LS Disaronno

LA HACIENDA

Mains

Desserts

Cocktails

Starters

Four chicken tenders cooked to perfection.

Chicken Tenders

Chicken Breast

Cheese enchilada covered with queso Amarillo.

Enchilada

Crisp tortillas topped with queso Amarillo, beans, lettuce, tomato, and sour cream, can add shredded beef or chicken if requested.

Nachos

Small flour tortilla filled with cheese, garnished with lettuce, tomato, and sour cream, can add shredded beef or chicken if wanted.

Kids Quesadilla

Crispy or soft shell taco filled with either shredded chicken or shredded beef topped with lettuce, tomato, and cheese.

Kids Taco

Carne asada, french fries, queso Blanco, refried beans, guacamole, and crema fresca wrapped in a toasted flour tortilla.

Globe Master Burrito

Save the flour tortilla! Layers of our shredded beef, black beans, Mexican rice, queso Blanco, pico de gallo, and our homemade crema Fresca, choose between shredded beef or shredded chicken!

Burrito Bowl

Our biggest burrito enough for two amigos or Amigas to share. Homemade chorizo, al pastor meat, chicken, steak, refried and black beans, sauteed onions and pepper topped with queso and pico de gallo, and a crema fresca drizzle.

Galaxy Burrito

A large soft tortilla filled with thinly sliced steak, caramelized onions, peppers, jalapenos, and melted cheese.

Way South of Philly Burrito

A large flour tortilla filled with shredded beef, deep-fried and covered with queso Amarillo garnished with lettuce and sour cream, choose between shredded beef or shredded chicken!

Chimichanga

A large soft flour tortilla filled with fajita steak, black beans, cheese, fajita onions, and peppers, topped with queso Blanco, and a dash of cilantro. Choose between chicken, steak, or portabella!

Fajita Burrito

Melted jack and cheddar cheese with pico de gallo (optional) in a large flour tortilla, garnished with lettuce and sour cream on the side, add on steak or chicken as a delicious change!

Quesadilla Grande

Fajitas to share! Choose between double chicken, chicken & steak, steak, or shrimp!

Fajitas Para Dos

Includes Steak, Chicken, Shrimp, and Carnitas!

Fajita Grande

Choose between Chicken, Steak, Portabella, Shrimp, and Veggie!

Fajitas Para Uno

Choose between Chicken, Steak, Portabella, Shrimp, or Veggie!

Pineapple Fajita

Steamed and grilled corn with mayo, cotija Mexican cheese, and chile powder (Optional).

Street Corn

Fill a highball glass with ice cubes to chill it while you mix the cocktail.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Disaronno Amaretto and 1 oz of sweet and sour mix. Shake well to combine.

Mix the Ingredients

Strain the mixture into the prepared highball glass over the ice. Top off with 4 oz of lemon-lime soda for a refreshing fizz.

Pour and Top

Add a maraschino cherry on top for garnish and extra flavor.

Garnish

Serve immediately with a straw or a stirrer for mixing.

Serve

Disaronno Amaretto

Sweet and Sour Mix

Lemon-Lime Soda

Maraschino Cherry

Ice Cubes

In a medium-sized saucepan, combine 1 cup of rice and 2 cups of chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.

Cook the Rice

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté for about 5 minutes, or until the vegetables are tender.

Sauté Vegetables

Add the ground beef and chorizo to the skillet with the vegetables. Cook, breaking the meat apart with a spatula, until browned and cooked through, about 7-10 minutes.

Brown the Meats

Stir in the drained black beans, corn, and diced tomatoes into the meat mixture. Add taco seasoning and mix well.

Add Beans and Corn

Reduce heat to low, cover, and let simmer for 10 minutes, stirring occasionally to combine flavors.

Simmer

Once the rice is cooked, fluff it with a fork and then mix it into the meat and vegetable mixture. Stir until everything is well combined.

Mix in Rice

Serve the mixture in bowls, topped with shredded cheese, diced avocado, fresh cilantro, and a dollop of sour cream. Add sliced jalapeños for heat and a squeeze of lime juice for brightness.

Garnish and Serve

Ground Beef

Chorizo

Onion

Garlic

Bell Pepper

Black Beans

Corn

Diced Tomatoes

Taco Seasoning

Rice

Chicken Broth

Shredded Cheese

Fresh Cilantro

Avocado

Sour Cream

Sliced Jalapeños

Lime

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Prepare the Chicken

In a small bowl, mix together the garlic powder, paprika, salt, and black pepper. Rub the mixture evenly over the chicken breasts.

Season the Chicken

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Place the seasoned chicken breasts in the skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

Cook the Chicken

Once cooked, remove the chicken from the skillet and let it rest for 5 minutes before slicing.

Rest the Chicken

Slice the chicken breasts and garnish with fresh parsley before serving.

Olive Oil

Garlic Powder

Paprika

Salt

Black Pepper

Fresh Parsley

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients and mix until just combined.

Combine Mixtures

Carefully stir in the boiling water. The batter will be thin, but that’s okay.

Add Boiling Water

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool Cakes

In a medium bowl, beat the butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing well.

Prepare the Frosting

Add the milk and vanilla extract, beating until the frosting reaches a spreadable consistency.

Add Milk and Vanilla

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.

Frost the Cake

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Baking soda

Eggs

Milk

Vegetable oil

Vanilla extract

Boiling water

Butter

Confectioners' sugar

Fill a cocktail shaker with ice cubes to chill the cocktail.

Pour 2 oz of vodka, 1 oz of triple sec, 3 oz of cranberry juice, and 0.5 oz of lime juice into the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake Well

Strain the mixture into a chilled cocktail glass, discarding the ice from the shaker.

Strain into Glass

Garnish with a fresh lime wedge on the rim of the glass for a decorative touch.

Vodka

Triple Sec

Cranberry Juice

Lime Juice

Fresh Lime Wedge

Julienne the carrot, cucumber, and bell pepper into thin strips. Rinse and dry the mint and cilantro leaves.

Prepare the Vegetables

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until soft and pliable.

Soak the Rice Paper

Lay the softened rice paper on a clean surface. Place a small handful of rice noodles, julienned vegetables, mint, and cilantro in the center of the wrapper. Fold the sides in and roll tightly from the bottom up.

Assemble the Rolls

Continue this process with the remaining rice paper wrappers and filling ingredients.

Repeat

Serve the spring rolls with soy sauce and peanut sauce for dipping.

In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, salt, and water.

Blend the Ingredients

Blend the mixture until it is smooth and creamy. If the hummus is too thick, add a little more water or olive oil to reach desired consistency.

Process Until Smooth

Taste the hummus and adjust seasoning as needed, adding more salt or lemon juice to suit your preference.

Taste and Adjust

Transfer the hummus to a serving bowl, drizzle with a little olive oil, and serve with pita bread or fresh vegetables for dipping.

rice paper wrappers

carrot, julienned

cucumber, julienned

bell pepper, julienned

fresh mint leaves

fresh cilantro leaves

rice noodles, cooked

soy sauce

peanut sauce

canned chickpeas, drained

tahini

lemon juice

garlic, minced

olive oil

cumin

salt

water

Rinse the chicken tenders under cold water and pat them dry with paper towels.

In three separate shallow bowls, place flour in the first bowl, beaten eggs in the second bowl, and bread crumbs mixed with salt, pepper, garlic powder, and paprika in the third bowl.

Set Up Breading Station

Coat each chicken tender first in the flour, then dip it into the beaten eggs, and finally coat it with the seasoned bread crumbs, pressing gently to adhere.

Breading the Chicken

In a large skillet, heat the cooking oil over medium-high heat until it shimmers.

Carefully add the breaded chicken tenders to the hot oil, cooking them for about 4-5 minutes on each side or until they are golden brown and cooked through. Ensure not to overcrowd the skillet; you may need to do this in batches.

Fry the Chicken Tenders

Once cooked, remove the chicken tenders from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot.

Drain and Serve

Chicken breast tenders

Bread crumbs

Black pepper

Garlic powder

Cooking oil

In a mixing bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Whisk together until well blended.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F or 190°C to 232°C).

Ls Disaronno

La Hacienda