Quesadillas filled with flavorful birria meat.

Birria Quesadillas

Fried Banana

A combination of grilled meats served with sides.

Mixed Grill

Loaded nachos with chicken, chili, and real veggies.

Nacho la Hacienda Del Rio

Grilled meat served with traditional fajita accompaniments.

Fajita

A combination of grilled meat served with fajita toppings.

Combo Fajita

Ice cream fried to perfection, served with a crispy coating.

Fried Ice Cream

A delicious burrito served in a bowl with all the toppings.

Burrito Bowl

Fresh avocado salad with a blend of flavors.

Avocado Salad

Birria Tacos

Vanilla ice cream coated in a crispy shell, served with chocolate sauce and whipped cream.

Fried Vanilla Ice Cream

A flavorful chicken dish served with spinach.

Chicken with Spinach Dish

A platter of assorted specialties from the menu.

Hacienda Platter

Authentic street-style tacos with your choice of filling.

Street Taco

A delightful mix of shrimp and avocado in a salad.

Shrimp Avocado Salad

A fresh salad topped with taco ingredients.

Taco Salad

In a large pot, combine the beef chuck roast, dried guajillo chiles, dried ancho chiles, garlic cloves, cumin, oregano, bay leaves, salt, black pepper, and water. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 2 to 3 hours, or until the meat is tender and easily shreds.

Prepare the Birria

Once cooked, remove the beef from the pot and shred it with two forks. Reserve the cooking liquid.

Shred the Meat

Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle cheese on one half of the tortilla. Add a generous amount of the shredded birria meat and some chopped cilantro. Fold the tortilla over to create a half-moon shape.

Prepare the Quesadillas

Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

Cook the Quesadilla

Serve the quesadillas hot with lime wedges and a small bowl of the reserved cooking liquid for dipping.

Serve

Beef chuck roast

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

Cumin

Oregano

Bay leaves

Salt

Black pepper

Water

Corn tortillas

Shredded cheese (Oaxaca or mozzarella)

Chopped cilantro

Lime wedges

In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Gradually add water while whisking until you achieve a smooth batter.

Prepare the Batter

Peel the ripe bananas and slice them into thick pieces (about 1/2 inch thick).

Prepare the Bananas

In a deep frying pan, heat the vegetable oil over medium heat until hot.

Heat the Oil

Dip each banana slice into the batter, allowing excess batter to drip off. Carefully place the battered banana slices into the hot oil, frying in batches if necessary. Fry until golden brown, about 2-3 minutes on each side.

Fry the Bananas

Once fried, remove the banana slices with a slotted spoon and place them on paper towels to drain excess oil. Serve warm as a dessert.

Drain and Serve

ripe bananas

all-purpose flour

sugar

baking powder

salt

water

vegetable oil

In a bowl, mix together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts, pork chops, beef steaks, and sausages in a large resealable bag. Pour the marinade over the meats, seal the bag, and refrigerate for at least 1 hour (or overnight for best flavor).

Marinate the Meats

Preheat the Grill

Remove the meats from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, pork chops for 5-6 minutes per side, beef steaks for 4-5 minutes per side, and sausages for 8-10 minutes, turning occasionally until cooked through.

Grill the Meats

While the meats are grilling, boil or grill the corn on the cob until tender. Prepare the mixed salad and toast the garlic bread.

Prepare the Sides

Arrange the grilled meats on a platter with the corn, mixed salad, and garlic bread on the side. Enjoy!

Chicken breasts

Pork chops

Beef steaks

Sausages

Preheat your oven to 350°F (175°C). Spread the tortilla chips evenly on a large baking sheet.

Prepare the Base

Top the tortilla chips with the shredded chicken, chili, diced tomatoes, diced bell peppers, and shredded cheese.

Layer the Ingredients

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

Bake

Remove from the oven and top with sliced jalapeños, sour cream, chopped green onions, and guacamole.

Add Toppings

Serve immediately while hot and enjoy your loaded nachos!

Tortilla chips

Cooked chicken, shredded

Chili (canned or homemade)

Shredded cheese (cheddar or Mexican blend)

Diced tomatoes

Diced bell peppers

Sliced jalapeños

Sour cream

Chopped green onions

Guacamole

In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Add the chicken breast and coat well. Let it marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is grilling, slice the bell peppers and onion. In a skillet over medium heat, add a little olive oil and sauté the vegetables until soft and slightly charred, about 5-7 minutes.

Sauté the Vegetables

Warm the tortillas on the grill or in a separate skillet for about 1 minute on each side.

Prepare the Tortillas

Slice the grilled chicken and serve it on warm tortillas with sautéed vegetables. Top with sour cream, guacamole, and pico de gallo as desired.

Assemble the Fajitas

Chicken Breast

Bell Peppers

Onion

Olive Oil

Lime Juice

Garlic Powder

Chili Powder

Black Pepper

Tortillas

Sour Cream

Pico de Gallo

In a bowl, combine olive oil and fajita seasoning. Add the chicken and steak, ensuring they are well-coated. Let marinate for at least 30 minutes.

Preheat the grill to medium-high heat. Grill the marinated chicken and steak for 6-8 minutes on each side or until fully cooked. Remove from grill and let rest for a few minutes before slicing.

Grill the Meat

In a skillet, add a little olive oil over medium heat. Add sliced bell peppers and onions, sautéing until tender (about 5-7 minutes).

Wrap the tortillas in aluminum foil and place them on the grill for about 5 minutes or until warmed through.

Warm the Tortillas

Slice the grilled chicken and steak. Serve on tortillas with sautéed vegetables, sour cream, guacamole, salsa, and lime wedges.

Chicken breast

Sirloin steak

Bell peppers (mixed colors)

Olive oil

Fajita seasoning

Flour tortillas

Salsa

Scoop the vanilla ice cream into 4 equal balls and place them on a baking sheet. Freeze for at least 2 hours until firm.

Prepare the Ice Cream

In a blender or food processor, crush the cornflakes into small crumbs. In a bowl, mix the flour, sugar, and cinnamon together. In another bowl, beat the eggs with the milk.

Prepare the Coating

Remove the ice cream balls from the freezer. Dip each ball first into the flour mixture, then into the egg mixture, and finally roll in the crushed cornflakes until well coated. Repeat for all balls.

Coat the Ice Cream

Place the coated ice cream balls back in the freezer for at least 1 hour to harden.

Freeze Again

In a deep pan or fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the frozen ice cream balls and fry for about 10-15 seconds until golden brown.

Fry the Ice Cream

Quickly remove the fried ice cream and drain on paper towels. Serve immediately with chocolate syrup, whipped cream, and cherries on top.

Vanilla Ice Cream

Cornflakes

All-purpose flour

Eggs

Milk

Sugar

Cinnamon

Vegetable oil

Chocolate syrup

Whipped cream

Cherries

In a medium saucepan, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Cook the Rice

While the rice is cooking, prepare the remaining ingredients: drain and rinse the black beans, thaw the corn if using frozen, and chop the cherry tomatoes, red onion, and cilantro.

Prepare the Ingredients

In a large bowl, start with a base of brown rice. Layer on black beans, corn, cherry tomatoes, red onion, avocado slices, and shredded cheese.

Assemble the Bowl

Top the bowl with sour cream, chopped cilantro, and a squeeze of lime juice. Season with salt and black pepper to taste.

Serve immediately with lime wedges on the side for extra flavor.

Brown rice

Black beans (canned, drained and rinsed)

Corn (canned or frozen)

Cherry tomatoes (halved)

Red onion (diced)

Avocado (sliced)

Fresh cilantro (chopped)

Lime (cut into wedges)

Start by washing all fresh vegetables thoroughly. Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl.

Cut the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. Add all chopped vegetables to the bowl with the avocados.

Chop the Vegetables

Roughly chop the fresh cilantro and add it to the mixing bowl.

Add Fresh Herbs

In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad ingredients and gently toss everything together until well combined. Serve immediately.

Combine and Serve

Ripe avocados

Cherry tomatoes

Cucumber

Red onion

Fresh cilantro

Lime juice

In a large pot, add the beef chuck roast, blended chili mixture, bay leaves, and remaining water. Bring to a boil, then reduce heat to low and simmer for about 2-3 hours, until the meat is tender and easily shredded.

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot to soak up the juices.

Heat a skillet over medium heat. Dip a corn tortilla into the birria broth, then place it in the skillet. Add shredded beef to one half of the tortilla, sprinkle with chopped onions and cilantro, and fold the tortilla in half.

Prepare the Tacos

Cook the tacos for about 2-3 minutes on each side until crispy and golden. Serve with lime wedges and additional broth for dipping.