10 delicious Jumbo Shrimp and bacon cooked with peppers, onions, mushrooms, topped with melted cheese, and served with white rice and salad.

Camarón Hidalguense

10 Jumbo Shrimp cooked with ranchero sauce, served with white rice, beans, and salad.

Camarones Rancheros

10 Jumbo Shrimp with ham, mushrooms, and hot sauce served with white rice.

Camarones a La Diabla

Steak, Chicken, Chorizo, Shrimp with bacon, onion, black beans, cactus, and fresh cheese, served on top of fresh guacamole, Green Salsa inside Molcajete, and Carnitas.

Molcajete Supreme

The dish is a mix of grilled meats (chorizo, steak, chicken, and shrimp), veggies (spring onions, nopal cactus, and cilantro, black beans) cheese, served with rice and tortillas.

Molcajete

Birria Tacos

Tongue Tacos

Shrimp Tacos

Fish Tilapia Tacos

Steak, chorizo (Mexican sausage), and pineapple on a corn tortilla with onion and cilantro.

Supreme Tacos

Hawaiian Pork Tacos

Carnitas Tacos

Steak Tacos

Pastor Tacos

Chorizo Tacos

Lettuce with tomatoes, cucumbers, onions, bell peppers, and cheese, orange slices, and croutons topped with grilled chicken.

Grilled Chicken Salad

Shrimp Salad with Avocado

A crispy flour tortilla filled with grilled shrimp, cooked with onions and peppers, served with lettuce, pico de gallo, and sour cream.

Fajita Taco Salad Camarón

Crispy flour shell served with grilled steak or grilled chicken, cooked with bell peppers, onions, and tomatoes, topped with lettuce, pico de gallo, cheese, and sour cream.

Fajita Taco Salad

Crispy flour shell served with your choice of ground beef or chicken with lettuce, tomatoes, cheese, and sour cream.

Taco Salad

Tostadas de Ceviche

Chori - Queso

Guacamole Arlana's

Bean Dip

Rinse 1 cup long-grain white rice under cold running water until water runs mostly clear to remove excess starch.

In a medium saucepan combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Turn off the heat and let the rice steam, covered, for 5–10 minutes. Fluff with a fork just before serving.

Assemble mixed salad greens, chopped tomato and sliced cucumber in a bowl or on individual plates.

Whisk 1 tbsp olive oil with 1 tbsp white wine vinegar (or lime juice) and season with salt and pepper to taste. Toss with the salad just before serving so it remains crisp.

Pat the 10 jumbo shrimp dry with paper towels. Season shrimp on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin. Drizzle with 1 tbsp lime juice and toss gently to coat; set aside to marinate while you prepare other ingredients (5–10 minutes).

Chop bacon into 1/2-inch pieces. Heat a large skillet (preferably ovenproof) over medium heat and add the bacon. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer most of the crisp bacon to a paper towel–lined plate, leaving about 1–2 tbsp of bacon fat in the pan. If you prefer less fat, remove excess and reserve.

Add 1 tbsp olive oil to the bacon fat in the skillet if the pan looks dry. Add the minced garlic and sliced onions and sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes.

Add the sliced bell peppers and mushrooms to the skillet. Sauté, stirring occasionally, until vegetables are tender-crisp and mushrooms release their moisture, about 4–5 minutes. Season the vegetable mixture lightly with a pinch of salt and pepper to taste.

Push the vegetable mixture to the perimeter of the skillet (or transfer to a bowl) to make space in the center. Increase heat to medium-high. Add the marinated shrimp in a single layer in the open space and cook without moving for about 1 minute to get some color, then flip and cook the other side for another 1 minute. Shrimp should be pink and opaque and register about 120–130°F (49–54°C) for medium doneness; avoid overcooking.

Stir the shrimp into the vegetable mixture so everything is evenly combined. Return the reserved crisp bacon to the pan and toss to distribute.

Preheat the broiler (or oven to 425°F / 220°C if you don’t have a broiler). If your skillet is ovenproof, sprinkle 1 cup grated monterey jack (or Oaxaca) evenly over the shrimp, bacon and vegetable mixture. If using a non-ovenproof pan, transfer the mixture to a baking dish and then sprinkle the cheese on top.

Broil on high about 2–3 minutes, watching closely, until the cheese is melted, bubbling and lightly golden. Alternatively bake at 425°F for 4–6 minutes to melt the cheese.

Remove from oven. Garnish with chopped fresh cilantro, a squeeze of lime over the top if desired, and the reserved bacon crumbles.

Serve the Camarón Hidalguense immediately alongside the fluffy white rice and the dressed salad. Offer lime wedges at the table.

jumbo shrimp (peeled, deveined, tails on or off per preference)

bacon (thin-sliced)

olive oil or neutral oil

garlic (minced)

smoked paprika

ground cumin

kosher salt

black pepper (freshly ground)

fresh lime juice

yellow bell pepper (sliced into 1/2-inch strips)

red bell pepper (sliced into 1/2-inch strips)

white or yellow onion (thinly sliced)

mushrooms (cremini or button, halved or quartered depending on size)

fresh cilantro (chopped, optional for garnish)

monterey jack cheese (grated) or Oaxaca/queso asadero

long-grain white rice (uncooked)

water (for cooking rice)

table salt (for rice)

mixed salad greens

tomato (chopped, for salad)

cucumber (sliced, for salad)

olive oil (for dressing)

white wine vinegar or lime juice (for dressing)

salt and pepper (to taste, for dressing and salad)

lime wedges (for serving)

Rinse 1 cup long-grain rice under cold water until water runs clear. In a saucepan combine rinsed rice, 2 cups water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam covered 5 minutes. Fluff with a fork and keep warm.

Cook rice

In a small skillet warm 1 tsp olive oil over medium heat. Add drained/rinsed beans and 1/4 tsp cumin. Cook, stirring, until heated through, about 4–5 minutes. Season with a pinch of salt and pepper to taste. Keep warm.

Heat beans

In a bowl toss 2 cups mixed greens, halved cherry tomatoes, and 2 tbsp thinly sliced red onion with 1 tbsp olive oil, 1 tsp apple cider vinegar and salt & pepper to taste. Set aside chilled or room temperature.

Make salad

If using fresh tomatoes, char them in a dry skillet over medium-high heat (or broil) until skins blister, about 6–8 minutes, turning occasionally. Transfer tomatoes, quartered onion, garlic cloves and serrano/jalapeño to a blender and pulse until coarsely smooth. (If using canned, lightly crush before blending.)

Char and blend tomatoes

Heat 1 tbsp vegetable oil in a medium skillet over medium heat. Pour in blended tomato mixture and cook, stirring, until bubbling and slightly reduced, about 6 minutes. Add 1 tsp ground cumin, 1 tsp dried oregano, 100 ml chicken or vegetable stock, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 6–8 minutes until sauce thickens to a spoon-coating consistency. Taste and adjust salt. Stir in 2 tbsp chopped cilantro off heat.

Cook sauce

Pat shrimp dry with paper towels. In a bowl toss shrimp with 1 tbsp olive oil, juice of 1 lime, 1 tsp kosher salt and 1 tsp black pepper. Let sit 5–10 minutes.

Marinate shrimp

In a large skillet over medium-high heat melt 1 tbsp butter. Add marinated shrimp in a single layer and sear 1.5–2 minutes per side until just pink (they will be slightly undercooked). Remove shrimp and set aside. Pour prepared ranchero sauce back into the skillet and bring to a simmer. Return shrimp to the skillet, spoon sauce over them and simmer together 1–2 minutes until shrimp are opaque and cooked through. Taste sauce and finish with extra chopped cilantro.

Cook shrimp & finish in sauce

Divide rice onto plates, spoon warmed beans alongside, place mixed salad on the side. Arrange 5 shrimp per plate over rice or beside it and ladle additional ranchero sauce over the shrimp. Garnish with lime wedges and extra cilantro. Serve immediately.

jumbo shrimp (peeled, deveined, tails on)

freshly ground black pepper

limes (juice)

olive oil

ripe plum tomatoes (or canned whole tomatoes, drained)

white or yellow onion (medium, quartered)

garlic cloves

serrano or jalapeño pepper (stemmed)

vegetable oil

dried oregano (preferably Mexican oregano)

chicken or vegetable stock

salt

black pepper

fresh cilantro (chopped)

long-grain white rice

water (for rice)

salt (for rice)

canned pinto or black beans (drained and rinsed)

olive oil (for beans)

cumin (for beans)

cherry tomatoes (halved)

red onion (thinly sliced)

lime wedges (to serve)

apple cider vinegar (for dressing)

salt & pepper (for dressing)

butter

fresh cilantro (chopped, extra)

Rinse 1 cup long-grain white rice under cold water until water runs mostly clear to remove excess starch. In a medium saucepan, combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tbsp butter or oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork just before serving.

Rinse and cook rice

Pat the 10 jumbo shrimp dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper, then lightly toss with 2 tbs flour to help develop a light crust and slightly thicken the sauce later.

Prepare shrimp

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot and shimmering, add shrimp in a single layer and sear 1–1.5 minutes per side until just cooked through and opaque (do not overcook). Remove shrimp to a plate and set aside.

Sear shrimp

In the same skillet, lower heat to medium. If pan is dry, add 1 tbsp olive oil. Add 1/2 small finely chopped onion and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Add 3/4 cup diced ham and 1 cup sliced mushrooms; sauté 3–4 minutes until mushrooms release their moisture and ham browns slightly.

Sauté aromatics, ham, and mushrooms

Stir in 2 tbsp tomato paste and cook 1 minute to caramelize. Add 1 tbsp chipotle in adobo (or 1 tbs adobo paste), 2 tbsp hot sauce, 1/2 cup chicken or seafood stock, 1/2 tsp dried oregano, and 1/4 tsp ground cumin. Scrape up any browned bits from the pan. Bring to a gentle simmer and cook 3–4 minutes to meld flavors and slightly reduce the liquid. Taste and adjust heat by adding more hot sauce if desired.

Build the diabla sauce

Stir in 1 tbsp fresh lime juice. Return the seared shrimp to the skillet, tossing to coat in the sauce and warming through for 1 minute. If sauce is too thin, simmer 1–2 minutes uncovered to reduce; if too thick, add up to 2 tbsp more stock. Sprinkle 2 tbsp chopped fresh cilantro and remove from heat.

Finish sauce and return shrimp

Spoon a portion of the cooked white rice onto each plate. Top with 5 shrimp (for a total of 10 split between two servings) and spoon the diabla sauce with ham and mushrooms over the shrimp and rice. Garnish with lime wedges and extra hot sauce on the side. Serve immediately.

all-purpose flour

unsalted butter

yellow onion (small, finely chopped)

garlic cloves (minced)

ham (diced, preferably cooked ham)

mushrooms (sliced, cremini or button)

chipotle in adobo (finely chopped) or 1 tbs adobo paste

hot sauce (such as Mexican chile hot sauce or your preferred hot sauce)

tomato paste

chicken or seafood stock

dried oregano

lime juice (fresh)

fresh cilantro (chopped, for garnish)

water

unsalted butter or oil

lime wedges

extra hot sauce (optional)

Pat steak, chicken, shrimp, and carnitas dry with paper towels. In a bowl, toss steak and chicken separately with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin each. Toss shrimp with a pinch of salt and 1/8 tsp pepper. If using store-bought carnitas, warm gently and toss with 1/4 tsp achiote or smoked paprika if desired to add color.

Season proteins

Chop onion, tomatoes, cilantro, jalapeño, and mince 2 garlic cloves. Dice cactus and set aside. Crumble queso fresco. Halve limes and juice.

Prepare black beans: if canned, rinse and drain; if cooked from dry, warm with a pinch of salt and 1/4 tsp cumin.

Make guacamole: in a bowl, scoop 3 avocados and mash lightly with a fork. Add half the diced onion (about 1/4 cup), 1 chopped tomato (reserve the other for garnish/salsa if desired), 2 tbsp chopped cilantro, juice of 1 lime, 1 minced garlic clove, 1/2 tsp salt, and a pinch of pepper. Mix to a chunky consistency, cover and refrigerate until assembly.

If using whole bacon strips, cut into pieces. Cook bacon in a skillet over medium heat until crisp, about 7–10 minutes; remove with a slotted spoon to a paper-towel-lined plate, reserve 1 tablespoon of rendered bacon fat in the pan and discard excess (or reserve fat for searing).

In a large skillet over medium heat, add the chorizo (no extra oil). Break up and cook until fully browned and cooked through, about 6–8 minutes. Transfer to a bowl and keep warm.

Cook chorizo

Increase skillet heat to medium-high and add 1 tablespoon oil (or reserved bacon fat). Add steak pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until nicely browned and medium-rare to medium (internal temp ~130–140°F). Remove to a plate and tent with foil to rest 5 minutes.

Sear steak

In the same skillet, add another teaspoon of oil if needed and add the seasoned chicken pieces. Sear and stir until cooked through and juices run clear, about 6–8 minutes. Transfer to the plate with steak and keep warm.

Cook chicken

Add reserved bacon pieces back to the skillet with 1 tsp oil over medium-high heat. Add minced remaining 2 garlic cloves and cook 30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and keep warm with other proteins.

Cook shrimp with bacon

Warm the shredded carnitas in a small saucepan over low heat with a splash of lime juice and a pinch of oregano and cumin until heated through, about 4–6 minutes. Set aside.

Warm carnitas

In a clean skillet over medium heat, add 1 tablespoon oil. Add diced onion and sauté until translucent and lightly browned at edges, about 5–6 minutes. Add diced nopal (cactus) and cook 3–4 minutes until warmed and any excess moisture evaporates. Stir in black beans and cook 2–3 more minutes until warmed through. Season with 1/4 tsp salt, 1/4 tsp cumin, and a pinch of oregano. Remove from heat and keep warm.

If making quick salsa verde: roast or boil 4–5 tomatillos (or use 2 small canned) until softened. Combine in a blender or molcajete with 1 jalapeño (seeded if you prefer milder), 1 small garlic clove, 2 tbsp chopped cilantro, juice of 1 lime, 1/4 tsp salt, and 2 tbsp water. Blend to a bright, slightly chunky or smooth consistency. Adjust salt and lime to taste. Alternatively, use 1/2 cup good-quality store-bought salsa verde warmed slightly before serving.

If you have a clean molcajete (stone mortar), warm it by rinsing with hot water and drying. Spoon the prepared guacamole into the bottom of the molcajete, spreading into a shallow bed (about 3/4 cup guacamole).

Pour about 1/2 cup of warm green salsa into a shallow well or on one side of the molcajete so guests can scoop it with proteins and tortillas.

Arrange proteins on top of the guacamole and around the salsa: place steak pieces, chicken, chorizo, shrimp with bacon, and a small mound of warm carnitas. Distribute the sautéed onion/cactus/black bean mix between proteins for balance.

Scatter crumbled queso fresco over the top and garnish with remaining chopped cilantro and diced fresh tomato if desired. Add lime wedges to the rim for squeezing.

Serve immediately with warm tortillas on the side. Encourage diners to scoop guacamole, salsa, beans and proteins onto tortillas and finish with extra salsa and lime.

Timing: cook chorizo and bacon first so their rendered fat can be used to sear steak and chicken. Rest steak briefly to keep it juicy. Keep all components warm for assembly by tenting with foil or using low oven (200°F/95°C).

Portions: this recipe is designed to present a generous share for 3–4 people as a shared molcajete platter. Adjust quantities up for more guests.

skirt steak or flank steak, trimmed and cut into 1-inch pieces

boneless skinless chicken thighs, cut into 1-inch pieces

raw shrimp, peeled and deveined (16/20 count)

fresh pork carnitas (pre-made or slow-cooked and shredded)

Mexican chorizo, casings removed

bacon, sliced into 1/2-inch pieces

white onion, medium, diced

nopal (cactus) pads, cleaned and diced (or canned/jarred cactus, rinsed)

fresh cilantro, chopped

limes, juiced

Roma or vine tomatoes, chopped (for guacamole & salsa)

jalapeño, seeded and minced (for green salsa)

garlic cloves, peeled (for multiple uses)

avocados, ripe

black beans, cooked and drained (or canned, rinsed)

queso fresco or panela, crumbled

olive oil or vegetable oil

ground achiote or smoked paprika (optional, for carnitas/chorizo)

green salsa (salsa verde) prepared or store-bought

hot sauce (optional)

fresh corn or flour tortillas, warmed

In a large bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 minced garlic cloves, 1/2 tsp cumin, 1/2 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve half of this marinade for the steak and chicken. In a separate small bowl mix the remaining 2 tbs olive oil, 1 tbs chipotle paste, 1 tbs lime juice, 2 minced garlic cloves, 1/2 tsp kosher salt and 1/4 tsp black pepper for the shrimp and to baste the chorizo.

Make a split marinade

Cut steak across the grain into 1/2-inch strips or 1-inch pieces. Slice chicken into similar bite-sized strips. Toss steak and chicken in the savory citrus marinade. For shrimp, pat dry and toss in the chipotle-lime marinade. Crumble or slice the chorizo into 1-inch pieces (if using raw fresh chorizo remove casings first). Marinate steak and chicken 20–30 minutes at room temperature or up to 2 hours in the refrigerator; shrimp can marinate 10–20 minutes (don’t over-marinate).

Prepare the proteins

Rinse the rice under cold water until water runs mostly clear. In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and toast, stirring, 2–3 minutes until opaque and slightly fragrant. Add 2 cups chicken stock (or water) and 1/2 tsp kosher salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, stir in 1 tbs butter (optional), fluff with fork and keep covered until serving.

If using fresh nopales: rinse and dice into 1/2-inch pieces. Parboil diced nopales in lightly salted water for 6–8 minutes to remove excess slime, then drain and rinse with cold water. If using canned, drain and rinse. Trim and halve spring onions lengthwise, leaving root intact for easy grilling. Slice yellow onion into 1/2-inch rings or large wedges. Toss cherry tomatoes and chopped cilantro together and keep chilled until plating. Warm the black beans in a small pot with 1/4 tsp salt and 1/4 tsp cumin; simmer 5–7 minutes and keep warm.

Preheat grill or grill pan to high (about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking. Grill chorizo pieces first over medium-high heat 3–4 minutes per side until well browned and cooked through; remove and set aside. Grill steak strips 2–4 minutes per side for medium-rare to medium depending on thickness; rest 5 minutes and cut into bite-sized pieces if left as larger pieces. Grill chicken pieces 4–6 minutes per side until internal temperature reaches 74°C (165°F); rest 5 minutes. Grill shrimp 1–2 minutes per side until opaque and pink; do not overcook. While proteins grill, place spring onions, onion wedges, and parboiled nopales on the grill and char 2–4 minutes per side until lightly blackened and tender. For extra flavor, baste shrimp and chorizo lightly with the reserved chipotle-lime marinade during the last minute of grilling.

If you have a molcajete (volcanic stone mortar): warm it by pouring a little hot water into it, swishing, then discarding and drying thoroughly. Place warm rice in a separate bowl for serving next to the molcajete. In the molcajete or a large shallow serving bowl, spread a layer of warm black beans as the base. Arrange grilled steak, chicken, chorizo, and shrimp on top in separate sections so guests can choose. Add grilled nopales, charred spring onions, and grilled onion wedges between the proteins. Spoon fresh cherry tomatoes and chopped cilantro over the top. Crumble queso fresco or cotija across the proteins and vegetables. Dollop Mexican crema or drizzle over the top and finish with a sprinkle of coarse sea salt and remaining lime wedges around the edge. Garnish with pickled or fresh jalapeños if desired.

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven 10 minutes. Alternatively, wrap in a clean kitchen towel and microwave 30–45 seconds. Serve hot tortillas alongside the molcajete and a bowl of the cooked rice so diners can assemble tacos or eat components from the molcajete. Provide lime wedges and extra crema or salsa as desired.