CHICKEN STRIPS

RICE & BEANS

JR. CHIMI

QUESADILLA

ONE TACO

SMALL BURRITO

SMALL ENCHILADA

MARGARITA OR PINA COLADA WITH FRUIT

PINA COLADA

LIME MARGARITA

VIRGIN DRINKS

JARRITOS BOTTLES

COKE BOTTLES

FOUNTAIN DRINKS

PEPSI

Fried pastry topped with honey, cinnamon & whipped cream.

SOPAPILLAS

FAVORED LEMONADE

Flour tortilla fried filled with cheesecake.

MEXICAN CHEESECAKE

Vanilla ice cream covered in corn flakes & cinnamon.

DEEP FRIED ICE CREAM

Vanilla Spanish custard topped with whipped cream.

FLAN

Pepsi - Fountain

CHURROS

Margaritas or Pina Colada with Fruit

Virgin Lime Margaritas

Trim fat from chicken breasts and slice into 1/2-inch to 3/4-inch wide strips, about 3–4 inches long. Pat dry with paper towels.

Prep the chicken

In a shallow bowl or plate, combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/4 tsp black pepper, and cayenne (if using). In a second bowl whisk together eggs and buttermilk until smooth. In a third shallow bowl place the panko breadcrumbs and remaining 1/2 tsp salt and a pinch of pepper; toss to combine.

Season and set up breading station

Working in batches, dredge each chicken strip first in the seasoned flour mixture, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, then press into the panko to fully coat. Place breaded strips on a wire rack set over a baking sheet. Repeat until all strips are breaded. Let rest 10 minutes to help coating adhere.

Bread the strips

Pour 3 to 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown within 45–60 seconds.

Heat oil

Fry the breaded chicken strips in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature registers 165°F (74°C). Remove with a slotted spoon or tongs and transfer to a wire rack or paper towel-lined tray. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Fry chicken strips

If using fresh potatoes: wash and cut russets into 1/4 to 1/2-inch sticks. Soak cut potatoes in cold water for 30 minutes to remove excess starch; drain and pat very dry.

Prepare potatoes (if using fresh)

For deep frying: heat separate oil to 325°F (160°C) and blanches fries for 3–4 minutes until softened but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. For convenience, follow package instructions for frozen fries or bake at 425°F (220°C) until crisp. Drain fries on paper towels and immediately season with 1 tsp fine salt.

Fry or bake the fries

Plate the chicken strips alongside a generous portion of French fries. Serve with lemon wedges and ketchup or your preferred dipping sauce. Optionally sprinkle a little extra salt or chopped parsley over fries and strips.

boneless skinless chicken breasts

all-purpose flour

cornstarch

large eggs

buttermilk

panko breadcrumbs

paprika

garlic powder

onion powder

salt

black pepper

cayenne pepper (optional)

vegetable oil (or peanut/neutral oil) for frying

frozen or fresh-cut russet potatoes

vegetable oil for fries

fine salt

lemon wedges

ketchup or dipping sauce

Rinse 2 cups long-grain white rice under cold water until the water runs clear to remove surface starch. Drain well.

Rinse and prep rice

Heat 2 tbs oil in a medium saucepan over medium heat. Add 1/2 cup finely diced onion and 2 tsp minced garlic. Sauté, stirring, until softened and translucent, about 3 minutes.

Sauté aromatics

Add the drained rice to the pan and stir to coat in the oil and aromatics; cook 1–2 minutes, until slightly toasted. Add 3.5 cups water or chicken broth and 1 tsp salt, bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid.

Toast and simmer rice

After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork just before serving.

Rest rice

While the rice cooks, heat 1 tbs olive oil in a medium skillet over medium heat. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups drained and rinsed black beans to the skillet, then stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until beans are heated through, about 4–6 minutes.

Lightly mash about one-quarter of the beans in the skillet with the back of a spoon to create a creamier texture while leaving the rest whole. Stir in 1 tbs lime juice and 2 tbs chopped cilantro. Taste and adjust seasoning if needed. Keep warm until plating.

Choose your protein option. For any option, have 1 lb protein, 1 medium chopped onion, 1 tsp minced garlic, and seasonings ready.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft, about 4 minutes. Add 1 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef or ground chicken, breaking it up with a spoon. Season with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp dried oregano. Cook, stirring and breaking up the meat, until browned and cooked through (beef about 6–8 minutes, chicken 8–10 minutes). Taste and adjust seasoning. If desired, drain excess fat for beef.

Ground beef or ground chicken (simple seasoned)

Heat 1 tbs olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds. Add 1 lb ground beef and brown, breaking it up with a spoon. Stir in 2 tbs tomato paste and cook 1 minute. Add 1/2 tsp ground cumin, 1/2 tsp dried oregano, 3/4 tsp salt and 1/2 tsp black pepper. Add 1/4 cup sliced green olives and 2 tbs raisins if using, and 1/4 cup water to loosen. Simmer 3–4 minutes until flavors meld and liquid reduces slightly. Taste and adjust seasoning.

Picadillo-style

Divide the fluffed rice among 4 bowls (about 1 cup cooked rice per serving).

Spoon a portion (about 1/2 cup) of the warm seasoned beans alongside the rice.

Top each portion with about 1/4 lb (roughly 4 oz) of the chosen cooked protein.

Garnish with chopped cilantro, a lime wedge, and pickled red onions if using. Serve immediately.

long-grain white rice

water or low-sodium chicken broth

vegetable oil or neutral oil

garlic, minced

onion, small finely diced

canned black beans, drained and rinsed

olive oil

cumin, ground

smoked paprika

freshly ground black pepper

lime juice

cilantro, chopped

minced garlic (for beans)

ground beef (80/20) or ground chicken or picadillo-style seasoned beef

onion, medium, finely chopped (for protein)

garlic, minced (for protein)

olive oil (for cooking protein)

salt (for protein)

black pepper (for protein)

ground cumin (for protein)

dried oregano (for protein)

tomato paste (if making picadillo-style)

green olives sliced (optional for picadillo)

raisins (optional for picadillo)

fresh cilantro, chopped

lime wedges

pickled red onions (optional)

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When oil shimmers, add the chopped onion and sauté until soft and translucent, about 4 minutes.

Prepare base

Add the minced garlic and diced green bell pepper; cook 1 minute until fragrant.

Add the ground meat (or pre-made picadillo). Break the meat up with a spatula and cook until browned and no longer pink, about 6–8 minutes for beef or chicken. If using pre-made picadillo, warm it through and proceed.

Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Stir in the tomato sauce and tomato paste until evenly combined.

Add chopped olives and raisins if using, then sprinkle in cumin, oregano, paprika, salt, black pepper, and sugar (if using). Stir to combine.

Pour in the 1/2 cup broth (or water), bring mixture to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Remove from heat and set aside to cool slightly so it’s easy to assemble without soggy tortillas.

Warm a clean skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side-down on the skillet. Spoon about 1/4 cup of the warm filling down the center of the tortilla, leaving room to fold. Sprinkle about 1/2 cup shredded cheese evenly over the filling.

Fold the sides of the tortilla in and roll or fold into a tight chimichanga-style pocket (or simply fold like a burrito). Place seam-side-down on the skillet. Repeat with remaining tortillas and filling (should make 4 Jr. chimis).

Cook each assembled Jr. chimi over medium heat 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese inside is melted. If tortillas brown too quickly, lower heat to prevent burning and allow cheese to melt.

Remove from skillet and let rest 1 minute before slicing in half.

Place Jr. chimis on a plate. Top or serve alongside with sour cream, shredded lettuce, diced tomatoes, pickled jalapeños, and hot sauce to taste.

Serve immediately while warm. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or oven to preserve crispness.

ground beef (or ground chicken or prepared picadillo)

vegetable oil

yellow onion, finely chopped

garlic cloves, minced

tomato sauce

tomato paste

green bell pepper, finely diced

green olives, chopped (optional)

raisins (optional, for picadillo-style sweetness)

ground cumin

dried oregano

sugar (optional, to balance acidity)

beef or chicken broth (or water)

large flour tortillas

shredded cheddar or Monterey Jack cheese

butter or oil (for pan/griddle)

sour cream

shredded lettuce

diced tomatoes

pickled jalapeños

hot sauce

If not pre-shredded, grate the cheddar and Monterey Jack. In a bowl combine shredded cheddar and Monterey Jack, add salt and pepper, and stir to even distribution. Stir in optional chopped cilantro and onion if using.

Grate and mix cheeses

Heat a large nonstick or cast-iron skillet over medium heat until warm (about 2 minutes). Add the vegetable oil and swirl to coat the surface.

Brush one side of one tortilla lightly with half the butter (about 1/2 tbsp) or melt the butter in the pan and spread. Place the tortilla buttered-side down in the skillet.

Immediately sprinkle half of the cheese mixture evenly over the tortilla in the pan, leaving a small 1/2-inch border. Top with the second tortilla, buttered side up (or brush top with remaining butter).

Cook 2–3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Press gently with a spatula to encourage even contact and melting.

Carefully flip the quesadilla using a wide spatula (or slide onto a plate and invert back into the pan). Cook another 1.5–2 minutes until the second side is golden and cheese is fully melted. Reduce heat slightly if tortillas are browning too fast before cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Cut into 4 wedges with a sharp knife or pizza cutter.

Serve hot with sour cream, salsa, and lime wedges as desired.

shredded cheddar cheese

shredded Monterey Jack cheese

unsalted butter

fresh cilantro (optional)

finely chopped onion (optional)

salsa

Heat 0.5 tsp oil in a small skillet over medium-high heat. Add 2 oz (0.125 lb) ground beef and break up with a spatula. Cook 3–4 minutes until no longer pink. Add 0.125 tsp salt, 0.0625 tsp black pepper, 0.0625 tsp ground cumin, 0.0625 tsp chili powder, and 0.125 tsp minced garlic (or garlic powder). Stir, then add 1 tbsp water to help distribute seasonings. Continue cooking 1–2 minutes until liquid evaporates and beef is evenly seasoned. Remove from heat and keep warm.

Cook ground beef

Heat 0.5 tsp oil in a small skillet over medium-high heat. Add 1 oz (0.0625 lb) diced chicken, season with 0.125 tsp salt, 0.0625 tsp black pepper, 0.0625 tsp ground cumin, 0.0625 tsp chili powder, and 0.125 tsp minced garlic. Cook, stirring occasionally, 4–6 minutes until chicken is cooked through and registers 165°F (74°C). Add 1 tbsp water if the pan becomes too dry. Remove from heat and keep warm.

Cook diced chicken

If using prepared picadillo (about 2 oz / 0.125 cup), warm it in a small saucepan or skillet over medium heat for 2–3 minutes, stirring occasionally, until heated through. If too thick, add 1 tsp water to loosen. Keep warm.

Warm picadillo

Warm the tortilla: heat a dry skillet over medium heat. Warm the 6-inch tortilla 20–30 seconds per side until pliable and lightly toasted (or microwave 10–15 seconds wrapped in a damp paper towel).

Assemble the taco: place the warmed tortilla on a plate. Spoon the cooked protein (about 2 oz ground beef or 1 oz chicken or 2 oz picadillo) into the center of the tortilla in a line lengthwise. Top with 2 tbsp (0.125 cup) shredded lettuce, 1 tbsp (0.0625 cup) shredded cheese, 1.5 tsp (0.03125 cup) diced tomato, 0.75 tsp (0.015625 cup) diced onion, and sprinkle 0.5 tsp chopped cilantro over the top. Squeeze the half lime wedge over the filling and add 0.5 tsp salsa or hot sauce. Fold and serve immediately.

Serve: serve the single taco on a small plate with extra lime wedge or salsa on the side as desired.

ground beef (80/20)

boneless skinless chicken breast, diced

picadillo (prepared seasoned ground beef with tomato and vegetables)

corn or flour tortilla (6-inch)

shredded iceberg or romaine lettuce

shredded cheddar or Mexican blend cheese

diced tomato

diced white onion

lime wedge

salsa or hot sauce

vegetable oil or olive oil

chili powder

minced garlic or garlic powder

water

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add 1/4 cup finely chopped onion and sauté 2 minutes until translucent. Add 0.5 lb ground beef, break up with a spoon and cook 5–7 minutes until browned and no longer pink. Stir in 1 teaspoon minced garlic, 0.5 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; cook 30 seconds until fragrant. Add 2 tablespoons tomato sauce, reduce heat to medium-low and simmer 2 minutes to meld flavors. Taste and adjust seasoning. Drain any excess fat if necessary and remove from heat.

Ground beef

If using chicken, slice 0.5 lb chicken breast into small bite-sized pieces. Heat 1 tablespoon oil in a skillet over medium-high heat. Add 1/4 cup chopped onion and sauté 2 minutes. Add chicken pieces and cook 6–8 minutes, stirring, until cooked through and lightly browned. Add 1 teaspoon minced garlic, 0.5 teaspoon cumin, 0.5 teaspoon chili powder, 0.5 teaspoon salt and 0.25 teaspoon pepper; cook 30 seconds. Stir in 2 tablespoons tomato sauce and simmer 1–2 minutes. Remove from heat.

Chicken

If using prepared picadillo (0.5 lb), warm it in a skillet over medium heat for 3–4 minutes until heated through. Taste and, if needed, add up to 1/4 teaspoon salt and 1–2 tablespoons water or tomato sauce to loosen. Stir to combine and remove from heat.

Picadillo (if using prepared)

Warm 2 small flour tortillas for 10–15 seconds each in a dry skillet or microwave (15–20 seconds) until pliable. Divide the chosen filling evenly between the two tortillas, placing it down the center of each (about 1/4 lb filling per burrito). Top each with 1/4 cup shredded cheese (total 1/2 cup) so it melts against the hot filling.

Fold burrito: fold the short sides in toward the center, then roll tightly from one long side to the other to enclose filling. Place seam side down in the skillet over medium heat and toast 1–2 minutes per side until golden and cheese is melted. Alternatively, press in a panini press for 2–3 minutes.

Remove burritos from the skillet and let rest 1 minute. Cut in half if desired. Serve with sour cream (1 tablespoon per burrito), salsa (1 tablespoon per burrito), shredded lettuce, diced tomato, chopped cilantro and a lime wedge. Adjust toppings to taste.

boneless skinless chicken breast

picadillo (prepared)

tomato sauce or crushed tomato

small flour tortillas (6–8 inch)

shredded cheddar or Monterey Jack

chopped cilantro

Heat a skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 5–6 minutes.

Cook beef

Add chopped onion and minced garlic to the skillet with the beef. Cook 2–3 minutes until onion is translucent. Stir in chili powder, cumin, oregano, salt, and pepper and cook 30 seconds to bloom the spices.

Chicken Strips

Rice & Beans

Jr. Chimi

Quesadilla

One Taco

Small Burrito

Small Enchilada

Margarita Or Pina Colada With Fruit

Pina Colada

Lime Margarita

Virgin Drinks

Jarritos Bottles

Coke Bottles

Fountain Drinks

Pepsi

Sopapillas

Favored Lemonade

Mexican Cheesecake

Deep Fried Ice Cream

Flan

Pepsi - Fountain

Churros

Margaritas Or Pina Colada With Fruit

Virgin Lime Margaritas