RANCH WATER

LOREM IPSUM DOLOR SIT AMET, CONSECTETUR ADIPISCING ELIT.

SHIO SPICY

JOSE CUERVO TRADITIONAL, LIME, SALT, GRAPEFRUIT JARRITOS

PALOMA

SPICY PORK GYOZA

EL CAMINO (TOP SHELF)

EL BARRIO

SQUID GYOZA

YAKI RAMEN

JALAPEÑOS, SERRANO, LIME, ORANGE LIQUEUR

SPICY

GRAPEFRUIT

PORK GYOZA

In a glass filled with ice, pour the Lunazul Blanco tequila and fresh lime juice.

Mix the Ingredients

Top the mixture with Topo Chico mineral water.

Add the Sparkle

Garnish

Serve

Lunazul Blanco Tequila

Topo Chico Mineral Water

Fresh Lime Juice

Lime Wedge (for garnish)

In a bowl, combine shio koji, sriracha sauce, sesame oil, grated ginger, minced garlic, soy sauce, and rice vinegar. Mix well until all ingredients are thoroughly combined.

Prepare the Marinade

Stir in the red chili flakes to the marinade. Adjust the spiciness according to your preference.

Add Spice

Place your choice of protein (chicken, tofu, or fish) in the marinade. Ensure it is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Marinate Ingredients

Preheat a skillet or grill over medium-high heat. Remove the marinated protein from the fridge and cook for 5-7 minutes on each side, or until fully cooked and slightly charred.

Cook the Marinated Ingredients

Garnish the cooked protein with chopped scallions and toasted sesame seeds before serving. Enjoy your Shio Spicy dish!

Shio Koji

Sriracha Sauce

Sesame Oil

Fresh Ginger, grated

Garlic, minced

Scallions, chopped

Soy Sauce

Rice Vinegar

Red Chili Flakes

Toasted Sesame Seeds

Rim the edge of a highball glass with coarse sea salt by rubbing a lime wedge around the rim and then dipping it into the salt.

Prepare the Glass

In a cocktail shaker, combine the Jose Cuervo Traditional tequila and fresh lime juice. Fill the shaker with ice and shake well until chilled.

Mix the Drink

Strain the mixture into the prepared glass filled with ice and top with Grapefruit Jarritos.

Combine with Grapefruit Soda

Garnish with a lime wedge and serve immediately.

Garnish and Serve

Jose Cuervo Traditional Tequila

Grapefruit Jarritos

Coarse Sea Salt

Lime Wedge

In a large bowl, combine ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, chili paste, salt, and black pepper. Mix until well combined.

Make the Filling

Take gyoza wrappers and place a small spoonful of filling in the center of each wrapper. Moisten the edges with water, fold the wrapper in half, and pinch to seal. You can pleat the edges for a decorative touch.

Prepare the Gyoza Wrappers

Heat a non-stick skillet over medium heat and add a little oil. Arrange the gyoza in the skillet and cook until the bottom is golden brown, about 3-4 minutes. Then, add 1/4 cup of water to the skillet, cover, and steam for another 5-7 minutes until the water has evaporated.

Cook the Gyoza

Serve gyoza hot with soy sauce or a dipping sauce of your choice.

Ground pork

Ginger, grated

Green onions, chopped

Soy sauce

Sesame oil

Chili paste

Salt

Black pepper

If desired, rub the rim of a chilled cocktail glass with a lime wedge and dip it in salt to coat the rim.

In a cocktail shaker, combine the Milagro Silver Tequila, Grand Marnier, and lime juice. Fill the shaker with ice and shake well until chilled.

Mix the Cocktail

Strain the mixture into the prepared glass. Garnish with a lime wedge.

Strain and Serve

Milagro Silver Tequila

Grand Marnier

Lime Juice

Salt (optional)

In a cocktail shaker filled with ice, combine Lunazul Blanco Tequila, Gran Gala Orange Liqueur, fresh lime juice, and simple syrup. Shake well until the mixture is chilled.

Strain the mixture into a chilled cocktail glass.

Garnish with a lime wedge on the rim of the glass.

Gran Gala Orange Liqueur

Simple Syrup

In a large bowl, combine all-purpose flour and salt. Gradually add water, mixing until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a mixing bowl, combine chopped squid, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are combined.

Prepare the Filling

Divide the dough into small pieces and roll each piece into a thin circle. Place a small spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Assemble the Gyoza

Heat a non-stick skillet over medium heat and add a little oil. Place the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown. Add a splash of water to the skillet and cover to steam for 5-7 minutes until cooked through.

Serve the gyoza hot with soy sauce and chili oil on the side for dipping.

All-purpose flour

Water

Squid, cleaned and chopped

Green onions, finely chopped

Ginger, minced

Chili oil

Bring a pot of water to a boil, add the ramen noodles, and cook according to package instructions. Drain and set aside.

Cook the Ramen Noodles

In a large skillet or wok, heat a little oil over medium heat. Add the bell pepper, carrot, broccoli, and green onion. Stir-fry for 5-7 minutes until tender.

Prepare the Vegetables

Push the vegetables to the side of the skillet. Add sliced chicken breast and cook until no longer pink, about 5-6 minutes.

Cook the Chicken

Pour the beaten eggs into the skillet and scramble until fully cooked, mixing with the chicken and veggies.

Scramble the Eggs

Add the drained ramen noodles to the skillet. In a small bowl, mix the soy sauce, oyster sauce, sesame oil, garlic, and ginger. Pour over the noodle mixture and stir to combine everything evenly. Cook for an additional 2-3 minutes.

Add the Noodles and Sauce

Remove from heat and sprinkle with sesame seeds and chili flakes. Serve hot.

Ramen noodles

Bell pepper, sliced

Carrot, julienned

Green onion, chopped

Broccoli florets

Chicken breast, sliced

Eggs, beaten

Oyster sauce

Sesame seeds

Chili flakes

Wash the jalapeños and serrano peppers thoroughly. Remove the stems and seeds if you prefer a milder flavor, then chop them finely.

Prepare the Peppers

In a mixing bowl, combine the chopped jalapeños, serrano peppers, minced garlic, lime juice, orange liqueur, chopped cilantro, salt, and olive oil. Stir well to combine all ingredients.

Taste the mixture and adjust the seasoning if necessary. You can add more lime juice or salt to achieve your desired flavor.

Adjust Seasoning

Transfer the spicy mixture to a serving bowl and enjoy it with tortilla chips, tacos, or as a topping for grilled meats.

Jalapeños

Serrano Peppers

Orange Liqueur

Garlic

Cilantro

Olive Oil

Cut the grapefruit in half and use a spoon to scoop out the segments into a bowl.

Prepare the Grapefruit

Cut the lime in half and squeeze the juice over the grapefruit segments, making sure to catch any seeds.

Juice the Lime

Gently toss the grapefruit segments with the lime juice and serve fresh for a refreshing snack or garnish.

Mix and Serve

Grapefruit

Lime

In a large mixing bowl, combine ground pork, chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Take a gyoza wrapper and place about 1 tablespoon of filling in the center. Moisten the edges of the wrapper with water, fold in half, and pinch to seal tightly. Repeat with remaining wrappers and filling.

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Arrange the gyoza in the skillet and cook until the bottoms are golden brown, about 2-3 minutes. Add 1/4 cup of water to the pan and cover immediately. Steam for about 5-7 minutes until the water has evaporated and the gyoza are cooked through.

Ranch Water

Shio Spicy

Paloma

Spicy Pork Gyoza

El Camino (top Shelf)

El Barrio

Squid Gyoza

Yaki Ramen

Spicy

Grapefruit

Pork Gyoza