s)
(AMERICAN EXPRESS, MASTERCARD OR VISA)
that you use when you visit
Aldaco's Stone Oak have not been compromised as of
yet...
We suggest you cancel your card to avoid dissapointment
and/or frustration. We do not take Discover.
My most sincere apologies,
Blanca Aldaco
(210)494-0561
Established in 1989
blanca@aldacos-stoneoak.com
FATHER'S DAY - STEAKSUNDOWN
Sunday July 24, 2010 - 5PM to 8:30PM
(weather
permitting)
Chef Isidro
will be cooking steaks...
Ribeye cooked to order, finished with poblano compound
butter
Select from Avocado-Ranch Wedge or Chipotle-Ranch Wedge,
Twice baked potato
10 oz. Ribeye
Only $19.99
Reserve your table at
(210)494-0561 - ask for the reservation hotline.
VERONICA PRIDA
OMAR RODRIGUEZ
JACOB RODRIGUEZ
On exhibit thru Sept. 24, 2010
OMAR RODRIGUEZ
OMAR RODRIGUEZ
OMAR RODRIGUEZ
OMAR
RODRIGUEZ
OMAR RODRIGUEZ
Click here to read my bio!
______________________________________________________________________________________________
Dear Customers,
Our business has been
another senseless victim of breach of data. Authorities
have investigated and have clearly determined that the
breach was not the result of any wrong doings by an
in-house employee or management.
We have cooperated fully, and will continue to
cooperate, with the US Secret Service, the SAPD
Fraudulent Unit, our Capital One Merchant Services and
Capital One Financial Institution.
We are upset that
this has happened, and most of all, we are very angry
that our valued customers may experience any compromise
or violation as well.
Aldaco's has always taken the utmost
precautions with security programs and have always
maintained latest versions of Aloha and the adequate
software to comply and prevent any compromise of data.
This, unfortunately, was unforeseen. We have sought
professional advice and all precautions have been taken.
One major step, our credit card system has reversed to
DIAL-UP and we are no longer on the internet for
authorizations --- we are guaranteed that this situation
is under 100% control.
If you would like to speak with the authorities, please
call Detective Clements at (210) 207-6560
If the credit card(s)
(AMERICAN EXPRESS, MASTERCARD OR VISA)
that you use when you visit
Aldaco's Stone Oak have not been compromised as of
yet...
We suggest you cancel your card to avoid dissapointment
and/or frustration. We do not take Discover.
My most sincere apologies,
Blanca Aldaco
(210)494-0561
Established in 1989
blanca@aldacos-stoneoak.com
_________________________________________________________________________________
Recipe: Aldaco's Gourmet
Breakfast Chile Relleno
Printed in the San
Antonio
Express-News (January 2007) and Scene
in SA (March 2007)
One of the 2007 TOP Ten Recipes by the Express News
(January 2008)
- 6 medium to large poblano chiles
CREMA POBLANA:
- 2 medium poblano chiles, roasted and peeled
- 1/2 cup milk
- 1 teaspoon salt
- 1-2 tablespoons vegetable oil, for sautéing
- 2 large cloves garlic, minced
- 1/2 onion, very thinly sliced
- 1 cup heavy cream
SCRAMBLED EGG FILLING:
- 3 tablespoons oil, for cooking scrambled eggs
- 10 large eggs
- 6 ounces thinly sliced smoked ham, cut into small
pieces
- 2 green onions, finely chopped (white and green
parts)
- 2 serrano chiles, stemmed, seeded and finely
chopped
- Salt, to taste
- 12 ounces shredded Monterrey Jack cheese
To prepare poblano chile peppers (this part can be
done in advance): Rub all eight poblanos with olive
oil. Place them on a hot comal (griddle) or under
the broiler, turning as needed until the skin is
evenly charred. Place peppers on a plate and top
with a damp towel to allow them to steam for about
10 minutes. Remove the charred bubbles. Hold a
pepper from the stem and cut a 1-inch slit across
and 2 inches long as in a T, open gently and
carefully remove seeds and veins. Repeat with five
more of the remaining chiles. Remove stems, seeds
and veins from the remaining two chiles.
For Crema Poblana: Place stemmed chiles in blender
along with the milk and salt, and process until
smooth; set aside. Heat oil in a saucepan over
medium high heat. Add garlic and onions and cook for
5-7 minutes, or until onions are soft and
translucent. Add heavy cream and poblano purée; let
simmer for 2-3 minutes, until flavors blend. Set
aside.
For Scrambled Egg Filling: Heat the oil in a
skillet over medium heat. In a bowl, combine the
eggs with the ham, green onion, serrano chiles and
salt. Cook eggs, taking care not to overcook. (It's
better to undercook at this point, since they will
be cooked further in the oven.)
To assemble: Preheat oven to 350 degrees. Place a
poblano pepper in your palm with slit facing you.
Open gently, then lay a couple of tablespoons of the
cheese along the bottom. Add some of the scrambled
egg mixture, then more cheese. With both hands,
firmly reshape the poblano and place on a baking
sheet just large enough to hold the 6 chiles. Repeat
with remaining five chiles, cheese and egg mixture.
Pour Crema Poblano over top. Bake in preheated oven
for 13 to 15 minutes, until heated through.
To serve: Garnish top with chopped green onion
and/or fresh diced tomatoes.
Buen Provecho, su amiga... Blanca Aldaco
Makes 6 servings.
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