Crispy, golden-brown chicken fingers served with your choice of dipping sauce for a deliciously satisfying snack or meal.

Chicken fingers

Ratione, nostrum mus hic harum aptent at quae sapien illo

Parmesan Bread

Savor the classic flavors of our juicy cheese burger, featuring a perfectly grilled beef patty topped with melted cheese, fresh lettuce, ripe tomatoes, and our signature sauce, all nestled in a toasted bun.

Cheese Burger

Savor the crispy, cheesy goodness of our Chicken Quesadilla, stuffed with seasoned grilled chicken, melted cheese, and fresh veggies, all folded in a warm tortilla and served with zesty salsa on the side.

Chicken Quezadilla

Crispy, golden-brown chicken wings tossed in your choice of zesty buffalo, tangy barbecue, or savory garlic parmesan sauce, served with a side of cooling ranch dip.

Chicken Wings

Chocolate

Atol de Elote

Roasted eggplant spread, marinated tomatoes with garlic & fresh basil

Spe. Cheesy Cheese

BBQ Special Pizza

Cottage Cheese Fusilli

Enjoy a selection of six delectable lunch options, each bursting with flavor and perfect for a satisfying meal at an unbeatable price of just $9.

Six Tasty Lunches for $9

Rigatoni Zuccati

Banana Waffles

Whole Grain Pasta

Chicken BBQ Special

Bruschetta Classico

Tortellini Gorgonzola

Rerum esse aliquid molestias diamlorem purus atque ante eget, nostra orci cum, condimentum euis

Crumbled Sausage

Cheese Garlic Bread

Netus integer minus fugit, animi accumsan adipisicing egestas aperiam

Sautéed Spinach

Roasted Butternut Squash

Cut the chicken breasts into finger-sized strips.

Prepare the Chicken

In three separate bowls, place the flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the third.

Set Up Breading Station

Dip each chicken strip first in flour, then in egg, and finally in the breadcrumb mixture, ensuring each piece is well coated.

Bread the Chicken

In a large skillet, heat the cooking oil over medium-high heat until hot.

Heat the Oil

Carefully place the breaded chicken strips in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Chicken Fingers

Remove the chicken fingers from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Salt

Black pepper

Garlic powder

Paprika

Cooking oil

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour, salt, garlic powder, and black pepper.

Mix Dry Ingredients

Make a well in the center of the dry ingredients and add the frothy yeast mixture and olive oil. Mix until a dough forms.

Combine Mixtures

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

First Rise

After the first rise, punch the dough down and knead in the grated Parmesan cheese until evenly distributed.

Add Cheese

Shape the dough into a loaf or divide it into smaller rolls and place on a baking sheet lined with parchment paper.

Shape the Bread

Cover the shaped dough and let it rise for another 30 minutes until puffed.

Second Rise

Preheat Oven

Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped on the bottom.

Bake

Allow the bread to cool on a wire rack before slicing. Serve warm.

Cool and Serve

Active dry yeast

Warm water

Olive oil

Grated Parmesan cheese

In a bowl, season the ground beef with salt and pepper. Divide the meat into two equal portions and shape them into patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them.

Cook the Patties

After flipping, place a slice of cheddar cheese on each patty. Cook for an additional 3-4 minutes until the cheese is melted and the burgers are cooked to your desired doneness.

While the patties are cooking, toast the burger buns on the grill or in a separate skillet until golden brown.

Toasting the Buns

On the bottom half of the toasted bun, place the lettuce leaf, followed by the cooked patty with melted cheese, tomato slice, onion slices, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve the cheeseburger immediately with your choice of side dish.

Serve

Ground beef

Cheddar cheese

Burger buns

Lettuce

Tomato

Onion

Ketchup

Mustard

Pepper

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.

Prepare the Filling

Stir in the shredded chicken and taco seasoning. Cook for another 3-4 minutes until heated through. Remove from heat.

Add Chicken and Seasoning

Place a tortilla in a clean skillet over medium heat. On one half of the tortilla, layer 1/4 cup of the chicken mixture and 1/4 cup of cheese. Fold the tortilla over to cover the filling.

Assemble the Quesadillas

Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.

Cook the Quesadillas

Cut the quesadillas into wedges and serve with sour cream and salsa on the side.

Cooked chicken, shredded

Shredded cheese (cheddar or Monterey Jack)

Flour tortillas

Bell pepper, diced

Onion, diced

Taco seasoning

Sour cream

Salsa

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry using paper towels.

Prepare the wings

In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, and black pepper until they are evenly coated.

Season the wings

Spread the seasoned wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, turning halfway through, until the wings are golden and crispy.

Arrange and bake

Remove the wings from the oven and place them in a large bowl. Pour the buffalo sauce over the wings and toss to coat evenly.

Add sauce

Transfer the sauced wings to a serving platter and enjoy with your favorite dipping sauce.

Chicken wings

Buffalo sauce

In a small bowl, mix cocoa powder, sugar, and salt together.

Combine Dry Ingredients

In a saucepan over medium heat, warm the milk until it's steaming but not boiling.

Heat Milk

Add the dry ingredient mixture to the warm milk, whisking continuously until fully dissolved.

Mix Ingredients

Stir in the vanilla extract and continue to whisk for another minute.

Add Vanilla

Pour the hot chocolate into mugs and top with whipped cream or marshmallows if desired.

Milk

Cocoa powder

Sugar

Vanilla extract

Whipped cream or marshmallows (optional)

In a blender, combine the fresh corn kernels and 1 cup of water. Blend until smooth.

Blend the Corn

Strain the blended corn mixture through a fine mesh sieve or cheesecloth into a large pot to extract the corn milk. Discard the solids.

Strain the Mixture

To the pot with the corn milk, add the remaining 3 cups of water, milk, sugar, cinnamon stick, vanilla extract, and salt. Stir well to combine.

Add Remaining Ingredients

Heat the mixture over medium heat, stirring frequently until it begins to thicken and comes to a gentle boil. This should take about 10-15 minutes.

Cook the Atole

Remove from heat, discard the cinnamon stick, and serve warm in bowls. Optionally, sprinkle with a little more cinnamon on top.

Fresh corn kernels

Water

Cinnamon stick

Preheat the oven to 400°F (200°C). Slice the eggplant into rounds, brush them with olive oil, and season with salt and black pepper. Place the slices on a baking sheet and roast for about 25-30 minutes, or until tender and golden brown.

Roast the Eggplant

While the eggplant is roasting, chop the cherry tomatoes and place them in a bowl. Mince the garlic cloves and add them to the tomatoes along with balsamic vinegar and chopped fresh basil. Toss to combine and let marinate for at least 15 minutes.

Prepare the Tomato Mixture

Once the eggplant is roasted, let it cool slightly. Transfer the eggplant to a food processor, add cream cheese and half of the Parmesan cheese, and blend until smooth. Adjust seasoning with salt and pepper to taste.

Make the Eggplant Spread

Spread the eggplant mixture on a serving platter. Top with the marinated tomato mixture and sprinkle the remaining Parmesan cheese on top. Serve with crackers or bread.

Assemble the Dish

Eggplant

Garlic cloves

Fresh basil leaves

Cherry tomatoes

Balsamic vinegar

Cream cheese

Parmesan cheese

Crackers or bread (for serving)

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness and shape. Transfer to a pizza stone or baking sheet lined with parchment paper.

Prepare the Dough

Spread the roasted eggplant spread evenly over the rolled out pizza dough, leaving a small border around the edges.

Spread the Eggplant

In a bowl, combine the marinated tomatoes with minced garlic, olive oil, salt, and black pepper. Mix well and then evenly distribute the tomato mixture over the eggplant spread.

Add Tomatoes and Garlic

Sprinkle the shredded mozzarella cheese over the top of the pizza. Tear the fresh basil leaves and scatter them on top.

Top with Cheese and Basil

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Once baked, remove the pizza from the oven. Let it cool for a couple of minutes, slice, and serve hot.

Pizza dough

Roasted eggplant spread

Marinated tomatoes

Mozzarella cheese, shredded

Garlic, minced

Preheat your oven to 200°C (400°F). Slice the eggplant into rounds, brush lightly with olive oil, and season with salt and pepper. Place on a baking sheet and roast for 25-30 minutes until tender and slightly charred. Let it cool, then blend into a spread.

Halve the cherry tomatoes and place them in a bowl. Mince the garlic and add it to the tomatoes. Tear in half of the fresh basil leaves, drizzle with olive oil, and season with salt and pepper. Let the mixture marinate for at least 15 minutes.

Marinate the Tomatoes

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and return to the pot.

Cook the Fusilli

In the pot with the fusilli, add the roasted eggplant spread and the cottage cheese. Mix well to combine. Add the marinated tomatoes along with their juices and gently toss everything together.

Combine Ingredients

Serve the pasta warm, garnished with the remaining fresh basil leaves on top.

fusilli pasta

cottage cheese

eggplant

cherry tomatoes

garlic cloves

fresh basil leaves

olive oil

salt

black pepper

In a mixing bowl, combine the black beans, corn, diced tomatoes, olive oil, salt, pepper, and cumin. Mix well until all ingredients are combined.

Lay a tortilla flat on a clean surface. Spread a generous spoonful of the bean and corn mixture in the center. Add some shredded cheese, a few slices of avocado, and a handful of lettuce or spinach.

Chicken Fingers