Grilled steak served with chimichurri sauce and sides.

Churrasco

Flaky and buttery croissant, perfect for breakfast or a snack.

Croissant

Sizzling chicken fajitas served with tortillas and condiments.

Fajitas de Pollo

Grilled beef steak served with rice and beans.

Bistec de Carne

Traditional chicken soup with vegetables and herbs.

Sopa de Pollo

A classic Caesar salad with romaine lettuce, croutons, and Caesar dressing.

Caesar Salad

Juicy cheeseburger served with fresh toppings and fries.

Cheeseburger

A traditional breakfast dish with eggs and a side of coffee.

Dos Huevos Tostada y Cafe con Leche

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and black pepper. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.

Prepare the Chimichurri Sauce

Season the flank steak generously with salt and black pepper. Let it sit at room temperature for about 20-30 minutes.

Prepare the Steak

Preheat the grill to high heat. Grill the steak for about 5-7 minutes on each side for medium-rare, or until desired doneness is achieved.

Grill the Steak

Remove the steak from the grill and let it rest for about 5 minutes. Slice against the grain and serve with chimichurri sauce drizzled over the top and lemon wedges on the side.

Rest and Serve

Flank steak

Olive oil

Garlic cloves

Fresh parsley

Red wine vinegar

Oregano

Red pepper flakes

Salt

Black pepper

Lemon

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and milk. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.

Knead the Dough

While the dough is rising, prepare the butter layer. Place the unsalted butter between two sheets of parchment paper and pound it with a rolling pin until it's about 1/2 inch thick. Chill in the refrigerator.

Prepare the Butter Layer

Once the dough has risen, roll it out on a floured surface into a large rectangle. Place the chilled butter in the center and fold the dough over it, sealing the edges. Roll out the dough into a long rectangle and fold it into thirds. Repeat this process two more times, chilling the dough for 30 minutes between each fold.

Laminate the Dough

After the final fold, roll the dough out into a large rectangle, about 1/4 inch thick. Cut into triangles. Starting from the wide end, roll up each triangle to shape the croissant. Place on a baking sheet lined with parchment paper.

Shape the Croissants

Cover the shaped croissants with a kitchen towel and let them rise for about 1 hour until puffy.

Proof the Croissants

Preheat the oven to 400°F (200°C). Beat the egg and brush it over the croissants. Bake for 15-20 minutes until golden brown and flaky. Let cool slightly before serving.

Bake the Croissants

All-purpose flour

Unsalted butter

Active dry yeast

Granulated sugar

Milk

Water

Slice the chicken breasts into thin strips. In a bowl, combine olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper. Add the chicken strips and marinate for at least 30 minutes.

Prepare the Chicken

While the chicken is marinating, slice the bell peppers and onion into thin strips. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sauté the vegetables until they are tender and slightly charred, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Vegetables

In the same skillet, add the marinated chicken strips and cook over medium-high heat until the chicken is fully cooked and has a nice sear, about 7-10 minutes.

Cook the Chicken

Add the cooked vegetables back to the skillet with the chicken and toss to combine. Serve the sizzling fajitas with warm flour tortillas and condiments like sour cream, guacamole, and salsa.

Combine and Serve

Boneless, skinless chicken breasts

Bell peppers (red, green, yellow)

Onion

Lime juice

Garlic powder

Cumin

Chili powder

Flour tortillas

Sour cream

Guacamole

Salsa

In a bowl, mix olive oil, minced garlic, lime juice, salt, and black pepper. Add the beef steaks and coat them well. Let the steaks marinate for at least 30 minutes.

Marinate the Steak

Preheat the grill to medium-high heat. Remove the steaks from the marinade and place them on the grill. Cook for about 5-7 minutes on each side for medium-rare, or until desired doneness.

While the steak is grilling, reheat the cooked rice and black beans in a saucepan over low heat until warmed through.

Prepare the Rice and Beans

Once the steaks are done, let them rest for a few minutes. Serve the grilled steak alongside the rice and beans, garnished with fresh cilantro.

Serve

Beef steak (ribeye or sirloin)

Garlic cloves, minced

Cooked rice

Cooked black beans

Fresh cilantro, chopped

In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides.

Add the chopped onion, garlic, carrots, celery, and potatoes to the pot. Sauté for about 5 minutes until the vegetables begin to soften.

Add Vegetables

Pour in the chicken broth and add the bay leaves, salt, and black pepper. Bring to a boil.

Add Broth and Seasonings

Reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is fully cooked and tender.

Simmer the Soup

Remove the chicken from the pot, shred the meat, and return it to the soup. Stir in the fresh cilantro and adjust seasoning if necessary.

Finish with Herbs

Chicken (whole or cut into pieces)

Carrots (sliced)

Celery (sliced)

Potatoes (diced)

Onion (chopped)

Garlic (minced)

Fresh cilantro (chopped)

Chicken broth

Bay leaves

In a bowl, whisk together minced garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, and lemon juice. Gradually whisk in the olive oil until emulsified. Season with salt and black pepper to taste.

Prepare the Dressing

Wash and chop the romaine lettuce into bite-sized pieces. In a large salad bowl, combine the chopped lettuce, croutons, and Parmesan cheese.

Prepare the Salad

Drizzle the prepared Caesar dressing over the salad and toss gently to combine. Serve immediately.

Romaine lettuce

Croutons

Parmesan cheese

In a bowl, season the ground beef with salt and pepper. Form into two equal-sized patties.

Prepare the Patties

Heat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

While the patties are cooking, toast the hamburger buns on the grill or in a toaster until golden.

Toast Buns

Spread ketchup and mustard on the bottom bun. Add lettuce, a cooked patty with melted cheese, tomato slices, onion rings, and pickles. Top with the other half of the bun.

Assemble the Burger

Ground beef

Cheddar cheese

Hamburger buns

Lettuce

Tomato

Pickles

Ketchup

Mustard

Pepper

Brew 2 cups of coffee using your preferred method. Add sugar to taste and stir well.

Prepare the Coffee

In a skillet, heat olive oil over medium heat. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set and the yolks are cooked to your liking.

Cook the Eggs

In another skillet, toast the tortillas on medium heat for about 1-2 minutes on each side until they are golden and crispy.

Toast the Tortillas

Place the toasted tortillas on a plate, top with the cooked eggs, and serve with coffee and milk on the side.

Churrasco

Croissant

Fajitas De Pollo

Bistec De Carne

Sopa De Pollo

Caesar Salad

Cheeseburger

Dos Huevos Tostada Y Cafe Con Leche