Sopapillas

Tres Leches

Served with black beans and Mexican salad

Ribeye Tacos

Fish Tacos

Guacamole

Quail

Chile Con Queso

A spicy and sweet with tomatillo or chipotle sauce

Bob Quesadilla

Shoulder, Jack, with Beef, green sauce and cheese

Al Pastor Quesadilla

Bob Armstrong Dip

ANGUS BEEF

In a large mixing bowl whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons granulated sugar until evenly combined.

Mix dry ingredients

Add 3 tablespoons cold, diced unsalted butter to the dry mixture. Use a pastry cutter, two knives, or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Cut in butter

Make a well in the center of the flour mixture and add 1 cup warm water and 2 tablespoons vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms, then turn onto a lightly floured surface and knead gently 6–8 times until smooth and cohesive. Do not overwork the dough.

Add liquids and form dough

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rest at room temperature for 20–30 minutes to relax the gluten and make rolling easier.

Rest dough

After resting, divide the dough into 12 equal pieces (about 2 oz / 55 g each). On a lightly floured surface roll each piece into a thin circle or rectangle about 1/8 inch (3 mm) thick. For traditional sopapillas cut each rolled piece into 3–4 inch squares or diamonds using a pizza cutter or sharp knife. If you prefer puffier pockets, stack two thin layers and press the edges lightly.

Place the cut pieces on a lightly floured baking sheet and cover loosely with a towel so they don’t dry out while you heat the oil.

Pour about 3–4 cups vegetable oil into a deep, heavy pot or a deep fryer, leaving at least 3 inches of headspace. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small scrap of dough— it should sizzle and rise to the surface within a few seconds with steady bubbling.

Heat oil

Working in batches (do not overcrowd), gently slide 3–5 pieces of dough into the hot oil. Fry, turning once, until golden brown and puffed, about 1–2 minutes per side (total 2–4 minutes). Use a slotted spoon or spider to turn and remove them to a paper towel–lined rack to drain. Keep finished sopapillas warm in a low oven (200°F / 95°C) while frying remaining batches.

Fry sopapillas

Prepare topping mix: in a shallow dish combine 1 cup granulated sugar with 1 teaspoon ground cinnamon (or use powdered sugar if preferred). While sopapillas are still warm, toss each one briefly in the cinnamon-sugar mixture to coat, or sprinkle sugar and cinnamon over them on a platter.

Serve warm: transfer sopapillas to a serving plate and offer honey or warm maple syrup (about 1/2 cup) for drizzling or dipping. Sopapillas can also be split and filled with sweetened fruit, whipped cream, or savory fillings if desired.

Storage: Sopapillas are best eaten the day they are made. To store, cool completely and place in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh before serving.

all-purpose flour

baking powder

salt

unsalted butter, cold and cut into small pieces

warm water (about 110°F / 43°C)

granulated sugar (for slightly sweet dough)

vegetable oil (for shallow-frying in dough or brushing)

vegetable oil (for deep frying)

ground cinnamon

granulated sugar (or powdered sugar)

honey or warm maple syrup

Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similarly sized) baking pan and line with parchment or lightly flour it; set aside.

Preheat and prepare pan

Separate the eggs if you prefer a lighter sponge (optional). For a simple sponge: in a large bowl, beat 5 whole eggs with 1 cup granulated sugar and 1 tsp vanilla extract on high speed until the mixture is thick, pale, and ribbons form when the beater is lifted (about 4–6 minutes).

Separate and whip eggs

Sift together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg-sugar mixture in two additions, using a spatula to maintain as much air as possible. Do not overmix.

Fold dry ingredients

Fold in 2 tablespoons melted unsalted butter (or neutral oil) just until combined to help the cake release and add moisture.

Incorporate fat

Pour batter into the prepared pan, smoothing the top. Bake in the preheated oven 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Bake

Allow the cake to cool in the pan for 10 minutes. Using the handle end of a wooden spoon or a skewer, poke the surface evenly all over (about 20–30 holes) so the milk mixture can soak in. Cool another 10 minutes while you prepare the milk mixture.

Cool and poke

Combine 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk in a measuring cup or bowl. Whisk until smooth and homogeneous. Taste and, if you prefer slightly sweeter, add up to 1 tablespoon more sweetened condensed milk (optional).

Slowly pour the milk mixture evenly over the warm (not hot) cake. Pour in a steady stream so the liquid sinks into the holes you poked. Start at the edges and finish in the center. The cake will absorb most of the liquid; if some pools at the edges, that is fine.

Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow the cake to fully soak and chill.

About 15–30 minutes before serving, chill a mixing bowl and whisk/beaters in the freezer for 10 minutes for best whipping results.

Pour 1.5 cups cold heavy cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 3–5 minutes. Taste and add a bit more powdered sugar if you want sweeter topping. Do not overbeat to the point of turning to butter.

Spread the whipped cream evenly over the soaked cake with an offset spatula or knife. Return to the refrigerator to allow the topping to set about 10–15 minutes before serving.

Just before serving, dust the top with 1/2 teaspoon ground cinnamon, scatter 1/2 cup fresh berries and 2 tablespoons toasted coconut flakes if using. Slice into squares and serve chilled. Store leftover covered in the refrigerator for up to 3 days.

large eggs

granulated sugar (for batter)

vanilla extract

unsalted butter, melted (or neutral oil)

whole milk

evaporated milk

sweetened condensed milk

heavy cream (cold)

powdered sugar

fresh berries (strawberries or raspberries)

toasted coconut flakes

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp minced chipotle in adobo (if using). Stir to combine. Add sliced ribeye and toss to coat evenly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature 20 minutes before cooking).

Prepare the marinade and steak

Heat a large cast-iron skillet or grill pan over high heat until very hot (about 3–5 minutes). Add a light coat of oil to the pan. Working in a single layer, sear the marinated ribeye strips 1–2 minutes per side until browned and cooked to medium-rare/medium (internal temp ~125–135°F / 52–57°C) — total cook time will be about 3–4 minutes depending on thickness. Avoid overcrowding; cook in batches if necessary. Transfer cooked steak to a plate and let rest 5 minutes, then slice any larger pieces thinner if needed.

Cook the steak

In a medium saucepan heat 1 tbs olive oil over medium heat. Add 1 small finely diced onion and sauté until translucent, about 4–5 minutes. Add 1 minced garlic clove and 1 tsp ground cumin; cook 30 seconds until fragrant.

Sauté aromatics

Add the drained and rinsed black beans and 1 cup chicken or vegetable broth. Stir to combine and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally. Use the back of a spoon or a potato masher to lightly mash about one-third of the beans to thicken the mixture to a creamy but still chunky consistency.

Simmer the beans

Season with 1 tsp salt and 1/2 tsp black pepper to taste. Stir in 2 tbs chopped cilantro. Keep warm until serving.

Finish

In a small bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey or agave, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Make the dressing

In a large bowl combine 6 cups mixed greens, 1 cup halved tomatoes, 1 cup corn kernels, 1 diced avocado, 1/2 diced red bell pepper, 1/4 cup thinly sliced red onion and 2 tbs chopped cilantro. Drizzle dressing over the salad and toss gently to coat. Taste and adjust seasoning as needed.

Assemble the salad

Warm 8 tortillas on a hot dry skillet or directly over a gas flame for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Warm tortillas

Lay a warm tortilla flat. Spoon 2–3 tablespoons of black beans down the center, add a portion of sliced ribeye (about 2 oz per taco), then top with diced white onion, a sprinkle of cilantro, crumbled cotija (about 1–2 tbs), pickled red onions or sliced radishes if using, and a squeeze of fresh lime. Repeat for remaining tortillas.

Build the tacos

Serve tacos immediately alongside the warm black beans and a bowl of Mexican salad. Provide extra lime wedges and hot sauce if desired.

Serve

ribeye steak (1/2"–3/4" thick), trimmed and sliced thin against the grain

olive oil

fresh lime juice

ground cumin

smoked paprika

garlic, minced

kosher salt

freshly ground black pepper

chipotle in adobo, minced (optional for heat)

small corn or flour tortillas (6"), warmed

white onion, finely diced

fresh cilantro, chopped

fresh lime wedges

crumbled cotija or queso fresco

pickled red onions (optional)

sliced radishes (optional)

canned black beans, drained and rinsed

onion, finely diced

chicken or vegetable broth

fresh cilantro, chopped (for garnish)

mixed salad greens (romaine + baby greens)

grape or cherry tomatoes, halved

corn kernels (fresh or thawed frozen)

avocado, diced

red bell pepper, diced

red onion, thinly sliced

honey or agave

ground black pepper

Pat the fish fillets dry with paper towels. Cut into 1- to 1.5-inch wide strips suitable for filling tacos.

Prep the fish

In a shallow bowl, whisk together 2 tbs oil, 1 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until combined. Add the fish strips and toss to coat evenly. Let marinate 10–15 minutes while you prepare slaw and crema.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film of oil (about 1 tbs) and swirl. Add fish strips in a single layer without crowding; cook 2–3 minutes per side depending on thickness, until opaque and flaking. Alternatively, grill on a hot grill or under a broiler, 2–4 minutes per side, until cooked through. Transfer cooked fish to a plate and cover loosely with foil to keep warm.

While fish marinates, combine sliced cabbage and shredded carrot in a bowl.

In a small bowl, whisk together mayonnaise, sour cream (or yogurt), 1 tbs lime juice, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more lime or salt as needed. Refrigerate until ready to assemble (can rest 10–15 minutes).

Stir together sour cream, 1 tsp adobo sauce, 1 tsp lime juice, and 1/8 tsp salt in a small bowl until smooth. Taste and add more adobo for heat if desired. Keep chilled until serving.

Warm tortillas: heat a dry skillet or griddle over medium-high. Lightly brush each tortilla with a bit of oil (about 1 tbs total for all) and warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place 2–3 tablespoons of slaw on each tortilla, top with 2–3 pieces of cooked fish, drizzle chipotle crema (or plain crema/sour cream) over the fish, sprinkle with chopped cilantro, and finish with a squeeze of fresh lime.

Serve immediately with extra lime wedges and hot sauce on the side.

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

vegetable or canola oil

lime juice

chili powder

garlic powder

black pepper

small corn or flour tortillas

vegetable oil (for warming/char)

fresh cilantro

green or red cabbage, thinly sliced

carrot, shredded

mayonnaise

sour cream or plain yogurt

lime juice (for slaw)

salt (for slaw)

black pepper (for slaw)

sour cream or Mexican crema

adobo sauce from canned chipotles

lime juice (for crema)

salt (for crema)

Cut the avocados in half lengthwise, remove pits, and scoop the flesh into a medium bowl. Finely dice the tomato after removing seeds (to avoid excess liquid). Mince the red onion, chop the cilantro, and finely mince the jalapeño (remove seeds for milder guacamole).

Prepare produce

Using a fork or a potato masher, mash the avocado to your desired texture — leave some small chunks for a rustic guacamole or mash until mostly smooth for a creamier result.

Mash avocados

Add the diced tomato, minced red onion, chopped cilantro, and minced jalapeño to the bowl with the mashed avocado. Pour in the fresh lime juice and sprinkle the kosher salt, black pepper, and ground cumin (if using).

Combine ingredients

Gently fold the ingredients together until evenly combined. Taste and adjust seasoning: add more salt, lime juice, or chile as needed.

Mix and taste

Transfer guacamole to a serving bowl. If not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole to minimize browning and refrigerate up to 24 hours.

Just before serving, drizzle the top with a small amount of extra-virgin olive oil if desired and serve with lime wedges and tortilla chips or vegetable sticks.

ripe avocados

small tomato, seeded and finely diced

small red onion, finely minced

fresh cilantro, finely chopped

jalapeño or serrano chile, seeds removed and minced (adjust to heat preference)

ground cumin (optional)

extra lime wedges (for serving)

drizzle of extra-virgin olive oil (optional)

tortilla chips or vegetable sticks (for serving)

In a medium bowl whisk together 4 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary, thyme, smoked paprika, 1.5 tsp salt and 1 tsp black pepper until combined.

Prepare marinade

Pat the 6 quail dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over, turning to coat evenly. Refrigerate for at least 30 minutes and up to 3 hours. Remove from refrigerator 20 minutes before roasting to take the chill off.

Marinate quail

Preheat oven to 425°F (220°C). Position a rack in the center of the oven.

Preheat oven

Heat 1 tbs olive oil or duck fat in a large ovenproof skillet over medium-high heat until shimmering. Sear the quail, breasts down, 2 minutes until golden brown; flip and sear the other side 1–2 minutes. Transfer the skillet to the preheated oven and roast for 8–10 minutes for medium (internal temperature ~150°F/65°C) or 10–12 minutes for well done. Remove quail to a plate and tent loosely with foil to rest 8–10 minutes.

Sear and roast

While the quail rests, return the skillet to medium heat (if the pan is too dark, wipe out and add 2 tbs butter). Add the finely chopped shallot and cook 1–2 minutes until softened and translucent, scraping up browned bits from the pan.

Sauté shallot

Carefully add 1 cup dry white wine (or 1 cup chicken stock) to deglaze the pan, stirring and scraping browned bits. Bring to a simmer and reduce by about half, about 3–4 minutes.

Deglaze

Add 1 cup chicken stock (or if you used stock earlier, add a further 1 cup) and simmer 4–5 minutes until sauce reduces slightly. Reduce heat to low and whisk in 2 tbs heavy cream (optional) and 2 tbs butter to finish the sauce, then stir in lemon zest, chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Add stock and finish

For a smooth sauce, strain through a fine-mesh sieve into a small saucepan and keep warm. Alternatively leave as-is for a rustic pan sauce.

Strain (optional)

Carve each rested quail: halve at the breastbone or serve whole. Spoon the warm pan sauce over the quail, garnish with microgreens or chopped parsley and lemon wedges.

Serve immediately alongside roasted vegetables, a small portion of creamy polenta or simple buttered potatoes. Each quail counts as a small portion; recipe serves 3–4 as a main (6 quail) or 6 as part of a multi-course menu.