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La Mesa

Flan

Sizzling steak or chicken served with peppers and onions.

Fajitas

A large burrito filled with rice, beans, and your choice of meat.

Burrito

Crispy tortilla chips topped with cheese, jalapeños, and guacamole.

Nachos

Corn tortillas filled with chicken and topped with enchilada sauce.

Enchiladas

Three soft corn tacos with your choice of meat.

Tacos

Corn tortillas stuffed with chicken and topped with green sauce

Enchiladas Verdes

Refreshing cocktail with mint, lime, and rum.

Mojito

Margarita

Fried dough pastries dusted with cinnamon sugar.

Churros

Corn tortillas filled with chicken and topped with red sauce.

Chicken Enchiladas

Marinated pork tacos with pineapple and onions.

Tacos Al Pastor

Melted cheese with chorizo and tortilla chips.

Queso Fundido

Freshly made guacamole served with tortilla chips.

Guacamole

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In a large mixing bowl, combine flour, yeast, salt, and water. Knead for about 10 minutes until smooth. Let it rise for 1 hour.

Make the Dough

After the dough has risen, punch it down and shape it into a round pizza base. Place it on a floured baking tray.

Shape the Dough

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Then add tomato sauce, dried oregano, and salt. Simmer for 15 minutes.

Combine Ingredients

Spread the prepared tomato sauce evenly over the pizza dough.

Spread the Sauce

Sprinkle shredded mozzarella cheese over the sauce, followed by pepperoni slices, bell peppers, onions, and olives.

Add Toppings

Preheat the Oven

Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Bake

Once baked, remove the pizza from the oven and top it with fresh basil leaves and a sprinkle of grated Parmesan cheese.

Add Garnish

Slice the pizza into 8 pieces and serve hot.

Slice and Serve

Pizza Dough

Tomato Sauce

Olive Oil

Garlic (minced)

Dried Oregano

Salt

Mozzarella Cheese (shredded)

Pepperoni Slices

Bell Peppers (sliced)

Onions (sliced)

Olives (sliced)

Fresh Basil Leaves

Parmesan Cheese (grated)

Cut the corn tortillas into triangles or strips.

Prepare the Tortillas

In a large pot, heat the vegetable oil over medium heat. Once hot, add the tortilla pieces in batches, making sure not to overcrowd the pot. Fry until golden brown and crispy, about 2-3 minutes per batch.

Fry the Chips

Using a slotted spoon, remove the chips from the oil and place them on paper towels to drain excess oil. Sprinkle with salt while still warm.

Drain and Season

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or a potato masher, mash the avocado until smooth or leave it slightly chunky, depending on your preference.

Mash the Avocados

Add lime juice, diced tomato, finely chopped red onion, cilantro, and salt to taste. Mix well until combined.

Mix in Other Ingredients

In a mixing bowl, combine the diced Roma tomatoes, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt to taste.

Stir the mixture gently until all ingredients are well incorporated. Adjust seasoning if necessary.

Mix and Serve

Corn tortillas

Vegetable oil

Ripe avocados

Lime juice

Tomato, diced

Red onion, finely chopped

Cilantro, chopped

Roma tomatoes, diced

Red onion, diced

Jalapeño, seeded and diced

In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves.

Make the Caramel

Once the sugar has dissolved, stop stirring and allow the mixture to boil. Watch closely until it turns a golden amber color, about 8-10 minutes.

Cook the Caramel

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

Coat the Flan Dish

In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and granulated sugar. Blend until smooth.

Blend the Custard Ingredients

Pour the blended custard mixture over the hardened caramel in the flan mold or ramekins.

Pour the Custard Mixture

Place the filled flan mold or ramekins in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Prepare for Baking

Preheat the oven to 350°F (175°C) and bake for 50-60 minutes or until the custard is set and a knife inserted comes out clean.

Bake the Flan

Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours before inverting onto a plate to serve.

Cool and Serve

sweetened condensed milk

evaporated milk

whole eggs

vanilla extract

granulated sugar

water

In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add the steak or chicken, ensuring it is well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

Marinate the Protein

While the protein is marinating, slice the bell peppers and onion into thin strips. Set aside.

Prepare the Vegetables

Heat a large skillet over medium-high heat. Add the marinated steak or chicken to the skillet and cook for about 5-7 minutes per side, or until cooked through and nicely browned. Remove from skillet and let rest for a few minutes before slicing.

Cook the Protein

In the same skillet, add the sliced bell peppers and onion. Sauté for about 4-5 minutes, or until they are tender and slightly caramelized.

Sauté the Vegetables

Slice the cooked protein into strips. On each flour tortilla, layer some of the sautéed peppers and onions, followed by the sliced protein. Add any optional toppings like sour cream, guacamole, shredded cheese, and salsa as desired.

Assemble the Fajitas

Serve the fajitas hot on a platter or individual plates, allowing everyone to customize their own with toppings.

Serve

Steak or Chicken Breast

Bell Peppers (mixed colors)

Onion

Chili Powder

Cumin

Garlic Powder

Black Pepper

Flour Tortillas

Sour Cream

Shredded Cheese

Salsa

In a small saucepan, heat the canned black beans over medium heat until warmed through. Stir occasionally to prevent sticking.

Heat the Beans

In a large bowl, combine the cooked rice, warmed black beans, shredded chicken, sour cream, shredded cheese, salsa, and taco seasoning. Mix well until all ingredients are evenly combined.

Mix the Filling

Lay a large flour tortilla flat on a clean surface.

Prepare the Tortilla

Spoon about 1 cup of the burrito filling mixture into the center of the tortilla.

Add Filling

Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling completely. Make sure to tuck in the sides as you roll.

Roll the Burrito

In a skillet over medium heat, add a small amount of oil. Once hot, place the rolled burrito seam-side down in the skillet.

Heat a Skillet

Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy.

Brown the Burrito

Remove from the skillet and cut in half if desired. Serve warm with extra salsa or sour cream on the side.

cooked rice

canned black beans

cooked chicken, shredded

sour cream

shredded cheese

salsa

taco seasoning

large flour tortillas

Preheat your oven to 180°C (350°F). Spread the tortilla chips evenly on a baking sheet.

Prepare the Chips

Sprinkle the shredded cheese evenly over the tortilla chips.

Add Cheese

Evenly distribute the sliced jalapeños over the cheese-topped tortilla chips.

Add Jalapeños

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

Bake the Nachos

Remove the nachos from the oven. Top them with dollops of guacamole and sour cream. Sprinkle chopped cilantro over the top for garnish.

Serve immediately while hot, with extra guacamole and sour cream on the side if desired.

Tortilla chips

Shredded cheese (cheddar or a blend)

Jalapeños (sliced)

Sour cream

Fresh cilantro (chopped)

In a large skillet over medium heat, add a little oil. Sauté the chopped onion and garlic until they are soft and translucent, about 3-4 minutes.

Cook the Chicken Filling

Add the shredded chicken, cumin, chili powder, salt, pepper, and chopped cilantro to the skillet. Stir well to combine and cook for another 5 minutes until heated through. Remove from heat and set aside.

Season the Filling

Preheat your oven to 375°F (190°C). In a large baking dish, spread 1 cup of enchilada sauce evenly on the bottom.

Take a corn tortilla, place about 2-3 tablespoons of the chicken filling in the center, roll it up, and place seam-side down in the baking dish. Repeat with all tortillas.

Fill the Tortillas

Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the sauce.

Top with Sauce and 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 until the cheese is bubbly and golden.

Bake the Enchiladas

Let the enchiladas sit for 5 minutes before serving. Garnish with additional cilantro if desired.

Cooked chicken, shredded

Onion, finely chopped

Garlic, minced

Chili powder

Pepper

Enchilada sauce

Shredded cheese (cheddar or Mexican blend)

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable. Keep them warm by covering with a clean kitchen towel.

Warm the Tortillas

In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 4-5 minutes.

Sauté the Onion and Garlic

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.

Brown the Ground Beef

Stir in the chili powder, cumin, salt, and black pepper. Cook for another 2-3 minutes until the spices are fragrant and everything is evenly combined.

Season the Meat

Take a warm tortilla and fill it with a generous portion of the seasoned ground beef. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa to your liking.

Build the Tacos

Repeat with the remaining tortillas and fillings. Serve immediately while warm.