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

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

Sangria Red

Margarita Grande

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

Jam – Sangria

Black beans, garbanzos, sundried tomato, roasted red and green peppers, red onion, corn, lemon juice, olive oil and a balsamic vinaigrette. Served over romaine lettuce.

Hacienda Salad

Our sizzling platter prepared in a homemade marinade made of onions and bell peppers. Your choice of chicken breast, skirt steak, or shrimp. Served with our handmade tortillas, guacamole, pico de gallo, rice and beans.

Fajitas

Two large green poblano peppers stuffed with your choice of chicken or skirt steak. Topped with ranchero sauce and shredded Mexican cheese.

Chile Poblano Relleno

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

Chimichangas

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

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

Flautas

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

Elote Asado

Tacos Carnitas

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

Tacos Al Pastor

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

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

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

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

Mojito Hacienda

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.

Serve

Brisket

Garlic cloves

Black pepper

Onion

Cilantro

Taco tortillas

Salt

In a large pitcher, combine the brandy, triple sec, orange juice, and red wine. Stir gently to mix well.

Mix the Base

Slowly pour in the Lemon-Up to the mixture and stir gently to combine.

Add Lemon-Up

Add the sliced oranges, sliced lemons, and fresh berries to the pitcher. Stir gently to avoid breaking the fruit.

Add Fruits

Refrigerate the sangria for at least 1 hour to allow the flavors to meld. Serve over ice in glasses.

Chill and Serve

Brandy

Triple Sec

Lemon-Up (lemon-lime soda)

Orange Juice

Red Wine

Sliced oranges

Sliced lemons

Fresh berries (optional)

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

Prepare the Glass

In a blender, combine tequila, lime juice, orange liqueur, simple syrup, and ice. Blend until smooth.

Mix the Drink

Pour the blended mixture into the prepared glass. Garnish with lime wedges.

Tequila

Lime juice

Orange liqueur (Triple sec or Cointreau)

Simple syrup

Lime wedges

In a large pitcher, combine the red wine, fruit jam, and orange juice. Stir well until the jam is fully dissolved in the wine.

Prepare the Sangria Base

Add the sliced fresh fruits to the pitcher. This will add flavor and beauty to your sangria.

Add Fresh Fruits

Refrigerate the sangria for at least 1 hour to let the flavors meld. Just before serving, add soda water and ice cubes. Stir gently and garnish with mint leaves.

Red wine

Fruit jam (your choice)

Orange juice

Soda water

Fresh fruits (sliced, e.g., oranges, lemons, berries)

Mint leaves

Ice cubes

Rinse and drain the black beans and garbanzos. Chop the sundried tomatoes, roasted red and green peppers, and red onion into bite-sized pieces.

Prepare the Ingredients

In a small bowl, whisk together the lemon juice, olive oil, and balsamic vinaigrette until well combined.

Mix the Dressing

In a large bowl, combine the black beans, garbanzos, sundried tomatoes, roasted peppers, red onion, and corn. Toss gently to mix.

Combine the Salad

On a large plate or in a salad bowl, create a bed of romaine lettuce. Spoon the bean and vegetable mixture on top. Drizzle with the dressing before serving.

Serve the Salad

Black beans

Garbanzos (chickpeas)

Sundried tomatoes

Roasted red peppers

Roasted green peppers

Red onion

Corn (fresh or canned)

Lemon juice

Olive oil

Balsamic vinaigrette

Romaine lettuce

In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breast and coat it well. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Slice the bell peppers and onion into thin strips.

Prepare the Vegetables

Heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest before slicing.

Cook the Chicken

In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes until they are tender and slightly charred.

Sauté the Vegetables

Slice the cooked chicken and serve with the sautéed vegetables on warm tortillas. Accompany with guacamole, pico de gallo, rice, and beans.

Assemble the Fajitas

Chicken breast

Bell peppers (mixed colors)

Chili powder

Cumin

Garlic powder

Tortillas (homemade or store-bought)

Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let cool.

Roasting the Peppers

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Stir in shredded chicken or skirt steak, cumin, salt, black pepper, and cilantro. Cook for 5-7 minutes until heated through. Remove from heat and let cool slightly.

Preparing the Filling

Once the peppers are cool enough to handle, carefully peel off the skin. Make a slit down the side of each pepper and remove the seeds. Stuff each pepper with the chicken or steak filling, pressing gently to pack it in.

Stuffing the Peppers

Place the stuffed peppers in a baking dish. Pour ranchero sauce over the top of each pepper, then sprinkle with shredded Mexican cheese. Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Baking the Stuffed Peppers

Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired.

Serving

Poblano peppers

Cooked chicken or skirt steak, shredded

Ranchero sauce

Shredded Mexican cheese

Garlic, minced

Onion, chopped

Fresh cilantro, chopped

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.

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

Pepper

Vegetable oil (for frying)

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.