Horchata

Large burrito with steak, rice, beans, and cheese

Steak Burrito

Three soft tacos with grilled chicken, onions, and cilantro

Chicken Tacos

Soda

Melted cheese served with tortilla chips.

Queso Fundido

Crispy tortilla chips topped with melted cheese, jalapeños, and guacamole.

Nachos

Three corn tortillas filled with grilled steak, onions, and cilantro.

Steak Tacos

Corn tortillas filled with cheese and topped with red sauce.

Enchiladas

Rich and creamy cheesecake topped with a berry compote.

Cheesecake

Steak Frites

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Grilled bread topped with diced tomatoes and basil.

Bruschetta

Crispy wings tossed in your choice of sauce.

Chicken Wings

Cheese melted in a grilled tortilla, served with salsa.

Quesadilla

Guacamole

Fresh tortilla chips served with homemade salsa.

Chips & Salsa

Corn tortillas filled with shredded chicken, topped with red sauce.

Chicken Enchiladas

Marinated pork with pineapple, onions, and cilantro.

Tacos al Pastor

Marinated fish with lime juice, cilantro, and onions.

Ceviche

Flan

Sizzling fajitas served with peppers and onions.

Fajitas

Crispy tortilla chips served with our house-made salsa.

Chips and Salsa

Mojito

Margarita

Rinse the rice under cold water until the water runs clear. Place the rinsed rice in a bowl with 2 cups of water and let it soak for at least 3 hours or overnight.

Soak the Rice

After soaking, drain the rice and add it to a blender with the remaining 2 cups of water and the cinnamon sticks. Blend on high until the mixture is smooth and the rice is finely ground.

Blend the Mixture

Pour the blended mixture through a fine-mesh sieve or cheesecloth into a large pitcher. Press down on the solids to extract as much liquid as possible. Discard the solids.

Strain the Mixture

Stir in the milk (or almond milk), sugar, vanilla extract, and a pinch of salt into the strained liquid. Adjust sweetness to taste.

Add Remaining Ingredients

Serve the horchata over ice if desired. Stir well before serving.

Serve

Long-grain white rice

Water

Cinnamon sticks

Milk (or almond milk for a vegan option)

Sugar

Vanilla extract

Salt

Ice (optional)

Season the flank steak with olive oil, garlic powder, cumin, salt, and black pepper. Let it marinate for at least 30 minutes.

Prepare the Steak

Heat a grill or skillet over medium-high heat. Cook the marinated steak for about 5-7 minutes on each side, or until it reaches desired doneness. Let it rest for 5 minutes before slicing.

Cook the Steak

In a bowl, mix the cooked rice, black beans, lime juice, and chopped fresh cilantro.

Prepare the Burrito Filling

Lay a large tortilla flat and add a portion of the rice and bean mixture, sliced steak, and shredded cheddar cheese. Wrap the tortilla tightly to form a burrito.

Assemble the Burrito

Cut the burrito in half and serve with additional lime wedges and cilantro if desired.

Flank steak

Cooked white rice

Black beans

Shredded cheddar cheese

Flour tortillas

Olive oil

Garlic powder

Cumin

Black pepper

Lime juice

Fresh cilantro

In a bowl, marinate the chicken breast with olive oil, salt, and black pepper. Let it sit for at least 15 minutes.

Prepare the Chicken

Preheat a grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.

Grill the Chicken

In a skillet, add a little olive oil and sauté the chopped onion until they are translucent and slightly caramelized.

Sauté the Onions

Warm the soft taco tortillas on the grill or in a pan. On each tortilla, layer slices of grilled chicken, sautéed onions, and sprinkle fresh cilantro on top. Squeeze lime juice over the tacos.

Assemble the Tacos

Serve the tacos warm with additional lime wedges if desired.

Chicken breast

Onion

Cilantro

Soft taco tortillas

Lime

Fill each cup with ice to keep the drinks chilled.

Prepare the Cups

Choose your preferred soft drink and pour it into the cup over the ice.

Pour the Soda

Serve the soda immediately for the best experience.

Coca-Cola

Sprite

Fanta

Dr. Pepper

Root Beer

Mountain Dew

In a skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Drain excess fat.

Cook the Chorizo

In a mixing bowl, combine the Chihuahua cheese and Monterey Jack cheese. Transfer to a baking dish or an oven-safe skillet.

Melt the Cheese

Add the cooked chorizo to the cheese mixture and stir to combine.

Combine Chorizo and Cheese

Preheat the oven to 350°F (175°C). Bake the cheese mixture for about 15 minutes or until the cheese is bubbly and melted.

Bake

Remove from the oven, top with chopped fresh cilantro and sliced jalapeño. Serve immediately with tortilla chips.

Garnish and Serve

Chihuahua cheese

Monterey Jack cheese

Chorizo sausage

Tortilla chips

Jalapeño pepper

Prepare the Oven

Spread the tortilla chips evenly on a baking sheet.

Layer the Chips

Sprinkle the shredded cheddar cheese over the chips and add jalapeños on top.

Add Cheese and Jalapeños

Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven, and serve hot topped with guacamole, sour cream, and chopped cilantro.

Serve with Toppings

Tortilla Chips

Shredded Cheddar Cheese

Jalapeños

Sour Cream

Chopped Fresh Cilantro

In a bowl, combine the olive oil, salt, and black pepper. Add the steak and marinate for at least 30 minutes.

Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for about 5-7 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for a few minutes.

Grill the Steak

While the steak is resting, slice the onion into thin strips. In the same grill or pan, add a little olive oil and sauté the onions until they are soft and slightly caramelized, about 5 minutes.

Cook the Onions

Slice the grilled steak against the grain into thin strips. Warm the corn tortillas on the grill for about 30 seconds on each side. To assemble, place a few slices of steak on each tortilla, top with sautéed onions, and sprinkle with fresh cilantro. Squeeze lime juice over the top before serving.

Corn tortillas

Steak (flank or skirt)

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and ground cumin, and sauté for an additional minute. Season with salt and pepper.

Prepare the Filling

Warm the corn tortillas in a dry skillet or microwave until pliable. Place a small amount of the onion mixture and shredded cheese in the center of each tortilla. Roll them up tightly and place seam-side down in a baking dish.

Fill the Tortillas

Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle any remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and golden.

Add Sauce and Bake

Let the enchiladas cool for a few minutes before serving. Enjoy your delicious enchiladas!

Shredded cheese (cheddar or Monterey Jack)

Red enchilada sauce

Onion, chopped

Garlic, minced

Ground cumin

Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes then remove from oven and let it cool.

Prepare the Crust

In a mixing bowl, beat the cream cheese until smooth. Add granulated sugar and mix until combined. Then, add sour cream and vanilla extract, mixing thoroughly. Finally, add eggs one at a time, mixing on low speed after each addition until just combined.

Make the Filling

Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Chill

In a saucepan, combine 2 cups of mixed berries (such as strawberries, blueberries, and raspberries) with 1/4 cup of sugar and the juice of half a lemon. Cook over medium heat until the berries break down and the mixture thickens, about 10-15 minutes. Let cool before serving.

Prepare the Berry Compote

Once the cheesecake is thoroughly chilled, remove it from the springform pan. Top with the berry compote before serving.

Cream cheese

Granulated sugar

Sour cream

Eggs

Graham cracker crumbs

Unsalted butter

Peel the potatoes and cut them into thin strips. Rinse them in cold water to remove excess starch.

Prepare the Fries

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt.

Fry the Potatoes

Season the ribeye steaks generously with salt and black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or to your desired doneness. Let rest for a few minutes before slicing.

Plate the steak slices alongside the crispy fries. Garnish with chopped fresh parsley.

Ribeye steak

Potatoes

Vegetable oil

Fresh parsley

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and fresh dill.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Remove the salmon from the grill and let it rest for a few minutes before serving. Enjoy!

Fresh salmon fillet

Lemon juice

Fresh dill, chopped

Dice the tomatoes and place them in a bowl. Chop the fresh basil leaves and add them to the tomatoes.

Prepare the Topping

Add the extra virgin olive oil, minced garlic, salt, and black pepper to the tomato and basil mixture. Stir well to combine.

Season the Mixture

Slice the French baguette into 1/2 inch thick slices. Brush one side of each slice with olive oil.

Prepare the Bread

Preheat a grill or grill pan over medium heat. Place the bread slices, oiled side down, on the grill and toast until golden brown, about 2-3 minutes. Flip and toast the other side for an additional 1-2 minutes.

Grill the Bread

Remove the grilled bread from the grill and top each slice with the tomato and basil mixture. Serve immediately.