All You Can Eat Tacos! Details: Valid Tuesdays all day at Winter Park location dine – in only! No sharing. No take – out. One round served at a time. Ask server for details!

Taco Tuesday Special

Fajita Special

Churros

Salsa

Tortilla Chips

Sour Cream

Queso con Jalapeno

Boneless, skinless chicken with onions, peppers, tomato, and savory seasonings.

Shredded Chicken

Prepared with tomatoes, onions, peppers, lemon, butter, and select seasonings.

Baked Fish

Savory roasted chicken, prepared with lemon, butter, and select herbs and spices.

Roasted Chicken

Mexican-style roasted pork tips prepared using an exclusive spice and seasoning mix.

Carnitas

Marinated and grilled with El Potro's special recipe spicy Chipotle sauce.

Chipotle Chicken Breast

Cooked Mexican style with green peppers, onions, tomatoes, and El Potro's own special flavorings.

Beef Stew

Sautéed with green pepper, onions, tomatoes, and El Potro's own special seasonings.

Steak Fajitas

Sautéed with green pepper, onions, tomatoes, and El Potro's own special spices.

Chicken Fajitas

Avocado, sour cream, tomato, cilantro, onion, jalapeno, lime juice, chili powder, cotija cheese, mayo, lime, and cilantro.

Mexican Guacamole

Savory meat filling steamed in a corn meal casing wrapped in a corn husk.

Tamales

Grilled corn tortillas stuffed with savory birria, onions, and cilantro.

Quesabirria

Grilled flour tortilla folded in half and stuffed with cheese and other ingredients of your choice.

Quesadilla

Rolled corn tortilla stuffed with beef, topped with cheese and red sauce.

Enchilada

Chile Relleno

Rolled flour tortilla stuffed with beef, topped with onion sauce.

Burrito

Creamy corn grilled with chili powder, cotija cheese, mayo, lime, and cilantro.

Street Corn

Our version of Mexican pizza with savory birria meat, topped with cilantro, pico de gallo, and Mexican white cheese served with special dipping sauce.

Pizza Birria

Pat beef pieces dry and season with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, working in batches if needed, about 3–4 minutes per side. Transfer beef to a plate.

Sear beef

In a blender combine chopped onion, garlic, chipotle peppers, cumin, oregano, apple cider vinegar and 1/2 cup beef broth. Blend until smooth, scraping down sides as needed.

Blend sauce

Return beef to the pot, pour blended sauce over and add remaining beef broth. Bring to a simmer, cover and reduce heat to low. Cook gently for 2–2.5 hours until beef is fork-tender (or use a pressure cooker: cook on high pressure 45–55 minutes and natural release).

Braise

Remove beef, shred with two forks, and return to pot. Stir to coat with sauce, adjust seasoning with remaining 1/2 tsp salt and additional pepper to taste. Keep warm until serving.

Shred and finish

Preheat broiler or a cast-iron skillet to high. Roast halved roma tomatoes cut side down until blistered and charred in spots, about 6–8 minutes under a broiler or 8–10 minutes in a hot skillet. Let cool slightly.

Roast tomatoes

In a blender combine roasted tomatoes, 1 chopped chipotle pepper, 1/2 cup chicken broth and a pinch of salt. Blend until smooth.

Heat 1 tbs olive oil in a sauté pan over medium heat. Add sliced onion and cook until softened, 4–5 minutes. Add minced garlic and smoked paprika and cook 30 seconds. Add chicken thighs and sear both sides 3–4 minutes until lightly browned.

Cook chicken

Pour blended tomato-chipotle sauce and remaining chicken broth into the pan. Bring to a simmer, cover and reduce heat to low. Cook 20–25 minutes until chicken is cooked through and tender.

Simmer

Remove chicken to a cutting board, shred with forks, return to pan, and simmer 2–3 minutes to absorb sauce. Taste and add 1 tsp salt if needed. Keep warm for service.

Shred

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, about 3–4 minutes. Add 2 cloves minced garlic and cook 30 seconds.

Sauté aromatics

Add drained black beans and 1 cup corn to the skillet. Stir in 1 tsp cumin, 1 tsp chili powder and 3/4 tsp salt. Cook, stirring occasionally, 4–5 minutes until heated through.

Combine beans

Remove from heat. Stir in 1 tbs lime juice and 1/4 cup chopped cilantro. Adjust seasoning to taste. Keep warm for serving.

Finish

Warm corn tortillas on a dry skillet over medium-high heat about 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Warm tortillas

If using store-bought chips they can be served as-is. For fresh chips, cut corn tortillas into wedges, toss lightly with oil and bake at 375°F (190°C) for 8–10 minutes until crisp.

Prepare chips

Arrange shredded lettuce, diced tomatoes, diced onion, chopped cilantro, lime wedges, crumbled queso fresco, pickled red onions, sour cream, salsa verde and pico de gallo in small bowls for self-serve or server-guided plating.

Prep toppings

Place a warmed corn tortilla on a plate. Add 2–3 tablespoons of the chosen filling (beef barbacoa, chicken tinga or black bean). Top with shredded lettuce, a spoonful of pico de gallo or diced tomatoes, a sprinkle of diced onion and cilantro, a drizzle of crema or a small spoon of queso fresco. Squeeze a lime wedge over the taco and add hot sauce if desired. Serve two to three tacos per round as desired by house policy.

Assemble tacos

Serve tacos immediately while warm alongside tortilla chips and salsas. Keep additional fillings warm and replenish as guests request additional rounds (dine-in only, no sharing or take-out).

Serve

beef chuck roast, trimmed and cut into 2–3" pieces

onion, roughly chopped

garlic cloves, smashed

chipotle peppers in adobo, chopped

beef broth

apple cider vinegar

ground cumin

dried oregano

salt

black pepper

vegetable oil

boneless skinless chicken thighs

roma tomatoes, halved

onion, sliced

garlic cloves, minced

chicken broth

smoked paprika

olive oil

canned black beans, drained and rinsed

corn kernels (fresh or frozen)

onion, finely chopped

garlic, minced

chili powder

lime juice

cilantro, chopped

small corn tortillas (6"), warmed

tortilla chips

shredded iceberg lettuce

diced tomatoes

diced white onion

fresh cilantro, chopped

lime wedges

crumbled queso fresco

pickled red onions

sour cream or Mexican crema

salsa verde

pico de gallo

hot sauce

In a medium bowl whisk together 2 tablespoons olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, kosher salt and black pepper until well combined.

Prepare marinade

Trim any excess fat from the chicken breasts and slice across the grain into 1/4- to 1/2-inch strips. Place the chicken strips in a shallow dish or resealable bag and pour the marinade over them, tossing to coat completely. Refrigerate at least 20 minutes and up to 2 hours. If short on time, marinate 10–15 minutes at room temperature.

Slice and marinate chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add a thin film of oil or use nonstick spray if needed. Remove chicken from marinade letting excess drip off and arrange in a single layer. Cook undisturbed 2–3 minutes until browned, flip and cook another 1–2 minutes until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and loosely tent with foil to rest while you cook the vegetables.

While chicken rests, heat the same skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add sliced onions and bell peppers in a single layer (work in two batches if necessary so the pan isn't crowded).

Prep vegetables

Season vegetables with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vegetables are softened and tender-crisp with some charred edges, 6–8 minutes. If you want them softer, cook an additional 2–3 minutes. Taste and adjust seasoning.

Return the cooked chicken to the pan with the vegetables and toss to combine, cooking together 1–2 minutes to meld flavors and reheat the chicken. Remove from heat.

Warm the flour tortillas: wrap them in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or heat individually on a dry skillet 20–30 seconds per side until pliable.

Assemble fajitas: place a warm tortilla on a plate, add 3–4 tablespoons of the chicken and vegetable mixture, top with shredded cheese, a dollop of sour cream or crema, a spoonful of guacamole or slices of avocado if using, and sprinkle with chopped cilantro. Squeeze a lime wedge over the filling to taste.

Serve immediately with extra lime wedges and any additional sides like rice, beans or salsa.

boneless skinless chicken breasts

fresh lime juice

paprika

kosher salt

red bell pepper, sliced into 1/2-inch strips

green bell pepper, sliced into 1/2-inch strips

yellow onion, sliced into 1/2-inch wedges

olive oil (for vegetables)

kosher salt (for vegetables)

black pepper (for vegetables)

flour tortillas (6-8 inch)

shredded cheddar or Monterey Jack

optional: guacamole or sliced avocado

Measure ingredients, place flour in a bowl and sift if lumpy; crack eggs into a small bowl and beat lightly; set a large piping bag fitted with a 1/2-inch star tip (or a disposable bag with a corner cut) nearby.

Prep

In a medium saucepan combine water, milk, unsalted butter, granulated sugar (1 tsp) and salt. Place over medium heat and bring to a gentle boil, stirring once or twice to melt the butter fully.

Remove the pan from heat. Immediately add all the flour at once and stir vigorously with a wooden spoon or spatula until the mixture forms a smooth, cohesive ball of dough and a thin film forms on the bottom of the pan (about 30–45 seconds).

Return the pan to low heat and cook the dough, stirring constantly, for 1–2 minutes to dry it slightly. This helps the dough hold shape when piped.

Transfer the hot dough to a mixing bowl and let it cool for 3–5 minutes so it won't scramble the eggs when added.

Add the beaten eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is smooth and glossy. Stir in the vanilla extract. The finished dough should be pipeable but thick enough to hold ridges.

Spoon the dough into the prepared piping bag, pressing out any air pockets and twisting the top to keep pressure.

Pour oil into a heavy-bottomed saucepan or medium Dutch oven to a depth of about 2–2.5 inches (roughly 3 cups). Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain this temperature — it may drop when you add dough.

Line a large tray with paper towels to drain finished churros and keep the cinnamon-sugar mixture in a shallow wide bowl nearby.

Holding the piping bag over the hot oil about 4–5 inches above the surface, pipe 4–6 inch strips of dough directly into the oil. Use clean kitchen scissors or a knife to cut the dough from the tip. Do not overcrowd the pot — fry in batches so pieces have room and the oil temperature recovers quickly. Aim for 3–4 churros per batch depending on pot size.

Fry, turning occasionally with tongs, until golden brown and crisp throughout, about 2.5–4 minutes per batch depending on size. If the outside browns too quickly while the inside remains undercooked, lower the heat by 10–15°F and fry a little longer.

Use tongs to transfer churros to the paper towel–lined tray to drain for 30–60 seconds, then immediately toss each churro in the cinnamon-sugar mixture until evenly coated. Place on a fresh rack or tray while you fry remaining batches.

Repeat piping, frying, draining, and coating until you have about a dozen churros (yield will vary slightly with length). Keep cooked churros warm in a low oven (200°F / 95°C) on a rack set over a sheet pan if needed while finishing.

While the first batch fries, whisk together 3/4 cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl so the mixture is homogeneous and ready for tossing hot churros.

Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form at the edge (do not boil).

Pour the hot cream over the chopped chocolate and let sit 1 minute, then stir gently until smooth. Stir in 1 tablespoon butter and 1 teaspoon corn syrup (if using) until glossy. Keep warm for serving; if it thickens too much, warm briefly and stir in a splash more cream.

water

whole milk

unsalted butter

granulated sugar

fine sea salt

all-purpose flour

large eggs

vanilla extract

neutral oil for frying (vegetable, canola, or sunflower)

granulated sugar (for coating)

ground cinnamon

dark chocolate (60–70%), chopped

heavy cream

light corn syrup (optional for shine)

Core the tomatoes and cut out any tough stem areas. Chop the tomatoes into roughly 1/2-inch pieces. Peel and finely dice the onion into similar small pieces. Halve the jalapeño, remove seeds and membranes if you prefer milder heat, then finely mince. Remove large stems from cilantro and roughly chop the leaves and tender stems.

Prepare vegetables

Place the chopped tomatoes, diced onion, minced jalapeño, and chopped cilantro in a medium mixing bowl. Stir gently to combine so juices distribute but tomatoes remain chunky.

Combine ingredients

Add the lime juice, sea salt, black pepper, and optional ground cumin and sugar. Drizzle the olive oil if using. Stir thoroughly and taste. Adjust salt, lime, or sugar to balance brightness, acidity, and heat. If salsa tastes flat, add a pinch more salt or another 1/2 tablespoon lime juice; if too acidic, add another small pinch of sugar.

Season

Let the salsa sit at room temperature for 10–20 minutes to allow flavors to meld. For a colder, firmer salsa, refrigerate 20–30 minutes before serving. Stir again just before serving to reincorporate any settled juices.

Rest and meld

Transfer the salsa to a clean pint jar or airtight container and refrigerate. Use within 4–5 days for best freshness. Stir before serving; if excess liquid accumulates, pour off a little or spoon salsa without the extra liquid for thicker texture.

Storage

ripe tomatoes (medium)

white or red onion

jalapeño pepper

fresh cilantro (leaves and tender stems)

sea salt

ground black pepper

ground cumin (optional)

sugar (optional, to balance acidity)

extra-virgin olive oil (optional)

Stack tortillas and cut them into chip shapes. For triangular chips, stack 5–8 tortillas, cut stack in half, then cut each half into 3 wedges (resulting in 6 wedges per tortilla). Repeat until all tortillas are cut. Pat wedges dry with a clean kitchen towel or paper towels if tortillas feel moist.

Prepare tortillas

Choose a wide, heavy pot or a deep skillet with at least 2 inches of depth. Pour in 2–3 cups of oil (enough to have a 1 to 1.5-inch oil depth). Attach a deep-fry or candy thermometer to the pot and heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla into the oil — it should sizzle and rise to the surface immediately but not brown instantly.

Heat oil

Working in small batches (6–8 wedges at a time depending on pot size), carefully add tortilla wedges to the hot oil in a single layer. Stir gently with a slotted spoon or spider to prevent sticking. Fry for about 1 to 1.5 minutes, flipping as needed, until chips are blistered and light golden (they will crisp up more as they cool). Avoid overcrowding the pot to keep the oil temperature steady.

Fry chips in batches

Using a slotted spoon, transfer fried chips to a paper-towel-lined baking sheet or cooling rack set over a sheet pan to drain excess oil. While chips are still hot, sprinkle evenly with fine sea salt (about 2 tsp total). If using, also sprinkle 1 tsp chili powder and/or 1 tsp lime zest for flavored chips. Toss gently with tongs or shake the tray so seasoning adheres.

Drain and season

Let chips cool completely to room temperature — about 15–20 minutes. Cooling finishes crisping. Once cooled, weigh or transfer to an airtight container or large resealable bag. Properly cooled and stored chips keep crisp for up to 3–5 days at room temperature.