Our Drinks

Refreshing mojito with rum, lime, mint, and soda.

Mojito

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Delicious churros dusted with cinnamon sugar.

Churros

A large burrito filled with rice, beans, and your choice of protein.

Burrito

Three tacos filled with your choice of meat.

Tacos

Freshly made guacamole served with tortilla chips.

Guacamole

Crispy tortilla chips served with our house-made salsa.

Chips & Salsa

In a large pot, combine 4 cups of water and 1 cup of sugar. Heat over medium heat, stirring continuously until the sugar completely dissolves. Remove from heat and let it cool.

Prepare the Base

Once the sugar-water mixture has cooled, stir in 1 cup of lemon juice until well combined.

Add Lemon Juice

Add 1 cup of fresh mint leaves and 2 tablespoons of grated ginger to the lemon-sugar mixture. Allow it to steep for at least 30 minutes to let the flavors meld. Strain out the mint leaves and ginger once steeped.

Infuse with Fresh Mint and Ginger

Stir in 1 cup of pineapple juice into the mixture. Mix well and taste. Adjust sweetness if necessary.

Combine with Pineapple Juice

Pour the drink into glasses over ice, garnish with lemon slices and mint sprigs. Serve chilled.

Garnish and Serve

Water

Sugar

Lemon Juice

Fresh Mint Leaves

Ginger, grated

Pineapple Juice

Lemon Slices

Mint Sprigs

In a sturdy glass, add the fresh mint leaves. Using a muddler or the back of a spoon, gently muddle the leaves to release their essential oils. Be careful not to shred the leaves too much.

Prep the Mint

Cut the lime into wedges and add them to the glass with the muddled mint. Sprinkle the granulated sugar over the lime and mint. Muddle the mixture gently again to combine the flavors, ensuring the lime juice is released.

Add Lime and Sugar

Pour the white rum over the muddled mint, lime, and sugar mixture. Stir gently to combine.

Add Rum

Fill the glass with ice cubes, packing them in well to chill the mixture.

Add Ice

Pour the club soda over the ice, filling the glass. Stir gently to mix without disturbing the mint leaves too much.

Top with Soda

Garnish your mojito with a sprig of fresh mint and a lime wedge on the rim of the glass. Serve immediately with a straw.

Fresh mint leaves

Lime

Granulated sugar

White rum

Club soda

Ice cubes

If you like a salted rim, take a lime wedge and run it around the rim of your glass. Dip the rim into a plate of salt until it's well coated. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the tequila, triple sec, fresh lime juice, and simple syrup (if using).

Mix the Ingredients

Fill the shaker with ice and secure the lid. Shake vigorously for about 15-20 seconds until the mixture is chilled.

Shake the Cocktail

Fill the prepared glass with ice (if desired) and strain the cocktail mixture into the glass.

Strain and Serve

Garnish with a lime wedge on the rim of the glass. Enjoy your classic margarita!

Garnish

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup (optional)

Salt (for rimming the glass)

Lime Wedge (for garnish)

In a medium saucepan, combine 1 cup of water, 2 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Boil Ingredients

Once boiling, add 1 cup of all-purpose flour to the saucepan. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.

Mix Flour

Remove the dough from heat and let it cool for about 5 minutes.

Cool Dough

Add 2 large eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy.

Add Eggs

Transfer the dough to a piping bag fitted with a large star tip.

Prepare for Piping

In a small bowl, mix together 1 cup of granulated sugar and 2 tablespoons of ground cinnamon until well combined.

Combine Cinnamon Sugar

In a deep pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors. Fry until golden brown on all sides, about 2-3 minutes.

Fry Churros

Using a slotted spoon, remove the churros from the oil and drain on paper towels.

Drain Churros

While still warm, roll the churros in the cinnamon sugar mixture until fully coated.

Coat in Cinnamon Sugar

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

ground cinnamon

vegetable oil

If not already cooked, prepare the rice according to package instructions. Fluff with a fork and set aside.

Prepare the Rice

In a small saucepan, heat the black beans over medium heat until warmed through. Season with salt and pepper to taste.

Heat the Beans

If using pre-cooked chicken, shred it into bite-sized pieces. If cooking fresh, grill or sauté until fully cooked and then shred.

Prepare the Chicken (or other protein)

In a large bowl, combine the cooked rice, heated black beans, shredded chicken, cheddar cheese, sour cream, salsa, and chopped cilantro. Mix well. Season with salt and pepper to taste.

Mix the Filling

Lightly warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a generous portion of the filling mixture in the center of each tortilla.

Fill the Tortillas

Fold in the sides of the tortilla and roll it up tightly from the bottom, making sure to tuck in the sides as you roll to secure the filling.

Roll the Burrito

Cut the burritos in half diagonally and serve with additional salsa, sour cream, or guacamole if desired.

Serve

Cooked rice

Black beans

Cooked chicken (or other protein of choice)

Cheddar cheese, shredded

Sour cream

Salsa

Fresh cilantro, chopped

Salt

Black pepper

Large flour tortillas

In a large skillet over medium heat, add the ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until browned and cooked through.

Cook the Ground Beef

Stir in the taco seasoning and add water. Mix well and bring to a simmer. Cook for an additional 5 minutes until the mixture thickens slightly.

Add Taco Seasoning

If desired, warm the corn taco shells in a preheated oven at 350°F (175°C) for about 5 minutes.

Warm the Taco Shells

Spoon the cooked meat mixture evenly into each taco shell.

Fill the Taco Shells

Top each taco with shredded lettuce, diced tomatoes, shredded cheese, sour cream, chopped cilantro, and sliced jalapeños as desired.

Add Toppings

Corn taco shells

Ground beef

Taco seasoning

Shredded lettuce

Diced tomatoes

Shredded cheese

Chopped cilantro

Sliced jalapeños

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired level of creaminess.

Mash the Avocados

Pour in the lime juice and mix well to combine. This will help prevent the avocados from browning.

Add Lime Juice

Finely chop the red onion, tomato, jalapeño pepper, and fresh cilantro.

Chop Vegetables

Add the chopped vegetables to the mashed avocado mixture.

Combine Ingredients

Sprinkle in salt and black pepper, and mix everything together until well combined.

Season

Transfer the guacamole to a serving bowl and serve immediately with tortilla chips.

Ripe avocados

Lime juice

Red onion

Tomato

Fresh cilantro

Jalapeño pepper

Tortilla chips

Cut each corn tortilla into 6 triangles to form chip shapes.

Prepare the Tortillas

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add a few tortilla triangles to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.

Drain and Season

Dice the tomatoes, onion, and jalapeño pepper (removing seeds for less heat if desired).

Prepare the Ingredients

In a mixing bowl, combine the diced tomatoes, onion, cilantro, jalapeño pepper, lime juice, and salt. Stir until well mixed.

Mix the Salsa

Cover the bowl and let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld.