Spiced Mexican sausage with choice of grilled chicken breast or grilled steak, sautéed with onions and bell peppers. Topped with melted American cheese and salsa roja. Served with Mexican rice, black beans, and sour cream on the side.

Burrito de Chorizo

Three fried tilapia tacos on a soft corn tortilla, topped with red cabbage, pico de gallo, and chipotle sauce. Served with Mexican rice and black beans.

Baja Fish Tacos

A mix of crab, scallops, fish and vegetables. Topped with jumbo shrimp, salsa verde and white cheddar cheese. Served with Mexican rice, refried beans, and sour cream.

Burrito del Mar

Your choice of grilled chicken breast or grilled steak, sautéed with onions and bell peppers. Topped with melted American cheese, salsa verde, and salsa roja. Served with Mexican rice, refried beans, and sour cream on the side.

Burrito Loco

Beef Sandwich And Fries

Reuben

Darn Tacos

Thai jasmine rice with egg, onions, broccoli, carrots, and green onion.

Fried Rice

Cashews, onions, bell peppers, carrots, broccoli, and chili paste. (Served with jasmine rice)

Pad Cashews

(Pad khing) fresh ginger, garlic, carrots, onions, green beans, broccoli, zucchini, bell peppers, and green onions. (Served with jasmine rice)

Stir Fried Ginger

(Pad ka prao) bell peppers, garlic, onions, green beans, and thai basil in a brown sauce. (Served with jasmine rice)

Pad Basil

(Pad khee mao) fresh rice noodle stir-fried with bell peppers, broccoli, green beans, carrots, onions, zucchini, and thai basil.

Drunken Noodle

Fresh rice noodles stir-fried with egg, carrots, broccoli, and a sweet brown sauce.

Pad See-Ewe

Rice noodle stir-fried with egg, green onions, and pad thai sauce, topped with ground peanuts and fresh lime.

Pad Thai

(Your choice of ) panang chili paste mixed in coconut milk, kaffir lime leaves, bell peppers, zucchini, green beans, thai basil, and ground peanuts. (Served with jasmine rice)

Panang Curry

Vegetable Egg Roll

Steamed Pork Dumpling

Fried Shrimp (6)

Steamed Pot Sticker (12)

Potsticker (12)

BBQ Spare Ribs (4)

Includes two each: spring roll, fried shrimp, crab rangoon, BBQ spare ribs, beef stick and paper wrapped chicken

Pu Pu Platter (For 2)

Beef With Green Pepper

Beef With Garlic Sauce

Pat chicken breasts and steak dry. Season both lightly with 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp ground cumin each (divide evenly). Rub with 1 tbs olive oil.

Prepare proteins

Heat a grill or heavy skillet to medium-high. Grill chicken breasts 6-8 minutes per side until internal temperature reaches 165°F (74°C). Grill steak 3-5 minutes per side for medium-rare to medium (adjust to preference). Transfer to a cutting board and rest 5 minutes, then thinly slice against the grain. Keep warm.

Grill or pan-sear proteins

In a separate large skillet over medium heat, add the fresh chorizo (casings removed). Break up with a spatula and cook until fully browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer cooked chorizo to a bowl leaving rendered fat in the pan (reserve fat for sautéing vegetables).

Cook chorizo

While proteins cook, thinly slice the onion and bell peppers into 1/4-inch strips. Mince the garlic.

Prep vegetables

In the skillet with the reserved chorizo fat plus 1 tbs vegetable oil if needed, heat over medium-high. Add the sliced onion and peppers and a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred at the edges, 6-8 minutes. Add minced garlic in the last 1 minute and cook until fragrant. Return cooked chorizo to the pan and stir to combine. If using cilantro, stir in chopped cilantro off heat.

Sauté vegetables

Warm flour tortillas on a dry skillet or in a microwave covered with a damp towel for 15-20 seconds until pliable.

Warm tortillas

Lay a warmed tortilla flat. Spoon about 1/2 cup cooked Mexican rice down the center, followed by 1/3 cup black beans, a generous 1/3 cup of the chorizo-vegetable mixture, and 3-4 oz sliced chicken or steak (choose one protein per burrito). Top with one slice of American cheese and 2 tablespoons salsa roja. Fold the sides of the tortilla over the filling and roll snugly to form a burrito.

Assemble burritos

Place assembled burritos seam-side down in a lightly oiled skillet over medium heat. Cook 1-2 minutes per side until tortilla is golden and cheese inside has melted. Alternatively, place burritos briefly under a broiler or microwave for 15-20 seconds to melt cheese.

Melt cheese (optional crisping)

Slice burritos in half if desired. Serve each burrito with a scoop of Mexican rice and warm black beans on the side. Add a dollop (about 2 tbsp) of sour cream and extra salsa roja. Serve with lime wedges and hot sauce as desired.

Finish & serve

If rice and beans are not pre-cooked: Cook Mexican rice according to package or recipe to yield 2 cups. Warm black beans on the stove with a pinch of salt and a squeeze of lime juice. Keep both warm until plating.

Garnish the plate with extra cilantro and lime wedges. Offer sour cream and salsa roja on the side so guests can add to taste.

fresh Mexican chorizo (casings removed)

boneless skinless chicken breasts

flank or skirt steak

olive oil (for grilling)

kosher salt

black pepper

ground cumin

yellow onion

red bell pepper

green bell pepper

garlic cloves (minced)

vegetable oil or neutral oil

fresh cilantro (optional, chopped)

large flour tortillas

American cheese slices

salsa roja (store-bought or homemade)

sour cream

Mexican (Spanish) rice, cooked

black beans, warmed

lime wedges (for serving)

hot sauce or extra salsa

lime juice

Pat the tilapia fillets dry and cut into 6 equal strips (about 1–1.5 oz each). Season lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Prepare fish

In a medium bowl whisk together 3 tbsp flour, 2 tbsp cornstarch, 1 tsp baking powder, 0.5 tsp smoked paprika, and 1 tsp salt. In a separate small bowl whisk the egg and cold sparkling water, then stir into dry ingredients until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; add an extra tablespoon sparkling water if too thick.

Make batter

Pour vegetable oil into a deep skillet or pot to about 1.5 inches depth and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately.

Heat oil

Working in batches, dredge each tilapia strip lightly in a tablespoon of flour (to help batter stick), then dip into the batter letting excess drip off. Carefully lower into hot oil and fry 2–3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if desired.

Fry fish

Warm corn tortillas on a dry skillet over medium-high heat 20–30 seconds per side until pliable and lightly charred in spots. Wrap in a clean towel to keep warm until serving.

In a bowl toss together 2 cups thinly sliced red cabbage, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt. Let sit while you finish other components so flavors meld.

Make slaw

Combine the diced roma tomato, 1/4 cup finely diced white onion, 1/2 minced jalapeño, 1 tbsp lime juice (for pico) and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.

Make pico de gallo

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp finely chopped chipotle in adobo, 1/2 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder and 1/8 tsp salt until smooth. Adjust heat by adding more chopped chipotle or adobo to taste. Chill for 10 minutes to allow flavors to marry.

Mix sauce

In a small saucepan heat 1 tsp vegetable oil over medium heat. Add 2 tbsp finely chopped onion and 1/2 tsp minced garlic; sauté 1–2 minutes until softened. Add 1/2 cup uncooked long-grain rice and cook, stirring, 1–2 minutes to toast slightly. Stir in 1 tbsp tomato sauce, 1 cup broth and 1/4 tsp ground cumin. Bring to a simmer, cover, reduce heat to low and cook 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Cook rice

Meanwhile, heat a small saucepan over medium, add the drained 1/2 cup black beans with 1/8 tsp cumin and 1/8 tsp salt. Warm, stirring occasionally, 3–4 minutes until heated through. If desired, mash a few beans against the side of the pan for slight creaminess.

Prepare black beans

To assemble each taco: lay a warmed corn tortilla flat, place two fried fish strips in the center, top with a small handful (about 2–3 tbsp) of red cabbage slaw, 1–2 tbsp pico de gallo, and drizzle 1–2 tbsp chipotle sauce over the top. Garnish with a sprinkle of extra cilantro and serve with a lime wedge alongside.

Plate the tacos with the Mexican rice (about 1/3 cup) and black beans (about 1/4 cup) on the side. Serve immediately while fish is hot and crispy.

tilapia fillets

all-purpose flour

cornstarch

baking powder

cold sparkling water

large egg

smoked paprika

vegetable oil (for frying)

small corn tortillas

red cabbage (thinly sliced)

fresh cilantro (chopped)

salt

roma tomatoes (diced)

white onion (finely diced)

jalapeño (seeded & minced)

lime juice (for pico)

salt (for pico)

mayonnaise

chipotle in adobo (finely chopped)

adobo sauce

honey

garlic powder

long-grain white rice (uncooked)

chicken or vegetable broth

tomato sauce

onion (finely chopped)

garlic (minced)

vegetable oil

canned black beans (drained and rinsed)

cumin (for beans)

salt (for beans)

lime wedges

extra cilantro

Preheat broiler or a hot skillet. Place halved or quartered tomatillos and jalapeño on a sheet pan and broil or char until softened and slightly blackened, about 6–8 minutes total, turning once.

Let cool slightly, then transfer tomatillos, jalapeño, cilantro, garlic, lime juice, salt, and 2 tablespoons water to a blender or food processor. Purée until smooth. Taste and adjust salt or lime. Refrigerate until assembly.

Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add diced onion and cook 2 minutes until translucent.

Add red bell pepper, zucchini, corn, and minced jalapeño. Sauté 4–5 minutes until vegetables are tender-crisp. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove to a bowl and keep warm.

Pat scallops and fish pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil and 1 tablespoon butter in the same skillet over medium-high heat. Add garlic and cook 20–30 seconds until fragrant.

Add scallops and fish; sear 1–2 minutes per side until just opaque. Remove to the bowl with vegetables.

Add crabmeat to the skillet just to warm through (about 1 minute) — avoid overcooking. Add cumin, smoked paprika, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped cilantro, and 1 tablespoon lime juice. Stir to combine and fold into the vegetable-seafood mixture. Keep warm.

In the same skillet, melt a little butter or oil and sauté the 6 jumbo shrimp (seasoned lightly with salt and pepper) 1.5–2 minutes per side until pink and opaque. These top the burritos. Set aside on paper towels.

Warm tortillas briefly in a dry skillet or microwave (20 seconds) so they are pliable.

Place a warmed tortilla on a flat surface. Spoon about 1/2 cup Mexican rice down the center, then 1/4 cup refried beans, followed by 1/2 cup of the seafood-vegetable filling. Top with 1–2 jumbo shrimp and 1/4 cup shredded white cheddar.

Fold sides of the tortilla over the filling, then roll tightly to form a burrito. Repeat for remaining tortillas.

Optional: To melt cheese and seal, place assembled burritos seam-side down in a hot skillet over medium heat and cook 1–2 minutes per side until golden and cheese is melted.

Place one burrito on each plate. Spoon 2–3 tablespoons salsa verde over the top and sprinkle with extra chopped cilantro and additional shredded cheddar if desired.

Serve with remaining Mexican rice (about 1/2 cup per burrito), 1/4 cup refried beans, a dollop of sour cream, and a lime wedge. Serve immediately.

cooked lump crabmeat

bay scallops (cleaned)

firm white fish (cod or halibut), cut into 1/2" pieces

jumbo shrimp, peeled, deveined, tails removed (for topping)

olive oil

unsalted butter

garlic, minced

freshly ground black pepper

fresh cilantro, chopped

fresh lime juice

red bell pepper, small dice

yellow onion, small dice

zucchini, small dice

fresh corn kernels (or frozen, thawed)

jalapeño, seeded and minced (optional)

tomatillos, husked and quartered

fresh cilantro

jalapeño (seeded for milder)

garlic clove

water (to thin)

large flour tortillas (10-12 inch)

white cheddar, shredded

Mexican rice (prepared)

refried beans (heated)

extra cilantro for garnish

If using chicken, slice breasts into 1/2" strips. If using steak, slice thin across the grain into strips. Pat protein dry with paper towels. In a bowl, toss the strips with 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, and 1 tablespoon lime juice until evenly coated. Let rest 10 minutes while you prepare vegetables.

Prepare and season protein

Peel and thinly slice the yellow onion. Core and thinly slice the bell peppers into strips about the same thickness as the protein so they cook evenly.

Slice vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil and swirl. Add half the seasoned protein in a single layer (do not overcrowd). Let sear without moving for 1–2 minutes to get color, then stir and cook until just cooked through (chicken: internal temp 165°F/74°C, steak: desired doneness, about 3–5 minutes total depending on thickness). Remove cooked protein to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining protein. Return all cooked protein to the pan.

Sear and cook

In the same hot pan (add a splash more oil if dry), add the sliced onions and bell peppers. Sauté over medium-high heat for 4–6 minutes, stirring occasionally, until soft and slightly charred at edges. Season with a pinch of salt and black pepper. Mix the cooked protein back into the vegetables and toss for 30 seconds to combine and reheat.

Sauté onions & peppers

Warm the flour tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep them covered with a clean towel so they stay pliable.

Place a warmed tortilla on a flat surface. Spoon about 1/2 cup of Mexican rice in a line down the center, then add about 1/4 cup refried beans (warmed) spread lightly, followed by 1/3–1/2 cup of the protein, onion and pepper mixture. Top the hot filling with one American cheese slice; the residual heat will melt it. Spoon 2–3 tablespoons each of salsa verde and salsa roja on top of the filling (or serve salsas on the side if preferred). Add chopped cilantro if using.

Build the burritos

Fold the sides of the tortilla toward the center, then roll from the edge closest to you tightly to form a burrito. Place seam-side down on the skillet and cook 1 minute per side over medium heat to seal and crisp slightly, pressing gently with a spatula.

Fold burrito

Serve each Burrito Loco with a side scoop (about 1/2 cup) of Mexican rice and 1/4 cup warmed refried beans on the plate. Add a dollop (2 tablespoons) of sour cream on the side and a lime wedge. Offer extra salsa verde, salsa roja, hot sauce, and pickled jalapeños on the side.

Garnish the burrito with extra salsa and cilantro if desired. Slice in half on the bias for presentation and serve hot.

Burrito De Chorizo