Grilled pineapple, chicken, & shrimp served inside a pineapple and topped with melted shredded cheese.

Hawaiian Fajitas

Aymara Chardonnay

San Rocco Pinot Grigio

Aymara Cabernet

Bad Hombre Cabernet

Cheddar cheese, served with salsa and sour cream.

Quesadilla

Perfectly golden jumbo wings served with our house ranch.

Wings (4)

Grilled chicken, peppers, and onions placed on a Hawaiian bun with melted American cheese. Served with fries.

Fajita Sliders (2)

Grilled Guajillo Shrimp (4)

Burger Taco

Roasted corn on the cob with lime mayonnaise, Takis, Tajín, and lime juice

Elote (Street Corn)

Large flour tortilla filled with ground beef or chicken, rice, beans, cheese dip, Drunk Sauce, a crispy corn tortilla, sour cream, lettuce, and pico. Grilled to perfection and served with fries.

Crunch

Delicious cheddar bacon jalapeño cheese balls. Battered and deep fried until melty and golden. Served with ranch.

Jalapeño Cheese

Grand Golden

Mini chimichanga topped with Cotija cheese and a drizzle of Drunk Sauce, lettuce, & onion.

Chimi Bite

Scallop Bites (3)

Bacon Cheese Fries

Soup (Cup)

Mini Quesadilla

Grilled oyster topped with melted cheese, your choice of bacon or chorizo, a slice of jalapeño & a side of Drunk Sauce

Grilled Oyster (1)

Chips and Salsa

Tacos Al Pastor

Queso Fundido

Beer

Cut the pineapple in half lengthwise and scoop out the flesh, leaving about half an inch of the flesh intact for structure. Set aside the scooped pineapple for later use.

Prep the Pineapple

In a large bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken breast and shrimp to the bowl and toss to coat thoroughly.

Season the Chicken and Shrimp

Preheat the grill to medium-high heat. Grill the chicken for about 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C). Grill the shrimp for about 2-3 minutes per side until they turn pink and opaque.

Grill the Chicken and Shrimp

Once the chicken and shrimp are cooked, slice the chicken into strips. Place the chicken and shrimp inside the hollowed pineapple halves. Top with shredded cheese and close the grill lid. Grill for an additional 2-3 minutes or until the cheese has melted.

Melt the Cheese

Remove the pineapple fajitas from the grill. Garnish with chopped cilantro, lime wedges, and a dollop of sour cream. Serve immediately while hot.

Garnish and Serve

Chicken breast

Shrimp (peeled and deveined)

Pineapple (fresh, cored and halved)

Olive oil

Chili powder

Cumin

Garlic powder

Salt

Black pepper

Shredded cheese (cheddar or Monterey Jack)

Fresh cilantro (chopped)

Lime wedges

Sour cream

Place the Aymara Chardonnay bottle in the refrigerator for at least 2 hours prior to serving to ensure it is well chilled.

Chill the Chardonnay

Take the fresh mint leaves and gently muddle them in a mixing glass to release their essential oils. Be careful not to tear them too much.

Prepare the Mint

In a large pitcher, combine the muddled mint leaves, lemon juice, and simple syrup. Stir gently to combine.

Mix the Base Ingredients

Slowly pour the chilled Aymara Chardonnay into the pitcher, mixing gently to combine all the ingredients without losing the carbonation.

Add Chardonnay

Top off the mixture with sparkling water to add a refreshing fizz. Stir gently again to blend all the flavors.

Finish with Sparkling Water

Fill wine glasses with ice cubes to keep the drink chilled.

Prepare to Serve

Pour the prepared Aymara Chardonnay mixture over the ice-filled glasses until they are about 3/4 full.

Pour the Aymara Chardonnay Mix

Garnish each glass with a lemon wedge and a sprig of fresh mint for a beautiful presentation.

Garnish

Serve immediately and enjoy this refreshing Aymara Chardonnay cocktail with friends or at your next gathering.

Enjoy

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Sparkling Water

Lemon Wedges

Mint Sprigs

Carefully harvest 100 kg of ripe Pinot Grigio grapes, ensuring no damaged or overripe grapes are included.

Harvesting the Grapes

Crush the harvested grapes to release the juice, then press them to separate the juice from the skins.

Crushing and Pressing

Add 10 g of yeast to the grape juice and allow it to ferment in a controlled environment for about 2 weeks at 18–20°C.

Fermentation

After fermentation, add 50 g of sulfites to the wine to stabilize and prevent spoilage.

Adding Sulfites

Filter the wine to remove any solids and transfer it into clean bottles, ensuring they are sealed properly.

Filtering and Bottling

Age the wine for a minimum of 3 months in a cool, dark place before serving.

Aging

Before serving, chill the bottled Pinot Grigio in the refrigerator for at least 2 hours.

Chill the Wine

Select appropriate wine glasses and fill them with ice cubes, if desired.

Prepare Glasses

Pour the chilled Pinot Grigio into each glass, filling them about two-thirds full.

Pour the Wine

Add fresh lemon slices to each glass for an added touch of flavor and presentation.

Pinot Grigio grapes

Sulfites

Yeast (for fermentation)

Water

Chilled Pinot Grigio

Ice cubes

Fresh lemon slices

In a large mixing bowl, combine the Aymara Cabernet Sauvignon and water. Stir gently to mix.

Prepare the Base

Gradually add sugar to the wine mixture, stirring continuously until the sugar is fully dissolved.

Add Sweetness

Add the fresh blackberries to the mixture. Use a muddler or the back of a spoon to gently crush the blackberries to release their juices.

Incorporate Fruits

Mix in the fresh mint leaves and lemon juice. Stir well to combine all ingredients.

Add Freshness

Refrigerate the mixture for at least 30 minutes to allow the flavors to meld.

Chill

Pour the chilled Aymara Cabernet mixture into glasses filled with ice. Garnish with fresh mint sprigs and lemon slices.

Serve

Aymara Cabernet Sauvignon

Sugar

Fresh Blackberries

Lemon Slices

Start by picking ripe Cabernet Sauvignon grapes from the vineyard. Remove any stems and leaves, then crush the grapes using a grape crusher or by hand. Ensure that the juice is extracted while retaining the skins and seeds.

Harvesting and Crushing the Grapes

Transfer the crushed grapes, including skins and seeds, into a fermentation vessel. Add 1 liter of water and the wine yeast. If desired, add sugar to increase sweetness. Stir the mixture gently to combine and cover the vessel with a cloth to allow air circulation.

Fermentation Process

Let the mixture sit for 7-14 days, stirring daily. Check for bubbling, which indicates fermentation. The temperature should be maintained at around 20-25°C (68-77°F). Taste the mixture occasionally to monitor flavor development.

Monitoring Fermentation

After the fermentation period, use a wine press to separate the liquid from the grape skins and seeds. Collect the liquid in a clean container. This liquid is known as 'must'.

Pressing the Wine

Prepare the clean wine bottles by sterilizing them with a solution of sodium metabisulfite. Rinse thoroughly with clean water after sterilization.

Sterilization

Using a siphon or funnel, carefully transfer the fermented wine into the sterilized bottles, leaving about an inch of space at the top. Seal the bottles with corks or caps.

Bottling the Wine

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to develop and mature. Check periodically for any signs of spoilage.

Cabernet Sauvignon grapes

Yeast (wine yeast recommended)

Sugar (optional for sweetness)

Sodium metabisulfite (for sterilization)

Clean wine bottles

Gather all ingredients: tortillas, shredded cheddar cheese, olive oil, salsa, and sour cream.

Prepare the Ingredients

Place a non-stick skillet or frying pan over medium heat and add 1 tablespoon of olive oil, allowing it to warm up.

Heat the Pan

Place one tortilla in the heated pan. Evenly sprinkle 1 cup of shredded cheddar cheese over the tortilla, then top with another tortilla.

Assemble the Quesadilla

Cook the quesadilla for about 3-4 minutes or until the bottom tortilla is golden brown. Carefully flip the quesadilla using a spatula and add the remaining olive oil if necessary. Cook for another 3-4 minutes until the second side is golden brown and the cheese is melted.

Cook the Quesadilla

Remove the quesadilla from the pan and let it sit for a minute. Use a sharp knife or pizza cutter to slice it into wedges.

Slice the Quesadilla

Arrange the sliced quesadilla on a serving plate.

Plate the Quesadilla

Serve with a cup of salsa and a cup of sour cream on the side for dipping.

Add Accompaniments

Tortillas

Cheddar cheese, shredded

Salsa

Preheat your oven to 425°F (220°C). Rinse and pat dry the jumbo chicken wings with paper towels to remove excess moisture.

Prepare the Chicken Wings

In a large bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, and baking powder. Add the chicken wings and toss until they are evenly coated with the seasoning mixture.

Season the Wings

Arrange the seasoned wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes, flipping halfway through, until they are golden brown and crispy.

Bake the Wings

In a mixing bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk until smooth and creamy.

Mix the Ingredients

Stir in the chopped dill, chives, garlic powder, onion powder, salt, and black pepper. Mix well to combine all ingredients.

Add Herbs and Seasoning

Cover the ranch dressing and refrigerate for at least 30 minutes to allow the flavors to meld together.

Chill the Dressing

jumbo chicken wings

olive oil

garlic powder

paprika

salt

black pepper

baking powder

mayonnaise

sour cream

buttermilk

fresh dill, chopped

fresh chives, chopped

onion powder

In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate Chicken

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for 5 minutes, then slice into strips.

Grill the Chicken

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are soft and slightly caramelized.

Sauté the Vegetables

Slice the Hawaiian buns in half. Place a few pieces of grilled chicken on the bottom half of each bun.

Prepare the Buns

Top the chicken with sautéed peppers and onions, then place a slice of American cheese on top. Optionally, add shredded lettuce and sliced tomatoes.

Add Toppings

Cover with the top half of the buns. If desired, you can briefly grill the assembled sliders to melt the cheese.

Finish Sliders

Prepare the frozen fries according to the package instructions, usually baking or frying until golden and crispy. Season with salt to taste.