Empanada y Helado

Sangria

Steak Ranchero

Chiliquiles

Custard Cream

Americano

Breakfast for some out of towners

Coke

Ice Cream

Empanada filled with assorted vegetables.

Vegetable Empanada

Cactus Empanada

Arroz con Leche

Nutella & Banana

Pumpkin

Sweet Potato

Strawberry & Cream Cheese

Pineapple & Cream Cheese

Peach & Cream Cheese

Guava & Cream Cheese

Mole & Chicken

Apple

Cherry & Cream Cheese

Mango & Cream Cheese

Cajeta

In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add water, mixing until a dough forms. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Make the Dough

Beat the egg in a small bowl. This will be used to brush the empanadas before baking.

Prepare Egg Wash

Heat the olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until softened. Add ground beef and cook until browned. Stir in cumin, paprika, salt, and black pepper. Cook for another 5 minutes, then remove from heat and cool slightly.

Cook the Filling

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a large cup or a round cutter.

Roll Out the Dough

Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges to seal. Brush the tops with egg wash.

Fill and Seal Empanadas

Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

Bake the Empanadas

In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is dissolved.

Mix Ice Cream Base

Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Churn Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

Freeze Ice Cream

All-purpose flour

Salt

Unsalted butter

Water

Egg (for egg wash)

Ground beef

Onion, chopped

Bell pepper, chopped

Garlic, minced

Cumin

Paprika

Black pepper

Olive oil

Heavy cream

Whole milk

Granulated sugar

Vanilla extract

Ice cream maker (for preparation)

Wash all the fruits thoroughly. Slice the oranges, lemons, and limes into thin rounds. Core and chop the apple into bite-sized pieces. If using strawberries, slice them in half. Combine all the fruits in a large pitcher.

Prepare the Fruits

In the pitcher with the fruits, pour in the red wine, orange juice, and brandy. Stir gently to combine all the ingredients.

Mix the Base Ingredients

Add sugar and a cinnamon stick to the mixture. Stir well until the sugar is dissolved and the flavors meld together. Taste and adjust sweetness as desired.

Add Sweeteners and Spices

Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to develop. If possible, let it chill overnight for the best taste.

Chill the Sangria

Before serving, add fresh mint leaves to the pitcher for a refreshing touch. Serve the sangria over ice in large glasses, ensuring each glass has a generous portion of fruit.

Serve the Sangria

Red wine

Orange juice

Brandy

Oranges

Lemons

Limes

Apples

Berries (strawberries or blueberries)

Sugar

Cinnamon stick

Fresh mint leaves

In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper.

Prepare the Marinade

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

Marinate the Steak

In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Stir in the diced tomatoes and chopped chipotle peppers. Let the mixture simmer for about 10-15 minutes until the tomatoes break down and the sauce thickens slightly.

Add Tomatoes and Chipotle

Stir in the chopped cilantro and salt. Remove from heat and set aside.

Finish the Sauce

Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare, or until desired doneness is reached.

Grill the Steak

Remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain.

Rest the Steak

Serve sliced steak on a plate, topped with the ranchero sauce, alongside warm corn tortillas and lime wedges.

Serve with Ranchero Sauce

Flank steak

Lime juice

Chili powder

Tomatoes, diced

Chipotle peppers in adobo sauce, chopped

Cilantro, chopped

Corn tortillas

Lime wedges

In a large pot, heat the vegetable oil over medium heat. Once hot, carefully add tortilla chips in batches and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Chips

In a blender, combine tomatoes, red chili powder, garlic cloves, chopped onion, and salt. Blend until smooth. Pour the mixture into a saucepan and simmer for 10 minutes until thickened.

Make the Red Sauce

In a blender, combine tomatillos, green chili powder, cilantro, lime juice, and salt. Blend until smooth. Pour the mixture into a saucepan and simmer for 10 minutes until thickened.

Make the Green Sauce

Rub the flank steak with olive oil, ground black pepper, and salt. Heat a grill or skillet over medium-high heat and cook the steak for 5-7 minutes per side for medium-rare. Let it rest for 5 minutes before slicing.

Cook the Steak

On a large serving platter, arrange half the tortilla chips and drizzle half of the red sauce over them. Add the sliced steak on top. Repeat with the remaining chips and green sauce. Top with fried eggs, sour cream, sliced avocado, chopped green onions, and crumbled Cotija cheese.

Assemble the Chiliquiles

Tortilla chips

Vegetable oil

Tomatoes

Red chili powder

Garlic cloves

Onion

Tomatillos

Green chili powder

Cilantro

Ground black pepper

Fried eggs

Sour cream

Sliced avocado

Chopped green onions

Cotija cheese

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture begins to steam, but do not let it boil.

Heat Milk and Cream

In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until smooth and pale in color.

Prepare Egg Mixture

Once the milk and cream mixture is hot, gradually pour it into the egg mixture while whisking constantly. This will temper the eggs and prevent them from scrambling.

Temper the Eggs

Pour the combined mixture back into the saucepan. Cook over medium heat, stirring continuously with a wooden spoon until the custard thickens and coats the back of the spoon, about 5-7 minutes.

Cook Custard

Remove the saucepan from heat and stir in the vanilla extract. Let the custard cool slightly before transferring to a bowl or individual serving dishes.

Add Vanilla and Cool

Cover the custard with plastic wrap, making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until fully chilled.

Chill Custard

Once the custard is chilled, spoon it into serving dishes or glasses.

Spoon Custard into Dishes

Top each serving with a dollop of whipped cream and a handful of fresh berries.

Garnish and Serve

Serve immediately and enjoy your delicious Custard Cream!

Serve

Egg yolks

Cornstarch

Whipped cream

Fresh berries

Using an espresso machine, brew 1 shot of espresso. Ensure the machine is preheated for optimal extraction.

Brew the Espresso

In a kettle or pot, heat 6 oz of water until it reaches a near-boiling point (around 200°F or 93°C).

Heat the Water

In a coffee cup, pour the brewed espresso and then add the hot water to create the Americano.

Combine Ingredients

If desired, stir in sugar and/or milk or cream to taste.

Add Optional Ingredients

Espresso

Hot Water

Milk or Cream

In a large mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk together until well combined and slightly frothy.

Whisking the Eggs

In a large non-stick skillet, melt 1 tablespoon of butter over medium heat. Add the diced bell peppers and chopped spinach. Sauté for about 3-4 minutes until the vegetables are softened.

Cooking the Vegetables

Pour the egg mixture over the sautéed vegetables in the skillet. Reduce the heat to low and cook gently, stirring occasionally, until the eggs are set but still creamy, about 5-7 minutes.

Cooking the Eggs

Sprinkle the shredded cheese over the cooked eggs and cover the skillet for 1-2 minutes until the cheese is melted. Remove from heat.

Adding Cheese

While the eggs are cooking, toast the slices of whole grain bread until golden brown.

Toasting the Bread

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt and a drizzle of olive oil to taste.

Preparing Avocado

Slice the fresh tomatoes into rounds for serving alongside the toast.

Slicing Tomatoes

Large Eggs

Milk

Black Pepper

Butter

Diced Bell Peppers

Chopped Spinach

Shredded Cheese (Cheddar or your preference)

Whole Grain Bread

Avocado

Olive Oil

Fresh Tomatoes

In a large pitcher, combine the Coca-Cola syrup and carbonated water. Stir gently to mix without causing too much fizz.

Add the vanilla extract and lemon juice to the mixture. Stir gently until well combined.

Add Flavoring

If desired, fill glasses with ice cubes and pour the Coke mixture over the ice. Garnish with a lemon wedge on the rim of each glass.

Coca-Cola syrup

Carbonated water

Lemon juice

Ice cubes

Lemon wedge

In a large mixing bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is fully dissolved.

Empanada Y Helado