Kids Quesadilla

Kid Combo Taco

Kid Combo Quesadilla

Mango $6.00 Pineapple $6.00 Strawberry $6.00 Chocolate $6.00

Milk Shakes

Jarritos

Corn Tortilla, Choice of Meat, Lettuce, Pico de Gallo, Sour Cream, Rice, Black Beans, Queso Fresco & Mozzarella Cheese.

Enchiladas

Fresh Juices

Soft Drinks

Chips and Guacamole

Chips and Salsa

Chips Guacamole and Salsa

Choice of Meat, Lettuce, Pico de Gallo, Sour Cream, Rice, Black Beans, Mozzarella Cheese & Queso Fresco.

Flour Quesadillas

Grilled Steak $12.20 - Milanesa $13.00 - Chicken $12.50 – Ham $10.00 Mayonnaise, Black Beans, Chipotle, Lettuce, Avocado, Tomatoes, Onions & Mozzarella Cheese.

Torta

Enchilada Style, Mild Green Sauce or Hot Red Sauce Choice of Meat, Flour Tortilla, Rice, Black Beans, Lettuce, Pico de Gallo & Sour Cream.

Burrito

Ham, Bacon, Steak, Onions, Black Beans, Queso Fresco & Flour Tortilla.

Alambre

Con Crispy Tortilla, Choice of Meat, Lettuce, Sour Cream & Mozzarella Cheese & Queso Fresco.

Gordita

Chorizo and Potatoes, Lettuce, Sour Cream & Queso Fresco.

Pambazo

Salsas

Flour Tortilla, Choice of Meat, Rice, Black Beans, Lettuce, Sour Cream, Pico de Gallo, Cucumber, Lime, Chips, Queso Fresco, Mozzarella Cheese & Dressing.

Ensaladas

Choice of Meat served with Pico de Gallo, Avocado, Black beans, Chips, Mozzarella Cheese & Sour Cream.

Nachos

Corn Fried, Tortilla, Choice of Meat, Black Beans, Lettuce, Sour Cream & Queso Fresco.

Sope

2 Tacos con Tortilla, Choice of Meat, Cilantro, Onions, Salsa Chipotle, Rice, Black Beans, Queso Fresco, Lime & Cucumbers.

Tacos Combo w/ Drink

Corn Crispy Tortilla, Choice of Meat, Lettuce, Sour Cream, Mozzarella Cheese & Queso Fresco.

Corn Quesadilla

Corn soft Tortilla, Choice of Meat, Lettuce, Sour Cream, Mozzarella Cheese & Queso Fresco.

Huarache

If using chicken, ensure it is cooked and finely chopped or shredded into small pieces. Mix shredded cheddar and Monterey Jack together in a bowl so cheese is evenly distributed. If using salsa in the filling, stir 2 tablespoons into the cheese/chicken mixture until combined.

Prepare ingredients

Set out a baking sheet or plate to hold finished quesadillas and prepare dipping bowls for yogurt, salsa and mashed avocado.

Warm a nonstick skillet or cast-iron pan over medium-low to medium heat. Add half of the butter or oil (about 1/2 tablespoon) and swirl to coat.

Heat pan

Place one flour tortilla flat on a cutting board. Spread about 1/4 of the cheese (about 1/2 cup) mixture evenly over half of the tortilla, keeping a small border near the edge. If using chicken, distribute about 1/4 cup of chicken inside the cheese. Fold the tortilla in half to create a half-moon.

Assemble first quesadilla

Transfer the folded quesadilla to the warm skillet. Cook 2 to 3 minutes, or until the underside is golden brown and the cheese begins to melt. Press down gently with a spatula so the filling stays compact.

Cook first side

Brush or add the remaining butter/oil around the top edge or in the pan, flip the quesadilla and cook another 1.5 to 2 minutes until the second side is golden and cheese is fully melted. Reduce heat if browning too quickly.

Flip and finish

Transfer the cooked quesadilla to the plate or baking sheet. Repeat assembling and cooking with the remaining tortillas and filling, adding a little more butter/oil to the pan as needed. For smaller kids, you can make one tortilla per child or cut each finished quesadilla into 3–4 wedges.

Repeat

Cut each quesadilla into wedges using a pizza cutter or sharp knife (adult only). Serve warm with small bowls of plain Greek yogurt or sour cream, mild salsa and mashed avocado on the side. Offer lime wedges for a light squeeze if desired.

To keep quesadillas crisp if making ahead for a short time, place cooked quesadillas in a single layer on a baking sheet and keep in a warm (about 200°F / 95°C) oven for up to 15–20 minutes. Avoid stacking for long periods to prevent sogginess.

large flour tortillas

shredded mild cheddar cheese

shredded Monterey Jack cheese

cooked chicken, finely chopped or shredded (optional)

mild salsa or tomato salsa (optional, small amount mixed into filling)

unsalted butter or neutral oil

plain Greek yogurt or sour cream

mild salsa

ripe avocado, mashed (or guacamole)

lime wedges

Heat a small nonstick skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until no pink remains, about 4–5 minutes.

Cook the beef

Drain any excess fat if needed (for lean 90/10 there will be little). Return pan to low–medium heat.

Sprinkle the taco seasoning and salt over the cooked beef, add the 2 tablespoons of water, and stir to combine. Simmer 1–2 minutes until seasoning is evenly distributed and mixture is slightly saucy. Remove from heat and keep warm.

Warm the two small flour tortillas in a dry skillet over low heat for about 20–30 seconds per side, or wrap in a damp paper towel and microwave 15–20 seconds until pliable.

Warm the tortillas

Place each warmed tortilla on a plate. Evenly divide the cooked beef between the two tortillas (about 1/4 cup filling per tortilla).

Sprinkle 2 tablespoons (about 1/4 cup total) of shredded cheddar over the beef on each taco so the cheese melts slightly from the warm meat.

Top each taco with a light pinch (about 1–2 tablespoons total) of shredded lettuce and 1 tablespoon diced tomato divided between the two tacos.

If using, add 1 teaspoon sour cream and 1 teaspoon mild salsa to each taco or place on the side for dipping. Keep amounts small and mild for kids.

Arrange the chosen sides on the plate: 6 baby carrots and 1/2 cup apple slices. Serve ketchup (1 tablespoon) in a small ramekin for dipping if desired.

If serving a drink, pour 1 cup of milk or apple juice into a small cup.

Serve the two kid tacos warm on a child-friendly plate with the sides and drink. Let tacos cool slightly before giving to young children. Total plated presentation should be simple and easy for small hands.

ground beef (90/10)

mild taco seasoning (store-bought or homemade)

water

salt

small soft flour tortillas (6-inch)

shredded iceberg lettuce

diced tomato (seeds removed)

sour cream (optional)

mild salsa or pico de gallo (optional)

baby carrots

apple slices (peeled, cored)

ketchup (for dipping)

milk or small apple juice

Place one small flour tortilla on a clean work surface. Evenly sprinkle half the cheddar (about 1/4 cup) and half the Monterey Jack (about 2 tablespoons) over the tortilla, leaving a 1/2-inch border. If using shredded chicken, distribute 2 tablespoons (about 0.25 cup total) of warm shredded chicken evenly over the cheese. Spoon 1 teaspoon of mild pico de gallo or chopped tomato over the filling. Top with the second tortilla and press gently to seal.

Assemble

Heat a nonstick skillet over medium-low heat. Add the unsalted butter and let it melt and foam, swirling to coat the pan. Carefully transfer the assembled quesadilla to the skillet. Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Using a spatula, flip the quesadilla and cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. Reduce heat slightly if the tortilla browns too quickly before the cheese melts.

Cook

Transfer the cooked quesadilla to a cutting board and let rest 1 minute to avoid very hot cheese. Using a pizza cutter or sharp knife, cut into 4 wedges (for a kid-friendly size).

Finish & Slice

Arrange the carrot sticks, cucumber slices, and apple slices on a small plate or divided kid tray. Place 2 teaspoons sour cream and 2 teaspoons mild salsa in small dipping compartments or ramekins. Serve alongside the warm quesadilla wedges for dipping. Ensure the quesadilla wedges are slightly cooled before giving to a child.

small flour tortillas

cooked shredded chicken (optional)

unsalted butter

mild pico de gallo or finely chopped tomato

carrot sticks

cucumber slices

apple slices

sour cream (for dipping)

mild salsa (for dipping)

Place the blender jar on the base. Add 1 cup whole milk, 1 cup vanilla ice cream, and 1 tablespoon granulated sugar to the jar.

Prepare blender

If you prefer a thicker, colder shake, add 2 ice cubes. If you want a thinner shake, reduce ice cream to 3/4 cup or add an extra 1-2 tablespoons milk.

Add 1 cup peeled diced ripe mango (or mango pulp) and 1 teaspoon fresh lime juice (optional) to the blender with the base ingredients.

Secure lid and blend on high for 30–45 seconds until smooth and evenly combined. Stop and scrape down sides once if needed.

Pour into a chilled 12–16 oz glass. Top with 2 tablespoons whipped cream and a cherry or a few diced mango pieces if desired. Serve immediately.

Add 1 cup chopped fresh pineapple (or drained canned pineapple) to the blender with the base ingredients.

Blend on high for 30–45 seconds until smooth. Taste and add 1 tablespoon more sugar if pineapple is very tart.

Pour into a chilled 12–16 oz glass. Garnish with 1 teaspoon toasted coconut flakes and whipped cream if desired. Serve immediately.

Add 1 cup hulled fresh or frozen strawberries and 1 teaspoon lemon juice (optional) to the blender with the base ingredients.

Blend on high for 30–45 seconds until smooth and creamy. If using frozen strawberries, you may not need ice cubes.

Pour into a chilled 12–16 oz glass. Top with whipped cream and a sliced strawberry. Serve immediately.

Add 2 teaspoons unsweetened cocoa powder and 1 tablespoon chocolate syrup (optional) to the blender with the base ingredients.

Blend on high for 20–30 seconds until fully combined and frothy. Taste and adjust sweetness by adding more chocolate syrup or sugar if desired.

Pour into a chilled 12–16 oz glass. Top with whipped cream and grated chocolate or chocolate shavings. Serve immediately.

For thicker shakes, increase ice cream to 1 1/2 cups or add 4–6 ice cubes. For lighter versions, substitute low‑fat milk or frozen fruit for part of the ice cream.

To make larger batches (2–4 shakes), multiply all ingredient quantities accordingly and use a larger blender or blend in batches.

whole milk

vanilla ice cream

granulated sugar

ice cubes (optional, for thicker shake)

ripe mango (peeled, diced) or mango pulp

fresh lime juice (optional, to brighten)

fresh pineapple (cored, chopped) or canned pineapple chunks, drained

toasted coconut flakes (optional garnish)

fresh strawberries (hulled) or frozen

lemon juice (optional, to enhance flavor)

unsweetened cocoa powder

chocolate syrup (optional, for extra sweetness)

whipped cream

cherry or sliced fruit

grated chocolate or chocolate shavings (for chocolate shake)

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir briefly to distribute the sugar.

Combine sugar and water

Place the saucepan over medium heat and warm, stirring occasionally, until the sugar fully dissolves and the liquid is clear, about 4–6 minutes. Do not boil vigorously—just a gentle simmer is fine.

Heat to dissolve

Remove the syrup from heat. Stir in 2 tablespoons fresh lime juice and 1 teaspoon kosher salt. This brightens the flavor and balances sweetness. Let cool to room temperature (about 15–20 minutes).

Add lime and salt

If using a purée (pineapple, guava or tamarind paste), measure 3 oz (about 6 tablespoons). If purée is thick, thin with 1–2 teaspoons water and whisk until smooth. If using fresh juice (orange, grapefruit), measure 3 oz and strain out pulp if you prefer a clear Jarritos-style soda.

Taste the fruit portion and if it tastes very tart or concentrated, you can adjust by adding up to 1 tablespoon more simple syrup (from the syrup base) or a teaspoon more lime juice. The final syrup should be pleasantly sweet and fruity — slightly more concentrated than the finished soda because it will be diluted by club soda.

Combine the cooled simple syrup (all of it) with your chosen 3 oz fruit purée or juice in a clean measuring cup or jar. Whisk until fully integrated. This is your Jarritos-flavor syrup concentrate.

Divide ice among four 12-oz glasses (about 1/2 cup ice per glass).

Pour 2 tablespoons (about 1 oz) of the flavor syrup concentrate into each glass. This yields a bright, soda-strength sweetness; increase to 3 tablespoons per glass if you prefer sweeter/fruitier soda.

Top each glass with about 3/4 cup (6 fl oz) very cold club soda or sparkling water, pouring slowly to preserve carbonation. Stir gently once with a bar spoon or straw to combine.

Garnish each glass with a lime wedge and a mint sprig if desired. Serve immediately while fizzy.

Store any unused flavor syrup (simple syrup combined with fruit purée/juice) in a sealed jar in the refrigerator for up to 5 days. Shake or stir before using. Do not carbonate the syrup with CO2—always add to cold club soda when serving.

Granulated sugar

Water

Fresh lime juice

Kosher salt

Tamarind purée or tamarind concentrate

OR fresh pineapple purée (strain if desired)

OR fresh orange juice

OR guava purée or juice

OR grapefruit juice

Cold club soda or chilled sparkling water

Ice cubes

Fresh lime wedges (optional, for garnish)

Mint sprigs (optional)

Finely dice the 1/2 onion and mince the garlic. Heat a medium skillet over medium heat and add 1 tablespoon vegetable oil. Sauté the diced onion 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the 3 cups shredded meat to the skillet, then sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 3–4 minutes to warm and incorporate flavors. Taste and adjust seasoning if needed. Remove from heat and set aside.

Prepare filling

Preheat oven to 375°F (190°C). In a small skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Briefly fry each corn tortilla 8–12 seconds per side — just until pliable and lightly blistered. Transfer fried tortillas to a plate lined with paper towel to drain. Alternatively, warm tortillas in a damp towel in the microwave for 30–45 seconds if you prefer no oil.

Soften tortillas

Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Working one tortilla at a time, spoon about 1/4 cup of the meat filling down the center of a tortilla, roll it tightly, and place seam-side down in the dish. Repeat with remaining tortillas and filling; you should end up with 10–12 enchiladas in the dish.

Assemble enchiladas

Pour the remaining 1.5 cups enchilada sauce evenly over the filled tortillas, covering as much of the tortillas as possible. Sprinkle 1.5 cups shredded mozzarella evenly on top, then crumble 3/4 cup queso fresco over the mozzarella. Cover the dish loosely with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. Remove foil and bake an additional 5–8 minutes until cheese is melted and bubbly and edges begin to brown. Let rest 5 minutes before serving.

Top and bake

While enchiladas bake, warm the 1 cup black beans in a small saucepan over low heat; season with a pinch of salt if desired. Reheat the 1 cup cooked rice (microwave or on stovetop) and fluff with a fork. Arrange shredded lettuce, 1/2 cup pico de gallo, and 1/2 cup sour cream for plating. If using cilantro, roughly chop and set aside. Cut the 2 limes into wedges.

To serve, place 2 enchiladas per plate with a scoop of rice and 1/3 cup warmed black beans. Top enchiladas with shredded lettuce, pico de gallo, a dollop of sour cream, and a sprinkle of cilantro and additional queso fresco if desired. Serve with lime wedges.

corn tortillas

cooked shredded chicken or shredded beef (choice of meat)

yellow onion

garlic cloves

ground cumin

chili powder

black pepper

vegetable oil (for frying/softening tortillas)

store-bought red enchilada sauce or homemade

shredded mozzarella cheese

crumbled queso fresco

cooked white rice

black beans (canned, rinsed and warmed)

shredded lettuce

pico de gallo

sour cream

fresh cilantro (optional)

Trim the top and base of the pineapple, then stand it upright and slice off the skin. Quarter the pineapple, remove the core from each quarter, and cut the flesh into chunks. You should end up with about 3 to 3 1/2 cups of pineapple chunks from one medium pineapple.

Prepare pineapple

Place the pineapple chunks into a blender with 1 cup cold water, 1 tablespoon simple syrup or honey, and 1 teaspoon fresh lime juice. Blend on high until completely smooth (about 45–60 seconds).

Taste and adjust sweetness: add more syrup or honey if needed (start by adding another 1/2 tbs). If the juice is too thick, add up to 1/2 cup more cold water and blend briefly to reach desired consistency.

If you prefer a clearer juice, strain the blended mixture through a fine-mesh sieve or nut milk bag into a pitcher, pressing with a spoon to extract as much liquid as possible. Otherwise, serve unstrained for a pulpy texture.

Stir in ice cubes into the pitcher or pour the juice over ice in individual glasses. Garnish with mint leaves if desired and serve immediately.

Rinse the strawberries well, hull (remove green caps), and halve larger berries so pieces are uniform. You should have about 2 cups packed.

Prepare strawberries

Add the strawberries to a blender with 1 cup cold water, 1 teaspoon lemon juice, and 1 tablespoon simple syrup or agave. Blend on high until smooth (about 30–45 seconds).

Taste and adjust: add more sweetener or a splash more lemon if needed. If the mixture is too thick, add up to 1/2 cup additional water and blend briefly.