Flavored Latte

Cappuccino

Add Tuna

Add Tortilla

Add Sour Cream

Add Peanut Butter

Add Cream Cheese

Add Chips

Add Carnitas

Add Chicken

Feta, Kalamata Olive, Roasted Bell Pepper, Gruyere

Spinach Quiche

Corn Quiche

Caramelized Onion, SunDried Tomato, Parmesan

Artichoke Quiche

Applewood Smoked Bacon Quiche

Tomato, Mushroom, Onion, Kale, Parmesan, Gruyere

Tuscan Garden Quiche

Served with 7 oz. fresh squeezed juice. Choice of: Orange, Pineapple Carrot Ginger, Carrot Beet Orange or Strawberry Orange Pineapple

Tartine Toast

California BLT

L.A.

Sonoran-ish

Choice of: Orange, Pineapple Carrot Ginger, Carrot Beet Orange or Strawberry Orange Pineapple

Fresh Juice

Daily Special

Avocado Tartine

Gimme My Regular

Mocha Jolt

Brew two shots of espresso (about 60 ml total). If you do not have an espresso machine, brew a strong 60 ml coffee using a Moka pot, AeroPress, or concentrated drip method. Transfer the hot espresso to your serving cup.

Pull espresso

Pour 2 tablespoons of your chosen flavored syrup into the serving cup with the hot espresso. If you prefer extra sweetness, add 1 teaspoon of simple syrup or sugar and stir until fully dissolved.

Add syrup

Heat 10 fl oz (about 300 ml) of whole milk until steaming but not boiling (between 60–65°C / 140–150°F) and texture it to create microfoam. If you have a steam wand, submerge the tip just below the surface to incorporate small bubbles for 15–30 seconds, then heat until the pitcher is warm to the touch. If you do not have a steam wand, heat milk on the stovetop or microwave until hot (but not boiling) and froth using a handheld frother, French press, or by shaking hot milk in a sealed jar for 20–30 seconds.

Steam or heat milk

Tilt the cup slightly and pour the steamed milk into the espresso and syrup mixture slowly, using a spoon to hold back the foam at first and then spooning or pouring the microfoam on top to create a layered latte. Aim for a final drink volume of about 12 fl oz (including espresso and syrup).

Combine milk with espresso

If desired, top the latte with 2 tablespoons of whipped cream. Lightly dust the surface with a pinch (about 1 tsp) of ground cinnamon or cocoa. For a vanilla-forward latte using homemade syrup, add 1/2 teaspoon vanilla extract to 2 tablespoons of warm simple syrup before adding to espresso.

Finish & garnish

espresso (double shot)

water for espresso (if using Moka/AeroPress/other)

whole milk

alternative milk (optional: oat/almond)

flavored syrup (vanilla, caramel, hazelnut, or other)

simple syrup or sugar (optional, for extra sweetness)

ground cinnamon or cocoa (optional garnish)

whipped cream

vanilla extract (if making homemade syrup)

Preheat a 180–200 ml cappuccino cup by filling it with hot water while you prepare other components. Purge and warm the portafilter and steam wand by running a short shot of water/steam; then empty cup before pouring espresso.

Warm cup and equipment

Weigh 18 g of finely ground espresso into a clean portafilter basket. Distribute grounds evenly and tamp with steady pressure to create a smooth, level puck.

Dose and tamp

Lock the portafilter into a preheated espresso machine and start extraction. Aim for about 25–30 seconds of extraction to yield roughly 30–40 ml of espresso (a double shot). Stop the shot when the volume/time target is reached and set the brewed espresso aside in the warmed cup.

Brew

Pour 150 ml whole milk into a chilled stainless-steel steaming pitcher. If you want extra foam for a drier cappuccino, add the optional extra 30 ml and use a larger pitcher.

Prepare milk pitcher

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and angle the pitcher slightly so the wand sits off-center to create a whirlpool.

Purge steam wand and position

Start steaming with the tip near the surface to introduce air for 2–4 seconds (you should hear a gentle hissing). Then lower the pitcher slightly so the tip is fully submerged to create a steady swirling motion and heat milk to 55–65°C (130–150°F). Aim for microfoam: silky, glossy milk with fine bubbles. Total steaming time ~20–40 seconds depending on machine.

Stretch then texture

Turn off steam, wipe the wand immediately with a damp cloth and purge briefly. Tap the pitcher gently on the counter and swirl to remove larger bubbles and integrate foam into creamy microfoam.

Polish milk

Empty the preheated cup of water if still present. Pour the brewed espresso into the warmed cup. Immediately pour the steamed milk into the center of the espresso, holding the pitcher high to start, then lower it and move closer to the cup as the cup fills to allow the foam to sit on top. Aim for approx. 1/3 espresso, 1/3 steamed milk, 1/3 milk foam by volume.

Pour

If desired, dust the top with a light sprinkle of cocoa powder or ground cinnamon (about 1 tsp) and add sugar to taste. Serve immediately while hot.

Finish and serve

finely ground espresso coffee

filtered water (for espresso machine)

milk (optional for latte art or extra foam)

cocoa powder or ground cinnamon

granulated sugar or sweetener

Open canned tuna and drain thoroughly. Use a fork to flake the tuna into a medium mixing bowl, breaking up any large chunks so the mixture will be even.

Prepare tuna

Add mayonnaise, Greek yogurt (if using), Dijon mustard and lemon juice to the flaked tuna. Stir gently to combine until uniformly coated.

Season with salt and freshly ground black pepper. Taste and adjust salt, pepper or lemon juice as needed.

Fold in the finely diced celery and minced red onion into the tuna mixture for texture and bite.

Add chopped capers if using, and stir in chopped fresh parsley. Mix until evenly distributed, taking care not to overwork the tuna.

For sandwiches: toast the bread if desired. Pile 3/4 to 1 cup of tuna salad onto a slice of bread, top with sliced tomato or cucumber and mixed greens, then close with another slice.

For salad: arrange mixed greens or lettuce leaves on plates. Spoon 3/4 to 1 cup tuna salad over greens, add sliced tomato or cucumber and a lemon wedge alongside. Drizzle a little extra lemon juice if desired.

For crackers or lettuce cups: scoop small portions (about 2 tablespoons) onto crackers or into individual lettuce leaves. Serve immediately.

Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.

canned tuna (in water), drained

mayonnaise

plain Greek yogurt (optional, to lighten)

Dijon mustard

lemon juice (fresh)

salt

black pepper, freshly ground

celery, finely diced

red onion, finely minced

capers, drained and chopped (optional)

fresh parsley, chopped

mixed greens or lettuce leaves

sliced tomato or cucumber

toasted bread, crackers, or sandwich bread

lemon wedges (optional)

If your chicken is not seasoned, combine the shredded chicken in a bowl with 1/2 tsp salt and 1/4 tsp black pepper. Toss to distribute seasoning evenly. If using leftover seasoned chicken, skip added salt but adjust to taste later.

Prep filling

Spread about 1/2 tablespoon of butter evenly on one side of each flour tortilla. This helps crisp and brown the tortilla when pan-frying.

Butter tortillas

Place a tortilla butter-side-down in a large nonstick skillet or cast-iron pan over medium heat. Sprinkle about 1/2 cup total of the shredded cheeses evenly over the tortilla, leaving a 3/4-inch border. Spread half of the prepared chicken (about 1 cup) over the cheese, then add a few slices of avocado, 1/2 tablespoon sour cream dotted in small spoonfuls, 1/2 tablespoon salsa, and a sprinkle of 1 teaspoon chopped cilantro. Top with another 1/2 cup shredded cheese (this helps the top tortilla adhere). Place a second tortilla on top with the buttered side facing up.

Assemble quesadilla

Cook 3–4 minutes on medium, watching the bottom tortilla. When the underside is golden brown and the cheese starts to melt, use a large spatula to carefully flip the entire quesadilla. Press gently with the spatula and cook another 2–3 minutes until the other side is golden and the cheese is fully melted. Reduce heat slightly if the tortillas brown too quickly before the cheese melts.

Cook until golden

Transfer the cooked quesadilla to a cutting board and let rest 1–2 minutes so the cheese sets slightly. This makes slicing cleaner.

Finish and rest

Cut the quesadilla into 4 wedges. Garnish with the remaining cilantro and sliced avocado. Serve with lime wedges, extra sour cream, salsa, and any optional add-ins (pickled jalapeños, green onions, hot sauce) on the side so guests can customize.

Slice and serve

If using pickled jalapeños or hot sauce, add them inside the quesadilla during assembly (use sparingly to taste) or serve them on the side. Sprinkle chopped green onions on top after cutting for fresh bite.

flour tortillas (8-inch)

unsalted butter

shredded cheddar cheese

shredded Monterey Jack cheese

cooked chicken, shredded or chopped (leftover or rotisserie)

sliced avocado

sour cream

salsa

chopped fresh cilantro

lime wedges

black pepper

pickled jalapeños

hot sauce

chopped green onions

If your sour cream is very thick, thin it to desired consistency by whisking in 2 tablespoons of cold water until smooth and slightly pourable. This makes it easier to incorporate into dishes or to use as a topping.

Adjust and Season

Taste the sour cream. Add 1 teaspoon lemon juice or vinegar and 1 teaspoon fine salt, then whisk until fully combined. The acid brightens the flavor and the salt brings out creaminess. Adjust acid and salt to taste in 1/4 teaspoon increments.

Season with 1/4 teaspoon freshly ground black pepper and stir. If using for a topping or dip, finely chop 2 tablespoons chives or other fresh herbs (dill, parsley, or cilantro) and fold them into the sour cream.

Cover and refrigerate for at least 15 minutes to let flavors meld. Use within 3–5 days. Stir before serving; thin again with a teaspoon of water if it has thickened in the fridge.

Combine 1 cup heavy cream and 2 tablespoons buttermilk or plain full-fat yogurt in a clean jar. Stir gently to combine.

Cover the jar with a clean cloth or loose lid to allow air exchange. Leave at room temperature (68–75°F / 20–24°C) for 12–24 hours until mixture thickens and develops a pleasantly tangy aroma. Time varies with temperature.

Once thickened to sour cream consistency, refrigerate for at least 4 hours before use. Taste and add 1 teaspoon lemon juice or vinegar and 1 teaspoon salt if desired for brightness and seasoning. Use within 5–7 days.

cold water

lemon juice or distilled white vinegar

fine salt

freshly ground black pepper

chives or fresh herbs (optional)

heavy cream (pasteurized, not ultra-pasteurized)

buttermilk or plain full-fat yogurt (as starter)

Spoon 1/2 cup creamy peanut butter into a small mixing bowl. Add 1 tablespoon honey and 1 teaspoon sea salt. If your peanut butter is very thick or you prefer a silkier spread, add 1 teaspoon neutral oil. Stir vigorously with a spatula or small whisk for 30–60 seconds until the mixture is smooth, homogenous, and slightly glossy. Taste and adjust: add up to 1 teaspoon more honey for sweetness or a pinch more salt if it tastes flat.

Combine and adjust

If you want a thinner, drizzle-able consistency, add an extra 1/2–1 teaspoon oil and whisk an additional 15–30 seconds. For crunchy texture, fold in 2 tablespoons chopped roasted peanuts after mixing.

Spread about 2 tablespoons of the prepared peanut butter mixture onto each piece of toasted bread or cracker (use 4 pieces total).

Arrange sliced apple or banana (about 1 cup total) on top of the peanut butter, or serve the fruit alongside. Sprinkle 1/4 teaspoon ground cinnamon over the fruit-topped peanut butter if desired.

Serve immediately. Store any leftover peanut butter mixture in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature and stir before using.

creamy peanut butter

honey

sea salt

neutral oil (optional, peanut or vegetable)

sliced apple or banana

toasted bread or crackers

chopped roasted peanuts (optional crunch)

ground cinnamon (optional)

Remove the cream cheese and butter from the refrigerator and let them sit at room temperature for 20–30 minutes so they become soft and easy to whip. If you need to speed this up, cut the cream cheese and butter into 1/2-inch cubes to increase surface area.

Soften ingredients

Place a medium mixing bowl on the counter. Use an electric mixer (hand or stand) with the paddle or whisk attachment, or be prepared with a sturdy spatula if mixing by hand. Ensure the bowl is dry and free of cold water.

Prepare mixing tools

Add the softened cream cheese (8 oz) and softened unsalted butter (2 tbsp) to the mixing bowl. Beat on medium speed for 1–2 minutes until the mixture is smooth and no lumps remain. Scrape down the sides and bottom of the bowl with a spatula as needed.

Beat cream cheese and butter

Add granulated sugar (1 tbsp) and pure vanilla extract (1 tsp) to the bowl. Beat on medium-high speed for 30–45 seconds until the sugar is incorporated and the mixture is slightly lighter in texture. Taste and adjust vanilla if desired.

Incorporate sugar and vanilla

If the mixture is too thick for your intended use, add 1 tablespoon of milk or heavy cream and beat for 10–15 seconds to loosen. Add a pinch of fine sea salt to balance the flavor and beat briefly to combine. Scrape the bowl again to ensure uniform consistency.

Adjust texture and season

Beat for a final 10–20 seconds on low speed to remove air bubbles and achieve a smooth, spreadable texture. Use immediately as a spread, filling, or addition to your recipe. If not using right away, cover tightly with plastic wrap (pressing it directly onto the surface to prevent skinning) and refrigerate for up to 3 days. Before using chilled cream cheese, let it sit at room temperature 15–30 minutes and re-whip briefly to restore spreadability.

Final smoothing and use

full-fat cream cheese

granulated sugar

pure vanilla extract

fine sea salt

milk or heavy cream

Wash the potatoes thoroughly to remove dirt. Peel them if you prefer skinless chips (optional). Cut each potato into even sticks about 1/3 to 1/2 inch (8–12 mm) thick for classic chips. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch.

Prep the potatoes

Place the rinsed potato sticks in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to further remove starch — this helps achieve crisper chips. Drain and spread the potatoes on a clean kitchen towel or paper towels and pat very dry. Removing surface moisture is important to prevent oil splatter and to crisp the chips.

Soak and dry

Pour vegetable oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2 inches (5 cm). Heat the oil over medium-high heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dipping a small piece of potato — it should slowly bubble but not brown quickly.

Heat the oil

Working in small batches (do not overcrowd the pot), carefully add potato sticks and fry for 4–6 minutes until they are softened and pale but not browned. Use a slotted spoon to transfer the blanched chips to a wire rack or a plate lined with paper towels to drain and cool for 5 minutes.

First fry (blanch)

Raise the oil temperature to 375°F (190°C) for the final crisping. Allow the oil to come fully to temperature between batches.

Increase oil temperature

Return the cooled, blanched potato sticks to the hot oil in small batches and fry for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and place on paper towels or a wire rack. Immediately sprinkle with salt, black pepper, and optional paprika while still hot so seasoning adheres.

Second fry (crisp)

If using, toss the hot chips with chopped parsley for freshness. Serve immediately for best texture.

Finish

While the chips fry, whisk together ketchup, mayonnaise, lemon juice, and garlic powder in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

potatoes (medium)

vegetable oil (for frying)

optional: paprika

optional: fresh parsley (chopped)

ketchup

lemon juice

garlic powder

Pat the pork shoulder cubes dry with paper towels. In a large bowl toss the pork with kosher salt, black pepper, ground cumin and dried oregano until evenly coated. Set aside for 10 minutes to let the salt begin to penetrate.

Prep pork and aromatics

Heat a heavy Dutch oven or large oven-safe pot over medium-high heat. Add 1 tablespoon oil. Working in a single layer (in two batches if needed), sear pork cubes on all sides until nicely browned, about 3–4 minutes per batch. Transfer seared pork to a plate.

Sear (optional but recommended)

Reduce heat to medium. Add remaining 1 tablespoon oil to the pot, then add smashed garlic and onion wedges. Sauté 1–2 minutes to release aroma (do not brown). Return all pork to the pot. Add bay leaves, orange juice, lime juice and stock. Scrape any brown bits from the bottom of the pot to incorporate flavor.

Combine for braise

Bring liquid to a gentle simmer. Cover the pot and transfer to a 300°F (150°C) oven, or leave on the stovetop at a low simmer. Cook until pork is very tender and easily shreds, 2 to 2.5 hours. Check once halfway and spoon some braising liquid over the pork if the top is drying.

Braise

Remove the pot from oven. Using tongs, transfer pork to a cutting board or large bowl and shred with two forks into bite-sized pieces. Skim and reserve 1/2 cup of the braising liquid. Place the pot with remaining liquid on medium-high heat and reduce until slightly thickened, about 6–8 minutes; this concentrates flavor for moistening the shredded pork.