Flour tortilla filled with your choice of meat, salsa, sour cream, rice, beans, cheese, lettuce and tomato.

BURRITO

Bolillo bread filled with refried beans, melted cheese, and your choice of meat, lettuce, tomato, Mexican cream and avocado slices.

TORTA

Deep fried tortilla filled with your choice of meat.

CARNE GUISADA

Two chicken enchiladas covered with Poblano salsa, Mexican cream, queso fresco, avocado slices and pickled onions.

ENCHILADAS POBLANAS

Two carne asada enchiladas covered with salsa roja and Mexican topped cream with queso avocado slices.

ENCHILADAS RANCHERAS

ENCHILADAS CRISPY / SOFT BEEF

SLIDERS

Served with your choice of meat (asada, birria, pastor), cheese, onions, cilantro and pickled onions.

MEXA FLATBREADS

Served with refried beans, your choice of fajita meat, queso dip, lettuce, guacamole, pico de gallo, Mexican cream and pickled jalapeños.

NACHOS

QUESO DIP

Filled with your choice of meat and cheese. Served with guacamole, pico de gallo and sour cream. MAKE IT A TACO PLATE (2 TACOS RICE AND BEANS)

QUESADILLAS

Wrapped with bacon and filled with cream cheese.

JALAPEÑOS POPPERS

Roasted corn, butter, mayo, queso fresco and cilantro.

MEXICAN STREET CORN

Homemade guacamole served with carne asada meat, pork belly, pico de gallo and lettuce.

GUACAMOLE RANCHERO

French fries loaded with your choice of meat (asada, pastor, birria), with queso dip, guacamole, sour cream and pico de gallo. Add Hot Cheetos for 3A

LOADED FRIES

Coctel de Camarón – A Taste of the Coast

Mexican Street Corn Skillet

Mexican Enchiladas

Coctel de Camarón

King Molcajete

Back To Life

Cantarito

If your meat is already cooked (shredded chicken, carnitas, carne asada or cooked ground beef), place it in a medium skillet over medium heat. Add the salt, black pepper, ground cumin and chili powder. Add 1–2 tablespoons of water if meat seems dry. Stir and cook 3–5 minutes until heated through and spices are fragrant. Taste and adjust seasoning. If starting from raw meat, cook fully first and then proceed with the same seasoning step.

Season and heat

If your rice is cold, reheat gently in the microwave covered with a damp paper towel or warm in a skillet with a splash of water. Stir in cilantro and lime juice to make a simple cilantro-lime rice. Keep warm.

Rice

Warm the drained beans in a small saucepan over medium-low heat until just simmering, about 4–6 minutes. Mash slightly with the back of a spoon if you prefer a thicker texture. Keep warm.

Beans

Heat a large dry skillet over medium-high heat. Lightly brush each tortilla with a little oil or butter (optional). Warm each tortilla 20–30 seconds per side until pliable and lightly marked. Keep tortillas covered with a clean kitchen towel to stay warm and soft while you assemble.

Lay one warm tortilla flat on a work surface. Spoon about 1/2 cup cooked rice down the center lengthwise, leaving 2 inches clear on each end.

Add about 1/4 cup warmed beans on top of the rice in a line.

Top with about 4 ounces (roughly 1/2 cup) of the seasoned meat, spreading it in a central strip.

Spoon about 2 tablespoons salsa and 1–2 tablespoons sour cream over the meat (or serve sour cream on the side).

Sprinkle about 1/4 cup shredded cheese over the fillings so it begins to melt from the warm ingredients.

Add 1/4 cup shredded lettuce and 2 tablespoons diced tomato on top (add lettuce conservatively to avoid sogginess).

Fold the sides of the tortilla in toward the center, then fold the bottom edge over the fillings and roll tightly away from you to form a burrito. Tuck the ends under or leave open-ended as desired.

For a grilled finish, heat a skillet over medium heat and place the assembled burrito seam-side down. Cook 1–2 minutes per side until tortilla is crisped and cheese inside is melted. Serve with extra salsa, sour cream and hot sauce to taste.

large flour tortillas

cooked shredded chicken (or carne asada, carnitas, or ground beef)

salt

black pepper

ground cumin

chili powder

long-grain white rice, cooked

cilantro (optional, for rice)

lime juice (for rice)

black beans or pinto beans, warmed and drained

salsa (red or green)

sour cream

shredded cheddar or Monterey Jack cheese

iceberg or romaine lettuce, shredded

tomato, diced

vegetable oil or butter (for warming tortilla)

hot sauce (optional)

Slice bolillo rolls lengthwise, leaving a small hinge if desired so they stay attached. Lightly butter or brush the cut sides with the butter or oil.

prepare rolls

Toast: Heat a skillet or griddle over medium heat. Place the rolls cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Warm beans: In a small saucepan, heat 1 tsp oil or lard over medium heat. Add the refried beans and stir until they loosen and are warmed through, 3–5 minutes. If too thick, add 1–2 tbsp water or broth to reach spreadable consistency.

Season to taste with 1/4 tsp salt (or to taste). Keep warm until assembly.

If using pre-cooked meat: Reheat the 8 oz of chosen meat in a skillet over medium heat with a splash of oil until heated through, about 3–5 minutes. Season with salt and pepper to taste. For shredded chicken or carnitas, warm with 1–2 tbsp salsa or broth to keep moist.

If using carne asada or milanesa: Cook strips/pieces in a hot skillet with 1 tbsp oil until browned and cooked through (about 3–4 minutes per side for thin carne asada; 3–4 minutes per side for breaded milanesa). Slice or fold to fit the roll.

Melt cheese on bread: Set the toasted bottom halves of the bolts on a sheet pan or skillet. Spoon a thin layer of warm refried beans over each bottom half (about 1/4 cup per roll). Sprinkle shredded cheese (about 1/2 cup per sandwich) evenly over the beans. Place briefly under a broiler or cover skillet with a lid for 1–2 minutes until cheese melts.

Slice the avocado in half, remove pit, peel, and cut into thin slices. Season avocado with a pinch of salt if desired.

Prepare fresh toppings: Slice tomato thinly and shred lettuce.

Layer the meat directly on top of the melted-cheese-and-bean base (about 8 oz per 2 sandwiches, or split evenly).

Top meat with a couple slices of tomato, a handful of shredded lettuce, 2 tbsp Mexican crema per sandwich (or to taste), and 3–4 avocado slices. Add pickled jalapeños if using.

Spoon 1 tbsp salsa over toppings, squeeze a little lime if desired, then close the sandwich with the toasted top half of the bolillo.

Serve immediately while warm. Optionally slice each torta in half for easier eating.

bolillo rolls (medium)

butter or oil for toasting

refried pinto beans

vegetable oil or lard

carne asada, shredded chicken, carnitas, or breaded milanesa

Oaxaca, mozzarella, or Chihuahua cheese (shredded)

Mexican crema or sour cream

ripe avocado

lettuce (iceberg or romaine), shredded

tomato, thinly sliced

pickled jalapeños (optional)

salsa roja or salsa verde

lime wedges (optional)

Pat the cubed beef dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Working in batches if needed, add the beef and sear until browned on all sides, about 6–8 minutes per batch. Transfer browned beef to a plate and set aside.

Brown the beef

Reduce heat to medium. Add the diced onion to the same pot and sauté 4–5 minutes until softened and beginning to brown, scraping up any browned bits. Add the minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato sauce, beef broth, cumin, oregano, smoked paprika, chili powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Add the bay leaf and return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer.

Build the stew

Reduce heat to low, cover partially, and simmer gently for 60–75 minutes, stirring occasionally, until beef is fork-tender and sauce has reduced. If liquid reduces too quickly, add up to 1/2 cup additional broth or water.

Simmer until tender

Whisk cornstarch with 2 tbs cold water to form a slurry. Stir the slurry into the stew, simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining salt and pepper. Remove the bay leaf and stir in chopped cilantro if using. The filling should be thick but spoonable—if it’s too thin, simmer uncovered a few minutes; if too thick, add a splash of broth.

Thicken and finish

Transfer the carne guisada to a shallow bowl and let cool 10 minutes so it’s easier to handle when assembling tortillas.

Cool slightly

Pour about 1 cup of vegetable oil into a heavy skillet or shallow pot to a depth of roughly 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (or a small piece of tortilla sizzles immediately). If you don’t have a thermometer, test carefully with a small corner piece of tortilla.

Heat oil for deep frying

Lay out a tortilla and place approximately 2–3 tablespoons of warm carne guisada in the center, leaving a 1/2-inch border. Sprinkle about 1 tablespoon shredded cheese over the filling. Fold the tortilla in half (or fold into an envelope) and press the edges together. Lightly brush or dab the edges with a little water and sprinkle a pinch of salt to help seal. Repeat for remaining tortillas and filling. Do not overfill to avoid bursting during frying.

Fill and fold tortillas

Carefully add 2–3 stuffed tortillas at a time to the hot oil, seam-side down. Fry 1.5–2 minutes per side, turning once, until golden brown and crisp. Use tongs or a slotted spoon. Drain on a paper towel–lined tray. Let cool 1–2 minutes to avoid steam burns; the filling will be hot.

Deep-fry stuffed tortillas

If you prefer extra crispness and a bit of color, heat 2 tbs oil in a skillet over medium heat and sear each fried tortilla 30–45 seconds per side until evenly browned.

Pan-sear (optional for extra crispness)

Arrange the deep-fried carne guisada tortillas on a platter. Top each with a dollop of sour cream or crema, extra shredded cheese if desired, and a few pickled jalapeños or a lime wedge on the side for squeezing.

Serve immediately while hot and crisp. Leftover carne guisada can be refrigerated up to 3 days and reheated; for best texture, re-crisp the filled tortillas in a 375°F oven for 8–10 minutes or in a skillet.

all-purpose flour tortillas

vegetable oil (for deep frying)

vegetable oil (for pan-searing the stuffed tortillas)

salt (for tortilla edges and finishing)

beef chuck, cut into 1/2-inch cubes

vegetable oil

yellow onion, medium, diced

garlic cloves, minced

jalapeño, seeded and minced (optional)

tomato sauce

beef broth

dried oregano

smoked paprika

bay leaf

cornstarch

cold water (for slurry)

fresh cilantro, chopped (optional, for filling)

shredded cheddar or Mexican blend cheese

sour cream or crema

pickled jalapeños or fresh lime wedges

Roast the poblano peppers directly over a gas flame, under a broiler, or on a hot cast-iron skillet, turning frequently until the skin is blackened and blistered all over (about 8–12 minutes). Place the hot peppers in a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam—this loosens the skin.

When cool enough to handle, peel the charred skin off the poblanos, remove stems and seeds, then roughly chop the flesh. Reserve any juices.

Heat 1 tbs vegetable oil in a small skillet over medium heat. Add 1/4 white onion (roughly chopped) and 2 garlic cloves; sauté 2–3 minutes until softened and fragrant but not browned.

Transfer the roasted poblano, sautéed onion and garlic to a blender. Add 120 ml stock, 1 tsp salt, 1/4 tsp black pepper, 1 tbs lime juice and cilantro if using. Blend until smooth or to desired texture. Taste and adjust seasoning. If salsa is too thick, add up to 2–3 tbs more stock or water.

Keep warm or set aside at room temperature. If preparing ahead, refrigerate and rewarm gently before assembling enchiladas.

Place thinly sliced red onion into a heatproof jar or bowl.

In a small saucepan, combine 120 ml white vinegar, 60 ml water, 1 tbs sugar and 1/2 tsp salt. Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour the hot vinegar mixture over the sliced onions so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour). Drain before serving. Keep refrigerated up to 2 weeks.

Heat 1 tbs vegetable oil in a medium skillet over medium heat. Add 1/2 small white onion (finely chopped) and sauté 2–3 minutes until translucent.

Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 300 g shredded cooked chicken to the skillet. Stir in 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until heated through and flavors meld.

Remove from heat and stir in 1 tbs chopped cilantro. Taste and adjust salt if necessary.

Preheat the oven to 180°C (350°F). Lightly oil a 9x13-inch (or similar) baking dish.

Warm 8 corn tortillas to make them pliable: heat a skillet over medium-high and brush each tortilla lightly with oil (about 2 tbs total oil for all tortillas) or hold over a flame briefly. Keep tortillas wrapped in a clean towel to stay warm and soft.

Spoon about 2–3 tbs of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish (this recipe makes 6 enchiladas; extra tortillas can be used for 2 more or reserved). Arrange enchiladas snugly in the dish.

Pour or ladle the warm Poblano salsa evenly over the assembled enchiladas, coating them generously (about 120–180 ml salsa total).

Spoon small pools of Mexican crema over the top (reserve some crema for finishing) and sprinkle half of the crumbled queso fresco over the enchiladas.

Bake in the preheated oven 10–12 minutes until heated through and toppings are warmed. If you prefer slightly browned edges, place under the broiler for 1–2 minutes watching closely.

Remove from oven. Drizzle remaining crema over the enchiladas, sprinkle remaining queso fresco, arrange avocado slices on top or to the side, and scatter pickled onions and cilantro as garnish. Season avocado lightly with 1/4 tsp salt.

poblano peppers

white onion

garlic cloves

chicken or vegetable stock

fresh cilantro (optional)

lime juice

cooked shredded chicken (rotisserie or poached)

white onion (small, finely chopped)

garlic cloves (minced)

fresh cilantro (chopped)

red onion (thinly sliced)

white vinegar

water

sugar

corn tortillas (6-inch)

queso fresco (crumbled)

ripe avocado (sliced)

vegetable oil (for softening tortillas)

fresh cilantro (for garnish)

If your carne asada is precooked, warm it gently in a skillet with 1 teaspoon oil, chopped onion, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper until heated through (3–4 minutes). If using raw thin-sliced steak, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and quickly grill or sear in a hot skillet 1–2 minutes per side until medium-rare to medium; let rest 5 minutes and slice thinly.

Prepare carne asada

Heat 2 tablespoons oil in a skillet over medium heat. Lightly fry each corn tortilla about 10–15 seconds per side to make pliable (do not crisp). Drain on paper towels and keep warm wrapped in a clean towel to stay soft.

Soften tortillas

Assemble enchiladas: working on a flat surface, place about 1.5 ounces (roughly 1.5 tbs) of warmed carne asada down the center of each softened tortilla. Roll tightly and place seam-side down in a shallow 9x6-inch baking dish (two enchiladas per plate — the recipe yields 8 tortillas so you may make 4 enchiladas; to match the menu item serving of 2 enchiladas plate the remaining as desired).

Toast chiles: Heat a dry skillet over medium heat. Toast guajillo and ancho/pasilla chiles for 10–20 seconds per side until fragrant but not burned. Remove stems and seeds. Place the toasted chiles in a bowl and cover with hot water; soak 10 minutes until softened.

Roast tomatoes and aromatics: In the same dry skillet or on a comal, roast the roma tomatoes, quartered onion piece, and garlic cloves until charred in spots and softened, about 6–8 minutes, turning as needed.

Blend sauce: Drain chiles (reserve 2 tbs soaking liquid). In a blender combine roasted tomatoes, onion, garlic, softened chiles, reserved soaking liquid, 1/2 cup broth, 1 teaspoon vegetable oil, 1 teaspoon salt and 1/4 teaspoon cumin. Blend until smooth. Taste and adjust salt. If sauce is too thick, add up to 2 tablespoons more broth.

Cook sauce: Pour blended sauce into a small saucepan and simmer over low-medium heat 6–8 minutes to meld flavors, stirring occasionally. Keep warm.

Coat enchiladas: Pour about half of the warm salsa roja evenly over the arranged rolled enchiladas in the baking dish, using a spoon to coat each roll so they are covered but not swimming in sauce.

Bake (optional): Preheat oven to 350°F (175°C). Bake the sauced enchiladas 10 minutes to heat through and set the sauce. This step is optional if all components are already hot, but it helps meld flavors.

Finish with crema and cheese: Drizzle Mexican crema evenly over the hot enchiladas (about 1/2 cup total). Crumble queso fresco over the top, distributing evenly.

Add avocado & cilantro: Arrange avocado slices on or beside the enchiladas and sprinkle chopped cilantro over everything. Serve with lime wedges on the side to squeeze over immediately before eating.

Serve: Plate two enchiladas per serving topped with additional salsa roja if desired. Offer optional sides of refried beans and Mexican rice.

Burrito

Torta

Carne Guisada

Enchiladas Poblanas

Enchiladas Rancheras

Enchiladas Crispy / Soft Beef

Sliders

Mexa Flatbreads

Nachos

Queso Dip

Quesadillas

Jalapeños Poppers

Mexican Street Corn

Guacamole Ranchero

Loaded Fries

Coctel De Camarón – A Taste Of The Coast

Mexican Street Corn Skillet

Mexican Enchiladas

Coctel De Camarón

King Molcajete

Back To Life

Cantarito