house braised birria fresh Oaxaca cheese rolled tight and deep fried till golden brown.

BIRRIA EGG ROLLS

Beef braised for 12 hours in rich consommé served with Oaxaca cheese, onions, cilantro and cotija with more consommé.

BIRRIA TACOS

Crispy tortilla chips served with salsa roja, verde and pineapple habanero.

CHIPS AND SALSA

CARMEL FILLED CHURRO

Pork shoulder sliced thin and marinated in achiote and pineapple juice roasted and cut into a warm tortilla with fresh pineapple.

PORK AL PASTOR TACOS

8 ounce local beef topped with pepper jack cheese, crispy bacon, chipotle crema, onion rings and guacamole.

TEX MEX BURGER

CHICKEN ADOBO TACOS

As classic as it gets! Cheddar cheese, onions, tomato, lettuce, pickles and fry sauce.

BACKYARD BURGER

Warm queso blanco pickled red onions fresh jalapeños black bean salsa sour cream cotija and cilantro with your choice of salsa.

CANTINA NACHOS

Fresh cut romaine black bean salsa pickled red onions 3 cheese blend fresh jalapeños and cilantro lime creme with your choice of meat served in a tortilla bowl.

TACO SALAD

deep-fried wings and drums tossed in your choice of mango habanero, honey siracha lime or our elote style wings.

CANTINA WINGS

soft and warm pretzels coated with brown butter and salt with beer cheese.

PRETZEL STICKS

fluffy golden Idaho spuds tossed in malt vinegar and ranch seasoning.

BASKET OF FRIES

made with our 3 cheese blend and queso dip packed to the brim with black bean salsa lime crema and cotija cheese.

BLACK BEAN SALSA QUESADILLA

8 ounce local beef piled high with our house made birria and Oaxaca cheese garnished with onions, cilantro and cotija with more consommé for dunking.

BIRRIA BURGER

8 ounce local beef tangy BBQ sauce, sharp cheddar cheese, piled high with smoky bacon and onion rings.

SALOON BBQ BURGER

Grilled chicken thighs wrapped up with romaine, black bean salsa, queso and cilantro lime dressing.

SOUTHWEST WRAP

Whole corn deep fried coated with mayo cotija cheese tajin and butter with the option of spicy elote coated with spicy cheese dust.

LOADED ELOTE

In a large pot, add the beef chuck roast, dried guajillo peppers, dried ancho peppers, cumin, oregano, garlic cloves, onion, bay leaves, salt, and black pepper. Cover with water and bring to a boil, then reduce heat and simmer for about 2-3 hours until the beef is tender.

Prepare the Birria

Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the cooking liquid and reserve it for later use.

Shred the Beef

Lay an egg roll wrapper on a clean surface. Place a generous amount of shredded birria and a piece of Oaxaca cheese in the center. Moisten the edges of the wrapper with water, fold in the sides, and roll tightly to seal.

Assemble the Egg Rolls

In a deep frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the egg rolls in batches and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

Deep Fry the Egg Rolls

Serve the birria egg rolls hot with reserved broth or your favorite salsa for dipping.

Serve

Beef Chuck Roast

Dried Guajillo Peppers

Dried Ancho Peppers

Cumin

Oregano

Garlic Cloves

Onion

Bay Leaves

Salt

Black Pepper

Oaxaca Cheese

Egg Roll Wrappers

Vegetable Oil

Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, garlic cloves, cumin seeds, black peppercorns, onion, and 1 cup of beef broth. Blend until smooth to create a marinade.

Make the Marinade

Cut the beef chuck roast into large chunks and rub the marinade all over the meat. Let it marinate in the fridge for at least 1 hour, preferably overnight.

Marinate the Beef

In a large pot or Dutch oven, add the marinated beef, remaining beef broth, bay leaves, and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 12 hours until the beef is tender and shreds easily.

Cook the Beef

Once cooked, remove the beef from the pot and strain the liquid to remove any solids. This will be your consommé.

Prepare the Consommé

Shred the beef and serve it in warmed corn tortillas topped with Oaxaca cheese, fresh cilantro, onions, and cotija cheese.

Assemble the Tacos

Serve the tacos with a side of warm consommé for dipping and lime wedges for squeezing.

Serve with Consommé

Beef chuck roast

Guajillo chiles

Ancho chiles

Cumin seeds

Black peppercorns

Bay leaves

Garlic cloves

Beef broth

Oaxaca cheese

Corn tortillas

Fresh cilantro

Cotija cheese

Lime wedges

Cut each corn tortilla into 6 triangles. Heat vegetable oil in a large pan over medium heat. Once hot, fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels. Sprinkle with salt while still warm.

Make the Chips

In a blender, combine tomatoes, onion, cilantro, jalapeño, and lime juice. Blend until smooth. Adjust seasoning with salt if necessary.

Prepare Salsa Roja

In a pot, boil tomatillos until soft, about 10 minutes. Drain and let cool. Blend tomatillos with cilantro, lime juice, and salt to taste until smooth.

Prepare Salsa Verde

In a bowl, mix diced pineapple with finely chopped habanero pepper. Add lime juice and salt to taste. Combine well.

Prepare Pineapple Habanero Salsa

Vegetable oil

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until the mixture forms a ball. Let it cool for about 5 minutes.

Prepare the Churro Dough

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Add Eggs

In a deep pot, heat vegetable oil over medium-high heat to 375°F (190°C).

Heat the Oil

Spoon the dough into a piping bag fitted with a star tip. Pipe 6-inch long strips of dough into the hot oil, being careful not to overcrowd the pot.

Pipe the Churros

Fry the churros until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Churros

In a bowl, mix together the sugar and cinnamon. Roll the hot churros in the cinnamon sugar mixture until fully coated.

Coat in Cinnamon Sugar

Using a piping bag fitted with a small round tip, fill each churro with caramel sauce. Serve immediately.

Fill with Caramel

water

unsalted butter

granulated sugar

all-purpose flour

salt

eggs

cinnamon

granulated sugar (for coating)

vegetable oil (for frying)

caramel sauce

In a large bowl, combine achiote paste, pineapple juice, minced garlic, lime juice, and salt. Mix well to form a marinade. Add the pork shoulder slices to the marinade and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

Preheat your oven to 350°F (175°C). Place the marinated pork on a baking sheet and roast in the preheated oven for about 1.5 to 2 hours, or until the pork is tender and cooked through.

Roast the Pork

Once the pork is done, remove it from the oven and let it rest for 10 minutes. Thinly slice the pork and warm the corn tortillas in a skillet or microwave.

Prepare the Tacos

On each warm tortilla, place a generous portion of sliced pork, top with diced pineapple, chopped cilantro, and diced onion. Serve immediately with lime wedges on the side.

Pork shoulder

Achiote paste

Pineapple juice

Garlic cloves, minced

Lime juice

Pineapple, diced

Fresh cilantro, chopped

Onion, diced

In a skillet over medium heat, cook the bacon until crispy. Remove and let drain on paper towels.

Cook the Bacon

Divide the ground beef into two equal portions (8 ounces each) and shape them into patties. Season with salt and black pepper.

Form the Patties

Preheat your grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. In the last minute of cooking, place a slice of pepper jack cheese on top of each patty to melt.

Grill the Patties

While the patties are cooking, lightly toast the burger buns on the grill or in a toaster.

Toast the Buns

Spread chipotle crema on the bottom half of each toasted bun. Place the cheese-topped patty on top, followed by crispy bacon, onion rings, and a generous scoop of guacamole. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides and enjoy your Tex Mex Burger!

Ground beef (local)

Pepper jack cheese

Bacon

Onion rings

Guacamole

Burger buns

Black pepper

In a bowl, mix soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, and salt.

Prepare the Marinade

Add the chicken thighs to the marinade, cover, and refrigerate for at least 1 hour or overnight for best flavor.

Marinate the Chicken

Heat olive oil in a large skillet over medium heat. Remove chicken from marinade, discarding the marinade. Cook the chicken for about 5-7 minutes on each side, or until fully cooked and golden brown.

Cook the Chicken

Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Then, shred the chicken using two forks.

Shred the Chicken

In a separate skillet, warm the corn tortillas over medium heat. Once warmed, place shredded chicken on each tortilla, top with shredded green cabbage and chopped cilantro.

Serve tacos with lime wedges on the side.

Boneless, skinless chicken thighs

Soy sauce

White vinegar

Olive oil

Green cabbage, shredded

Cilantro, chopped

Lime, cut into wedges

In a mixing bowl, season the ground beef with salt and black pepper. Form into 4 equal-sized patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

While the patties are cooking, slice the onion and tomato. Rinse the lettuce leaves and set aside.

Prepare the Vegetables

Toast the burger buns if desired. On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese, onion slices, tomato slices, pickle slices, and a drizzle of fry sauce. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers immediately with your favorite sides.

Ground beef

Cheddar cheese

Tomato

Lettuce

Pickles

Fry sauce

In a saucepan over medium heat, warm the queso blanco until melted and smooth. Stir occasionally.

Prepare the Queso

Slice the fresh jalapeños into rings and chop the cilantro. Set aside.

Prepare the Toppings

On a large platter or baking sheet, layer the tortilla chips evenly. Drizzle the warm queso blanco over the chips.

Assemble the Nachos

Top the nachos with pickled red onions, sliced jalapeños, black bean salsa, sour cream, cotija cheese, and chopped cilantro.

Add the Toppings

Serve immediately with your choice of salsa on the side.

Tortilla chips

Queso blanco

Pickled red onions

Fresh jalapeños

Black bean salsa

Sour cream

Salsa of choice

Preheat the oven to 375°F (190°C). Spray the inside of 4 oven-safe bowls with cooking spray. Press tortilla wraps into the bowls to form a bowl shape. Bake for 10-15 minutes or until crispy. Remove and let cool.

Birria Egg Rolls

Birria Tacos

Chips And Salsa

Carmel Filled Churro

Pork Al Pastor Tacos

Tex Mex Burger

Chicken Adobo Tacos

Backyard Burger

Cantina Nachos

Taco Salad

Cantina Wings

Pretzel Sticks

Basket Of Fries

Black Bean Salsa Quesadilla

Birria Burger

Saloon Bbq Burger

Southwest Wrap

Loaded Elote