Refreshing cocktail with rum, mint, and lime.

Mojito

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Fried dough pastries sprinkled with sugar and served with chocolate sauce.

Churros

Corn tortillas stuffed with chicken and topped with green salsa.

Enchiladas Verdes

Three tacos filled with marinated pork, pineapple, and cilantro.

Tacos Al Pastor

Melted cheese with chorizo served with tortillas.

Queso Fundido

Freshly made guacamole served with tortilla chips.

Guacamole

In a sturdy glass, add the fresh mint leaves and lime juice. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils. Be careful not to tear them too much.

Muddle Mint and Lime

Pour the simple syrup into the glass with the muddled mint and lime mixture. Stir lightly to combine the flavors.

Add Simple Syrup

Pour in the white rum and stir gently to mix all the ingredients together.

Add Rum

Fill the glass with ice cubes to the top.

Add Ice

Gently pour club soda over the ice and cocktail mixture until it reaches the rim of the glass. Stir gently to combine.

Top with Club Soda

Garnish the cocktail with lime wedges and a sprig of mint for a refreshing touch.

Garnish

White Rum

Fresh Mint Leaves

Fresh Lime Juice

Simple Syrup

Club Soda

Ice Cubes

Lime Wedges

Mint Sprig

Start by rimming the glass with salt. To do this, rub a lime wedge around the rim of the glass and then dip it into a small plate of salt until the rim is coated to your liking.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and triple sec. Fill the shaker with ice, covering the liquid.

Mix the Cocktail

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

Shake It Up

Strain the mixture into the prepared glass filled with fresh ice. Optionally, you can serve it straight up in a chilled glass without ice.

Strain and Serve

Garnish the cocktail with a lime wedge on the rim of the glass for added flavor and decoration.

Tequila

Lime Juice

Triple Sec

Salt

Lime Wedge

In a medium saucepan, combine 1 cup water, 2 tablespoons granulated sugar, 1 teaspoon salt, and 1/4 cup unsalted butter. Bring to a boil over medium heat.

Boil Water Mixture

Once boiling, remove the saucepan from heat and stir in 1 cup all-purpose flour until the mixture forms a ball. Allow it to cool slightly.

Add Flour

Add 2 large eggs, one at a time, mixing well after each addition until the dough is smooth. Stir in 1 teaspoon cinnamon.

Incorporate Eggs

In a large pot or deep fryer, heat 4 cups of vegetable oil to 375°F (190°C).

Heat Oil

Transfer the churro dough to a piping bag fitted with a large star tip. Pipe 4-6 inch long strips directly into the hot oil.

Pipe Churros

Fry the churros for about 2-3 minutes on each side or until they are golden brown. Use tongs to turn them carefully.

Fry Until Golden

Once cooked, remove the churros from the oil and place them on paper towels to drain any excess oil.

Drain Excess Oil

In a shallow bowl, combine 1 cup granulated sugar with 2 teaspoons cinnamon.

Mix Sugar Coating

While still warm, roll the churros in the cinnamon sugar mixture until fully coated.

Coat Churros

In a small saucepan, heat 1 cup heavy cream over medium heat until it begins to simmer.

Heat Cream

Remove from heat and add 1 cup semi-sweet chocolate chips and 1 teaspoon vanilla extract. Stir until smooth and fully melted.

Melt Chocolate

water

granulated sugar

salt

unsalted butter

all-purpose flour

eggs

cinnamon

vegetable oil

heavy cream

semi-sweet chocolate chips

vanilla extract

In a medium saucepan, boil the tomatillos and jalapeños in water for about 10 minutes until softened. Drain and let cool slightly.

Prepare the Green Salsa

In a blender, combine the cooked tomatillos, jalapeños, cilantro, minced garlic, lime juice, and salt. Blend until smooth. Taste and adjust seasoning if necessary. Set aside.

In a mixing bowl, combine the shredded chicken, half of the shredded cheese, and diced onion. Mix well and set aside.

Prepare the Filling

In a skillet, heat the vegetable oil over medium heat. Fry each corn tortilla for about 10-15 seconds on each side until soft. Remove and drain on paper towels.

Fry the Tortillas

Take a fried tortilla, place a generous amount of the chicken filling in the center, roll it up tightly, and place seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Assemble the Enchiladas

Pour the prepared green salsa evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese on top.

Top with Salsa and Cheese

Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.

Bake

Corn tortillas

Cooked chicken, shredded

Cheese (e.g., queso fresco or Monterey Jack), shredded

Onion, diced

Vegetable oil (for frying)

Tomatillos, husked and rinsed

Jalapeño peppers, stems removed

Cilantro, chopped

Garlic cloves, minced

Lime juice

In a blender, combine the pineapple juice, adobo sauce, garlic, cumin, oregano, salt, black pepper, and lime juice. Blend until smooth.

Prepare the Marinade

Cut the pork shoulder into small chunks and place it in a bowl. Pour the marinade over the pork, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade and cook for about 8-10 minutes per side, or until fully cooked and slightly charred. Let it rest for a few minutes before slicing thinly.

Cook the Pork

While the pork is resting, chop the pineapple and onion. Warm the corn tortillas in a dry skillet or microwave until pliable.

Prepare the Tacos

On each tortilla, place a portion of the sliced pork, followed by chopped pineapple, diced onion, and fresh cilantro. Squeeze lime juice over the top to taste.

Assemble the Tacos

Pork Shoulder

Pineapple Juice

Adobo Sauce

Garlic Cloves

Cumin

Oregano

Black Pepper

Corn Tortillas

Pineapple

Fresh Cilantro

Onion

In a skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a spatula, until it's browned and cooked through.

Cook the Chorizo

Reduce the heat to low and add the Chihuahua, Monterey Jack, and Oaxaca cheeses into the skillet with the cooked chorizo. Stir continuously until the cheese is melted and gooey, about 3-5 minutes.

Melt the Cheese

Warm the corn tortillas in a separate skillet or on a grill for about 30 seconds on each side until soft and pliable.

Prepare Tortillas

Transfer the melted cheese and chorizo mixture to a serving dish. Top with fresh cilantro, sour cream, and diced jalapeños if desired. Serve immediately with the warm corn tortillas.

Plate the Queso Fundido

Chihuahua cheese

Monterey Jack cheese

Oaxaca cheese

Chorizo sausage

Fresh cilantro

Sour cream

Diced jalapeños

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

Prepare the Avocados

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

Mash the Avocados

Pour in the lime juice and sprinkle the salt over the mashed avocado. Mix well to combine.

Add Lime Juice and Salt

Add the finely chopped red onion, diced tomato, chopped cilantro, and minced jalapeño (if using) to the bowl. Stir gently to combine all ingredients.

Incorporate Vegetables

Taste the guacamole and adjust seasoning if necessary, adding more lime juice or salt to taste.

Taste and Adjust

Transfer the guacamole to a serving bowl and serve immediately with tortilla chips on the side.