Two Rotisserie Meat Choices and Blackened Pulled Chicken, 3 Sides for group to share

Option # 2

One Rotisserie Meat Choice and 2 Quarter white Sides for group to share

Option # 1

Grain Bowl

Beef or Shrimp Churrasco

Agua frescas, housemade teas, lemonade

Chili Braised Jack Fruit

Pork Carnitas

Chili Braised Pulled Brisket

Choice of beef, chicken, pork, jackfruit topped with avocado, jack cheese

Meat Arepas

Two Empanada per person (any variety), choose 2 sides for group to share

Option #4

1.5 Empanada per person (any variety), choose 2 sides for group to share

Option #3

Option #2

Option #1

Montinore, Oregon

Malbec Reserva

Noah River, California

Aperol Sour

Prosecco

Old Forrester Bourbon, Jalapeno-Maple Syrup, Lemon, Luxardo Maraschino Liqueur, Bitters

South Star

Bee's Knees

Maker's Mark, Orange Bitters, Angostura Bitters, Turbinado Sugar, Amarena Fabbri Wild Cherries

Luna Old Fashioned

Conniption Gin, Cucumber, Mint, Lime, Simple

Southern Standard

Lunazul Anejo Tequila, Gray Squirrel Espresso, Baileys, Kahlua, Creme de Cacao, Disaronno

Almond Espresso Martini

Ask your server for today's selections

Purchase two whole rotisserie chickens from your local grocery store or roast your own.

Prepare Rotisserie Chicken

Preheat a skillet over medium-high heat. Rub the chicken breasts with olive oil and coat them with blackening spice. Cook in the skillet for about 5-7 minutes on each side until fully cooked and charred.

Blackened Pulled Chicken

While the chicken is cooking, prepare your side dishes: mix coleslaw, bake cornbread, and heat baked beans according to package instructions.

Prepare Sides

Once everything is ready, shred the blackened chicken and combine it with the rotisserie chicken. Serve alongside the coleslaw, cornbread, and baked beans.

Serve

Rotisserie Chicken

Chicken Breasts (for blackening)

Blackening Spice Blend

Olive Oil

Purchase a pre-cooked rotisserie chicken from your local grocery store or prepare one at home using a rotisserie oven.

Prepare the Rotisserie Chicken

In a large bowl, combine the coleslaw mix with your desired dressing. In another bowl, mix the boiled potatoes with mayonnaise, mustard, and seasonings to create the potato salad.

Prepare the Sides

Slice the rotisserie chicken into quarters and arrange it on a serving platter. Serve the coleslaw and potato salad in separate bowls alongside the chicken.

Coleslaw

Potato Salad

Rinse the quinoa under cold water. In a pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook the Quinoa

Chop the cherry tomatoes, cucumber, and avocado into bite-sized pieces. Set aside in a bowl.

Prepare the Vegetables

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.

Mix the Dressing

In a large bowl, combine the cooked quinoa, black beans, corn, and the prepared vegetables. Drizzle the dressing over the top and toss gently to combine.

Assemble the Grain Bowl

Chop fresh cilantro and sprinkle on top of the grain bowl. Serve immediately.

Garnish and Serve

Quinoa

Water

Cherry Tomatoes

Cucumber

Avocado

Black Beans

Corn

Lemon Juice

Salt

Pepper

Fresh Cilantro

In a bowl, combine olive oil, minced garlic, chopped parsley, lemon juice, red pepper flakes, salt, and black pepper. Mix well.

Prepare the Marinade

Place the beef flank steak or shrimp in a shallow dish and pour the marinade over. Ensure the protein is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for beef.

Marinate the Protein

Preheat the Grill

Remove the beef or shrimp from the marinade and place it on the grill. For beef, grill for about 4-6 minutes on each side for medium-rare, or until desired doneness. For shrimp, grill for about 2-3 minutes per side, or until they turn pink and opaque.

Grill the Protein

Remove from the grill, let rest for a few minutes, then slice the beef if using. Serve warm with extra parsley and lemon wedges on the side.

Beef flank steak or shrimp

Olive oil

Garlic, minced

Fresh parsley, chopped

Lemon juice

Red pepper flakes

Black pepper

Blend the fresh fruit with 4 cups of water and sugar until smooth. Strain through a fine mesh sieve into a pitcher, discarding the pulp. Chill in the refrigerator.

Prepare Agua Frescas

Boil 4 cups of water and steep the tea bags for 5-7 minutes. Remove the tea bags and let it cool. Add mint leaves and chill in the refrigerator.

Make Housemade Tea

In a pitcher, combine 1 cup of lemon juice with 1 cup of sugar and 4 cups of water. Stir until sugar is dissolved. Chill in the refrigerator.

Prepare Lemonade

Fill glasses with ice cubes, pour in the Agua Frescas, Housemade Tea, or Lemonade, and add fresh lime juice to taste. Garnish with mint leaves if desired.

Fresh fruit (such as watermelon, mango, or pineapple)

Sugar

Tea bags (green or black tea)

Mint leaves

Ice cubes

Fresh lime juice

If using fresh jackfruit, remove the seeds and cut it into chunks. If using canned, drain and rinse the jackfruit before use.

Prepare the Jackfruit

In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Sauté the Vegetables

Stir in the chili powder, cumin, and smoked paprika. Cook for 1-2 minutes until fragrant.

Add Spices

Add the jackfruit, tomato sauce, vegetable broth, salt, and black pepper to the pot. Stir well to combine.

Combine Jackfruit and Liquids

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the jackfruit is tender and absorbs the flavors.

Simmer

Stir in the lime juice and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Finish the Dish

Jackfruit (young, canned or fresh)

Onion (chopped)

Garlic (minced)

Bell pepper (chopped)

Chili powder

Cumin

Smoked paprika

Tomato sauce

Vegetable broth

Lime juice

Fresh cilantro (chopped, for garnish)

Cut the pork shoulder into large chunks, removing any excess fat.

Prepare the Pork

In a large bowl, combine orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Add the pork chunks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate

In a large pot or Dutch oven, heat lard or vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Sauté Onions

Add the marinated pork (along with the marinade), bay leaves, and chicken broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the pork is tender and shreds easily.

Cook the Pork

Remove the pork from the pot and shred with two forks. Spread the shredded pork on a baking sheet and place under the broiler for about 5-7 minutes, until crispy.

Crisp the Carnitas

Serve the carnitas with warm tortillas, avocado, cilantro, and your favorite toppings.

Pork shoulder

Orange juice

Garlic cloves, minced

Onion, diced

Oregano

Bay leaves

Chicken broth

Lard or vegetable oil

Season the brisket with salt and black pepper on both sides.

Prepare the Brisket

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brisket and sear for about 4-5 minutes on each side until browned. Remove from pot and set aside.

Sear the Brisket

In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Add minced garlic and sauté for another minute.

Sauté Vegetables

Stir in chili powder, cumin, and smoked paprika. Cook for 1-2 minutes. Then add the diced tomatoes, beef broth, and brown sugar. Stir to combine.

Add Spices and Liquids

Return the seared brisket to the pot, cover, and reduce heat to low. Let it simmer for 3-4 hours or until the meat is tender and easily shreds with a fork.

Braise the Brisket

Once cooked, remove the brisket from the pot and shred it using two forks. Return the shredded meat to the pot and mix it with the sauce. Serve warm.

Shred and Serve

Beef brisket

Onion, chopped

Diced tomatoes (canned)

Beef broth

Brown sugar

Vegetable oil

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

Prepare the Arepas

Divide the dough into equal portions and shape each into a ball, then flatten them into discs, about ½ inch thick.

Shape the Arepas

Heat cooking oil in a skillet over medium heat. Cook each arepa for about 4-5 minutes on each side until golden brown and cooked through.

Cook the Arepas

Once cooked, slice the arepas open like a pocket. Fill each with your choice of beef, chicken, pork, or jackfruit. Top with sliced avocado and shredded jack cheese.

Assemble the Arepas

Serve warm with additional toppings or sauces as desired.

arepa flour

water

salt

cooked and shredded beef

cooked and shredded chicken

cooked and shredded pork

cooked and shredded jackfruit

avocado, sliced

jack cheese, shredded

cooking oil

In a skillet over medium heat, heat a tablespoon of oil and add the chopped onion and bell pepper. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Add the ground beef, cumin, paprika, salt, and pepper. Cook until the beef is browned. Remove from heat and let it cool.

Prepare the Filling

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

Prepare the Dough

Place about a tablespoon of the filling on one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Crimp the edges with a fork for a decorative touch.

Assemble the Empanadas

In a deep skillet, heat the oil over medium-high heat. Once hot, fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Empanadas

Serve the empanadas warm with your choice of two sides.

Empanada Dough

Ground Beef (or any filling of choice)

Bell pepper, chopped

Paprika

Oil (for frying)

In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a skillet over medium heat, cook the chopped onion and minced garlic until softened. Add the ground meat and cook until browned. Stir in cumin, paprika, and black pepper. Remove from heat and let cool.

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface and cut into circles (about 4-6 inches in diameter). Place a spoonful of filling in the center, fold the dough over, and crimp the edges to seal. Brush the tops with beaten egg.

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.