Cold brew espresso, coffee liqueur, crème de cacao, coconut rum, frothed cream

Spiked Cappucino

Silver tequila, pink grapefruit, key lime, agave, club soda

La Paloma

Malbec steamed with agave, cinnamon and clove

Mulled Wine

Askinosie hot cocoa, Peruvian pisco, frothed cream

Spiked Hot Chocolate

Large white corn and peanut masa tamale steamed in a banana leaf topped with sautéed peppers, onions & pico de gallo

Vegan Tamal

A mountain of tortilla chips topped black beans, seasoned jackfruit, sriracha & pico de gallo

Jackfruit Nachos

Iced Yerba Mate

Leblon cachaca, ginger liqueur, key lime, agave, brown sugar rim

Ginger Caipirinha

Rumchata, coconut rum, pineapple juice and a dash of cinnamon

Rumchata Colada

Sautéed chicken, peanuts, peas and gold potato in cheesy black mint and oregano sauce topped with cilantro & shaved Parmesan

Chicken Ocopa

Blend of chorizo and all natural angus beef topped with Provolone, fried egg & yellow pepper mayo

Chori-Burger

Inca Kola is a sweet, carbonated soft drink known for its bright yellow color and unique fruit flavor profile.  It has a distinctive taste that blends citrus and other fruit flavors, setting it apart from traditional colas.  Here's how to make your own version at home.

Inca Kola

Chicha Morada

Soft Drinks

Portabella mushroom, red onion & roma tomato sautéed in aji amarillo, garlic, white wine & tamari tossed over gold fries & topped cilantro with side garlic rice

Portabella Saltado

Jackfruit sautéed in zesty escabeche sauce with roma tomatoes, peppers, onion, capers, portabella, kalamata olives & cilantro with side garlic rice

Jackfruit Escabeche

Large bowl of our crawfish stew with added shrimp, calamari, Wahoo, fried egg & side rice

Chupe Grande

Peruvian pisco, sweet vermouth, cherry juice, bitters

El Capitan

Enjoy a soothing cup of loose leaf tea, expertly crafted from the finest hand-picked leaves for a rich and aromatic experience.

Loose Leaf Tea

Rumchata, ginger liquor, pineapple juice, grenadine

Besito

Wahoo cured in citrus, aji amarillo, garlic, Himalayan salt, topped with pickled onion, cilantro cucumber, white corn & sweet potato fries

Ceviche

Fried & seasoned yucca root with a side of basil lime aioli, yellow pepper mayo & gulf sauce

Yucca Fries

Garlic rice topped with seasoned jackfruit, black beans, aji verde, pickled onions & fried plantains

Jackfruit Jungle Bowl

Peruvian pisco, key lime juice, ginger beer, bitters

Chilcano Mule

In a mixing bowl, whip the heavy cream until soft peaks form. If desired, add sugar to taste and continue whipping until stiff peaks form. Set aside.

Prepare the Frothed Cream

In a shaker or mixing glass, combine the cold brew espresso, coffee liqueur, crème de cacao, and coconut rum. Stir gently to mix the ingredients together.

Mix the Spiked Ingredients

Pour the spiked mixture into a serving glass. Top with a generous dollop of frothed cream.

Assemble the Drink

Sprinkle cocoa powder on top of the frothed cream for garnish. Serve immediately and enjoy!

Garnish and Serve

Cold brew espresso

Coffee liqueur

Crème de cacao

Coconut rum

Heavy cream

Sugar (optional)

Cocoa powder (for garnish)

If desired, rim the glass with salt by running a lime wedge around the edge and dipping it into a plate of salt.

Prepare the Glass

In a cocktail shaker, combine the silver tequila, pink grapefruit juice, key lime juice, and agave syrup. Fill the shaker with ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into a glass filled with fresh ice and top with club soda. Stir gently to combine.

Serve

Garnish with a slice of grapefruit if desired and serve immediately.

Garnish

Silver tequila

Pink grapefruit juice

Key lime juice

Agave syrup

Club soda

Salt (for rim, optional)

Grapefruit slice (for garnish, optional)

In a medium saucepan, pour the Malbec wine and heat over low to medium heat. Do not boil.

Prepare the Wine

Stir in the agave syrup until fully dissolved.

Add Sweetener

Add the cinnamon sticks, whole cloves, and star anise to the wine mixture.

Add Spices

Add Orange Slices

Allow the wine to simmer for about 15-20 minutes, stirring occasionally to fully infuse the flavors. Do not let it come to a boil.

Simmer

Once the flavors are well combined, strain the mulled wine into heatproof glasses or mugs. Serve warm.

Strain and Serve

Malbec wine

Cinnamon sticks

Whole cloves

Orange (sliced)

Star anise

In a saucepan, combine the Askinosie hot cocoa mix and water. Heat over medium heat, whisking continuously until the mixture is hot and fully combined.

Prepare the Hot Chocolate

Once the hot chocolate is heated through, remove from heat and stir in the Peruvian pisco.

Add Pisco

In a separate bowl, whip the heavy cream, sugar, and vanilla extract until soft peaks form.

Froth the Cream

Pour the spiked hot chocolate into mugs, top with the frothed cream, and sprinkle with chocolate shavings or cocoa powder. Add marshmallows if desired.

Serve immediately and enjoy your delicious spiked hot chocolate!

Askinosie hot cocoa mix

Water

Peruvian pisco

Sugar

Vanilla extract

Chocolate shavings or cocoa powder

Marshmallows (optional)

In a large mixing bowl, combine masa harina, water, peanut butter, and salt. Mix until a dough forms. The dough should be moist but not sticky. Adjust with more water if necessary.

Prepare the Masa

Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent. Add sliced bell peppers and cook until tender. Season with salt and set aside.

Prepare the Filling

Cut banana leaves into rectangles (about 10x12 inches). Place a large spoonful of masa dough in the center of each banana leaf, flatten it slightly, and add a spoonful of sautéed peppers and onions. Fold the sides of the banana leaf over the filling and then fold the ends to seal.

Wrap the Tamales

Place a steamer basket over boiling water and arrange the tamales upright in the basket. Cover with additional banana leaves or a damp cloth. Steam for about 1 hour or until the masa easily pulls away from the banana leaf.

Steam the Tamales

Remove tamales from the steamer and let them cool slightly. Serve topped with pico de gallo.

masa harina (corn flour)

water

peanut butter

banana leaves

bell peppers (mixed colors)

onion

olive oil

salt

pico de gallo

In a skillet, heat olive oil over medium heat. Add the shredded jackfruit and season with cumin, smoked paprika, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly caramelized.

Prepare the Jackfruit

In a small saucepan, heat the canned black beans over low heat until warmed through. Stir occasionally to prevent sticking.

Heat the Black Beans

On a large serving platter, arrange the tortilla chips. Evenly distribute the seasoned jackfruit and warmed black beans over the chips.

Assemble the Nachos

Drizzle sriracha sauce over the nachos and top with pico de gallo.

Add Toppings

Serve immediately while the nachos are warm. Enjoy your Jackfruit Nachos!

Tortilla chips

Canned black beans

Ripe jackfruit (canned in water or brine, drained and shredded)

Sriracha sauce

Pico de gallo

Olive oil

Cumin

Smoked paprika

Salt

Black pepper

In a saucepan, bring 4 cups of water to a boil. Once boiling, remove from heat and add the yerba mate leaves. Let steep for about 5 minutes.

Brew the Yerba Mate

After steeping, strain the mixture into a pitcher to remove the leaves.

Strain the Brew

Allow the brewed yerba mate to cool at room temperature or in the fridge until cold.

Cool the Brew

In a glass, add ice cubes and pour the cooled yerba mate over the ice. Add lemon slices and sweeten to taste with honey or your preferred sweetener.

Serve chilled and enjoy your Iced Yerba Mate with free refills!

Enjoy

Yerba mate leaves

Ice cubes

Lemon slices

Honey or sweetener

Rim a glass with brown sugar by moistening the rim with a lime wedge and then dipping it into a plate with brown sugar.

In a shaker, combine Leblon Cachaca, ginger liqueur, key lime juice, and agave syrup. Add ice and shake well until chilled.

Mix Ingredients

Strain the mixture into the prepared glass filled with ice. Garnish with a key lime wedge.

Leblon Cachaca

Ginger Liqueur

Key Lime Juice

Agave Syrup

Brown Sugar

Key Lime Wedge

In a blender, combine the Rumchata, coconut rum, pineapple juice, ground cinnamon, and ice.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy.

Blend Until Smooth

Pour the mixture into chilled glasses and sprinkle a little extra ground cinnamon on top for garnish.

Rumchata

Pineapple juice

Ground cinnamon

Start by washing and peeling the gold potatoes. Cut them into small cubes. Chop the cilantro, mint leaves, and set aside.

Prepare the Ingredients

In a pot, add water and bring to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and set aside.

Cook the Potatoes

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest.

Sauté the Chicken

In the same skillet, add the peanuts, peas, chopped mint, and oregano. Stir for 2-3 minutes. Add the cooked potatoes and cheese, mixing well.

Prepare the Sauce

Slice the cooked chicken and place it on a serving plate. Pour the peanut and potato mixture over the chicken. Garnish with fresh cilantro and shaved Parmesan.

Combine Everything

Chicken breasts

Gold potatoes

Peas

Peanuts

Fresh mint leaves

Oregano

Cheese (preferably Parmesan or Cotija)

Cilantro

In a blender, combine the yellow bell pepper, mayonnaise, salt, and pepper. Blend until smooth and set aside.

Prepare the Yellow Pepper Mayo

In a skillet, heat olive oil over medium heat. Add the chorizo and cook for about 5 minutes, breaking it apart with a spatula until it's browned. Then, add the Angus beef patty to the skillet and cook to your desired doneness, about 3-4 minutes per side.

Cook the Chorizo and Beef Patty

In the same skillet, crack the egg and fry it sunny-side up or to your preference.

Fry the Egg

Toast the burger bun if desired. On the bottom half of the bun, layer the cooked chorizo, Angus beef patty, slice of provolone cheese, fried egg, and a generous spoonful of yellow pepper mayo. Top with the other half of the bun.

Assemble the Burger

Serve immediately while hot with your favorite side.