Braised Angus Beef, Rajas, Caramelized Onion, Harissa Aioli, Goat Cheese, Cheddar Cheese, on Sourdough

MAKERS MELT

Choose 2 Empanadas Per Bowl, Includes Sauces, Served with Spanish Rice & Grandmas Black Beans

VEGAN EMPANADA BOWL

Choose: Cheese Danish, Chocolate Croissant, Blueberry Muffin, Butter Croissant

SCRATCH MADE PASTRY DOZEN

Braised Short Rib, Roasted Potatoes, Mixed Peppers, Caramelized Onions, Eggs Of Choice

LATIN HASH

Served with Spanish Rice, Black Beans & Queso, Pink Sauce (Vegan Available)

BREAKFAST EMPANADAS TRAY

Chicken Breast, Sauteed Mushrooms, Roasted Asparagus, Garlic Lime Cream, Chimichurri

GARLIC LIME CHICKEN

Scrambled Egg Whites, Spanish Rice, House Black Beans, Queso Fresco, Sliced Avocado, Salsa Roja

MORNING POWER TRAY

Choose: Sesame Seed or Poppy Seed. Includes Plain Cream Cheese, $5 Avocado Cream Cheese, $5 Scallion Cream Cheese

ASSORTED BAGELS

Avocado Cream Cheese, Crispy Maple Bacon, Folded Egg, Cheddar Cheese, on a Sesame Bagel

BREAKFAST BAGELS

Sliced Sourdough, Folded Just “Egg”, Plant Based Sausage, Spiced Tomato Jam, Harissa Aioli

IMPOSSIBLE SANDOS (VEGAN)

Crispy Chicken Breast, Avocado Mash, Arugula, Tomato Confit, Queso Fresco, Avocado Lime Crèma

CRISPY PROTEIN WRAP

Gardein Chicken, Sautéed with Baby Carrots, Mushrooms & Chopped Asparagus, Sliced Avocado

VEGAN POWER BOWL

Choose Empanadas, Served with Spanish Rice, Black Beans & Queso, & Empanada Sauce (Vegan Available)

EMPANADA TRAYS

Choose Croissant or Sourdough, Folded Egg, Cheddar, Tomato, Crispy Bacon or Sausage, Garlic Aioli

MF SANDOS

7 oz Patty, Arugula, Rajas, Caramelized Onions, Street Corn Salsa, Lime Crema, Avocado Mash, Cheddar Cheese, Brioche Bun

MEXI CALI BURGER

Choose 2 Empanadas Per Bowl, Includes Sauces, Served with Spanish Rice, Grandmas Black Beans & Queso Fresco

EMPANADA BOWL

FRUIT TRAY

Croissant or Sourdough, Folded Egg, Cheddar, Blistered Tomato, Crispy Bacon or Sausage, Garlic Aioli (Vegan Available)

THE ‘MF’ SANDO

Chicken Breast, Sautéed with Baby Carrots, Mushrooms & Chopped Asparagus, Sliced Avocado

POWER CHICKEN BOWL

Granola, Berries, Lechera, Vanilla Greek Yogurt, Honey

BIONICO YOGURT PARFAIT

ROASTED POTATOES

4 oz Flat Iron Steak, Sautéed with Baby Carrots, Mushrooms & Chopped Asparagus, Sliced Avocado

STEAK POWER BOWL

A selection of delicious extras to enhance your meal experience.

EXTRAS

Sourdough, Smoked Turkey, Crispy Bacon, Spring Mix, Sliced Tomato, Garlic Aioli

TURKEY CLUB

In a large pot, heat the olive oil over medium-high heat. Season the Angus beef with salt and black pepper. Sear the beef on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.

Braise the Beef

In the same pot, add the sliced onions and bell peppers. Cook until the onions are caramelized and the peppers are tender, about 10-12 minutes.

Cook the Onions and Peppers

Return the seared beef to the pot. Add the beef broth and bring to a boil. Reduce heat to low, cover, and let simmer for 2-3 hours, or until the beef is tender and can be shredded easily.

Combine and Simmer

In a small bowl, mix the harissa paste with some mayonnaise (about 1/2 cup) to create the harissa aioli. Adjust seasoning with salt and pepper to taste.

Prepare the Harissa Aioli

Once the beef is cooked, shred it with two forks. Toast the sourdough slices on a skillet or griddle. Layer the shredded beef, caramelized onions, sliced rajas, goat cheese, and cheddar cheese on the toasted sourdough. Top with a generous dollop of harissa aioli.

Assemble the Melt

Place the assembled sandwiches under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Cut the sandwiches in half and serve immediately, garnished with extra harissa aioli if desired.

Serve

Angus beef (chuck roast)

Sourdough bread

Goat cheese

Cheddar cheese, shredded

Onion, thinly sliced

Bell peppers (preferably Poblano or Anaheim), sliced

Harissa paste

Olive oil

Beef broth

Salt

Black pepper

In a mixing bowl, combine the all-purpose flour and salt. Add the olive oil and mix until crumbly. Gradually add warm water and knead until a smooth dough forms. Let it rest for 30 minutes.

Make the Empanada Dough

While the dough is resting, prepare your choice of filling by sautéing vegetables or mixing cooked lentils with spices. Allow to cool.

Prepare the Filling

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a tablespoon of filling on one half of each circle. Fold the dough over and crimp the edges to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown.

Bake the Empanadas

In a bowl, serve 2 empanadas alongside a scoop of Spanish rice and a generous portion of Grandma's black beans. Drizzle with salsa or your sauce of choice.

All-purpose flour

Warm water

Black beans (cooked)

Spanish rice (cooked)

Your choice of filling (e.g., sautéed vegetables, vegan cheese, lentils, etc.)

Salsa or sauce of choice

In a large bowl, mix together flour, sugar, salt, and yeast. In a separate bowl, melt the butter and mix it with milk, eggs, and vanilla extract. Combine the wet and dry ingredients until a dough forms. Knead for 5-7 minutes until smooth. Let rise for 1 hour.

Make the Dough

After the dough has risen, wrap it in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

In a bowl, mix cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth.

Prepare Cheese Danish Filling

In another bowl, toss fresh blueberries with sugar, baking powder, and cinnamon.

Prepare Blueberry Muffin Filling

Roll out the chilled dough on a floured surface. Cut into desired shapes. For Cheese Danish, add a spoonful of the filling in the center. For Chocolate Croissant, place chocolate chips in the center and fold. For Blueberry Muffin, spoon blueberry mixture into muffin tins.

Shape and Fill Pastries

Let the shaped pastries rise for 30 minutes. Preheat the oven to 375°F (190°C). Bake for 15-20 minutes or until golden brown.

Proof and Bake

Unsalted butter

Sugar

Yeast

Milk

Eggs

Vanilla extract

Cream cheese

Powdered sugar

Egg yolk

Chocolate chips

Fresh blueberries

Baking powder

Cinnamon

Chop the braised short ribs into bite-sized pieces. Dice the roasted potatoes, cut the mixed bell peppers into strips, and slice the onions.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until caramelized, about 5-7 minutes. Then add the mixed bell peppers and cook for another 3-4 minutes until slightly tender.

Sauté the Vegetables

Stir in the chopped braised short ribs and roasted potatoes into the skillet. Season with salt, black pepper, and paprika. Cook for 5-10 minutes, stirring occasionally until everything is heated through.

Add the Braised Short Ribs

In a separate pan, cook the eggs to your liking (fried, scrambled, or poached).

Cook the Eggs

Plate the hash mixture and top with the cooked eggs. Garnish with fresh cilantro before serving.

Braised Short Rib

Roasted Potatoes

Mixed Bell Peppers (red, yellow, green)

Onions

Olive Oil

Black Pepper

Paprika

Fresh Cilantro (for garnish)

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

In a skillet over medium heat, cook the chorizo until browned. Add chopped green onions and cook for another 2 minutes. Let the mixture cool slightly, then stir in the beaten eggs and cheese.

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles using a cookie cutter or a glass. Place a spoonful of filling on one half of each circle, fold over, and press the edges to seal. Use a fork to crimp the edges.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 25-30 minutes or until golden brown.

While the empanadas are baking, prepare Spanish rice and black beans. For the rice, sauté onions and garlic, add rice and vegetable broth, then simmer until cooked. For the beans, heat canned black beans with spices and lime juice.

Prepare Sides

Mix equal parts vegan mayonnaise and ketchup in a bowl. Add a dash of hot sauce, garlic powder, and salt to taste.

Make Pink Sauce

all-purpose flour

unsalted butter

salt

cold water

eggs

chorizo or plant-based chorizo

shredded cheese

green onions

Season the chicken breasts with salt, black pepper, and red pepper flakes. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side, or until cooked through. Remove from skillet and let rest.

Prepare the Chicken

In the same skillet, add another tablespoon of olive oil and sauté the sliced mushrooms until golden brown and tender, around 5-6 minutes.

Sauté the Mushrooms

Preheat the oven to 200°C (400°F). Toss the asparagus with the remaining olive oil, salt, and pepper, then spread on a baking sheet and roast for about 10-12 minutes, or until tender.

Roast the Asparagus

In a small saucepan, combine minced garlic with the heavy cream and lime juice. Cook over low heat for about 5 minutes until warm and slightly thickened.

Make the Garlic Lime Cream

In a bowl, mix finely chopped parsley, garlic, olive oil, lime juice, salt, and red pepper flakes to create the chimichurri sauce.

Prepare the Chimichurri

Slice the chicken and plate it with sautéed mushrooms and roasted asparagus. Drizzle the garlic lime cream over the chicken and top with chimichurri.

Chicken Breast

Mushrooms

Asparagus

Garlic

Lime Juice

Heavy Cream

Fresh Parsley

Red Pepper Flakes

Cook the Spanish rice according to package instructions. Keep warm until ready to serve.

Prepare the Spanish Rice

Heat the house black beans in a saucepan over medium heat until warmed through. Season with salt and pepper to taste.

Cook the Black Beans

In a non-stick skillet, heat olive oil over medium heat. Add egg whites and season with salt and black pepper. Cook, stirring gently, until the egg whites are scrambled and cooked through.

Scramble the Egg Whites

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice into wedges.

Prepare the Avocado

On a large plate or tray, arrange the scrambled egg whites, Spanish rice, black beans, and sliced avocado. Crumble queso fresco over the top and add a generous spoonful of salsa roja. Garnish with cilantro if desired.

Assemble the Morning Power Tray

Egg Whites

Spanish Rice

House Black Beans

Queso Fresco

Avocado

Salsa Roja

Cilantro (optional)

In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. In a large mixing bowl, mix flour and salt. Add the yeast mixture and knead until smooth.

Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1 hour or until doubled in size.

First Rise

Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball and create a hole in the center to form a bagel shape.

Shape the Bagels

Bring a large pot of water to a boil. Boil each bagel for 1-2 minutes on each side, then remove and let cool slightly.

Boil the Bagels

Sprinkle sesame seeds on half of the bagels and poppy seeds on the other half.

Add Toppings

Place the bagels on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.

Bake the Bagels

Active dry yeast

Sesame seeds

Poppy seeds

In a small bowl, mash the avocado with cream cheese until smooth. Season with salt and pepper to taste.

Prepare the Avocado Cream Cheese

In a skillet over medium heat, cook the maple bacon until crispy, about 5-7 minutes. Remove and drain on paper towels.

Cook the Bacon

In the same skillet, reduce the heat to low and melt the butter. Whisk the eggs in a bowl, season with salt and pepper, and pour into the skillet. Cook, stirring gently until just set, about 3-4 minutes.

Fold the Eggs

Slice the sesame bagels in half and spread the avocado cream cheese on each half. Place folded eggs on the bottom half, followed by crispy bacon and a slice of cheddar cheese. Top with the other half of the bagel.

Makers Melt

Vegan Empanada Bowl

Scratch Made Pastry Dozen

Latin Hash

Breakfast Empanadas Tray

Garlic Lime Chicken

Morning Power Tray

Assorted Bagels

Breakfast Bagels

Impossible Sandos (vegan)

Crispy Protein Wrap

Vegan Power Bowl

Empanada Trays

Mf Sandos

Mexi Cali Burger

Empanada Bowl

Fruit Tray

The ‘mf’ Sando

Power Chicken Bowl

Bionico Yogurt Parfait

Roasted Potatoes

Steak Power Bowl

Extras

Turkey Club