Fajita Mixta

A Texano Burrito is a hearty wrap filled with a combination of grilled steak, chicken, and shrimp, all rolled in a large flour tortilla. This version features a medley of proteins complemented by the freshness of Salsa Verde, cheddar cheese, sour cream, and a hint of lime for a zesty flavor profile. Here's how to make one at home.

Texano Burrito

Chicken Enchilada

Grilled steak, peppers and onions. Topped with mild red guajillo salsa

Enchilada Azteca

The authentic telera roll grilled with mayo, topped with lettuce, tomato, onion, jalapeno, cheese, and avocado served with rice and beans. Choose hot ham and cheese, steak, chicken, or fish

Lunch Torta with Rice and Beans

Veggie Burrito

Crispy tortilla chips served with a creamy, zesty guacamole made from ripe avocados, fresh lime juice, and a hint of cilantro.

Chips & Guacamole

Mexican style - on corn tortillas with onion, cilantro and lime. American style - on soft flour or hard shell with lettuce, tomato, cheese and sour cream. Served with rice and beans. Choose chicken, steak or veggie - only one per order please

Lunch 3 Tacos with Rice & Beans

Indulge in our creamy queso dip, perfectly spiced and served warm alongside crispy tortilla chips for the ultimate snacking experience.

Queso Dip & Chips

Two over-medium eggs served on corn tortillas, topped with salsa ranchera and shredded cheese

Huevos Rancheros

In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Add the chicken and beef to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Meat

Slice the bell peppers and onion into thin strips. Set aside.

Prepare the Vegetables

Preheat the grill to medium-high heat. Remove the meat from the marinade and grill for about 6-7 minutes per side for the chicken and 8-10 minutes for the steak, or until fully cooked. Let the meat rest for a few minutes before slicing.

Grill the Meat

In a skillet, heat a little olive oil over medium heat. Add the sliced bell peppers and onion, seasoning with a pinch of salt and pepper. Sauté for about 5-7 minutes until softened.

Sauté the Vegetables

Slice the grilled chicken and steak into strips. Serve the meat and sautéed vegetables on warm flour tortillas, and top with sour cream, guacamole, and shredded cheese as desired.

Assemble the Fajitas

Chicken breast

Beef flank steak

Bell peppers (mixed colors)

Onion

Olive oil

Lime juice

Garlic powder

Cumin

Chili powder

Salt

Black pepper

Flour tortillas

Sour cream

Guacamole

Shredded cheese

Grilled steak, chicken and shrimp. Topped with Salsa Verde.

Season the steak, chicken, and shrimp with salt and black pepper. Grill each protein separately until cooked through, about 5-7 minutes for steak and chicken, and 3-4 minutes for shrimp. Allow to rest before slicing.

Grill the Proteins

Warm the flour tortillas on a skillet for about 30 seconds on each side until pliable.

Prepare the Tortillas

On each tortilla, layer sliced steak, chicken, and shrimp. Add a generous spoonful of Salsa Verde, a sprinkle of cheddar cheese, and a dollop of sour cream. Top with freshly chopped cilantro.

Assemble the Burritos

Fold in the sides of the tortilla and then roll from the bottom up to form a burrito.

Wrap the Burritos

Cut the burritos in half and serve with lime wedges on the side for squeezing.

Serve

grilled steak

grilled chicken

grilled shrimp

large flour tortillas

Salsa Verde

cheddar cheese

sour cream

fresh cilantro

lime

salt

black pepper

Preheat the Oven

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in shredded chicken, ground cumin, garlic powder, salt, and black pepper. Cook for about 5-7 minutes until heated through.

Prepare the Filling

Take a corn tortilla, add a portion of the chicken mixture, and roll it up. Place the rolled tortilla seam-side down in a baking dish. Repeat with remaining tortillas and filling.

Assemble the Enchiladas

Pour the salsa verde evenly over the rolled enchiladas. Sprinkle the shredded cheese on top.

Add Salsa Verde and Cheese

Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly before serving. Enjoy your chicken enchiladas topped with salsa verde!

Shredded cooked chicken

Corn tortillas

Salsa verde

Shredded cheese (cheddar or Monterey Jack)

Chopped onion

Ground cumin

Season the steak with salt and pepper. Grill on medium-high heat for about 5-7 minutes on each side or until cooked to your desired doneness. Allow to rest for 5 minutes, then slice thinly.

Grill the Steak

In a large skillet, heat vegetable oil over medium heat. Add sliced bell peppers and onion. Sauté for about 5-7 minutes until they are softened and slightly caramelized. Season with salt and pepper.

Warm the corn tortillas in a separate pan or microwave. Place a few slices of grilled steak and a spoonful of sautéed vegetables in the center of each tortilla. Roll them up tightly and place seam side down in a baking dish.

Pour the mild red guajillo salsa over the rolled enchiladas, covering them completely. Bake in a preheated oven at 350°F (175°C) for about 15 minutes until heated through.

Add Salsa and Bake

Remove from the oven, garnish with fresh cilantro, and serve hot.

Garnish and Serve

Grilled steak

Mild red guajillo salsa

Vegetable oil

Pepper

Fresh cilantro (for garnish)

In a skillet, cook your choice of hot ham, steak, chicken, or fish until thoroughly cooked. Set aside.

Spread mayonnaise on the cut sides of the telera rolls. Grill them on a pan or griddle until golden brown.

Grill the Rolls

On the bottom half of each grilled roll, layer lettuce, tomato slices, onion slices, jalapeno slices, cooked protein, cheese, and avocado slices. Top with the other half of the roll.

Assemble the Torta

In a saucepan, combine cooked black beans, cumin, salt, and pepper. Heat over medium heat until warmed through.

Prepare the Beans

Serve the rice on the side alongside the warmed black beans.

Serve with Rice

Telera rolls

Mayonnaise

Lettuce

Tomato

Jalapeno

Cheese (e.g. Queso Fresco or Cheddar)

Avocado

Hot ham, steak, chicken, or fish

Cooked rice

Black beans (canned or cooked)

In a large bowl, combine the cooked rice, black beans, corn, diced red bell pepper, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well until all ingredients are evenly distributed.

Lay a tortilla flat on a clean surface. Place a generous amount of the veggie filling in the center of the tortilla. Fold the sides over the filling and then roll the bottom of the tortilla up to enclose the filling. Repeat with the remaining tortillas and filling.

For a warm burrito, heat a skillet over medium heat. Place the burritos seam side down and cook for 2-3 minutes on each side until golden brown.

Heat the Burritos (Optional)

Cut the burritos in half and serve them topped with Salsa Verde.

Large flour tortillas

Black beans, drained and rinsed

Corn, frozen or canned

Red bell pepper, diced

Red onion, diced

Cilantro, chopped

Cut the corn tortillas into triangles. Heat the vegetable oil in a deep pan over medium heat. Once hot, fry the tortilla pieces in batches until golden and crispy, about 2-3 minutes. Remove the chips and place them on paper towels to drain excess oil. Sprinkle with salt while still warm.

Making the Chips

In a mixing bowl, scoop out the avocados and mash them with a fork until smooth. Add lime juice, finely chopped red onion, diced tomato, chopped cilantro, minced garlic, salt, and pepper. Mix until well combined. Adjust seasoning to taste.

Making the Guacamole

Ripe avocados

Red onion

Cilantro

Garlic

Cook the chicken, steak, or veggie filling in a skillet over medium heat until cooked through. Season with salt, pepper, and any preferred spices.

While the filling cooks, chop the onion, cilantro, and tomato. Shred the lettuce and set aside. Prepare lime wedges for serving.

Prepare the Toppings

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm. If using flour tortillas or hard shells, follow package instructions to warm.

Warm the Tortillas

Place a portion of the filling on each tortilla, adding onion, cilantro, and a squeeze of lime juice for the Mexican style. For the American style, add lettuce, tomato, cheese, and sour cream.

Assemble the Tacos

Serve the tacos alongside a portion of rice and beans. Garnish with extra lime wedges if desired.

Serve with Rice and Beans

Flour tortillas or hard taco shells

Chicken, steak, or veggie filling

Onion, diced

Lime, juiced

Lettuce, shredded

Tomato, diced

Cheese, shredded

In a medium saucepan over medium heat, combine the sharp cheddar cheese, Monterey Jack cheese, cream cheese, and milk. Stir frequently until the cheeses are melted and the mixture is smooth.

Prepare the Cheese Mixture

Stir in the diced tomatoes with green chilies, ground cumin, garlic powder, and salt. Mix well and continue to heat until warmed through.

Add Flavors

Transfer the queso dip to a serving bowl and serve immediately with tortilla chips.

Sharp Cheddar Cheese

Monterey Jack Cheese

Cream Cheese

Milk

Diced Tomatoes with Green Chilies

Ground Cumin

Garlic Powder

Tortilla Chips

In a skillet over medium heat, warm the corn tortillas until they are pliable and slightly golden on both sides. Set aside.

In the same skillet, add olive oil and heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. For over-medium, cook for an additional minute.

Cook the Eggs

Place each tortilla on a plate. Top with one egg per tortilla. Spoon salsa ranchera over the eggs and sprinkle with shredded cheese.