A delicious twist on the classic hamburger.

Cheeseburger

Hamburger

A massive steak, perfect for those who love a hearty meal.

Porterhouse Steak

Hot Tamales

A classic choice, juicy and cooked to perfection.

Sirloin Steak

Award winning steak, known for its tenderness and flavor.

T-bone Steak

Grilled Salmon

Broiled Shrimp

In a bowl, mix the ground beef with salt and black pepper. Form the mixture into 4 equal patties.

Prepare the Beef Patties

Heat a grill or skillet over medium-high heat. Cook the beef patties for about 4-5 minutes on each side for medium doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt the cheese.

Add Cheese

While the patties are finishing, toast the burger buns on the grill or in a toaster until golden brown.

Toast the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cheesy patty, a slice of tomato, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Cheeseburgers

Serve the cheeseburgers with your favorite side dishes and enjoy!

Serve

Ground beef

Salt

Black pepper

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined.

Prepare the Patty

Divide the mixture into two equal portions and shape each portion into a patty that is slightly larger than the burger buns.

Form the Patties

Preheat a grill or skillet over medium-high heat. Place the patties on the grill and cook for about 4-5 minutes on each side, or until they reach your desired doneness.

In the last minute of cooking, place a slice of cheese on each patty and cover to melt.

While the cheese is melting, cut the burger buns in half and toast them on the grill or skillet until golden brown.

On the bottom half of each bun, place the lettuce, cooked patty with melted cheese, tomato slices, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve the burgers hot with your favorite sides.

Garlic powder

Onion powder

Cheese slices

Remove the porterhouse steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Generously season both sides of the steak with salt and black pepper.

Season the Steak

In a large cast-iron skillet, heat the olive oil over medium-high heat until it's shimmering but not smoking.

Heat the Pan

Add the porterhouse steak to the skillet. Sear for about 4-5 minutes on one side until a golden-brown crust forms.

Sear the Steak

Flip the steak and add the smashed garlic cloves and rosemary to the skillet. Cook for another 4-5 minutes.

Flip the Steak

Add the butter to the skillet and baste the steak with the melted butter using a spoon for an additional 2-3 minutes.

Add Butter

Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare.

Check for Doneness

Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing.

Rest the Steak

Slice the steak against the grain and serve with your favorite sides.

Slice and Serve

Porterhouse steak

Olive oil

Garlic cloves

Fresh rosemary

Butter

Soak the corn husks in warm water for at least 30 minutes to soften them.

Prepare the Corn Husks

In a large bowl, beat the vegetable shortening until fluffy. Gradually add the masa harina, chicken broth, salt, and mix until a soft dough forms.

Make the Tamale Dough

In a separate bowl, combine the ground meat, chili powder, cumin, salt, and pepper. Mix well.

Prepare the Filling

Take a corn husk, spread a layer of tamale dough (about 2 tablespoons) on the husk, add a spoonful of the meat filling, and fold the husk over to enclose the filling. Repeat with remaining husks and filling.

Assemble the Tamales

Place the tamales upright in a steamer basket. Cover and steam for about 1 hour, or until the masa is firm and cooked through.

Steam the Tamales

Serve the hot tamales warm, ladled with spicy chili on top.

masa harina

vegetable shortening

chicken broth

corn husks

ground meat (beef, pork, or chicken)

chili powder

cumin

salt

pepper

spicy chili (for serving)

Take the sirloin steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.

Pat the steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper.

Season the Steaks

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot.

Preheat the Pan

Add the steaks to the hot pan. Sear for about 4-5 minutes on one side without moving them, until a golden-brown crust forms.

Sear the Steaks

Flip the steaks and add crushed garlic and fresh herbs to the pan. Cook for another 3-4 minutes for medium-rare, adjusting the time to your preferred doneness.

Flip and Add Flavor

Remove the steaks from the pan and let them rest for at least 5 minutes before slicing. This helps retain the juices.

Rest the Steaks

Slice against the grain and serve with your favorite sides.

Sirloin steak

Fresh rosemary or thyme

Remove the T-bone steaks from the refrigerator and let them sit at room temperature for about 30 minutes to 1 hour before cooking.

Preparing the Steak

Rub both sides of the steaks with olive oil. Season generously with salt, black pepper, and garlic powder.

Seasoning

Preheat your grill or a cast-iron skillet over high heat until it starts to smoke.

Preheating the Grill or Pan

Place the steaks on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Cooking the Steak

During the last few minutes of cooking, add butter and fresh rosemary to the pan, and baste the steaks with the melted butter.

Basting

Remove the steaks from the grill or skillet and let them rest for at least 5 minutes before serving.

Resting

Slice the steak against the grain and serve immediately. Enjoy your award-winning T-bone steak!

Serving

T-bone steak

In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, black pepper, and fresh dill.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it on the grill. Cook for about 4-5 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and let it rest for a few minutes before serving. Enjoy your grilled salmon!

salmon fillets

olive oil

lemon juice

garlic powder

black pepper

fresh dill

In a large bowl, whisk together olive oil, minced garlic, lemon juice, paprika, salt, and black pepper until well combined.

Add the shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for 15-30 minutes to allow flavors to meld.

Marinate the Shrimp

Preheat the Broiler

Arrange the marinated shrimp on a broiler pan in a single layer. Broil for 2-3 minutes on each side, or until the shrimp are opaque and cooked through.