Extra Corona

Classic cheesecake with a graham cracker crust.

Cheesecake

Pasta with mixed vegetables in a light sauce.

Pasta Primavera

Grilled Chicken

Tortilla chips topped with cheese and jalapeños.

Nachos

Churros

Flan

Stuffed pastries filled with meat or cheese.

Empanadas

Tacos de Carne

Guacamole

Pollo Asado

Pescado Frito

Warm chocolate cake with a gooey center, served with ice cream.

Chocolate Lava Cake

Refreshing cocktail made with rum, mint, and lime.

Mojito

Tequila, lime juice, and triple sec, served with salt.

Margarita

Coffee-flavored Italian dessert made with mascarpone.

Tiramisu

Classic Italian pasta with creamy sauce, bacon, and cheese.

Spaghetti Carbonara

Fresh salmon fillet grilled to perfection, served with vegetables.

Grilled Salmon

Mushrooms filled with a blend of cheeses and herbs.

Stuffed Mushrooms

Toasted bread topped with tomatoes, garlic, and basil.

Bruschetta

Los Portales

Cut the lime in half. Squeeze one half directly into the bottle of Corona for added citrus flavor.

Prepare the Lime

If desired, take the second half of the lime and rub it around the rim of the glass. Dip the rim into a plate with salt and chili powder mixture for a flavorful touch.

Optional Rim Preparation

Pour the Corona beer into the prepared glass. Optionally, add a few dashes of hot sauce into the beer for an extra kick. Serve immediately and enjoy chilled.

Pour and Serve

Corona beer

Lime

Salt

Chili powder

Hot sauce

Preheat the Oven

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and crumbly.

Mix Crust Ingredients

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to compact it.

Form the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Pre-bake the Crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Blend Cream Cheese

Gradually add the granulated sugar and sour cream to the cream cheese. Mix until well incorporated, scraping down the sides of the bowl as needed.

Add Sugar and Sour Cream

Add the vanilla extract and mix until just combined. Then, add the eggs one at a time, mixing on low speed until just blended after each addition.

Add Vanilla and Eggs

Add the all-purpose flour and mix on low speed until just combined. Do not overmix.

Incorporate Flour

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Pour Filling into Crust

Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.

Cool and Chill

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

All-purpose flour

In a large pot, bring water to a boil. Add a pinch of salt.

Boil Water

Add the pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Cook Pasta

While the pasta is cooking, wash and chop the bell pepper, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and prepare the broccoli florets.

Chop Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the chopped bell pepper, zucchini, carrot, broccoli, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender.

Add Vegetables

Pour in the vegetable broth, add salt, black pepper, basil, and oregano. Stir well and let it simmer for 3-5 minutes.

Add Broth and Seasonings

Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce and vegetables.

Combine Pasta and Sauce

Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss again to combine.

Add Cheese

Serve the Pasta Primavera warm. Garnish with additional Parmesan and fresh basil if desired.

Plate and Serve

Pasta (spaghetti or fettuccine)

Bell pepper (red or yellow)

Zucchini

Carrot

Cherry tomatoes

Broccoli florets

Olive oil

Garlic (minced)

Vegetable broth

Parmesan cheese (grated)

Black pepper

Basil (fresh, chopped)

Oregano (dried)

In a bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Add the chicken breasts, ensuring they are well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.

Grill the Chicken

Slice the zucchini, bell peppers, and carrots into bite-sized pieces.

Chop the Vegetables

In a bowl, toss the chopped vegetables with olive oil, salt, black pepper, and dried oregano until evenly coated.

Season the Vegetables

Place the seasoned vegetables on a grill basket or skewers. Grill for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Vegetables

Chicken breasts

Garlic powder

Paprika

Lemon juice

Bell peppers

Carrots

Dried oregano

Preheat your oven to 180°C (350°F). This will ensure your nachos are crispy and the cheese melts perfectly.

Preheat Oven

Spread the tortilla chips evenly on a large baking sheet, ensuring they are not overlapping to allow for even heating.

Prepare Tortilla Chips

Sprinkle the grated cheddar cheese evenly over the tortilla chips. Make sure to cover all the chips for the best flavor.

Distribute the sliced jalapeños over the cheese-covered chips, adjusting the amount based on your spice preference.

Add Jalapeños

Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Bake

Once baked, carefully remove the nachos from the oven and allow to cool for a couple of minutes before serving.

Remove from Oven

Serve the nachos hot, optionally topped with sour cream, guacamole, and salsa for added flavor.

Serve

Tortilla Chips

Cheddar Cheese

Jalapeños

Sour Cream

Salsa

In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat.

Prepare the Dough

Once the mixture is boiling, remove it from heat and stir in the all-purpose flour until fully combined and a dough forms.

Mix in Flour

Allow the dough to cool slightly, then beat in the eggs one at a time until the mixture is smooth and glossy.

Add Eggs

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

Heat the Oil

Transfer the dough to a piping bag fitted with a large star tip. Once the oil is hot, pipe strips of dough into the oil, cutting them to your desired length.

Pipe the Churros

Fry the churros for about 2-3 minutes per 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.

Prepare the Sugar Coating

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

Coat the Churros

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

ground cinnamon

vegetable oil

In a medium saucepan, combine the granulated sugar and water. Over medium heat, stir gently until the sugar dissolves completely.

Make the Caramel

Once the sugar has dissolved, stop stirring and let it boil undisturbed. Watch closely as it turns a golden amber color, about 8-10 minutes.

Cook the Caramel

As soon as the caramel reaches the desired color, quickly pour it into a round flan mold or individual ramekins, swirling it around to coat the bottom evenly. Set aside to cool and harden.

Pour the Caramel

In a large mixing bowl, whisk together the eggs until well beaten. Add the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Mix until smooth and fully combined.

Prepare the Custard Mixture

Carefully pour the custard mixture over the hardened caramel in the mold or ramekins.

Pour the Custard into the Mold

Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold. Bake for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.

Bake the Flan

Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate.

Cool and Serve

Granulated Sugar

Water

Eggs

Sweetened Condensed Milk

Evaporated Milk

Vanilla Extract

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

Make the Dough

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may need to add more water if the dough is too dry.

Add Water

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Chill the Dough

In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Cook the Filling

Stir in the minced garlic and chopped bell pepper, cooking for an additional 2-3 minutes.

Add Garlic and Peppers

Add the ground beef (or chicken), cumin, paprika, salt, and black pepper. Cook until the meat is browned and fully cooked, about 8-10 minutes.

Add Meat and Spices

If using, mix in the shredded cheddar cheese until melted. Remove from heat and let cool.

Add Cheese (optional)

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles using a round cutter or a glass, about 4-5 inches in diameter.