romaine, pico de gallo, corn, cotija, guacamole, black beans, tortilla strips, charred poblano ranch

LA PRESA SALAD

blanco

extra añejo

plata

añejo

reposado

HIBISCUS AGUA FRESCA

MEXICAN COKE (bottle)

SOFT DRINKS

grilled chicken, queso, grilled onion, salsa roja

CHICKEN AL CARBÓN

CHICKEN VERDE

corn tortilla, chihuahua cheese, onion, cilantro, consommé

LP QUESABIRRIA BEEF

WITH THREE CHEESE BLEND, PICO DE GALLO, SOUR CREAM, TAQUERIA VERDE

QUESADILLAS

GROUND BEEF

with rice, guacamole, pico de gallo, sour cream, corn, black beans, tortilla strips

LA PRESA POWER BOWL

avocado, lime, jalapeño, onion, cilantro

GUACAMOLE + CHIPS

choose one: salsa roja, salsa verde, pineapple salsa or poblano ranch

SALSA + CHIPS

topo chico seltzer

pacifico

dos equis xx

crowd control ipa

miller lite

modelo oro

coors light

Place the chopped romaine in a large bowl. Add the drained and rinsed black beans and gently toss to combine so ingredients are evenly distributed.

Prepare lettuce and beans

Heat a skillet or grill over medium-high heat. Toss the corn with a light spray or 1 tsp olive oil and sear until light char marks appear, 4–6 minutes, stirring occasionally. Let cool slightly and add to the romaine and beans.

Char or cook the corn

Sprinkle the crumbled cotija and tortilla strips over the salad base, but reserve some strips for topping at serving to preserve crunch.

Add cotija and tortilla strips

In a medium bowl combine the diced tomatoes, diced yellow onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1/2 tsp salt. Stir gently and taste; adjust salt or lime as desired. Let sit 5–10 minutes to marry flavors. Spoon pico over the salad base or serve on the side.

In a small bowl mash the avocados with a fork until mostly smooth but slightly chunky. Stir in the minced red onion, lime juice, 1/2 tsp salt, chopped cilantro, and minced jalapeño (if using). Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Place the poblano pepper directly on a gas burner over medium-high flame or under a hot broiler. Rotate frequently until all sides are blackened and blistered, about 6–8 minutes. Transfer to a bowl and cover with plastic wrap or a bowl for 10 minutes to steam; this loosens the skin.

Char the poblano

When cool enough to handle, remove and discard the charred skin, stem, and seeds. Chop the poblano roughly.

Peel and seed

In a blender or food processor combine the chopped poblano, mayonnaise, sour cream (or Greek yogurt), cilantro, minced garlic, ground cumin, lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tablespoons buttermilk. Blend until smooth. If too thick, add additional buttermilk 1 tsp at a time to reach a pourable ranch consistency. Taste and adjust salt, lime, or cumin as desired. Refrigerate until ready to use.

Divide the romaine, beans, corn, cotija, and tortilla strips among 2–3 bowls (servings below). Top each bowl with a generous spoonful of pico de gallo and a scoop of guacamole.

Drizzle the charred poblano ranch over each bowl (about 2–3 tablespoons per serving) or serve on the side. Finish with reserved tortilla strips for crunch, extra cotija if desired, and cilantro leaves. Serve with lime wedges to squeeze on top.

If preparing ahead, keep the tortilla strips and guacamole separate until just before serving to maintain texture and color; toss lightly when serving.

Romaine lettuce (washed, trimmed, chopped)

Cooked black beans (drained, rinsed)

Sweet corn (cooked; grilled or pan-charred)

Cotija cheese (crumbled)

Tortilla strips (store-bought or homemade)

Roma tomatoes (finely diced)

Yellow onion (finely diced)

Fresh cilantro (chopped)

Jalapeño (seeded and minced, optional)

Fresh lime juice

Salt

Ripe avocados (peeled, pitted)

Red onion (finely minced)

Jalapeño (minced, optional)

Poblano pepper

Mayonnaise

Sour cream or Greek yogurt

Buttermilk (to thin)

Garlic (minced)

Ground cumin

Black pepper

Olive oil (for roasting)

Lime wedges

Extra cilantro leaves

If you prefer a salted rim, rub a lime wedge around the rim of a rocks glass and dip the rim into the kosher salt placed on a small plate. Set the glass aside.

Prepare the glass

In a cocktail shaker, add 2 oz tequila blanco, 0.75 oz fresh lime juice, 0.5 oz Cointreau, and 0.25 oz agave syrup.

Combine ingredients

Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 10-15 seconds, until the outside of the shaker feels cold.

Add ice and shake

Double-strain the contents into the prepared rocks glass over fresh ice (or serve neat in a coupe if preferred).

Strain and serve

Garnish with a lime wheel or wedge on the rim. Serve immediately.

Garnish

If using the grapefruit twist, add 0.5 oz fresh grapefruit juice to the shaker along with the lime juice before shaking. Express an orange twist over the finished drink and drop it in as a garnish for a brighter citrus aroma.

Tequila blanco (100% agave)

Cointreau (or triple sec)

Agave syrup

Kosher salt (for rim, optional)

Lime wheel or wedge (garnish)

Fresh grapefruit juice

Orange twist (for garnish)

Place a rocks glass in the freezer or fill with ice and water while you prepare the cocktail to chill the glass for at least 5 minutes.

Chill glass

If using, have one large clear ice sphere or large cube ready. Large ice melts slower and is preferred for sipping cocktails.

Prepare large ice

Add 2 oz extra añejo tequila, 0.5 oz aged orange liqueur, 0.25 oz demerara syrup, and 2 dashes angostura bitters to a mixing glass.

Fill the mixing glass with ice (enough to reach the top) and stir gently with a bar spoon for 20–30 seconds (about 30–40 full rotations) until the mixture is well chilled and slightly diluted.

Discard ice/water from the chilled rocks glass and place the large ice cube or sphere into the glass.

Strain the stirred cocktail into the prepared rocks glass over the large ice.

Express the oils of an orange twist over the drink by holding the twist 2–3 inches above the glass and giving it a sharp fold away from you so oils spray onto the surface. Rub the peel briefly on the rim of the glass and drop it into the drink as garnish.

Optional smoked finish: Light the tip of a cinnamon stick or a small wood chip until it smolders and produces smoke. Invert a small metal tin or cloche over the glass to trap the smoke for 10–20 seconds, then remove the cover to let the smoke infuse briefly before serving.

extra añejo tequila

aged orange liqueur (e.g., Grand Marnier)

demerara syrup (2:1 sugar to water)

angostura bitters

orange twist (for garnish)

smoked cinnamon stick or small wood chip (for smoking)

large clear ice (1 large sphere or cube)

Combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast in a small bowl. Let sit 5–8 minutes until foamy.

Activate yeast

In a medium mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms. If dough feels too dry, add up to 1–2 tablespoons of warm water; if too sticky, dust with a bit more flour.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball.

Place the dough ball in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place for 45–60 minutes, until roughly doubled.

When risen, punch the dough down gently and divide it into 2 equal portions for two medium-sized plates (platas) or keep whole for one large. Let rest 10 minutes.

Preheat your oven to 450°F (230°C). If using a baking stone or pizza steel, place it in the oven to heat. If not, line a baking sheet with parchment and lightly oil it.

Roll or press each portion into a round or oval about 8–10 inches (20–25 cm) across and roughly 1/4-inch (5–6 mm) thick. Transfer to the prepared baking sheet or a piece of parchment for transfer to the hot stone.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and cook 4–5 minutes until soft and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant.

Add the ground beef (or lamb) to the skillet. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary.

Stir in the tomato paste and cook 1 minute to bloom its flavor. Add the diced tomatoes and stir to combine.

Season the mixture with paprika, ground cumin, black pepper, and 1/2 teaspoon salt. Simmer 6–8 minutes until the mixture thickens but remains moist. Taste and adjust seasoning.

Fold in the chopped parsley and remove from heat. If using, stir in crumbled feta for a salty cheesy note.

Spoon an even layer of the meat mixture over each shaped dough round, leaving a 1/2-inch border around the edge. Spread gently so the dough is not saturated.

Brush the exposed dough edge with melted butter or olive oil; this helps the crust brown and stay tender.

Optionally sprinkle sumac or za'atar over the filling edges and crust for aromatic finish.

Bake in the preheated oven (on the hot stone or baking sheet) for 10–14 minutes, until the crust is golden and the topping is bubbling. Rotate halfway through for even browning.

While the plata bakes, combine the plain yogurt (or labneh) with 1 tablespoon lemon juice and a pinch of salt. Stir until smooth — this will be served alongside or drizzled on the finished plata.

Remove the plata from the oven and let rest 3–5 minutes. Cut into wedges or slices.

Serve warm, with the lemony yogurt on the side or drizzled over each piece. Garnish with extra chopped parsley if desired.

all-purpose flour

warm water

active dry yeast

granulated sugar

fine sea salt

extra-virgin olive oil

ground beef (or lamb)

yellow onion, finely chopped

garlic cloves, minced

tomato paste

diced tomatoes (canned) or fresh

paprika (sweet)

ground cumin

black pepper

fresh parsley, chopped

crumbled feta cheese (optional)

plain yogurt or strained labneh (for serving)

lemon juice

butter or olive oil (for brushing)

sumac or za'atar (optional)

Place an old-fashioned glass in the freezer or fill with ice water to chill while you prepare the cocktail (about 5 minutes).

Measure 2 oz añejo tequila, 0.5 oz orange curaçao, 0.75 oz fresh lime juice, and 0.5 oz agave nectar. Keep 2 dashes of angostura bitters ready.

Measure ingredients

Fill a cocktail shaker with ice. Add the añejo tequila, orange curaçao, fresh lime juice, agave nectar and the angostura bitters. Shake vigorously for 10–15 seconds until the shaker is icy-cold and well-diluted.

Combine and shake

Remove the chilled glass from the freezer or discard the ice water and add one large ice cube (or fill with fresh ice).

Prepare serving glass

Strain the shaken cocktail into the prepared old-fashioned glass over the large ice cube using a fine strainer or the shaker's built-in strainer to remove any small ice shards.

Strain

Express oils from an orange twist by holding the twist over the drink, skin side down, and giving it a sharp squeeze so the citrus oils spray onto the surface of the cocktail. Rub the twist along the glass rim and drop it into the drink.

Optionally float a lime wheel on the ice or tuck it next to the orange twist for color and aroma.

Serve immediately. Sip slowly to appreciate the caramel, vanilla and oak notes of the añejo tequila balanced with citrus and bitters.

añejo tequila

orange curaçao (or Cointreau)

fresh lime juice

agave nectar (or simple syrup)

large ice cube(s)

orange twist

lime wheel (optional)

Run a lime wedge around the rim of a rocks or coupe glass. Pour the coarse salt onto a small plate, then dip the moistened rim into the salt to coat evenly. Set the glass aside.

In a cocktail shaker, add 2 oz reposado tequila, 1 oz fresh lime juice, 0.75 oz orange liqueur, 0.5 oz agave syrup, and 2 dashes orange bitters (if using).

Fill the shaker with ice until about 3/4 full. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Fill the prepared glass with fresh ice (optional for rocks glass). Double-strain the cocktail into the chilled glass using a fine mesh strainer over the shaker’s strainer to catch any small ice shards or pulp.

Optional adjustments: If you prefer a slightly sweeter margarita, increase agave syrup to 0.75–1 oz. For a lighter cocktail, reduce tequila to 1.5 oz and adjust proportions accordingly.

reposado tequila

orange liqueur (Cointreau or Triple Sec)

agave syrup (adjust to taste)

orange bitters (optional)

coarse salt or kosher salt (for rim)

ice (for shaking and serving)

lime wheel or wedge (garnish)

Quickly rinse the dried hibiscus flowers in a fine-mesh sieve under cold running water to remove dust. In a medium saucepan, bring 2 cups of the water to a boil. Remove from heat, add the rinsed hibiscus flowers, and cover. Let steep for 15 minutes for a vibrant color and tart flavor (steep up to 25 minutes for a stronger, more tart infusion).

Rinse and steep

Place a fine-mesh sieve or cheesecloth over a bowl or pitcher. Pour the hibiscus and hot liquid through the sieve, pressing lightly on the solids with the back of a spoon to extract liquid. Discard the solids. You should have about 1 3/4 to 2 cups of hibiscus concentrate.

Strain the infusion

While the infusion is still warm, add the granulated sugar and stir until fully dissolved. If the infusion cools and sugar resists dissolving, gently rewarm (do not boil) and stir until the sugar is completely incorporated. This creates a sweetened hibiscus concentrate.

Make simple syrup with infusion

Pour the remaining 6 cups of cold water into a large pitcher. Add the sweetened hibiscus concentrate to the pitcher and stir to combine. Taste and adjust sweetness or dilution: add up to 1/4 cup more sugar dissolved in a little warm water if you prefer sweeter, or add more cold water (up to 2 cups) if you prefer a lighter flavor.

Dilute and chill

Stir in the fresh lime juice. Refrigerate the agua fresca for at least 30 minutes to chill and allow flavors to meld. For immediate service, add ice to individual glasses instead of chilling the whole pitcher.

Finish with lime

Fill glasses with ice (about 1 cup per serving). Pour the chilled hibiscus agua fresca over ice. Garnish each glass with a lime slice and a sprig of mint if using. Serve cold.

Serve

Store any leftover agua fresca covered in the refrigerator for up to 4–5 days. Stir or shake before serving, as separation may occur.

Storage

dried hibiscus flowers (agua de jamaica)

water (divided)

lime slices (for serving)

fresh mint leaves (optional, for garnish)

Place the serving glass in the freezer for 5–10 minutes before serving to keep the drink extra cold.

Chill glass (optional)

If using a salted rim, run the cut edge of the quartered lime around the top rim of the glass, then dip the rim into a small plate with the coarse salt so it adheres evenly. Tap off any excess salt.

Cut one lime wedge for serving and set aside.

La Presa Salad

Blanco

Extra Añejo

Plata

Añejo

Reposado

Hibiscus Agua Fresca

Mexican Coke (bottle)

Soft Drinks

Chicken Al Carbón

Chicken Verde

Lp Quesabirria Beef

Quesadillas

Ground Beef

La Presa Power Bowl

Guacamole + Chips

Salsa + Chips

Topo Chico Seltzer

Pacifico

Dos Equis Xx

Crowd Control Ipa

Miller Lite

Modelo Oro

Coors Light