Classic Mexican cocktail with tequila, lime juice, and orange liqueur.

Margarita

Horchata

Creamy cheese dip served with tortilla chips.

Queso Dip

Large flour tortilla filled with rice, beans, cheese, and your choice of meat.

Burrito

Soft corn tortillas filled with your choice of meat.

Tacos

Cilantro Aioli

Beet Marinated Onion

Crema

Green Chili Hot Sauce

Garlic Habanero Hot Sauce

Roasted potatoes and poblanos, crema, cotija, spicy peanuts.

Potato & Poblano

Salsa macha, roasted peanuts, candied sesame seeds, cilantro.

Brussels Sprouts (V)

Cauliflower & Shishito Pepper (V)

Flavored Litre of Margarita

Litre of Margarita

Seasonal Salad

Off the Cob Mexican Street Corn

Rice & Beans

Chips & Salsa

Roasted Cauliflower & Shishito Pepper (V)

Potato & Poblano (V)

Fried, beet marinated onion, herb aioli, cilantro.

Fish

Braised beef, molcajete salsa, scallions, cilantro, radish, beet, marinated onion.

Barbacoa

Dark meat confit, herb salsa, chicken skin chicharron.

Chicken

Rub the rim of a chilled glass with a lime wedge and dip it in salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine tequila, lime juice, and orange liqueur. Fill the shaker with ice and shake well until chilled.

Mix the Cocktail

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

Serve

Tequila

Lime juice

Orange liqueur

Salt

Lime wedge

Rinse the long-grain white rice under cold water until the water runs clear. In a bowl, combine the rinsed rice, cinnamon stick, and 2 cups of water. Let it soak for at least 4 hours or overnight.

Soak the Rice

After soaking, transfer the rice mixture to a blender. Add the remaining 2 cups of water. Blend on high until the rice and cinnamon stick are finely ground.

Blend the Mixture

Strain the blended mixture through a fine mesh sieve or cheesecloth into a large pitcher, discarding the solids.

Strain the Mixture

Add the vanilla extract, sweetened condensed milk, and milk to the strained liquid. Stir well to combine. Adjust sweetness with sugar if desired.

Mix in Remaining Ingredients

Refrigerate the horchata for at least 1 hour before serving. Serve over ice and sprinkle with ground cinnamon on top.

Chill and Serve

Long-grain white rice

Cinnamon stick

Water

Vanilla extract

Sweetened condensed milk

Milk

Sugar

Ground cinnamon

In a medium-sized mixing bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, and sour cream. Mix until well combined and creamy.

Prepare the Cheese Mixture

Stir in the diced tomatoes with green chilies, jalapeños, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.

Add Flavorings

Transfer the mixture to a microwave-safe dish or a slow cooker. Heat in the microwave for about 5-7 minutes, stirring halfway through, or cook on low heat in the slow cooker for about 30 minutes until hot and bubbly.

Heat the Dip

Serve warm with tortilla chips for dipping. Enjoy!

cream cheese

cheddar cheese

Monterey Jack cheese

sour cream

diced tomatoes with green chilies

jalapeños

tortilla chips

garlic powder

onion powder

salt

black pepper

Gather all the ingredients and prepare them by cooking the rice and meat if not already done. Drain and rinse the black beans, shred the cheese, and chop the lettuce.

Prepare the Ingredients

Warm the large flour tortilla in a skillet over medium heat for about 30 seconds on each side until pliable.

Heat the Tortilla

On the warm tortilla, layer the cooked rice, black beans, shredded cheese, cooked meat, lettuce, sour cream, salsa, and guacamole.

Assemble the Burrito

Add salt and pepper to the layers as desired.

Season

Fold the sides of the tortilla inward, then roll it tightly from the bottom up to encase the filling.

Roll the Burrito

Cut the burrito in half if desired and serve with extra salsa or guacamole on the side.

Large flour tortilla

Cooked rice

Black beans (canned, drained and rinsed)

Shredded cheese (cheddar or Mexican blend)

Cooked meat (chicken, beef, or pork)

Sour cream

Salsa

Lettuce (shredded)

Guacamole

Pepper

In a large skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.

Cook the Meat

Add the ground beef or chicken, chili powder, cumin, salt, and black pepper to the skillet. Cook until the meat is browned and cooked through, about 8-10 minutes.

Add Seasonings

In a separate pan, warm the corn tortillas over medium heat until pliable, about 30 seconds on each side.

Warm the Tortillas

Place a portion of the cooked meat on each tortilla. Top with chopped cilantro, a squeeze of lime, sour cream, and salsa to taste.

Assemble the Tacos

Serve the tacos warm with extra lime wedges on the side.

Corn tortillas

Ground beef or chicken

Onion

Garlic

Chili powder

Cumin

Black pepper

Vegetable oil

Fresh cilantro

Lime

Start by washing the fresh cilantro leaves and peeling the garlic cloves.

In a food processor, combine the cilantro leaves, garlic cloves, mayonnaise, lemon juice, olive oil, salt, and black pepper.

Pulse the mixture until smooth and well combined, scraping down the sides as needed.

Process Until Smooth

Taste the aioli and adjust the seasoning with more salt or lemon juice if desired.

Taste and Adjust

Transfer the aioli to a serving bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.

Fresh cilantro leaves

Garlic cloves

Mayonnaise

Lemon juice

Olive oil

Wash the beets thoroughly, then peel and chop them into small cubes.

Prepare the Beets

In a pot, add the chopped beets, 1 cup of water, and bring to a boil. Reduce heat and simmer for about 20 minutes or until tender.

Cook the Beets

In a separate saucepan, combine apple cider vinegar, sugar, salt, black peppercorns, bay leaves, and crushed garlic. Bring to a simmer until the sugar dissolves.

Make the Pickling Liquid

Once the beets are cooked, drain them and add them to the pickling liquid. Stir to combine.

Combine Ingredients

Slice the red onion thinly and add it to the beet mixture. Ensure the onions are fully submerged in the liquid.

Add the Onion

Let the mixture cool to room temperature, then transfer to a jar or airtight container and refrigerate for at least 24 hours before serving.

Marinate

Beets

Red onion

Apple cider vinegar

Black peppercorns

Bay leaves

Clove garlic

In a mixing bowl, pour the heavy cream and use a hand mixer or whisk to beat it until soft peaks form.

Whip the Cream

Gradually add the sugar and vanilla extract while continuing to beat the cream until stiff peaks form.

Add Sugar and Vanilla

Once the crema is thick and creamy, serve it immediately or refrigerate until ready to use. It pairs well with desserts or coffee.

Heavy cream

Wash the green chili peppers and remove the stems. Peel the garlic cloves.

In a blender, combine the green chili peppers, garlic cloves, white vinegar, salt, and lime juice. Blend until smooth.

Taste the sauce and adjust the salt or lime juice as needed. If you like it spicier, you can add more chili peppers.

If using, add the cilantro to the blender and pulse a few times to combine.

Add Cilantro (Optional)

Transfer the hot sauce to a sterilized bottle or jar. Store in the refrigerator for up to 2 weeks.

Store the Sauce

Green chili peppers

White vinegar

Cilantro (optional)

Wearing gloves, remove the stems from the habanero peppers and chop them roughly. Peel the garlic cloves.

In a blender, combine the chopped habanero peppers, garlic cloves, white vinegar, lime juice, and salt. Blend until smooth.

Blend the Sauce

In a saucepan, heat the olive oil over medium heat. Pour the blended mixture into the saucepan and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally.

Cook the Sauce

Remove the saucepan from the heat and let the sauce cool. Once cooled, transfer it to a sterilized bottle or jar and store in the refrigerator.

Cool and Store

Habanero peppers

Preheat your oven to 425°F (220°C). Cut the baby Yukon Gold potatoes in half and place them on a baking sheet. Slice the poblano peppers in half, removing the seeds, and place them on the same baking sheet. Drizzle the potatoes and poblanos with olive oil, and season with salt and black pepper. Toss to coat everything evenly.

Roasting the Vegetables

Roast the potatoes and poblanos in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and tender, and the poblanos are slightly charred. Stir halfway through the cooking time for even roasting.

Baking

While the vegetables are roasting, prepare the crema and spicy peanuts. For the crema, combine ½ cup of sour cream, 1 tablespoon of lime juice, and a pinch of salt in a bowl. For the spicy peanuts, mix ½ cup of roasted peanuts with 1 tablespoon of chili powder and a pinch of salt.

Preparing the Toppings

Once the potatoes and poblanos are done roasting, remove them from the oven and let them cool slightly. Serve the roasted vegetables topped with a generous drizzle of crema, crumbled cotija cheese, and the spicy peanuts.

Assembling the Dish

Baby Yukon Gold potatoes

Poblano peppers

Preheat the oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for about 20-25 minutes or until they are golden brown and tender, stirring halfway through.

Roast the Brussels Sprouts

While the Brussels sprouts are roasting, chop the roasted peanuts and fresh cilantro. In a small bowl, combine the candied sesame seeds with the chopped peanuts.

Prepare the Garnishes

Once the Brussels sprouts are roasted, remove them from the oven and drizzle with salsa macha. Top with the peanut and sesame seed mixture, and then sprinkle chopped cilantro over the top.

Assemble the Dish

Serve the Brussels sprouts warm as a side dish or a main plant-based dish.

Brussels sprouts

Salsa macha

Roasted peanuts

Candied sesame seeds

In a blender, combine the tomatoes, garlic, onion, lime juice, and a pinch of salt. Blend until smooth and adjust seasoning to taste. Stir in chopped cilantro.

Make the Salsa

Preheat the oven to 425°F (220°C). Cut the cauliflower into florets and place on a baking sheet. Toss with olive oil, salt, and pepper. Add shishito peppers to the same sheet. Roast for 20-25 minutes until the cauliflower is golden brown and tender.

Roast the Cauliflower and Peppers

Transfer the roasted cauliflower and shishito peppers to a serving platter. Drizzle with salsa taquera and sprinkle with toasted sesame seeds. Garnish with additional cilantro if desired.