Carnitas Burrito

El Diablo

Chewy Horchata Cookie

Chips & Pico de Gallo

THE taco

Chips & Queso

Chips & Guacamole

Coco Rojo Brownie

Pico de Gallo

Iced Tea

Milk

Spring Water

Strawberry Basil Lemonade

House Made Lemonade

Cucumber Mint Limeade

Mango Coconut Coriander

Cheese

House

Bean

Lime Grilled Steak

Citrus Braised Pork

Braised Short Rib

Roasted Mushroom

Citrus Seared Mahi

In a slow cooker, place the pork shoulder and season it with salt, black pepper, cumin, and oregano.

Prepare the Pork

Chop the onion and garlic, then add them to the slow cooker along with the bay leaves.

Add Aromatics

Pour in the orange juice, lime juice, and water over the pork and aromatics.

Add Juices

Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and shreds easily.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.

Shred the Pork

If desired, heat a skillet over medium-high heat and add the shredded pork to crisp it up for a few minutes.

Crisp the Shredded Pork (Optional)

On a large flour tortilla, spread a layer of refried beans, followed by a generous portion of the carnitas, shredded cheese, sour cream, avocado slices, fresh cilantro, and salsa.

Assemble the Burrito

Fold in the sides of the tortilla and roll it tightly from the bottom up to enclose the filling.

Roll the Burrito

Cut the burrito in half and serve immediately with additional salsa on the side.

Serve

pork shoulder

yellow onion

garlic cloves

orange juice

lime juice

cumin

oregano

bay leaves

salt

black pepper

water

large flour tortillas

refried beans

shredded cheese

sour cream

sliced avocado

fresh cilantro

salsa

Gather a cocktail shaker and fill it halfway with ice.

Prepare the Shaker

Pour in 2 oz of tequila, 1 oz of fresh lime juice, 0.5 oz of Cointreau, 0.25 oz of agave nectar, 3 dashes of hot sauce, 0.5 tsp of smoked paprika, and salt to taste into the shaker.

Add the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Using a strainer, pour the cocktail into a chilled glass filled with ice.

Strain the Mixture

Garnish the drink with a lime wedge on the rim of the glass and sprinkle chili powder on top if desired.

Add the Garnish

Tequila

Fresh Lime Juice

Cointreau

Agave Nectar

Hot Sauce

Smoked Paprika

Salt

Lime Wedge

Chili Powder

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.

Mix Dry Ingredients

In another large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.

Cream Butter and Sugars

Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.

Add Egg and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour in the horchata and stir until smooth.

Combine Wet and Dry Mixtures

If desired, fold in the chopped pecans or walnuts and chocolate chips into the dough.

Incorporate Optional Ingredients

Using a cookie scoop or tablespoon, drop heaping portions of dough onto the prepared baking sheet, leaving enough space between each cookie.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but slightly soft.

Bake the Cookies

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cool the Cookies

All-purpose flour

Baking soda

Ground cinnamon

Granulated sugar

Brown sugar

Unsalted butter, softened

Vanilla extract

Horchata (cinnamon rice drink)

Chopped pecans or walnuts

Chocolate chips

Cut each corn tortilla into 6 triangles. You can stack them and cut them simultaneously for efficiency.

Prepare the Tortillas

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping one tortilla triangle into the oil; it should sizzle immediately.

Heat the Oil

Carefully add the tortilla triangles to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown, flipping them halfway through for even cooking.

Fry the Chips

Remove the chips with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle with salt to taste.

Drain and Season

Dice the tomatoes, onion, and jalapeño pepper finely. Remove the seeds from the jalapeño if you prefer less heat.

Chop the Vegetables

In a mixing bowl, combine the diced tomatoes, onion, jalapeño pepper, and chopped fresh cilantro.

Combine Ingredients

Squeeze the juice of the lime over the mixture and add salt to taste. Mix everything together until well combined.

Add Lime and Salt

Let the pico de gallo sit for about 15-20 minutes to allow the flavors to meld together before serving.

Let it Rest

Corn tortillas

Vegetable oil

Tomatoes

Onion

Fresh cilantro

Jalapeño pepper

Lime

In a frying pan, heat the vegetable oil over medium heat until hot but not smoking.

Heat Oil

Once the oil is hot, carefully add one corn tortilla at a time, frying for about 30 seconds on each side until crispy. Remove and drain on paper towels.

Fry Tortillas

In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned, breaking it apart with a spoon as it cooks.

Cook Beef

Once the beef is cooked, drain excess fat and add taco seasoning and water. Stir to combine.

Add Seasoning

Bring the mixture to a simmer and cook for about 5-7 minutes until the sauce thickens.

Simmer

Take each crispy tortilla shell and fill it with the beef mixture.

Fill Shells

Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, sliced jalapeños, and chopped cilantro as desired.

Add Toppings

Ground beef

Onion, chopped

Garlic, minced

Taco seasoning

Water

Shredded lettuce

Diced tomatoes

Shredded cheddar cheese

Sour cream

Sliced jalapeños

Chopped cilantro

Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a baking sheet. Drizzle olive oil over the chips and sprinkle with salt. Toss gently to coat the chips evenly.

Prepare the Tortilla Chips

Bake in the preheated oven for about 10-15 minutes, or until the chips are golden brown and crispy. Remove from oven and let cool slightly before serving.

Bake the Chips

In a medium saucepan over medium heat, combine the shredded cheddar cheese, softened cream cheese, and milk. Stir continuously until the cheeses are melted and the mixture is smooth.

Add the canned diced tomatoes with green chilies, diced jalapeños, cumin, garlic powder, onion powder, salt, and black pepper. Stir well to combine all ingredients.

Add Flavorings

Continue to heat the queso dip over low heat, stirring occasionally until it is hot and bubbly. Adjust seasoning to taste if necessary.

Heat Through

Transfer the queso dip to a serving bowl and serve hot alongside the baked tortilla chips.

Tortilla chips

Olive oil

Cheddar cheese, shredded

Cream cheese, softened

Diced tomatoes with green chilies

Jalapeños, diced

Cumin

Garlic powder

Onion powder

Black pepper

Using a sharp knife, cut the corn tortillas into triangles (about 6 pieces per tortilla).

Cut and Fry Tortillas

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot.

Carefully add the tortilla triangles to the hot oil in batches. Fry them until golden brown, about 2-3 minutes per batch.

Fry Tortilla Chips

Use a slotted spoon to remove the chips from the oil and place them on a plate lined with paper towels. Immediately sprinkle with salt while still hot.

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare Avocados

Using a fork or a potato masher, mash the avocados to your desired level of creaminess.

Mash Avocados

Pour in the lime juice and mix it well into the mashed avocados.

Add Lime Juice

Finely chop the red onion, tomato, cilantro, and jalapeño. Add them to the bowl with the avocado mixture.

Chop and Add Vegetables

Add salt to taste and mix all ingredients until well combined.

Season with Salt

Ripe avocados

Lime juice

Red onion

Tomato

Cilantro

Jalapeño

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from the heat and let it cool slightly.

Melt the Butter

In a large mixing bowl, combine the granulated sugar and brown sugar with the melted butter. Whisk until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.