Savory pastry filled with ground beef and spices.

Empanadas

Refreshing cocktail with rum, mint, and lime.

Mojito

Three soft or hard shell tacos with your choice of protein.

Tacos

Classic margarita made with fresh lime juice.

Margarita

Traditional Spanish rice dish with seafood and saffron.

Paella

Fried dough pastry rolled in cinnamon sugar.

Churros

A large burrito filled with steak and all the fixings.

Steak Burrito

Three soft tacos filled with grilled chicken.

Chicken Tacos

Melted cheese with chorizo, served with tortillas.

Queso Fundido

Freshly made guacamole served with tortilla chips.

Guacamole

In a large bowl, combine the all-purpose flour and salt. Mix well.

Mix Dry Ingredients

Cut cold unsalted butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Incorporate Butter

Add the egg yolks and cold water to the flour mixture. Mix until the dough comes together. If the dough is too dry, add a little more cold water, one tablespoon at a time.

Add Wet Ingredients

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

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

Cook the Beef

Add the ground beef to the skillet. Stir in paprika, cumin, salt, and black pepper. Cook until the beef is browned and cooked through, about 5-7 minutes. Remove from heat and let cool.

Add Spices and Beef

After chilling, remove the dough from the refrigerator. Roll it out on a floured surface to about 1/8 inch thick. Cut out circles using a 4-5 inch round cutter.

Roll Out the Dough

Place about 1-2 tablespoons of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for an extra seal.

Fill the Empanadas

Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to create a golden crust.

Prepare for Baking

Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown. Remove from the oven and let cool slightly before serving.

Bake

All-purpose flour

Unsalted butter

Egg yolks

Salt

Cold water

Ground beef

Onion, chopped

Garlic, minced

Paprika

Cumin

Black pepper

Olive oil

Egg, beaten (for egg wash)

In a sturdy glass, add the fresh mint leaves. Use a muddler to gently press the leaves to release their essential oils, about 5-6 times. Be careful not to shred the leaves.

Prepare the Mint

Add the white rum, fresh lime juice, and simple syrup to the glass with the muddled mint. Stir gently to combine.

Mix the Base Ingredients

Fill the glass with ice cubes, leaving a little space at the top.

Add Ice

Pour the club soda over the ice and the mixture in the glass. Stir gently to mix.

Top with Club Soda

Garnish the mojito with a lime wedge and an additional sprig of fresh mint, if desired. Serve immediately with a straw.

Garnish and Serve

White Rum

Fresh Lime Juice

Simple Syrup

Fresh Mint Leaves

Club Soda

Lime Wedge

Ice Cubes

In a skillet over medium heat, cook 1 pound of ground beef until browned and fully cooked, about 7-10 minutes. Drain excess fat, if necessary, and season with taco seasoning according to package instructions.

Cook Ground Beef

If using shredded chicken, cook 1 pound of chicken breasts in boiling water or in a slow cooker until fully cooked (165°F internal temperature). Shred the chicken using two forks and mix with taco seasoning.

Shred Chicken

If using black beans, drain and rinse the can of black beans. Heat in a small saucepan over medium heat until warmed through, about 5 minutes. Season with salt and pepper to taste.

Prepare Black Beans

If using soft taco shells, warm them in a microwave or on a dry skillet for about 30 seconds on each side. For hard taco shells, bake them in the oven according to package instructions until crispy.

Warm the Taco Shells

Place a generous amount of your chosen protein (ground beef, shredded chicken, or black beans) into each taco shell.

Fill the Tacos

Top each taco with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and salsa. Add avocado or guacamole, chopped cilantro, and lime wedges as desired.

Add Toppings

Soft taco shells

Hard taco shells

Shredded chicken

Black beans

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour cream

Salsa

Avocado or guacamole

Chopped cilantro

Lime wedges

Take a lime wedge and run it along the rim of your glass to moisten it. Dip the rim into a plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the fresh lime juice, tequila, triple sec, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Strain the mixture into the prepared glass filled with ice or serve it straight up without ice, depending on your preference.

Strain and Serve

Garnish with a lime wedge on the rim of the glass. Serve immediately and enjoy your classic margarita!

Garnish and Enjoy

Fresh lime juice

Tequila

Triple sec

Simple syrup

Salt (for rimming glass)

Lime wedges (for garnish)

In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release their flavor and color.

Prepare the Saffron

Dice the onion, red bell pepper, and tomatoes. Mince the garlic and set all the vegetables aside.

Prepare the Vegetables

Ensure that the shrimp, mussels, and calamari are cleaned and ready for cooking.

Prepare the Seafood

In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and red bell pepper. Sauté for about 5 minutes until softened.

Sauté the Vegetables

Add the diced tomatoes to the pan and cook for another 3-4 minutes until they start to break down.

Add the Tomatoes

Stir in the Bomba rice, smoked paprika, and salt. Toast the rice for about 2 minutes, stirring occasionally.

Incorporate the Rice and Spices

Pour in the chicken broth and add the soaked saffron along with its water. Bring to a boil.

Add the Broth and Saffron

Reduce the heat to low and let the mixture simmer without stirring for about 15-20 minutes, or until the rice is almost cooked and most of the liquid is absorbed.

Simmer the Paella

Arrange the shrimp, mussels, and calamari on top of the rice. Cover the pan and cook for an additional 5-8 minutes or until the seafood is cooked through.

Add the Seafood

Remove from heat and let it rest for 5 minutes. Garnish with green peas and serve hot.

Finish and Serve

Shrimp, peeled and deveined

Mussels, cleaned

Calamari, sliced

Bomba rice (or Arborio)

Saffron threads

Smoked paprika

Onion, diced

Red bell pepper, diced

Green peas

Tomatoes, diced

Chicken broth

In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a gentle boil.

Combine Ingredients

Remove the saucepan from heat and quickly stir in the all-purpose flour until a smooth dough forms. Return to low heat and stir for 1-2 minutes until the dough pulls away from the sides of the pan.

Add Flour

Transfer the dough to a mixing bowl. Allow it to cool for a minute, then add the eggs one at a time, mixing well after each addition until smooth and glossy.

Incorporate Eggs

In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside for later use.

Mix Cinnamon Sugar

In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Ensure there’s enough oil for frying without the dough touching the bottom.

Heat Oil

Using a piping bag fitted with a star tip, fill the bag with the churro dough. Pipe 4-6 inch long strips of dough directly into the hot oil, cutting with scissors to release.

Pipe Churros

Fry the churros for about 2-3 minutes or until golden brown, turning occasionally for even cooking.

Fry Churros

Remove the churros from the oil with a slotted spoon and drain on paper towels. While still warm, roll the churros in the cinnamon sugar mixture until well coated.

Drain and Coat

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

ground cinnamon

vegetable oil

In a bowl, combine olive oil, garlic powder, cumin, paprika, salt, and black pepper. Rub the mixture over the flank steak, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Once hot, add the marinated flank steak and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from heat and let it rest for 5-10 minutes before slicing.

Cook the Steak

After resting, slice the steak against the grain into thin strips.

Slice the Steak

Warm the flour tortillas in a dry skillet over low heat for about 30 seconds on each side to make them more pliable.

Prepare the Tortillas

On each tortilla, layer a portion of cooked rice, black beans, sliced steak, shredded cheese, sour cream, guacamole, salsa, and chopped cilantro.

Build the Burrito

Fold the sides of the tortilla inwards, then roll it from the bottom to the top tightly. Repeat with the remaining tortillas and fillings.

Roll the Burrito

Cut the burritos in half if desired and serve with additional salsa and guacamole on the side.

Serve the Burritos

Flank steak

Garlic powder

Large flour tortillas

Cooked rice

Shredded cheese (cheddar or Monterey Jack)

In a medium bowl, combine olive oil, lime juice, ground cumin, chili powder, salt, and black pepper. Add the chicken breasts and coat well with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat a grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should reach 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Then slice it into thin strips.

Slice the Chicken

While the chicken is resting, warm the soft taco tortillas on a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.

Warm the Tortillas

Place a few slices of grilled chicken in the center of each warm tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.