Pollo

Chicharrones

3 featured taco options available. Ask your server for details.

Featured Taco

Casa Mateo, Classic Cabernet

Best Ever Guacamole

habanero infused blanco tequila, cucumber, agave, limonada

Habanero Cucumber

includes 20 tortillas (corn, flour or 1/2 & 1/2), choice of 2 meats or veg, chips & salsas, pickled red onion & jalapeño, lime

Taco Kit

Hot Sauce

12 hour pork belly, ancho gastrique, cilantro

12 Hour Pork Belly Taco

Zero-Proof Wine

Taco Kit includes: 20 tortillas (corn, flour or 1/2 & 1/2), choice of 2 meats or veg, chips & salsas, pickled red onion & jalapeño, lime

Build Your Own Taco Kit

charred corn, lime mayo, slow braised beef, whipped queso fresco, white onion & cilantro

Guacamole Taco

crispy fingerling potato, pollo barbacoa, panza yogurt & orange slices, black garlic crema, escabeche

Crispy Fingerling Potato Taco

achiote marinated shrimp, pepitas, pickled red onion, beans, peanut butter & jelly roll-up

Achiote Marinated Shrimp Taco

fried mahi, red cabbage slaw, beans, pickled red onion & jalapeño, mint, orange, avocado crema, queso fresco

Fried Mahi Taco

Street Corn Taco

charred citrus chicken, salsa cacahuate, red & green salsa

Charred Citrus Chicken Taco

60" Propane Grill

XL Coolers

Stainless Chaffing Dishes

Catering Hot Boxes

House Made Pineapple Agua Fresca

Top Shelf, High Roller or Champagne Margarita

Choice of classic, mango, coconut, cucumber habanero

Canned Margaritas

In a large bowl, combine olive oil, lime juice, orange juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk until well combined.

Marinate the Chicken

Add the bone-in chicken thighs to the marinade. Ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Add Chicken

Preheat the Grill

Remove chicken from marinade, allowing excess to drip off. Grill chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is charred.

Grill the Chicken

Once grilled, remove chicken from the grill and let it rest for 5 minutes before serving.

Rest the Chicken

In a food processor, combine roasted peanuts, diced tomato, diced red onion, chopped cilantro, lime juice, minced jalapeño, and salt.

Prepare the Salsa

Pulse until the mixture is well combined but still slightly chunky. Adjust seasoning with more salt or lime juice if needed.

Blend

Transfer the salsa to a serving bowl and set aside until ready to serve with the chicken.

Serve

Bone-in chicken thighs

Olive oil

Lime juice

Orange juice

Garlic cloves, minced

Cumin

Paprika

Salt

Black pepper

Roasted peanuts

Tomato, diced

Red onion, diced

Cilantro, chopped

Jalapeño, seeded and minced

Start by cutting the pork belly into 1-inch cubes. Place the cubes in a large mixing bowl.

Prepare the Pork Belly

Sprinkle the salt, lemon juice, garlic powder, and black pepper over the pork cubes. Mix well to ensure all pieces are evenly coated with the seasoning.

Season the Pork

Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight for better flavor.

Marinate

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

Heat the Oil

Carefully add the marinated pork cubes into the hot oil, making sure not to overcrowd the pan. Fry for about 10-15 minutes or until the chicharrones are golden brown and crispy.

Fry the Pork

Use a slotted spoon to remove the chicharrones from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving.

Drain and Cool

Pork belly

Lemon juice

Garlic powder

Vegetable oil

In a skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Ground Beef

Stir in the taco seasoning and cook for an additional 2-3 minutes, until the beef is well coated and heated through.

Add Taco Seasoning

In a separate skillet, warm the corn tortillas over medium heat for 30 seconds on each side until they are pliable.

Warm the Corn Tortillas

On each tortilla, place a generous amount of the seasoned ground beef, followed by shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Add sliced jalapeños and sprinkle with fresh cilantro.

Assemble the Tacos

Arrange the assembled tacos on a platter and serve immediately with lime wedges on the side for extra flavor.

Corn Tortillas

Ground Beef

Olive Oil

Taco Seasoning

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Sliced Jalapeños

Fresh Cilantro

Select ripe Cabernet Sauvignon grapes, hand-harvesting them to ensure quality.

Harvest the Grapes

Crush the harvested grapes to release the juice. You can use a grape crusher or do it manually.

Crush the Grapes

Clean and sanitize your fermentation vessel and all equipment that will come in contact with the wine.

Prepare the Fermentation Vessel

In the fermentation vessel, add the crushed grapes, water, and sugar. Stir well to combine.

Combine Ingredients

Sprinkle the wine yeast over the mixture and stir gently. This will start the fermentation process.

Add Yeast

Attach the airlock to the fermentation vessel to allow gases to escape while keeping contaminants out.

Seal the Fermentation Vessel

Let the mixture ferment at a controlled temperature of around 20-25°C (68-77°F) for 1-2 weeks, or until fermentation has slowed significantly.

Fermentation Process

After fermentation, add the oak chips to the wine to enhance flavor. Stir well.

Add Oak Chips

Allow the wine to age in a cool, dark place for at least 3-6 months, tasting periodically to achieve the desired flavor.

Age the Wine

Use a siphon to transfer the wine from the fermentation vessel to clean bottles, leaving sediment behind.

Siphon the Wine

Seal each bottle with a cork or cap, ensuring no air can enter.

Cap the Bottles

Label the bottles with the wine name and date. Store them lying down in a cool, dark place.

Label and Store

Cabernet Sauvignon Grapes

Yeast (Wine Yeast)

Sugar

Water

Oak Chips

Fermentation Vessel

Airlock

Bottles

Siphon

Hydrometer

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Cut and Scoop Avocados

Using a fork or a potato masher, mash the avocado to your desired level of creaminess (smooth or chunky).

Mash the Avocados

Pour in the lime juice and mix well to prevent the avocado from browning.

Add Lime Juice

Add the finely chopped red onion, fresh cilantro, and jalapeño to the bowl. Stir to combine.

Incorporate Vegetables

Sprinkle in salt and black pepper to taste, mixing thoroughly to ensure even seasoning.

Season the Mixture

Once the guacamole is ready, transfer it to a serving bowl and sprinkle the crumbled chile cotija cheese generously on top.

Top with Cotija Cheese

Serve with tortilla chips, fresh veggies, or use as a topping for tacos. Enjoy your Best Ever Guacamole!

Serve Immediately

ripe avocados

lime juice

red onion, finely chopped

fresh cilantro, chopped

jalapeño, finely chopped

salt

black pepper

chile cotija cheese, crumbled

If you haven't done so already, infuse the blanco tequila with habanero peppers. Place 1-2 sliced habaneros in a bottle of blanco tequila and let it sit for 24-48 hours, shaking occasionally. Taste periodically to achieve desired heat level.

Infuse the Tequila

Wash the cucumber thoroughly. Cut it into thin slices and then dice half of the slices into small pieces for muddling later.

Prepare the Cucumber

In a cocktail shaker, add the diced cucumber pieces, agave syrup, and the habanero infused blanco tequila. Muddle the mixture gently to release the cucumber's juices.

Add ice to the shaker, then pour in the limonada. Shake vigorously for about 15 seconds to mix all the ingredients well and chill the drink.

Shake the Cocktail

Strain the mixture into a chilled glass filled with ice. Garnish with cucumber slices, a slice of habanero, and fresh mint leaves.

Strain and Serve

Serve immediately and enjoy the refreshing, spicy flavors of your Habanero Cucumber cocktail!

Enjoy!

Habanero Infused Blanco Tequila

Fresh Cucumber

Agave Syrup

Limonada (Lemonade)

Cucumber Slices

Habanero Slice

Fresh Mint Leaves

Warm up the corn and flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable. Keep them warm in a cloth or tortilla warmer.

Prepare Tortillas

For ground beef or shredded chicken, cook in a skillet over medium heat until browned and fully cooked, about 10-15 minutes. For black beans, heat in a saucepan until warmed through. For diced bell peppers, sauté in olive oil until soft, about 5-7 minutes. Combine any cooked meat or veggies in a serving dish.

Cook the Meat or Veg

Place tortilla chips in a serving bowl. Serve with pico de gallo and mild salsa on the side in separate bowls.

Prepare Chips and Salsas

Slice the red onion thinly and the jalapeños into rings. In a bowl, mix the white vinegar, sugar, and salt until dissolved. Add the sliced onions and jalapeños, ensuring they are submerged. Let them sit for at least 30 minutes to pickle.

Pickle the Onions and Jalapeños

Cut the fresh limes into wedges for serving.

Prep Limes

Flour Tortillas

Shredded Chicken

Black Beans

Diced Bell Peppers

Tortilla Chips

Pico de Gallo Salsa

Mild Salsa

Red Onion

Fresh Jalapeños

White Vinegar

Fresh Limes

Wash the fresh red chili peppers thoroughly. Remove the stems and slice them in half lengthwise to remove the seeds if you prefer a milder sauce. Peel the garlic cloves.

Prepare the Ingredients

In a blender, combine the chopped chili peppers, garlic cloves, white vinegar, and salt. If you are using the optional ingredients like sugar, lime juice, or smoked paprika, add them to the blender as well.

Blend the Ingredients

Blend the mixture on high speed until it is completely smooth. You may need to stop and scrape down the sides of the blender to ensure everything is mixed well.

Blend Until Smooth

Taste the sauce and adjust the seasoning if necessary. You can add more salt or sugar depending on your preference.