Sidewinder Style, Beer-Battered Fries, Topped with Savory Beef Birria, Shredded 4-cheese blend, Homemade Salsa Verde, Mexican Crema, and Fresh Onion and Cilantro!

Birria Fries

Beef birria, mozzarella cheese, onions and cilantro stuffed between two flour tortillas. Topped with a swirl of Mexican crema and salsa verde. Served with lime and consommé

Birria Quesadilla

The Boss Rice Bowl features a hearty mix of seasoned rice topped with your choice of protein, fresh vegetables, and a savory sauce for a satisfying meal.

Boss Rice Bowl

Indulge in our Quesa Birria Tacos, featuring tender slow-cooked beef, melty cheese, and savory consomé, all wrapped in warm, crispy tortillas.

Quesa Birria Tacos

Crispy, seasoned fries twisted into a fun sidewinder shape, perfect for dipping and sharing.

Sidewinder Fries

Creamy cheesecake sandwiched between cinnamon sugar crust

Churro Cheesecake

A fun and delicious meal designed just for kids, featuring a variety of tasty options that are sure to please even the pickiest eaters.

Kids Meal

Marinated and braised in our consomme, deep fried, and then dusted with our Boss dry rub, a spritz of fresh lime, then drizzled with teriyaki and sprinkled with cilantro! Definitely a Fan Favorite!

Birri-yaki Wings

A hearty and nutritious dish featuring tender beans, seasoned to perfection for a wholesome experience.

Beans

Crispy tortilla chips served with a zesty, flavorful salsa for the perfect crunchy dip.

Chips and Salsa

A savory blend of tender birria meat served over fluffy rice, topped with fresh herbs and zesty sauce for a flavorful bowl experience.

Birri-Yaki Rice Bowl

Ramen noodles cooked in our savory consommé topped with beef birria, onions, cilantro, crema, and lime

Birria Ramen

Indulge in our Layered Birria Nacho Dip, featuring savory layers of tender birria, melted cheese, and zesty toppings, perfect for sharing or savoring on your own.

Layered Birria Nacho Dip

Buttered corn with our secret mayo mixture, Parmesan cheese, Boss Elote seasoning, and lime

Boss Elote

A zesty and flavorful taco sauce that adds the perfect kick to your favorite dishes.

Taco Sauce

Enjoy our Combo Meal featuring a delicious selection of your favorite dishes, perfectly paired for a satisfying meal experience.

Combo Meal

Beef birria, grilled jalapeños, and onions, crema, Cheddar and Monterey Jack cheese melted between two thick slices of grilled Texas toast

Gorilla Cheese Sandwich

A fluffy and versatile staple, this perfectly cooked rice serves as a delicious base for any meal.

Rice

Wash and peel the potatoes, then cut them into sidewinder shapes or wedges. Soak them in cold water for at least 30 minutes to remove excess starch.

Prepare the Potatoes

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and ground black pepper. Gradually whisk in the beer until the batter is smooth and thick.

Make the Beer Batter

Heat oil in a deep fryer or large pot to 350°F (175°C). Remove the potatoes from the water, pat them dry, and dip them into the beer batter. Fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Potatoes

On a large serving platter, layer the fried potatoes. Top them with the savory beef birria, then sprinkle with the shredded 4-cheese blend. Drizzle with homemade salsa verde and Mexican crema. Finally, garnish with diced onion and chopped cilantro.

Assemble the Dish

potatoes

all-purpose flour

cornstarch

beer

salt

ground black pepper

beef birria

shredded 4-cheese blend

homemade salsa verde

Mexican crema

fresh onion, diced

fresh cilantro, chopped

In a mixing bowl, combine the beef birria, mozzarella cheese, sliced onions, and chopped cilantro. Mix well to ensure even distribution of ingredients.

Prepare the Fillings

Place one flour tortilla on a flat surface. Spread a generous amount of the beef birria mixture onto half of the tortilla. Fold the other half of the tortilla over to create a half-moon shape.

Assemble the Quesadilla

Heat a skillet over medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on one side, or until golden brown. Flip the quesadilla and cook for another 3-4 minutes until the other side is also golden and the cheese has melted.

Cook the Quesadilla

Remove the quesadilla from the skillet and cut into wedges. Drizzle with Mexican crema and salsa verde. Serve with lime wedges and a side of consommé for dipping.

Serve

Beef birria

Mozzarella cheese, shredded

Onion, thinly sliced

Cilantro, chopped

Flour tortillas

Salsa verde

Lime wedges

Consommé

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

While the rice is cooking, season the chicken breast with salt and pepper. Heat sesame oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes on each side or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing into strips.

Prepare the Chicken

In the same skillet, add minced garlic, grated ginger, sliced carrot, and broccoli florets. Stir-fry for about 5-7 minutes or until the vegetables are tender but still crisp. Add soy sauce and mix well.

Stir-Fry the Vegetables

In serving bowls, layer the cooked jasmine rice, stir-fried vegetables, and sliced chicken. Garnish with chopped green onions and sesame seeds. Serve immediately.

Assemble the Bowl

Jasmine rice

Vegetable broth

Chicken breast

Broccoli florets

Carrot, sliced

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Green onions, chopped

Sesame seeds

Salt and pepper

Remove stems and seeds from the guajillo and ancho chiles. Soak them in hot water for about 15 minutes until softened.

Prepare the Chiles

In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, black pepper, salt, and lime juice. Blend until smooth.

Make the Marinade

In a large pot, combine the chuck roast, beef broth, bay leaves, and the blended marinade. Bring to a boil, then reduce heat and simmer for about 2-3 hours, or until the meat is tender.

Cook the Meat

Once the meat is cooked, remove it from the pot and shred it using two forks. Reserve the broth.

Shred the Meat

Heat a skillet over medium heat. Dip a corn tortilla in the reserved broth, then place it in the skillet. Add some shredded meat and sprinkle cheese on top. Fold the tortilla and cook until crispy and the cheese has melted. Repeat with remaining tortillas.

Make the Quesa Birria Tacos

Chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Onion

Cumin

Oregano

Black pepper

Salt

Bay leaves

Beef broth

Lime juice

Fresh cilantro

Wash and peel the russet potatoes. Cut them into thin, spiral shapes using a spiralizer or a knife. Aim for a thickness of about 1/4 inch.

Prep the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the fries crispier.

Soak the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Drain and pat the potatoes dry with a paper towel. Carefully add a handful of fries to the hot oil, making sure not to overcrowd the pot. Fry until golden brown, about 3-5 minutes.

Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt, paprika, garlic powder, and black pepper. Toss to coat evenly.

Season the Fries

If desired, sprinkle with Parmesan cheese and garnish with chopped fresh parsley. Serve immediately while hot.

Russet potatoes

Vegetable oil

Paprika

Garlic powder

Parmesan cheese (optional)

Fresh parsley (for garnish, optional)

In a medium bowl, mix melted butter, flour, sugar, cinnamon, and salt until combined. Press mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.

Prepare the crust

In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, vanilla extract, and mix well. Add eggs one at a time, mixing well after each addition.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Combine and bake

In a small bowl, mix the sugar and cinnamon together for the topping.

Prepare the cinnamon sugar coating

Once chilled, remove the cheesecake from the springform pan. Dust the top with the cinnamon sugar mixture before slicing and serving.

cream cheese

granulated sugar

sour cream

vanilla extract

eggs

cinnamon

butter

granulated sugar (for coating)

cinnamon (for coating)

Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Place them on a baking sheet and bake for 25-30 minutes or until fully cooked.

In a pot of boiling water, add the broccoli florets and sliced carrots. Cook for about 3-4 minutes until tender but still crisp. Drain and set aside.

Cook the Vegetables

In the same pot, add the whole wheat pasta and cook according to package instructions (usually 8-10 minutes). Drain and set aside.

Cook the Pasta

In a large mixing bowl, combine the cooked pasta, vegetables, shredded cheddar cheese, and tomato sauce. Mix well to combine.

Combine Everything

Slice the baked chicken and serve on top of the pasta and vegetable mixture. Enjoy your delicious kids meal!

Chicken Breast

Broccoli Florets

Olive Oil

Garlic Powder

Black Pepper

Cheddar Cheese, shredded

Whole Wheat Pasta

Tomato Sauce

In a large bowl, combine the chicken wings and consomme. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.

Marinate the Wings

In a small bowl, mix together all the ingredients for the Boss dry rub until well combined.

Prepare the Dry Rub

Heat oil in a deep fryer or large pot to 350°F (175°C). Remove the wings from the marinade and allow excess liquid to drip off. Fry the wings in batches for about 8-10 minutes or until golden brown and cooked through. Drain on paper towels.

Fry the Wings

While the wings are still hot, toss them in the Boss dry rub until evenly coated.

Dust with Dry Rub

Drizzle teriyaki sauce over the wings and spritz with fresh lime juice. Garnish with chopped cilantro before serving.

Serve with Toppings

chicken wings

consomme

lime juice

teriyaki sauce

fresh cilantro

Rinse the dried beans under cold water and remove any debris. Soak the beans overnight in a large bowl filled with water.

Prepare the Beans

Drain the soaked beans and place them in a pot. Add 4 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours, or until beans are tender. Add salt during the last 10 minutes of cooking.

Cook the Beans

In a separate pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, cumin, and black pepper, and cook for another 2 minutes.

Sauté the Aromatics

Once the beans are cooked, drain them and add to the pan with the sautéed aromatics. Mix well and cook for an additional 5 minutes to combine flavors. Stir in chopped cilantro before serving.

Combine and Serve

Dried beans (any variety such as black, pinto, or kidney)

Water

Olive oil

Onion, chopped

Fresh cilantro, chopped

Cut the corn tortillas into triangles. Heat the vegetable oil in a deep skillet over medium heat. Once hot, carefully add the tortilla triangles and fry until golden brown and crispy, about 2-3 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt.

Make the Chips

Chop the tomatoes, onion, cilantro, and jalapeño. In a bowl, mix together the chopped ingredients. Add lime juice and salt to taste. Stir well to combine.