Three enchiladas with different fillings, topped with sauce and cheese.

Trio Enchiladas

Grilled beef steak, seasoned and served with sides.

Carne Asada

Delicious ice cream coated in a crispy shell, deep-fried to golden perfection.

Fried Ice Cream

Crispy tortilla chips topped with cheese, beans, jalapeños, and your choice of protein.

Super Nachos

Deep-fried burritos filled with your choice of meat and cheese.

Chimichangas

In a saucepan, heat olive oil over medium heat. Add chili powder and sauté for 1 minute. Stir in diced tomatoes, vegetable broth, cumin, salt, and black pepper. Bring to a simmer and cook for 10 minutes.

Make the Enchilada Sauce

In separate bowls, prepare each filling: shredded chicken, black beans, and sautéed spinach.

Prepare the Fillings

Preheat your oven to 375°F (190°C). Take a corn tortilla, fill it with one filling (chicken, black beans, or spinach), and roll it up. Place seam-side down in a baking dish. Repeat with remaining tortillas and fillings.

Assemble the Enchiladas

Pour the enchilada sauce over the assembled enchiladas, covering them completely. Sprinkle shredded cheese on top.

Top with Sauce and Cheese

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

Bake

Shredded Chicken

Black Beans

Sautéed Spinach

Corn Tortillas

In a large mixing bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, black pepper, and salt. Mix well to create a marinade. Add the flank or skirt steak to the bowl, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Steak

Preheat the Grill

Remove the steak from the marinade and let excess marinade drip off. Place the steak on the hot grill and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 10 minutes. After resting, slice the steak against the grain into thin strips.

Rest and Slice

Serve the carne asada in warm tortillas, topped with fresh cilantro, avocado slices, and salsa or pico de gallo.

Serve

Flank steak or skirt steak

Olive oil

Lime juice

Garlic, minced

Cumin

Chili powder

Black pepper

Salt

Fresh cilantro, chopped

Tortillas

Salsa or pico de gallo

Avocado, sliced

Scoop the vanilla ice cream into 4 equal balls and place them on a tray. Freeze for at least 2 hours to harden.

Prepare the Ice Cream Balls

Crush the cornflakes in a bowl until fine. In another bowl, whisk together the flour, egg, milk, cinnamon, and vanilla extract until smooth.

Prepare the Coating

Take the ice cream balls out of the freezer. Dip each ball into the flour mixture, making sure it’s fully coated, and then roll in the crushed cornflakes to create an even crispy layer.

Coat the Ice Cream

Place the coated ice cream balls back in the freezer for another 30 minutes to set.

Freeze Again

Heat the oil in a deep fryer or heavy skillet over medium-high heat. Once hot, carefully lower each ice cream ball into the oil and fry for about 10-15 seconds until golden brown.

Fry the Ice Cream

Remove the fried ice cream from the oil and let it drain on paper towels. Serve immediately with chocolate sauce and whipped cream on top.

vanilla ice cream

cornflakes

all-purpose flour

milk

cinnamon

vanilla extract

oil for frying

chocolate sauce

whipped cream

Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a large baking sheet.

Prepare the Base

Sprinkle the shredded cheese over the tortilla chips, followed by the black beans, jalapeños, and your choice of protein.

Layer the Ingredients

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Remove from the oven and top with dollops of sour cream and guacamole. Garnish with fresh cilantro before serving.

Tortilla chips

Shredded cheese (cheddar or Monterey Jack)

Canned black beans (drained and rinsed)

Jalapeños (sliced)

Cooked chicken, beef, or vegetarian protein (e.g., tofu)

Sour cream

Guacamole

Fresh cilantro (for garnish)

In a skillet, cook the ground beef over medium heat until browned. Drain excess fat. Stir in refried beans, chili powder, and cumin. Mix well and cook for an additional 5 minutes. Remove from heat.

Cook the Filling

Lay a tortilla flat on a clean surface. Spoon a portion of the beef and bean mixture onto the center of the tortilla and add a handful of shredded cheese. Fold sides over the filling and roll up tightly from the bottom. Repeat with remaining tortillas.

Assemble the Chimichangas

In a large pot or deep fryer, heat oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Remove with tongs and drain on paper towels.