grilled chicken, shredded carrot, green onion, radish, cucumber, huli sauce, white rice

Chicken Huli Bowl

Aged for at least one year, offering rich flavors.

Tequila Añejo

Tequila Kitchen

A pure and crisp tequila, perfect for sipping or mixing.

Tequila Blanco

Crispy tortilla chips with house-made salsa.

Chips and Salsa

Aged for at least one year, rich and complex.

Añejo

Aged for six months, with hints of vanilla and caramel.

Reposado

Bright and crisp with notes of citrus and pepper.

Blanco

Flan

Corn tortillas rolled and stuffed with cheese, topped with enchilada sauce.

Enchiladas

Marinated steak served with sautéed peppers and onions.

Steak Fajitas

Grilled steak served in soft corn tortillas with fresh toppings.

Steak Tacos

Three tacos filled with grilled chicken, topped with fresh salsa.

Chicken Tacos

A large flour tortilla filled with grilled vegetables and black beans.

Vegetarian Burrito

Three grilled chicken tacos served with salsa verde.

Grilled Chicken Tacos

chili-lime rubbed filet, mashed potato, sun-dried tomato salsa, grilled asparagus, romesco, micros, fried garlic crunch

Seared Salmon

Housemade Hot Sauce

Housemade Hot Sauce (habanero or ghost pepper)

Rice & Beans

Guacamole (2oz. cup)

Jalapeño Cheese Sauce

French Fries

Carne Asada Fries

melted jack, sliced tomato, chipotle mayo, grilled baguette, fries

Bacon, Egg & Cheese Torta

Rinse 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Cook the White Rice

Wash and peel 1 carrot, then shred it using a grater or food processor. Wash and thinly slice 1 cucumber, 1-2 radishes, and 2 green onions. Set aside for assembly.

Prepare Vegetables

You may use store-bought huli sauce or make it by combining 1/4 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 1 clove minced garlic, and 1 teaspoon sesame oil in a small bowl. Whisk until smooth.

Make or Use Huli Sauce

Marinate 2 boneless, skinless chicken breasts in half of the huli sauce for 30 minutes (optional but recommended). Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Baste with additional huli sauce during the last few minutes of cooking. Remove and let rest for 5 minutes, then slice into strips.

Grill the Chicken

Scoop cooked white rice into serving bowls. Arrange sliced grilled chicken, shredded carrot, sliced cucumber, radish, and green onions over the rice. Drizzle with remaining huli sauce. Serve immediately and enjoy.

Chicken breast

Shredded carrot

Green onion

Radish

Cucumber

White rice

Ketchup

Brown sugar

Soy sauce

Pineapple juice

Sesame oil

Garlic cloves, minced

Fresh ginger, grated or minced

Rice vinegar

Chili garlic sauce

Begin by chilling your glass. Place it in the freezer for about 15 minutes to achieve a frosty finish.

Chill the Glass

If using, cut lime into wedges and prepare a small dish of salt for rimming the glass. You can also slice the orange peel into twists for added aroma.

Prepare Garnishes

Remove the glass from the freezer and pour 1.5 ounces (a jigger) of Tequila Añejo into the chilled glass.

Pour the Tequila Añejo

If desired, rim the glass with salt by running a lime wedge around the edge and then dipping it into the salt. Add lime wedges and orange peel twist as garnishes.

Garnish (Optional)

Sip the Tequila Añejo neat or on the rocks, savoring its rich flavors and smooth finish.

Enjoy

Lime wedges

Salt

Orange peel

In a medium bowl, combine the tequila, fresh lime juice, and agave syrup. Stir until well mixed.

Make the Tequila Mix

On a small plate, pour the salt. Moisten the rim of a glass with a lime wedge and dip it into the salt to coat.

Prepare the Salt Rim

Rinse and chop the fresh cilantro finely, setting it aside for garnish.

Chop the Cilantro

Preheat a grill over medium-high heat. Season the chicken breasts with salt and grill for about 6-7 minutes on each side, or until fully cooked. Remove from grill and let rest before slicing.

Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side. Assemble the tacos by placing sliced grilled chicken, shredded cabbage, and avocado slices on each tortilla.

Prepare the Tacos

Top the tacos with a dollop of sour cream, sprinkle chopped cilantro, and serve with lime wedges on the side.

Add Toppings

Tequila

Fresh Lime Juice

Agave Syrup

Fresh Cilantro

Corn Tortillas

Grilled Chicken Breasts

Shredded Cabbage

Avocado

Sour Cream

Lime Wedges

Wash the limes thoroughly and cut them into wedges. Set aside for serving.

Prepare the Limes

Place salt on a small plate. If desired, rub a lime wedge around the rim of your glass and then dip it into the salt to coat.

Prepare the Salt Rim (Optional)

Using a shot glass or measuring cup, pour 50 ml of Tequila Blanco into a glass.

Pour the Tequila

If you prefer a sweeter drink, add 1 tablespoon of agave syrup and/or 50 ml of fresh orange juice to the tequila.

Add Optional Mixers (If Desired)

Garnish the drink with the lime wedges, either by placing them on the rim of the glass or serving them on the side.

Garnish

Lime

Fresh Orange Juice

Stack the corn tortillas and cut them into wedges (quarters) to form chip shapes.

Cut the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Heat the Oil

Carefully add the tortilla wedges to the hot oil in batches, frying until they are golden brown and crispy, about 2-3 minutes per batch.

Fry the Chips

Remove the chips with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt to taste.

Drain and Season

Dice the tomatoes, onion, and jalapeño pepper. Finely chop the cilantro.

Chop the Ingredients

In a mixing bowl, combine the diced tomatoes, onion, cilantro, jalapeño, lime juice, and salt.

Mix the Ingredients

Taste the salsa and adjust the seasoning with additional salt or lime juice, if needed.

Adjust Seasoning

Corn tortillas

Vegetable oil

Tomatoes

Onion

Cilantro

Lime juice

Jalapeño pepper

Start by preparing your glass. If desired, rim the glass with salt by running a lime wedge around the rim and then dipping it into a plate of salt. Set the glass aside.

Prepare Glass

In a cocktail shaker, combine the añejo tequila, orange liqueur, agave syrup, and fresh lime juice. Fill the shaker with ice.

Mix Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with fresh ice. Garnish with a lime wedge.

Strain and Serve

Añejo tequila

Orange liqueur (e.g., Grand Marnier)

Agave syrup

Fresh lime juice

Lime wedge

In a small saucepan, combine equal parts sugar and water. Heat over medium heat, stirring until the sugar dissolves completely. Let cool before using.

Prepare Simple Syrup

In a cocktail shaker, combine the reposado tequila, simple syrup, fresh lime juice, orange liqueur, vanilla extract, and caramel syrup.

Mix the Cocktail

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into a chilled cocktail glass. If desired, rim the glass with salt before pouring.

Garnish the cocktail with a lime wheel on the rim of the glass.

Reposado Tequila

Simple Syrup

Orange Liqueur

Vanilla Extract

Caramel Syrup

Lime Wheel

Salt (optional)

In a small saucepan, combine equal parts of sugar and water over medium heat. Stir until the sugar dissolves completely. Allow to cool before using.

Prepare the Simple Syrup

Roll the limes on a flat surface to soften them, then cut in half and squeeze out the juice using a citrus juicer or by hand. Strain to remove seeds if necessary.

Juice the Limes

In a cocktail shaker, combine the fresh lime juice, simple syrup, and tequila blanco. Add the chopped cilantro and sliced jalapeño.

Combine Ingredients

Shake the Cocktail

Strain the mixture into chilled glasses filled with ice. Top with cracked black pepper.

Garnish each drink with a lime wedge and a sprig of cilantro before serving.

Simple syrup

Tequila blanco

Fresh cilantro, chopped

Jalapeño, sliced

Fresh black pepper, cracked

Cilantro sprigs

In a small saucepan, combine 3 tablespoons of sugar and 1 tablespoon of water. Cook over medium heat, stirring gently until the sugar dissolves.

Make the Caramel

Continue cooking without stirring until the mixture turns a golden brown color. Remove from heat immediately to prevent burning.

Caramelize the Sugar

Quickly pour the caramel into the bottom of a flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to harden.

Coat the Pan

In a blender, combine 4 eggs, 1 cup of sweetened condensed milk, 1 cup of evaporated milk, and 1 teaspoon of vanilla extract. Blend until smooth.

Prepare the Custard Mixture

Carefully pour the custard mixture over the hardened caramel in the flan mold or ramekins.

Pour the Custard

Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a larger baking dish and fill the baking dish with hot water halfway up the sides of the flan mold.

Set Up the Water Bath

Bake in the preheated oven for about 50-60 minutes, or until the custard is set and a knife inserted comes out clean.

Bake the Flan

Remove the flan from the oven and the water bath. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, or overnight.

Cool and Chill

To unmold, run a knife around the edges of the flan. Invert onto a serving plate and let the caramel sauce drizzle over the flan.

Unmold the Flan

Slice the flan and serve chilled. Enjoy the creamy texture and sweet caramel flavor!

Serve

Eggs

Sweetened Condensed Milk

Evaporated Milk

Sugar

Water

Preheat the Oven

In a mixing bowl, combine the shredded cheese, chopped onion, and black beans. Mix well to create the filling.

Prepare the Filling

Take a corn tortilla and place 2-3 tablespoons of the filling mixture in the center. Roll the tortilla tightly around the filling.