Horchata

Sour Cream

Authentic birria tacos made with slow-cooked beef.

Birria Tacos

Three tacos of your choice, served with rice and beans.

Taco Trio

Margarita

Guacamole

Cinnamon-sugar dusted churros served with chocolate sauce.

Churros

Large flour tortilla filled with your choice of protein, rice, beans, and salsa.

Burrito

Three tacos of your choice with rice and beans.

Taco Plate

Crispy tortilla chips served with fresh salsa.

Chips & Salsa

Chips and Salsa

Chicken Taco

Vegetarian Taco

Carnitas Taco

Beef Taco

Made fresh in house. A blend of herbs and spices with crema. Great to tone down the heat of a birria!

Lime Crema

Imported from Mexico. Flavours change daily!

Jarritos

Consomme

Candied Jalapeños

Salsa Roja

Our signature slaw with a house made honey-lime vinaigrette.

Honey Lime Slaw

Rice cooked in our chicken consomè. Spicy!

Birria Rice

Corn tortilla chips, salsa roja. Our birria crema is made with our signature birria spice blend.

Chips, Salsa & Birria Crema

Charred corn with a creamy sauce, topped with cotija cheese, seasoning and lime.

Esquites (Street Corn)

Place the long grain white rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the horchata from being too thick.

Rinse the Rice

In a large bowl, combine the rinsed rice and 4 cups of water. Add the cinnamon sticks and allow to soak for at least 4 hours, or preferably overnight. This helps to soften the rice and infuse the water with cinnamon flavor.

Soak the Rice

After soaking, transfer the rice, cinnamon sticks, and water to a blender. Blend on high until the rice is very finely ground and the mixture appears milky, about 1-2 minutes.

Blend the Mixture

Using a fine mesh strainer or cheesecloth, strain the liquid into a large pitcher or bowl, discarding the solid rice and cinnamon. This will give you a smooth horchata base.

Strain the Liquid

To the strained liquid, add 1 cup of sugar, 1 tsp of vanilla extract, and a pinch of salt. Stir well until the sugar is fully dissolved.

Sweeten the Horchata

Pour in 2 cups of milk (or almond milk for a dairy-free version) and mix until fully combined. Adjust sweetness if necessary.

Add Milk

Refrigerate the horchata for at least 2 hours to chill. Serve over ice and enjoy your refreshing horchata!

Chill and Serve

Long grain white rice

Cinnamon sticks

Water

Sugar

Vanilla extract

Milk (or almond milk for a dairy-free option)

Salt

In a clean bowl, combine the heavy cream and buttermilk. Use a whisk or spatula to mix them together until they are well blended.

Combine Ingredients

Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 12 to 24 hours. This allows the mixture to thicken and develop a tangy flavor.

Cover and Let Sit

After the resting period, check the consistency of the mixture. It should be thick and creamy. If it’s not thick enough, let it sit for a few more hours.

Check Consistency

Once the sour cream reaches the desired thickness, stir it gently to smooth out the texture. Transfer it to an airtight container and refrigerate it. It will continue to thicken slightly as it chills.

Refrigerate

Your homemade sour cream is now ready to use! It can be served with baked potatoes, tacos, or used as a base for dips and dressings.

Serve

Heavy Cream

Buttermilk

Cut the chuck roast into large chunks and season with salt and black pepper. In a large pot or Dutch oven, place the beef, beef broth, bay leaves, cumin, oregano, garlic cloves, and whole onion.

Prepare the Beef

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the beef is tender and easily shredded.

Cook the Beef

While the beef is cooking, remove the stems and seeds from the guajillo and ancho chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.

Prepare the Chilies

In a blender, combine the toasted chilies, cinnamon stick, cloves, tomato, and water. Blend until smooth. If needed, add more water to reach desired consistency.

Make the Sauce

Once the beef is cooked, remove it from the pot. Strain the broth into the blender with the chili sauce and blend until combined. Add the shredded beef back into the pot with the combined sauce and simmer for another 30 minutes.

Combine with Beef

In a separate skillet, lightly toast the corn tortillas on both sides until warm and pliable.

Prepare the Tortillas

Fill each tortilla with a generous amount of the shredded beef mixture, then top with chopped onion, cilantro, and sliced radishes.

Assemble the Tacos

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

Chuck roast

Beef broth

Bay leaves

Cumin

Dried oregano

Garlic cloves

Onion

Black pepper

Dried guajillo chilies

Dried ancho chilies

Cinnamon stick

Cloves

Tomato

Corn tortillas

Chopped onion

Chopped cilantro

Lime wedges

Sliced radishes

In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain excess fat.

Prepare Ground Beef

Add 1 tablespoon of taco seasoning to the ground beef and mix well. Set aside once cooked.

Season Ground Beef

In the same skillet, add the ground chicken. Cook until fully cooked and no longer pink in the center.

Prepare Ground Chicken

Add the remaining tablespoon of taco seasoning to the ground chicken and mix well. Set aside once cooked.

Season Ground Chicken

Rinse and drain the black beans. In a saucepan, combine black beans and corn, heating over medium until warmed through.

Heat Black Beans and Corn

Warm corn or flour tortillas on a skillet for about 30 seconds on each side until pliable.

Prepare Tortillas

For each taco, choose a filling (ground beef, ground chicken, or black beans) and place it in the center of the tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and jalapeños.

Assemble Tacos

In a medium pot, combine the white rice, water, and salt. Bring to a boil over high heat.

Cook Rice

Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is cooked and water is absorbed.

Simmer Rice

Ground beef

Ground chicken

Black beans

Corn

Taco seasoning

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Sliced jalapeños

White rice

Take a lime wedge and run it around the rim of a chilled rocks glass. Dip the rim into salt to coat it lightly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, add 2 oz of tequila, 1 oz of fresh lime juice, 1 oz of triple sec, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with 1 cup of ice, secure the lid, and shake vigorously for about 15 seconds until well chilled.

Add Ice and Shake

Strain the mixture into the prepared rocks glass filled with fresh ice. Optionally, garnish with a lime wedge on the rim.

Strain and Serve

Tequila

Fresh Lime Juice

Triple Sec

Simple Syrup

Lime Wedge

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocado to your desired level of creaminess. For a chunky guacamole, leave some pieces intact.

Mash the Avocados

Squeeze the juice of one lime over the mashed avocado to add flavor and prevent browning.

Add Lime Juice

Finely chop the tomato, red onion, and cilantro, and add them to the avocado mixture.

Chop Vegetables

Minced the garlic clove and mix it into the guacamole for an extra kick.

Add Garlic

Sprinkle in the salt and add black pepper to taste. Mix everything well to combine all flavors.

Season

Transfer the guacamole to a serving bowl and enjoy with tortilla chips, veggies, or as a topping for your favorite dishes.

Avocados

Lime

Red Onion

Cilantro

Garlic

Black Pepper

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Prepare the dough

Once boiling, remove from heat and stir in flour until a dough forms. Let it cool for about 10 minutes.

Add flour

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

Incorporate eggs

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

Heat oil

Transfer dough to a piping bag fitted with a star tip. Pipe churros into hot oil, cutting them to your desired length.

Pipe churros

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

Fry churros

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

Dust with cinnamon sugar

In a small saucepan over medium heat, bring the heavy cream just to a simmer.

Heat the cream

Remove from heat and add the chocolate chips. Stir until smooth and glossy.

Add chocolate

Stir in vanilla extract for added flavor.

Add vanilla

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

vegetable oil

cinnamon

granulated sugar (for dusting)

heavy cream

semi-sweet chocolate chips

vanilla extract

Cook the chicken breast and black beans if not already cooked. Cook the rice according to package instructions and have all toppings ready.