Home – Made Fire Roasted Salsas

Victoria

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Modelo Especial

Corona Light

Corona

White Chardonnay

Mezcal Shots

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Home – Made Tortilla Chips

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Spring Salad

Pico de Gallo Organic Tomatillo Salsa Dipping Salsas Guacamole

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Fresh Flautas

Grilled Natural Chicken & Grass Fed Steak

Quesadillas Bites

Mexican Prawn, Chicken, Pork, Vegetarian or Vegan.

Taco & Burrito Bar

Ask your burrito – ista to handcraft you some.

Fajita Bar

Enchilada Bar

Burrito La Cumbre

We’ll just have to see what the captain caught! Please ask about today’s offering. Made fresh for you!

Seasonal Fish

Wash all produce. Quarter the tomatoes. Peel and quarter the half red onion. Leave garlic cloves whole but trim root ends. Rinse cilantro and roughly chop stems and leaves together; reserve stems for extra flavor if desired.

Prep

Heat a cast-iron skillet, heavy-bottomed sauté pan, grill pan, or gas burner to medium-high. Place tomatoes, quartered onion, whole garlic cloves, and chiles directly on the hot surface. Roast, turning occasionally, until skins are blackened and blistered on all sides and garlic is soft, about 8–12 minutes. For a more smoky flavor, char the chiles until blistered on the outside and slightly softened.

Roast

Transfer roasted vegetables to a bowl and let cool 5 minutes. Peel the loose skins from tomatoes if desired (peeling is optional — leaving skins adds texture). Remove stems from chiles; for milder heat, scrape out seeds and membranes, or keep them for more heat.

Cool & Peel

Add the roasted tomatoes, roasted onion, roasted garlic, roasted chiles, cilantro, lime juice, salt, pepper, and olive oil (if using) to a blender or food processor. Pulse until you reach desired consistency: several short pulses for a chunky salsa, longer for smooth. Taste and adjust salt, lime, or chiles to preference.

Blend

Let the salsa rest at room temperature for 15–30 minutes to let flavors meld. Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving if chilled.

Rest & Serve

Remove husks from tomatillos, rinse to remove stickiness, and pat dry. Quarter the tomatillos. Trim the onion and cut into large chunks. Trim garlic but leave cloves whole.

Place tomatillos, onion pieces, garlic cloves, and serrano chiles on a hot cast-iron skillet, griddle, or directly over a gas burner. Roast until tomatillos develop dark brown to black blistering and soften, about 8–10 minutes. Turn items so they char evenly; the tomatillos will soften and collapse slightly.

Transfer roasted ingredients to a bowl to cool 5 minutes. Remove stems from serranos and, if desired, remove seeds to reduce heat. Peel garlic if the skins slip off.

Cool & Prepare

Place the roasted tomatillos, onion, garlic, chiles, cilantro, lime juice, salt, and cumin (if using) into a blender or food processor. Pulse to your preferred texture — short pulses for chunky, longer for smooth and bright-green salsa. Taste and add more salt or lime if needed.

Blend & Adjust

Chill or rest the salsa for 10–20 minutes to let flavors marry. Keeps in the refrigerator for up to 5 days. Serve chilled or at room temperature.

Finish

Wash and quarter tomatoes. Core and seed the red bell pepper if desired, then cut in half. Quarter the onion. Trim garlic cloves.

Heat a heavy skillet or use a grill/grill pan. Roast tomatoes, bell pepper (cut side down), onion pieces, and whole garlic until charred and softened, about 8–12 minutes. The bell pepper skin should be blistered and blackened in spots. If using canned fire-roasted tomatoes, you can skip roasting tomatoes and roast only the pepper, onion, and garlic to build more smoke.

Place roasted vegetables into a bowl and let cool 5 minutes. For a smoother texture and less bitterness, peel and remove the skin from the bell pepper (rub with a towel if needed), and remove seeds. Peel the garlic if loose.

Cool, Peel & Seed

Add roasted tomatoes or canned fire-roasted tomatoes, roasted bell pepper, roasted onion, roasted garlic, chipotle in adobo, smoked paprika, lime juice, salt, and cilantro (if using) to a blender or food processor. Pulse until combined and adjust texture with short pulses for chunky or longer for smooth.

Taste and adjust heat (add more chipotle or a bit of the adobo sauce for smokier heat), salt, or lime. Let rest 15–30 minutes before serving to allow flavors to meld. Store refrigerated up to 5 days.

Adjust & Store

ripe Roma tomatoes

medium red onion

garlic cloves

jalapeño or serrano chiles

fresh cilantro

fresh lime juice

kosher salt

ground black pepper

extra-virgin olive oil (optional, for richer mouthfeel)

tomatillos (husks removed, rinsed)

medium white or yellow onion

serrano chiles

ground cumin (optional)

ripe tomatoes (or canned fire-roasted tomatoes, drained)

red bell pepper

onion (red or white)

chipotle in adobo (canned)

smoked paprika

fresh cilantro (optional)

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper and lightly butter the sides.

Prepare

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until pale and fluffy, about 3–4 minutes.

Cream butter and sugar

Add the eggs one at a time, beating well after each addition so the mixture remains smooth. Scrape down the bowl as needed. Mix in the vanilla extract.

Add eggs and vanilla

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.

Combine dry ingredients

With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, then add half of the milk. Repeat once more (dry, milk), and finish with the remaining dry ingredients. Mix just until incorporated; do not overmix.

Alternate flour and milk

Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 20–25 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Bake

Allow the cakes to rest in the pans for 10 minutes, then run a thin knife around the edges, invert onto a cooling rack, remove parchment, and let cool completely, about 1 hour.

Cool

Chill a mixing bowl and beaters (optional) in the freezer for 10 minutes. Pour the heavy cream into the chilled bowl, add the confectioners' sugar and vanilla, and whip on medium-high speed until soft peaks form. Do not overwhip; stop when the cream holds soft peaks.

Make whipped cream

Place one cooled cake layer on a serving plate. Spread the strawberry jam evenly over the top, leaving a small border. Spoon or pipe the whipped cream over the jam to an even layer about 1/2-inch thick.

Assemble filling

Gently place the second cake layer on top, pressing very lightly to level. If desired, dust the top with confectioners' sugar using a fine sieve. Chill the assembled cake for 30 minutes to set the filling before slicing.

Top and finish

Slice with a serrated knife wiped clean between cuts. Serve chilled or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serve

unsalted butter, softened

granulated sugar

large eggs

vanilla extract

all-purpose flour

baking powder

fine salt

whole milk

strawberry jam (seedless or preserves)

heavy cream

confectioners' sugar

vanilla extract (for cream)

confectioners' sugar (for dusting)

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. Set aside to cool slightly while you mix the batter.

Preheat and prepare pan

In a large mixing bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly distributed.

In a separate bowl or large measuring cup, whisk together 1 cup whole milk, 2 large eggs, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth and homogenous.

Combine wet ingredients

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon until just combined. Scrape the sides and bottom of the bowl to incorporate any dry streaks. Do not overmix; a few small lumps are fine.

Mix batter

Pour the batter into the prepared 9-inch pan, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove the cake from the oven and place on a wire rack. Let it cool in the pan for 10 minutes, then run a knife around the edge and invert onto the rack to finish cooling completely (about 30–45 minutes total cooling time depending on room temperature).

Once the cake is completely cool, dust the top lightly with 2 teaspoons powdered sugar. Arrange 1 cup fresh berries on top or serve them on the side. Slice and serve.

All-purpose flour

Granulated sugar

Baking powder

Salt

Whole milk

Large eggs

Unsalted butter, melted

Vanilla extract

Powdered sugar (for dusting)

Fresh berries (strawberries, blueberries, or raspberries)

If desired, chill a rocks glass or double old-fashioned glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to cool it.

Prepare and chill glass

In a cocktail shaker, add blanco tequila (2 oz), freshly squeezed lime juice (0.75 oz), pineapple juice (1 oz), agave nectar (0.5 oz), orange curaçao (0.5 oz), and 2 dashes of Angostura bitters.

Combine ingredients

Fill the shaker with approx. 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is very cold and the mixture is well diluted and slightly frothy.

Add ice and shake

Discard any ice water from the chilled glass if used. Fill the chilled rocks glass with cracked ice (about 1 cup).

Prepare serving glass

Double-strain the shaken cocktail over the cracked ice into the prepared glass using a Hawthorne strainer and, if available, a fine mesh strainer to catch small ice shards and pulp. This yields a smooth, slightly textured drink.

Strain and serve

Thread a pineapple wedge and lime wheel on the rim or place them on the ice. Clap a mint sprig between your palms to release aromatics and tuck it into the glass beside the garnish (optional). Serve immediately.

blanco tequila

freshly squeezed lime juice

pineapple juice

agave nectar

orange curaçao

Angostura bitters

ice (for shaking)

cracked ice (for serving)

pineapple wedge or wheel

lime wheel

mint sprig (optional)

Ensure the Modelo Especial is well chilled (around 38–45°F / 3–7°C). If beer is at room temperature, refrigerate for at least 2 hours or place in an ice bath for 20–30 minutes.

Chill beer

Place the pilsner or beer glass in the freezer for 10–20 minutes or fill it briefly with ice and cold water to chill, then discard ice and water just before pouring.

Chill glass (optional)

If using ice in the glass (optional): add up to 1 cup of ice to the chilled glass. Note: adding ice will dilute carbonation and flavor; traditional service is without ice.

Open the bottle or can. If bottle, use the bottle opener and quickly discard the cap. Hold the chilled glass at a slight angle (about 45°). Begin pouring the Modelo slowly down the side of the glass to preserve carbonation, then straighten the glass as it fills to create a 1/2 to 1 inch (1–2 cm) head of foam.

If you like a hint of citrus, run a lime wedge around the rim and drop the wedge into the beer or serve it on the glass. Serve immediately.

Modelo Especial (bottles or cans)

Ice (optional, for serving)

Lime wedge (optional garnish)

Tall chilled pilsner or beer glass

Bottle opener (if bottle)

Make sure the Corona Light bottle has been refrigerated for at least 2–3 hours so it is well chilled (ideally 38–42°F / 3–6°C). Cold beer tastes best and reduces foam when opening.

Cold Beer

If you prefer to serve in a glass with a salted rim, run the lime wedge around the outer rim of a chilled pint or beer glass, then dip the rim lightly into the coarse salt to coat the edge. Set the glass aside in the refrigerator to remain cold.

Open the chilled Corona Light bottle carefully using a bottle opener. Hold the bottle at a slight angle away from you and other people to avoid spills if it foams.

If serving with lime: take the lime wedge and squeeze a small amount (a half-teaspoon to a teaspoon) of juice into the bottle mouth or into the glass, then drop the wedge into the bottle or glass. Many people prefer to insert the wedge into the bottle neck before drinking.

If you salted the rim, pour the beer gently into the prepared glass, tilting the glass to minimize foam. Alternatively, keep the beer in the bottle and drink directly from it with the lime wedge in the neck.

If you like your Corona Light very cold and slightly diluted, add 3–4 ice cubes to the glass before pouring. Note: adding ice will dilute flavor and reduce carbonation faster.

Serve immediately. Sip and enjoy responsibly. One bottle yields a single serving.

Corona Light bottles (or similar light Mexican lager)

Key lime or lime wedge

Coarse salt (optional, for glass rim)

Ice (optional, if you prefer)

Fill a tall Collins glass (or highball) with cubed ice about three-quarters full.

Build the cocktail

Pour 1.5 oz light rum, 0.5 oz triple sec, 0.5 oz fresh lime juice and 0.25 oz simple syrup over the ice.

Add 2 dashes Angostura bitters on top of the spirit mixture.

Stir gently with a bar spoon 6–8 rotations to combine spirits, citrus and bitters without over-diluting.

Slowly pour 6 oz chilled pale lager (a Corona or similar Mexican lager) down the side of the glass so it layers with the cocktail base. Pouring slowly preserves carbonation and creates an even blend.

Top with beer

Garnish with a lime wheel or wedge on the rim and optionally a mint sprig slapped between your palms then added for aroma.

Serve with a long spoon or straw so the drinker can stir to taste. Recommended to stir gently once or twice before drinking for a consistent flavor.

light rum

triple sec (or Cointreau)

simple syrup (1:1)

chilled pale lager (Corona or similar)

ice (cubed)

lime wheel or wedge

Place a white wine glass or a large coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays bright and cold.

Chill glassware

In a cocktail shaker, add the elderflower liqueur, dry blanc vermouth, fresh lemon juice, and simple syrup. Add 4–6 large ice cubes to the shaker.

Combine base ingredients

Firmly cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and slightly frosted. This chills and slightly dilutes the liqueur/juice mixture for balance.

Shake to integrate and chill

Open the shaker and strain the shaken mixture into the chilled glass. Immediately top with the 6 oz of well-chilled Chardonnay, pouring gently to preserve carbonation (if any) and aromatics. Stir once gently with a bar spoon (1–2 slow turns) to integrate the wine with the shaken base.

Add chilled wine

If desired, add 1 dash of aromatic bitters on top for a subtle spice note. Garnish with a fresh mint sprig slapped between your hands to release aroma and set it on the rim, and float a thin lemon wheel or twist on the surface.

Finish and garnish

Serve immediately while cold. Encourage guests to sip slowly to enjoy the floral elderflower and bright lemon balanced by the Chardonnay.