New Haven, CT

Restaurante Mexicane y Cantina

Restaurante mexicano y Cantina

Burrito

Chips and Salsa

Pina Colada

Mojito

Margarita

Cocktail 3

Cocktail 2

Churros

Cocktail 1

Queso Fundido

Fresh avocado dip served with tortilla chips.

Guacamole

Rolled tortillas filled with cheese and topped with sauce.

Enchiladas

Corn tortillas filled with various fillings.

Tacos

In a small bowl, combine warm water (110°F to 115°F) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil.

Mix Ingredients

Mix until a dough forms, then transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead Dough

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

First Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

Preheat Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into two equal pieces and stretch each piece into a circle about 12 inches in diameter.

Shape Dough

Place the dough on a pizza peel or baking sheet. Spread tomato sauce evenly over each pizza, leaving a small border around the edges. Sprinkle shredded mozzarella cheese, followed by sliced pepperoni, fresh basil leaves, and a sprinkle of grated Parmesan cheese.

Add Sauce and Toppings

Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Remove the pizza from the oven and let it cool for a couple of minutes. Slice and serve hot.

Cool and Serve

All-purpose flour

Water

Active dry yeast

Salt

Olive oil

Tomato sauce

Shredded mozzarella cheese

Sliced pepperoni

Fresh basil leaves

Parmesan cheese, grated

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, pepper, cumin, and chili powder. Cook the chicken for about 7-8 minutes on each side or until it is fully cooked and juices run clear. Remove from the skillet and let it rest.

Cook the Chicken

In the same skillet, add another tablespoon of olive oil. Chop the onion and bell peppers into strips and sauté them for about 5 minutes until they are tender and slightly caramelized.

Sauté the Vegetables

Once the chicken has rested, slice it into thin strips. Add the sliced chicken to the skillet with the sautéed vegetables. Chop the cilantro and mix it in along with the juice of one lime. Stir to combine all the ingredients.

Prepare the Chicken

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

Warm the Tortillas

To serve, place a generous amount of the chicken and vegetable mixture onto each tortilla. Top with sour cream, shredded cheese, and any optional toppings like avocado, jalapeños, or salsa. Roll up the tortillas and enjoy!

Fill and Serve

Chicken Breast

Olive Oil

Garlic

Cumin

Chili Powder

Black Pepper

Bell Peppers (mixed colors)

Onion

Cilantro

Lime

Tortillas

Sour Cream

Shredded Cheese (Mexican blend)

Avocado

Jalapeños

Salsa

In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes.

Cook the Beef

Stir in the taco seasoning and mix well. Pour in the water and bring to a simmer. Cook for an additional 5 minutes, until the sauce thickens.

Add Seasoning

While the beef is cooking, warm the tortillas in a dry skillet or microwave until pliable.

Prepare Tortillas

Spread a layer of refried beans on each tortilla, add the beef mixture, and top with lettuce, tomatoes, and shredded cheese.

Assemble Tacos

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

Prepare Avocados

Add lime juice, diced onion, chopped cilantro, and salt to the bowl. Mash the mixture with a fork until desired consistency is reached.

Mash Ingredients

Taste the guacamole and adjust the salt as needed.

Taste and Adjust

Finely chop the tomatoes, onion, and jalapeño. Combine in a bowl.

Chop Ingredients

Add chopped cilantro, lime juice, and salt to the bowl. Stir well to combine.

Mix Salsa

Taste the salsa and adjust salt or lime juice to your preference.

Ground Beef

Taco Seasoning

Refried Beans

Shredded Lettuce

Chopped Tomatoes

Shredded Cheese

Ripe Avocados

Lime Juice

Diced Onion

Chopped Cilantro

Tomatoes

Jalapeño

Heat Oil

Ensure the beef is cooked all the way through.

Cook Ground Beef

Drain Fat

Season Beef

Ensure everything is heated through, about 5 minutes.

Add Beans and Rice

Add Cheese

Warm Tortillas

Leave space around the edges for folding.

Add Filling

Add Toppings

Wrap Burrito

Serve

Ground beef

Black beans

Cooked rice

Cheddar cheese, shredded

Taco seasoning

Black pepper

Large flour tortillas

Sour cream

Lettuce, shredded

Tomato, diced

Avocado, sliced

Cut each corn tortilla into six triangles to create chips.

Prepare the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Heat the Oil

Carefully add the tortilla triangles to the hot oil in batches. Fry for about 2-3 minutes, flipping occasionally, until golden brown and crispy.

Fry the Chips

Use a slotted spoon to remove the chips from the oil and place them on a paper towel-lined plate to drain. Sprinkle with salt to taste.

Drain and Season

Chop the tomatoes, onion, jalapeño pepper, and cilantro into small pieces.

Prepare the Ingredients

In a mixing bowl, combine the chopped tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Stir well to combine.

Mix the Salsa

Taste the salsa and adjust the seasoning with more salt or lime juice as needed.

Let the salsa sit for at least 15 minutes to allow the flavors to meld before serving.

Chill

Corn tortillas

Vegetable oil

Fresh cilantro

Jalapeño pepper

Lime juice

Start by cutting the fresh pineapple into small chunks, measuring out the coconut cream and white rum, and gathering your ice cubes.

In a blender, combine the pineapple chunks, coconut cream, white rum, and ice cubes. Blend on high speed until the mixture is smooth and creamy.

Blend the Ingredients

Pour the blended mixture into a chilled glass. Garnish with a slice of pineapple, a maraschino cherry, and a couple of mint leaves.

Pour and Garnish

Serve immediately and enjoy your refreshing Pina Colada!

Enjoy

Fresh Pineapple

Coconut Cream

White Rum

Ice Cubes

Pineapple Slice

Maraschino Cherry

Mint Leaves

In a sturdy glass or cocktail shaker, add the fresh mint leaves and granulated sugar. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils and mix them with the sugar. Do this for about 10-15 seconds.

Muddle the Mint and Sugar

Pour in the freshly squeezed lime juice over the muddled mint and sugar mixture. Stir gently to dissolve the sugar completely.

Add Lime Juice

Add the white rum to the mixture and stir gently to combine all the ingredients well.

Mix in the Rum

Fill the glass with ice cubes, packing them lightly to create a refreshing chill.

Add Ice

Pour the club soda over the ice, filling the glass to the top. Use a spoon or straw to stir gently, mixing the drink without disturbing the mint leaves too much.

Top with Club Soda

Garnish your mojito with a few lime wedges and a sprig of fresh mint on top. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Granulated sugar

White rum

Club soda

Ice cubes

Lime wedges

Mint sprig (for garnish)

Start by running a lime wedge around the rim of your glass to moisten it. Then, dip the rim into a small plate of salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of freshly squeezed lime juice, 1 oz of triple sec, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until the mixture is well chilled.

Shake the Mixture

Strain the mixture into the prepared glass filled with ice or straight up, depending on your preference.

Pour the Margarita

Garnish with a lime wedge on the rim of the glass. Serve immediately and enjoy!

Garnish

Tequila

Lime Juice (freshly squeezed)

Triple Sec (orange liqueur)

Simple Syrup

Lime Wedge

In a cocktail shaker, add the fresh mint leaves and gently muddle them with a muddler or the back of a spoon to release the oils.

Muddle the Mint

Pour in the vodka, lemon juice, and simple syrup into the shaker with the muddled mint.

New Haven, Ct

Restaurante Mexicane Y Cantina

Restaurante Mexicano Y Cantina