A Mexican sandwich dipped in a red sauce and filled with potatoes and chorizo.

Pambazo

Delicious stuffed pastries filled with a variety of ingredients.

Empanadas

Mexican-style sandwiches made with fresh bread and various fillings.

Tortas

A large sandwich filled with your choice of meats and toppings.

Mega Torta

Corn tortillas rolled around a filling and covered with a savory sauce.

Enchiladas

Grilled beef served with traditional sides.

Carne Asada

A thick corn tortilla topped with beans, meats, and fresh toppings.

Huarache

Grilled chicken salad with fresh vegetables.

Ensalada de Pollo Asado

Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and set aside.

Prepare the Potatoes

In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chorizo and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Stir in the boiled potatoes and mix well. Remove from heat.

Cook the Chorizo

Soak the red guajillo chiles in hot water for about 10 minutes. Drain and blend with garlic and a pinch of salt until smooth. If needed, add a little water to reach a sauce consistency.

Prepare the Sauce

Heat the remaining tablespoon of oil in a skillet. Dip each bolillo roll into the red sauce, covering both sides. Place the rolls in the skillet and cook until golden brown, about 2-3 minutes per side.

Assemble the Pambazo

Fill the prepared bolillo rolls with the chorizo and potato mixture. Top with shredded lettuce, a drizzle of cream, and crumbled cheese. Serve immediately.

Serve

Potatoes

Chorizo

Bolillo rolls

Red guajillo chiles

Garlic

Vegetable oil

Salt

Lettuce

Cream

Cheese (crumbled)

In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Dough

In a skillet over medium heat, heat olive oil. Add onion, bell pepper, and garlic, sauté until soft. Add ground meat, cumin, paprika, salt, and pepper. Cook until meat is browned. Remove from heat and let cool.

Prepare the Filling

Preheat oven to 400°F (200°C). Roll out dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-6 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and press edges with a fork to seal. Brush tops with beaten egg.

Assemble the Empanadas

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Serve warm.

Bake

All-purpose flour

Unsalted butter

Cold water

Slice the bolillo rolls in half lengthwise without cutting all the way through. Lightly toast them on a skillet with olive oil until golden brown.

Prepare the Bolillo Rolls

Spread a generous layer of refried beans on the bottom half of each toasted roll.

Spread Refried Beans

Layer your choice of protein on top of the refried beans.

Add Protein

Top the protein with sliced avocado, tomato, pickled jalapeños, and a handful of lettuce.

Add Vegetables

Sprinkle cotija cheese over the top and add a dollop of sour cream.

Cheese and Sour Cream

Season

Close the tortas and serve immediately while warm.

Close and Serve

Refried beans

Avocado

Tomato

Pickled jalapeños

Cotija cheese

Sour cream

Protein of choice (e.g., carnitas, chicken, or chorizo)

Olive oil

Pepper

Slice the bolillo rolls in half lengthwise and lightly toast them on a skillet or grill until golden brown.

Spread a generous layer of refried beans on the bottom half of each bolillo roll.

Top the refried beans with cooked chorizo or your choice of other meats (like carnitas, grilled chicken, or steak).

Add Meats

Add sliced avocado, tomatoes, shredded lettuce, and sliced jalapeños on top of the meat.

Layer Toppings

Drizzle sour cream on top and sprinkle fresh cilantro. Season with salt and pepper to taste.

Finish with Condiments

Close the sandwich with the top half of the bolillo roll, cut in half if desired, and serve with lime wedges on the side.

Cooked chorizo

Sliced avocado

Sliced tomatoes

Shredded lettuce

Sliced jalapeños

Fresh cilantro

Lime wedges

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in shredded chicken, ground cumin, salt, and black pepper. Cook for an additional 2-3 minutes until heated through. Set aside.

Preheat the oven to 350°F (175°C). Take a corn tortilla, add about 2-3 tablespoons of the chicken filling, sprinkle some shredded cheese on top, and roll it tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled.

Roll the Enchiladas

Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.

Add Sauce and Cheese

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes before serving. Enjoy your enchiladas with toppings like sour cream, avocado, or cilantro if desired.

Corn tortillas

Shredded chicken

Shredded cheese (cheddar or Mexican blend)

Enchilada sauce

Onion, chopped

Ground cumin

Black pepper

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Add the flank steak, making sure it's evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.

Marinate the Steak

Preheat your grill to high heat. If using charcoal, ensure the coals are glowing red and covered with white ash.

Prepare the Grill

Remove the steak from the marinade and let excess marinade drip off. Place the steak on the grill and cook for about 5-7 minutes per side for medium-rare, or until desired doneness is achieved.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for about 5 minutes before slicing it against the grain into thin strips.

Rest and Slice

Warm the corn tortillas on the grill for about 30 seconds on each side. Serve the sliced carne asada on the tortillas, topped with fresh cilantro, avocado slices, and salsa.

Flank steak

Lime juice

Garlic, minced

Cumin

Chili powder

Fresh cilantro, chopped

Avocado, sliced

Salsa

In a large mixing bowl, combine masa harina and salt. Gradually add water, mixing until a smooth dough forms. If the dough is too dry, add more water, a tablespoon at a time.

Divide the dough into 4 equal portions. Roll each portion into a log shape, then flatten it into an oval shape about 1/2 inch thick.

Shape the Huaraches

Heat a skillet or griddle over medium-high heat. Cook each huarache for about 4-5 minutes on each side, or until lightly browned and cooked through.

Cook the Huaraches

Spread a layer of mashed black beans over each cooked huarache. Top with cooked meat, crumbled queso fresco, and a drizzle of sour cream.

Assemble the Huaraches

Finish with salsa, chopped cilantro, sliced avocado, and any additional toppings of your choice.

Add Fresh Toppings

Serve warm and enjoy your homemade huaraches!

masa harina

water

black beans (cooked and mashed)

cooked meat (chicken, beef, or pork)

queso fresco (crumbled)

sour cream

salsa (to taste)

fresh cilantro (chopped)

avocado (sliced)

salt

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper, then grill for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest.

Grill the Chicken

While the chicken is grilling, wash and chop the salad greens, cherry tomatoes, cucumber, red onion, and avocado.

Prepare the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until well combined.

Make the Dressing

Slice the grilled chicken into strips. In a large bowl, combine the salad greens, vegetables, and chicken. Drizzle with dressing and toss gently to combine. Top with feta cheese.