Delicious enchiladas drizzled with vibrant sauces of green tomatillo, white crema, and red chili, representing the colors of the Mexican flag.

Enchiladas Bandera

Enjoy our Sizzling Fajitas, featuring marinated grilled meats served on a hot skillet with bell peppers and onions, accompanied by warm tortillas and fresh toppings.

Sizzling Fajitas

Crispy, golden-fried burritos stuffed with your choice of savory meats, cheese, and beans, served with a side of zesty salsa.

Chimichangas

Savor the rich and complex flavors of Mole Poblano De Pollo, featuring tender chicken simmered in a traditional chocolate-infused sauce made with a blend of spices and chiles.

Mole Poblano De Pollo

Savor the authentic flavors of Paella Valenciana, a traditional Spanish dish made with saffron-infused rice, tender chicken, rabbit, and fresh vegetables, all cooked to perfection in a communal pan.

Paella Valenciana

Savory chicken marinated in smoky chipotle sauce, grilled to perfection and served with a side of fresh salsa.

Pollo Chipotle

Experience a fiesta of flavors with our Nachos Mariachi Supreme, featuring crispy tortilla chips topped with zesty salsa, melted cheese, jalapeños, and a blend of savory toppings.

Nachos Mariachi Supreme

Cochinta Pibil is a traditional Mexican dish featuring tender, slow-roasted pork marinated in achiote and citrus, wrapped in banana leaves for a rich, flavorful experience.

Cochinta Pibil

In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add the shredded chicken and season with salt and pepper. Mix well and cook for 3-4 minutes until heated through.

Prepare the Ingredients

Warm the corn tortillas in a dry skillet or microwave. Place a portion of the chicken mixture in the center of each tortilla, roll them up, and place them seam-side down in a greased baking dish.

Assemble the Enchiladas

Pour the red enchilada sauce over half of the enchiladas and the green enchilada sauce over the other half. Sprinkle the shredded cheese on top.

Add the Sauces

Preheat the oven to 350°F (175°C). Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden.

Bake the Enchiladas

Remove from the oven and let it rest for 5 minutes. Top with chopped cilantro, slices of avocado, and a dollop of sour cream before serving.

Serve

Corn tortillas

Shredded cooked chicken

Red enchilada sauce

Green enchilada sauce

White onion, finely chopped

Fresh cilantro, chopped

Shredded cheese (Mexican blend or queso fresco)

Sour cream

Avocado, sliced

Olive oil

Salt

Black pepper

In a bowl, combine the olive oil, lime juice, fajita seasoning, salt, and pepper. Add the chicken breast and coat well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, slice the bell peppers and onion into thin strips.

Prepare the Vegetables

Heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side until cooked through. Remove from the skillet and let it rest before slicing it into strips.

Cook the Chicken

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes or until they are tender and slightly charred.

Cook the Vegetables

In a separate pan, warm the tortillas over low heat for about 30 seconds on each side or until soft.

Warm the Tortillas

To serve, place a portion of chicken and sautéed vegetables on each tortilla. Top with optional sour cream, guacamole, and shredded cheese if desired.

Assemble Fajitas

boneless chicken breast

bell peppers (red, green, yellow)

onion

olive oil

lime juice

fajita seasoning

tortillas (flour or corn)

salt

pepper

sour cream (optional)

guacamole (optional)

shredded cheese (optional)

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add diced onion, garlic powder, cumin, chili powder, salt, and black pepper. Cook until the onion is translucent.

Prepare the Filling

In the center of each flour tortilla, place a portion of the beef mixture, a spoonful of refried beans, and a handful of shredded cheese. Fold the sides of the tortilla over the filling and roll it up tightly.

Assemble the Chimichangas

In a large skillet, heat oil over medium-high heat. Fry each chimichanga seam-side down for about 3-4 minutes until golden brown. Carefully turn and fry the other side for another 3-4 minutes.

Fry the Chimichangas

Once fried, remove the chimichangas from the oil and place on paper towels to drain. Serve hot with salsa, guacamole, or sour cream.

Drain and Serve

Ground beef

Refried beans

Shredded cheese (cheddar or Monterey Jack)

Diced onion

Garlic powder

Cumin

Chili powder

Flour tortillas

In a large pot, heat olive oil over medium heat. Season chicken thighs with salt and brown them on all sides for about 8-10 minutes. Remove and set aside.

Prepare the Chicken

In the same pot, add chopped onion and minced garlic. Sauté until softened. Add tomatoes and cook for another 5 minutes.

Prepare the Mole Sauce

In a dry skillet, toast the almonds, sesame seeds, cinnamon stick, black peppercorns, cumin seeds, and cloves until fragrant. Remove from heat. In the same skillet, toast the dried chiles briefly until they darken slightly.

Toast the Spices and Chiles

In a blender, combine the sautéed vegetables, toasted nuts, seeds, spices, and chiles. Add chicken broth gradually until smooth. You may need to adjust the consistency with more broth.

Blend the Mole Sauce

Pour the blended mole sauce back into the pot and add the chicken. Simmer over low heat for 30-40 minutes until the chicken is cooked through and the sauce thickens. Add sugar and salt to taste.

Cook the Mole

Serve the chicken on a plate with mole sauce drizzled over the top. Enjoy with rice or tortillas.

Chicken thighs

Dried ancho chiles

Dried guajillo chiles

Tomatoes

Onion

Garlic cloves

Almonds

Sesame seeds

Cinnamon stick

Black peppercorns

Cumin seeds

Cloves

Chicken broth

Sugar

In a large paella pan, heat the olive oil over medium heat. Add the chicken and rabbit pieces, browning them on all sides.

Prepare the Base

Once browned, add the green beans and sauté for a few minutes. Stir in the minced garlic and grated tomato, cooking until the tomato has reduced.

Add Vegetables

Add the Bomba rice to the pan, stirring it into the mixture. Sprinkle in the saffron, paprika, and salt. Mix well to combine.

Incorporate Rice and Spices

Pour in the water or chicken broth, ensuring the rice is evenly spread across the pan. Bring to a boil.

Add Liquid

Once boiling, reduce the heat to low and let it simmer without stirring for about 20 minutes, or until the rice has absorbed the liquid.

Simmer the Paella

Remove the pan from heat and let the paella rest for 5 minutes. Serve hot, garnished with lemon wedges.

Rest and Serve

Bomba rice

Chicken, cut into pieces

Rabbit, cut into pieces

Green beans, chopped

Tomato, grated

Garlic, minced

Saffron threads

Paprika

Water or chicken broth

Lemon, cut into wedges

In a blender or food processor, combine 2-3 chipotle peppers in adobo sauce, 2 cloves of garlic, the juice of 1 lime, 2 tablespoons of olive oil, 1 teaspoon cumin, 1/2 teaspoon dried oregano, and a pinch of salt. Blend until smooth to create the marinade.

Prepare the Marinade

Place 4 boneless, skinless chicken breasts in a large resealable plastic bag or bowl. Pour the chipotle marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight.

Preheat your grill or grill pan to medium-high heat.

Preheat the Grill

Remove the marinated chicken from the fridge and let it sit at room temperature for 15 minutes. Grill the chicken for 6-8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a plate and let it rest for 5 minutes before serving to allow the juices to redistribute.

Rest the Chicken

Finely dice 2 ripe tomatoes, 1 small red onion, and 1 jalapeño (remove seeds for less heat). Mince a handful of fresh cilantro and squeeze the juice of 1 lime.

Chop the Vegetables

In a bowl, combine the chopped tomatoes, onion, jalapeño, cilantro, and lime juice. Add salt to taste and stir well to combine. Set aside.

Mix the Salsa

Serve the grilled chicken breasts on a plate with a generous spoonful of fresh salsa on the side. Garnish with lime wedges or extra cilantro if desired.

Plate and Garnish

Garlic

Lime juice

Chipotle peppers in adobo

Boneless skinless chicken breasts

Red onion

Cilantro

Jalapeño

Preheat Oven

Spread the tortilla chips evenly on a large baking sheet.

Prepare Tortilla Base

Dollop the refried beans evenly over the tortilla chips.

Add Refried Beans

Sprinkle the shredded cheddar and mozzarella cheese over the chips and beans.

Add Cheeses

Scatter the sliced jalapeños over the cheese.

Add Jalapeños

Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and top with dollops of sour cream, guacamole, and salsa. Finally, sprinkle with chopped green onions and cilantro before serving.

Garnish and Serve

tortilla chips

shredded cheddar cheese

shredded mozzarella cheese

refried beans

jalapeños (sliced)

sour cream

guacamole

salsa

chopped green onions

fresh cilantro (chopped)

In a bowl, mix the achiote paste, orange juice, lime juice, minced garlic, and salt. Add the pork shoulder and coat it well with the marinade. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Marinate the Pork

If using banana leaves, pass them over an open flame for a few seconds to make them more pliable. Lay them out flat on a working surface.

Prepare the Wrapping

Once marinated, place the pork shoulder in the center of the banana leaves (or aluminum foil). Wrap the leaves tightly around the pork and secure with kitchen twine or foil.

Wrap the Pork

Preheat your oven to 300°F (150°C). Place the wrapped pork in a baking dish and bake for about 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.

Cook the Pork

Once cooked, carefully unwrap the pork, shred it with two forks, and serve with your choice of tortillas, pickled onions, and salsa.