Mexican style roasted corn on the cob. Covered with mayonnaise, sprinkled cotija cheese, chamoy sauce and tajin.

Elote Asado

Two deep fried flour tortillas filled with seasoned chunks of chicken and melted cheese.

Chimichangas

Corn tortillas filled with chicken and cheese then rolled and fried.

Flautas

Pollo Campesino is a dish that features chicken breast and jumbo shrimp, often combined with cheese and vegetables. This dish is characterized by the use of Monterey jack cheese and pico de gallo, adding a creamy and fresh element to the protein combination. Here's how to make it at home.

Pollo Campesino

Tacos Carnitas

Thin strips of pork marinated in a combination of dried chili peppers, spices and pineapple.

Tacos Al Pastor

Traditional Mexican taco of beef tongue. Beef braised with garlic, cilantro, and chopped onions.

Tacos Lengua

Thin cut brisket seasoned with garlic, black pepper, and onions. Topped with cilantro and chopped onions.

Tacos Suadero

Michelada

A Grande Lime Margarita, topped with a beer mini bottle.

Margarita Bulldog

Brandy, Triple Sec, Lemon-up, Orange Juice and White Wine.

Sangria White

A Grande Margarita mixed with two flavors (Strawberry and Passion Fruit), topped with Casamigos Blanco and Grand Marnier mini bottles.

King Cadillac

Brandy, Triple Sec, Lemon-up, Orange Juice and Red Wine.

Sangria Red

Tequila, Vodka, Malibu Rum, Mixed with Guava, Pineapple and Mango Juice

Hacienda Punch

Passion fruit juice, fresh mint, sugar cane and Bacardi Rum

Mojito Passion Fruit

Tequila, Coconut Rum, Triple Sec, Guava, Pineapple Juice and White Wine.

Sangria Cancún

Margarita Small

Margarita Grande

A Grande Mango Margarita, topped with a Jimador mini bottle. Tamarind candy stick, glass drizzled with Chamoy sauce (bittersweet flavor), and rimmed with Tajin (Mexican chili seasoning)

Mangonada

A vibrant and fruity jam infused with the refreshing flavors of sangria, perfect for spreading on toast or adding to desserts.

Jam – Sangria

Fresh Mint, sugar cane, zesty lime, and Bacardi Rum

Mojito Hacienda

Piña Colada

Smoothies

Piña Colada Virgin

Preheat your grill or oven to medium-high heat. Place the corn directly on the grill or in the oven and roast for about 10-15 minutes, turning frequently, until the corn is tender and slightly charred.

Roasting the Corn

Once the corn is roasted, remove it from the heat and allow it to cool slightly. Using a brush or a spoon, spread a generous layer of mayonnaise over each ear of corn.

Applying Mayonnaise

Sprinkle the crumbled Cotija cheese evenly over the mayonnaise-coated corn. Drizzle chamoy sauce over the top and finish with a sprinkle of Tajín seasoning to taste.

Adding Cheese and Sauces

Serve the Elote Asado hot, garnished with lime wedges on the side for squeezing over the top.

Serving

Corn on the cob

Mayonnaise

Cotija cheese, crumbled

Chamoy sauce

Tajín seasoning

Lime wedges

In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.

Prepare the Filling

Add the diced chicken to the skillet. Sprinkle in the cumin, chili powder, salt, and pepper. Cook until the chicken is no longer pink and fully cooked, about 7-10 minutes.

Cook the Chicken

Remove the skillet from heat. Place a portion of the chicken mixture and a sprinkle of cheddar cheese in the center of each flour tortilla. Fold in the sides and roll tightly.

Assemble the Chimichangas

In a deep frying pan, heat the vegetable oil over medium-high heat. Once hot, carefully add the chimichangas, seam side down. Fry until golden brown, about 3-4 minutes on each side.

Fry the Chimichangas

Remove the chimichangas from the oil and place them on paper towels to drain excess oil. Serve hot with your favorite toppings.

Drain and Serve

Flour tortillas

Chicken breast, diced

Cheddar cheese, shredded

Olive oil

Onion, chopped

Garlic, minced

Cumin

Chili powder

Salt

Pepper

Vegetable oil (for frying)

In a mixing bowl, combine the shredded chicken, shredded cheese, and salt. Mix well until evenly incorporated.

Warm the corn tortillas in a skillet or microwave to make them pliable. Place about 2 tablespoons of the chicken and cheese mixture in the center of each tortilla. Roll them tightly and secure with a toothpick if necessary.

Assemble the Flautas

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the rolled flautas in the oil, frying them in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Flautas

Serve the flautas hot with sour cream, guacamole, and salsa on the side.

Serve

Corn tortillas

Cooked chicken, shredded

Shredded cheese (cheddar or Mexican blend)

Vegetable oil

Sour cream

Guacamole

Salsa

Sautéed fresh chicken breast topped with jumbo shrimp in a house red sauce and melted Monterey jack cheese. Garnished with broccoli and pico de gallo.

Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a tablespoon of oil. Sauté the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and set aside.

Prepare the Chicken

In the same skillet, add another tablespoon of oil if needed and add the jumbo shrimp. Cook for about 3-4 minutes until they turn pink and opaque. Remove the shrimp and set aside.

Cook the Shrimp

In the skillet, add your house red sauce (store-bought or homemade) and bring to a simmer. Return the chicken to the skillet and top it with the shrimp.

Make the Sauce

Sprinkle the Monterey jack cheese over the chicken and shrimp. Cover the skillet and allow it to cook on low for about 3-4 minutes until the cheese melts.

Add Cheese

While the cheese melts, steam or sauté the broccoli florets until tender but still bright green.

Prepare the Broccoli

Once the cheese is melted, plate the chicken and shrimp, garnish with steamed broccoli and pico de gallo. Serve immediately.

Chicken breast

Jumbo shrimp

Monterey jack cheese

Broccoli florets

Pico de gallo

In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, chili powder, oregano, salt, and black pepper. Add the pork shoulder and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Pork

In a slow cooker, place the marinated pork shoulder and add chopped onion, bay leaves, and water. Cover and cook on low for 8-10 hours or until the meat is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any excess fat and bay leaves.

Shred the Pork

For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-10 minutes until edges are crispy.

Crisp the Pork (optional)

Warm the corn tortillas in a skillet or microwave. Fill each tortilla with shredded pork, top with fresh cilantro, diced onions, and serve with lime wedges on the side.

Assemble the Tacos

Pork shoulder

Orange juice

Lime juice

Garlic cloves, minced

Oregano

Black pepper

Bay leaves

Water

Fresh cilantro, chopped

Diced onions

In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant. Remove from heat and soak in hot water for about 15 minutes until softened. Drain and blend with garlic, cumin, oregano, salt, black pepper, and vinegar until smooth.

Prepare the Marinade

In a large bowl, combine the sliced pork with the marinade and diced pineapple. Mix well to coat the pork thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade and discard the excess. Cook the pork for about 5-7 minutes on each side, or until well charred and cooked through.

Warm the corn tortillas on the grill or in a skillet. Fill each tortilla with the cooked pork, then top with chopped onion and cilantro. Serve with lime wedges on the side.

Pork shoulder, thinly sliced

Dried guajillo chiles

Dried ancho chiles

Pineapple, diced

Cumin powder

Oregano, dried

White vinegar

Onion, finely chopped

Lime, cut into wedges

In a large pot, place the beef tongue, water, garlic cloves, salt, and pepper. Bring to a boil over medium heat.

Prepare the Beef Tongue

Reduce the heat to low, cover, and simmer for about 3 hours or until the tongue is tender.

Simmer

In the last 30 minutes of cooking, add the chopped onion and half of the cilantro to the pot.

Add Cilantro and Onion

Once cooked, remove the tongue from the pot and let it cool slightly. Peel off the skin and slice the meat into thin pieces.

Cool and Peel

Warm the corn tortillas in a skillet. Place sliced beef tongue on each tortilla, top with remaining cilantro, and serve with lime wedges and salsa on the side.

Prepare Tacos

beef tongue

water

garlic cloves

fresh cilantro

onion

salt

black pepper

corn tortillas

lime wedges

salsa

Season the brisket with minced garlic, black pepper, and salt. Let it marinate for at least 30 minutes.

Prepare the Brisket

In a pot, add the seasoned brisket and cover it with water. Bring it to a boil, then reduce heat and simmer for about 2-3 hours, or until the meat is tender.

Cook the Brisket

Once cooked, remove the brisket from the pot and let it rest for a few minutes. Then, slice it thinly against the grain.

Slice the Brisket

Prepare Toppings

Warm the taco tortillas on a skillet. Place slices of brisket on each tortilla, then top with chopped onions and cilantro.

Assemble Tacos

Serve the tacos warm with lime wedges on the side, if desired.

Brisket

Garlic cloves

Onion

Cilantro

Taco tortillas

Rim a tall glass with lime juice and dip it into salt to coat the rim.

Prepare the glass

In a shaker, combine the lime juice, tomato juice, hot sauce, Worcestershire sauce, Maggi seasoning, salt, black pepper, and celery salt (if using). Stir well to mix.

Mix the ingredients

Fill the prepared glass with ice cubes and pour the mixture over the ice. Slowly top with the Mexican lager beer.

Add ice and beer

Garnish with a lime wedge and serve immediately.

Garnish and serve

Mexican lager beer

Tomato juice

Hot sauce (e.g. Tabasco)

Worcestershire sauce

Maggi seasoning sauce

Lime wedge

Celery salt (optional)

Ice cubes

Rub the rim of a large margarita glass with a lime wedge and dip it into salt to coat the rim.

In a blender, combine tequila, lime juice, triple sec, simple syrup, and a generous amount of ice. Blend until smooth.

Mix the margarita

Pour the blended margarita into the prepared glass, filling it about 3/4 full.

Pour the margarita

Open the mini beer bottle and carefully invert it into the margarita glass, allowing the beer to flow into the margarita.

Add the beer

Garnish with a lime wedge or slice, if desired, and serve immediately with a straw.