Albacore tuna (mayonnaise, lemon juice, capers, celery, and onions) on a bed of lettuce with pickled red onions, avocado and tomatoes.

Tuna Salad

Extra Chips

Traditional soup made with pork, hominy, chilies, and spices from Mexico, garnished with cabbage and served with lime

Pozole

Mexican Soup

Salad

Topped with cheese, served on French bread

Chicken Sandwich

Cochinta Plate

Fried Chicken Benedict

SANDWICE

Florentine Benedict

Shrimp Benedict

California Benedict

Blackened Florentine Benedict

BACON, TOMATO & CHEDDAR JACK Omelette

Spicy Fried Chicken

Eggs, cochinita pibil (pork), caramelized onions, tomatoes, cheddar jack cheese.

LUCHO Omelette

CHEESE Omelette

CHILE Relleno

Bloody Maria

Veggie Omelette

Home Potatoes

Side French Fries

Bacon

Eggs, choice of house potatoes or bacon (2 slices), sausage, cochinita pibil, chorizo, or chicken pibil

Eggs Any Style

In a large mixing bowl, combine the albacore tuna, mayonnaise, lemon juice, capers, diced celery, and diced red onion. Mix well until all ingredients are evenly incorporated.

Prepare the Tuna Mixture

Taste the tuna mixture and adjust seasoning if necessary, adding salt and pepper to taste.

Season the Mixture

Arrange the lettuce leaves on a serving platter or individual plates as a bed for the tuna salad.

Prepare the Serving Plate

Spoon the tuna mixture generously over the lettuce leaves, ensuring an even distribution.

Assemble the Salad

Top the tuna salad with pickled red onions, sliced avocado, and diced tomatoes.

Add Toppings

Serve immediately and enjoy your fresh tuna salad!

Serve

Albacore tuna (canned)

Mayonnaise

Lemon juice

Capers

Celery, diced

Red onion, diced

Lettuce leaves

Pickled red onions

Avocado, sliced

Tomatoes, diced

Preheat your oven to 400°F (200°C). This ensures that the chips will bake evenly and achieve the perfect crispiness.

Preheat the Oven

Wash and peel the potatoes. Slice them thinly, about 1/8 inch thick, using a mandolin or a sharp knife. Uniform thickness helps them cook evenly.

Prepare the Potatoes

In a large bowl, toss the sliced potatoes with olive oil, salt, paprika, and garlic powder until they are evenly coated.

Season the Chips

Spread the seasoned potato slices in a single layer on a baking sheet lined with parchment paper. Make sure they are not overlapping to achieve maximum crispiness.

Arrange on Baking Sheet

Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the chips halfway through, until they are golden brown and crispy.

Bake the Chips

Once baked, remove the chips from the oven and let them cool for a few minutes. Serve them warm as a tasty snack or appetizer.

Cool and Serve

Potato

Olive oil

Salt

Paprika

Garlic powder

Cut the pork shoulder into large chunks and season with salt and black pepper.

Prepare the Pork

In a large pot, add the pork chunks and cover with water. Bring to a boil and then reduce to a simmer. Cook for about 1.5 to 2 hours until the pork is tender.

Cook the Pork

While the pork is cooking, remove the stems and seeds from the dried guajillo and ancho chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant.

Prepare the Chilies

In a blender, combine the toasted chilies, garlic cloves, and half of the onion (chopped). Add about a cup of the cooking liquid from the pot, and blend until smooth.

Blend the Chilies

Once the pork is tender, add the hominy to the pot along with the blended chili mixture. Stir well to combine.

Add Hominy

Add oregano, cumin, and additional salt to taste. Let the soup simmer for another 30 minutes to meld the flavors.

Season the Soup

Shred the remaining half of the onion, chop the cabbage, and cut the lime into wedges for serving.

Prepare Garnishes

Ladle the pozole into bowls and top with shredded cabbage, onions, and a squeeze of lime.

Pork shoulder

Hominy (canned or dried)

Dried guajillo chilies

Dried ancho chilies

Garlic cloves

Onion

Oregano

Cumin

Black pepper

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until the onion is translucent.

Sauté the Vegetables

Stir in the minced garlic and chopped bell pepper. Cook for an additional 3 minutes, stirring occasionally.

Add Garlic and Bell Pepper

Add the diced carrots and zucchini to the pot, continuing to stir for another 5 minutes until they begin to soften.

Incorporate Carrots and Zucchini

Stir in the corn kernels and canned diced tomatoes. Mix well to combine all the ingredients.

Add Corn and Tomatoes

Pour in the vegetable broth and bring the mixture to a boil.

Pour in the Broth

Once boiling, add the rinsed black beans, chili powder, cumin, salt, and black pepper. Stir to combine.

Add Beans and Seasonings

Reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This will allow the flavors to meld together.

Simmer the Soup

After simmering, stir in the lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed.

Finish with Lime and Cilantro

Ladle the soup into bowls and serve hot. Optionally, garnish with additional cilantro and a wedge of lime.

Onion, chopped

Garlic, minced

Bell pepper, chopped

Carrots, diced

Zucchini, diced

Corn kernels, fresh or frozen

Diced tomatoes, canned

Vegetable broth

Black beans, canned, rinsed and drained

Chili powder

Lime juice

Fresh cilantro, chopped

Wash and chop the vegetables into bite-sized pieces. Start by rinsing the romaine lettuce and tearing it into smaller pieces. Cut the cherry tomatoes in halves, slice the cucumber into thin rounds, and finely chop the red onion. Grate the carrot or slice it into thin strips.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined and slightly emulsified.

Make the Dressing

In a large salad bowl, combine the prepared romaine lettuce, cherry tomatoes, cucumber, red onion, and carrots. Toss gently to mix the vegetables evenly.

Combine the Salad

Drizzle the prepared dressing over the salad and toss gently to ensure all the ingredients are coated.

Add the Dressing

Sprinkle the feta cheese and chopped fresh parsley on top of the salad. Give it a final gentle toss to combine.

Finish with Cheese and Herbs

Serve immediately as a refreshing side dish or a light meal.

Romaine lettuce

Cherry tomatoes

Cucumber

Red onion

Carrots

Red wine vinegar

Dijon mustard

Feta cheese

Fresh parsley

Season the boneless chicken breasts with salt, black pepper, and garlic powder evenly on both sides.

Prepare the Chicken

Heat olive oil in a skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 5-7 minutes on each side, or until they are fully cooked and no longer pink in the center. Remove from the skillet and let them rest for a few minutes.

Cook the Chicken

While the chicken is resting, slice the French bread loaf in half lengthwise. You can lightly toast it on the skillet or in the oven if desired.

Prepare the French Bread

Place the cooked chicken breasts on the bottom half of the French bread. Top each chicken breast with 2 slices of cheddar cheese, then place the top half of the bread over the cheese.

Assemble the Sandwich

Slice the tomato and wash the lettuce. After placing the top half of the bread, add lettuce and tomato slices on top before closing the sandwich.

Add Fresh Ingredients

Spread mayonnaise on the inside of the top half of the bread before closing the sandwich to enhance the flavor.

Spread Mayonnaise

Cut the sandwich into halves or quarters and serve immediately while hot.

Boneless Chicken Breast

French Bread

Cheddar Cheese

Olive Oil

Garlic Powder

Black Pepper

Lettuce

Tomato

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are soft and pliable.

Prepare the Tortillas

On each tortilla, layer approximately 1/4 cup of cooked pulled pork.

Assemble the Plate

Top the pulled pork with shredded lettuce, diced tomatoes, diced onions, and fresh cilantro, dividing the toppings evenly among the tortillas.

Sprinkle about 1 tablespoon of queso fresco on top of each assembled tortilla.

Finish with Cheese

Serve the Cochinta Plate with lime wedges on the side for squeezing over the top before eating.

Serve with Lime

Corn tortillas

Cooked pulled pork

Shredded lettuce

Diced tomatoes

Diced onions

Fresh cilantro

Queso Fresco

Lime wedges

In a bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breasts to the mixture, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Marinate Chicken

In a shallow dish, mix together the all-purpose flour and cornstarch. This will be used for breading the chicken.

Prepare Breading

Remove the marinated chicken from the refrigerator. Dredge each piece in the flour and cornstarch mixture, ensuring an even coat. Shake off any excess flour.

Bread the Chicken

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let drain on paper towels.

Fry the Chicken

In a separate pot, bring water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon.

Poach Eggs

While the eggs are poaching, split the English muffins in half and toast them until golden brown.

Toast Muffins

On each toasted English muffin half, place a piece of fried chicken. Top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with chopped fresh parsley.