Impossible Chorizo Queso

Stoner Queso

Elote Queso

Chorizo Queso

Bacon Habanero Guac

Choose 4 proteins, Rice + Beans, Soft Four Tortillas

OPTION €

Sour Cream

Corn Hard Tortillas

Rice

Jalapeño Lime Shrimp

includes 2 tacos and a side of salsa roja + chips

STANDARD BARRIO BOX

Virgin Margarita Box

Canned Soda

Chips + Queso

Chips + Guac

Chips + Salsa

Side of Sour Cream

Side of Rice

smoked cheddar, lettuce, com salsa, chipotle crema

BEEF BARBACOA TACO

verde slaw, pineapple salsa, mango habanero

JALAPEÑO-LIME SHRIMP TACO

monterey jack, lettuce, pico de gallo, avocado ranch

IMPOSSIBLE CHORIZO TACO

THAI CHILI TOFU TACO

com salsa, verde slaw, pineapple salsa, avocado ranch, widow chips

BEER-BRAISED BLACK BEAN TACO

smoked cheddar, lettuce, pico de gallo, chipotle crema

CHILI-SPICED GROUND SIRLOIN TACO

If using raw cashews for the queso, place them in a bowl and cover with hot water while you prepare the chorizo (soak 15–30 minutes). Finely chop the onion and mince the garlic. Drain canned tomatoes with chiles.

Prep

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Add the chopped onion and sauté 3–4 minutes until translucent and starting to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

Increase heat to medium-high and add the 12 oz Impossible ground. Break it up with a spatula and cook 5–6 minutes, stirring, until browned and most moisture has evaporated.

Sprinkle in 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chipotle powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp maple syrup. Stir to combine and cook 1–2 minutes to bloom the spices.

Taste and adjust seasoning as needed. Reduce heat to low and keep warm while you make the queso.

Drain the soaked cashews and rinse briefly. Add drained cashews to a high-speed blender with 1 cup water, 1/2 cup plant milk, 4 tablespoons nutritional yeast, 1 tablespoon cornstarch, 1 teaspoon apple cider vinegar, 1 teaspoon lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon turmeric (optional), 3/4 teaspoon salt, and 1/8 teaspoon cayenne (if using).

Blend on high for 1–2 minutes until completely smooth and creamy. Stop and scrape the sides as needed. The cornstarch will help thicken when heated.

Pour the blended sauce into a small saucepan and heat over medium-low. Stir constantly and bring to a gentle simmer. Cook 3–5 minutes until the sauce thickens and becomes shiny; the cornstarch will activate and give a cheese-like stretch.

Taste and adjust salt, acidity (add a little more lemon or vinegar) or heat (more cayenne) to preference.

Optional: If you want a thinner pourable queso, stir in up to 2 tablespoons additional plant milk.

Fold the drained diced tomatoes with green chiles into the warm Impossible chorizo (about 1/2 cup). Stir to combine and warm through for 1 minute.

Stir about two-thirds of the hot queso into the chorizo mixture so the meat is well coated and saucy. Reserve the remaining queso for topping or serving on the side.

Warm tortilla chips or tortillas. Spoon the Impossible chorizo queso into a serving bowl or onto warmed tortillas. Drizzle remaining queso over the top.

Garnish with pickled jalapeños, chopped cilantro and serve with lime wedges on the side.

Serve immediately with tortilla chips or as filling for tacos, burritos or loaded nachos.

Impossible (plant-based) ground

olive oil

yellow onion

garlic cloves, minced

smoked paprika

ground cumin

chipotle chili powder (or ancho)

salt

black pepper

maple syrup or agave

raw cashews

water

unsweetened plant milk (soy or oat)

nutritional yeast

cornstarch

apple cider vinegar

lemon juice

turmeric (for color, optional)

cayenne pepper (optional)

diced tomatoes with green chiles (drained)

pickled jalapeños, sliced (optional)

fresh cilantro, chopped

lime wedges

tortilla chips or warm tortillas

Grate the cheeses if not pre-shredded and let the cream cheese come to room temperature so it softens and blends smoothly.

Drain the canned green chiles well. Chop pickled jalapeños, banana peppers, cilantro, and green onions. Thaw and drain any frozen corn if using.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Once foaming, add 2 tbsp all-purpose flour and whisk continuously for 1 to 1½ minutes to cook the raw flour taste without browning it.

Melt butter and add flour

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the mixture thickens slightly to a smooth, pourable sauce (about 2–3 minutes). Reduce heat to low.

Add milk

Cut the 4 oz softened cream cheese into pieces and whisk into the warm milk mixture until fully melted and smooth.

Incorporate cream cheese

With heat on low, add the shredded cheddar (2 cups) and Monterey Jack (1 cup) a handful at a time, stirring constantly and ensuring each addition melts into a smooth sauce before adding more. Avoid boiling to prevent separation.

Melt cheeses

Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp black pepper, and 3 tsp salt. Taste and adjust salt/pepper to preference. If the queso is too thick, whisk in up to 2–4 tbsp more milk to reach desired consistency.

Season

Fold in 4 oz drained diced green chiles, 3 tbsp chopped pickled jalapeños, 2 tbsp chopped pickled banana peppers, and 1 tsp minced garlic. If using, stir in 1 cup thawed corn. Keep sauce warm on the lowest heat setting, stirring occasionally.

Remove the queso from direct heat and stir in 1 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 2 tbsp sliced green onions. Adjust seasoning as needed.

Transfer to a serving bowl or a small slow cooker set to low/warm to keep it melty. Serve immediately with tortilla chips or use as a topping for fries, burritos, or nachos.

Store: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat or in a microwave in short bursts, stirring frequently; add a splash of milk if needed.

shredded sharp cheddar cheese

shredded Monterey Jack cheese

cream cheese, softened

whole milk

unsalted butter

all-purpose flour

diced canned green chiles (mild or hot)

pickled jalapeños, drained and chopped (adjust to taste)

pickled banana peppers, chopped

garlic, finely minced

fresh cilantro, finely chopped

fresh lime juice

green onions, thinly sliced

frozen corn kernels, thawed

tortilla chips, for serving

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using a broiler, arrange rack 6–8 inches from heat and preheat.

Preheat

Brush each ear of corn lightly with the melted butter to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, rubbing it over each ear so it’s evenly coated.

Place corn on the hot grill. Cook, turning every 2–3 minutes, until kernels are tender and charred in spots, about 10–12 minutes total. If using a grill pan, rotate frequently for even char marks. If broiling, place on a baking sheet and broil, turning as needed, until charred.

When corn is done, transfer to a platter and immediately brush with a little more melted butter (reserve the rest for serving).

In a medium saucepan over medium heat, add the olive oil and 1 tablespoon butter. When butter melts and foams, add the minced shallot and sauté until translucent, 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Sprinkle the all-purpose flour over the shallot/garlic and stir constantly for 30–60 seconds to form a roux. The small amount of flour will slightly thicken the sauce without making it pasty.

Gradually whisk in the whole milk, starting with a few tablespoons to loosen the roux, then whisking in the remainder. Continue whisking until the mixture is smooth and begins to thicken, 2–3 minutes.

Lower heat to medium-low. Add the grated cheddar and Monterey Jack in small handfuls, whisking constantly so the cheeses melt evenly. Once cheeses are mostly melted, stir in the softened cream cheese until fully incorporated.

Stir in ground cumin, smoked paprika, hot sauce (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. Keep the queso warm on the lowest heat or in a warm water bath; stir occasionally to maintain a smooth consistency.

In a small bowl, combine mayonnaise, sour cream, and lime juice. Stir until smooth. Fold in chopped cilantro.

Brush or spoon the mayo–cream mixture evenly over each grilled ear of corn, coating the kernels.

Spoon warm queso sauce over the coated corn, allowing it to drip into kernels but not so much that it pools excessively.

Sprinkle each ear with crumbled queso fresco, a pinch of chili powder, remaining chopped scallions, and a little extra crumbled cheese if desired. Finish with a squeeze of lime over each ear.

Serve immediately while corn and queso are warm. Leftover queso can be kept refrigerated in an airtight container for up to 3 days and gently reheated over low heat, thinning with a splash of milk if necessary.

fresh corn on the cob (husks removed)

unsalted butter, melted

mayonnaise

sour cream

chopped cilantro

crumbled queso fresco (or cotija)

chili powder (or smoked paprika blend)

freshly ground black pepper

shallot, finely minced

garlic, minced

sharp white cheddar, grated

Monterey Jack, grated

hot sauce (optional)

chopped scallions (green parts)

extra queso fresco or cotija, crumbled

extra chili powder

fresh cilantro leaves

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the fresh chorizo (removed from casings) and break it up with a spatula. Cook, stirring occasionally, until fully cooked and slightly crisped at the edges, about 7–9 minutes. Use a slotted spoon to transfer cooked chorizo to a paper towel–lined plate to drain. Reserve 1–2 tablespoons of the rendered fat in the skillet; discard excess or save for another use.

Cook chorizo

With the reserved 1–2 tablespoons fat in the skillet over medium heat, add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and diced jalapeño (if using) and cook 30–45 seconds, until fragrant. Stir in ground cumin, smoked paprika, and black pepper and cook 15–20 seconds to bloom the spices.

Sauté aromatics

Lower heat to medium-low. Pour 1 cup whole milk and 1/2 cup heavy cream into the skillet with the aromatics and warm until small bubbles form around the edges but do not boil, about 2–3 minutes, stirring.

Warm dairy

Add 8 oz cubed processed cheese (Velveeta) and 8 oz shredded Monterey Jack along with 2 oz softened cream cheese to the warm milk mixture. Stir constantly with a heatproof spatula or whisk until cheeses are fully melted and the sauce is smooth, about 3–5 minutes. If mixture is too thick, add up to 2 tablespoons additional milk to reach desired consistency.

Taste the queso and add kosher salt (about 1/2 teaspoon) as needed. Return the cooked chorizo to the skillet and stir to combine, ensuring chorizo is evenly distributed and heated through, about 1–2 minutes.

Season and combine

Remove the skillet from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. If using, fold in 1/2 cup diced tomatoes or spoon pico de gallo on top. Transfer queso to a warmed serving bowl or keep warm over a very low burner or small slow cooker.

Serve immediately with tortilla chips or warmed tortillas. To reheat, gently warm over low heat, stirring, or microwave in 30-second bursts, stirring between intervals, until smooth.

Mexican fresh chorizo (casings removed)

Vegetable oil

Whole milk

Heavy cream

Velveeta or processed American cheese, cubed

Monterey Jack cheese, shredded

Cream cheese, softened

Yellow onion, finely diced

Garlic cloves, minced

Jalapeño, seeded and finely diced (optional)

Ground cumin

Smoked paprika

Black pepper

Kosher salt

Fresh cilantro, chopped

Fresh lime juice

Diced tomatoes or pico de gallo (optional)

Tortilla chips or warmed tortillas

Preheat the oven to 400°F (200°C). Finely dice the habanero: remove the stem, slice open, and (for less heat) remove seeds and white ribs. Very finely mince and set aside. Put a small rimmed baking sheet or oven-safe skillet on the counter.

Preheat and chop

Lay the bacon slices on the baking sheet in a single layer. Sprinkle the brown sugar evenly over the bacon. Bake in the preheated oven until bacon is crisp and caramelized, 12–18 minutes depending on thickness. Rotate pan once for even cooking.

When bacon is done, transfer to a paper towel–lined plate to cool slightly. Reserve 1 teaspoon of the bacon fat in a small skillet (or use 1 tsp olive oil if preferred). Once cooled, chop the bacon into small bite-sized pieces and set aside.

In the small skillet with reserved bacon fat (or olive oil) over medium-low heat, add the minced garlic and minced habanero. Sauté gently 30–45 seconds until fragrant (do not burn). Add the apple cider vinegar and stir to deglaze, then add the chopped bacon and freshly ground black pepper. Stir and cook 30–60 seconds just to combine flavors. Remove from heat and let cool 3–5 minutes.

Halve the avocados, remove pits, and scoop flesh into a medium mixing bowl. Immediately add the fresh lime juice to prevent browning.

Using a fork or potato masher, mash the avocados to a slightly chunky consistency (leave some small chunks for texture).

Fold in the finely chopped red onion and chopped cilantro. Season with kosher salt and the measured coarsely ground black pepper. Taste and adjust salt or lime as desired.

Fold about three-quarters of the warm habanero bacon mix into the mashed avocado, mixing gently to distribute the bacon, habanero and garlic evenly. The warmth will soften the avocado slightly and marry the flavors.

Spoon the guacamole into a serving bowl. Drizzle the teaspoon of extra-virgin olive oil over the top to add gloss and richness. Sprinkle the remaining bacon pieces on top as a crunchy garnish.

Scatter the diced tomato (if using) and sliced green onion over the guac. Serve immediately with lime wedges on the side. Provide additional lime to taste.

Storage note: if not serving right away, press a piece of plastic wrap directly onto the guacamole surface to minimize air contact and refrigerate up to 12 hours. Add crispy bacon garnish just before serving to keep it crunchy.

ripe Hass avocados

finely chopped red onion

finely chopped fresh cilantro

coarsely ground black pepper

kosher salt

thick-cut bacon

fresh habanero pepper

minced garlic

light brown sugar

extra-virgin olive oil

finely diced tomato (optional, seeds removed)

thinly sliced green onion

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes.

Add 4 cups chicken or vegetable stock and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Squeeze the juice of half a lime into the rice and stir through.

While rice cooks, prepare the beans: place drained and rinsed black beans in a small saucepan with 1/2 tsp ground cumin, 1/2 tsp smoked paprika and a pinch of salt. Warm over low heat, stirring occasionally, until heated through (about 5–7 minutes). If desired, mash 1/3 of the beans slightly with the back of a spoon for texture. Finish with juice of the remaining half lime.

Divide minced garlic, 2 tsp cumin, 2 tsp chili powder, 1 tsp coriander and 3 tbs lime juice among the proteins. For steak and pork, add 1 tbs soy sauce. For pork, add 1 tbs honey if you want a glaze. Toss each protein to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Marinate proteins

Heat a large skillet or grill pan over medium-high heat. Add about 1 tbs olive oil for the first protein. Season the protein lightly with salt and pepper before cooking.

Cook proteins separately to optimize doneness: chicken strips — 4–6 minutes, stirring until cooked through and internal temperature reaches 165°F (74°C); steak strips — 2–4 minutes per side for medium-rare to medium depending on thickness; pork strips — 4–6 minutes until cooked through; shrimp — 1–2 minutes per side until pink and opaque. Cook in batches so the pan isn’t overcrowded and gets a good sear. Add 1 tbs oil between batches as needed.

Once each protein is cooked, transfer to a warm plate and tent with foil. If using any reserved marinade for finishing, simmer it briefly for 1–2 minutes in the pan to cook through and spoon over cooked protein.

Warm the soft flour tortillas: stack and wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or heat individually on a dry skillet for 15–20 seconds per side until pliable and warm.

Lay out warm tortillas and start assembling: spoon 1/4–1/3 cup cooked rice onto the center of each tortilla, top with 2–3 tbs warmed black beans, then add portioned amounts of the chosen proteins (about 2–3 oz of total protein per tortilla depending on appetites).

Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, salsa, and chopped cilantro. Squeeze a lime wedge over the filling if desired.

Impossible Chorizo Queso

Stoner Queso

Elote Queso

Chorizo Queso

Bacon Habanero Guac

Option €

Sour Cream

Corn Hard Tortillas

Rice

Jalapeño Lime Shrimp

Standard Barrio Box

Virgin Margarita Box

Canned Soda

Chips + Queso

Chips + Guac

Chips + Salsa

Side Of Sour Cream

Side Of Rice

Beef Barbacoa Taco

Jalapeño-lime Shrimp Taco

Impossible Chorizo Taco

Thai Chili Tofu Taco

Beer-braised Black Bean Taco

Chili-spiced Ground Sirloin Taco