Fresh grilled or blackened salmon topped with our delicious, creamy wine or cilantro lime sauce.

Grilled or Blackened Salmon

Authentic hand-made tamales stuffed with pork and house-made mole sauce. Dressed with lettuce, queso and fresh sour cream. Served with fluffy rice.

Tamales Jalisco

Fresh farm raised catfish, breaded with cornmeal and a special blend of spices. Served with fresh tartar sauce and crisp, creamy french fries.

Catfish and Chips

In a small bowl, mix together olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the salmon fillets.

Prepare the Salmon

Preheat the grill or a cast-iron skillet over medium-high heat. Cook the salmon for 4-5 minutes per side or until it reaches your desired doneness.

Grill or Blacken the Salmon

In a saucepan over medium heat, combine heavy cream, white wine, and minced garlic. Simmer for about 5 minutes. Stir in Parmesan cheese and season with salt and pepper to taste.

Make the Creamy Sauce

In a bowl, combine Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and pepper. Mix well and adjust seasoning to taste.

Make the Cilantro Lime Sauce

Plate the grilled or blackened salmon and drizzle with either the creamy wine sauce or the cilantro lime sauce.

Serve

Salmon fillets

Olive oil

Paprika

Garlic powder

Onion powder

Salt

Black pepper

In a large pot, add the pork shoulder and cover with water. Boil for about 2 hours or until the pork is tender. Remove from pot, shred the meat, and mix with 1 cup of mole sauce.

Prepare the Pork

Soak the corn husks in warm water for at least 30 minutes to soften.

Soak the Corn Husks

In a large bowl, combine masa harina, vegetable oil, chicken broth, and a pinch of salt. Mix until you have a soft dough that holds together.

Make the Masa Dough

Take a soaked corn husk, spread about 2 tablespoons of masa dough on the husk, add a spoonful of the shredded pork mixture, and top with a little mole sauce. Fold the sides of the husk over the filling and then fold the bottom up to secure.

Assemble the Tamales

In a large steamer pot, place the tamales upright and steam for about 1 to 1.5 hours until the masa is firm and pulls away from the husk.

Steam the Tamales

While the tamales are steaming, cook the rice according to package instructions.

Prepare the Rice

Serve the tamales hot, dressed with lettuce, queso fresco, and sour cream alongside the fluffy rice.

pork shoulder

masa harina

chicken broth

vegetable oil

corn husks

mole sauce

lettuce

queso fresco

sour cream

rice

Peel and cut the potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Prepare the Potatoes

In a small bowl, mix tartar sauce with a squeeze of lemon juice and a pinch of salt. Set aside.

Make the Tartar Sauce

In a shallow bowl, combine cornmeal, all-purpose flour, paprika, garlic powder, onion powder, black pepper, and salt.

Prepare the Breading

Dip each catfish fillet into the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture, pressing lightly to adhere.

Coat the Catfish

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Fry the potatoes in batches for about 5-7 minutes, or until golden brown and crispy. Remove and drain on paper towels.

Fry the Potatoes

In the same oil, fry the breaded catfish fillets for about 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.

Grilled Or Blackened Salmon

Tamales Jalisco

Catfish And Chips