Traditional Mexican drink made with rice, milk, and cinnamon.

Horchata

Mixed greens with esquite(Mexican street corn, off the cob), avocado, pico de gallo, pickled red onions with habanero, and spicy aioli. Comes with your choice of meat and lime-cilantro vinaigrette on the side. Comes with chips.

NuvoBowl(Salad)

Classic margarita made with tequila and lime juice.

Margarita

Stuffed with your choice of meat and toppings.

Burritos

Crispy tortilla chips served with house-made salsa.

Chips & Salsa

Crispy fried dough sprinkled with sugar and cinnamon.

Churros

A large flour tortilla filled with your choice of meat, rice, beans, and toppings.

Burrito

Three soft or crispy tacos filled with your choice of meat.

Tacos

Vegan Chorizo

Garlic Beef

Grilled Shrimp

Grilled Veggies

Fried Shrimp

Pork Butt

Chorizo

Rotisserie Chicken

Segura Viudas Brut Cava & Rose Cava

Tecate

Flour Tortillas

Sierra Nevada Hazy Little Thing

Corona Light

Corona

Negra Modelo

Comes with a side of black beans, rice, and chips.

Cheese Quesadilla

In a large bowl, combine the rice and 2 cups of water. Let it soak for at least 4 hours, or overnight if possible.

Soak the Rice

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

Blend Ingredients

Using a fine mesh strainer or cheesecloth, strain the blended rice mixture into a pitcher. Discard the solids.

Strain the Mixture

To the strained liquid, add the milk, sugar, vanilla extract, and a pinch of salt. Stir until the sugar is dissolved.

Add Remaining Ingredients

Serve the horchata over ice and enjoy. You can garnish it with a sprinkle of cinnamon if desired.

Serve

Long-grain white rice

Water

Cinnamon sticks

Milk

Vanilla extract

Sugar

Salt

Wash and dry the mixed greens. Cut the avocado into cubes, prepare the pico de gallo, and finely chop the habanero.

Prepare the Ingredients

In a large bowl, combine the mixed greens, esquite, avocado, pico de gallo, pickled red onions, and habanero. Toss gently to mix.

Assemble the Salad

If using meat, add your choice of cooked chicken, beef, or tofu to the salad mixture.

Add Meat

In a separate bowl, whisk together lime-cilantro vinaigrette and spicy aioli. Adjust seasoning to taste.

Prepare the Dressing

Serve the salad in individual bowls with the dressing on the side and tortilla chips for crunch.

Mixed greens

Esquite (Mexican street corn, off the cob)

Avocado

Pico de gallo

Pickled red onions

Habanero (finely chopped)

Spicy aioli

Choice of meat (chicken, beef, or tofu)

Lime-cilantro vinaigrette

Tortilla chips

Rub the rim of a glass with a lime wedge and dip it in salt to coat the rim.

Prepare the Glass

In a shaker, combine the tequila, lime juice, triple sec, and ice. Shake well until chilled.

Mix Ingredients

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

Tequila

Lime Juice

Triple Sec

Lime Wedge

In a large skillet, heat olive oil over medium heat. Add ground beef or chicken and cook until browned. Drain excess fat if necessary. Stir in taco seasoning, salt, and pepper, and cook for an additional 2-3 minutes.

Cook the Meat

In a large bowl, mix together black beans, cooked rice, shredded cheese, diced tomatoes, and shredded lettuce. Add in the cooked meat and mix until well combined.

Prepare the Fillings

Lay a large flour tortilla flat on a clean surface. Spoon a generous amount of the filling mixture onto the center of the tortilla. Top with sliced avocado, sour cream, and salsa to taste.

Assemble the Burritos

Fold the sides of the tortilla inward over the filling, then roll the bottom up over the filling. Tuck in the sides as you roll to create a tight burrito. Repeat with remaining tortillas.

Wrap the Burritos

Cut the burritos in half if desired and serve with extra salsa and your favorite toppings.

Large flour tortillas

Ground beef or chicken

Black beans, canned

Rice, cooked

Shredded cheese (cheddar or Monterey Jack)

Sour cream

Lettuce, shredded

Tomato, diced

Avocado, sliced

Salsa

Olive oil

Taco seasoning

Pepper

Cut each corn tortilla into 6 wedges. Heat vegetable oil in a large frying pan over medium-high heat. Once hot, add tortilla wedges in batches and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt while still warm.

Make the Chips

In a medium bowl, combine diced tomatoes, finely chopped onion, minced jalapeño, and chopped cilantro. Add lime juice and salt. Mix well and adjust seasoning to taste. Let sit for at least 10 minutes to allow flavors to meld.

Prepare the Salsa

Corn tortillas

Vegetable oil

Allow the dough to cool slightly, then mix in eggs one at a time until fully incorporated. Stir in vanilla extract.

Prepare the Dough

In a deep frying pan, heat oil to 350°F (175°C).

Heat the Oil

Transfer the dough to a piping bag fitted with a star tip. Pipe long strips of dough directly into the hot oil, cutting them to your desired length with scissors. Fry until golden brown, about 2-3 minutes per side.

Fry the Churros

Remove churros from the oil and drain on paper towels. While still warm, roll them in cinnamon sugar until fully coated.

Coat with Cinnamon Sugar

water

unsalted butter

granulated sugar

salt

all-purpose flour

eggs

vanilla extract

cinnamon sugar

In a skillet, heat olive oil over medium heat. Add the ground beef or chicken, season with salt and pepper, and cook until browned and fully cooked, about 7-10 minutes. Drain excess fat if necessary.

Prepare the Filling

In a separate skillet or microwave, warm the large flour tortillas until pliable, about 30 seconds in the microwave or 1 minute in a dry skillet.

Warm the Tortillas

On each tortilla, layer a portion of cooked rice, black beans, the meat mixture, shredded cheese, lettuce, diced tomatoes, cilantro, sour cream, and salsa.

Fold the sides of the tortilla inward and then roll from the bottom to the top to secure all the filling. Repeat with the remaining tortillas.

Cut the burritos in half if desired and serve with extra salsa or sour cream on the side.

Cooked white rice

Black beans (canned, rinsed)

Chopped lettuce

Diced tomatoes

Chopped cilantro

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Stir in taco seasoning and follow package instructions, usually adding water and simmering for 5-10 minutes.

Add Seasoning

Warm the taco shells in the oven or microwave as per package instructions.

Prepare Tacos

Fill each taco shell with the seasoned meat, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, jalapeños, and cilantro.

Assemble Tacos

Ground Beef

Taco Seasoning

Taco Shells

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Sliced Jalapeños

Fresh Cilantro

In a bowl, combine the textured vegetable protein with vegetable broth and let it sit for about 10 minutes until fully rehydrated.

Rehydrate TVP

In a large mixing bowl, combine the rehydrated TVP with olive oil, soy sauce, apple cider vinegar, and all the spices. Mix well until everything is evenly incorporated.

Heat a skillet over medium heat. Add the chorizo mixture and cook for about 10-15 minutes, stirring occasionally until heated through and slightly browned.

Cook the Chorizo

Textured Vegetable Protein (TVP)

Vegetable broth

Smoked paprika

Cumin

Chili powder

Garlic powder

Onion powder

Black pepper

Red pepper flakes

Soy sauce

Apple cider vinegar

In a bowl, combine minced garlic, soy sauce, olive oil, black pepper, and salt. Add the beef and coat it well. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Beef

Heat a skillet or grill over medium-high heat. Add the marinated beef and cook for about 5-7 minutes on each side, or until it reaches desired doneness.

Cook the Beef

Remove the beef from heat and let it rest for a few minutes. Slice against the grain and garnish with chopped green onions before serving.

Beef (flank or sirloin)

Garlic cloves, minced

Green onions, chopped

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and marinate for at least 30 minutes.

Marinate the Shrimp

Preheat the Grill

Thread the marinated shrimp onto skewers. Grill for 2-3 minutes on each side or until they are opaque and cooked through.

Grill the Shrimp

Remove the shrimp from the grill, sprinkle with fresh parsley, and serve immediately.

Garnish and Serve

Shrimp, peeled and deveined

Garlic, minced

Lemon juice

Paprika

Fresh parsley, chopped

Wash and slice the zucchini, bell peppers, red onion, and portobello mushrooms into even-sized pieces.

Prepare the Vegetables

In a large bowl, combine the sliced vegetables with olive oil, garlic powder, salt, and black pepper. Toss well to coat the veggies evenly.

Marinate the Vegetables

Place the marinated vegetables directly on the grill. Cook for about 5-7 minutes on each side until they are tender and have nice grill marks.

Grill the Vegetables

Remove the vegetables from the grill and serve warm as a side dish or on top of salads, sandwiches, or bowls.

Zucchini

Bell peppers (mixed colors)

Red onion

Portobello mushrooms

In a large bowl, mix together flour, cornstarch, baking powder, salt, black pepper, and garlic powder.

Make the batter

Gradually whisk in the cold water until the batter is smooth and free of lumps.