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

Taco Plate

Two tamales served with green chili and cheese.

Tamales

Three enchiladas filled with cheese, chicken, or beef, topped with red or green sauce.

Enchiladas

French fries topped with carne asada, cheese, guacamole, and sour cream.

Carne Asada Fries

Tortilla chips topped with green or red sauce, cheese, and a fried egg.

Chilaquiles

Sizzling beef or chicken served with peppers and onions, with warm tortillas.

Fajitas

Two stuffed green chiles with cheese, served with rice and beans.

Chiles Rellenos

A hearty burrito filled with eggs, cheese, and your choice of meat.

Breakfast Burrito

A grilled tortilla filled with cheese and your choice of meat.

Quesadilla

A crispy tortilla bowl filled with lettuce, cheese, beans, and your choice of meat.

Taco Salad

Flan

Freshly made guacamole served with tortilla chips.

Guacamole and Chips

Two eggs served on corn tortillas with ranchero sauce and cheese.

Huevos Rancheros

Light and fluffy pastries served with honey.

Sopapillas

In a skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. Drain excess fat if needed. Add taco seasoning and a splash of water, and stir until well combined. Cook for an additional 5 minutes.

Prepare the Meat

Warm the taco shells in the oven for 5 minutes or according to package instructions. Fill each taco shell with the cooked meat, followed by shredded lettuce, diced tomatoes, and shredded cheese.

Prepare the Tacos

Top each taco with a dollop of sour cream and a spoonful of salsa. Serve with a side of rice and beans.

Serve

Taco shells

Ground beef or shredded chicken

Taco seasoning

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Salsa

Soak the corn husks in warm water for at least 30 minutes until pliable.

Prepare the Corn Husks

In a large bowl, beat the vegetable shortening until fluffy. Gradually add masa harina, baking powder, and salt. Mix well. Slowly add broth until a soft dough forms.

Make the Masa Dough

Take a soaked corn husk and spread about 2 tablespoons of masa dough on the husk, leaving space at the edges. Add a tablespoon of shredded cheese in the center and fold the sides of the husk over the filling. Fold the bottom of the husk up to secure the filling.

Assemble the Tamales

Place the tamales upright in a steamer pot. Cover with a damp cloth and steam for about 1.5 hours, adding water as needed.

Steam the Tamales

Once cooked, serve the tamales with green chili sauce drizzled over the top and additional cheese if desired.

masa harina

vegetable shortening

baking powder

salt

chicken or vegetable broth

corn husks

shredded cheese

green chili sauce

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the shredded chicken or beef, salt, cumin, and black pepper. Cook for 5-7 minutes until heated through. Remove from heat and stir in chopped cilantro.

Prepare the Filling

In a separate pan, lightly warm the corn tortillas to make them pliable. You can do this by heating them for about 30 seconds on each side.

Prepare the Tortillas

On each tortilla, place a portion of the filling and a sprinkle of cheese. Roll up the tortillas tightly and place them seam-side down in a baking dish.

Assemble the Enchiladas

Pour the red enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Add Sauce and Bake

Remove from the oven, let cool for a few minutes, and serve hot. Enjoy your enchiladas with additional cilantro or sour cream if desired.

Corn tortillas

Cooked shredded chicken or beef

Shredded cheese (cheddar or mozzarella)

Red enchilada sauce

Olive oil

Chopped onion

Chopped cilantro

Salt

Ground cumin

Black pepper

Cook the French fries according to the package instructions until golden brown and crispy. You can use a deep fryer, an oven, or an air fryer.

Prepare the French Fries

Once the fries are ready, place them on a serving platter or individual plates. Top the fries with the chopped carne asada, then sprinkle the shredded cheese over the top.

Assemble the Dish

Add generous dollops of guacamole and sour cream on top of the cheese. If desired, add sliced jalapeños and chopped cilantro for extra flavor.

Add Toppings

Serve immediately with lime wedges on the side for squeezing over the fries.

French fries

carne asada (cooked and chopped)

shredded cheese (cheddar or Monterey Jack)

guacamole

sour cream

jalapeños (sliced, optional)

fresh cilantro (chopped, optional)

lime wedges (for serving)

Cut the corn tortillas into quarters and heat the vegetable oil in a large skillet over medium heat. Once hot, add the tortilla pieces and fry until golden and crispy. Remove and drain on paper towels.

Prepare Tortilla Chips

In a large mixing bowl, combine the fried tortilla chips with the green or red salsa, stirring gently until the chips are evenly coated.

Combine Chips and Salsa

Divide the salsa-coated chips onto serving plates. Top each plate with a fried egg, a sprinkle of Cotija cheese, a dollop of sour cream, and garnish with fresh cilantro and avocado slices.

Serve with Toppings

Season with salt to taste and serve immediately while hot.

Adjust Seasoning

Vegetable oil

Green salsa (or red salsa)

Fried eggs

Cotija cheese (or other cheese of choice)

Fresh cilantro

Avocado

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

Prepare the Ingredients

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

Marinate the Meat

In a large skillet over medium-high heat, add the marinated meat and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Meat

In the same skillet, add more olive oil if necessary. Add the sliced bell peppers and onion, season with salt and pepper, and sauté until tender, about 4-5 minutes.

Cook the Vegetables

Return the cooked meat to the skillet with the vegetables. Stir to combine and heat through. Serve with warm tortillas.

Combine and Serve

Beef or Chicken

Bell Peppers (mixed colors)

Onion

Olive Oil

Fajita Seasoning

Tortillas

Salt and Pepper

Roast the poblano chiles over an open flame or in the oven until the skin is blistered. Place in a plastic bag to steam for about 10 minutes, then peel off the skin carefully.

Prepare the Chiles

Once peeled, make a slit in each chile and remove the seeds. Stuff each chile with shredded cheese. Set aside.

Stuff the Chiles

Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with flour, salt, and pepper. Gently fold the egg whites into the yolk mixture.

Make the Batter

Heat the cooking oil in a large skillet over medium-high heat. Dip each stuffed chile into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Chiles

Cook the rice according to package instructions. Heat the beans in a saucepan over medium heat, adding diced onion and minced garlic if desired.

Cook the Rice and Beans

Plate the chiles rellenos alongside the rice and beans. Enjoy!

Poblano chiles

Cheese (Monterey Jack or Cheddar)

Eggs

Flour

Cooking oil

Rice

Beans (canned or cooked)

Onion (optional)

Garlic (optional)

In a skillet over medium heat, cook the sausage or bacon until browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add olive oil, diced bell pepper, and onion. Sauté until softened, about 5 minutes.

Sauté Vegetables

In a bowl, whisk together the eggs, salt, and black pepper. Pour into the skillet with the vegetables and cook, stirring gently, until the eggs are scrambled and cooked through.

Scramble Eggs

Add the cooked meat and shredded cheddar cheese to the skillet with the eggs and stir until the cheese is melted and everything is well combined.

Combine Ingredients

Warm the flour tortillas in a separate skillet or microwave. Spoon the egg mixture onto each tortilla, fold in the sides, and roll up tightly to form a burrito.

Assemble Burritos

Serve warm with optional sour cream and salsa on the side.

Large Eggs

Shredded Cheddar Cheese

Cooked Sausage or Bacon

Bell Pepper, diced

Onion, diced

Black Pepper

Flour Tortillas

Sour Cream (optional)

Salsa (optional)

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers, seasoning with salt and pepper. Sauté until they are soft and slightly caramelized, about 5-7 minutes. Add the shredded chicken and stir until heated through. Remove from heat.

Lay a tortilla flat on a clean surface. Sprinkle half of the cheese evenly over one half of the tortilla. Add a portion of the chicken and vegetable mixture on top of the cheese, then sprinkle the remaining cheese over the filling. Fold the tortilla in half to cover the filling.

Assemble the Quesadilla

In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Remove from skillet and repeat with remaining tortillas.

Cook the Quesadilla

Cut the quesadillas into wedges and serve with salsa, sour cream, or guacamole, if desired.

tortillas

cheese (shredded, like cheddar or Monterey Jack)

cooked chicken (shredded, or any meat of your choice)

bell pepper (sliced)

onion (sliced)

olive oil

pepper

In a skillet, cook the ground beef or turkey over medium heat until fully cooked. Drain any excess fat. Stir in the taco seasoning and a splash of water, cooking until the seasoning is well incorporated.

In a large serving bowl or individual bowls, layer the tortilla chips or bowl as the base. Add the lettuce, followed by the cooked meat, black beans, cherry tomatoes, diced avocado, and shredded cheese.

Assemble the Salad

Top the salad with a dollop of sour cream, fresh cilantro, and a squeeze of lime juice. Adjust lime to taste.

Serve immediately and enjoy your delicious taco salad!

Tortilla chips or bowl

Lettuce

Cheddar cheese, shredded

Black beans, drained and rinsed

Ground beef or turkey (cooked)

Cherry tomatoes, halved

Avocado, diced

Fresh cilantro, chopped

Lime, juiced

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a deep amber color. This should take about 8-10 minutes. Be careful not to burn it. Immediately pour the caramel into a round baking dish, tilting the dish to coat the bottom evenly.

Make the Caramel

In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.

Prepare the Custard

Pour the custard mixture over the caramel in the baking dish. Place the baking dish in a larger baking pan and fill the outer 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 the custard is set and a knife inserted in the center comes out clean.

Combine and Bake

Remove the flan from the water bath and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the top.