We've been told we have the best home-cooking and comfort food in town!

Comfort Food

Family owned, friendly service and great food!

Family Owned

Don't eat gluten? No problem! Try our awesome gluten-free dishes!

Gluten-Free Dishes

We offer fresh, spicy, made from scratch Mexican dishes from authentic family recipes!

Authentic Mexican Dishes

Try our amazing plant-powered vegetarian dishes!

Vegetarian Dishes

Gather and prepare all ingredients by dicing the onion, carrots, and potatoes, and mincing the garlic.

Prepare the Ingredients

In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Cook the Beef

Add the diced onion, carrots, and minced garlic to the pot. Sauté for 3-4 minutes until the vegetables are softened.

Add Vegetables

Stir in the diced potatoes, beef broth, tomato paste, Worcestershire sauce, salt, black pepper, and dried thyme. Bring to a boil.

Add Potatoes and Seasoning

Reduce heat to low and cover the pot. Let it simmer for about 30 minutes or until the potatoes are tender.

Simmer

Add the frozen peas and cook for an additional 5 minutes. Adjust seasoning to taste.

Finish with Peas

Garnish with chopped fresh parsley and serve warm.

Serve

Ground beef

Onion, diced

Garlic, minced

Carrots, diced

Potatoes, diced

Beef broth

Tomato paste

Worcestershire sauce

Salt

Black pepper

Dried thyme

Olive oil

Frozen peas

Fresh parsley, chopped (for garnish)

Gather all ingredients and chop the onion, garlic, bell pepper, and cilantro.

In a large pot, heat the olive oil over medium heat. Add the ground beef and cook until browned.

Cook the Meat

Add the chopped onion, garlic, and bell pepper to the pot. Sauté until the vegetables are softened, about 5 minutes.

Sauté Vegetables

Stir in the diced tomatoes and kidney beans. Mix well.

Add Tomatoes and Beans

Add chili powder, cumin, salt, and black pepper. Stir until combined.

Season the Chili

Bring the mixture to a simmer. Reduce heat to low and cover. Let it cook for 20-30 minutes, stirring occasionally.

Once cooked, remove from heat and stir in the fresh cilantro before serving.

Finish with Cilantro

Ground Beef

Onion, chopped

Bell Pepper, chopped

Canned Tomatoes, diced

Kidney Beans, drained and rinsed

Chili Powder

Cumin

Black Pepper

Olive Oil

Fresh Cilantro, chopped

Wash and chop all vegetables. Mince the garlic and grate the ginger.

In a large skillet or wok, heat the olive oil and sesame oil over medium-high heat.

Heat the Oil

Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.

Sauté the Aromatics

Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until tender-crisp.

Cook the Vegetables

Pour in the gluten-free soy sauce and stir well to coat all the vegetables. Season with salt and pepper to taste.

Add Soy Sauce

Remove from heat, sprinkle with sesame seeds, and serve immediately.

Broccoli florets

Bell pepper, sliced

Carrot, julienned

Snap peas

Ginger, grated

Soy sauce (gluten-free)

Sesame oil

Pepper

Sesame seeds (for garnish)

In a large skillet, sauté the chopped onion and minced garlic over medium heat until translucent. Add the ground beef and cook until browned. Drain excess fat.

Prepare the Filling

Stir in tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.

Season the Meat

In a separate pan, warm the corn tortillas. Place a spoonful of the beef filling on each tortilla, sprinkle with shredded cheese, and roll up tightly.

Assemble the Dish

Place the rolled tortillas seam side down in a baking dish. Top with remaining filling and cheese. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until the cheese is melted and bubbly.

Garnish with chopped cilantro and serve with lime wedges on the side.

Garnish

Corn Tortillas

Onion

Garlic

Tomato Sauce

Shredded Cheese

Chopped Fresh Cilantro

Lime

Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork.

Prepare Quinoa

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add diced bell pepper and cook for 3-4 minutes. Stir in spinach and cook until wilted.

In a large bowl, combine cooked quinoa, sautéed vegetables, and chickpeas. Add lemon juice, cumin, salt, and black pepper. Mix well.

Comfort Food

Family Owned

Gluten-free Dishes

Authentic Mexican Dishes

Vegetarian Dishes