Served with rice, beans, and beverage (no bar)

Sopa de Fideo

Red potatoes, onions, mixed bell peppers, chorizo, and bacon topped with mixed cheese and two eggs cooked to order.

Huevos Alambre

Chopped ham cooked with red potatoes, onions, mixed bell peppers, jalapeños then topped off with mixed cheese and two eggs cooked to order.

Huevos Sombrero

Three eggs scrambled with pico de gallo and shredded chicken, shredded beef, or carnitas.

Huevos Machaca

Three eggs scrambled with pico de gallo and sliced nopales.

Huevos con Nopales

Three eggs scrambled with pico de gallo & Mexican sausage.

Huevos con Chorizo

Three eggs with cheese and pico de gallo inside finished with mixed cheese on top.

Mexican Omelet

Tortilla chips covered in red or green sauce topped with diced onions and queso fresco drizzled with mexican crema.

Chilaquiles

Two soft corn or flour tortillas filled with refried beans, scrambled eggs cooked with pico de gallo, and chorizo or bacon topped with cheddar cheese and grilled jalapeños.

Breakfast Tacos

Two eggs cooked to order covered in salsa casera served on top of soft corn tortillas.

Huevos Rancheros

Homemade flour tortilla filled with shredded chicken, shredded beef, or ground beef then deep fried covered in red or green sauce with cheddar cheese.

Chimichanga

Mixed cheese, onions, mixed bell peppers, and chicken, steak, or pork.

Fajita Quesadilla

Carne Asada

Layered corn tortillas: Bottom layer is covered with refried beans and monterey cheese. Top layer is pollo asado, carne asada, or carnitas cooked with pico de gallo topped with cabbage, queso fresco, sour cream, and guacamole.

Mulita

Sliced Tomatoes

Marinated chicken breast topped with onions, mixed bell peppers, mushrooms, and monterey cheese.

Chicken Monterey

Side of Shredded Lettuce & Diced Tomatoes

Nopales

Mushrooms

Monterey Cheese

Shrimp Fajitas

Pork Fajitas

Manuel's Cadillac Margarita

Cerveza

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion becomes translucent.

Sauté Aromatics

Stir in the diced tomatoes, chopped carrots, and zucchini. Cook for an additional 5 minutes until the vegetables begin to soften.

Add Tomatoes and Vegetables

Pour in the vegetable broth and bring the mixture to a boil. Add the salt and black pepper, stirring to incorporate.

Add Broth and Seasonings

Once boiling, add the fideo pasta to the pot. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.

Cook the Fideo

Remove the pot from heat. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.

Garnish and Serve

While the soup is cooking, reheat the cooked rice if necessary and keep it warm.

Prepare Rice

Warm the cooked black beans in a small saucepan over low heat until heated through.

Prepare Beans

Cut lemon or lime into wedges for serving alongside the meal.

Prepare Beverage

Fideo pasta

Vegetable oil

Garlic, minced

Onion, chopped

Tomatoes, diced

Vegetable broth

Carrots, chopped

Zucchini, chopped

Salt

Black pepper

Cilantro, chopped (for garnish)

Cooked rice

Cooked black beans

Lemon or lime wedges (for beverage)

Wash and dice the red potatoes into small cubes. Chop the onion and mixed bell peppers into small pieces.

Prepare the Ingredients

In a large skillet over medium heat, cook the bacon slices until crispy. Remove them from the skillet and set aside, leaving the bacon grease in the pan.

Cook the Bacon

In the same skillet with the bacon grease, add olive oil if necessary. Add the diced red potatoes and cook for about 10-15 minutes, stirring occasionally, until they are golden brown and tender.

Cook the Potatoes

Add the chopped onion and mixed bell peppers to the skillet with the potatoes. Cook for another 3-5 minutes until the vegetables are softened. Then, add the chorizo, breaking it apart with a spatula, and cook until browned and cooked through.

Add Chorizo and Vegetables

Sprinkle the mixture with salt and black pepper, stirring well to combine all the flavors.

Season the Mixture

In a separate pan, cook the eggs to your liking (sunny-side up, over easy, or scrambled).

Cook the Eggs

Once the eggs are cooked, transfer the chorizo and potato mixture to a serving plate. Top with mixed cheese and place the cooked eggs on top.

Assemble the Dish

Serve hot, garnished with additional bell peppers or herbs if desired.

Serve

Red potatoes

Onion

Mixed bell peppers

Chorizo

Bacon

Mixed cheese (cheddar, jack, etc.)

Eggs

Olive oil

Wash and dice the red potatoes, onion, mixed bell peppers, and jalapeños. Set aside.

Prepare the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red potatoes and cook for about 10 minutes, or until they are tender and slightly crispy, stirring occasionally.

Add the diced onion, mixed bell peppers, jalapeños, and chopped ham to the skillet with the potatoes. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring frequently until the vegetables are soft.

Add Vegetables and Ham

Sprinkle the mixed cheese over the top of the potato and vegetable mixture. Cover the skillet and let it sit for 2-3 minutes, or until the cheese is melted.

Add Cheese

In a separate non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.).

Spoon the potato and vegetable mixture onto a plate. Top with the cooked eggs. Serve hot and enjoy!

Jalapeños

Chopped ham

Mixed cheese (cheddar, mozzarella, etc.)

In a medium bowl, combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and salt. Mix well and set aside.

Make the Pico de Gallo

In a non-stick skillet, heat olive oil over medium heat. In a bowl, whisk together the eggs, 0.5 tsp of salt, and black pepper. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are just set but still creamy.

Scramble the Eggs

Once the eggs are nearly cooked, add your choice of shredded chicken, shredded beef, or carnitas into the skillet. Gently fold into the eggs and cook for another minute until heated through.

Add Protein

Spoon the scrambled egg and protein mixture onto plates. Top generously with the prepared pico de gallo. Serve immediately.

Plate the Dish

Shredded Chicken

Shredded Beef

Carnitas

Onion, diced

Cilantro, chopped

Lime, juiced

Jalapeño, minced

Olive Oil

Black Pepper

Rinse the nopales under cold water to remove dirt. Using a sharp knife, carefully remove the thorns and edges, then slice them into thin strips.

Clean and Slice Nopales

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced nopales and sauté for about 5-7 minutes until they become tender and slightly translucent.

Cook Nopales

Dice the tomato and onion into small pieces. Finely chop the cilantro. Combine all chopped ingredients in a bowl.

Chop Ingredients

Add lime juice and salt to the chopped ingredients in the bowl. Mix well and set aside to let the flavors meld.

Season Pico de Gallo

In a bowl, crack the three eggs and whisk them until well combined. Season with black pepper.

Scramble Eggs

Pour the beaten eggs into the skillet with the cooked nopales. Stir gently over medium heat until the eggs are scrambled and cooked to your liking, about 3-4 minutes.

Combine and Cook

Once the eggs are cooked, add the pico de gallo mixture to the skillet. Stir gently to combine and heat through for an additional minute.

Add Pico de Gallo

Remove from heat and serve immediately while warm. Enjoy your Huevos con Nopales!

Nopales (cactus paddles)

Tomato

Cilantro

Lime juice

Finely chop the tomato, onion, jalapeño, and cilantro. Combine them in a bowl.

Add lime juice and salt to the chopped vegetables. Mix well and set aside for flavors to meld.

Add Lime Juice and Salt

Heat olive oil in a skillet over medium heat. Add the chorizo and cook until browned and cooked through, about 5-7 minutes.

Cook the Chorizo

In a bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the cooked chorizo. Stir gently until the eggs are scrambled and cooked to your desired doneness, about 3-5 minutes.

Once the eggs are cooked, remove from heat and add the prepared pico de gallo. Stir to combine and serve immediately.

Chorizo (Mexican sausage)

Jalapeño pepper

In a bowl, crack the 3 eggs and add 1 tsp of salt and 1 tsp of black pepper. Whisk until the mixture is well combined and slightly frothy.

Whisk the Eggs

Place a non-stick skillet over medium heat and add 1 tbsp of olive oil. Allow the oil to heat for about 1 minute.

Heat the Pan

Pour the whisked eggs into the heated skillet. Let them cook undisturbed for about 2-3 minutes, or until the edges start to set.

Once the edges of the omelet have set, sprinkle 1 cup of cheddar cheese and 1 cup of pico de gallo evenly over one half of the omelet.

Add the Filling

Using a spatula, carefully fold the other half of the omelet over the filling. Let it cook for an additional 2 minutes to allow the cheese to melt.

Fold the Omelet

Sprinkle 1 cup of mixed cheese on top of the folded omelet, cover the skillet with a lid, and let it cook for another minute, until the cheese is melted.

Add the Topping

Carefully slide the omelet onto a plate. You can garnish it with extra pico de gallo or fresh herbs if desired.

Plate the Omelet

Cut the omelet into wedges and serve warm. Enjoy your delicious Mexican omelet!

Cheddar Cheese

Pico de Gallo

Mixed Cheese (for topping)

In a large skillet or oven, heat the tortilla chips at 350°F (175°C) until they are warm and slightly crispy, about 5-7 minutes.

Prepare the Chips

In a separate saucepan, warm the red or green sauce over medium heat until it starts to simmer, about 5 minutes.

Heat the Sauce

Once the chips are ready, layer them in a large serving dish. Pour the warmed sauce evenly over the chips, ensuring they are well coated.

Combine Chips and Sauce

Sprinkle the diced onions and crumbled queso fresco generously over the top of the sauced chips.

Add Toppings

Drizzle Mexican crema over the entire dish to taste, adding a creamy texture and flavor.

Finish with Crema

Tortilla chips

Red or green sauce

Diced onions

Queso fresco

Mexican crema

In a skillet over medium heat, cook the chorizo or bacon until fully cooked and crispy. Remove from the skillet and set aside.

Cook the Chorizo or Bacon

In the same skillet, add the beaten eggs and cook, stirring gently until they are just set. Mix in the pico de gallo and season with salt and pepper to taste. Remove from heat.

In a small pot, heat the refried beans over low heat until warmed through. Stir occasionally to prevent sticking.

Warm the Refried Beans

Slice the jalapeños and grill them in the same skillet or on a grill until they are charred and slightly softened. Set aside.

Grill the Jalapeños

Place one tortilla on a plate. Spread a layer of refried beans on the tortilla, followed by a generous portion of scrambled eggs with pico de gallo, then top with chorizo or bacon. Sprinkle cheddar cheese on top and add grilled jalapeños.

Assemble the Tacos

Fold the tortilla over the filling to form a taco. Repeat with the second tortilla. Serve immediately and enjoy your breakfast tacos!

Corn or Flour Tortillas

Refried Beans

Chorizo or Bacon

Dice the Roma tomatoes, red onion, jalapeño pepper, and garlic cloves. Chop the cilantro finely.

In a bowl, combine the diced tomatoes, red onion, jalapeño, garlic, cilantro, lime juice, and salt. Mix well.

Combine Ingredients

Allow the salsa to sit for at least 15 minutes to let the flavors meld together.

Let it Rest

In a non-stick skillet, heat the vegetable oil over medium heat.

Sopa De Fideo