G4 Blanco, Cointreau, fresh lime, apple cider, agave, cinnamon, apple crisp, tajin-brown sugar rim

APPLE BOTTOM "RITA"

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Filled with ropa vieja with chipotle aioli and sour cream.

In a large pot, heat olive oil over medium heat. Add sliced onion and bell pepper, and sauté until soft and translucent.

Sauté Vegetables

Add minced garlic and cook for another minute.

Add Garlic

Add flank steak, diced tomatoes, cumin, oregano, bay leaf, salt, black pepper, and water. Bring to a boil, then reduce to a simmer.

Simmer the Ropa Vieja

Cover and cook for about 2 hours, or until the meat is tender and can be shredded easily.

Cook Meat

Remove the steak, shred it with two forks, and return it to the pot. Stir the shredded meat into the sauce and let it simmer for an additional 15 minutes.

Shred and Combine

Preheat Oven

Wash the russet potatoes and poke several holes with a fork. Rub them with olive oil, and sprinkle with salt and black pepper.

Prepare Potatoes

Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until fork-tender.

Bake Potatoes

Once baked, remove from the oven, let cool slightly, then cut them in half lengthwise and scoop out some of the flesh to create space for the filling.

Scoop Potatoes

In a small bowl, combine mayonnaise, chipotle peppers (finely chopped), and lime juice. Mix well until smooth.

Make Aioli

Fill each potato half with the shredded ropa vieja.

Fill Potatoes

Drizzle with chipotle aioli and top with a dollop of sour cream. Garnish with chopped cilantro.

Garnish and Serve

Russet potatoes

Olive oil

Salt

Black pepper

Flank steak

Onion, sliced

Green bell pepper, sliced

Garlic, minced

Canned diced tomatoes

Cumin

Oregano

Bay leaf

Water

Mayonnaise

Chipotle peppers in adobo sauce

Lime juice

Sour cream

Chopped cilantro

Stuffed Potato

Delight in our perfectly caramelized sweet plantains, golden-brown and bursting with natural sweetness. Each bite offers a luscious, melt-in-your-mouth experience, making them the perfect accompaniment to any meal or a delectable snack on their own. Enjoy a taste of the tropics with this irresistible dish!

Sweet Plantains

Indulge in the creamy delight of our classic ice cream, available in rich vanilla or decadent chocolate. Each scoop is a perfect blend of smooth texture and vibrant flavor, crafted to satisfy your sweet cravings. Whether you prefer the timeless essence of vanilla or the luscious depth of chocolate, this treat is sure to bring a smile to your face and a chill to your palate.

Vanilla or Chocolate Ice Cream

Indulge in our decadent Tres Leches Cake, a delightful Latin American classic. This sumptuous dessert is soaked in a rich blend of three milks, creating a moist and airy texture that melts in your mouth. Topped with a light, fluffy whipped cream and a hint of vanilla, each slice is a sweet escape that perfectly balances sweetness and creaminess. Perfectly paired with a cup of coffee or enjoyed on its own, this cake is sure to satisfy your sweet cravings!

Tres Leches Cake

Caramelized plantains served in a traditional maple syrup and berries Macedonia with virgin butter.

Traditional Pancakes

3 eggs, with 3 different toppings. Onions, tomatoes, cheese, bacon, spinach, mushrooms, asparagus, jalapeno & Mexican chorizo.

Omelet

6oz New York steak, 2 egg, potatoes and greens.

Steak and Eggs

Make Stuffed Potato Recipe in just 2h . Filled with ropa vieja with chipotle aioli and sour cream.

Stuffed Potato Recipe

Ingredients

Potatoes

Ropa Vieja

Chipotle Aioli

Toppings

Method

Preparing Ropa Vieja