Rice bean cheese burrito + side

Kid's quesadilla + side

Kids Taco + side

Birria Eggrolls

Shrimp Cocktail

guacamole green sauce/ Yucatan style salsa/ micro cilantro/ onions

Birria

Carnitas

Carne Asada

guacamole green Yucatan style salsa/ cilantro/ onions

Barbacoa

Grilled Argentinian red + shrimp "Baja" Pickled onions Style

Shrimp

Openface/Oaxaca cheese/fire roasted habanero salsa/ beans+rice

Ribeye Quesadilla

L.A. Style marinated skirt steak/horseradish cilantroaioli/poblano/onions/jalapeño/mushroom s/mozzarella & fries.

Poblano Cheesesteak Sandwich

Family Recipe/ hearty chicken Hominy green soup.

Pozolé verde

Arugula/Romaine/corn/tomato/onion/Bacon bits/avocado/cheese blend/cilantro lime vinaigrette +Chicken $3 +Steak $5

Ensalada de casa

Deep fried flour tortilla filled w/your choice meat/ cheese/rice/beans Served w/pickled onion/guac/sour cream.

Chimichanga Roll

Your choice of protein + Rice/beans/onion/cilantro/tomato/guac. Smothered in salsa roja+verde/ house made cheese sauce.

WET Burrito

Slow roasted, citrus infused. Served w/rice/beans/heirloom pico de gallo/guac/corn tortillas.

Carnitas Plate

Chicken & cheese stuffed/topped w/ green, red, & queso sauce.

Tri-color Enchiladas

Seasoned w/ Mexican spices, grilled to perfection, served with rice/beans/radishes/lime wedges/pico de gallo/guacamole/Cebollitas + tortillas

Carne Asada Plate

Hot melted oaxaca cheese + chorizo served with flour tortillas

Queso Fundido

House chips served w Garden Salsa. Original recipe from El Abuelito all the way from Zacatecatas, MX

Salsa De Jardin

Local carne asada/ fries topped w house made queso/ tomatoes/ onions/ sour cream/ cilatro/ guacamole

Carne Asada Fries

House made guac, topped with sweet corn + house made chips

Sweet Corn Guacamole

House chips/queso/tomatoes/onions/cilantro/sour cream/guacamole + asada $5 / Add carnitas or Chicken +4

Bueno's Nachos

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and bell pepper and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30 seconds until fragrant.

Prepare aromatics

Stir in the ground cumin, chili powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Add the cooked beans to the skillet and gently mash about one-third of the beans with the back of a spoon to create a creamier texture while leaving some whole beans for bite. Cook 2–3 minutes until heated through.

Season and combine beans

Add the cooked rice and remaining 1/4 teaspoon salt to the skillet. Stir until combined and heated through, 2–3 minutes. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning as desired.

Add rice and finish filling

Warm the flour tortillas briefly in a dry skillet or microwave (20 seconds) to make them pliable. Lay a tortilla flat and place 1/2 cup of the rice-and-bean mixture in the center. Top with about 1/4 cup shredded cheddar cheese and any desired toppings (sour cream, salsa, avocado). Fold the sides over, then roll from the bottom to form a burrito. Repeat for remaining tortillas.

Assemble burritos

To crisp the burrito and melt the cheese, heat a clean skillet over medium-low and place the seam side down, pressing gently. Cook 2–3 minutes per side until golden and the cheese is melted. Keep warm and repeat with remaining burritos.

Optional toasting

Prepare toppings while filling cooks: portion sour cream or yogurt, slice avocado or scoop guacamole, and set out salsa and hot sauce. Add toppings to assembled burritos or let guests serve themselves.

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.

Make dressing

In a large bowl combine mixed greens, halved cherry tomatoes, cucumber slices, and thinly sliced red onion. Drizzle dressing over salad and toss gently to coat. Serve immediately alongside burritos.

Toss salad

cooked rice (long-grain or medium-grain)

cooked beans (black beans or pinto), drained/rinsed

shredded cheddar cheese

onion, finely diced

bell pepper, diced (any color)

minced garlic

olive oil

ground cumin

chili powder

salt

black pepper

fresh cilantro, chopped

fresh lime juice

large flour tortillas

sour cream or Greek yogurt

salsa (mild/medium)

sliced avocado or guacamole

hot sauce

mixed salad greens

cherry tomatoes, halved

cucumber, thinly sliced

red onion, thinly sliced

olive oil (for dressing)

red wine vinegar

salt (for dressing)

black pepper (for dressing)

Measure out shredded cheddar and Monterey Jack cheeses into a small bowl. If using cooked chicken, finely shred or chop it and mix into the cheeses so the filling is ready.

Prepare filling

Lay one small flour tortilla flat on a clean work surface. Evenly spread the cheese (and chicken, if using) over the tortilla, leaving about a 1/4-inch border around the edge. Top with the second tortilla and press lightly to adhere.

Assemble quesadilla

Heat a nonstick skillet over medium-low to medium heat. Add the butter and swirl to coat the pan. When the butter is melted and slightly foaming, carefully transfer the assembled quesadilla to the skillet. Cook 2 to 3 minutes on the first side, until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip with a spatula and cook another 2 minutes, pressing gently, until the second side is golden and the cheese is fully melted.

Cook quesadilla

Transfer the cooked quesadilla to a cutting board. Let rest 1 minute, then use a pizza cutter or sharp knife to cut into 4 wedges (or 6 small triangles for younger children). Serve warm with mild salsa for dipping.

Finish and cut

Arrange the baby carrots and cucumber slices on a small plate. Place 2 tablespoons of hummus or ranch dressing in a small ramekin or on the side of the plate for dipping.

Optional: For a warmer side, quickly steam the carrots for 2–3 minutes or microwave them in a microwave-safe bowl with 1 tablespoon water, covered, for 1–1.5 minutes until slightly tender. Drain and serve with the dip.

small flour tortillas

shredded Monterey Jack cheese

cooked chicken breast, finely shredded or chopped (optional)

unsalted butter

mild salsa (for dipping)

baby carrots

cucumber, sliced into rounds

hummus or ranch dressing (for dipping)

Measure out all taco filling ingredients. Finely dice the onion and set aside. Crumble or portion the ground meat so it cooks evenly.

Prepare ingredients

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Add the diced onion to the skillet and cook, stirring, for 2–3 minutes until softened and translucent but not browned (this keeps the flavor mild for kids).

Add the ground beef (or turkey) to the skillet. Break it up with a spatula and cook until no pink remains, about 5–6 minutes. Drain excess fat if needed (especially with beef) by tilting the pan and spooning off liquid or blotting with a paper towel.

Sprinkle 1 tablespoon mild taco seasoning evenly over the cooked meat, add 1/4 cup water, and stir to combine. Simmer gently for 2–3 minutes until the sauce thickens slightly and coats the meat. Taste and add 1/4 teaspoon salt if needed. Remove from heat and keep warm.

Warm the tortillas: stack 6 small flour tortillas and wrap them in a clean, damp kitchen towel. Microwave for 20–30 seconds until warm and pliable (or warm individually on a dry skillet for 10–15 seconds per side).

Set up an assembly station with warm tortillas, the cooked taco meat, shredded cheese, shredded lettuce, diced tomatoes, and mild salsa or ketchup.

For each taco (makes 6 small tacos): place about 2 tablespoons of the warm taco meat in the center of a tortilla, sprinkle about 2 tablespoons (approximately 2–3 tbs) shredded cheddar on top, add a small pinch of shredded lettuce (about 1–2 tablespoons), and a teaspoon of diced tomato. Add a small spoonful (about 1 tsp) of mild salsa or a dab of ketchup if the child prefers. Fold gently and serve immediately so cheese melts a bit from the warm meat.

If serving to very young children, cut each assembled taco into bite-sized pieces and remove any toppings they dislike.

Prepare the carrots and apples: rinse and pat dry baby carrots. If using whole carrots, cut into sticks about 3 inches long. Core and slice the apple into thin wedges; peel first if you prefer softer bites for younger kids and to reduce choking risk for very small children.

Arrange 2 cups baby carrots and 1 cup apple slices on each child's plate (or on a shared platter). Place 1/4 cup ranch dressing in a small dipping bowl alongside the carrots and apple slices.

Serve the tacos hot with the veggies and apples on the side. Offer extra mild salsa or ketchup for dipping if desired.

ground beef (or ground turkey)

small yellow onion, finely diced

mild taco seasoning (store-bought or homemade)

water

small soft flour tortillas (6-inch)

shredded mild cheddar cheese

finely shredded lettuce

diced tomatoes (seeds removed)

mild salsa or ketchup (for very young kids)

baby carrots (or carrot sticks)

ranch dressing (for dipping)

apple slices (peeled if preferred)

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 20–30 seconds per side until fragrant but not burned. Remove and let cool.

Toast chiles

Place toasted chiles in a bowl and cover with 250 ml hot water for 15 minutes. In a blender add rehydrated chiles (reserve soaking liquid), tomato, onion, garlic, chipotle, apple cider vinegar, cumin, oregano, 1 tsp salt, and 100 ml of the soaking liquid. Blend until very smooth, adding a splash more soaking liquid if needed.

Rehydrate chiles & blend

Season the chuck roast with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove and set aside.

Brown the beef

Reduce heat to medium. Add the blended chile sauce to the pot and cook 2–3 minutes to reduce and deepen flavor. Add the browned beef back to the pot, pour in 900 ml stock, add bay leaf, remaining pepper, and bring to a simmer. Reduce heat to low, cover, and simmer gently until the beef is fork-tender, about 2.5–3 hours (or cook in a 150°C/300°F oven).

Simmer

Remove beef to a cutting board and shred with forks. Strain the braising liquid through a fine mesh sieve into a bowl and reserve 500 ml for the consomé and dipping. Taste shredded beef and adjust salt if needed (add up to 1 tsp more salt). Keep shredded beef warm in some of the braising liquid.

Shred and reserve

Cook rice: In a small saucepan, heat 1 tsp canola oil over medium. Add rinsed rice and stir 1 minute. Add 1.25 cups water and 1 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

Season rice & beans: Fold in lime juice, 2 tbs chopped cilantro, and 1/2 tsp ground cumin into the rice. In a bowl, gently fold the cooked or canned black beans into the rice so mixture is evenly combined but not mushy. Keep warm.

Prepare sealing slurry: Mix 1 tsp cornstarch with 1 tsp water to make a paste; keep nearby.

Portion filling: For each eggroll, lay a wrapper diamond-shaped with a corner facing you. Place about 2–3 tbs shredded birria (drained slightly), 2 tbs rice-and-bean mixture, and a generous 2 tbs (about 25 g) shredded cheese toward the bottom third of the wrapper. Do not overfill.

Fold eggrolls: Fold the bottom corner up over the filling, tuck in sides snugly, roll halfway, brush edge with cornstarch slurry, then finish rolling and press to seal. Place seam-side down on a tray. Repeat to make 12 eggrolls.

Heat oil: In a heavy pot or deep fryer, heat vegetable oil to 180°C (350°F). Use a thermometer for accuracy.

Fry eggrolls: Fry eggrolls in batches (3–4 at a time) until golden brown and crisp, about 3–4 minutes, turning as needed for even color. Remove to a wire rack or paper towel-lined tray to drain briefly.

Crisp and hold: If making ahead, keep warm in a 95°C (200°F) oven on a rack to maintain crispness up to 30 minutes.

Finish consomé: Pour 500 ml reserved strained braising liquid into a saucepan. Add up to 200 ml additional stock or water to reach desired volume and intensity. Bring to a gentle simmer and taste; add 1/2 tsp salt if needed. Skim any surface fat if desired for a cleaner broth.

Serve: Ladle consomé into small bowls for dipping. Garnish each bowl with a sprinkle of chopped cilantro and 1 tsp finely chopped white onion. Serve lime wedges alongside. Serve eggrolls hot with consomé for dipping; you can dip whole eggrolls or spoon consomé over each bite.

beef chuck roast

dried guajillo chiles, stemmed and seeded

dried ancho chiles, stemmed and seeded

chipotle in adobo

tomato, quartered

white onion, quartered

garlic cloves

beef or chicken stock

apple cider vinegar

dried oregano

bay leaf

vegetable oil

long-grain white rice, rinsed

canola oil

cooked black beans (or canned, drained and rinsed)

lime juice

chopped fresh cilantro

large egg roll wrappers

Mexican melting cheese (Oaxaca, Monterey Jack, or mozzarella), shredded

cornstarch (for sealing)

water (for cornstarch slurry)

vegetable oil (for frying)

reserved birria braising liquid (strained)

additional beef stock or water (if needed)

fresh cilantro, chopped (for garnish)

finely chopped white onion (for garnish)

lime wedges (for serving)

In a large pot combine 6 cups water, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, juice of half the lemon (save the other half for serving), the squeezed lemon halves, 1 bay leaf and 6 black peppercorns. Bring to a gentle boil over medium-high heat.

Prepare poaching liquid

Once the poaching liquid reaches a steady gentle boil, reduce heat so it simmers. Add the prepared shrimp in a single layer and cook until pink and just firm, about 2 to 3 minutes depending on size. Do not overcook.

Poach shrimp

While shrimp cooks, fill a large bowl with 4 cups ice and some cold water (ice bath). As soon as shrimp turn opaque and curl, use a slotted spoon to transfer them immediately to the ice bath to stop cooking. Leave in ice bath for 5 minutes until thoroughly chilled.

Shock shrimp

Remove shrimp from ice bath and drain well on paper towels. Pat dry gently, arrange on a plate, cover and refrigerate if not serving right away.

Dry and chill

In a medium bowl combine 1 cup ketchup, 3 teaspoons prepared horseradish, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (if using), 1 teaspoon smoked paprika (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth, taste and adjust horseradish or hot sauce for desired heat. Chill in refrigerator for at least 15 minutes to let flavors meld.

Arrange chilled shrimp on a serving platter around a small bowl of cocktail sauce. Garnish with lemon wedges and chopped parsley if desired. Place 3 cups house chips in a separate bowl or alongside the shrimp for a crunchy accompaniment.

Estimated plating: 6–8 shrimp per person. Serve immediately while shrimp are very cold and sauce chilled.

large raw shrimp (16/20 count), shelled and deveined, tails on

kosher salt

granulated sugar

fresh lemon

black peppercorns

ketchup

prepared horseradish (creamy, not wasabi)

fresh lemon juice

Worcestershire sauce

hot sauce (optional)

smoked paprika (optional)

house potato chips or kettle chips

lemon wedges

fresh parsley (chopped, optional)

Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles 20–30 seconds per side until fragrant but not burnt. Remove from heat and transfer to a bowl. Pour just-boiled water over the chiles to cover and let soak 15 minutes until softened. Reserve soaking liquid.

Prepare chiles

On the same dry skillet or directly over a gas flame, char the halved tomatoes and the quartered onion until charred and softened (about 5–7 minutes), turning as needed. Lightly char the garlic cloves for 1–2 minutes.

Rice Bean Cheese Burrito + Side

Kid's Quesadilla + Side

Kids Taco + Side