Flavor Shooters

Oysters

Paloma

Sizzling steak served with bell peppers and onions.

Steak Fajitas

Corn tortillas filled with shredded chicken and topped with green sauce.

Chicken Enchiladas

Three soft tacos filled with your choice of chicken, beef, or vegetables.

Tacos

Grilled chicken or beef with peppers and onions

Fajitas

Flan

Fried dough pastries with chocolate sauce.

Churros

Corn tortillas filled with chicken and topped with green sauce.

Enchiladas

Tacos al Pastor

Melted cheese with chorizo served with tortillas.

Queso Fundido

Mojito

Fresh avocado with lime, cilantro, and onion.

Guacamole

Pina Colada

Margarita

Shuck the fresh oysters carefully, ensuring that the shells remain intact. Place them on a serving platter with crushed ice to keep them cold.

Prepare the Oysters

In small bowls or shot glasses, combine lemon juice, hot sauce, mignonette sauce, wasabi, and coconut aminos. Mix well to combine the flavors.

Mix the Flavor Shooters

Finely chop the fresh herbs and sprinkle them over the flavor shooter mixtures.

Garnish with Fresh Herbs

Drizzle the flavor shooters over the oysters or serve them alongside for dipping. Add a pinch of sea salt to taste.

Serve

Fresh oysters

Lemon juice

Hot sauce (like Tabasco)

Mignonette sauce

Wasabi

Coconut aminos

Fresh herbs (cilantro, chives, or dill)

Sea salt

Rinse the oysters under cold running water to remove any sand or debris.

Step 1: Clean the Oysters

Using an oyster knife, carefully insert the knife into the hinge of each oyster and twist to open. Be cautious of the sharp edges.

Step 2: Shuck the Oysters

Place the opened oysters on a plate with ice. Serve with lemon wedges, hot sauce, and mignonette sauce on the side.

Step 3: Serve the Oysters

Lemon wedges

Hot sauce

Rim the glass with salt by rubbing a lime wedge around the rim and then dipping it into a plate of salt.

Prepare the Glass

In a shaker, combine the tequila, grapefruit juice, lime juice, and agave syrup. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice. Top with club soda.

Strain and Serve

Garnish the drink with a slice of grapefruit and a lime wedge.

Garnish

Tequila

Fresh grapefruit juice

Fresh lime juice

Club soda

Agave syrup

Salt

Grapefruit slice

Lime wedge

In a bowl, mix the olive oil, lime juice, garlic powder, chili powder, cumin, salt, and black pepper. Add the flank steak and coat it well. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Steak

While the steak is marinating, slice the bell peppers and onion into thin strips.

Prepare the Vegetables

Heat a skillet over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5 minutes.

Cook the Steak

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-6 minutes or until they are tender and slightly charred.

Sauté the Vegetables

Slice the rested steak against the grain into thin strips.

Slice the Steak

Warm the tortillas in the skillet for a minute on each side. Serve the sliced steak with sautéed vegetables, sour cream, guacamole, and salsa in the tortillas.

Assemble Fajitas

Flank steak

Bell peppers (mixed colors)

Onion

Olive oil

Lime juice

Garlic powder

Chili powder

Cumin

Black pepper

Tortillas

Sour cream

Salsa

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.

Prepare the Filling

Stir in shredded chicken, cumin, salt, and black pepper. Cook for an additional 5 minutes until heated through.

Combine Ingredients

Preheat your oven to 375°F (190°C). Take a corn tortilla, fill it with a portion of the chicken mixture, roll it up, and place it seam side down in a greased baking dish. Repeat with remaining tortillas.

Assemble the Enchiladas

Pour the green enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.

Add Sauce and Cheese

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Bake

Remove from oven, let cool for a few minutes, and serve hot. Enjoy your chicken enchiladas!

corn tortillas

shredded cooked chicken

green enchilada sauce

shredded cheese (cheddar or Mexican blend)

olive oil

chopped onion

cumin

salt

black pepper

Choose your protein: For chicken, shred the cooked chicken and heat in a pan. For beef, ensure the ground beef is cooked and seasoned. For vegetables, sauté the mixed vegetables until tender.

Warm the soft taco shells in a microwave or on a skillet for a few seconds until they are soft and pliable.

Warm the Taco Shells

Spread the chosen filling (chicken, beef, or vegetables) evenly in each taco shell. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and chopped cilantro.

Assemble the Tacos

Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!

Garnish and Serve

Soft Taco Shells

Cooked Chicken, shredded

Cooked Ground Beef

Mixed Vegetables (bell peppers, onions, corn)

Shredded Lettuce

Diced Tomatoes

Shredded Cheese (cheddar or Mexican blend)

Sour Cream

Cilantro, chopped

Lime wedges

In a mixing bowl, combine olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Add the chicken or beef strips to the bowl, mix well to coat, and let it marinate for at least 30 minutes.

Marinade the Meat

While the meat is marinating, slice the bell peppers and onion into thin strips. In a large skillet or grill pan, heat a tablespoon of olive oil over medium-high heat. Add the sliced peppers and onions, and sauté for about 5-7 minutes until softened. Remove from the pan and set aside.

Cook the Vegetables

In the same skillet or grill pan, add the marinated meat. Cook for about 5-7 minutes, or until fully cooked through, stirring occasionally. Ensure the meat reaches an internal temperature of 165°F (75°C) for chicken or 145°F (63°C) for beef.

Grill the Meat

Once the meat is cooked, return the sautéed peppers and onions to the skillet. Mix everything together and heat for an additional minute. Warm the tortillas in a separate pan or microwave. Serve the fajitas with lime wedges and optional cilantro.

Combine and Serve

Chicken breast or beef strips

Bell peppers (red, green, yellow)

Tortillas (flour or corn)

Lime

Fresh cilantro (optional)

In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves. Allow the mixture to boil without stirring, until it turns a golden brown color. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool.

Prepare the Caramel

In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend on medium speed until smooth and well combined.

Make the Custard

Pour the custard mixture over the cooled caramel in the baking dish. Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Combine and Bake

Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan, place a serving plate on top, and invert it to release the flan. Drizzle the caramel sauce over the top.

Cool and Serve

granulated sugar

water

large eggs

sweetened condensed milk

evaporated milk

vanilla extract

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 a dough forms. Let cool slightly.

Make the Dough

Once the dough is cool enough to handle, add eggs one at a time, mixing well after each addition until fully incorporated.

Add Eggs

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Heat Oil

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch strips of dough into the hot oil, cutting with scissors.

Pipe the Churros

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

Fry the Churros

In a bowl, mix granulated sugar and cinnamon. Roll the warm churros in the sugar mixture until coated.

Coat with Sugar

unsalted butter

all-purpose flour

eggs

vegetable oil

granulated sugar (for coating)

cinnamon

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Sauté the Filling

Stir in the shredded chicken, cumin, salt, and black pepper. Cook for another 5 minutes, mixing well to incorporate spices.

Add Chicken and Spices

Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

Prepare Tortillas

Spoon about 1/4 cup of the chicken mixture onto the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.

Fill the Tortillas

Pour the green enchilada sauce over the rolled enchiladas, making sure to cover them completely. Sprinkle shredded cheddar cheese on top.

Preheat the oven to 375°F (190°C). Bake for 20-25 minutes until the cheese is bubbly and golden.

Remove from oven and let cool for a few minutes before serving. Enjoy your enchiladas hot!

Corn tortillas

Cooked chicken, shredded

Green enchilada sauce

Cheddar cheese, shredded

Onion, finely chopped

Garlic, minced

In a blender, combine pineapple juice, achiote paste, garlic cloves, cumin, oregano, salt, and black pepper. Blend until smooth.

Prepare the Marinade

Place the pork shoulder in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring it's well coated. Refrigerate for at least 4 hours or overnight for best flavor.

Marinate the Pork

Preheat grill or skillet over medium-high heat. Remove pork from marinade and discard the remaining marinade. Cook the pork for about 6-8 minutes per side, or until it reaches an internal temperature of 145°F (63°C). Let it rest for 10 minutes before slicing.

Cook the Pork

Warm the corn tortillas on the grill or in a skillet. Slice the cooked pork thinly and divide among the tortillas. Top with diced pineapple, chopped cilantro, and diced onion.