Fresh asparagus, lightly seasoned and cooked.

Asparagus

A delicious combination of shrimp and lobster in a flavorful enchilada.

Shrimp & Lobster Enchilada

Freshly made guacamole served with crispy tortilla chips.

Chips and Guacamole

Delicious fish tacos served with fresh ingredients.

Fish Tacos

Traditional enchiladas made with blue corn tortillas.

Blue Corn Enchiladas

Grilled to perfection, this skirt steak is a house favorite.

Skirt Steak

Tacos filled with crispy coconut shrimp and fresh toppings.

Coconut Shrimp Tacos

Creamy mashed potatoes infused with red pepper for a unique flavor.

Red Pepper Mashed Potatoes

Rinse the asparagus under cold water and trim the tough ends off.

Prepare the Asparagus

In a mixing bowl, toss the asparagus with olive oil, salt, and black pepper until evenly coated.

Season the Asparagus

Heat a large skillet over medium-high heat. Add the seasoned asparagus and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Cook the Asparagus

Remove the skillet from heat and drizzle with lemon juice before serving.

Finish with Lemon

Fresh asparagus

Olive oil

Salt

Black pepper

Lemon juice

In a skillet over medium heat, sauté onion and garlic until translucent. Add bell pepper and cook for another 2-3 minutes.

Prepare the Filling

Add shrimp and cook until they turn pink. Mix in the lobster meat, cilantro, lime juice, salt, and pepper. Set aside.

Add Seafood

Preheat the oven to 180°C (350°F). Spread a layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the seafood mixture, roll tightly, and place seam-side down in the dish.

Assemble the Enchiladas

Pour remaining enchilada sauce over the rolled tortillas, sprinkle with cheese, and bake for 20-25 minutes until bubbly and golden.

Top and Bake

shrimp, peeled and deveined

lobster meat, cooked and shredded

garlic, minced

onion, diced

bell pepper, diced

cilantro, chopped

lime juice

salt

black pepper

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

Prepare the Guacamole

Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mash the Avocados

Stir in the lime juice, salt, diced tomatoes, diced red onion, chopped cilantro, and jalapeño (if using) until well combined.

Add Ingredients

Taste the guacamole and adjust seasoning with more salt or lime juice if needed.

Taste and Adjust

Transfer the guacamole to a serving bowl and serve with tortilla chips.

Serve

ripe avocados

diced tomatoes

diced red onion

chopped cilantro

jalapeño (optional)

tortilla chips

In a bowl, mix together olive oil, lime juice, cumin, paprika, salt, and black pepper. Add the fish fillets and coat them well with the marinade. Let it marinate for at least 15 minutes.

Prepare the Fish

Preheat a grill or skillet over medium-high heat. Cook the marinated fish for about 3-4 minutes on each side, or until cooked through and flaky. Remove from heat and let it rest for a few minutes.

Cook the Fish

In a dry skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Warm the Tortillas

Flake the cooked fish into bite-sized pieces and place it on the warmed tortillas. Top with shredded cabbage, chopped cilantro, avocado slices, sour cream, and salsa.

Assemble the Tacos

Serve immediately while warm. Enjoy your delicious fish tacos!

White fish fillets (such as cod or tilapia)

Lime juice

Cumin

Paprika

Corn tortillas

Cabbage, finely shredded

Fresh cilantro, chopped

Avocado, sliced

Sour cream or Greek yogurt

Salsa

In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in chili powder, ground cumin, and salt. Add the enchilada sauce and simmer for 10 minutes.

Make the Enchilada Sauce

In a bowl, combine shredded cheese, black beans, diced onion, and chopped cilantro. Mix well.

Preheat your oven to 375°F (190°C). Take a blue corn tortilla, fill it with the cheese and bean mixture, and roll it up. Place the rolled tortillas seam-side down in a greased baking dish.

Pour the enchilada sauce over the rolled tortillas, ensuring they are well-coated. Bake in the preheated oven for 20-25 minutes, until heated through and cheese is melted.

Add Sauce and Bake

Remove from oven, let cool for a few minutes, then serve hot, garnished with additional cilantro if desired.

Blue corn tortillas

Shredded cheese (cheddar or Oaxaca)

Cooked black beans

Diced onion

Chopped cilantro

Enchilada sauce

Garlic cloves, minced

Chili powder

Ground cumin

In a large bowl, combine olive oil, minced garlic, lime juice, soy sauce, ground cumin, salt, and black pepper. Whisk until well mixed. Add the skirt steak to the bowl and coat it well with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for more flavor.

Marinate the Steak

Preheat your grill to high heat (around 450°F to 500°F). Make sure the grates are clean and lightly oiled.

Preheat the Grill

Remove the skirt steak from the marinade and let any excess drip off. Place the steak on the preheated grill and cook for about 3-4 minutes on each side for medium-rare, or until it reaches your desired doneness.

Grill the Steak

Remove the steak from the grill and let it rest for 5-10 minutes. Slice against the grain into thin strips.

Rest and Slice

Garnish the sliced steak with chopped fresh cilantro. Serve immediately with your choice of sides.

Garnish and Serve

Skirt steak

Fresh lime juice

Soy sauce

In a medium bowl, combine the all-purpose flour, salt, and black pepper. In another bowl, beat the egg. In a third bowl, mix the coconut flakes and panko breadcrumbs.

Prepare the Shrimp

Dredge each shrimp in the flour mixture, then dip into the beaten egg, and finally coat with the coconut and panko mixture. Set aside.

Coat the Shrimp

Heat oil in a deep skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Warm the taco shells and fill them with crispy coconut shrimp. Top with your choice of fresh toppings such as shredded cabbage, avocado slices, and cilantro.

Shrimp, peeled and deveined

Coconut flakes

Panko breadcrumbs

All-purpose flour

Egg, beaten

Oil for frying

Peel and chop the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Prepare the Potatoes

Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes or until tender. Drain and return to the pot.

Cook the Potatoes

While the potatoes are cooking, roast the red bell pepper over an open flame or in a broiler until charred. Place in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel, seed, and chop the pepper.

Roast the Red Pepper

Add the butter, milk, salt, black pepper, and garlic powder to the drained potatoes. Mash until creamy and smooth.

Mash the Potatoes

Fold in the chopped roasted red pepper and chives into the mashed potatoes. Adjust seasoning to taste.

Combine Ingredients

Transfer the red pepper mashed potatoes to a serving dish. Garnish with additional chives if desired and serve warm.