Jose Peppers

Creamy cheese dip served with tortilla chips.

Queso Dip

Pina Colada

Flan

Queso

Ground beef in hard or soft shells, with lettuce and cheese.

Beef Tacos

Marinated chicken served with peppers and onions, with tortillas.

Chicken Fajitas

Tortilla chips topped with cheese, jalapeños, and served with guacamole.

Nachos

Flour tortilla filled with cheese and served with salsa.

Quesadilla

Soda

Chips and Salsa

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Deep-fried dough pastry rolled in cinnamon sugar.

Churros

Three soft corn tortillas filled with grilled steak and topped with onions and cilantro.

Steak Tacos

Three corn tortillas filled with shredded chicken and topped with enchilada sauce.

Chicken Enchiladas

Freshly made guacamole served with tortilla chips.

Guacamole

Crispy tortilla chips served with our house-made salsa.

Chips & Salsa

Includes choice of beef, chicken, or pork tacos.

Family Pack Taco

Family Pack Enchiladas

Family Pack Fajitas

Serves 4-6. Your choice of beef or chicken tacos.

Taco Family Pack

Serves 4-6. Your choice of beef, chicken, or cheese enchiladas.

Enchilada Family Pack

Serves 4-6. Chicken or Steak Fajitas served with peppers, onions, and all the fixings.

Fajita Family Pack

Sangria

In a bowl, combine olive oil, lime juice, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Marinate the Chicken

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let rest.

Grill the Chicken

In a large skillet, add olive oil over medium heat. Add chopped red and green bell peppers and onion. Season with salt and black pepper. Sauté for 5-7 minutes until vegetables are tender.

Sauté the Vegetables

Warm the tortillas in a dry skillet or microwave until pliable.

Prepare Tortillas

Slice the grilled chicken into strips. On each tortilla, layer the sautéed vegetables, chicken strips, shredded cheese, sour cream, and guacamole. Garnish with fresh cilantro.

Assemble the Dish

Roll the tortillas around the fillings, and serve immediately with additional sour cream and guacamole on the side.

Serve

Boneless, skinless chicken breasts

Olive oil

Lime juice

Cumin

Chili powder

Garlic powder

Salt

Black pepper

Red bell pepper

Green bell pepper

Onion

Tortillas (flour or corn)

Shredded cheese (cheddar or Mexican blend)

Sour cream

Fresh cilantro (for garnish)

In a medium-sized mixing bowl, combine the cream cheese, sharp cheddar cheese, and Monterey Jack cheese. Use a hand mixer or spatula to blend until smooth.

Combine Cheese Ingredients

Slowly add the cream and sour cream to the cheese mixture, blending until fully incorporated.

Add Cream and Sour Cream

Stir in the diced green chilies, salt, black pepper, garlic powder, and onion powder. Mix until evenly distributed.

Mix in Seasonings

Transfer the cheese mixture to a medium saucepan and heat over medium-low heat. Stir frequently to prevent sticking and burning. Continue heating until the cheese is melted and the dip is warmed through, about 5-7 minutes.

Heat the Mixture

Once the queso dip is hot and creamy, remove from heat and serve immediately with tortilla chips.

Cream cheese

Sharp cheddar cheese

Monterey Jack cheese

Cream

Diced green chilies

Onion powder

Tortilla chips

Collect all the ingredients: white rum, coconut cream, pineapple juice, ice cubes, pineapple wedge, and maraschino cherry.

Gather Ingredients

In a blender, combine 2 oz of white rum, 1 cup of coconut cream, 1 cup of pineapple juice, and 1 cup of ice cubes.

Blend the Drink

Blend the mixture on high speed until smooth and creamy, about 30-45 seconds.

Blend Until Smooth

Pour the blended mixture into a chilled glass. Garnish with a pineapple wedge and a maraschino cherry on top.

Pour and Garnish

White Rum

Coconut Cream

Pineapple Juice

Pineapple Wedge

Maraschino Cherry

Ice Cubes

In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil.

Make the Caramel

Cook the mixture until it turns a deep amber color, about 10 minutes. Be careful not to burn it.

Monitor Caramel Color

Immediately pour the caramel into a round cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.

Pour Caramel

In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend until smooth.

Blend Custard Ingredients

Carefully pour the custard mixture over the hardened caramel in the cake pan.

Pour Custard into Pan

Preheat your oven to 350°F (175°C). Place the cake pan in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the cake pan.

Prepare for Baking

Bake in the preheated oven for about 50-60 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Bake the Flan

Remove the flan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

To serve, run a knife around the edge of the flan to loosen it, then invert it onto a serving plate. The caramel will flow over the custard.

Sugar

Water

Eggs

Sweetened condensed milk

Evaporated milk

Vanilla extract

In a large saucepan, combine the Velveeta cheese, cream cheese, and milk over medium heat. Stir continuously until the cheeses are fully melted and the mixture is smooth.

Prepare the Cheese Base

Once the cheese mixture is smooth, add the diced tomatoes with green chilies, chopped onion, diced jalapeños, garlic powder, cumin, salt, and black pepper. Stir well to combine all the ingredients.

Add Flavor Enhancers

Reduce the heat to low and let the queso simmer for about 10-15 minutes, stirring occasionally to prevent sticking. Adjust seasoning with more salt and pepper if needed.

Simmer the Queso

Transfer the queso to a serving bowl. If desired, top with chopped cilantro, sliced jalapeños, and shredded cheese for garnish. Serve warm with tortilla chips, fresh vegetables, or your favorite dippers.

Garnish and Serve

Velveeta cheese

Milk

Diced tomatoes with green chilies

Chopped onion

Jalapeños (diced)

Chopped cilantro

Sliced jalapeños

Shredded cheese (for garnish)

In a large skillet over medium heat, add the ground beef. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.

Cook the Ground Beef

Drain excess grease from the skillet, if necessary. Stir in the taco seasoning and water. Bring to a simmer and let it cook for an additional 5 minutes, stirring occasionally, until the sauce thickens.

Add Seasoning

While the beef is cooking, preheat your oven according to the taco shell package instructions if using hard shells. If using soft tortillas, warm them in a separate skillet or microwave.

Prepare Taco Shells

Once the beef is ready and the taco shells are prepared, start assembling your tacos. Fill each taco shell or tortilla with a generous portion of the beef mixture.

Assemble Tacos

Top with shredded lettuce, shredded cheese, a dollop of sour cream, and a spoonful of salsa as desired.

Add Toppings

Ground beef

Taco seasoning

Hard taco shells

Soft tortillas

Shredded lettuce

Shredded cheese

Salsa

In a large bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.

Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Slice the bell peppers and onion into thin strips.

Prepare the Vegetables

Heat a large skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for 5 minutes before slicing.

Cook the Chicken

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are softened and slightly charred.

Cook the Vegetables

While the vegetables are cooking, warm the tortillas in a separate pan or wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.

Warm the Tortillas

Slice the cooked chicken into strips. To assemble, place some chicken and sautéed vegetables onto each tortilla. Top with fresh cilantro, sour cream, and salsa if desired.

Assemble the Fajitas

Chicken breasts

Bell peppers (mixed colors)

Tortillas

Fresh cilantro (optional)

Sour cream (optional)

Salsa (optional)

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash the avocados until smooth or leave some chunks for texture.

Mash the Avocados

Pour in the lime juice to prevent the avocados from browning and to add flavor.

Add Lime Juice

Add the chopped onion and chopped cilantro to the avocado mixture. Stir well to combine.

Mix in Onion and Cilantro

Sprinkle in the salt and mix to taste. Adjust seasoning as necessary.

Season with Salt

Preheat the Oven

Spread the tortilla chips evenly on a baking sheet or oven-safe dish.

Layer the Tortilla Chips

Sprinkle the shredded cheddar and mozzarella cheese generously over the tortilla chips.

Add Cheese

Distribute the pickled jalapeños evenly over the cheese-covered chips.

Add Jalapeños

Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.

Bake the Nachos

Once baked, remove the nachos from the oven and let them cool for a minute.

Plate the Nachos

Serve the nachos hot with a side of the prepared guacamole for dipping.

Serve with Guacamole

Shredded cheddar cheese

Shredded mozzarella cheese

Pickled jalapeños

Ripe avocados

In a mixing bowl, combine the shredded cheese with salt and pepper, and set aside.

Prepare the Fillings

Lay one flour tortilla flat on a clean surface. Spread half of the cheese mixture evenly over the tortilla. Place another tortilla on top.