Natural Flavor

Meat Burrito

Mixed vegetables with black beans and cheese.

Vegetarian Taco

Bean Burrito

Pico De Gallo Taco

Crispy fish with cabbage and chipotle sauce.

Pescado Taco

Lemonade

Pork Taco

Fish Burrito

Chips & Salsa

Shrimp Burrito

Beef Burrito

Shrimp Taco

Chips

Mexican Coke

Flour tortilla filled with grilled chicken and cheese.

Chicken Quesadilla

Carne Asada Burrito

Flour tortilla filled with melted cheese.

Cheese Quesadilla

Pollo Burrito

Slow cooked beef burrito with rice and beans

Barbacoa Burrito

Agua Fresca

Seasonal vegetables burrito with rice and beans

Veggie Burrito

Chicken

Veggie

Wash the fresh basil leaves thoroughly under running water and pat them dry with a clean towel. Peel the garlic cloves and set aside.

Prep the Ingredients

In a dry skillet over medium heat, lightly toast the pine nuts or walnuts until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.

Toast the Nuts

In a food processor, combine the fresh basil leaves, garlic cloves, lemon juice, and toasted nuts. Pulse until coarsely chopped.

Combine Ingredients

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt, black pepper, and red pepper flakes to taste.

Add Olive Oil and Seasoning

Transfer the blended sauce to a bowl and stir in the grated Parmesan cheese until well combined.

Mix in Parmesan

Taste the sauce and adjust seasoning if needed, adding more salt, pepper, or red pepper flakes according to your preference.

Taste and Adjust

Fresh basil leaves

Garlic cloves

Lemon juice

Olive oil

Salt

Black pepper

Parmesan cheese, grated

Pine nuts or walnuts

Red pepper flakes

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Beef

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

Add Onion and Garlic

Sprinkle the taco seasoning over the meat mixture. Stir well to combine, and cook for an additional 2 minutes.

Season the Mixture

Add the drained beans and corn to the skillet. Stir to combine and heat through for about 3 minutes.

Incorporate Beans and Corn

Remove the skillet from heat and stir in the shredded cheddar cheese and chopped cilantro until the cheese is melted.

Add Cheese and Cilantro

Warm the large flour tortillas in a microwave for about 20-30 seconds until pliable.

Prepare Tortillas

Place a generous amount of the beef filling in the center of each tortilla. Top with shredded lettuce, sour cream, and salsa.

Assemble Burritos

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Ensure the filling is securely wrapped inside.

Wrap the Burritos

Cut the burrito in half if desired and serve immediately. Enjoy your delicious meat burritos!

Serve

Ground beef

Onion, chopped

Garlic, minced

Taco seasoning

Beans, drained and rinsed (black or pinto)

Corn, canned or frozen

Cheddar cheese, shredded

Fresh cilantro, chopped

Large flour tortillas

Sour cream

Salsa

Lettuce, shredded

Dice the bell pepper, red onion, and zucchini into small pieces. Mince the garlic.

Chop the Vegetables

If using frozen corn, thaw it under running water. If using canned corn, drain and rinse it.

Prepare the Corn

In a large skillet, heat olive oil over medium heat. Add the diced bell pepper, red onion, zucchini, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally until heated through.

Add Beans and Spices

In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

Spoon the vegetable and bean mixture onto each tortilla. Top with shredded cheese.

Fill the Tacos

Garnish the tacos with fresh cilantro, slices of avocado, and serve with lime wedges on the side.

Add Toppings

Serve the tacos immediately while warm, and enjoy your delicious vegetarian tacos!

Serve and Enjoy

Bell Pepper

Red Onion

Corn (canned or frozen)

Zucchini

Garlic

Black Beans (canned, drained and rinsed)

Shredded Cheese (cheddar or Mexican blend)

Corn Tortillas

Olive Oil

Cumin

Chili Powder

Black Pepper

Fresh Cilantro

Lime Wedges

Avocado

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

Stir in the black beans, cooked rice, diced tomatoes, corn kernels, chili powder, cumin, salt, and black pepper. Mix well and cook for an additional 5-7 minutes until heated through.

Add the Beans and Seasonings

If desired, warm the flour tortillas in a dry skillet for about 30 seconds on each side or in the microwave for 10-15 seconds.

Take a warmed tortilla and place a generous scoop of the bean filling in the center. Sprinkle shredded cheese on top.

Fill the Tortillas

Add a dollop of sour cream, sliced jalapeños, and fresh cilantro if using.

Fold in the sides of the tortilla and roll it up tightly from the bottom. Repeat with the remaining tortillas and filling.

Wrap the Burrito

Cut each burrito in half and serve warm. Enjoy your homemade bean burritos!

Cut and Serve

Black beans

Cooked rice

Diced tomatoes

Corn kernels

Chopped onion

Chili powder

Flour tortillas

Shredded cheese (cheddar or Mexican blend)

Sliced jalapeños

Fresh cilantro (optional)

Dice the tomatoes, red onion, and jalapeño pepper finely. Remove seeds from the jalapeño if you prefer less heat.

In a mixing bowl, combine the diced tomatoes, red onion, jalapeño, and chopped fresh cilantro.

Mix Ingredients

Squeeze the juice of one lime over the vegetable mixture.

Add Lime Juice

Add salt and black pepper to the mixture. Stir well to combine all the ingredients.

Allow the pico de gallo to sit for at least 15 minutes at room temperature to let the flavors meld.

Let it Sit

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Place a scoop of cooked ground beef or chicken in the center of each tortilla.

Add the Protein

Add a generous spoonful of the prepared pico de gallo on top of the protein.

Top with Pico De Gallo

Sprinkle shredded cheese over the pico de gallo and add a dollop of sour cream.

Add Cheese and Sour Cream

Fold the tortillas in half and serve immediately while warm.

Tomatoes

Jalapeño Pepper

Lime

Cooked Ground Beef or Chicken

Shredded Cheese

Sour Cream

In a bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.

Prepare the batter

In another bowl, whisk together the egg and water. Gradually add the wet mixture to the dry ingredients, stirring until smooth.

Add wet ingredients

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

Heat the oil

Cut the fish into strips or bite-sized pieces. Dip each piece into the batter, ensuring it is well coated.

Coat the fish

Carefully place the battered fish into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the fish

In a bowl, combine mayonnaise, chopped chipotle peppers, lime juice, garlic powder, and salt. Mix until smooth and well combined.

Make the sauce

In a dry skillet, warm the corn tortillas over medium heat, flipping them until pliable but not crispy.

Warm the tortillas

On each tortilla, place a few pieces of fried fish, top with shredded cabbage, drizzle with chipotle sauce, and garnish with fresh cilantro if desired.

Assemble the tacos

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

White fish fillets (like cod or tilapia)

All-purpose flour

Cornstarch

Baking powder

Water

Vegetable oil

Corn tortillas

Shredded cabbage

Lime wedges

Mayonnaise

Chipotle peppers in adobo sauce

Lime juice

Garlic powder

Roll the lemons on a flat surface with your palm to soften them. Cut the lemons in half and use a citrus juicer to extract the juice. Strain the juice to remove seeds and pulp, and set aside.

Juicing the Lemons

In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.

Making the Sugar Syrup

In a large pitcher, combine the freshly squeezed lemon juice, the cooled sugar syrup, and the remaining 3 cups of water. Stir well to combine.

Combining Ingredients

Add ice cubes to individual serving glasses. Pour the lemonade over the ice and garnish with lemon slices and fresh mint leaves if desired.

Serving

Fresh Lemons

Granulated Sugar

Ice Cubes

Lemon Slices

Fresh Mint Leaves

Pat the pork shoulder dry with paper towels. Season generously with salt, black pepper, chili powder, cumin, garlic powder, and onion powder, ensuring all sides are coated.

Season the Pork

Place the seasoned pork shoulder in a slow cooker. Pour the chicken broth and lime juice over the pork. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.