Three chicken or beef empanadas served with rice, chipotle cream and guacamole.

#1 Empanadas

Cheese quesadilla with your choice of filling. Served with rice or beans, lettuce, sour cream and home made salsa ranchera

Shrimp Quesadilla

Grilled salmon in a creamy chipotle chili sauce. Served with white rice, grilled vegetables and blue corn tortillas

Salmón A La Diabla

Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Fajitas Mixtas

Fajitas Texanas is a popular Mexican dish featuring marinated and grilled meats, typically served with sautéed vegetables and warm tortillas. This version includes a combination of chicken, steak, and shrimp, along with colorful bell peppers and onions, providing a flavorful and vibrant meal option. Here's how to make it at home.

Fajitas Texanas

Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side

Birria Chimichanga

Mojito

Vodka, Malibu Coconut Rum, orange juice, pineapple juice

Bikini-tini

Blue Hawaiian

Tequila, Ron, Vodka, Chambord, Gin & fresh lime juice

La Que Me Mata

Tito’s Vodka, Ginger Beer & fresh lime juice

Moscow Mule

Vodka, peach schnapps, cranberry, orange juice

Love On The Beach

Grey Goose Vodka, Cointreau, cranberry juice

Cosmo Martini

Tree Olives Espresso Vodka, Baileys Irish Cream

Espresso Martini

Deep Eddy Peach Vodka, Patrón Citrónge & soda water

Peach Breeze

Herradura Añejo Tequila, muddled cherry & orange, with a dash of bitters.

Tequila Old Fashioned

Ghost Tequila, watermelon & pinch of Tajin *Tajin chili salt on the rim*

Spicy Watermelon

Mi Campo Silver Tequila, strawberry & coconut

Coco-Rosa

El Jimador Silver Tequila, strawberry puree, elderflower liqueur, fresh basil

La Niña Fresa

Herradura Añejo Tequila, Cointreau, guava puree *Tajin chili salt on the rim*

La Doña

El Jimador Silver Tequila, strawberry & passion fruit

Passion Fruit Strawberry

El Mayor Silver Tequila, watermelon & fresh mint

Watermelon Mint

Xicaru Silver Mezcal, fresh mint, pineapple juice, orange juice

Mex-Calita

Don Julio Añejo Tequila, Cointreau, cranberry juice

La Coqueta

In a large mixing bowl, combine the flour and salt. Add the cold butter and mix until it resembles coarse crumbs. Stir in the egg yolk and gradually add cold water until the dough comes together. Knead gently and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Prepare the Dough

In a skillet over medium heat, sauté the onion and garlic until fragrant. Add the ground chicken or beef and cook until browned. Stir in the bell pepper, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and let cool.

Cook the Filling

In a small bowl, mix together the sour cream and minced chipotle until well combined. Set aside.

Make the Chipotle Cream

In a bowl, mash the avocados with lime juice and salt. Stir in diced tomato and chopped cilantro. Adjust seasoning to taste.

Make the Guacamole

In a saucepan, bring water to a boil. Add a pinch of salt and stir in the rice. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.

Cook the Rice

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a large cookie cutter. Place a tablespoon of filling in the center of each circle. Fold the dough over and crimp the edges to seal. Place on a baking sheet and bake for 25-30 minutes or until golden brown.

Assemble and Bake the Empanadas

All-purpose flour

Unsalted butter

Salt

Egg yolk

Cold water

Ground chicken or beef

Onion, finely chopped

Garlic, minced

Bell pepper, finely chopped

Cumin

Paprika

Black pepper

Sour cream

Chipotle in adobo sauce, minced

Ripe avocados

Lime juice

Tomato, diced

Cilantro, chopped

White rice

Water

In a bowl, combine the shrimp, olive oil, salt, black pepper, cumin, and paprika. Mix well to ensure the shrimp are evenly coated. Let it marinate for about 10 minutes.

Seasoning the Shrimp

Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 3-4 minutes or until the shrimp are pink and opaque. Remove from heat and set aside.

Cooking the Shrimp

Chop the tomatoes, onion, garlic, and jalapeño into small pieces. Combine them in a blender.

Prepare the Ingredients

Add cilantro, lime juice, and salt into the blender. Blend until smooth. Taste and adjust seasoning if necessary. Set aside.

Blending the Salsa

On one-half of each tortilla, sprinkle a layer of cheese, followed by a portion of shrimp, and then another layer of cheese. Fold the tortilla over to create a half-moon shape.

Layering the Ingredients

Heat a skillet over medium heat and add a little olive oil. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side until golden brown and the cheese is melted.

Cooking the Quesadilla

Cut the quesadilla into wedges and serve alongside cooked rice, refried beans, lettuce, sour cream, and homemade salsa ranchera.

Plating the Dish

Shrimp

Flour Tortillas

Shredded Cheese (Cheddar or Monterey Jack)

Olive Oil

Black Pepper

Tomatoes

Onion

Garlic Cloves

Jalapeño

Cilantro

Lime Juice

Cooked Rice

Refried Beans

Lettuce

Sour Cream

In a bowl, combine olive oil, salt, and black pepper. Coat the salmon fillets with the mixture and let them marinate for at least 15 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Grill the marinated salmon fillets for 5-7 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Grill the Salmon

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté the Garlic

Add the chipotle peppers and heavy cream to the saucepan. Stir well and let it simmer for about 5 minutes until it thickens slightly.

Prepare the Sauce

Stir in lime juice and chopped cilantro. Remove from heat and set aside.

Finish the Sauce

Cook the white rice according to package instructions. Usually, this involves rinsing the rice, adding it to a pot with water, and simmering until the water is absorbed.

In a grill pan, heat 1 tablespoon of olive oil over medium heat. Add the vegetable mix and grill until tender and slightly charred, about 5-7 minutes.

Grill the Vegetables

On each plate, serve a portion of rice, grilled vegetables, and a grilled salmon fillet topped with the chipotle sauce. Serve with blue corn tortillas on the side.

Plate the Dish

Salmon fillets

Olive oil

Butter

Garlic cloves, minced

Chipotle peppers in adobo sauce

Heavy cream

Vegetable mix (bell peppers, zucchini, onions)

Olive oil (for grilling vegetables)

Blue corn tortillas

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Add sliced chicken breast, steak, or shrimp (choose two) to the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Proteins

Preheat your grill or a large skillet over medium-high heat.

Preheat the Grill

Remove the proteins from the marinade and grill or sauté for about 5-7 minutes, or until fully cooked, turning occasionally. Remove from heat and let rest.

Cook the Proteins

In the same skillet or grill, add sliced bell peppers and onion. Sauté for about 3-4 minutes until tender but still crisp.

Sauté the Vegetables

Slice the cooked proteins into strips and toss them with the sautéed peppers and onions.

Combine Fillings

Warm the tortillas in a dry skillet or microwave. Serve cooked rice, black refried beans, shredded lettuce, and sour cream on the side.

Prepare the Sides

Place a generous amount of the fajita mixture on each tortilla, top with crumbled queso fresco, and enjoy!

Serve

olive oil

lime juice

garlic, minced

cumin

chili powder

salt

black pepper

chicken breast, sliced

steak, sliced

shrimp, peeled and deveined

bell peppers (mixed colors), sliced

onion, sliced

queso fresco, crumbled

cooked rice

black refried beans

lettuce, shredded

sour cream

blue corn tortillas or flour tortillas

Nicely marinated strips of chicken, steak, and shrimp, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well combined.

Place the sliced chicken, steak, and shrimp in a large resealable plastic bag. Pour the marinade over the meats and seal the bag. Ensure the meats are well coated. Refrigerate for at least 30 minutes or up to 2 hours for more flavor.

Marinate the Meats

Heat a grill or grill pan over medium-high heat. Add the sliced bell peppers and onions. Grill for about 5-7 minutes, stirring occasionally, until they are tender and slightly charred. Remove from the grill and set aside.

In the same grill, add the marinated chicken, steak, and shrimp. Grill for about 5-6 minutes, turning occasionally, until fully cooked and nice grill marks appear. The chicken should reach an internal temperature of 165°F (75°C), and shrimp should be opaque.

Grill the Meats

Once the meats are cooked, add the grilled vegetables back to the grill, mixing everything together for an additional 2-3 minutes to combine flavors.

Combine Ingredients

Serve the grilled fajitas on a platter, topped with crumbled queso fresco. On the side, arrange portions of cooked rice, black refried beans, shredded lettuce, and sour cream.

Prepare the Plates

Warm the blue corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.

Tortilla Preparation

Garnish the plates with lime wedges or fresh cilantro if desired, and serve immediately.

Garnishing

ground cumin

bell peppers (red, green, yellow), sliced

rice, cooked

In a bowl, soak the dried Guajillo and Ancho chiles in hot water for about 20 minutes until softened.

Soak the Chiles

In a blender, combine the soaked chiles, garlic, cumin, oregano, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary.

Blend the Marinade

In a large pot, sear the beef chuck roast on all sides until browned. Add the blended marinade and the remaining beef broth. Bring to a simmer, cover, and cook on low for about 3 hours until the beef is tender and easily shredded.

Cook the Beef

Remove the beef from the pot and shred it using two forks. Reserve the cooking liquid for the broth.

Shred the Meat

Lay out a flour tortilla, add a generous portion of shredded birria beef and a handful of shredded cheese to the center.

Fill the Tortillas

Fold in the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a chimichanga.

Roll the Chimichanga

In a deep skillet or frying pan, heat the oil over medium-high heat until hot.

Heat the Oil

Carefully place the chimichangas in the hot oil, frying until golden brown and crispy on all sides, about 3-4 minutes per side.

Fry the Chimichangas

Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.