Kids Brisket Tacos

Kid's Mac & Cheese

four corn tortillas with chihuahua cheese

Kids Quesadilla

smoked brisket, avocado aioli, escabiche, napa cabbage, tomato, black beans.
* Choice of Fries or Small Salad

Torta de brisket

Choice of Chicken or Steak 
black beans, pico de gallo, avocado, sour cream 
Choice of Fries or Small Salad

Mercadito Burrito

five spice marinated chicken, mixed bell pepper mojo, onions, crispy shallots

Pollo

cucumber, jicama, red onion, cilantro, tomato salsa broth

Ceviche de Camaron

grilled tomatillo, serrano, onion, cilantro, garlic

Tomatillo

Kids Chicken Taco

Arroz Y Frijoles

Grilled tomatillo, chile de arbol, garlic, onion

Arbol Salsa

mascarpone mousse, almonds, berries,
coffee crumble, cafe de olla drizzle

Tres Leches French Toast

Tomatillo pico de gallo, jalapeno, garlic, lime, cilantro

Tradicional guacamole

Marinated chicken, mixed bell pepper mojo, onions, crispy shallots, cilantro

Pollo Tacos

Short Rib Quesabirria Tacos

choice of brisket, chicken, steak, mahi mahi, avocado, beans, lettuce, tomato, mexican giardiniera, mayo.

stuffed chili poblano, lobster, shrimp,
corn, chihuahua & oaxaca cheese,
roasted creamy tomato salsa,
rice and beans

Chile Relleno

Amiga Sandia

centenario reposado, ginger, hibiscus, orange, green yucateco

Hibiscus Margarita

el tequileño blanco, grand marnier, lime, agave
add smoke +3 | add avor +3

Margarita Tradicional

ritual zero proof tequila, lychee, pineapple, lemon, agave

Lychee Loca

zero-proof mionetto prosecco, butterfly tea, mint, lemon

Purple Rain

zero-proof tequila, spicy mango Q mixer, mexican cola, guajillo syrup, lime

Shake the Mango Tree

Choose of: tradicional, mango, pomegranate

Guacamole

Pat the brisket dry with paper towels. Mix kosher salt, black pepper, garlic powder and onion powder in a small bowl. Rub the spice mixture evenly over all sides of the brisket.

Prep and season

Heat vegetable oil in a large oven-safe Dutch oven or heavy pot over medium-high heat. When hot, add the brisket and sear 3–4 minutes per side until browned. Use tongs to turn so all sides get a golden crust; this builds flavor.

Sear the brisket

Remove brisket briefly to a plate. Pour beef broth into the pot and scrape up browned bits from the bottom. Stir in mild salsa (or tomato sauce), brown sugar and apple cider vinegar. Return the brisket to the pot, fat-side up if applicable. The liquid should come about 1/3 up the sides of the brisket (add a bit more broth or water if needed).

Add liquids and braise

Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently on the stovetop for 2–2.5 hours, or place in a preheated 325°F (160°C) oven for 2–2.5 hours, until the brisket is fork-tender. Check once at 90 minutes: if liquid is very low, add 1/4 cup more broth or water and continue cooking.

Braise low and slow

When tender, transfer the brisket to a cutting board and let rest 10–15 minutes. Reserve the cooking liquid. Using two forks (or meat claws), shred the brisket into bite-size pieces appropriate for kids. If desired, strain and skim fat from the cooking liquid, then toss a few tablespoons into the shredded meat to keep it moist and flavorful. Season to taste with a pinch of salt if needed.

Rest and shred

Warm tortillas briefly so they are soft and pliable: wrap in a damp paper towel and microwave 30–45 seconds for a stack, or warm them in a dry skillet 20–30 seconds per side over medium heat. Keep wrapped to stay warm.

Warm tortillas

Place 1–2 tablespoons of shredded brisket in the center of each tortilla (adjust portion for kids' appetites). Top with a sprinkle of shredded cheddar (about 1 tablespoon per taco), a little shredded lettuce, and a small dollop (about 1 teaspoon) of Greek yogurt or sour cream. Add mild salsa sparingly or on the side so kids can choose.

Assemble tacos

Serve tacos with lime wedges for squeezing (optional). Offer optional add-ins—diced avocado, mild pickled jalapeños, or warmed corn—so children can customize. Keep leftover brisket refrigerated in its cooking liquid for up to 3–4 days; warm gently before serving.

Serve and customize

beef brisket, trimmed

kosher salt

black pepper

garlic powder

onion powder

vegetable oil

low-sodium beef broth

mild salsa (or tomato sauce for less spice)

brown sugar

apple cider vinegar

small flour tortillas (6-inch) or soft corn tortillas

shredded mild cheddar cheese

finely shredded iceberg lettuce

mild salsa (for serving)

plain Greek yogurt or sour cream

lime wedges

diced avocado or guacamole

mild pickled jalapeños (chopped)

corn kernels, warmed

Bring 6 cups water and 1 tsp salt to a rolling boil in a medium pot over high heat. Add 2 cups elbow macaroni and cook, stirring occasionally, until al dente (about 7–9 minutes). Taste to ensure tender but slightly firm. Reserve 1/4 cup of the pasta cooking water, then drain the macaroni in a colander and set aside.

Boil pasta

In the same pot or a separate medium saucepan, melt 2 tbs unsalted butter over medium heat. Once melted and foamy, sprinkle in 2 tbs all-purpose flour and whisk continuously for 1–1.5 minutes until the mixture is smooth and lightly golden (this cooks out the raw flour taste).

Make roux

Slowly whisk in 2 cups milk in a steady stream to avoid lumps. Continue whisking until combined. Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens enough to coat the back of a spoon (about 3–5 minutes).

Add milk

Remove the sauce from heat. Stir in 1.5 cups freshly grated sharp cheddar and 0.5 cups mild cheddar or mozzarella (if using) a handful at a time, stirring until smooth and fully melted. Add 0.25 tsp mustard powder (optional) and 0.25 tsp ground black pepper. Taste and add salt to taste (start with 1/4 tsp if needed). If the sauce is too thick, whisk in 1–2 tbsp reserved pasta water or regular milk to reach a creamy consistency.

Add cheese & seasonings

Return the drained macaroni to the pot with the cheese sauce. Stir gently until the pasta is evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce so it clings smoothly to the noodles.

Combine pasta and sauce

If using breadcrumbs, melt 1 tbs butter in a small skillet over medium heat. Add 1/4 cup breadcrumbs and toast, stirring, until golden (about 2–3 minutes). Stir in a pinch of paprika. Sprinkle the toasted crumbs over individual bowls of mac & cheese.

Optional breadcrumb topping (stove)

To bake a golden top, preheat oven to 350°F (175°C). Transfer combined mac & cheese to a small ovenproof baking dish, dot with 1 tbs butter, sprinkle 1/4 cup breadcrumbs and a pinch of paprika, and bake until bubbly and golden on top, about 12–15 minutes. Let cool 3 minutes before serving.

Optional bake (oven)

Spoon mac & cheese into bowls. Serve warm. For picky eaters, keep sauce smooth and mild; for older kids, add a little extra sharp cheese or pepper to taste.

Serve

elbow macaroni (dry)

water

salt

unsalted butter

all-purpose flour

milk (whole or 2%)

sharp cheddar cheese, freshly grated

mild cheddar or mozzarella, freshly grated (optional, for creaminess)

mustard powder (optional)

ground black pepper

salt (to taste)

butter (optional, for extra richness)

bread crumbs (optional, for topping)

paprika or smoked paprika (optional)

Shred the Chihuahua cheese if not pre-shredded and measure out 1 cup. Lay out the 4 corn tortillas on a clean work surface.

Prep cheese and tortillas

Place a nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tablespoon of butter and 1/2 teaspoon vegetable oil (optional) and swirl to coat the pan. Heating gently prevents the tortillas from burning before the cheese melts.

Heat skillet

Place one tortilla in the skillet. Sprinkle about 1/4 cup shredded Chihuahua cheese evenly over the tortilla, leaving a small border. Place a second tortilla on top to make a sandwich. Cook 1.5–2 minutes, until the bottom tortilla is lightly golden and the cheese begins to melt.

Assemble first quesadilla

Carefully flip the quesadilla with a spatula. Add another 1/2 tablespoon butter to the pan around the edge if needed. Press lightly with the spatula and cook another 1.5–2 minutes until the second side is golden and the cheese is fully melted. Remove to a cutting board and let rest 30 seconds.

Flip and finish

Repeat the process for the remaining two tortillas: add butter to the pan as needed (about 1/2 tablespoon per quesadilla), assemble with 1/4 cup cheese each, and cook until golden and melty. Keep finished quesadillas warm on a plate tented with foil.

Cook remaining quesadillas

Lightly sprinkle a pinch of salt over each quesadilla if desired. Cut each quesadilla into 3–4 wedges for easy kid-sized portions.

Season and cut

Place wedges on a small plate and serve with optional sides: a dollop of sour cream, mild salsa, and/or a spoonful of avocado or guacamole for dipping.

corn tortillas (6-inch)

Chihuahua cheese, shredded

vegetable oil (optional, for crisping)

sour cream

mild salsa

avocado or guacamole

If brisket is not already warm, preheat oven to 300°F (150°C). Rub trimmed brisket with kosher salt, black pepper and garlic powder. Put brisket fat-side up in a shallow roasting pan and add beef broth or pan juices to the bottom of the pan.

Cover tightly with foil and warm in the oven for 45–60 minutes (until internal temperature reaches about 140–150°F for serving). Alternatively reheat sliced brisket gently in a covered skillet with some broth over low heat for 8–12 minutes.

When warm, let rest 5 minutes, then thinly slice against the grain into sandwich-sized pieces (about 6–8 oz per sandwich). Reserve juices for moistening the meat when assembling if desired.

In a small bowl or blender, scoop the avocado flesh and add mayonnaise, sour cream, lime juice, minced garlic, chopped cilantro, salt and black pepper.

Blend or whisk until smooth and creamy. Taste and adjust seasoning — add more lime or salt as needed. Chill until assembly.

In a small saucepan combine rice vinegar, water, sugar and salt. Bring to a simmer just until sugar dissolves. Remove from heat and let cool slightly.

Place sliced red onion, jalapeño and grated carrot in a jar or bowl. Pour warm vinegar mixture over the vegetables, press down so liquid covers them. Let sit at least 15 minutes at room temperature or refrigerate for up to 24 hours. Drain before using.

Heat a skillet or griddle over medium. Spread butter or brush oil on cut sides of the telera rolls and toast cut-side down until golden, about 1–2 minutes.

Warm the black beans in a small saucepan or microwave until heated through. Lightly mash with a fork and season with a pinch of salt and pepper.

Spread about 1–2 tablespoons of avocado aioli on both toasted cut sides of each roll.

On the bottom half of each roll, place a layer of warmed, slightly mashed black beans (about 2 tablespoons), then add a generous portion of sliced warm brisket (about 6–8 oz per sandwich). Spoon a little reserved brisket juice over the meat if desired to keep moist.

Top the brisket with shredded napa cabbage (about 1/2 cup), sliced tomato, and 1–2 tablespoons of drained escabiche. Sprinkle with fresh cilantro leaves and squeeze a little lime over the filling.

Place the top roll, press gently, slice in half and serve immediately with a lime wedge on the side.

For fries: Cook fries according to package or your preferred method (oven-bake or fry) until golden and crispy. Season with salt immediately and serve alongside the torta.

For small salad: Toss mixed salad greens with olive oil, vinegar or lemon juice and salt and pepper to taste. Serve alongside the torta.

smoked brisket, trimmed

black pepper, freshly ground

beef broth or pan juices

ripe avocado

mayonnaise

lime juice

garlic clove, minced

cilantro, chopped

rice vinegar

sugar

thinly sliced red onion

thinly sliced jalapeño

grated carrot

telera rolls or bolillo, halved and toasted

napa cabbage, thinly shredded

tomato, thinly sliced

canned black beans, drained and rinsed

pickled escabiche (from above)

avocado aioli (from above)

butter or oil for toasting

fresh cilantro leaves

frozen or fresh fries

mixed salad greens

olive oil

vinegar or lemon juice

salt and pepper

Warm tortillas: stack tortillas and wrap in foil. Place in a 300°F/150°C oven for 10 minutes, or heat individually on a dry skillet 20–30 seconds per side until pliable.

Heat rice: if using leftover or refrigerated rice, reheat with a splash (1–2 tbs) water in a covered skillet over medium-low heat until steaming, fluff with fork.

Warm black beans: place drained beans in a small saucepan over medium heat with 1–2 tbs water, 1/4 tsp salt and a pinch of pepper. Simmer, stirring occasionally, about 5–7 minutes until hot. Mash slightly with the back of a spoon if you prefer a creamier texture.

Pat chicken dry and cut into 1/2-inch strips. In a bowl combine 1 tbs olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper and 1 tbs lime juice. Toss chicken with marinade and let sit 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Marinate

Heat a large skillet over medium-high heat. Add 1 tbs oil if skillet is dry. Add chicken in a single layer and cook without moving 3–4 minutes to get a sear, then stir and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C). Remove from heat and let rest 3 minutes, then slice/ shred to preferred size.

Cook

Pat steak dry. In a bowl combine 1 tbs olive oil, cumin, chili powder, garlic powder, salt, pepper and 1 tbs lime juice. Rub mixture over both sides of steak and let rest at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Heat a heavy skillet or grill pan over high heat until very hot. Add steak and cook 3–4 minutes per side for medium-rare (adjust for thickness). Remove and rest 5–7 minutes, then slice thinly across the grain into bite-sized strips.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), 2 tbs lime juice and 1/2 tsp salt in a bowl. Stir, taste and adjust salt or lime. Let sit 10 minutes to allow flavors to meld.

Prepare avocado: slice or mash the avocado with a pinch of salt and a squeeze of lime to prevent browning.

Build burrito: lay warm tortilla flat. In the center place about 1/2 cup rice, 1/3–1/2 cup warmed black beans, 3–4 oz cooked protein (chicken or steak), 2–3 tbs pico de gallo, 2 tbs shredded cheese, 1–2 tbs sour cream and slices or 1/4 mashed avocado. Sprinkle with chopped cilantro and a squeeze of lime.

Fold burrito: fold bottom up over filling, fold sides in, then roll tightly to close. If desired, brown seam-side down in a dry skillet 1–2 minutes per side to seal and add crispness.

For frozen fries: bake or air-fry according to package directions until golden and crisp; season with salt immediately.

For fresh fries: preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbs oil and 1 tsp salt on a sheet pan in a single layer. Roast 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry in 350°F (175°C) oil until golden, drain on paper towels and salt.

Assemble salad: toss mixed greens, cherry tomatoes and cucumber in a bowl. Drizzle with 2 tbs vinaigrette, season with salt and pepper, toss lightly and serve immediately alongside the burrito.