Grilled mixed vegetables served with tortillas and guacamole.

Vegetarian Fajitas

Orange Habanero Cheese Dip

Nachos with Beans

Wine El Maz

La cerveza

Don Julio

La mente clara

Los BESOS

Steak Fajita

Churros with Ice Cream

Fajita Nachos

Nachos

El Mazatlan Cocktails

Tortilla chips topped with chicken, cheese, and jalapeños.

Chicken Nachos

El Mazatlan Margaritas

Flour tortilla filled with chicken and cheese, grilled to perfection.

Chicken Quesadilla

Flour tortilla filled with your choice of banana or chocolate, deep-fried to a golden brown, then topped with honey, strawberry and chocolate syrups and whipped cream. Served with a scoop of ice cream.

Dessert Burrito

Soft or crispy tacos filled with seasoned chicken.

Chicken Tacos

Sizzling chicken with peppers and onions served with tortillas and toppings.

Chicken Fajitas

Flour tortilla filled with refried beans and cheese, topped with sauce.

Bean Burrito

Rolled tortillas filled with chicken and topped with enchilada sauce.

Chicken Enchiladas

Chicken Fajita

Flour tortilla filled with cheese and vegetables, served with salsa.

Vegetable Quesadilla

Two poblano peppers stuffed with cheese and served with ranchero sauce.

Chiles Rellenos

Wash all the vegetables thoroughly. Slice the bell peppers, red onion, zucchini, and mushrooms into thin strips.

Prepare the Vegetables

In a large bowl, combine the sliced vegetables with olive oil, cumin, paprika, salt, and black pepper. Toss until all vegetables are evenly coated. Let them marinate for at least 15 minutes.

Marinate the Vegetables

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

Preheat the Grill

Once the grill is hot, add the marinated vegetables. Grill for about 8-10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks. Remove from the grill and set aside.

Grill the Vegetables

In a mixing bowl, scoop out the flesh of the ripe avocados. Mash them with a fork until smooth. Stir in lime juice, minced garlic, salt, and chopped cilantro until well combined.

Make the Guacamole

In a dry skillet over medium heat, warm the flour tortillas for 30 seconds on each side until pliable.

Warm the Tortillas

To serve, place a generous amount of grilled vegetables in the center of each tortilla. Top with guacamole. Fold the tortillas and enjoy!

Assemble the Fajitas

Bell Peppers (red, yellow, green)

Red Onion

Zucchini

Mushrooms

Olive Oil

Cumin

Paprika

Salt

Black Pepper

Ripe Avocados

Lime Juice

Garlic (minced)

Cilantro (chopped)

Flour Tortillas

Preheat your oven to 350°F (175°C) to prepare for baking the dip.

In a medium mixing bowl, combine the cream cheese, sharp cheddar cheese, and Monterey Jack cheese. Mix well until smooth and creamy.

Finely chop the orange habanero pepper, removing the seeds if you prefer less heat. Add it to the cheese mixture.

Add garlic powder, onion powder, lime juice, salt, and black pepper to the cheese mixture. Stir until all ingredients are well incorporated.

Transfer the cheese mixture into an oven-safe dish and spread it evenly.

Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbling and the top is slightly golden.

Remove the dip from the oven and let it cool slightly. Garnish with chopped fresh cilantro and sliced green onions if desired.

Garnish

Serve warm with tortilla chips, vegetables, or bread for dipping.

Cream Cheese

Sharp Cheddar Cheese

Monterey Jack Cheese

Orange Habanero Pepper

Garlic Powder

Onion Powder

Chopped Fresh Cilantro

Sliced Green Onions

In a saucepan over medium heat, add the olive oil. Once heated, add the canned black beans (drained and rinsed), chili powder, cumin, garlic powder, and salt. Stir to combine and cook for about 5-7 minutes until heated through and slightly thickened.

Heat the Beans

On a large baking sheet, spread the corn tortilla chips evenly in a single layer.

Layer the Chips

Spoon the prepared bean mixture evenly over the tortilla chips.

Add the Beans

Sprinkle the shredded cheese generously over the nachos, followed by the sliced jalapeños.

Top with Cheese and Jalapeños

Preheat your oven to 180°C (350°F). Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Once baked, remove the nachos from the oven. Garnish with diced avocado, fresh cilantro, and dollops of sour cream. Serve immediately while hot.

Garnish and Serve

Corn tortilla chips

Black beans, canned

Chili powder

Garlic powder

Olive oil

Shredded cheese (cheddar or a blend)

Jalapeños, sliced

Sour cream

Fresh cilantro, chopped

Avocado, diced

Wash the orange, lemon, and apple thoroughly. Slice the orange and lemon into wedges, and chop the apple into bite-sized pieces. Set aside.

Prepare the Fruits

If using strawberries, hull and slice them. If using raspberries, simply rinse them under cold water. Add all berries to the fruit mix.

Prepare the Berries

In a large pitcher, combine the red wine and brandy. Stir gently to mix.

Combine Base Ingredients

Add the prepared fruits (orange, lemon, apple, and berries) into the pitcher with the wine and brandy mixture.

Add Fruits

Add the sugar and cinnamon stick to the pitcher and stir well until the sugar is fully dissolved.

Sweeten the Mixture

Cover the pitcher and refrigerate for at least 2 hours, allowing the flavors to meld together.

Chill the Wine El Maz

Remove the pitcher from the refrigerator, discard the cinnamon stick, and garnish with fresh mint leaves before serving. Pour into glasses and enjoy!

Serve the Drink

Red Wine

Brandy

Orange

Lemon

Apple

Fresh Berries (Raspberries or Strawberries)

Sugar

Cinnamon Stick

Mint Leaves

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Boil the Water

Once the water is boiling, add 2 cups of malted barley. Stir gently to ensure even distribution.

Add Malted Barley

Reduce heat to low and let the mixture simmer for about 30 minutes, stirring occasionally.

Simmer the Mixture

After 30 minutes, add 1 cup of hops to the mixture. Continue to simmer for another 15 minutes.

Add Hops

Remove the pot from heat and cool the mixture quickly by placing it in an ice bath or allowing it to sit at room temperature.

Cool the Mixture

Once the mixture has cooled to room temperature, sprinkle 1 tsp of yeast over the top. Do not stir; let it sit for 10 minutes.

Add Yeast

Transfer the mixture to a fermentation vessel and seal it with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Ferment

After fermentation is complete, mix in 3 tablespoons of priming sugar, then bottle the beer in clean bottles and cap them.

Bottle the Beer

Let the bottled beer carbonate for another week at room temperature before chilling and enjoying.

Carbonate

Water

Malted Barley

Hops

Yeast

Priming Sugar

If desired, rub the rim of a chilled cocktail glass with a lime wedge and dip it into coarse sea salt to create a salted rim.

Prepare the Glass

In a cocktail shaker filled with ice, combine 2 ounces of Tequila Don Julio Blanco, 1 ounce of fresh lime juice, and 0.5 ounces of agave syrup.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into the prepared cocktail glass. If using a salted rim, be careful not to spill any salt into the drink.

Strain and Serve

Garnish the drink with a lime wheel on the rim of the glass.

Tequila Don Julio Blanco

Fresh Lime Juice

Agave Syrup

Lime Wheel

Coarse Sea Salt

Gather all the ingredients listed in the Smoothie Base and Superfood Boosters sections. Ensure the banana is peeled, spinach is washed, and the yogurt is measured.

Prepare the Ingredients

In a blender, add the banana, spinach, Greek yogurt, almond milk, and honey. Blend on high until smooth, about 30-45 seconds.

Blend the Base

Once the base is smooth, add the chia seeds, flaxseed meal, and spirulina powder. Blend again for another 15-20 seconds until everything is well combined.

Add the Boosters

Pour the smoothie into a glass or bowl. If desired, top with sliced almonds, coconut flakes, and fresh berries for added texture and flavor.

Pour and Garnish

Serve immediately and enjoy your refreshing and energizing La mente clara smoothie!

Enjoy

Banana

Spinach

Greek Yogurt

Almond Milk

Honey

Chia Seeds

Flaxseed Meal

Spirulina Powder

Sliced Almonds

Coconut Flakes

Fresh Berries

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.

Combine Mixtures

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Prepare Baking Dish

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Base

In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a mixer until smooth and creamy.

Mix Filling Ingredients

Gently fold in the chopped strawberries into the cream cheese mixture.

Add Strawberries

Once the base is baked, remove it from the oven and allow it to cool completely in the baking dish.