Mexican Chilli

Peri-peri Chicken Fillet

Burgers and Fries

Mexican Salad

Chicken Paella

Chilli Con Carne

Tacos

Garlic Ciabatta Bread

Grilled salmon steak topped with our tropical mango salsa, served with rice and vegetables

Grilled Salmon with Tropical Mango Salsa

Gaucho Ribeye Steak

Pan-fried chicken breast topped with a creamy mushroom sauce, served with rice and vegetables

Sizzling Chicken

Tortilla chips topped with tomato salsa, melted cheese, sour cream, guacamole, re-fried beans & jalapenos.

Nachos

Served crispy with cheese, bacon and sour cream

Loaded Potato Skins

Breaded calamari rings, flash fried and served with chipotle mayonnaise

Mexican Style Calamari

Breaded jalapeno peppers filled with cream cheese, served with homemade salsa

Jalapeno Poppers

Breaded mozzarella sticks served with homemade salsa

Mozzarella Sticks

THREE-COURSES

TOO FULL FOR DESSERT, WHY NOT HAVE A SHOT OF TEQUILA INSTEAD?

SHOT OF TEQUILA

ICE CREAM

CHEESECAKE

Vera Cruz Salmon with Potato Wedges and seasoned Vegetables

Chicken Fajita Fiesta Salad

Mexican Chilli Burger with fries

Peri-Peri Chicken with fries

Chop the onion and bell pepper and mince the garlic. Rinse and drain the canned beans. Measure out the tomato paste, crushed tomatoes and stock.

Prepare ingredients

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until nicely browned and no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.

Brown the meat

Add the remaining 1 tablespoon olive oil to the pot. Add the chopped onion and diced bell pepper and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté vegetables

Stir in the tomato paste and cook for 1–2 minutes to deepen flavor. Add the crushed tomatoes and beef (or chicken) stock and stir to combine. Add the drained kidney and black beans and the bay leaf.

Build the chili

Add chili powder, ground cumin, smoked paprika, dried oregano, ground coriander (if using), cayenne (start with 1/2 tsp if you prefer milder heat), black pepper and brown sugar. Stir thoroughly so spices dissolve into the tomato mixture.

Add spices

Bring the chili to a gentle simmer, then reduce heat to low. Partially cover the pot and simmer gently for 30–40 minutes, stirring occasionally, until flavors meld and the chili thickens. If it becomes too thick, add up to 120 ml stock or water to reach desired consistency.

Simmer

Taste the chili after simmering and add salt to taste (start with the 1.5 tsp called for). Adjust cayenne, sugar, or lime juice as needed to balance heat, acidity and sweetness.

Adjust seasoning

Remove and discard the bay leaf. Stir in the fresh lime juice and chopped cilantro (if using). Let the chili rest off the heat for 5–10 minutes so flavors round out.

Finish with lime and cilantro

Ladle the chili into bowls and top with a dollop of sour cream or Greek yogurt, shredded cheese, and sliced green onions. Serve with tortilla chips or warm corn tortillas alongside.

Leftovers: Cool to room temperature, refrigerate in an airtight container for up to 3–4 days or freeze up to 3 months. Reheat gently on the stove or in a microwave, adding a splash of stock or water if needed.

lean ground beef (or ground turkey)

yellow onion, finely chopped

green bell pepper, diced

garlic, minced

tomato paste

canned crushed tomatoes

beef (or chicken) stock

canned kidney beans, drained and rinsed

canned black beans, drained and rinsed

chili powder

ground cumin

smoked paprika

dried oregano (preferably Mexican oregano)

ground coriander (optional)

ground cayenne pepper (adjust to heat preference)

ground black pepper

sea salt

brown sugar or honey

olive oil

bay leaf

fresh lime juice

fresh cilantro, chopped (optional)

sour cream or Greek yogurt

shredded cheddar or Monterey Jack

sliced green onions

tortilla chips or corn tortillas

If using thick chicken breasts, butterfly them or pound gently to an even thickness (about 1/2 inch / 1.2 cm). Pat the fillets dry with paper towels.

Prepare chicken

Place chopped red chiles, garlic cloves, smoked paprika, cayenne, lemon juice, red wine vinegar, olive oil, sea salt, black pepper, parsley and honey (if using) in a blender or food processor. Blend until smooth or slightly chunky, scraping down sides as needed. Taste and adjust seasoning: add a touch more honey or lemon to balance heat if desired.

Make marinade

Put the chicken fillets in a shallow dish or resealable plastic bag. Pour the peri-peri marinade over the chicken, ensuring all pieces are evenly coated. Seal and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–6 hours. If short on time, at least 30 minutes will impart some flavor.

Marinate chicken

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; leave marinade on the chicken.

Bring to room temperature

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking.

Preheat pan

Remove excess marinade from the chicken (shake off but do not wipe entirely). Place the fillets in the hot pan without crowding. Cook for 3–4 minutes on the first side without moving, until a golden-brown crust forms.

Sear the fillets

Flip the fillets and add 1 tablespoon butter to the pan (optional). Spoon pan juices and melted butter over the chicken as it cooks for another 3–4 minutes, or until the internal temperature reaches 74°C (165°F) for breasts or 71°C (160°F) for thighs. Thinner fillets will cook faster—adjust time accordingly.

Flip and baste

Transfer cooked fillets to a plate and let rest for 5 minutes so juices redistribute. Spoon any pan juices or reserved warm marinade (if you reserved any before marinating) over the chicken.

Rest

Sprinkle with extra chopped parsley and serve with lemon wedges on the side for squeezing. Serve hot with rice, salad, fries or flatbread.

Garnish and serve

boneless skinless chicken breasts or thighs

fresh red bird's eye or red chile peppers (stemmed and roughly chopped)

smoked sweet paprika

ground cayenne pepper

garlic cloves (peeled)

fresh lemon juice

red wine vinegar

extra-virgin olive oil

freshly ground black pepper

flat-leaf parsley (finely chopped)

honey (optional, to balance heat)

neutral oil (vegetable or canola) for pan

unsalted butter (optional, for basting)

lemon wedges for serving

extra parsley for garnish

Divide the ground beef into 4 equal portions (about 4 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Make burger patties

Season both sides of each patty with salt and pepper. If using, brush or sprinkle Worcestershire sauce on one side of each patty for extra flavor.

Season patties

Preheat a heavy skillet or grill over medium-high heat until very hot (about 3–5 minutes). If using a skillet, add a light coat of neutral oil and swirl to coat.

Heat skillet or grill

Place patties on the hot surface with the seasoned side down. Cook without pressing for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium. In the last minute of cooking, place a slice of cheddar on each patty, cover the pan briefly (or close the grill lid) to melt the cheese.

Cook patties

While patties rest for 2–3 minutes, spread softened butter on the cut side of each bun and toast in a skillet or on the grill until golden, about 1 minute.

Toast buns

In a small bowl combine mayonnaise, ketchup, and mustard. Taste and adjust proportions to preference. This will be the burger spread.

Prepare sauce

Spread about 1 tbsp of the sauce on the bottom bun. Add a lettuce leaf, tomato slice, the cheeseburger patty, a couple pickle slices and a few rings of red onion. Spread a little sauce on the top bun if desired and close. Serve immediately with fries.

Assemble burgers

Cut the scrubbed russets into 1/4–1/2-inch thick sticks. For crisper fries, soak the cut potatoes in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Prep potatoes

Place the dried potato sticks in a bowl, sprinkle with 1 tablespoon cornstarch and toss until evenly coated. This creates extra-crispy exterior once fried or baked.

Optional toss with cornstarch

If deep-frying: heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C) and fry again in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season immediately with kosher salt, black pepper and smoked paprika (if using).

Fry (deep-fry method)

If baking: preheat oven to 450°F (230°C). Toss the cornstarch-coated fries with 1–2 tbsp oil, spread in a single layer on a parchment-lined sheet, and bake 20–25 minutes, flipping halfway, until golden and crisp. Season immediately with salt, pepper and paprika.

Oven-baked alternative

Transfer fries to a serving bowl or plate and serve alongside burgers. Provide ketchup or your preferred dipping sauce.

Serve fries

80/20 ground beef

salt

black pepper, freshly ground

Worcestershire sauce (optional)

cheddar cheese slices

burger buns

unsalted butter, softened

mayonnaise

ketchup

yellow mustard

iceberg lettuce leaves

tomato, sliced (about 1/4 inch)

red onion, thinly sliced

dill pickle slices

russet potatoes, scrubbed

vegetable oil (for frying) or neutral oil for oven

cornstarch

kosher salt

black pepper

smoked paprika (optional)

Rinse and dry romaine and baby spinach. Chop or tear romaine into bite-sized pieces and place in a large salad bowl. Add baby spinach.

Halve cherry tomatoes. Thinly slice red onion and both bell peppers (reserve 1 red and 1 yellow/green for fajita cooking as noted). Pit and dice avocado just before serving and keep reserved with a squeeze of lime to prevent browning.

Rinse and drain black beans if using canned. If using frozen corn, thaw; if canned, drain.

Slice the chicken breasts thinly across the grain into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss chicken strips in the marinade and let sit 10–15 minutes at room temperature (or up to 1 hour in the refrigerator).

Slice and Marinate

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add sliced bell peppers (from the Chicken Fajita section) and sauté 3–4 minutes until slightly softened and charred at the edges. Transfer peppers to a plate.

Cook Peppers

In the same skillet, add a touch more oil if needed and increase heat to medium-high. Add marinated chicken in a single layer and cook without moving 2–3 minutes to get a sear, then stir and continue cooking another 2–3 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and nicely browned. Return peppers to the pan and toss to combine for 30–60 seconds. Remove from heat and let rest 2 minutes.

Cook Chicken

Whisk together Greek yogurt (or sour cream), mayonnaise, 2 tbs lime juice, 1 tsp honey, 1 tsp olive oil, 1/4 tsp cumin, 1/4 tsp chili or chipotle powder, 1/4 tsp salt, and a pinch of black pepper until smooth. Taste and adjust acidity or sweetness as needed (add up to 1 tbs more lime juice or 1/2 tsp more honey). If too thick, thin with 1–2 tsp water or olive oil.

To the bowl with greens, add cherry tomatoes, 3 tbs corn, 1 cup black beans, 1/4 cup sliced red onion, and 1/4 cup chopped cilantro. Gently fold to combine.

Top the salad with the cooked chicken fajita mixture (chicken + peppers) while warm or at room temperature.

Add diced avocado and sprinkle crumbled cotija or feta cheese and tortilla strips or crushed chips over the top.

Drizzle dressing over the salad (start with half, toss gently, add more to taste) or serve dressing on the side.

Garnish with lime wedges and additional cilantro if desired. Serve immediately.

romaine lettuce

baby spinach

cherry tomatoes

red bell pepper

yellow corn (cooked, drained if canned)

black beans (rinsed and drained)

red onion

cilantro (fresh, chopped)

avocado

boneless skinless chicken breasts

lime juice

cumin

garlic powder

vegetable oil (for cooking)

red bell pepper (sliced)

yellow or green bell pepper (sliced)

Greek yogurt or sour cream

honey or agave

chili powder (or chipotle powder)

crumbled cotija or feta cheese

tortilla strips or crushed tortilla chips

lime wedges

Place saffron threads in a small bowl with 2 tablespoons of hot chicken broth. Let steep while you prepare other ingredients (5–10 minutes) so saffron releases color and aroma.

Prepare saffron

Heat a large wide skillet or paella pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the chicken pieces in a single layer (work in batches if necessary) and brown on all sides, about 4–5 minutes. Season lightly with 1/2 tsp salt and 1/4 tsp pepper as they brown. Remove browned chicken to a plate and set aside.

Reduce heat to medium and add remaining 1 tablespoon olive oil to the pan. Add sliced chorizo and cook until it renders some fat and begins to brown, about 2–3 minutes. Stir and scrape brown bits from the pan.

Add chopped onion and diced red bell pepper. Sauté until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the grated tomatoes (or canned crushed tomatoes), smoked paprika, and the remaining 1 tsp kosher salt (reserve some salt to adjust later). Cook the mixture (sofrito) for 4–5 minutes until it thickens slightly and darkens in color.

Add the rice to the pan and stir for 2 minutes, coating each grain with the sofrito and oil. This toasting step helps the rice stay separate and improves flavor.

Pour in the white wine and simmer until almost completely evaporated, about 1–2 minutes, scraping any bits from the bottom.

Return the browned chicken to the pan, distributing pieces evenly. Add the hot chicken broth, the saffron with its soaking liquid, bay leaf, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper. Do not stir the rice after this point — this helps form the socarrat (crispy bottom).

Bring to a gentle boil over medium-high heat, then reduce heat to medium-low to maintain a steady simmer. Cook uncovered for 15 minutes. Rotate the pan once halfway through to ensure even cooking if your heat source is uneven.

After the initial 15 minutes of simmering, gently press the shrimp (if using) into the rice, distribution across the top, and sprinkle the peas over the surface. Continue cooking without stirring for another 5–8 minutes, until the rice is tender and the shrimp are opaque and cooked through (internal temperature ~145°F / 63°C).

Mexican Chilli

Peri-peri Chicken Fillet

Burgers And Fries

Mexican Salad

Chicken Paella

Chilli Con Carne

Tacos

Garlic Ciabatta Bread

Grilled Salmon With Tropical Mango Salsa

Gaucho Ribeye Steak

Sizzling Chicken

Nachos

Loaded Potato Skins

Mexican Style Calamari

Jalapeno Poppers

Mozzarella Sticks

Three-courses

Shot Of Tequila

Ice Cream

Cheesecake

Vera Cruz Salmon With Potato Wedges And Seasoned Vegetables

Chicken Fajita Fiesta Salad

Mexican Chilli Burger With Fries

Peri-peri Chicken With Fries