expertly brewed, providing a rich and satisfying cup whether you’re in the mood for a classic drip brew or a more elaborate espresso-based drink.

coffee

Each taco is generously filled with fresh ingredients, offering a range of fillings from succulent beef to spicy chicken and flavorful vegetarian options.

tacos

Fresh Orange Juice or Apple Juice for a healthy choice.

Fruit Juices

Popular options like Coca-Cola, Sprite, and Dr. Pepper.

Soft Drinks

Choose from Black Tea or Green Tea, served over ice.

Iced Teas

Chilled coffee with your choice of cream and sugar.

Iced Coffee

Indulge in a slice of decadent Chocolate Cake, made with rich chocolate and topped with a velvety chocolate ganache.

Chocolate Cake

Try our rich and creamy Flan, a classic Mexican dessert with a caramelized sugar topping.

Flan

End your meal on a sweet note with our crispy Churros, dusted with cinnamon sugar and served with a side of chocolate dipping sauce.

Churros

A timeless cocktail with bourbon, sugar, and bitters.

Old Fashioned

A refreshing mix of rum, mint, lime, and soda.

Mojito

A classic cocktail with tequila, lime, and a salted rim.

Margarita

A selection of local brews including IPA, Stout, and Pale Ale.

Craft Beers

Refreshing lemonade made from fresh lemons.

House-made Lemonade

A chocolatey coffee drink with espresso and steamed milk.

Mocha

Equal parts espresso, steamed milk, and foam.

Cappuccino

Smooth espresso with steamed milk and a touch of foam.

Latte

Espresso

A robust and flavorful cup of freshly brewed coffee.

Drip Coffee

Enjoy our Nachos with layers of crispy tortilla chips topped with Beef or Chicken, or Vegetarian.

Nachos

Our Quesadillas are filled with melted cheese and your choice of Chicken, Beef, or Cheese.

Quesadillas

Our Tacos are made with fresh ingredients and served on soft, warm tortillas.

Classic Tacos

Our BBQ Ribs are slow-cooked and smothered in our house-made barbecue sauce. These ribs are tender, flavorful, and fall-off-the-bone delicious.

BBQ Ribs

Choose from our selection of expertly grilled steaks.

Grilled Steaks

Measure the required filtered water for your chosen method (960 ml for 4-cup drip batch; 40 ml per espresso shot). Heat water to 92–96°C (197–205°F) for drip/ pour-over, or ensure your espresso machine is fully warmed according to manufacturer instructions.

Measure and heat water

Weigh coffee beans. For drip coffee, grind to a medium grind (consistency of table salt) — about 0.5 cups whole beans yields ~72–80 g depending on bean density; adjust to taste. For espresso, weigh 18 g and grind fine (powdery but not floury) immediately before brewing to preserve aroma.

Grind beans

Preheat brewer and cup(s): rinse paper filters and brewer with hot water or run a blank shot through the espresso grouphead to stabilize temperature. Discard rinse water.

Use approximately 1:16 coffee-to-water by weight. For 960 ml water, use about 60 g coffee (adjust between 1:15–1:17 to taste). If using volume measure above (0.5 cup), verify with a scale if precise.

Coffee-to-water ratio

Place a filter in the brewer, add the measured medium-ground coffee, and level the bed by gently shaking.

Set up filter and add grounds

Pour just enough hot water (about twice the weight of the coffee grounds) to saturate the grounds, let bloom for 30–45 seconds to release CO2. For drip machines this step is handled automatically but blooming in a manual pour-over improves extraction.

Bloom (if using pour-over technique)

Slowly pour the remaining hot water in a steady spiral if pour-over, keeping water level consistent and avoiding pouring directly onto the filter paper. For automatic drip machines, start the brew cycle and let it complete.

Complete pour/extraction

When extraction finishes, remove the filter with spent grounds and serve coffee immediately. Taste and adjust for next brew if needed (grind finer for stronger, coarser for weaker; adjust dose to taste).

Serve

Weigh 18 g of finely ground espresso into the portafilter basket. Distribute grounds evenly and use a tamper to compress the bed with consistent pressure (about 20–30 lb of force) to create an even surface.

Dose and distribute

Lock the portafilter into the machine and start extraction immediately. Aim for a 25–30 second extraction yielding 30–40 ml of espresso (includes crema). If extraction time is too short, grind finer or increase dose; if too long, grind coarser or reduce dose.

Brew

Taste the shot: sour/under-extracted indicates shorter extraction or too coarse grind; bitter/over-extracted indicates too long extraction or too fine grind. Adjust accordingly. Serve straight or combine with steamed milk for drinks (see Optional additions).

Adjust and serve

For milk-based drinks, pour cold milk (about 1 cup per drink) into a chilled pitcher. Use a steam wand to stretch and steam milk until it reaches 60–65°C (140–150°F) for lattes, or 65–70°C (150–158°F) for cappuccinos. Aim for microfoam (silky texture) by positioning the wand tip just below the surface to incorporate a small amount of air, then submerge to heat.

Steaming/heating milk

For a latte, pour 1 shot (30–40 ml) of espresso into a cup, then add steamed milk, finishing with a thin layer of microfoam. For a cappuccino, use roughly equal parts espresso, steamed milk, and foam (~1–2 tbsp foam). Add flavored syrup or sugar to taste.

Combine espresso and milk

Serve immediately. Clean equipment: knock out spent puck, purge and wipe the steam wand, and discard used filter or rinse reusable filter.

Serve and enjoy

freshly roasted whole coffee beans (medium grind for drip)

filtered water (for brewing)

water (for kettle/preheat)

freshly roasted whole coffee beans (fine espresso grind)

filtered water (for espresso machine)

milk (dairy or alternative), steamed or heated

sugar or sweetener

milk foam (for cappuccino/latte)

flavored syrup (vanilla, caramel, etc.)

coffee filter (paper or reusable) or portafilter basket

scale or measuring scoop

grinder (burr recommended)

kettle (preferably gooseneck for pour-over)

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. When shimmering, add the finely chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add the ground beef to the skillet. Break it up with a spatula and cook 5–7 minutes, stirring occasionally, until no pink remains and edges begin to brown.

Brown beef

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper. Cook 1 minute to bloom the spices. Pour in the beef broth, scrape up any browned bits, reduce heat to medium-low and simmer 5–7 minutes until slightly thickened. Taste and adjust salt. Keep warm on the lowest heat while you prepare other components.

Season and simmer

Toss the cut chicken thigh pieces with lime juice, minced chipotle, minced garlic, ground coriander, salt, and black pepper. Let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Marinate chicken

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When hot, add the marinated chicken in a single layer. Cook without moving for 2–3 minutes to develop color, then stir and cook another 3–4 minutes until cooked through (internal temp 165°F / 74°C) and edges are crisped. Remove from heat and keep warm.

Cook chicken

Heat 1 tsp olive oil in a skillet over medium heat. Add diced red bell pepper and cook 3–4 minutes until softened. Add black beans and corn, stirring to combine. Sprinkle ground cumin, smoked paprika, and salt. Cook 2–3 minutes until heated through. Remove from heat and stir in 1 tbsp lime juice. Keep warm.

Sauté vegetables and beans

Warm tortillas in a dry skillet over medium-high heat 20–30 seconds per side until pliable and slightly charred, or wrap in a damp towel and microwave 30–45 seconds. Brush or very lightly oil the skillet with 1 tsp vegetable oil if you prefer a little crispness.

Warm tortillas

Arrange shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, shredded cheese, sour cream, salsa/pico de gallo, pickled jalapeños, and lime wedges in bowls for easy assembly.

Prepare toppings

To build each taco, place a warmed tortilla on a plate. Spoon about 2–3 tbsp of desired filling (beef, chicken, or vegetarian) into the center. Top with shredded lettuce (about 2 tbsp), diced tomatoes (1–2 tbsp), a sprinkle of shredded cheese (1–2 tbsp), a few diced red onions, a spoonful of salsa, and a small dollop of sour cream. Finish with cilantro and a squeeze of lime. Repeat with remaining tortillas and fillings.

Assemble tacos

Serve tacos immediately while warm. Offer extra lime wedges, salsa, and pickled jalapeños at the table. Leftover cooked fillings can be refrigerated for up to 3 days.

ground beef (80/20)

yellow onion, finely chopped

garlic cloves, minced

tomato paste

beef broth

chili powder

ground cumin

smoked paprika

kosher salt

black pepper

vegetable oil

boneless skinless chicken thighs, trimmed and cut into 1/2-inch pieces

lime juice

chipotle in adobo, minced

garlic, minced

ground coriander

salt

olive oil

black beans, canned, drained and rinsed

corn kernels (fresh or frozen, thawed)

red bell pepper, finely diced

corn or flour tortillas (6-inch)

shredded lettuce

diced tomatoes

diced red onion

fresh cilantro, chopped

lime wedges

shredded cheddar or Mexican blend

sour cream or crema

salsa or pico de gallo

pickled jalapeños (optional)

vegetable oil (for warming tortillas)

Wash the oranges thoroughly under cool running water to remove wax and residues. Pat dry with a clean towel.

Prepare oranges

Slice each orange in half crosswise. Using a citrus reamer or a hand juicer, press and rotate each half to extract the juice into a bowl or measuring cup. If using an electric juicer, follow the manufacturer's instructions.

Cut and juice

If you prefer pulp-free juice, pour the extracted juice through a fine mesh sieve into a clean pitcher, pressing gently on solids to extract liquid but leaving pulp behind. For pulpy juice, skip this step.

Strain (optional)

Taste the juice. If it needs sweetness, stir in up to 1 teaspoon of sugar or honey until dissolved. Add 1 teaspoon lemon juice if you want brighter acidity. Stir in cold water (about 1/4 cup) to slightly dilute for a more refreshing balance. Add ice cubes to chill, or refrigerate for 15–20 minutes.

Adjust and chill

Pour into glasses over ice if desired. Garnish with an orange wheel or mint sprig. Serve immediately for best flavor and vitamin content.

Wash apples under cool running water to remove dirt and residues. If you prefer, peel the apples; leaving the skin on preserves nutrients and flavor. Core the apples and cut into quarters or eighths to fit your juicer or blender.

Prepare apples

If using a masticating or centrifugal juicer, feed apple pieces into the juicer and collect the juice in a container. Follow the manufacturer's instructions for pulp settings.

Juicing options — juicer

If using a blender, place apple pieces and 1/4 cup cold water into the blender. Blend on high until smooth (30–60 seconds). Pour the blended mixture through a fine mesh sieve or cheesecloth into a pitcher, pressing or squeezing to extract as much liquid as possible. The remaining solids are apple pulp and can be used in baking or composted.

Juicing options — blender (no juicer)

Stir in 1 tablespoon lemon juice to the extracted apple juice to slow oxidation and brighten flavor. Taste and add up to 1 teaspoon sugar or honey if the apples are tart. Mix well.

Prevent browning and adjust

Refrigerate the juice for at least 15–20 minutes or serve immediately over ice. Shake or stir before serving because fresh juices can separate. Garnish with a thin apple slice if desired.

Chill and serve

fresh oranges (navel or Valencia)

cold water

ice cubes

granulated sugar or honey (optional)

lemon juice (optional, to brighten)

firm, sweet apples (Fuji, Gala, or Honeycrisp)

lemon juice (to prevent browning)

granulated sugar or honey (optional, if apples are tart)

Chill a tall serving glass and ensure all ingredients (carbonated water and cola syrup) are cold. If using store-bought cola syrup follow the label; if homemade, strain any solids.

Chill and prepare

Fill the chilled glass with ice cubes (about 1 cup). Pour 4 cups of cold carbonated water into a pitcher and add 1/2 cup cola syrup. Stir gently once or twice to combine — avoid vigorous stirring to preserve carbonation.

Assemble

Pour the mixed cola into the glass with ice. Garnish with a lime wedge if desired. Serve immediately to retain fizz.

Make sure carbonated water and lemon-lime syrup are cold. Squeeze fresh lemon and lime juice and strain any pulp.

Prepare juices and chill

In a pitcher, combine 4 cups cold carbonated water, 1/2 cup lemon-lime syrup, 1 tablespoon fresh lemon juice, and 1 tablespoon fresh lime juice. Stir gently to mix without flattening the soda.

Combine

Fill a glass with 1 cup ice cubes. Pour the lemon-lime soda over the ice. Garnish with a lemon or lime wheel if you like. Serve immediately.

Ensure carbonated water is cold. If using a pre-made cola-cherry syrup blend, have it chilled. If making a homemade blend, mix cola-flavored syrup with cherry syrup and strain.

Prepare flavor base

In a pitcher, add 4 cups cold carbonated water and 1/2 cup cola-cherry syrup blend. Add 1/4 teaspoon vanilla extract and 1/16 teaspoon almond extract (optional). Stir gently once or twice to combine, taking care not to lose carbonation.

Add extracts

Place 1 cup ice cubes into a serving glass. Pour the Dr. Pepper-style soda over the ice. Garnish with a maraschino cherry if desired. Serve immediately to preserve fizz and aromatic notes.

carbonated water

cola syrup (store-bought or homemade)

lime wedge (optional garnish)

lemon-lime syrup (store-bought or homemade)

fresh lemon juice

fresh lime juice

lemon or lime wheel (optional garnish)

cola-cherry syrup blend (store-bought or homemade)

vanilla extract

almond extract (optional, for depth)

maraschino cherry (optional garnish)

Bring 4 cups of fresh, cold water to a rolling boil in a kettle or saucepan.

Boil water

Remove the boiling water from heat and add 4 black tea bags. Cover and steep for 4 to 5 minutes for a full-bodied brew. For stronger tea steep up to 6 minutes; for lighter tea reduce to 3 minutes.

Steep tea

While the tea is still hot, stir in 2 tablespoons granulated sugar until fully dissolved. Taste and adjust sweetness as desired.

Sweeten (optional)

Discard or gently squeeze out the tea bags, then allow the tea to come toward room temperature for about 15 minutes.

Cool down

Fill a large pitcher or individual glasses with about 3 cups of ice. Pour the cooled tea over the ice to rapidly chill. Add lemon slices and mint leaves if using. Stir gently and serve immediately. Makes about 4 servings.

Heat 4 cups of water until it reaches about 175–185°F (just before boiling). If you don't have a thermometer, remove water from a boil and let sit 1–2 minutes.

Coffee

Tacos