Breakfast

Cochinita

A bed of rice and whole black beans, topped with diced tomatoes, fresh onions, red bell peppers, cilantro, zucchini, corn, and chimichurri drizzle.

FRIJOLADA

Thin sliced grilled steak marinated in chimichurri with fried plantains, black beans, rice, papas criollas, and two corn tortillas.

CARNE ASADA

Vaca frita (mojo shredded beef and onions), plantains, whole black beans, rice, drizzled plantain sauce and garlic sauce.

TWO CUBAN BURRITOS

COCHI

Two cheese and pork pupusas served with scrambled eggs, black beans & vinaigrette cabbage.

PUPUSAS BREAKFAST

Guatemala's most traditional breakfast. Scrambled eggs served with refried black beans, feta, fried plantains, sour cream and two flour tortillas.

DESAYUNO CHAPIN

A bed of whole black beans topped with a fried corn tortilla, sunny-side-up eggs. Guatemalan salsa roja, feta, queso fresco, sour cream, pico & guacamole.

HUEVOS RANCHEROS

Three corn tostadas topped with black beans, two eggs cooked to order, ranchero sauce, dry cheese, queso fresco, guacamole, parsley, carne asada, plantains.

CRISPY MOTULEÑO

Bubbles and choice of Juice: Orange, Hibiscus, Grapefruit, Tangerine, Blood orange.

Mimosa

Grapefruit Tonic

Chai Latte

Striking the perfect balance of savory and floral, the best chamomile on the market.

Chamomile Medley

Matcha Latte

Cold brew, vanilla, cinnamon, secret spices.

Cold Brew

The Hulk

Nutella

Espresso, Mexican cocoa, panela, spices, house caramel.

Caramel Abuelita

Espresso, milk, house orange zest, Belizean cacao, shaved Colombian cacao, orange zest.

Orange Zest Latte

Pepita Latte crumble, caramel whip cream, salt, espresso, caramel, milk.

Salted Caramel

includes bison meat, cheesy mac, lettuce and sauce with two waffles to hold it together

Cheeseburger Mac

Pizza Grilled Cheese

Bacon, Egg and Cheddar Waffle Sandwich

In a mixing bowl, crack the 4 large eggs and add 2 tablespoons of milk, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk the mixture until it is well combined and slightly frothy.

Prepare the Eggs

In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Once the butter is melted and bubbling, pour in the egg mixture. Let it cook undisturbed for about 30 seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue until the eggs are softly scrambled but still slightly runny. Remove from heat.

Cook the Eggs

In another skillet or on a dry griddle, warm the 4 medium tortillas over medium heat for about 30 seconds on each side until they are pliable and slightly toasty.

Warm the Tortillas

Slice the whole avocado in half, remove the pit, and scoop the flesh out into a bowl. Mash it lightly with a fork and set aside.

Prepare Avocado

On each tortilla, place a generous scoop of scrambled eggs. Top with a spoonful of mashed avocado and a tablespoon of salsa. If desired, sprinkle cheese on top. Fold the tortilla and serve immediately.

Assemble the Breakfast

eggs

milk

salt

black pepper

butter

tortillas

avocado

salsa

cheese (optional)

In a large bowl, combine the pork shoulder, orange juice, lime juice, minced garlic, dried oregano, cumin, bay leaves, salt, and black pepper. Mix well to ensure the pork is evenly coated.

Prepare the Pork

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Marinate the Pork

Preheat your oven to 300°F (150°C). Transfer the marinated pork and all the marinade into a roasting pan. Cover tightly with foil and roast for 3-4 hours or until the pork is tender and easily shredded.

Cook the Pork

Remove the pork from the oven and let it rest for 15 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

Shred the Pork

While the pork is cooking, peel the hard-boiled eggs and set aside.

Warm the corn tortillas on a skillet. Place a generous amount of shredded pork in the center of each tortilla, add a hard-boiled egg, chopped cilantro, and sliced onions. Drizzle with hot sauce to taste.

Assemble the Dish

Fold the tortillas over the filling and serve the cochinita warm with extra lime wedges and hot sauce on the side.

Serve

Pork shoulder

Orange juice

Lime juice

Garlic cloves

Dried oregano

Cumin

Bay leaves

Salt

Black pepper

Hard-boiled eggs

Corn tortillas

Chopped cilantro

Sliced onions

Hot sauce

In a medium saucepan, combine the long-grain white rice and water. Bring to a boil over high heat.

Prepare the Rice

Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

If using canned black beans, rinse them under cold water and heat them in a saucepan over medium heat. If using dried black beans, soak them overnight and then cook them in boiling water until tender (about 1-1.5 hours).

Cook the Black Beans

While the rice and beans are cooking, dice the tomatoes, onion, and red bell pepper. Chop the zucchini into half-moons and finely chop the cilantro.

Prepare the Vegetables

In a skillet, heat the olive oil over medium heat. Add the zucchini and corn, and sauté for about 5-7 minutes, or until the zucchini is tender. Season with salt and black pepper to taste.

Sauté the Zucchini and Corn

In a serving bowl, place a bed of rice at the bottom, then layer the black beans on top.

Assemble the Frijolada

Add the sautéed zucchini and corn, followed by the diced tomatoes, onions, and red bell pepper.

Drizzle with chimichurri sauce and garnish with chopped cilantro.

Serve immediately while warm and enjoy your delicious Frijolada!

black beans

long-grain white rice

water

tomatoes

onion

red bell pepper

cilantro

zucchini

corn (canned or frozen)

chimichurri sauce

olive oil

In a medium bowl, combine the olive oil, chopped cilantro, chopped parsley, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper. Mix well until fully combined.

Make the Chimichurri Marinade

Place the flank or skirt steak in a large resealable plastic bag or a shallow dish. Pour the chimichurri marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Marinate the Steak

Preheat a grill or a grill pan over medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.

Cook the Steak

While the steak is resting, peel the plantains and slice them diagonally into 1-inch thick pieces. In a large skillet, heat vegetable oil over medium heat. Fry the plantain slices until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Prepare the Plantains

In a small saucepan over low heat, warm the black beans until heated through. Stir occasionally, and season with salt to taste.

Heat the Black Beans

If using leftover rice, reheat in the microwave or on the stove with a splash of water until warmed through. Alternatively, cook rice according to package instructions.

In a separate pot, boil the papas criollas in salted water until tender, about 15-20 minutes. Drain and let cool slightly before serving.

Cook the Papas Criollas

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Corn Tortillas

fresh cilantro, chopped

fresh parsley, chopped

red wine vinegar

garlic cloves, minced

red pepper flakes

flank steak or skirt steak

plantains

black beans, canned or cooked

cooked rice

papas criollas (small yellow potatoes)

corn tortillas

In a bowl, combine lime juice, orange juice, crushed garlic, cumin, oregano, salt, and black pepper. Add the flank steak and marinate for at least 2 hours, preferably overnight.

Marinate the Beef

Remove the beef from the marinade (reserve the marinade) and boil in a pot of water for about 1.5 hours until tender. Once cooked, drain and let cool.

Cook the Beef

Shred the beef using two forks. In a skillet, heat olive oil over medium heat, add sliced onions, and sauté until translucent. Add the shredded beef and some of the reserved marinade, cooking until the beef is crispy.

Shred the Beef

Peel and slice the plantains diagonally into thick slices. Heat olive oil in a skillet over medium-high heat. Fry the plantain slices until golden brown on both sides, about 2-3 minutes each side. Drain on paper towels.

Fry the Plantains

In a pot, sauté chopped onion and minced garlic in olive oil over medium heat until soft. Add the canned black beans (drained) and cumin, and simmer for 10 minutes. Season with salt to taste.

Prepare the Beans

In a medium pot, bring water to a boil. Add rice and salt, reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork.

Cook the Rice

On a large tortilla, layer the shredded vaca frita, fried plantains, black beans, and rice. Drizzle with plantain sauce and garlic sauce. Roll the tortilla tightly, folding in the sides to secure the filling.

Wrap the Burritos

Beef flank steak

Oregano

Onion

Olive oil

Ripe plantains

Canned black beans

White rice

Water

Plantain sauce

Garlic sauce

Large flour tortillas

Peel the red onions and slice them thinly. You can use a mandoline slicer for uniform thickness.

Prepare the Onions

In a medium saucepan, combine lime juice, orange juice, water, salt, sugar, and black peppercorns. Heat over medium heat, stirring until the salt and sugar dissolve completely.

Make the Pickling Liquid

Place the sliced onions in a jar or a bowl. Pour the warm pickling liquid over the onions, ensuring they are fully submerged. Let them cool to room temperature.

Combine and Pickle

Once cooled, cover the jar or bowl and refrigerate for at least 2 hours, but preferably overnight for the best flavor.

Refrigerate

Before serving, toss the pickled onions with fresh cilantro leaves. Use as a topping for tacos, salads, or any dish you desire.

Red onions

Sugar

Black peppercorns

Cilantro leaves

In a large bowl, mix the corn masa harina, warm water, and salt until a dough forms. Knead the dough for a few minutes until it's smooth and pliable.

Prepare the Pupusa Dough

Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a tablespoon of shredded cheese and a tablespoon of shredded pork in the center, then fold the dough over the filling and seal it. Gently flatten the pupusa to about 1/2 inch thick.

Fill the Pupusas

Heat a skillet or griddle over medium heat and add a little olive oil. Cook each pupusa for about 3-4 minutes on each side until golden brown and crispy.

Cook the Pupusas

In a bowl, whisk the eggs with a pinch of salt and pepper. In a non-stick skillet over medium heat, scramble the eggs until fully cooked and fluffy.

Prepare the Scrambled Eggs

If using canned black beans, rinse and drain them. Heat them in a small saucepan over medium heat until warm. Season with salt and pepper to taste.

Prepare the Black Beans

In a bowl, combine the shredded cabbage, vinegar, sugar, and a pinch of salt. Toss to combine and let it sit for at least 10 minutes to marinate.

Make the Vinaigrette Cabbage

Serve the cooked pupusas warm, alongside scrambled eggs, black beans, and marinated cabbage. Enjoy your delicious breakfast!

Corn masa harina

Warm water

Shredded cheese (e.g. mozzarella or queso blanco)

Cooked and shredded pork

Eggs

Black beans (canned or cooked)

Cabbage, shredded

Vinegar

Pepper, to taste

Salt, to taste

In a small saucepan, heat the refried black beans over medium heat. Stir occasionally until heated through, about 5 minutes. If the beans are too thick, you can add a little water to achieve your desired consistency.

Prepare the Refried Black Beans

Peel the ripe plantains and slice them diagonally into 1-inch thick pieces. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the plantain slices and cook for about 3-4 minutes on each side, until they turn golden brown. Remove from the skillet and place on a paper towel to drain excess oil. Lightly sprinkle with salt.

Cook the Plantains

In a bowl, crack the eggs and whisk them with salt and black pepper. In the same skillet you used for the plantains, add the remaining tablespoon of olive oil and heat over medium-low heat. Pour in the whisked eggs and gently stir with a spatula, cooking until the eggs are softly scrambled, about 3-5 minutes.

Breakfast

Cochinita

Frijolada

Carne Asada

Two Cuban Burritos

Cochi

Pupusas Breakfast

Desayuno Chapin

Huevos Rancheros

Crispy Motuleño