Mixed greens Vinaigrette

Alcalde – Shrimp

Grilled Chorizo

Empanadas filled with braised beef

Stw of the Argentinian Squash

Hominy and Corn

Fountain SODA

Slightly Spicy Latin-Inspired Bisque with Cotija, Fried Corn Tortillas, Lime Crème, Cilantro, and Avocado

Roasted Poblano Corn Bisque

Cappuccino

Americano

Espresso Single

Coffee

Hot Tea

orange, pineapple, grapefruit, apple & cranberry

Juice

Still Water 500ml

Topo Chico

Redbull

Quench Fountain SODA

GLUTEN FREE TOAST

HOUSE TOAST

BAGEL WITH CREAM CHEESE

ASSORTED CEREAL WITH MILK

HASHBROWNS

SMOKED BACON

Rinse and spin-dry the mixed greens thoroughly. Pat dry any remaining moisture with a clean towel. Core and seed the sweet red bell pepper, then cut into 1/4-inch strips or bite-size pieces. Halve the cherry tomatoes. Peel (if desired) and thinly slice 1/2 cucumber into half-moons. Thinly slice the red onion into rings or thin half-moons and separate into loose pieces.

Prepare vegetables

Combine the mixed greens, sliced red pepper, cherry tomatoes, cucumber, and red onion in a large salad bowl. If using, sprinkle the crumbled feta or shaved Parmesan on top just before tossing or serving.

Peel and finely mince the shallot so it yields about 1 tablespoon. Mince the garlic finely (about 1/2 teaspoon).

Mince shallot and garlic

In a medium bowl or a jar with a tight lid, combine the red wine vinegar, Dijon mustard, honey, minced shallot, minced garlic, and fresh lemon juice. Whisk or shake vigorously to combine. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the vinaigrette is emulsified and slightly thickened.

Emulsify dressing

Stir in the salt and black pepper, then taste and adjust: if too sharp, add another 1/2 teaspoon honey; if too flat, add another 1/2 tablespoon red wine vinegar or a squeeze of lemon. If using, mix in the chopped fresh parsley.

Season

Let the vinaigrette sit for 5–10 minutes at room temperature to allow the shallot and garlic flavors to mellow and meld.

Rest

Shake or whisk briefly again before using to re-emulsify.

Right before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (about 1/3–1/2 tablespoon per serving) and toss gently to coat. Taste one portion and add more dressing if desired but avoid overdressing the greens.

Plate the salad and, if desired, finish with an extra grind of black pepper and a light sprinkle of extra cheese. Serve immediately.

mixed baby greens (spring mix, baby spinach, arugula)

sweet red bell pepper

cherry tomatoes

cucumber

red onion

crumbled feta or shaved Parmesan (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey

shallot, finely minced

garlic, minced

fresh lemon juice

salt

black pepper

optional: chopped fresh parsley

Rinse shrimp under cold water, pat dry with paper towels. Place shrimp in a bowl.

Prepare shrimp

Season the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp lime juice and the 3 cloves minced garlic. Toss to coat and let marinate 10–15 minutes at room temperature while you prepare the sauce.

Heat a large skillet over medium heat. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When butter melts and oil shimmers, add the finely chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the 2 sliced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown them.

Stir in 1 tbsp aji amarillo paste (or yellow chili paste), 1 tsp smoked paprika and 1 tsp dried oregano. Cook, stirring, 1 minute to bloom the spices.

Deglaze the pan with 1/4 cup dry white wine, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Whisk in 1 cup low-sodium chicken or seafood stock, 1/4 cup heavy cream and 1 tbsp tomato paste until smooth. Bring to a gentle simmer and let the sauce reduce and thicken for 4–6 minutes, stirring occasionally.

Taste the sauce and balance flavors with 1 tsp honey (or sugar), and add red pepper flakes if you want extra heat. Remove from heat briefly while you cook the shrimp.

Return skillet to medium-high heat. Add a teaspoon of oil if pan is dry. Add the marinated shrimp in a single layer, shaking off excess marinade (reserve juices) so they sear rather than steam. Cook shrimp 1.5–2 minutes per side until just opaque and pink. Do this in batches if necessary to avoid crowding.

When shrimp are nearly done, pour any reserved marinade into the sauce skillet and stir to incorporate. Reduce heat to low and add the cooked shrimp to the sauce, tossing gently to coat.

Stir in 2 tbsp chopped fresh cilantro, 1 tbsp chopped fresh parsley and 1 tbsp fresh lime juice. Warm through for 30–60 seconds (do not boil after adding cream). Adjust seasoning with additional salt or lime if needed.

Spoon shrimp and generous amounts of the spicy Alcalde sauce over crusty bread or steamed rice. Garnish with extra cilantro and lime wedges on the side.

Serve immediately while hot. Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking shrimp.

large raw shrimp, peeled and deveined

kosher salt

black pepper, freshly ground

fresh lime juice

garlic, finely minced

olive oil

unsalted butter

shallot, finely chopped

fresh garlic, thinly sliced

aji amarillo paste (or substitute: yellow chili paste)

smoked paprika

dried oregano

white wine (dry)

low-sodium chicken or seafood stock

heavy cream

tomato paste

honey (or sugar)

fresh cilantro, chopped

fresh parsley, chopped

fresh lime juice (for finishing)

red pepper flakes (optional, for extra heat)

crusty bread or steamed rice

lime wedges

Remove the chorizo from the refrigerator 20–30 minutes before grilling so it warms slightly. This helps it cook evenly and reduces the chance of splitting.

Bring chorizo to room temperature

Preheat a grill to medium-high heat (about 400–450°F / 200–230°C). If using a gas grill, turn burners to medium-high. If using charcoal, let coals become evenly grey and hot.

Preheat grill

Pat the chorizo dry with paper towels. Brush all sides lightly with the olive oil. Sprinkle the smoked paprika, garlic powder, black pepper and kosher salt evenly over the sausage, rolling it so the seasoning coats all sides. If you like extra heat, sprinkle the crushed red pepper flakes.

Lightly oil and season chorizo

Place the chorizo directly on the preheated grill over medium-high heat. Grill for 3–5 minutes per side, turning with tongs every 3–4 minutes so the links develop even char marks. Total cooking time for 1 lb of links should be 12–16 minutes depending on thickness. Rotate and move to cooler part of grill if excessive flare-ups occur.

Grill whole chorizo links

Check internal temperature with an instant-read thermometer inserted into the thickest part (avoid touching bone if present). The safe internal temperature for pork chorizo is 160°F / 71°C. Once reached, remove from grill and let rest on a cutting board for 5 minutes to allow juices to redistribute.

Check doneness and rest

If serving sliced: using a sharp knife, slice the rested chorizo into 1/2-inch rounds on the bias. If serving whole, leave links intact. Reserve any juices on the cutting board to spoon over slices or into tortillas.

Slice or serve whole

Warm the tortillas: while the chorizo rests, warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and place on the grill for 2–3 minutes.

Assemble and garnish: place sliced or whole chorizo on tortillas, top with chopped cilantro and pickled onions. Squeeze lime wedges over the top to taste.

Alternative serving suggestion: use grilled chorizo as a protein for bowls — serve over rice with beans, avocado, salsa, and a drizzle of crema.

fresh pork chorizo (uncooked, link or loose)

garlic powder

ground black pepper

crushed red pepper flakes (optional)

fresh lime wedges

chopped fresh cilantro

warm corn or flour tortillas

picked onions or quick-pickled red onions

Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. Add the olive oil and when shimmering, add the beef cubes in a single layer (work in batches if necessary). Sear until well browned on all sides, about 6–8 minutes total. Transfer browned beef to a plate and set aside.

Brown the beef

Reduce heat to medium. Add the chopped onion and red bell pepper to the pot and cook until soft and translucent, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1–2 minutes to darken slightly. If using, pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce about 2 minutes. Return the beef to the pot.

Deglaze and build sauce

Add the beef stock, bay leaf, oregano, smoked paprika, cumin, salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the beef is very tender and shreds easily, about 1.5–2 hours. Check every 30 minutes and add a little water or stock if the liquid reduces too quickly.

Add liquids and seasonings

When tender, remove the beef pieces and shred with two forks. Return shredded beef to the pot. Stir in the red wine vinegar and chopped cilantro. If the braising liquid is very thin, make a slurry with 1 tablespoon flour and 2 tablespoons cold water, stir into the pot and simmer 3–5 minutes until thickened to a moist but not wet filling. Taste and adjust salt, pepper, or vinegar.

Shred and finish

Let the filling cool to warm or room temperature before assembling empanadas to prevent dough becoming soggy.

Cool filling

Preheat oven to 400°F (200°C). Line two baking sheets with parchment.

If using store-bought discs, separate them and keep covered with a damp towel to prevent drying. If using rolled pie dough, cut 5–6" rounds and gather scraps to re-roll as needed.

Place about 1.5–2 tablespoons of the cooled braised beef filling in the center of each disc. Do not overfill; leave a 1/2" border for sealing.

Brush the edge of each disc lightly with beaten egg. Fold the dough over to form a half-moon and press edges to seal. Crimp edges with a fork or make a traditional braided empanada edge by folding and pinching the dough. Place empanadas on prepared baking sheets, spaced 1" apart.

Brush each empanada lightly with melted butter, then with the beaten egg for a glossy finish. Sprinkle a tiny pinch of coarse salt on top if desired. Using a small sharp knife, make one or two small slits on the top of each empanada to vent steam.

Bake empanadas in the preheated oven for 18–22 minutes, or until golden brown and crisp. Rotate the pans halfway through baking for even color.

Remove from oven and let rest 5 minutes before serving so filling settles.

In a bowl combine the diced tomato, sliced red onion, diced red bell pepper and chopped cilantro or parsley.

Add red wine vinegar, olive oil, lime juice, salt, pepper and oregano (if using). Toss gently to combine. Taste and adjust seasoning — add more vinegar or lime for brightness or a pinch of sugar if tomatoes are very acidic.

Let the sauce sit at least 10–15 minutes to allow flavors to meld. Serve alongside warm empanadas.

beef chuck, trimmed and cut into 1" cubes

onion, finely chopped

red bell pepper, finely diced

beef stock

dry red wine (optional)

bay leaf

ground cumin

all-purpose flour (for thickening, optional)

cold water (for slurry if needed)

store-bought empanada discs or pie dough cut to 5–6" rounds

unsalted butter, melted

egg, beaten (for egg wash)

coarse salt (for sprinkling)

ripe tomato, seeded and finely diced

red onion, very thinly sliced

fresh cilantro or parsley, chopped

dried oregano (optional)

lime juice (or lemon)

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering (about 1 minute). Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Prepare aromatics

Add the diced red bell pepper and continue to cook 4–5 minutes until slightly softened. Stir in the tomato paste and cook 1 minute to deepen flavor. Sprinkle in the sweet paprika, dried oregano, and ground cumin and stir to coat the vegetables, toasting the spices about 30 seconds.

Add peppers and seasonings

If using, pour in the white wine to deglaze the pan, scraping up browned bits. Allow wine to reduce by half (about 2 minutes). Add the chopped tomatoes, vegetable or chicken stock, and bay leaf. Stir to combine and bring to a gentle simmer.

Deglaze and simmer

Season with 1 tsp of salt and 1/2 tsp of black pepper (reserve rest for the vegetables). Reduce heat to medium-low so the base simmers gently while you prepare the vegetables.

Season the base

Add the diced potato and sliced carrot to the simmering base first (they take longest). Cover partially and simmer for 8 minutes, stirring once midway so they don’t stick.

Add root vegetables

Add the cubed squash and zucchini to the pot. Stir gently to combine. Maintain a gentle simmer, cover partially, and continue to cook until all vegetables are tender when pierced with a fork, about 10–12 minutes more. If the stew becomes too thick, add up to 1/2 cup additional stock or water.

Add squash and zucchini

Taste and adjust salt and pepper, adding the remaining 1/2 tsp salt and 1/4 tsp black pepper as needed. Remove and discard the bay leaf. If you prefer a thicker stew, simmer uncovered 3–5 minutes to reduce liquid slightly.

Check seasoning and texture

If using chorizo or smoked sausage, brown the slices in a separate skillet over medium-high heat for 4–5 minutes until caramelized, then add to the stew during the last 5 minutes of simmering so the flavors meld. If using canned or cooked beans, stir them in during the final 3–4 minutes just to heat through.

Cook chorizo (if using)

Remove the pot from heat. Stir in the chopped parsley, optional cilantro, and fresh lemon juice. Taste and adjust any final seasoning; add red pepper flakes if you want a touch of heat. Let the stew rest 3–5 minutes to allow flavors to meld.

Brighten and serve

Ladle the stew into bowls and garnish with an extra sprinkle of chopped parsley. Serve warm with crusty bread, rice, or polenta.

Serve

yellow onion, medium, finely diced

garlic cloves, minced

red bell pepper, seeded and diced

peeled tomatoes, canned or fresh, chopped

sweet paprika (preferably smoked)

vegetable or chicken stock

white wine (optional)

butternut or golden squash, peeled, seeded, cut into 1-inch cubes

zucchini, halved lengthwise and cut into 1/2-inch slices

potato (Yukon gold), peeled and diced 1/2-inch

carrot, peeled and sliced 1/3-inch

chorizo, sliced (Spanish or Argentine-style), or smoked sausage

canned white beans (drained and rinsed) or cooked beans

fresh cilantro, chopped (optional)

red pepper flakes (optional)

Drain the canned hominy in a colander and rinse under cold water. If using fresh corn, cut kernels off the cobs. Finely dice the onion and mince the garlic.

Prepare ingredients

Heat a large skillet or sauté pan over medium heat. Add the butter and let it melt until foamy.

Add the diced onion to the skillet and cook, stirring occasionally, until translucent and beginning to soften, about 4–5 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Sprinkle the flour over the onion and garlic, stirring constantly to make a roux. Cook the flour for 1 minute to remove the raw taste.

Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Continue stirring until the mixture thickens slightly, about 1–2 minutes.

Add the drained hominy and corn kernels to the skillet. Stir to combine and bring the mixture to a gentle simmer.

Pour in the half-and-half or milk, stirring to incorporate. Simmer gently, uncovered, for 6–8 minutes until the corn and hominy are heated through and the mixture has thickened to a creamy consistency. Stir occasionally to prevent sticking.

Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Mixed Greens Vinaigrette

Alcalde – Shrimp

Grilled Chorizo

Empanadas Filled With Braised Beef

Stw Of The Argentinian Squash

Hominy And Corn

Fountain Soda

Roasted Poblano Corn Bisque

Cappuccino

Americano

Espresso Single

Coffee

Hot Tea

Juice

Still Water 500ml

Topo Chico

Redbull

Quench Fountain Soda

Gluten Free Toast

House Toast

Bagel With Cream Cheese

Assorted Cereal With Milk

Hashbrowns

Smoked Bacon