banana leaf/tongue & cheek barbacoa/cilantro/limes/ salsa molcajete/salsa verde/radish/onions/tortillas

BARBACOA

NC tiderunners/ queso chihuahua/ salsa molcajete/ bacon/ panko/ garlic butter

OYSTERS RANCHOFELLER

Pan de yuca/ pork belly/ folded egg/ piloncillo sriracha maple/ side of plantain tots

McBONO

GAMBAS A LA PLANCHA

gambas a la plancha/ blue corn chihuahua grits/ salsa piquín

GAMBAS GRITS

Heirloom tomato/ mozzarella/ burrata/shallot/ rice wine herbs

TOMATO AND QUESO

Cheese arepa/greens/ mexican chorizo/black beans/poached eggs/Diabla Hollandaise/ side salad

AREPA BENITO

CAPIROTADA

octopus/cannellini beans/butter beans/field peas/pink eye peas/parm herb salad

GRILLED OCTO

Hanger steak/ guacamole/ fried plantain/Poached egg/pickled onion/salsa macha/ side salad

AVOCADO TOSTON Y STEAK*

NC big eye tuna/aguachile/kizami wasabi/tamari/leche de tigre/tobiko

NC CRUDO

yucca mash/kale/oyster mushrooms/BBQ mole

FRENCHED PORK CHOP

goat birria taquitos/ wheat noodle/ pickled onion/ radish/ onion cilantro/ salsa diabla

BIRRIAMEN

Duck confit/salsa guajillo/ totopos/ onion/crema/avocado salsa/cotija cheese/ radish cilantro/ sunny egg

DUCK CHILAQUILES

snapper/coconut leche de tigre/mixed peppers/sweet potato/choclo/peanut salsa macha/onions/plantain chips

TOM KHA CEVICHE

8 oz hanger steak/pasilla marinade/asparagus/cauliflower puree/

LITTLE ASADA

TUNA BULLGOGI

whole chicken/turmeric/salsa diabla/white sauce/greens/pita/house fries

HALAL GÜEYS

heirloom tomatoes/grilled zucchini/tzatziki/fried shallots/herbs

MARKET VIBEZ

yuca/guacamole/pickled onion/radish/cilantro

YUCA FRITA

goat birria/consome/onion/cilantro/chile oil

BIRRIA DUMPLINGS

Brioche pan de natas/ egg batter/ bruleed sugar/ mixed berries/ Horchata glaze

FRENCHXICAN TOAST

puff pastry/goat cheese/guava/whip cream/seasonal fruit/sprinkles

PASTELITO

jammy egg/nc asparagus/peanut salsa macha/parm bread crumb

SPRING ASPARAGUS

In a large pot, add the beef tongue and cheeks, bay leaves, garlic, salt, and black pepper. Cover with water and bring it to a boil. Reduce the heat and simmer for about 3 hours or until the meat is tender.

Prepare the Meat

Once the meat is tender, remove it from the pot and let it cool slightly. Shred the meat and place it on a large piece of banana leaf. Wrap the banana leaf around the meat tightly.

Wrap with Banana Leaves

Place the wrapped meat in a steamer or on a baking tray. Bake in a preheated oven at 300°F (150°C) for 1 hour.

Cook the Barbacoa

While the barbacoa is cooking, chop the radish, onion, and cilantro. Cut the limes into wedges.

Prepare the Garnishes

Remove the barbacoa from the oven, unwrap it, and serve it with warm corn tortillas, salsa molcajete, salsa verde, and the chopped garnishes.

Serve

beef tongue

beef cheeks

banana leaves

cilantro

lime

radish

onion

corn tortillas

salsa molcajete

salsa verde

salt

black pepper

garlic cloves

bay leaves

Preheat your oven to 400°F (200°C). Clean the oysters thoroughly under cold water. Open the oysters and place them in a baking dish, keeping them in their shells.

Prepare the Oysters

In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and crumble into small pieces. Reserve some bacon fat in the skillet.

Cook the Bacon

Melt the butter in the reserved bacon fat over low heat. Add minced garlic and sauté until fragrant but not browned.

Make Garlic Butter

In a bowl, combine crumbled bacon, queso Chihuahua, parsley, lemon juice, salt, and pepper. Mix well.

Prepare the Topping

Spoon the salsa molcajete onto each oyster, followed by the cheese and bacon mixture. Drizzle the garlic butter over the top and finish with a sprinkle of panko breadcrumbs.

Assemble the Oysters

Bake the oysters in the preheated oven for about 12-15 minutes or until the cheese is melted and the panko is golden brown.

Bake

Remove the oysters from the oven and let them cool slightly before serving. Enjoy your Oysters Ranchofeller warm!

Fresh oysters

Queso Chihuahua

Salsa molcajete

Bacon

Panko breadcrumbs

Garlic

Butter

Parsley

Lemon juice

Salt

Pepper

In a mixing bowl, combine yuca flour, salt, and water. Mix until a dough forms. Shape into small discs.

Prepare the Yuca Bread

Heat a non-stick pan over medium heat. Cook each disc for about 2-3 minutes on each side, until golden brown. Set aside.

Cook the Yuca Bread

In a skillet, cook the pork belly over medium heat until crispy and caramelized. Allow it to drain on paper towels.

Cook the Pork Belly

Scramble the eggs in a bowl. Pour into the skillet used for the pork belly and cook until fluffy. Remove from heat.

Fold the Eggs

In a small saucepan, combine piloncillo, sriracha, and maple syrup. Heat until piloncillo dissolves and the mixture thickens slightly.

Make the Piloncillo Sriracha Maple Sauce

Peel and cut plantains into small cubes. Fry in hot oil until golden brown and crispy. Drain on paper towels.

Prepare Plantain Tots

On a yuca bread disc, layer crispy pork belly, folded eggs, and drizzle with piloncillo sriracha maple sauce. Serve with plantain tots on the side.

Assemble the McBONO

Yuca flour

Water

Pork belly

Eggs

Piloncillo (or brown sugar)

Sriracha

Maple syrup

Plantains

Oil (for frying)

In a large bowl, combine the shrimp, olive oil, minced garlic, paprika, salt, and black pepper. Mix well to ensure the shrimp are evenly coated. Allow to marinate for about 15 minutes.

Prepare the Shrimp

Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.

Grill the Shrimp

In a skillet over medium heat, add a little olive oil and sauté the sliced onion until they are soft and slightly caramelized, about 5-7 minutes.

Sauté the Onions

While the onions are cooking, slice the ciabatta bread in half and toast it on the grill or in a toaster until golden brown.

Toast the Ciabatta

Place the grilled shrimp on the toasted ciabatta, top with sautéed onions, and serve immediately.

Assemble the Dish

Large shrimp, peeled and deveined

Olive oil

Garlic, minced

Paprika

Black pepper

Small onion, sliced

Ciabatta bread

In a saucepan, bring 4 cups of water to a boil. Stir in the blue corn grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Stir in the butter and season with salt and pepper to taste.

Prepare the Grits

In a large skillet, heat the olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, paprika, salt, and black pepper. Cook for 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque.

Cook the Shrimp

To serve, spoon the creamy blue corn grits onto plates and top with the grilled shrimp. Drizzle with salsa piquín for an added kick.

Shrimp (peeled and deveined)

Garlic (minced)

Blue corn grits

Salsa piquín

Finely slice the shallots and soak them in rice wine vinegar for about 10 minutes to soften the flavor.

Prepare the Shallots

Wash and slice the heirloom tomatoes into thick rounds. Arrange them on a serving platter.

Slice the Tomatoes

Tear the fresh mozzarella and burrata into pieces and distribute them evenly over the tomatoes.

Add Cheese

Drizzle olive oil over the tomatoes and cheese. Add salt and black pepper to taste.

Dress the Salad

Sprinkle the marinated shallots on top of the salad, followed by the fresh herbs.

Add Shallots and Herbs

Serve immediately as a refreshing appetizer or side dish.

Heirloom tomatoes

Fresh mozzarella cheese

Burrata cheese

Shallots

Rice wine vinegar

Fresh herbs (basil, parsley, or chives)

In a mixing bowl, combine the arepa flour, water, and salt. Mix until a dough forms. Let it rest for about 5 minutes.

Prepare the Arepa Dough

Divide the dough into 4 equal portions. Shape each portion into a disc about 1/2 inch thick, and place a tablespoon of cheese in the center of two discs. Top with the remaining discs and seal the edges.

Form the Arepas

Heat a non-stick skillet over medium heat. Cook the arepas for about 5-7 minutes on each side until golden brown and cheese is melted inside. Set aside.

Cook the Arepas

In the same skillet, add the chorizo and cook until browned and fully cooked, about 8-10 minutes. Remove from heat.

Cook the Chorizo

In a pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon.

Poach the Eggs

In a bowl, combine mixed greens, olive oil, lime juice, and season with salt and pepper. Toss to combine.

Prepare the Side Salad

On a plate, place the cooked arepas, top with black beans, chorizo, and a poached egg. Drizzle with Diabla sauce. Serve with a side salad.

Arepa flour

Shredded cheese (e.g., mozzarella or queso blanco)

Mexican chorizo

Black beans (canned, drained and rinsed)

Diabla sauce

Mixed greens (for salad)

Lime juice

Salt and pepper

Preheat your oven to 350°F (175°C). Cut the brioche or bolillo bread into 1-inch cubes and spread them on a baking sheet. Bake for about 10 minutes or until slightly toasted.

Prepare the Bread

In a medium saucepan, combine the milk, sugar, cinnamon sticks, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is warm, but do not let it boil.

Make the Milk Mixture

In a large bowl, whisk together the eggs. Gradually add the warm milk mixture to the eggs, whisking constantly. Then, add the toasted bread cubes, raisins, and nuts. Stir gently until everything is well combined.

Combine Ingredients

Grease a 9x13 inch baking dish with butter. Layer half of the bread mixture in the dish, then sprinkle half of the crumbled queso fresco. Add the remaining bread mixture on top, and finish with the rest of the queso fresco.

Assemble the Capirotada

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the pudding is set.

Let it cool for a few minutes before serving. Capirotada can be served warm or at room temperature, and it can be drizzled with additional milk or served with ice cream if desired.

Brioche or Bolillo bread

Milk

Sugar

Cinnamon sticks

Vanilla extract

Raisins

Pecans or walnuts

Queso Fresco (crumbled)

In a large pot, boil water and add the octopus. Cook for about 45 minutes or until tender. Remove from pot and let it cool.

Prepare the Octopus

Once cooled, cut the octopus into manageable pieces. Brush with olive oil, season with salt and pepper. Preheat the grill to medium-high heat and grill the octopus for about 4-5 minutes on each side until charred.

Barbacoa

Oysters Ranchofeller

Mcbono

Gambas A La Plancha

Gambas Grits

Tomato And Queso

Arepa Benito

Capirotada

Grilled Octo

Avocado Toston Y Steak*

Nc Crudo

Frenched Pork Chop

Birriamen

Duck Chilaquiles

Tom Kha Ceviche

Little Asada

Tuna Bullgogi

Halal Güeys

Market Vibez

Yuca Frita

Birria Dumplings

Frenchxican Toast

Pastelito

Spring Asparagus