ESPOLON BLANCO ESPOLON REPOSADO TEQUILA

CASAMIGOS

grilled corn tortillas, the best chimichurri, cilantro & onion honey habibi crema, rice & black beans

SIDEWALK SCALLOPS

the best chimichurri, bravas sauce, smokey citrus salt, pickled pepper, lime, cotija cheese, taco spice, chile lime mayo, tortilla crumble

THE CALAMARI

MIXED TACOS

tater tots, queso, pico, hot sauce, tortilla crumble

NACHO TOTS

PORK BELLY PASTOR QUESADILLA

sherry, smoked paprika, cream, torn bread

SHRIMP IN GARLIC SAUCE

greek marinated veggies, feta, crispy chickpeas, tzatziki crema

FALAFEL TACOS

stewed pulled beef, lettuce, pico, cheese, sour cream, taco sauce, rice and beans

SHORT RIB HARD TACOS

corn tortilla quesadilla, onion, cilantro, pulled pork carnitas, dipping broth, rice & beans

BIRRIA TACOS

awesome slaw & sauce, pico, guacamole, tortilla crumble, black hot sauce, rice & beans

CRISPY FISH TACOS

corn salsa, bbq jus, cotija, marketa fries

BBQ CHICKEN QUESADILLA TACOS

SOUTHWEST CHICKEN SALAD

shredded lettuce, pico, cheese, sour cream, flour tortillas, black hot sauce, rice and beans

MOM'S TURKEY SOFT TACOS

DIP TRIO

freshly prepared tomato salad tossed with onion, jalapeño, cilantro and lime juice

PICO DE GALLO

a true classic with scents of lime, studded with cilantro, red onion

SUZIE'S GUACAMOLE

QUESO

Spread coarse salt on a small plate. Rub a lime wedge around the rim of each glass, then dip rims into salt to coat lightly. Set rims aside.

Prepare glass rims

In a large cocktail shaker, combine tequila, fresh lime juice, triple sec, agave nectar or simple syrup. Add ice to the shaker and cover.

Chill and measure

Shake vigorously for 15–20 seconds until well chilled and diluted slightly. Strain into prepared glasses filled with fresh ice.

Shake

Garnish each glass with a lime wedge. If desired, finish with a light dusting of lime zest on top for aroma.

Garnish and finish

Espolon Blanco Espolon Reposado Tequila

Fresh lime juice

Triple sec

Agave nectar or simple syrup

Fresh lime wedges

Coarse salt

Lime zest (optional)

If rimming the glass, spread coarse salt on a small plate. Run a lime wedge around the rim of a chilled rocks or highball glass, then dip rim into the salt to coat. Fill glass with ice to chill while mixing the drink.

Prepare glass

In a cocktail shaker, add tequila, fresh lime juice, triple sec, and agave nectar. Add ice to the shaker until it’s about halfway full.

Combine ingredients

Secure the shaker and shake vigorously for about 15 seconds until well chilled and diluted slightly.

Fill the prepared glass with fresh ice. Strain the cocktail mixture into the glass over the ice. Garnish with a lime wheel or twist on the rim.

Strain and serve

Taste and adjust: if you prefer sweeter, add a touch more agave; if too tart, add a few drops of water or a splash more agave and shake briefly.

Tequila Blanco or Reposado

Triple sec or Cointreau

Lime wheel or twist

Coarse salt (for rimming, optional)

Pat scallops dry with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.

Prep and season scallops

In a blender or small processor, blend fresh cilantro, parsley, garlic, red pepper flakes, red wine vinegar, olive oil, and a pinch of salt until smooth but rustic. Adjust acidity with more vinegar if needed.

Make chimichurri

In a bowl, whisk crema with finely chopped cilantro and a spoonful of honey, plus a few drops of lime juice. Fold in finely diced onion for sweetness and aroma.

Cilantro & onion honey habibi crema

Reheat the cooked rice and black beans on the stovetop with a splash of water or broth to loosen. Season lightly with salt and a squeeze of lime.

Rice and beans base

Heat a dry skillet over medium-high heat. Lightly brush tortillas with a touch of olive oil, then grill 20-30 seconds per side until charred in spots. Keep warm wrapped in a clean cloth.

Char tortillas

In a hot skillet with a little oil, sear scallops 1.5–2 minutes per side until golden crust forms and interior is just opaque. Do not overcook.

Sear scallops

Spread a spoonful of crema onto each tortilla, top with a few grains of rice and a scoop of beans. Add a few scallops, drizzle with chimichurri, and finish with chopped cilantro. Serve with lime wedges.

Assemble

Fresh sea scallops

Corn tortillas

Olive oil

Salt

Black pepper

Chimichurri (cilantro-pesto style)

Fresh cilantro, chopped

Onion honey habibi crema

Cooked white rice

Cooked black beans

Lime wedges

Rinse calamari rings and pat dry thoroughly. Pat dry to ensure crispy coating. In a bowl, mix flour, 1 tsp salt, black pepper, smoked paprika, garlic powder, and cayenne (if using). In a separate bowl whisk egg with ¼ cup water.

Prep and marinade

Dust calamari rings lightly in the seasoned flour mixture, tapping off excess. Dip into the egg wash, then dredge again in the flour mixture for a double-coating. Let rest on a rack for 5 minutes to set the crust.

Coating

Heat olive oil in a heavy skillet or deep fryer to 350°F (175°C). Fry calamari in batches 1–2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.

Frying

In small bowls, portion chimichurri, bravas sauce, chile lime mayo, pickled pepper slices, lime juice, and lime zest. Stir cotija cheese with tortilla crumble and a pinch of salt for a crumbled topping.

Sauce prep

Toss fried calamari with half of the chimichurri and bravas sauce to coat lightly. Plate with a drizzle of remaining chimichurri and bravas sauce over the top. Scatter lime zest, cotija-tortilla crumble topping, and pickled peppers. Finish with a light drizzle of chile lime mayo and a final squeeze of lime juice.

calamari rings

smoked paprika

garlic powder

cotija cheese, finely crumbled

tortilla chips, crushed (for crunch and topping)

all-purpose flour

water

salt

black pepper

olive oil

chimichurri sauce

bravas sauce

lime juice

lime zest

chile lime mayo

pickled pepper slices

tortilla crumble

cayenne pepper (optional, for heat)

Wash and chop lettuce, tomatoes, cilantro. Grate or shred cheese if needed. Set toppings in separate small bowls for easy access.

Prepare toppings

Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 6-8 minutes.

Cook beef

Stir in taco seasoning, tomato sauce, water, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Season beef

Warm tortillas in a dry skillet for about 20-30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes.

Warm tortillas

Place a tortilla on a plate. Add a portion of seasoned beef, then top with lettuce, tomato, cheese, sour cream, cilantro, and a squeeze of lime. Repeat with remaining tortillas.

Assemble tacos

soft corn tortillas

ground beef

onion, finely chopped

garlic cloves, minced

taco seasoning

tomato sauce

shredded lettuce

diced tomato

shredded cheese (cheddar or Monterey Jack)

sour cream

fresh cilantro, chopped

lime wedges

Preheat oven to 425°F (220°C). Spread frozen tater tots on a baking sheet in a single layer. Bake for 20-25 minutes until crispy and golden, turning once halfway through.

Prep and bake tots

In a small saucepan over low heat, warm the queso or nacho cheese sauce until it reaches a pourable consistency. If using shredded cheeses, melt with a splash of the liquid from the pico or a small amount of milk to keep it smooth.

Warm sauces

Once tots are crispy, transfer to an oven-safe skillet or small sheet pan. If using refried beans, spread a thin layer on the bottom as a bed. Sprinkle half of the shredded cheddar and jack cheese over the tots.

Assemble base

In a small bowl, crush the tortilla chips into crumbs and sprinkle over the cheese layer to add crunch.

Crumble tortilla chips

Drizzle hot sauce over the tots. Spoon warm queso sauce over the top. Add pico de gallo in dollops and scatter remaining shredded cheeses over everything.

Add toppings and sauce

Bake in the oven for 5-7 minutes at 425°F (220°C) until cheese is melted and bubbly.

Bake to melt

Remove from oven. Garnish with sliced green onions, cilantro, and optionally jalapeños. Serve immediately with extra pico and hot sauce on the side.

Finish and serve

frozen tater tots

cheddar cheese, shredded

jack cheese, shredded

pico de gallo

queso blanco or nacho cheese sauce

hot sauce

tortilla chips, crushed

refried beans (optional bed or topping)

green onions, sliced

cilantro, chopped (optional)

jalapeño, sliced (optional)

In a bowl, whisk together orange juice, pineapple juice, achiote paste, minced garlic, orange zest, ground guajillo, cumin, smoked paprika, black pepper, and salt until smooth.

Prepare marinade

Score the pork belly skin lightly. Place in a nonreactive container and pour marinade over, ensuring all surfaces are coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate pork

Preheat oven to 300°F (150°C). Transfer pork belly with marinade to a baking dish. Roast uncovered until the fat renders and meat reaches 165°F (74°C), about 2.5 to 3 hours. Baste once midway.

Roast to render

Let pork cool slightly, then shred. Return to oven on a sheet pan at 425°F (220°C) for 8–10 minutes to crisp edges.

Shred and crisp (optional)

Roast the poblano pepper until blistered, peel, seed, and slice. Sauté onion slices in a hot skillet with a touch of oil until caramelized and translucent.

Prepare vegetables

In a bowl, combine shredded pork belly, roasted poblano, sautéed onions, chopped cilantro, and a light splash of hot sauce if desired.

Mix fillings

Lay one tortilla in a large skillet over medium heat. Sprinkle a thin layer of Oaxaca or mozzarella cheese on half the tortilla, add the pork mixture, more cheese, and finish with cotija. Fold the tortilla over.

Assemble quesadillas

Cook 2–3 minutes per side, pressing gently with a spatula until the tortillas are crisp and cheese is melted. Repeat with remaining tortillas.

Cook and flip

Cut into wedges and serve with lime wedges, cilantro, and a light hot sauce or crema if desired.

Serve

pork belly

orange juice

pineapple juice

achiote paste

orange zest

ground guajillo peppers

ground cumin

fresh black pepper

pork belly, marinated and roasted

poblano pepper, roasted and sliced

white onion, thinly sliced

tejate or orange hot sauce (optional)

queso Oaxaca or mozzarella, shredded

cotija cheese, crumbled

corn tortillas

Brush bread slices with a little olive oil, then toast in a hot skillet or oven until golden and crisp. Tear toasted bread into rough crouton-sized pieces and set aside to sprinkle over the finished dish.

Prepare the garlic bread (optional base)

In a large skillet over medium heat, heat olive oil and 1 tablespoon butter until shimmering. Add minced garlic and sauté 30–45 seconds until fragrant and lightly golden. Add shrimp in a single layer, season with salt, black pepper, and smoked paprika. Sauté 2–3 minutes, turning once, until shrimp are pink and just cooked through. Remove shrimp to a plate and reserve juices in the pan.

Brown garlic and shrimp

Pour in sherry to deglaze the pan, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in heavy cream and bring to a gentle simmer. Add remaining butter and simmer until sauce thickens slightly, about 2–3 minutes. If using red pepper flakes, add now.

Make the sherry-garlic sauce

Return shrimp to the pan and toss to coat in the sauce. Stir in torn bread pieces to absorb the sauce and add texture. Cook for another 1–2 minutes to heat through. Adjust seasoning with salt and pepper if needed. Remove from heat and sprinkle with chopped parsley.

Espolon Blanco Espolon Reposado Tequila

Casamigos

Sidewalk Scallops

The Calamari

Mixed Tacos

Nacho Tots

Pork Belly Pastor Quesadilla

Shrimp In Garlic Sauce

Falafel Tacos

Short Rib Hard Tacos

Birria Tacos

Crispy Fish Tacos

Bbq Chicken Quesadilla Tacos

Southwest Chicken Salad

Mom's Turkey Soft Tacos

Dip Trio

Pico De Gallo

Suzie's Guacamole

Queso