HORCHATA COLD

prepared with the same ingredients as tacos but wrapped in a Flour tortilla.

BREAKFAST BURRITOS

Diced tomato, onions and jalapeno scrambled with eggs and topped with salsa and queso amarillo.

Mexicana

Mexican Pork Chorizo on top of scrambled eggs, served with potatoes, pork n' beans, salsa and queso amarillo.

Chorizo

Potato and eggs served with salsa and queso amarillo.

Papas

Bacon and eggs served with fresh potatoes, salsa and queso amarillo.

Tocino (Bacon)

Weenie and eggs served with salsa potatoes and queso amarillo.

Weenie

Pork Chop in a Chile Verde topped with crema, diced tomatoes, onions and jalapeno, on top of scrambled eggs.

Chuleta con Chile Verde

prepared with the same ingredients as tacos but served in flour tortillas.

BURRITOS

served with fresh scrambled eggs on handmade corn tortillas.

BREAKFASTTACOS

Rinse 1 cup long-grain white rice under cold water until the rinse runs mostly clear. Transfer rinsed rice to a medium heatproof bowl. Pour 2 cups hot (not boiling) water over the rice and add the whole cinnamon stick (if using). Stir, cover, and let soak at room temperature for 1 hour. Soaking softens the rice and releases flavor.

Soak rice

After soaking, remove the cinnamon stick and discard (or reserve for infusion if you like stronger flavor). Transfer the rice and its soaking water to a blender. Add 1 cup whole milk and blend on high for 1 to 2 minutes until the rice is finely ground and the liquid is milky. If your blender is small, blend in two batches.

Blend rice mixture

Place a fine-mesh strainer lined with a double layer of cheesecloth (or a nut milk bag) over a large pitcher. Pour the blended rice mixture through to strain out solids, pressing gently with a spatula to extract as much liquid as possible. Discard the rice solids or save for another use (rice porridge).

Strain and combine

To the strained rice liquid in the pitcher, add 2 cups cold water, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon vanilla extract, and 1 teaspoon fine sea salt. Stir vigorously until the sugar is fully dissolved. Taste and adjust sweetness or cinnamon to preference. If you prefer a thinner horchata, add additional cold water 1/4 cup at a time.

Sweeten and finish

Cover the pitcher and refrigerate the horchata for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the drink to become fully cold. If you used a cinnamon stick for stronger infusion, you may return a fresh cinnamon stick to the pitcher while chilling.

Chill

Fill glasses with ice (about 1/2 cup ice per 8-10 oz glass). Stir the chilled horchata well and pour over ice. Garnish with a light dusting of ground cinnamon and a cinnamon stick if desired. Serve immediately.

Serve

Sprinkle about 1/8 to 1/4 teaspoon ground cinnamon on each glass just before serving for aroma and presentation. Add a cinnamon stick to each glass for stirring and garnish.

long-grain white rice

hot water (for soaking)

whole milk

cold water

granulated sugar

ground cinnamon

vanilla extract

fine sea salt

whole cinnamon sticks (optional, for infusion)

ground cinnamon (for dusting)

cinnamon sticks (for serving)

Wrap tortillas in a slightly damp clean kitchen towel and microwave for 20-30 seconds or warm individually in a dry skillet over medium heat 15-20 seconds per side until pliable. Keep wrapped to stay warm.

Warm tortillas

Lay one warm tortilla flat. Spoon about 1/3 cup of the cooked egg mixture down the center, add 2-3 tablespoons of cooked sausage mixture, 2 tablespoons black beans (if using), 2 tablespoons shredded cheese, 1-2 tablespoons salsa, a spoonful of avocado or 2 tablespoons sour cream if desired, and sprinkle cilantro. Fold sides in, then roll from the bottom to form a tight burrito. Repeat for remaining tortillas.

Assemble burritos

Place assembled burritos seam-side down in a hot nonstick skillet or griddle over medium heat for 1-2 minutes per side to seal and crisp the tortilla. Press lightly with a spatula until golden and slightly crisp.

Optional sear

In a medium bowl whisk together eggs, milk, salt, and black pepper until lightly frothy. This yields fluffy scrambled eggs.

Heat 1 tablespoon butter or oil in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit undisturbed for 10-15 seconds, then gently stir with a rubber spatula, folding eggs from the edges to the center. Cook until mostly set but still slightly moist, about 2-3 minutes. Remove from heat (eggs will finish cooking from residual heat) and transfer to a bowl to keep warm.

In the same skillet, add the remaining 1 tablespoon butter or oil and heat over medium. Add diced onion and bell pepper and cook, stirring occasionally, until softened and fragrant, about 3-4 minutes. If using jalapeño, add it with the peppers.

Push vegetables to the side and add crumbled sausage or chorizo. Cook, breaking up with a spatula, until browned and cooked through, about 5-7 minutes. If using raw pork sausage, drain any excess fat; if using chorizo, spoon off excess oil if necessary.

Stir in thawed corn and black beans (if using) and cook 1-2 minutes until warmed through. Taste and adjust seasoning with a pinch of salt and pepper. Transfer the sausage and vegetable mixture to a plate and keep warm.

If using avocado, slice or mash and keep ready. Warm sour cream or Greek yogurt in a small bowl and mix with a pinch of salt if desired. Have salsa and hot sauce available for serving.

large flour tortillas

shredded cheddar cheese (or Mexican blend)

salsa

fresh cilantro, chopped

hot sauce (optional)

large eggs

salt

black pepper

butter or oil for cooking

breakfast sausage or chorizo (crumbled)

red bell pepper, diced

yellow onion, finely diced

frozen corn (optional), thawed

jalapeño, seeded and minced (optional)

black beans, drained and rinsed

sour cream or plain Greek yogurt

avocado or guacamole

Crack the eggs into a medium bowl. Add the milk, salt and black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 20–30 seconds). Set aside.

Prepare the vegetables: core and dice the tomato into approximately 1/2-inch pieces, peel and dice the onion finely, and mince the jalapeño. If you prefer less heat, remove seeds and membranes before mincing.

Heat a large nonstick skillet over medium heat. Add the vegetable oil and when it shimmers, add the diced onion. Sauté for 2–3 minutes until it becomes translucent.

Add the minced jalapeño to the skillet and cook with the onion for about 1 minute, stirring, until fragrant.

Add the diced tomato and continue to cook 2–3 minutes, stirring occasionally, until the tomato softens but still holds shape. Taste and season lightly with a pinch of salt if desired.

Push the vegetable mixture to one side of the skillet, add the butter to the cleared side to melt, then pour the whisked eggs into the pan over medium-low heat.

Allow the eggs to begin setting at the edges for about 15–20 seconds, then gently stir and fold the eggs with a spatula, incorporating the vegetables as you fold. Cook slowly—about 2–3 minutes—until eggs are creamy and just set but still moist. Remove from heat (eggs will finish cooking in residual heat). Stir in the chopped cilantro.

Transfer the scrambled eggs with vegetables to a serving plate or divide between warmed tortillas if using. Spoon the salsa over the eggs (about 1–2 tablespoons per serving, or as desired).

Sprinkle the queso amarillo evenly over the hot eggs so it softens and begins to melt. If you prefer the cheese to fully melt, place the plated eggs briefly under a broiler for 30–45 seconds or cover the skillet for 30 seconds to trap heat — watch carefully to avoid overcooking.

Garnish with extra cilantro leaves and serve with lime wedges on the side. Offer warm tortillas and refried beans if desired.

kosher salt

freshly ground black pepper

ripe tomato, medium (diced)

yellow onion, small (diced)

jalapeño (seeded and minced)

fresh cilantro (finely chopped)

vegetable oil or canola oil

unsalted butter

salsa (mild or medium)

queso amarillo (shredded or diced)

extra cilantro leaves (for garnish)

fresh lime wedges (optional)

warm corn or flour tortillas

refried beans (optional)

Heat a large nonstick skillet over medium heat and add 1 tsp neutral oil. Add the 1 lb fresh pork chorizo (casings removed) and break into small pieces with a spatula. Cook, stirring and scraping the browned bits from the bottom, until fully cooked and slightly crisp at the edges, about 8–10 minutes. Reduce heat if it starts to spit excessively. Transfer cooked chorizo to a bowl and reserve skillet grease for flavor.

Cook the chorizo

In a medium bowl, whisk 6 large eggs with 3 tbsp whole milk, 1 tsp salt, and 1 tsp freshly ground black pepper until combined and slightly frothy. Wipe the skillet lightly if there is excessive grease, leaving about 1 tsp for flavor. Melt 1 tbsp unsalted butter over medium-low heat. Pour eggs into skillet and let them set briefly on the edges. Using a spatula, gently push eggs from the edges toward the center, forming soft curds. When eggs are about 80% set (still slightly creamy), fold in half of the cooked chorizo (reserve the rest for topping) and remove from heat — carryover will finish them. Keep warm.

Make scrambled eggs

Plate scrambled eggs topped with the remaining crumbled chorizo. Sprinkle with 2 tbsp chopped fresh cilantro if desired and set aside while preparing sides.

Finish and garnish

Prepare potatoes: place 2 cups diced russets in a bowl of cold water and rinse to remove excess starch, then drain and pat dry with paper towels.

Prep potatoes

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When hot, add the diced potatoes in a single layer if possible. Add 1 finely diced small onion and 1 tsp minced garlic. Sprinkle 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper over the potatoes. Cook, stirring occasionally to brown evenly, until potatoes are golden and tender, about 12–15 minutes. If potatoes are browning too quickly, reduce heat to medium. Transfer to a serving dish and keep warm.

Pan-fry potatoes

In a medium saucepan or skillet, heat 1 tsp vegetable oil over medium heat. Add 1/2 small diced onion and sauté until translucent, about 3–4 minutes. Add 1 cup drained pinto beans, 1 cup stewed tomatoes or tomato sauce, 1 cup diced cooked pork (if using), 1 tsp brown sugar, 1/2 tsp ground cumin, 1/2 tsp minced chipotle in adobo (optional), 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.

Combine and simmer

Bring to a low simmer and cook uncovered for 8–10 minutes to allow flavors to meld and sauce to thicken slightly. Taste and adjust salt or spice. Keep warm until ready to serve.

Simmer and adjust

Warm 1 cup queso amarillo gently in a small saucepan over low heat or in a microwave-safe bowl in short bursts, stirring frequently so it becomes smooth and pourable. If too thick, stir in 1–2 tbsp milk to loosen to desired consistency.

Warm queso

If using fresh pico de gallo, stir and taste for seasoning. Transfer 1 cup salsa to a serving bowl. Cut lime into 2 wedges for serving.

Prepare salsa

Divide the scrambled eggs with chorizo among 4 plates or family-style on a platter. Arrange the pan-fried potatoes and pork n' beans alongside the eggs. Spoon warm queso amarillo into a small bowl or drizzle over eggs/potatoes as desired. Serve salsa on the side and garnish with lime wedges. Offer extra cilantro if desired.

Assemble plates

Estimated serving suggestion: serve with warm corn or flour tortillas (not included in ingredients) if desired.

Serving suggestion

fresh Mexican pork chorizo (casings removed)

neutral oil (vegetable or canola)

chopped fresh cilantro (optional, for garnish)

russet potatoes (peeled and diced 1/2-inch)

onion (small, finely diced)

garlic (minced)

olive oil

smoked paprika

canned pinto beans (drained and rinsed)

stewed tomatoes or tomato sauce

cooked diced pork (leftover pork shoulder or ham), optional

onion (small, diced)

chipotle in adobo (minced), optional

brown sugar

ground cumin

vegetable oil

fresh tomato salsa (pico de gallo) or store-bought

Queso amarillo (melted)

lime wedges (for serving)

Wash and peel the russet potatoes if desired. Cut into 1/2-inch cubes so they cook evenly.

Prepare potatoes

Bring a medium pot of salted water to a boil. Add the cubed potatoes and cook for 6 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for 2–3 minutes.

Par-cook potatoes

Heat 2 tbs vegetable oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer (work in batches if necessary). Let cook undisturbed for 4–5 minutes to develop a crust, then stir and continue to cook 6–8 minutes, turning occasionally, until golden and cooked through. Season with 1 tsp salt and 1 tsp black pepper. Reduce heat to low and keep warm in the pan.

Crisp potatoes

In a separate nonstick skillet, add a small pat of butter or 1 tsp oil and heat over medium. Crack 4 large eggs and fry to desired doneness: 2–3 minutes for runny yolks (sunny-side up) or 5–6 minutes flipped for over-easy/medium. Season eggs lightly with a pinch of salt and black pepper. Keep warm.

Cook eggs

Divide the crispy potatoes onto 4 plates (or family-style). Top each portion with a cooked egg. Sprinkle chopped cilantro and sliced green onions over the potatoes and eggs.

While potatoes cook, finely dice the roma tomatoes and the 1/4 of a small white onion. Mince the half jalapeño (remove seeds for milder heat). Combine tomatoes, onion, jalapeño, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust salt or lime. Let sit at room temperature for at least 10 minutes so flavors meld.

In a small saucepan over low heat, whisk together 1/2 cup whole milk and 1 tsp cornstarch until smooth. Warm gently until steaming (do not boil). Gradually add 1 1/2 cups shredded queso amarillo or processed cheddar, stirring constantly until melted and smooth. If sauce is too thick, add additional milk 1 tbs at a time to reach desired consistency. Stir in 1/4 tsp ground cumin and 1 tsp hot sauce if using. Keep sauce warm on the lowest heat or transfer to a small insulated container.

russet potatoes

fresh cilantro (chopped)

green onions (sliced)

roma tomatoes

white onion (small)

jalapeño (seeded if desired)

lime juice

queso amarillo or processed cheddar (shredded)

cornstarch

If using cured tocino (sliced pork belly), rinse briefly and pat dry if excessively sticky; if using regular bacon, use as-is. Heat a large skillet over medium heat. Add the bacon slices in a single layer (no oil if bacon is fatty). Cook for 4–6 minutes per side, turning occasionally, until browned and crisp to your preference. Transfer to a paper-towel-lined plate to drain, reserving 1 tablespoon of bacon fat in the skillet (or add 1 tablespoon vegetable oil if using lean tocino).

Cook the tocino / bacon

Use the same skillet with the reserved bacon fat and keep over medium-low heat. Crack 4 eggs into the skillet (or work in batches if your pan is small). Season lightly with a pinch of salt and some black pepper. Cook sunny-side up for about 2–3 minutes until whites are set but yolks still runny, or flip gently after 1–2 minutes for over-easy eggs and cook an additional 30–60 seconds. Remove eggs to a warm plate and keep covered.

Fry the eggs

Preheat the oven to 425°F (220°C). Halve or quarter potatoes so pieces are roughly 1–1.5 inches. Toss the potatoes with olive oil, smoked paprika, garlic powder, salt and pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, flipping once halfway through, until golden brown and tender when pierced with a fork. Remove from oven and toss with chopped parsley if using. Keep warm.

In a medium bowl, combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice, salt and optional sugar. Taste and adjust seasoning. Let rest at room temperature for 10–15 minutes so flavors meld. Refrigerate briefly if you prefer it chilled.

In a small saucepan over low heat, melt the butter. Whisk in the milk and cornstarch (if using) until smooth. Add the shredded yellow cheese gradually, stirring constantly until melted and smooth. Keep over the lowest heat and remove from flame before it becomes stringy. Season with black pepper and keep warm; thin with an extra teaspoon of milk if it becomes too thick.

Warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–7 minutes. On each plate, arrange a portion of roasted potatoes, 2 slices of tocino/bacon, and 1–2 eggs. Spoon salsa alongside or over the eggs as desired. Drizzle or spoon queso amarillo over the potatoes or serve on the side for dipping. Garnish with lime wedges. Serve immediately so eggs and queso remain warm.

thin-cut cured pork belly (tocino) or thick-cut bacon

vegetable oil or bacon fat

sea salt

baby potatoes or Yukon gold potatoes

garlic powder

fresh parsley, chopped (optional)

ripe tomatoes, seeded and finely diced

white onion, finely diced

jalapeño, seeded and finely minced

fresh lime juice

sugar (optional, to balance acidity)

yellow melting cheese (cheddar or queso quesadilla), shredded

butter

cornstarch (optional, for creamier hold)

lime wedges

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain and let steam-dry for 2 minutes.

Prep and par-cook potatoes

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the par-cooked, drained potatoes in a single layer. Let them cook, undisturbed, 4–5 minutes until bottoms are golden and crisp. Toss or flip and continue cooking another 4 minutes to brown more sides.

Sauté vegetables and crisp potatoes

Push potatoes to one side of the skillet. Add the chopped onion and jalapeño to the empty space and cook 2–3 minutes until softened. Stir in the minced garlic, diced tomato, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1 teaspoon kosher salt. Stir everything together and cook 1–2 minutes more so flavors meld. Remove from heat, stir in 1 tablespoon lime juice and 2 tablespoons chopped cilantro. Keep warm.

Add salsa components

In a small bowl, whisk 1 teaspoon cornstarch into 1/2 cup cold whole milk until dissolved.

Make cheese slurry

In a small saucepan over low heat melt 1 tablespoon butter. Add the milk-cornstarch mixture and warm gently, stirring until it starts to thicken slightly, about 1–2 minutes. Gradually add the grated yellow cheddar and monterey jack in small handfuls, stirring constantly until smooth and melted. Stir in 1/4 teaspoon onion powder, 1/8 teaspoon pepper and chopped pickled jalapeño if using. Keep the queso on the lowest heat, stirring occasionally, until ready to serve.

Cook queso

Heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat. Score hot dogs lengthwise lightly (optional) and add to the pan. Cook, turning occasionally, until browned on all sides, about 5–7 minutes. Transfer to a plate and keep warm.

Cook hot dogs (optional grill or pan)

In the same skillet used for hot dogs, reduce heat to medium and add 1 tablespoon unsalted butter. Crack 4 eggs into the pan and cook to your preference: sunny-side up 2–3 minutes until whites set, or 3–4 minutes and flip for over-easy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat when done.

Fry eggs

Arrange hot dogs and eggs on individual plates. Spoon a generous portion of salsa potatoes to the side. Drizzle warm queso amarillo over the hot dogs (or serve in a small bowl for dipping). Garnish with chopped cilantro and green onions, and add hot sauce or extra salsa to taste.

Horchata Cold

Breakfast Burritos

Mexicana

Chorizo

Papas

Tocino (bacon)

Weenie

Chuleta Con Chile Verde

Burritos

Breakfasttacos