Three tacos served with your choice of meat.

Tacos

Corn tortillas filled with your choice of meat and topped with sauce.

Enchiladas

A tropical blend of rum, coconut cream, and pineapple juice.

Pina Colada

Crispy tortilla chips topped with cheese, jalapeños, and sour cream.

Nachos

Classic cocktail made with tequila and lime juice.

Margarita

Flan

Fried dough pastry sprinkled with cinnamon sugar.

Churros

Soft corn tortillas filled with grilled steak, onions, and cilantro.

Steak Tacos

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

Chicken Enchiladas

Melted cheese with chorizo served with tortillas.

Queso Fundido

Fresh avocado dip served with tortilla chips.

Guacamole

Refreshing cocktail made with rum, mint, and lime.

Mojito

In a skillet over medium heat, add the ground beef. Cook until browned, about 8-10 minutes, breaking it apart with a spatula.

Cook Ground Beef

In a pot of boiling water, add chicken breast. Cook for 15-20 minutes until fully cooked. Shred using two forks.

Cook Chicken Breast

Slow cook the pork shoulder in a slow cooker with a little water for 6-8 hours on low until tender. Shred with two forks.

Cook Pork Shoulder

For each meat option, add chili powder, cumin, salt, and black pepper while cooking. Stir well to combine and let it cook for another 5 minutes.

Add Seasoning

In a separate skillet, heat the olive oil over medium heat. Add the corn tortillas one at a time and cook for about 30 seconds on each side until warmed and slightly crispy.

Heat Tortillas

Place a few spoonfuls of the cooked meat into each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, and chopped cilantro.

Fill Tacos

Serve the tacos with lime wedges on the side for squeezing over the top.

Serve

Corn tortillas

Olive oil

Ground beef

Chicken breast

Pork shoulder

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Salsa

Chopped cilantro

Lime wedges

Chili powder

Cumin

Salt

Black pepper

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Cook the meat

Add the ground beef or shredded chicken to the skillet. Stir in the cumin, chili powder, salt, and black pepper. Cook until the meat is browned and cooked through, about 5-7 minutes.

Add meat and spices

Once cooked, remove the skillet from heat and set the filling aside.

Set filling aside

In a saucepan over medium heat, combine the tomato sauce, broth, chili powder, garlic powder, salt, and black pepper. Stir well.

Combine sauce ingredients

Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.

Simmer the sauce

Preheat the oven

Take a corn tortilla and place a spoonful of the meat filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish.

Fill tortillas

Repeat the process with the remaining tortillas and filling until the dish is full.

Repeat filling

Once all tortillas are filled and in the dish, pour the prepared sauce evenly over the top of the enchiladas.

Pour sauce over enchiladas

Sprinkle the shredded cheese generously over the top of the enchiladas.

Add cheese

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let cool slightly. Garnish with chopped cilantro if desired before serving.

Garnish and serve

Ground beef or shredded chicken

Onion, chopped

Garlic, minced

Cumin powder

Tomato sauce

Chicken or vegetable broth

Garlic powder

Ground black pepper

Shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (optional)

In a blender, combine the white rum, pineapple juice, coconut cream, and crushed ice.

Combine Ingredients

Blend the mixture on high speed until smooth and creamy. This should take about 30 seconds to 1 minute.

Blend

Taste the mixture and adjust the sweetness by adding more pineapple juice or coconut cream if desired.

Taste and Adjust

Pour the blended piña colada into a chilled glass.

Pour into Glass

Garnish with a pineapple wedge and a maraschino cherry on top.

Garnish

Serve immediately with a straw and enjoy your refreshing piña colada!

White Rum

Pineapple Juice

Coconut Cream

Pineapple Wedge

Maraschino Cherry

Crushed Ice

Preheat Oven

Spread the tortilla chips evenly on a large baking sheet.

Arrange Tortilla Chips

Sprinkle the shredded cheddar cheese generously over the tortilla chips.

Layer Cheese

Distribute the pickled jalapeños evenly over the cheese.

Add Jalapeños

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Bake in Oven

Remove the nachos from the oven and top with dollops of sour cream, guacamole, fresh cilantro, and sliced black olives.

Serve the nachos hot and enjoy with your favorite salsa or dip.

Serve Immediately

tortilla chips

shredded cheddar cheese

pickled jalapeños

sour cream

guacamole

fresh cilantro

sliced black olives

Start by preparing your glass. Take a lime wedge and run it around the rim of the glass to moisten it. Then, dip the rim of the glass in salt to coat it lightly. Set aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of lime juice, and 1 oz of triple sec. Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Mix the Cocktail

Strain the mixture into the prepared glass over fresh ice or serve it straight up, depending on your preference. Optionally, you can add a lime wedge as garnish.

Strain and Serve

Tequila

Lime Juice

Triple Sec

Lime Wedge

In a small saucepan, combine the sugar and water for the caramel. Heat over medium heat, stirring until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a golden brown color, about 5-7 minutes.

Make the caramel

Quickly pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Coat the flan mold

In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend on medium speed until smooth and well combined, about 1-2 minutes.

Blend the custard ingredients

Carefully pour the blended custard mixture over the hardened caramel in the mold, ensuring not to disturb the caramel layer.

Pour into the mold

Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until set and a knife inserted comes out clean.

Bake the flan

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

Cool and chill

To serve, run a knife around the edges of the flan to loosen it from the mold. Invert onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy!

Serve the flan

Eggs

Sweetened condensed milk

Evaporated milk

Vanilla extract

Sugar

Water

In a medium saucepan, combine 1 cup of water, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Boil Water Mixture

Once the water mixture is boiling, remove it from heat and stir in 1 cup of all-purpose flour until a dough forms. Let it cool for about 5 minutes.

Add Flour

Add 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Incorporate Eggs

In a deep frying pan, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

In a small bowl, combine 1 cup of granulated sugar with 2 tablespoons of ground cinnamon. Set aside.

Mix Sugar and Cinnamon

Transfer the churro dough into a piping bag fitted with a large star tip. Once the oil is hot, carefully pipe 4-6 inch strips of dough directly into the hot oil.

Pipe the Dough

Fry the churros in batches for about 2-3 minutes on each side, or until golden brown and crispy.

Fry Churros

Remove the churros from the oil and let them drain on a paper towel. While they are still hot, roll them in the cinnamon sugar mixture to coat.

Drain and Coat

water

granulated sugar

salt

all-purpose flour

eggs

vegetable oil

ground cinnamon

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

Marinate the Steak

Add the flank or skirt steak to the marinade. Ensure the steak is evenly coated. Cover and let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

Coat the Steak

Preheat your grill over medium-high heat. Once hot, place the marinated steak on the grill. Grill for about 4-5 minutes on each side, or until it reaches your desired doneness (medium rare is about 130°F).

Grill the Steak

Once grilled, remove the steak from the grill and let it rest for 5 minutes before slicing it against the grain into thin strips.

Rest the Steak

In a skillet over medium heat, add a small amount of olive oil. Add the sliced onions and sauté until they are soft and translucent, about 5-7 minutes.

Cook the Onions

In a separate pan or directly on the grill, warm the corn tortillas for about 30 seconds on each side until they are pliable.

Warm the Tortillas

Take a warm tortilla, add a few strips of grilled steak, some sautéed onions, and a sprinkle of chopped cilantro. Repeat with remaining tortillas and filling.

Assemble the Tacos

Steak (flank or skirt)

Onion (thinly sliced)

Fresh cilantro (chopped)

In a large bowl, combine the shredded cooked chicken, chopped onion, shredded cheese, chopped cilantro, ground cumin, and salt. Mix well until all ingredients are evenly combined.

Prepare the Chicken Filling

In a skillet, heat the oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side until they are pliable. Remove and place them on paper towels to drain excess oil.

Heat the Tortillas

Take one tortilla and spoon some of the chicken filling (about 2-3 tablespoons) into the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

Assemble the Enchiladas

Once all enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top, ensuring all enchiladas are covered.

Add the Sauce

Sprinkle additional shredded cheese on top of the enchiladas for extra flavor.