NACHOS RANCHEROS

Bulleit Bourbon, Orange Bitters, Lime, Splash Pineapple Juice, Ginger Beer

SIX FOUR MULE

cooked in a savory bisque sauce, pico de gallo

GRILLED SHRIMP TACOS

FARGO STONES THROW PINT

MEXICAN BEER PINT

CIDER BOYS (SEASONAL) PINT

SUMMIT BREWERY PINT

LAGUNITAS (IPA) PINT

TWISTED TEA PINT

BLUE MOON (WHEAT) PINT

KONA BIG WAVE (GOLDEN ALE) PINT

MILLER LIGHT PINT

MICHELOB ULTRA PINT

COORS LIGHT PINT

BUD LIGHT PINT

Ketel One Cucumber Mint, Elderflower Liqueur, Mint Simple Syrup

SI SEÑORITA MARTINI

Ketel One Vodka, Mr Black Coffee Liqueur, Simple Syrup, Coffee Beans

ESPRESSO YOURSELF MARTINI

Mezcal, Orange Liqueur, Blood Orange Juice, Agave, Fresh Lime, Tajin

BLOOD ORANGE MEZCALITA

Don Julio Blanco Tequila, Cointreau, Fresh Lime, Simple Syrup, Ruby Red Grapefruit Juice

DON RUBY

21 Seeds Grapefruit Hibiscus Tequila, Blood Orange Puree, Grapefruit Juice, Fresh Lime

PALMAS PALOMA

Bacardi Limon, Kinky Blue, Blueberry Simple Syrup, Mint, Fresh Lime, Club Soda

BLUEBERRY MOJITO

Bacardi Dark Rum, Bacardi Rumi, Triple Sec, Tropical Puree, Pineapple & Orange Juice

PALMAS MAI TAI

Peach Vodka, Peach Liqueur, Strawberry Puree, Lime, Ginger Beer

PEACHBERRY MULE

Smirnoff Spicy Tamarind Vodka, Peach Liqueur, Lime, Ginger Beer, Tajin

SPICY TAMARIND MULE

Preheat the oven to 375°F (190°C). Spread 4 cups of the tortilla chips in an even single layer on a large rimmed baking sheet or oven-safe platter, leaving some overlap so chips support toppings. Sprinkle half (1 cup) of the shredded Mexican blend cheese evenly over the chips.

Preheat and assemble base

When ready to finish, you will layer remaining chips and cheese in a second round after simmering the ranchero toppings so chips stay crisp under warm sauce.

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add the diced tomatoes and tomato paste to the skillet. Stir to combine, breaking down tomatoes with the back of a spoon if using fresh. Add minced chipotle in adobo (or chipotle powder), ground cumin, and dried oregano. Cook 3–4 minutes until tomatoes begin to soften and flavors marry.

Build the ranchero sauce

Pour in 1/2 cup stock to loosen the sauce, bring to a gentle simmer, and add the drained black beans. Reduce heat and simmer 6–8 minutes until the sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust heat or seasoning as needed. If using canned tomatoes and you prefer a smoother sauce, mash some of the tomatoes and beans with the back of a spoon or pulse briefly with an immersion blender for a chunkier but cohesive topping.

Simmer with beans

If using ground beef: brown 1 cup ground beef in a separate skillet over medium-high heat until cooked through, drain excess fat, stir in 1 tbs taco seasoning and 2–3 tbs water, simmer 2–3 minutes until seasoned and saucy. If using cooked shredded chicken: toss with 1 tbs taco seasoning and 1–2 tbs stock and warm through. Fold the prepared protein into the ranchero sauce or spoon on top when layering.

Optional protein

After you have a thin base layer of chips and 1 cup cheese in the oven-safe platter, spoon half of the warm ranchero bean mixture (plus protein if using) evenly over the chips in dollops so chips remain crisp where uncovered. Scatter another 2–3 cups of tortilla chips over the sauced layer to create a second layer and sprinkle the remaining 1 cup shredded cheese across the top.

First bake

Place the assembled nachos in the preheated oven and bake 6–9 minutes, or until the cheese is fully melted and edges of chips are golden but not burnt. If you prefer browned cheese, put under the broiler for 30–60 seconds—watch closely.

Bake until cheese melts

Remove nachos from oven. Immediately top with diced avocado, chopped cilantro, sliced scallions, pickled or fresh jalapeño slices, and crumbled cotija. Dollop or drizzle the sour cream or crema over the nachos (or serve on the side). Cut or break into portions and serve hot with lime wedges for squeezing over each portion.

Finish and serve

Leftover note: store components separately if possible—chips will lose crispness if stored with sauce. Reheat sauce and assemble fresh chips to maintain texture.

tortilla chips (restaurant-style, sturdy)

shredded Mexican blend cheese (cheddar/Monterey jack)

crumbled cotija or queso fresco

olive oil

yellow onion, medium, finely chopped

garlic cloves, minced

fresh tomatoes, diced (or 1 14-oz can diced tomatoes, drained)

tomato paste

chipotle in adobo, minced (or 1 tsp chipotle powder)

ground cumin

dried oregano (preferably Mexican oregano)

vegetable or chicken stock

black beans, drained and rinsed

salt

black pepper

ground beef or shredded rotisserie chicken (cooked)

taco seasoning (if using ground beef)

ripe avocado, diced or sliced

fresh cilantro, chopped

scallions, thinly sliced

pickled jalapeños or fresh jalapeño slices

lime wedges

sour cream or Mexican crema

Choose a highball or Collins glass (12–16 oz). Fill the glass with ice (cubes or crushed) and set aside to chill while you mix.

Prepare glass

In a mixing glass or shaker (no need to shake with ginger beer), add 2 oz Bulleit Bourbon, 0.5 oz fresh lime juice, 0.5 oz pineapple juice and 2 dashes orange bitters. Add a few ice cubes to the mixing glass.

Build

Stir the bourbon, lime, pineapple and bitters with a bar spoon for about 10–15 seconds to chill and dilute slightly.

Stir

Discard the chilling ice from the serving glass if it has melted significantly, then refill the glass with fresh ice. Strain the mixed bourbon blend into the prepared glass over the fresh ice.

Assemble

Top the drink with about 4 oz ginger beer. Gently fold once with a bar spoon to integrate the soda without flattening it.

Top with ginger beer

Garnish with a lime wheel or wedge and an optional mint sprig. Serve with a straw if desired.

Garnish & serve

Adjust ginger beer to taste for more or less effervescence. Use fresh-squeezed lime for best flavor. If you prefer a slightly sweeter drink, increase pineapple juice to 0.75–1 oz.

Notes

Bulleit Bourbon

Fresh lime juice

Orange bitters

Pineapple juice

Ginger beer

Ice (cubes or crushed)

Lime wheel or wedge (garnish)

Fresh mint sprig (optional garnish)

Pat shrimp dry with paper towels. In a medium bowl combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, kosher salt and black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes or refrigerate up to 30 minutes (do not exceed 30 minutes to avoid texture changes).

Marinate shrimp

Heat a skillet over medium heat and add butter. When butter is foaming, add finely chopped shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and tomato paste and cook, stirring, for 30–45 seconds until fragrant and tomato paste darkens slightly.

Add the white wine or 1/4 cup seafood stock to deglaze, scraping up any browned bits. Let reduce by half (about 1–2 minutes). Add the remaining 1 cup stock, Old Bay seasoning, lemon zest, salt and pepper. Bring to a gentle simmer and cook 4–6 minutes to concentrate flavors.

Deglaze & simmer

Reduce heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes until sauce slightly thickens and coats the back of a spoon. Taste and adjust seasoning. Stir in chopped parsley. Keep sauce warm on very low heat while you cook shrimp.

Finish sauce

Preheat a grill or a cast-iron skillet to medium-high heat. If grilling, lightly oil grates. Place marinated shrimp on the hot surface in a single layer. Cook shrimp 1.5–2 minutes per side until opaque and just curled (internal temp ~120–130°F). Remove shrimp to a plate.

Grill or pan-sear shrimp

Turn heat under the bisque sauce to low. Add the cooked shrimp to the skillet with the warm bisque and toss gently to coat, spooning sauce over shrimp for 30–60 seconds so they absorb the sauce flavors. Remove shrimp from sauce with a slotted spoon, reserving extra sauce for serving.

Coat shrimp in bisque

Combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice, kosher salt and black pepper in a small bowl. Stir gently and let sit 5–10 minutes to marry flavors. Taste and adjust salt or lime as needed.

Make pico

Warm the tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable.

Build tacos: divide shredded cabbage among the warmed tortillas (about 2–3 tbsp per tortilla). Top each with 3–4 sauced grilled shrimp. Spoon a tablespoon of extra bisque sauce over shrimp if desired, then add a generous spoonful of pico de gallo.

Garnish & serve: sprinkle extra chopped cilantro, offer lime wedges and hot sauce at the table. Serve immediately so tortillas stay warm and shrimp remain tender.

shrimp (peeled, deveined, tails off, 16/20 count)

fresh lime juice

garlic (minced)

smoked paprika

kosher salt

black pepper (freshly ground)

unsalted butter

shallot (finely chopped)

dry white wine or seafood stock

low-sodium chicken or seafood stock

heavy cream

old bay seasoning (or seafood seasoning)

lemon zest

fresh parsley (chopped)

roma tomatoes (finely diced)

white onion (finely diced)

jalapeño (seeded, finely minced)

fresh cilantro (chopped)

small corn or flour tortillas (6-inch)

shredded green cabbage or slaw mix

extra chopped cilantro (for garnish)

hot sauce (optional)

Combine coarsely ground coffee and 1 cup cold water in a jar. Steep in the refrigerator 12–16 hours, then strain through a fine mesh or coffee filter. Use 1 cup for this recipe.

Make cold brew (if not using pre-made)

In a small saucepan over low heat, combine the dark chocolate stout and cold-brewed coffee. Warm gently until just below a simmer (do not boil) — about 3–4 minutes — to meld flavors.

Meanwhile, in a separate small saucepan, warm the whole milk and heavy cream over low heat until steaming but not boiling (about 2–3 minutes). Remove from heat.

Whisk the warmed milk/cream into the warmed stout-coffee mixture until smooth and uniform. Keep warm on very low heat while you prepare the syrup and spices.

In a small skillet or saucepan over medium-low heat, combine maple syrup, bourbon and butter. Stir until butter melts and the mixture just begins to bubble around the edges (about 1–2 minutes). Remove from heat.

Taste and adjust: if you want a stronger boozy note, add up to 1/2 tsp more bourbon; for a sweeter drink, add an additional 1/2 tsp maple syrup.

Stir the warm maple-bourbon syrup into the warmed stout/milk blend. Whisk gently to integrate. This creates the flavored pint base.

Combine ground cinnamon, ground cardamom and a pinch of freshly ground black pepper in a small bowl. Sprinkle the spice blend into the pint base while whisking to ensure even distribution. Start with half the blend, taste, and add more to preference.

Keep the finished liquid warm (or allow to cool slightly if serving cold). Stir gently before assembling the pint to reincorporate any settled spices.

If using whipped cream from a can or freshly whipped, dollop about 1/4 to 1/2 cup on top of the pint.

Sprinkle toasted oats and maple sugar over the whipped cream for texture and a visually appealing finish.

Express the orange peel over the pint by holding it skin-side down above the drink and giving it a quick twist to release oils, then drop the peel onto the whipped cream as garnish.

Serve immediately in a 16-20 oz pint glass. Present with a small stirring spoon. The drink can be enjoyed warm or allowed to cool to a lukewarm pint for a different mouthfeel.

cold-brewed strong coffee

dark chocolate stout (or robust porter)

whole milk

pure maple syrup (grade A)

bourbon

ground cinnamon

ground cardamom

freshly ground black pepper

whipped cream

toasted oats (lightly crushed)

maple sugar or coarse sugar

orange peel (wide strip)

Pour the salt and chili powder or Tajín on a small plate and mix. Run a lime wedge around the rim of a chilled pint glass. Dip the rim into the salt–chile mixture to coat evenly. Set the glass aside.

Rim the glass

If you prefer a Chelada-style beer (with tomato/Clamato), add 2 oz tomato juice or Clamato to the bottom of the rimmed pint glass. If keeping it simple (classic Michelada/Chelada variations vary), skip the tomato or add only a splash.

Add 1 oz fresh lime juice to the glass. Optionally add ice if you like your drink colder and slightly diluted—add about 1 cup of ice cubes.

Add 3 dashes hot sauce and 3 dashes Worcestershire sauce into the glass. If you want a slightly saltier finish, add a pinch (about 1/8 tsp) of the salt from the rim mixture into the drink itself.

Gently pour 1 pint of cold Mexican lager into the glass. Pour slowly down the side of the glass to preserve carbonation and avoid excessive foaming. If foam forms, wait briefly for it to settle before pouring the remainder.

Give the pint a gentle stir with a bar spoon or a long spoon—just 1–2 turns to integrate the lime, sauces, and beer without flattening it.

Taste and adjust: add an extra squeeze of lime or extra dashes of hot sauce to taste. If you used tomato/Clamato and prefer a bolder savory flavor, add another dash of Worcestershire.

Garnish the glass with a lime wedge on the rim or on a cocktail pick. Serve immediately while cold and fizzy.

Mexican lager beer (cold)

Tomato juice or Clamato (optional for Chelada-style)

Hot sauce (tobasco or chile-based)

Worcestershire sauce

Salt (for rim and to taste)

Ground chili powder or Tajín (for rim)

Lime wedges

Ice cubes (optional — for pint with lots of mixer)

Place a pint glass in the freezer for 10–15 minutes before serving, or fill with ice and cold water for 3–5 minutes to chill quickly. Discard water and dry before building the drink.

Chill

If using ice: add 4 ice cubes to the chilled pint glass. If serving fully cold without ice, proceed with the chilled glass only.

Pour 2 fl oz of your chosen seasonal fruit puree or juice into the bottom of the glass. This adds seasonal flavor — examples: pear puree for autumn, apple-berry blend for late summer, or cranberry blend for winter.

Add 0.5 fl oz simple syrup if you prefer a slightly sweeter pint. Stir gently to incorporate the puree/juice and syrup together.

Sprinkle a pinch of ground cinnamon and a pinch of ground nutmeg over the puree mixture. Stir once gently to distribute the spices without over-agitating the cider.

Slowly pour 16 fl oz of chilled dry hard cider down the side of the glass (or over the back of a spoon) to preserve carbonation and minimize foam. Pour steadily until the glass is about 90–95% full.

If you prefer a lighter, slightly fizzy finish, top with up to 1 fl oz sparkling water or club soda. Do so gently to avoid excessive foaming.

Give the drink one very gentle stir (1–2 rotations) to combine the base cider with the fruit and spices without flattening the bubbles.

Float one thin apple or pear slice on top of the cider or slide it onto the rim.

Add a piece of candied ginger or a cinnamon stick for aroma and seasonal presentation. Optionally add a citrus twist for brightness.

Serve immediately with a straw or napkin. Recommend enjoying chilled to appreciate the seasonal fruit notes and effervescence.

Las Palmas Mexican Bar & Grill

Nachos Rancheros

Six Four Mule

Grilled Shrimp Tacos

Fargo Stones Throw Pint

Mexican Beer Pint

Cider Boys (seasonal) Pint

Summit Brewery Pint

Lagunitas (ipa) Pint

Twisted Tea Pint

Blue Moon (wheat) Pint

Kona Big Wave (golden Ale) Pint

Miller Light Pint

Michelob Ultra Pint

Coors Light Pint

Bud Light Pint

Si Señorita Martini

Espresso Yourself Martini

Blood Orange Mezcalita

Don Ruby

Palmas Paloma

Blueberry Mojito

Palmas Mai Tai

Peachberry Mule

Spicy Tamarind Mule