Topo Chico (Bottle)

IBC Root Beer (Bottle)

Powerade

Grilled Veggies

Shrimp (Blackened or Fried)

Churro

Hand battered grouper, boom boom sauce, flour

Fried Grouper Taco

Seasoned grilled grouper, jicama slaw, island mayo, flour

Blackened Grouper Taco

Baja shrimp, fried or blackened shrimp, pickled red onions, coleslaw, pico, boom boom sauce, flour

Seafood Taco

Seasoned ground beef, cheddar jack cheese

Gringo Taco

Grilled mixed veggies, sliced avocado, black beans, shredded lettuce, pico, poblano cream sauce, corn tortilla

Veggie Taco

Slow roasted brisket, bbq sauce, flour tortilla

Brisket Taco

Beef & Pork Taco

Carolina pork, carolina bbq sauce, coleslaw, flour

Carolina Smoked Pork Taco

Grilled sirloin, asian slaw, korean bbq sauce, green onions, flour

Korean BBQ Taco

Shredded sirloin steak, sharp cheese, crispy fried poblano peppers & onion strings, pico, queso

Philly Steak Taco

Grilled chicken, cheddar jack cheese, pico, shredded lettuce, salsa verde, flour tortilla

Grilled Chicken Taco

Smoked chicken, coleslaw, alabama white sauce, southern fried

Alabama White Taco

Fried chicken, brown sugar bourbon glaze, crispy fried poblano pepper & onion strings, pico, ancho aioli, cotija cheese, flour tortilla

Commonwealth Taco

Shredded grilled chicken, sharp cheese, crispy fried poblano pepper & onion strings, chipotle crema, pico, flour tortilla

Chicken Philly Taco

Fried chicken, spicy hot sauce, poblano cream sauce, coleslaw, wickles pickles, flour tortilla

Nashville Hot Chicken Taco

Chicken Taco

Add Ground Beef

Wine by the Glass

Ensure that the Topo Chico bottle is well-chilled before serving. You can place it in the refrigerator for at least 2 hours prior to serving.

Prepare the Bottle

Carefully twist off the cap of the Topo Chico bottle. Be cautious to avoid any spillage, as the carbonation may cause it to fizz.

Open the Bottle

Pour the Topo Chico into a glass or enjoy it straight from the bottle. You may add a slice of lime or lemon for additional flavor, if desired.

Serve

Topo Chico Mineral Water

In a large mixing bowl, combine the carbonated water and high fructose corn syrup. Stir gently to mix without losing the carbonation.

Combine Ingredients

Add the natural and artificial flavors, caramel color, caffeine, citric acid, and sodium benzoate to the mixture. Stir gently until all ingredients are well combined.

Add Flavors

Using a funnel, carefully pour the mixture into sterilized bottles, leaving some space at the top for carbonation.

Bottle the Root Beer

Seal the bottles tightly with caps and refrigerate them for at least 2 hours before serving. This will allow the flavors to meld and the drink to chill.

Seal and Chill

Carbonated Water

High Fructose Corn Syrup

Natural and Artificial Flavors

Caramel Color

Caffeine

Citric Acid

Preservative (Sodium Benzoate)

In a large pitcher, combine 4 cups of water, 1 cup of granulated sugar, and 1 tsp of salt. Stir until the sugar and salt are fully dissolved.

Combine Base Ingredients

Add 1 tablespoon of your chosen liquid flavoring to the mixture. Stir well until combined.

Add Flavoring

Add 1 tsp of potassium chloride, 1 tsp of calcium chloride, and 1 tsp of magnesium sulfate to the pitcher. Stir the mixture until all the ingredients are fully dissolved.

Mix in Electrolytes

If you desire a specific color for your drink, add 3 drops of food coloring and stir until the color is evenly distributed.

Optional Coloring

Refrigerate the Powerade for at least 30 minutes before serving. Serve cold over ice or enjoy as is.

Chill and Serve

Water

Granulated Sugar

Salt

Liquid Flavoring (e.g., fruit punch, lemon-lime, or grape)

Potassium Chloride (salt substitute)

Calcium Chloride

Magnesium Sulfate (Epsom salt)

Food Coloring (optional)

Wash and chop the bell peppers, zucchini, red onion, mushrooms, and asparagus into bite-sized pieces.

Chop the Vegetables

In a bowl, whisk together olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and black pepper.

Add the chopped vegetables to the bowl with the marinade. Toss to coat well and allow to marinate for at least 30 minutes.

Marinate the Veggies

Preheat the Grill

Place the marinated vegetables on the grill and cook for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.

Grill the Vegetables

Remove the grilled vegetables from the grill and serve hot as a side dish or over a salad.

Serve Hot

Bell Peppers

Zucchini

Red Onion

Mushrooms

Asparagus

Olive Oil

Balsamic Vinegar

Garlic Powder

Dried Oregano

Black Pepper

In a bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.

Prepare the Shrimp

Add the peeled and deveined shrimp to the spice mixture. Toss until the shrimp are evenly coated with the spices.

Season the Shrimp

In a large skillet, heat the olive oil or vegetable oil over medium-high heat until shimmering.

Heat the Oil

Add the seasoned shrimp to the hot skillet. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat.

Cook the Shrimp

In a small bowl, combine the mayonnaise, hot sauce, and lemon juice. Stir until well combined.

Mix the Sauce

Large shrimp, peeled and deveined

Black pepper

Paprika

Garlic powder

Onion powder

Cayenne pepper

Olive oil or vegetable oil

Mayonnaise

Hot sauce

Lemon juice

In a medium saucepan over medium heat, combine water, unsalted butter, and 1 tablespoon of sugar. Stir until the butter melts and the mixture comes to a gentle boil.

Prepare the Dough

Once boiling, remove from heat and stir in the all-purpose flour and salt until a dough forms. Let it cool for about 5 minutes.

Add Dry Ingredients

Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Stir in the ground cinnamon.

Incorporate Eggs

In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Heat Oil

Transfer the churro dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch long strips of dough into the hot oil, cutting them with scissors.

Pipe the Dough

Fry the churros for about 2-3 minutes on each side, or until they are golden brown. Remove them from the oil and drain on paper towels.

Fry Until Golden

In a shallow dish, combine the granulated sugar and ground cinnamon.

Mix Sugar and Cinnamon

While the churros are still warm, roll them in the sugar-cinnamon mixture until well coated.

Coat the Churros

In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.

Melt Chocolate

Using a spoon or a piping bag, drizzle the melted chocolate over the coated churros before serving.

Drizzle on Churros

water

unsalted butter

granulated sugar

all-purpose flour

salt

eggs

ground cinnamon

vegetable oil

semi-sweet chocolate chips

heavy cream

In a bowl, combine mayonnaise, Sriracha sauce, honey, lime juice, and garlic powder. Stir until well blended. Adjust the spice level to your preference by adding more Sriracha if desired.

Mix Ingredients

In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water to the mixture and whisk until you achieve a smooth batter.

Make the Batter

In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

Dip each grouper fillet into the batter, ensuring it is well coated. Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side or until golden brown and cooked through.

Batter and Fry the Grouper

Once fried, remove the grouper fillets from the oil and place them on a paper towel-lined plate to drain any excess oil.

Drain Excess Oil

In a dry skillet over medium heat, warm the corn tortillas for 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, place a generous amount of shredded cabbage, followed by a piece of fried grouper. Drizzle with boom boom sauce and sprinkle with chopped cilantro.

Build the Tacos

Serve the tacos with lime wedges on the side for squeezing over the top.

Grouper fillets

All-purpose flour

Cornstarch

Baking powder

Cold water

Oil for frying

Sriracha sauce

Honey

Lime juice

Corn tortillas

Shredded cabbage

Chopped cilantro

Lime wedges

Rub the grouper fillets with olive oil and then coat them evenly with Cajun seasoning. Let them marinate for about 15 minutes.

Season the Grouper

Preheat the grill to medium-high heat. Grill the seasoned grouper fillets for about 3-4 minutes on each side or until they are cooked through and have a nice char. Remove from grill and let rest.

Grill the Fish

In a large bowl, combine jicama, shredded cabbage, grated carrot, chopped cilantro, lime juice, and salt. Toss well to combine and set aside to let flavors meld.

Mix the Slaw

In a small bowl, mix together mayonnaise, lime juice, and hot sauce until smooth and well combined.

Make the Island Mayo

Warm the flour tortillas in a dry skillet or microwave. Place a grilled grouper fillet on each tortilla, top with jicama slaw, and drizzle with island mayo. Serve immediately.

Assemble the Tacos

Cajun seasoning

Olive oil

Jicama, peeled and julienned

Carrot, grated

Cilantro, chopped

Flour tortillas

Start by rinsing the Baja shrimp under cold water and patting them dry with a paper towel. If using frozen shrimp, ensure they are completely thawed.

Cooking the Shrimp

In a bowl, season the shrimp with your choice of spices (such as chili powder, garlic powder, paprika, salt, and pepper). If you choose to blacken the shrimp, add cayenne pepper for extra heat.

Seasoning

For fried shrimp, heat oil in a skillet over medium heat. Fry the shrimp for about 2-3 minutes on each side until golden brown. For blackened shrimp, heat a cast-iron skillet and cook the shrimp for about 2-3 minutes on each side until charred and cooked through.

Cooking Method

Heat the flour tortillas in a dry skillet for about 30 seconds on each side until warm and pliable. Alternatively, you can wrap them in foil and place them in a preheated oven at 350°F (175°C) for 10 minutes.

On each tortilla, layer a generous amount of coleslaw mix, followed by a handful of cooked shrimp (either fried or blackened). Top with pickled red onions, pico de gallo, and a drizzle of boom boom sauce.

Assembling the Tacos

Fold the tortillas in half to form tacos and serve immediately while warm. Enjoy with extra boom boom sauce on the side if desired.

Topo Chico (bottle)

Ibc Root Beer (bottle)