Tacos de Carne

Chips & Salsa

Churros

Corn tortillas rolled with your choice of filling

Enchiladas

Fish marinated in citrus juices, served with tortilla chips

Ceviche

Sizzling beef or chicken served with peppers and onions.

Fajitas

Three tacos with choice of meat, served with rice and beans.

Tacos

Stuffed pastries filled with seasoned meat.

Empanadas

Shredded chicken rolled in corn tortillas with green sauce.

Chicken Enchiladas

Mojito

Classic margarita made with fresh lime juice.

Margarita

Flan

Marinated pork served on corn tortillas with pineapple.

Tacos Al Pastor

Melted cheese with chorizo and served with tortillas.

Queso Fundido

Freshly made guacamole served with tortilla chips.

Guacamole

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula as it cooks.

Cook the Beef

Once the beef is browned, drain excess fat if necessary. Add taco seasoning to the beef, along with 1/4 cup of water. Stir to combine and let simmer for about 5 minutes.

Add Seasoning

While the beef is simmering, warm the taco shells according to package instructions.

Prepare Taco Shells

Take a taco shell and fill it with the seasoned beef. Top with shredded lettuce, chopped tomatoes, shredded cheese, sour cream, and sliced jalapeños as desired.

Assemble the Tacos

Serve immediately while warm, and enjoy your tacos de carne!

Serve

Ground beef

Taco seasoning

Taco shells

Shredded lettuce

Chopped tomatoes

Shredded cheese

Sour cream

Sliced jalapeños

Prepare the Tortillas

In a large skillet, heat the vegetable oil over medium-high heat.

Heat the Oil

Fry the tortilla wedges in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Fry the Chips

Corn Tortillas

Vegetable Oil

In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour until a dough forms.

Prepare the dough

Allow the mixture to cool slightly, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Add eggs

In a deep pot or fryer, heat the vegetable oil to 375°F (190°C).

Heat the oil

Transfer the dough to a piping bag fitted with a star tip. Pipe strips of dough into the hot oil, cutting them to your desired length.

Pipe the churros

Fry the churros in batches until golden brown, about 2-3 minutes on each side. Remove with a slotted spoon and drain on paper towels.

Fry the churros

In a small bowl, combine the granulated sugar and ground cinnamon. Roll the warm churros in the mixture to coat.

Coat with sugar

water

unsalted butter

granulated sugar

salt

all-purpose flour

eggs

vegetable oil

granulated sugar (for sprinkling)

ground cinnamon

In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Stir in shredded chicken, season with salt and pepper, and cook for another 2-3 minutes. Remove from heat and mix in chopped cilantro.

Prepare the Filling

Preheat your oven to 350°F (175°C). Take a corn tortilla, spoon some filling into the center, drizzle with enchilada sauce, and roll it up tightly. Place seam side down in a baking dish. Repeat with remaining tortillas.

Roll the Enchiladas

Once all tortillas are rolled and in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle shredded cheese evenly across the surface.

Add Sauce and Cheese

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

Bake

Let the enchiladas cool for a few minutes before serving. Top with sour cream and additional chopped cilantro if desired.

Corn tortillas

Shredded chicken

Enchilada sauce

Shredded cheese (cheddar or Mexican blend)

Chopped onions

Chopped cilantro

Olive oil

Salt

Pepper

Dice the fresh fish into small cubes and place them in a bowl.

Prepare the Fish

Pour the lime and lemon juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 30-60 minutes, until the fish becomes opaque.

Marinate the Fish

While the fish is marinating, finely chop the red onion, tomato, cilantro, and jalapeño pepper.

Chop Vegetables

Once the fish is ready, drain some of the citrus juice and mix in the chopped vegetables and salt. Adjust seasoning if necessary.

Combine Ingredients

Serve the ceviche chilled with tortilla chips on the side.

fresh white fish (e.g., snapper or tilapia)

lime juice

lemon juice

red onion

tomato

cilantro

jalapeño pepper

tortilla chips

Slice the beef or chicken into thin strips. Slice the bell peppers and onion into thin strips.

Prepare the Ingredients

In a bowl, combine the sliced meat, olive oil, fajita seasoning, lime juice, and salt. Mix well and let it marinate for at least 30 minutes.

Marinate the Meat

In a large skillet, heat the marinated meat over medium-high heat. Cook until browned and fully cooked, about 5-7 minutes.

Cook the Meat

Add the sliced bell peppers and onion to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.

Add Vegetables

In a separate pan or directly over a flame, warm the tortillas until soft and pliable.

Warm the Tortillas

Serve the sizzling fajitas on a platter with tortillas and optional toppings like sour cream, guacamole, and shredded cheese.

beef or chicken breast

bell peppers (red, green, yellow)

onion

olive oil

fajita seasoning

tortillas

sour cream (optional)

guacamole (optional)

shredded cheese (optional)

In a skillet over medium heat, cook the ground beef or chicken until browned. Drain excess fat.

Stir in taco seasoning and water. Simmer for about 5 minutes until thickened.

In a small saucepan, combine cooked white rice and black beans. Add salt and heat over low until warmed through.

Heat Rice and Beans

Warm corn tortillas in a dry skillet for about 30 seconds on each side.

Warm Tortillas

Place a generous amount of the meat filling into each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and jalapeños.

Fill Tacos

Ground beef or chicken

Water

Cooked white rice

Canned black beans

Diced tomatoes

In a large bowl, whisk together flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk and gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Dough

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté until softened. Add minced garlic, ground beef, cumin, paprika, salt, and black pepper. Cook until the beef is browned and cooked through. Remove from heat and let cool.

Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter. Place a spoonful of the meat filling on one half of each circle. Fold over and seal edges by crimping with a fork.

Assemble Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 25-30 minutes or until golden brown.

Bake Empanadas

All-purpose flour

Unsalted butter, cold

Egg yolk

Ice water

In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add the minced garlic, cumin, salt, and pepper, and cook for another minute. Stir in the shredded chicken and half of the green enchilada sauce. Cook until heated through, then remove from heat.

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of green enchilada sauce on the bottom. Take a corn tortilla, add a portion of the chicken mixture, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with all tortillas.

Assemble the Enchiladas

Pour the remaining green enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese on top. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

shredded chicken

corn tortillas

green enchilada sauce

shredded cheese (cheddar or Mexican blend)

onion, finely chopped

garlic, minced

cumin

pepper

fresh cilantro, chopped (for garnish)

In a sturdy glass, add the fresh mint leaves and sugar. Squeeze the lime juice into the glass, then add the lime halves. Use a muddler or the back of a spoon to gently crush the mint and lime to release their flavors.

Muddle the Mint and Lime

Pour the white rum into the glass and stir well to combine with the muddled mint and lime.

Add the Rum

Fill the glass with ice cubes. Top off with club soda, adjusting the amount to your taste preference.

Add Ice and Soda

Garnish with a sprig of fresh mint and a lime wedge. Serve immediately and enjoy your refreshing mojito!

Garnish and Serve

Fresh mint leaves

Lime

Sugar

White rum

Club soda

Ice cubes

Rub the rim of a glass with a lime wedge and dip it into salt to coat the rim. Set aside.

Prepare the Glass

In a cocktail shaker filled with ice, combine the fresh lime juice, tequila, triple sec, and simple syrup.

Mix the Ingredients

Shake well until the mixture is chilled (about 15 seconds).

Shake It Up

Strain the margarita mixture into the prepared glass filled with ice. Garnish with a lime wedge.

Fresh lime juice

Tequila

Triple sec (orange liqueur)

Simple syrup

Salt (for rimming glasses)

Lime wedges (for garnish)

In a medium saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Stop stirring and allow to boil until it turns a golden brown color, about 10 minutes. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.

Make the Caramel

In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth and well mixed.

Prepare the Custard Mixture

Pour the custard mixture over the hardened caramel in the baking dish. Place this dish in a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until set.

Combine and Bake

Remove from oven and let cool. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate.

Tacos De Carne