Churros de Cajeta

Crispy/Soft

Traditional Mexican cake soaked in three types of milk

Tres Leches Cake

Tacos

La Media Luna Molcajete

Coconut Margarita

Beso de Luna

Baja Shrimp Tacos

Cochinito Pibil

Sea Food Molcajete

Corn chips crowned with ground beef or shredded chicken, topped with refried beans, lettuce, pico de gallo, guacamole, sour cream, yellow cheese and cheese sauce.

Nacho Lunch

Flour tortilla stuffed with your choice of protein, Mexican rice, refried beans, pico de gallo, lettuce, sour cream and mozzarella cheese. Protein choices: asada, chicken, Al pastor or chorizo.

Burrito Luna

2 corn tortilla tacos with your choice of protein: pollo, asada, chorizo or Al pastor. Crowned with onions and cilantro. Served with salsa verde, poblano rice and refried or charro beans.

Taco Special

Two corn tortillas stuffed with spinach and mozzarella cheese. Crowned with creamy spinach sauce. Served with poblano rice and refried or charro beans.

Spinach Enchiladas

One shredded chicken or ground beef crispy taco and one enchilada stuffed with shredded chicken, ground beef or cheese with cheese sauce. Served with poblano rice and refried or charro beans.

Speedy Gonzalez

Chicken on a bed of Mexican rice with cheese sauce, mozzarella cheese and tortillas.

Steven Special

One breaded fried avocado stuffed with your choice of chicken or steak. Crowned with your choice of sauce: habanero, chipotle, tomatillo or cheese. Served with pico de gallo salad, poblano rice and refried or charro beans.

Avocado Lunch

Two flour tortillas stuffed with mushrooms, onions, avocado and mozzarella cheese. Served with poblano rice and refried or charro beans.

2 Burritos

Flour tortilla stuffed with chicken, mozzarella cheese and refried beans. Crowned with our specialty sauce and mozzarella cheese. Served with poblano rice and refried or charro beans.

Burrito Grande

4 Bacon wrapped Tiger shrimp deep fried with our specialty sauce.

Wrapped Shrimp

Fried Ice Cream

Flan

Sopapilla with Ice Cream

Pastel de Leches

In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat.

Prepare the Dough

Once boiling, remove from heat and immediately stir in the all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.

Mix in Flour

Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Cool and Add Eggs

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

Heat the Oil

Transfer the churro dough to a piping bag fitted with a star tip. Pipe strips of dough into the hot oil, cutting them to your desired length.

Pipe the Dough

Fry the churros until they are golden brown and crispy, about 2-3 minutes per side. Remove them with a slotted spoon and drain on paper towels.

Fry Until Golden Brown

Using a churro filling tool or a small piping bag, fill each churro with cajeta, making sure to distribute evenly.

Fill with Cajeta

In a shallow dish, combine the granulated sugar and ground cinnamon.

Prepare the Coating

Roll the filled churros in the sugar-cinnamon mixture until well coated.

Coat the Churros

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

vanilla extract

cajeta (goat's milk caramel)

ground cinnamon

vegetable oil

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs. Then add in the milk and melted butter, whisking until fully combined.

Whisk Wet Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.

Combine Ingredients

In a large frying pan or skillet, heat the vegetable oil over medium heat. Ensure the oil is hot but not smoking.

Heat Oil

Using a ladle, pour the batter into the hot oil, making small circles. Cook for about 2-3 minutes on each side or until golden brown and crispy.

Cook Batter

Once cooked, remove the crispy/soft pieces and place them on a plate lined with paper towels to absorb excess oil.

Drain Excess Oil

Serve warm with your choice of optional toppings such as powdered sugar, maple syrup, or fresh berries.

Serve

All-purpose flour

Baking powder

Salt

Sugar

Eggs

Milk

Unsalted butter, melted

Vegetable oil

Powdered sugar

Maple syrup

Fresh berries

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

In another bowl, beat the eggs with the granulated sugar until the mixture is light and fluffy.

Beat Eggs and Sugar

Gradually add the flour mixture to the egg and sugar mixture, alternating with the whole milk and vanilla extract. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.

Bake the Cake

In a large bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Whisk until well blended.

Mix the Milks

Once the cake has cooled, poke holes all over the top using a fork. Pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 4 hours, preferably overnight.

Soak the Cake

In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Whip the Cream

Spread the whipped cream over the soaked cake evenly.

Top the Cake

Sprinkle cinnamon over the whipped topping and add fresh berries on top for decoration before serving.

Add Garnish

Granulated sugar

Whole milk

Vanilla extract

Sweetened condensed milk

Evaporated milk

Heavy cream

Cinnamon

In a large skillet, over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.

Cook the Ground Beef

Sprinkle the taco seasoning over the browned beef and stir to combine.

Add Taco Seasoning

Pour in the water and stir well. Bring the mixture to a simmer, reduce heat to low, and let it cook for about 5 minutes until the sauce thickens.

Add Water

Stir in the black beans and corn, mixing until heated through, about 2-3 minutes.

Add Black Beans and Corn

In a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side, until pliable.

Warm the Tortillas

Place a few spoonfuls of the beef mixture in the center of each tortilla.

Assemble Tacos

Top with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and a spoonful of salsa. Slice the avocado and place it on top or on the side.

Add Toppings

Fold the tortillas in half and serve immediately, with additional salsa and toppings on the side if desired.

Ground beef

Taco seasoning

Water

Black beans

Corn

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sour cream

Salsa

Avocado

In a bowl, combine lime juice, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk together until well blended.

Make the Marinade

Place the pork shoulder and chicken thighs in a large resealable bag or bowl. Pour the marinade over the meats, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.

Marinate the Pork and Chicken

While the meats are marinating, slice the chorizo into rounds and set aside. Leave the shrimp as is or season lightly with salt and pepper.

Prepare Chorizo and Shrimp

Preheat a grill to medium-high heat. Remove the marinated pork and chicken from the refrigerator. Grill the pork shoulder for about 15-20 minutes per side until fully cooked, and the chicken thighs for about 6-8 minutes per side until cooked through. Remove from the grill and let rest for 5 minutes.

Grill the Meats

In a skillet over medium heat, cook the sliced chorizo for about 5 minutes until browned. Add the shrimp and cook for another 3-4 minutes until the shrimp turns pink and opaque.

Cook Chorizo and Shrimp

In the same skillet, add sliced onions and bell peppers. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.

Sauté Vegetables

Slice the grilled pork and chicken into bite-sized pieces. Arrange the meats, chorizo, and shrimp on a large serving platter. Top with sautéed vegetables and garnish with fresh cilantro.

Assemble the Molcajete

Serve with warm corn tortillas, sliced avocado, sour cream, and your choice of salsa on the side for guests to customize their plates.

Serve with Toppings

Pork shoulder

Chicken thighs, boneless

Chorizo sausage

Shrimp, peeled and deveined

Bell peppers, assorted colors

Onion, sliced

Fresh cilantro, chopped

Lime juice

Olive oil

Garlic, minced

Ground cumin

Chili powder

Black pepper

Avocado, sliced

Salsa, your choice

Start by preparing your serving glass. Rub a lime wedge around the rim of the glass and dip it into a plate of salt to coat the rim. Set aside.

Prepare the Glass

In a blender, combine the coconut cream, tequila, lime juice, triple sec, and ice cubes. Blend on high speed until smooth and creamy.

Blend the Ingredients

Taste the mixture and add more lime juice or triple sec if desired. Blend again briefly to mix.

Taste and Adjust

Pour the blended coconut margarita into the prepared glass. Garnish with a lime wedge and sprinkle shredded coconut on top.

Pour and Garnish

Serve the coconut margarita immediately while it's chilled and refreshing.

Serve Immediately

Coconut cream

Tequila

Triple sec

Ice cubes

Lime wedges

Shredded coconut

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

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract. Whisk until fully incorporated.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Carefully stir in the boiling water until the batter is smooth and well combined. The batter will be thin.

Add Boiling Water

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

Bake the Cakes

Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.

Cool the Cakes

In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth.

Churros De Cajeta

Crispy/soft