Shredded Chicken, served with rice & tortillas.

CHICKEN SOUP

MENUDO BEEF OR TORTILLA SOUP

With red cabbage, avocado & ranch dressing.

TILAPIA MINI TACO PLATE

With rice, red cabbage, pico de gallo topped with ranch dressing and fresh cheese.

FISH TACO PLATE

2 tilapia fillets served with broccoli, rice & skin potatoes.

TILAPIA PLATE

CEVICHE TOSTADA

ORDER OF SHRIMP CEVICHE

Tomatoes, cilantro, onions avocado and special sauce.

SHRIMP COCKTAIL

Spicy Shrimp, grilled with picante sauce, tomatoes, onions & bell peppers and guacamole, served with rice & refried beans.

CAMARONES CON CHILE

Grilled shrimp with garlic, tomatoes, onions, & bell peppers, served with refried beans, rice & guacamole.

CAMARONES DE AJO

in a spicy sauce, served with guacamole, rice & refried beans.

CAMARONES A LA DIABLA

Grilled Shrimp with tomatoes, onions, & bell peppers served with rice, refried beans y guacamole.

ACAPULCO SHRIMP

ONE CHEESE QUESADILLA

2 sopes with your choice of meat. With lettuce, refried beans tomatoes, & queso fresco on top.

ORDEN SOPES

2 sopes with your choice of meat. With lettuce, beans, tomatoes and queso fresco on top. Served with rice and beans.

SOPES PLATE

3 breaded chicken served with gravy, french fries chile con queso.

CHICKEN TENDERS BASKET

TACOS COSTRA

Single crispy taco

(3) w / lettuce, tomato, and cheese. Served with rice & refried beans.

CRISPY TACOS PLATE

3 soft tacos with rice and refried beans. Ground Beef Tacos Served with cheese, lettuce & tomatoes.

SOFT TACO PLATE

2 beef fajita strip tacos with chile con queso on top, served with rice, refried beans & pico de gallo.

TACOS AL CARBÓN PLATE

Lettuce, tomatoes, mayonnaise & french fries.

GRILLED OR CRISPY CHICKEN SANDWICH

Served with cheese, lettuce, tomato, pickles, mayonnaise, mustard & french fries.

HAMBURGER BASKET

Your choice of meat, served with rice, refried beans, salad & sour cream.

CHIMICHANGA PLATE

Place the whole chicken or chicken pieces in a large stockpot. Add 10 cups of water (enough to cover the chicken by about 1–2 inches) and 2 cups of chicken stock if using for extra flavor. Add the halved onion, 2 large carrots (cut into large chunks), 2 celery stalks (large chunks), 4 smashed garlic cloves, 2 bay leaves, 1 tablespoon black peppercorns and 2 teaspoons salt. Bring to a gentle boil over medium-high heat.

Prepare and simmer the chicken

Once boiling, reduce heat to maintain a gentle simmer. Skim any foam or scum that rises to the surface with a slotted spoon for the first 10–15 minutes to keep the broth clear. Partially cover the pot and simmer for 45–60 minutes for a whole chicken (35–45 minutes for bone-in breasts or thighs) until the meat is fully cooked and tender and easily pulls away from the bones.

Using tongs, transfer the chicken to a cutting board and let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (reserve a cup of the strained vegetables if you want to chop and return some to the soup). Taste the broth and adjust seasoning with additional salt if needed. You should have a clear, flavorful broth base.

When the chicken is cool enough to handle, remove skin and bones and shred the meat into bite-size pieces with two forks or by hand. Set shredded chicken aside.

In the pot with the strained broth, add the 2 peeled and sliced carrots and 2 thinly sliced celery stalks (from the 'Soup Vegetables & Finish' ingredients) and the finely chopped small onion. Bring the broth to a simmer and cook until the vegetables are tender, about 8–10 minutes.

Return the shredded chicken to the pot and heat gently until warmed through, about 3–5 minutes. Taste and adjust seasoning with additional salt and 1 teaspoon freshly ground black pepper as needed. Stir in half of the chopped cilantro now for flavor.

While the vegetables are cooking, prepare the rice: rinse 1 cup long-grain white rice under cold water until the water runs clear. In a medium saucepan combine the rinsed rice, 2 cups water, 1 teaspoon salt and 1 tablespoon butter or oil (optional). Bring to a boil over high heat.

Once boiling, reduce heat to low, cover the saucepan and cook for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap stacked tortillas in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Ladle soup into bowls over a scoop of rice (optional — rice can be served on the side or in the bowl). Top with additional chopped cilantro, a squeeze of lime, sliced avocado if using, and freshly ground black pepper. Serve tortillas and hot sauce or salsa on the side.

Leftovers: cool the soup to room temperature, refrigerate in covered containers for up to 3–4 days or freeze for up to 3 months. Rice stores separately for best texture.

whole chicken (about 3–4 lb / 1.4–1.8 kg) or bone-in chicken pieces

water

low-sodium chicken stock or additional water

onion, peeled and halved

carrots, peeled and cut into large chunks

celery stalks, cut into large chunks

garlic cloves, smashed

bay leaves

black peppercorns

salt

carrots, peeled and sliced (for serving)

celery stalks, thinly sliced (for serving)

onion, small, finely chopped

fresh cilantro, chopped

fresh lime, cut into wedges

freshly ground black pepper

salt, to taste

long-grain white rice (uncooked)

butter or oil (optional)

corn or flour tortillas

sliced avocado (optional)

hot sauce or salsa (optional)

Place beef pieces and bones in a large stockpot. Cover with 10 cups cold water. Bring to a boil over high heat. Skim and discard foam that rises to the surface for 5–8 minutes.

Blanch & Simmer

Add quartered yellow onion, smashed garlic, bay leaves, peppercorns, and 2 tsp salt. Reduce heat to a gentle simmer, partially cover, and simmer 1.5–2 hours until beef is tender and broth is flavorful. Check and skim occasionally.

When beef is tender, remove meat and bones. Strain broth through a fine-mesh sieve into another pot, discarding solids. Reserve beef; cut larger pieces to bite-size if needed.

Remove stems and seeds from guajillo and ancho chiles. Heat a dry skillet over medium-high heat and toast chiles 10–20 seconds per side until fragrant but not burnt. Briefly warm the 1 tsp vegetable oil in the skillet and lightly brown the halved tomato and 1/2 white onion until blistered and softened, about 4 minutes total. Remove and cool slightly.

Prepare Chiles and Sauce

Place toasted chiles in a bowl and cover with 2 cups hot water. Let soak 15 minutes until soft. Drain, reserving 1/4 cup soaking liquid.

In a blender combine soaked chiles, blistered tomato, blistered onion, 2 garlic cloves (for the chile blend), 1/2 tsp ground cumin, 1 tsp oregano, 1 tbs vinegar and 1/4 cup reserved chile soaking liquid (or 1/4 cup broth). Blend to a smooth purée. If too thick, add up to 1/2 cup additional broth to reach a pourable sauce consistency.

Taste and adjust seasoning with a pinch of salt if needed.

Bring the strained beef broth back to a simmer. Stir in the chile-tomato purée and simmer 10 minutes to meld flavors. If broth becomes too thick or intense, add up to 1/2 cup additional water or broth.

Incorporate into Broth

Add diced potato and carrot to the simmering broth. Simmer 12–15 minutes until vegetables are tender.

Return reserved cooked beef pieces to the pot and add corn kernels (if using). Simmer 5 more minutes to heat through and allow flavors to combine. Adjust salt to taste.

For the tortilla-soup-style finish, heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry the corn tortilla strips in batches, turning, until crisp and golden, about 1–2 minutes per side. Drain on paper towels and season lightly with salt.

Make Crispy Tortilla Strips

To serve as Menudo: Ladle the beef and broth into bowls. Garnish with chopped cilantro, chopped white onion, sliced radishes, and lime wedges. Serve with warm corn tortillas on the side.

To serve as Tortilla Soup: Place a handful of crispy tortilla strips into each bowl, ladle hot broth and beef over the strips (they will soften slightly). Top with shredded cheese, avocado slices, crumbled cotija, chopped cilantro, radish slices, chopped onion, and a squeeze of lime.

beef chuck or brisket, trimmed and cut into 1-inch pieces

beef bones (marrow or knuckle) or extra beef short ribs

yellow onion, quartered

whole black peppercorns

dried guajillo chiles, stemmed and seeded

dried ancho chile, stemmed and seeded

tomato (roma or plum), halved

white onion, quartered

garlic cloves (for chile blend)

cumin, ground

dried oregano (preferably Mexican oregano)

apple cider vinegar or white vinegar

vegetable oil (for toasting chiles)

chicken or beef broth (optional, for thinning)

russet or Yukon gold potato, peeled and diced 1/2-inch

carrot, peeled and diced 1/2-inch

fresh corn kernels or frozen (optional)

fresh cilantro, chopped (for garnish)

radishes, thinly sliced (for garnish)

white onion, finely chopped (for garnish)

corn tortillas, cut into 1/2-inch strips

vegetable oil (for frying tortillas)

shredded Monterey Jack or cheddar (optional)

avocado, sliced (optional)

crumbled cotija or queso fresco (optional)

Pat tilapia fillets dry with paper towels. Place on a cutting board and cut into 1-inch wide strips suitable for mini tacos.

Prepare fish

In a small bowl combine olive oil, ground cumin, smoked paprika, garlic powder, kosher salt and black pepper. Brush or toss the tilapia strips in the spice-oil mixture until evenly coated. Squeeze half of the lime over the fish and let sit 5 minutes to marinate.

Season

Heat a nonstick skillet or cast-iron pan over medium-high heat. Add a light drizzle of oil if pan is dry. When hot, add tilapia strips in a single layer (work in batches if needed). Cook 2–3 minutes per side until opaque and flakey and internal temperature reaches 145°F (63°C). Remove from pan and keep warm; break into bite-size pieces if necessary.

Cook

In a medium bowl, toss the shredded red cabbage with sliced green onion, chopped cilantro, lime juice and 1/4 tsp kosher salt. Taste and adjust seasoning. Let sit 5–10 minutes to slightly soften and marry flavors.

Make slaw

Halve and pit the avocado, dice or slice as preferred. If using jalapeño, remove seeds for less heat and slice thinly. Keep avocado pieces ready to top tacos; toss with a few drops of lime to prevent browning.

Prepare avocado & jalapeño

In a small bowl whisk together mayonnaise, buttermilk and Greek yogurt until smooth. Stir in chopped dill, chives, minced garlic, lemon juice, salt and pepper. Adjust consistency with extra buttermilk (1 tsp at a time) if too thick. Chill or set aside at room temperature for 5 minutes to let flavors meld.

Whisk dressing

Warm mini tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or brush lightly with 1 tsp olive oil and warm until slightly crisp at the edges. Keep tortillas wrapped in a clean towel to stay warm.

Warm tortillas

Place warm tortilla on a plate. Add a small handful (about 1–2 tbsp) of red cabbage slaw, top with 1–2 pieces of cooked tilapia, a slice or pieces of avocado, and a drizzle (about 1 tsp) of ranch dressing. Garnish with sliced jalapeño and additional cilantro if desired. Repeat to make 8 mini tacos.

Assemble tacos

Serve immediately with lime wedges on the side for squeezing over tacos. Leftover dressing can be served on the side.

Serve

tilapia fillets

olive oil

ground cumin

smoked paprika

garlic powder

kosher salt

black pepper

fresh lime

red cabbage

green onion (thinly sliced)

fresh cilantro (chopped)

avocado

jalapeño (optional, thinly sliced)

kosher salt (for slaw)

fresh lime juice (for slaw)

mayonnaise

buttermilk

Greek yogurt (plain)

fresh dill (finely chopped)

fresh chives (finely chopped)

garlic (minced)

lemon juice

mini flour or corn tortillas

olive oil (for tortillas)

lime wedges (to serve)

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in 1 tsp lime zest and 1 tbsp chopped cilantro if using. Keep warm.

Cook rice

Combine 1 cup diced tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro and 1 minced jalapeño in a bowl. Stir in 1 tbsp fresh lime juice and 1/2 tsp kosher salt. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.

In a bowl toss 2 cups thinly sliced red cabbage with 1 tbsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper. Massage the cabbage briefly with the dressing for 30 seconds to soften slightly. Set aside chilled or at room temperature.

Pat 1 lb fish fillets dry and cut into 8 pieces (~2 oz each) for tacos. In a small bowl whisk together 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp fresh lime juice to form a marinade.

Prepare marinade

Toss the fish pieces gently in the marinade and let sit 10–15 minutes while you heat the skillet. Do not marinate longer than 30 minutes to avoid the fish breaking down.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp cooking oil if skillet is not well seasoned. When hot, add fish pieces in a single layer. Cook 2–3 minutes per side depending on thickness, until fish is opaque throughout and flakes easily with a fork. Avoid overcrowding — cook in batches if needed.

Cook fish

Remove fish to a plate and break into chunky pieces suitable for filling tacos. Keep warm.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 30–45 seconds until warm, or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble tacos: place warmed tortilla on plate, add a spoonful of rice (about 1/4 cup) if plating as a 'plate' style, top with 2–3 oz cooked fish, a small handful (about 1/4 cup) of red cabbage slaw, 2 tbsp pico de gallo, and a drizzle (about 1–2 tbsp) of ranch dressing. Sprinkle 1–2 tbsp crumbled fresh cheese over each taco and garnish with cilantro leaves. Serve with lime wedges.

For a plated presentation, arrange 3–4 tacos alongside an extra scoop of rice and a bed of remaining slaw and pico. Offer extra ranch and lime wedges on the side.

firm white fish fillets (tilapia, cod, or mahi-mahi)

chili powder

fresh lime juice

ripe tomatoes, seeded and diced

red onion, finely diced

jalapeño, seeded and minced

red cabbage, thinly sliced

apple cider vinegar

honey

lime zest (optional)

fresh cilantro, chopped (optional)

prepared ranch dressing

crumbled fresh cheese (queso fresco or cotija)

small corn or flour tortillas

lime wedges

fresh cilantro leaves for garnish

cooking oil for skillet (optional)

Preheat oven to 425°F (220°C). Wash baby potatoes and halve any larger ones so all pieces are roughly the same size (about 1-inch pieces). Pat dry.

Preheat and prep

Toss potatoes with 1.5 tbs olive oil, 0.5 tsp garlic powder, 0.5 tsp crushed rosemary, 0.75 tsp kosher salt and 0.25 tsp black pepper in a bowl until evenly coated.

Spread potatoes cut-side down on a parchment-lined or lightly oiled baking sheet in a single layer. Roast in the preheated oven for 25–30 minutes, flipping once halfway, until golden brown and tender when pierced with a fork.

While potatoes start roasting, rinse 1 cup rice under cold water until water runs clear to remove excess starch.

In a small saucepan, bring 1.75 cups water, 1 tbs butter (or olive oil), and 0.25 tsp salt to a gentle boil. Add the rinsed rice, stir once, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Prepare broccoli florets. Place broccoli and 1 cup water in a medium microwave-safe bowl or a small pot for steaming.

If steaming on stovetop: bring 1/2 cup water to a simmer in a pot fitted with a steamer basket, add broccoli, cover, and steam 4–6 minutes until bright green and tender-crisp. If microwaving: cover bowl loosely and microwave on high for 3–4 minutes until tender-crisp.

Drain any remaining water, toss broccoli with 1 tsp butter, 0.25 tsp salt and 1/8 tsp black pepper. Keep warm until plating.

Chicken Soup

Menudo Beef Or Tortilla Soup

Tilapia Mini Taco Plate

Fish Taco Plate

Tilapia Plate

Ceviche Tostada

Order Of Shrimp Ceviche

Shrimp Cocktail

Camarones Con Chile

Camarones De Ajo

Camarones A La Diabla

Acapulco Shrimp

One Cheese Quesadilla

Orden Sopes

Sopes Plate

Chicken Tenders Basket

Tacos Costra

Single Crispy Taco

Crispy Tacos Plate

Soft Taco Plate

Tacos Al Carbón Plate

Grilled Or Crispy Chicken Sandwich

Hamburger Basket

Chimichanga Plate