Fried dough pastries served with chocolate sauce.

Churros

Sangria

Served with olive oil, lemon, and parsley.

Grilled Octopus

Patatas Bravas

Toasted bread topped with ripe tomatoes and olive oil.

Pan Con Tomate

Traditional saffron rice dish with chicken and seafood.

Paella Valenciana

orange juice / pineapple / cranberry / Sprite

Tornado Twist

Nojito

Cherry Limeade

Cherry Pineapple Shaker

Kiddie Sunrise

Kids Ice Cream with Chocolate Sauce

Grilled Chicken Breast

PB&J on Texas Toast

Grilled Cheese on Texas Toast

Cheeseburger on a Kaiser Roll

Crispy Chicken Tenderloin Fingers

Flatbread Cheese Pizza

In a medium saucepan, combine water, unsalted butter, 2 tablespoons of granulated sugar, and salt. Bring the mixture to a boil over medium heat.

Step 1: Prepare the Dough

Once boiling, remove the saucepan from heat and quickly stir in the all-purpose flour until the mixture forms a ball.

Step 2: Add the Flour

Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth.

Step 3: Incorporate the Eggs

Transfer the dough to a piping bag fitted with a large star tip.

Step 4: Prepare for Frying

In a large pot, heat vegetable oil to 375°F (190°C).

Step 5: Heat the Oil

Carefully pipe 4-6 inch strips of dough into the hot oil, cutting with scissors.

Step 6: Pipe the Churros

Fry the churros until golden brown, about 2-3 minutes on each side. Remove them and drain on paper towels.

Step 7: Fry until Golden

In a bowl, mix together 1 cup of granulated sugar and 2 teaspoons of cinnamon.

Step 8: Mix Sugar and Cinnamon

While still warm, roll the churros in the cinnamon-sugar mixture until fully coated.

Step 9: Coat the Churros

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Step 10: Heat the Cream

Remove from heat and stir in the semisweet chocolate chips, mixing until smooth and creamy. Add vanilla extract and stir well.

Step 11: Melt the Chocolate

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

cinnamon

vegetable oil

heavy cream

semisweet chocolate chips

vanilla extract

Wash all the fruits thoroughly. Slice the oranges and lemons into thin rounds. Cut the lime, apple, and peach into wedges or bite-sized pieces. If using strawberries, slice them in half.

Prepare Fruits

In a large pitcher, combine the sliced fruits with the sugar (or simple syrup) and cinnamon stick. Gently muddle them together to release the juices and flavors.

Combine Ingredients

Pour the red wine, orange juice, and brandy into the pitcher with the muddled fruits. Stir gently to combine all the ingredients evenly.

Add Liquids

Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld together. For best results, chill overnight.

Chill

Before serving, add the sparkling water or lemon-lime soda to the pitcher and stir lightly. Serve the sangria over ice in glasses, making sure to include pieces of fruit in each glass.

Serve

Oranges

Lemons

Limes

Apples

Peaches

Fresh Berries (Strawberries, Blueberries, or Raspberries)

Red Wine

Orange Juice

Brandy

Sparkling Water or Lemon-Lime Soda

Sugar or Simple Syrup

Cinnamon Stick

Rinse the octopus under cold running water, removing any residual sand or dirt. Remove the beak and ink sac, if necessary.

Clean the Octopus

In a large pot, bring water to a boil. Add the octopus, a pinch of salt, and reduce to a simmer. Cook for about 45 minutes, or until tender.

Boil the Octopus

In a bowl, mix together olive oil, minced garlic, juice of one lemon, salt, and black pepper to taste. Set aside.

Prepare Marinade

Once cooked, remove the octopus from the pot and let it cool. After cooling, cut it into tentacle pieces.

Chill the Octopus

Preheat the Grill

Brush the cooled octopus pieces with the marinade, ensuring they're well coated.

Marinate the Octopus

Place the octopus pieces on the grill. Cook for about 3-4 minutes on each side until they are nicely charred and heated through.

Grill the Octopus

Remove the octopus from the grill and place on a serving plate. Drizzle with more olive oil, squeeze the remaining lemon juice over the top, and garnish with chopped fresh parsley.

Plate the Dish

Octopus

Olive oil

Lemon

Fresh parsley

Garlic

Salt

Black pepper

Peel the potatoes and cut them into 1-inch cubes.

Peel and Cut Potatoes

Rinse the cubed potatoes under cold water to remove excess starch, then pat them dry with a kitchen towel.

Rinse and Dry

In a large pan, heat the olive oil over medium-high heat.

Heat Oil

Add the cubed potatoes to the hot oil and fry until golden brown and crispy, about 15-20 minutes. Stir occasionally.

Fry Potatoes

Once cooked, remove the potatoes from the oil and drain them on paper towels. Sprinkle with salt, paprika, and garlic powder while still hot.

Season Potatoes

In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Sauté Onions

Add the minced garlic to the onions and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Stir in the canned crushed tomatoes, smoked paprika, red chili flakes, salt, sugar, and black pepper.

Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally, until it thickens slightly.

Simmer Sauce

Serve the crispy potatoes on a plate and drizzle the spicy tomato sauce over them, or serve the sauce on the side for dipping.

Optionally, garnish with fresh parsley or aioli for extra flavor.

Garnish (Optional)

Potatoes

Paprika

Garlic powder

Onion, finely chopped

Garlic, minced

Canned crushed tomatoes

Smoked paprika

Red chili flakes

Sugar

Preheat your oven to 400°F (200°C). Slice the baguette or rustic bread into 1-inch thick slices. Arrange the slices on a baking sheet.

Prepare the Bread

Place the baking sheet in the preheated oven and toast the bread for about 5-7 minutes, until it is golden brown and crispy. Keep an eye on it to prevent burning.

Toast the Bread

While the bread is toasting, wash the ripe tomatoes. Cut them in half and scoop out the seeds. Grate or finely chop the tomato flesh into a bowl.

Prepare the Tomatoes

Mince the garlic clove and add it to the bowl with the grated tomatoes. Pour in the extra virgin olive oil, then sprinkle with salt and black pepper. Mix well to combine all flavors.

Add Flavor to the Tomato Mixture

Once the bread is toasted, remove it from the oven. Spoon the tomato mixture generously over each slice of toasted bread. Drizzle with additional olive oil if desired.

Assemble Pan Con Tomate

If using, tear fresh basil or parsley leaves and sprinkle them over the topped bread. Serve immediately while the bread is still warm.

Garnish and Serve

Baguette or Rustic Bread

Ripe Tomatoes

Garlic Clove

Extra Virgin Olive Oil

Black Pepper

Fresh Basil or Parsley (optional)

Chop the chicken into bite-sized pieces. Rinse the rice under cold water until the water runs clear to remove excess starch. Soak the saffron threads in a small bowl with a few tablespoons of warm chicken broth to release their color and flavor.

Prepare the Ingredients

In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, and cook for an additional 3 minutes. Add the chicken pieces and cook until they are browned on all sides, about 7-10 minutes.

Cook the Chicken

Stir in the Bomba rice and cook for 1-2 minutes, allowing it to absorb the flavors. Add the saffron-infused broth, along with the remaining chicken broth, paprika, salt, and black pepper. Bring to a simmer.

Add the Rice and Broth

Once the broth is simmering, add the shrimp and mussels evenly over the rice. Sprinkle the green peas on top. Do not stir after this point. Allow the paella to cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Incorporate Seafood and Peas

Once cooked, remove the paella from heat and cover it with a clean kitchen towel. Let it rest for about 5-10 minutes. Serve warm, garnished with lemon wedges if desired.

Rest and Serve

Bomba rice

Chicken thighs, boneless and skinless

Shrimp, peeled and deveined

Mussels, cleaned

Saffron threads

Chicken broth

Red bell pepper, diced

Green peas, frozen

In a large pitcher, pour in 1 cup of orange juice, 1 cup of pineapple juice, and 1 cup of cranberry juice. Stir well to combine all the juices.

Combine Juices

Slowly add 2 cups of Sprite to the mixture in the pitcher. Stir gently to combine, ensuring that you do not lose too much carbonation.

Add Sprite

Place the pitcher in the refrigerator to chill for about 15-20 minutes. Serve over ice in tall glasses when ready.

Chill and Serve

Pineapple Juice

Cranberry Juice

Sprite

Cut the lime in half. Squeeze the juice from one half into a mixing glass or shaker. Reserve the other half for garnishing.

Prepare the Lime

Add the fresh mint leaves to the mixing glass with the lime juice. Use a muddler or the back of a spoon to gently press the mint leaves to release their oils, being careful not to shred them.

Muddle the Mint

Add the Sprite to the mixing glass with the muddled mint and lime juice. Stir gently to combine the flavors.

Fill a serving glass with ice cubes, then pour the prepared Sprite and mint mixture over the ice.

Add Ice

If desired, add additional mint leaves and lime slices on top of the drink for a decorative touch.

Add Garnishes

Fresh mint leaves

Lime

Ice cubes

Additional mint leaves

Lime slices

Wash the fresh cherries under cold running water. Remove the stems and pits, then slice the cherries in half. Set aside.

Prepare the cherries

Cut the limes in half and use a citrus juicer or reamer to extract the juice. Strain the juice to remove seeds and pulp, if desired.

Juice the limes

In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.

Create the simple syrup (optional)

In a large pitcher, combine the prepared cherries, lime juice, and lemonade. Stir well to mix all the flavors.

Combine ingredients

If desired for extra sweetness, add the cooled simple syrup to the pitcher. Adjust the sweetness to taste by adding more syrup or lemonade.

Add simple syrup

Pour the cherry limeade into glasses filled with ice. Garnish with mint leaves if desired. Serve immediately and enjoy!