Served with Spanish rice and pinto beans.

SHREDDED BEEF

PULLED PORK

MAHI MAHI

Grilled mahi mahi, roasted potatoes, pico, cheese, lettuce, traditional salsa and sour cream.

BAJA

Fresh romaine topped with jack cheese and a jalapeno herb vinaigrette.

SEIZURE

Vegetable medley served over your choice of base.

MUSHROOM, SPINACH, RED PEPPER

SPINACH

Roasted potatoes, pico, lettuce, Monterey jack cheese, sour cream, and mango habanero salsa.

BIG JUAN

Grilled mushrooms, tomatoes, onion, cilantro, over angel hair pasta with parmesan and jack cheese.

T-HUFF

Mushrooms, spinach, black beans, Spanish rice, pico, cheese, lettuce, sour cream and mango habanero salsa.

RING OF FIRE

Classic cheese option served over your choice of base.

CHEESE

SHRIMP

Pulled pork, guacamole, black beans, mango habanero, cheese, lettuce, salsa, and sour cream.

GODFATHER

Sundance sauce, mango habanero salsa, sour cream and Monterey jack cheese.

SUNBURN

ZUCCHINI, RED PEPPER, PICO

Monterey jack cheese, black beans, jalapenos, olives, traditional salsa, sour cream and guacamole.

DADDY

Red chili shrimp, black beans, pico, mango habanero, lettuce, cheese, traditional salsa, and sour cream.

HAVANA

PICO DE GALLO

Fresh romaine, jack cheese, marinated mushrooms, pico de gallo, and a jalapeno herb vinaigrette.

SEIZURE DELUXE

CHICKEN

Chicken, black beans, Spanish rice, lettuce, cheese, traditional salsa, and sour cream.

COPAN

Mushrooms, spinach, black beans, pico, cheese, and lettuce, with traditional salsa and sour cream.

GARDEN

Pinto beans, pico, lettuce, sour cream, Monterey jack cheese, and mango habanero salsa.

STEP DADDY

Delicious cheese dip served with crispy chips.

CHEESE DIP & CHIPS

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it on all sides until browned. Remove the beef and set aside.

Sear the Beef

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

Stir in cumin and chili powder, then return the seared beef to the pot. Pour in the beef broth, ensuring the beef is mostly submerged.

Add Spices and Broth

Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook for 3 to 4 hours, or until the beef is tender and easily shreds with a fork.

Simmer

Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the juices.

Shred the Beef

Serve the shredded beef warm with Spanish rice and pinto beans on the side.

Serve

Beef Chuck Roast

Onion, chopped

Garlic, minced

Beef Broth

Cumin

Chili Powder

Salt

Black Pepper

Olive Oil

Rub the pork shoulder with smoked paprika, cumin, brown sugar, salt, and black pepper. Place it in a slow cooker.

Prepare the Pork

Add sliced onion, minced garlic, apple cider vinegar, BBQ sauce, and water to the slow cooker.

Add Ingredients

Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork.

Cook

Remove pork from the slow cooker, shred with two forks, and mix with remaining juices.

Shred

In a saucepan, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Sauté until soft.

Add rice and stir for a couple of minutes. Then add chicken broth, tomato sauce, cumin, salt, and black pepper. Bring to a boil.

Cook Rice

Reduce heat, cover, and simmer for about 20 minutes or until the rice is tender and liquid is absorbed.

In a pot, combine pinto beans, chopped onion, minced garlic, cumin, salt, and black pepper. Add water.

Prepare Beans

Bring to a boil, then reduce heat and simmer for 1-2 hours or until beans are tender.

Cook Beans

Pork shoulder

BBQ sauce

Onion

Garlic cloves

Smoked paprika

Brown sugar

Black pepper

Apple cider vinegar

Water

Long-grain rice

Chicken broth

Tomato sauce

Bell pepper

Olive oil

Pinto beans

In a bowl, mix olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Add the Mahi Mahi fillets and marinate for at least 20 minutes.

Prepare the Mahi Mahi

Heat a grill or skillet over medium-high heat. Cook the marinated Mahi Mahi fillets for 4-5 minutes on each side or until they are cooked through and have nice grill marks.

Cook the Mahi Mahi

In a saucepan, prepare Spanish rice according to package instructions. Usually, this involves sautéing rice with onions and garlic, adding tomatoes, and cooking until tender.

Prepare the Spanish Rice

In a small pot, heat the cooked pinto beans until warmed through. Add salt and pepper to taste.

Heat the Pinto Beans

Plate the Mahi Mahi fillets with a serving of Spanish rice and pinto beans. Garnish with chopped cilantro.

Mahi Mahi fillets

Lemon juice

Paprika

Spanish rice

Pinto beans, cooked

Cilantro, chopped

Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and place them in a bowl. Drizzle with olive oil, salt, and black pepper, and toss to coat evenly. Spread the potatoes on a baking sheet in a single layer.

Prepare the Potatoes

Roast the potatoes in the preheated oven for 25-30 minutes or until they are golden brown and crispy, flipping halfway through.

Roast the Potatoes

While the potatoes are roasting, preheat a grill or grill pan over medium-high heat. Season the mahi mahi fillets with salt and pepper. Grill the fillets for about 4-5 minutes on each side, or until they are opaque and easily flake with a fork.

Grill the Mahi Mahi

To assemble, place a grilled mahi mahi fillet on a plate. Top with roasted potatoes, pico de gallo, shredded cheese, lettuce, traditional salsa, and a dollop of sour cream.

Assemble the Baja

Potatoes

Lettuce

Shredded cheese

Pico de gallo

Traditional salsa

Sour cream

Wash and chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Prepare the Salad Base

Shred or cube the jack cheese and add it on top of the romaine lettuce.

Add Cheese

In a blender, combine the jalapeno (seeds removed for milder flavor), fresh herbs, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth.

Make the Jalapeno Herb Vinaigrette

Drizzle the jalapeno herb vinaigrette over the salad and toss gently to combine all ingredients.

Dress the Salad

Serve immediately as a fresh and zesty salad.

Romaine lettuce

Jack cheese

Jalapeno

Fresh herbs (cilantro, parsley, or similar)

Honey

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and have released their moisture.

Add Mushrooms

Stir in the diced red bell pepper and cook for an additional 3-4 minutes until slightly softened.

Incorporate Red Peppers

Fold in the chopped spinach and cook for another 2-3 minutes, until the spinach wilts.

Add Spinach

Season with salt, black pepper, and lemon juice. Stir well to combine and remove from heat.

Season and Finish

Serve the vegetable medley over your choice of base, such as rice, quinoa, or pasta.

Mushrooms, sliced

Fresh spinach, chopped

Red bell pepper, diced

Rinse the fresh spinach leaves under cold water to remove any dirt. Drain well and set aside.

Prepare the Spinach

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Sauté the Garlic

Add the rinsed spinach to the skillet. Cook, stirring frequently, for about 3-5 minutes, or until the spinach is wilted.

Cook the Spinach

Season the spinach with salt, black pepper, lemon juice, and red pepper flakes. Stir well to combine and cook for an additional 1-2 minutes.

Season the Spinach

Remove from heat and serve the sautéed spinach over your choice of base, such as rice, quinoa, or pasta.

Fresh spinach leaves

Red pepper flakes

Preheat your oven to 425°F (220°C). Wash and dice the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper to taste. Spread them out on a baking sheet and roast for 25-30 minutes or until golden brown and crispy, turning halfway through.

While the potatoes are roasting, prepare the pico de gallo by dicing tomatoes, onions, and cilantro. Mix them in a bowl, season with lime juice, salt, and pepper to taste. Set aside.

Prepare the Pico de Gallo

Once the potatoes are done, assemble the BIG JUAN by layering roasted potatoes on a plate. Top with a generous amount of pico de gallo, followed by shredded lettuce, Monterey Jack cheese, a dollop of sour cream, and a drizzle of mango habanero salsa.

Assemble the BIG JUAN

Monterey Jack Cheese

Sour Cream

Mango Habanero Salsa

In a large pot, bring salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms, onion, and cherry tomatoes. Season with salt and black pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.

Grill the Vegetables

Add the cooked angel hair pasta to the skillet with the grilled vegetables. Toss to combine. Drizzle with the remaining tablespoon of olive oil and mix in the chopped cilantro. Stir well to ensure everything is evenly coated.

Combine Ingredients

Divide the pasta mixture among serving plates. Top each serving with grated Parmesan and shredded Monterey Jack cheese. Serve warm.

Angel hair pasta

Cherry tomatoes, halved

Onion, sliced

Fresh cilantro, chopped

Parmesan cheese, grated

Monterey Jack cheese, shredded

Clean and slice the mushrooms, wash the spinach, and drain the black beans. Prepare the Spanish rice according to package instructions if not using pre-cooked rice.

Prepare the Ingredients

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the mushrooms and sauté for about 5 minutes until they are tender. Then, add the spinach and cook until wilted, about 2 minutes. Stir in the black beans and cook for an additional 2 minutes. Season with salt and pepper to taste.

Sauté the Vegetables

In a large serving dish or platter, layer the cooked Spanish rice first. Top with the sautéed mushroom, spinach, and black bean mixture. Then, add a layer of pico de gallo, followed by shredded cheese, shredded lettuce, and a dollop of sour cream.

Assemble the Dish

Drizzle the mango habanero salsa over the top of the assembled dish. Serve immediately.

Finish with Salsa

Mushrooms

Fresh Spinach

Black Beans (canned, drained and rinsed)

Spanish Rice (cooked)

Pico de Gallo

Shredded Cheese (cheddar or your choice)

Lettuce (shredded)

Choose your desired base (e.g., crackers, bread, vegetables) and arrange them on a serving platter.

Prepare Your Base

Select the cheese or combination of cheeses you wish to use, and grate or cut them into small pieces as needed.

Cheese Selection

Generously place the cheese on top of your chosen base. For a more sophisticated presentation, consider layering different cheeses.

Shredded Beef

Pulled Pork

Mahi Mahi

Baja

Seizure

Mushroom, Spinach, Red Pepper

Spinach

Big Juan

T-huff

Ring Of Fire

Cheese

Shrimp

Godfather

Sunburn

Zucchini, Red Pepper, Pico

Daddy

Havana

Pico De Gallo

Seizure Deluxe

Chicken

Copan

Garden

Step Daddy

Cheese Dip & Chips