I) Steak Ranchero

H) Carne Asada

or Chile Colorado. Pork Meat with Green or Red Sauce

G) Carne de Puerco en Chile Verde

with Chile con Carne & choice of 3 – Taco, Tostada, Tamale, Chile Relleno or Enchilada

F) Special Combination Plate

Choice of 3 – Taco, Tostada, Tamale, Chile Relleno or Enchilada

E) Combination Plate

D) Chiles Rellenos

C) Beef Enchiladas

B) Enchiladas Rancheras

A) Cheese Enchiladas

Raspberry Iced Tea

Mexican Bread

Ice Cream

Moscato

White Zinfandel

Cabernet

Chardonnay

Domestic Imported Craft / Imported Beer

Michiladas

Margaritas

Mexican Imported Beer

Bloody Mary & Other Mixed Drinks

American Beer

Orange Whip

Pepsi

Pat the steak dry with paper towels. Season both sides with kosher salt, black pepper and ground cumin. Let rest at room temperature for 20–30 minutes for seasoning to penetrate (or refrigerate up to 2 hours covered).

Marinate and Season Steak

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the steak and sear without moving 3–4 minutes per side for medium-rare (depending on thickness). Adjust time to preferred doneness. Remove steak to a cutting board and tent with foil to rest 8–10 minutes.

Sear the Steak

While the steak rests, wipe the skillet if there is excessive burnt residue, then add the remaining 1 tablespoon olive oil and reduce heat to medium. Add the sliced onion and bell pepper; cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make the Ranchero Sauce

Stir in the diced tomatoes and tomato paste, mixing to combine. Add chopped chipotle in adobo (if using), beef broth, and dried oregano. Season sauce with a pinch more salt and pepper to taste. Bring to a simmer, reduce heat to low, and gently simmer 6–8 minutes until slightly thickened and flavors meld.

Add Tomatoes and Simmer

Slice the rested steak thinly against the grain. Return slices to the skillet with the ranchero sauce and toss gently to coat and warm through, about 1–2 minutes. Taste and adjust seasoning. Remove from heat and sprinkle with chopped cilantro and a squeeze of lime juice.

Slice Steak and Finish

Prepare Base Aromatics: In a small saucepan, heat olive oil or butter over medium heat. Add the finely chopped small onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer Vegetables: Add diced potato (if using), corn kernels and diced tomato to the saucepan. Pour in the chicken or vegetable broth, stir, and bring to a gentle simmer. Cook until potatoes are tender, about 8–10 minutes (skip potato time if not using).

Finish and Season: Season the soup with salt and black pepper to taste. If desired, mash a few corn kernels or a small amount of potato against the side of the pan to slightly thicken. Remove from heat and stir in chopped cilantro or parsley.

Serve: Ladle about 1 cup of hot soup into cups or small bowls. Garnish with extra cilantro and serve alongside the Steak Ranchero.

Warm Tortillas: Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble and Serve: Place warm tortillas on the plate, top with steak slices and ranchero sauce. Offer sour cream or crema and shredded cheese on the side. Serve with a cup of the prepared soup and lime wedges.

flank steak or skirt steak, trimmed

kosher salt

black pepper, freshly ground

ground cumin

olive oil

yellow onion, medium, thinly sliced

green bell pepper, seeded and thinly sliced

ripe Roma tomatoes, diced (or canned crushed tomatoes)

tomato paste

garlic cloves, minced

chipotle in adobo, finely chopped (optional for heat/smoke)

beef broth or water

dried oregano (Mexican oregano if available)

fresh cilantro, chopped (for garnish)

fresh lime wedges (for serving)

chicken or vegetable broth

corn kernels (fresh or frozen)

diced tomato

small potato, peeled and diced (optional)

onion, small, finely chopped

garlic clove, minced

olive oil or butter

fresh cilantro or parsley, chopped (garnish)

salt

black pepper

warm corn or flour tortillas

sour cream or Mexican crema

shredded Monterey Jack or Chihuahua cheese (optional)

In a medium bowl, whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, ground black pepper and kosher salt until combined. Stir in chopped cilantro and sliced jalapeño if using.

Prepare the marinade

Place the skirt or flank steak in a zip-top bag or shallow dish. Pour the marinade over the meat, making sure it is well coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours (overnight can be used but no more than 12 hours to avoid texture change).

Marinate the steak

About 30 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature while you preheat the grill or skillet. Reserve the marinade.

Bring meat to room temperature

Preheat a gas or charcoal grill to high (about 500°F / 260°C) or heat a heavy cast-iron skillet over high heat until smoking hot. Lightly oil the grill grates or the skillet.

Preheat grill or skillet

Pat the steak dry with paper towels (this promotes a good sear). Place the steak on the hot grill or skillet and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). If your steak is thick, you may need an additional 1–2 minutes per side. Avoid overcooking — carne asada is best medium-rare to medium.

Sear and cook

Transfer the cooked steak to a cutting board and let it rest, tented loosely with foil, for 8–10 minutes so juices redistribute.

Rest the steak

Using a sharp knife, slice the steak thinly across the grain into bite-size strips for tacos or thicker slices for plating. If desired, drizzle a little reserved marinade (bring to a boil first if you plan to use it as a sauce) or a splash of fresh lime juice over the sliced meat.

Slice the steak

Warm the tortillas in a dry skillet for 20–30 seconds per side, or wrap them in foil and heat in a 350°F (175°C) oven for 10 minutes, or microwave wrapped in a damp paper towel for 30–45 seconds.

Arrange sliced carne asada on a platter or directly on warmed tortillas. Offer chopped onion, chopped cilantro, lime wedges, salsa/pico de gallo and avocado or guacamole so diners can assemble tacos to their liking.

Serve each full order with a cup of soup on the side as described by the menu. For plating, place 3–4 ounces (about 85–115 g) of sliced carne asada per taco serving, or portion roughly 8 ounces (225 g) of cooked meat for a full plate, depending on restaurant portion size.

Leftovers: Refrigerate cooled cooked carne asada in an airtight container for up to 3–4 days. Reheat gently in a skillet or oven to avoid drying.

skirt steak or flank steak

fresh lime juice

orange juice

soy sauce

minced garlic

dried oregano

ground black pepper

chopped fresh cilantro

sliced jalapeño (optional, seeds removed for less heat)

chopped white onion

chopped fresh cilantro (for garnish)

lime wedges

salsa or pico de gallo

avocado slices or guacamole

cup of soup (to serve with full order)

Pat the pork shoulder dry with paper towels. Cut into 1–1.5 inch cubes if not already cut. Season evenly with 2 tsp kosher salt and 1 tsp black pepper; toss to coat.

Trim and season

Heat 2 tbs vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches (do not crowd), sear the pork pieces on all sides until a deep golden-brown crust forms, about 3–4 minutes per side. Transfer browned pork to a plate and set aside. Leave any fond (browned bits) in the pot.

Brown the pork

Bring a pot of water to a simmer. Add husked tomatillos and jalapeños/serranos and simmer 6–8 minutes until softened and bright green. Drain. If using a poblano, char it directly over a gas flame or under a broiler until blackened on all sides, then place in a bowl covered with plastic to steam for 10 minutes; peel off skin, remove seeds and stem.

Prepare tomatillos and chiles

In a blender, combine the drained tomatillos, blanched chiles (start with 2 jalapeños and add more later if you want more heat), charred poblano (if using), 1 cup chopped onion, 4 garlic cloves, 1 cup packed cilantro, 1 tsp ground cumin, 1 tsp dried oregano and 1 tbs vegetable oil. Blend until smooth. Add up to 200 ml of the chicken stock if needed to loosen to a pourable sauce consistency.

Blend the green sauce

Return the pot with the reserved fond to medium heat. Add the blended sauce and the remaining 300 ml chicken stock, stirring to scrape up browned bits. Bring to a simmer, then reduce heat and simmer gently 8–10 minutes to meld flavors. Taste and season with 1.5 tsp salt, 1/2 tsp black pepper and 2 tbs fresh lime juice. If sauce is too bright/tart, simmer a few minutes more; if too thin, simmer uncovered to reduce slightly.

Sauté and finish sauce

Return the browned pork (and any accumulated juices) to the pot with the green sauce. Bring to a gentle simmer, cover partially, and cook over low to medium-low heat until pork is tender and easily shredded with a fork, 1 to 1¼ hours. Stir occasionally and adjust seasoning if needed. If using a pressure cooker, cook on high pressure 25–30 minutes and allow natural release.

Combine pork and simmer

Once pork is tender, taste and adjust salt, pepper, or lime. Stir in a handful of chopped cilantro if desired. Serve hot with warm tortillas, diced onion, cilantro and lime wedges.

Finish and serve

Heat a dry skillet over medium heat. Toast the guajillo and ancho/pasilla chiles for 15–30 seconds per side until fragrant but not burnt. Remove and soak in hot water for 15–20 minutes until softened. Drain, reserving a small amount of soaking liquid.

Toast and rehydrate chiles

In the pot with reserved fond, add 2 tbs vegetable oil over medium heat. Add 1 cup chopped onion and sauté until translucent, 4–5 minutes. Add 4 garlic cloves and sauté 30–60 seconds until fragrant. Add the drained chiles and fry gently 1–2 minutes to deepen flavor.

Fry aromatics and chiles

Transfer the fried chiles, onions and garlic to a blender along with 1 cup tomato (or 1/2 cup canned crushed tomatoes and 1/2 cup soaking liquid if needed), 1 tsp ground cumin and 1 tsp dried oregano. Blend until smooth, adding a little stock or soaking liquid to reach a pourable consistency.

Blend the red sauce

Return the blended red sauce to the pot, add 500 ml chicken stock, bring to a simmer and cook 8–10 minutes to develop flavor. Season with 1.5 tsp salt and 1/2 tsp black pepper. Return browned pork to the pot, cover partially and simmer on low until pork is fork-tender, about 1 to 1¼ hours (or pressure-cook 25–30 minutes).

Cook sauce and combine

Adjust seasoning to taste. Serve the pork in red sauce with warm tortillas, diced onion, cilantro and lime wedges.

To serve, spoon Carne de Puerco en Chile Verde (or Chile Colorado) into shallow bowls or onto warm tortillas. Top with diced onion and chopped cilantro, and offer lime wedges on the side. Leftovers keep well refrigerated for 3–4 days and flavors often deepen overnight.

pork shoulder, trimmed and cut into 1–1.5 inch cubes

vegetable oil (for browning)

tomatillos, husked and rinsed

jalapeño or serrano chiles, stems removed

poblano or Anaheim chiles (optional for depth), charred and peeled

white onion, roughly chopped

garlic cloves

fresh cilantro leaves (packed)

dried oregano (prefer Mexican/oregano de la Mancha if available)

chicken or vegetable stock

lime juice (fresh)

vegetable oil (for sauce sauté)

dried guajillo chiles, stems and seeds removed

dried ancho or pasilla chiles, stems and seeds removed

tomato (or canned crushed tomato)

vegetable oil (for frying chiles & sauté)

white onion, diced (for serving)

Heat 1 tbs vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add ground beef to the skillet and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tbs for flavor.

Sprinkle 2 tbs flour over the beef and stir for 1 minute to cook the raw flour taste.

Slowly pour in 2 cups beef broth while stirring to avoid lumps. Add 1 cup tomato sauce, 2 tsp chile powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar. Stir to combine.

Bring to a simmer, reduce heat to low, and let gently simmer uncovered for 20–25 minutes until slightly thickened. If using, stir in 1 cup drained pinto beans during the last 5 minutes to warm through. Adjust seasoning to taste. Keep warm.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes.

Place about 1/3 cup chile con carne in each warmed tortilla. Top with shredded lettuce, diced tomato and about 2 tbs shredded cheese per taco. Serve with lime wedges and sliced radishes if desired.

Spread about 1/3 cup warm refried beans onto each tostada shell.

Top each with about 1/3 cup chile con carne, shredded lettuce, diced tomato and 2 tbs crumbled queso fresco or shredded cheese. Add pickled jalapeños to taste and serve immediately.

If using premade tamales, steam or reheat according to package instructions until hot, about 15–20 minutes.

If assembling from prepared masa: spread masa onto soaked corn husk, add about 1/4 cup chile con carne or chile sauce in the center, fold and steam 45–60 minutes until masa is firm. Serve 1 tamale per portion alongside the other items.

Roast the poblano peppers over a gas flame, under a broiler, or on a hot griddle until skins are charred and blistered on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam; then peel off skins, slit and remove seeds leaving the pepper whole.

Stuff each peeled pepper with about 1/2 cup shredded cheese. Lightly dust each stuffed pepper with 2 tbs flour to help the batter adhere.

Separate the eggs. Beat the egg whites to soft peaks, then gently fold in the yolks and a pinch of salt to make a light batter.

Heat about 1 cup vegetable oil in a skillet to 350°F (175°C). Dip each stuffed pepper in the egg batter, letting excess drip off, and carefully place in the hot oil. Fry until golden on all sides, about 2–3 minutes per side. Drain on paper towels and serve hot.

Preheat oven to 350°F (175°C). Lightly fry or warm 3 corn tortillas to make them pliable.

Place about 1/4 cup filling (shredded chicken or chile con carne) into each tortilla, roll tightly and place seam-side down in a baking dish.

Pour 1 cup enchilada sauce evenly over the rolled enchiladas and sprinkle 1 cup shredded cheese on top. Bake until heated through and cheese is melted, about 15–20 minutes. Garnish with sliced green onions and cilantro.

Prepare Mexican rice according to your preferred recipe or reheat prepared rice until hot.

Warm refried beans and place 1/2 cup on the plate alongside the rice.

Choose three items from Taco, Tostada, Tamale, Chile Relleno, or Enchilada. Plate the chile con carne (about 3/4–1 cup) and the three chosen items. Add a scoop of Mexican rice (about 1/2 cup), 1/2 cup refried beans, 3 tbs sour cream, chopped cilantro and lime wedges. Serve immediately while hot.