Stack of three corn tortillas (blue or white) layered with shredded yellow and jack cheese, (onions on request). Smothered in your choice of red or green chile and served with pinto beans and rice. Add an *egg for $1.25; add chicken, ground beef, brisket, red chile con carne or shrimp for $3.00.

Southern New Mexican Style Enchiladas

MUCH OF A GOOD THING CAN BE WONDERFUL

Samoa Pancake

LC Burger TOGO

CFS Chorizo Gravy

Mexican Fish Tacos

Green Hollandaise Benny

French Brie

Side Orders

X-Mas Breakfast Enchiladas

Pancake

Kids Pancake

Fried Oysters on top of lettuce and tomato on a baguette topped with chipotle mayo served with side of fries.

Oyster Po Boy

Arugula, red onions, tomatoes, carrots, home-made croutons and your choice of dressing.

Salmon Arugula salad

Three poach eggs on fresh avocado spread on multi grain bread, top with cilantro.

Avocado Toast

Two Eggs (any style) On top of avocado, Basil, Tomato and a toast. Served with beans and potatoes. Add your choice of ham, bacon, pork or turkey sausage for $1.50.

The Shed Stack

Hamburger patty with cheese, Country fried steak patty, brisket, and green chile strip served with fries.

Wild West Burger

Marinated pork chop served with two eggs beans or potatoes and toast or tortilla.

Pork Chop and Eggs

Stack of three corn tortillas (blue or white) layered with shredded yellow and jack cheese, (onions on request). Smothered with chile con queso and served with pinto beans and rice. Add an *egg $1.00; add chicken, ground beef, brisket, red chile con carne or shrimp $2.75.

Chile con queso Enchiladas

Country Fried Steak smothered in Chorizo Gravy served with a side of fries and side salad.

Lunch Country Fried Steak

Country fried steak cut in strips smothered with chile con queso, served with two eggs beans or potatoes and toast or tortilla.

Steakfinger with chile con Queso

Smother in chorizo gravy served with two eggs beans or potatoes and toast or tortilla.

Country Fried Steak with Chorizo Gravy

Country fried Steak top with two eggs(any style) in red or green chile, your choice of beans or potatoes and toast or tortilla.

Vaquero Breakfast

All day with purchase of a meal limit of 3.

Special Saturday Mimosas

Heat a skillet over medium heat. Lightly brush both sides of each corn tortilla with vegetable oil (about 1/2 teaspoon per tortilla). Warm tortillas one at a time 20–30 seconds per side until pliable but not browned. Stack tortillas between a clean kitchen towel to keep warm and pliable.

Warm and soften tortillas

On a clean work surface, place three warmed tortillas on top of each other to form one stack. On the bottom tortilla of each stack, sprinkle a heaping 1/3 cup combined shredded cheeses (use about 1/4 cup cheddar + 1/12 cup Jack per stack). If using onions, sprinkle about 1 tablespoon finely diced onion per stack. Repeat to make three stacks (total 9 tortillas). Lightly season each stack with a pinch of salt.

Assemble stacks

In a small saucepan over low heat, warm 3 cups of your chosen New Mexican red or green chile sauce with 1 tablespoon lard or oil. If the sauce is very thick, thin with up to 1/2 cup chicken or vegetable stock until it reaches a spoonable, pourable consistency. Simmer gently 5–7 minutes, stirring occasionally, and adjust salt to taste.

Warm the chile

If using red chile con carne as the protein option, gently warm 1 cup of con carne in a separate pan until heated through, then fold into the sauce or spoon over the assembled stacks as desired.

Optional: red chile con carne

Preheat oven to 350°F (175°C). Place the three assembled stacks in a shallow baking dish or on a rimmed sheet. Spoon a generous 1/3 to 1/2 cup of warm chile sauce over each stack, ensuring the top and sides are well coated so the tortillas absorb sauce and meld with cheese.

Coat stacks with chile

Bake the sauced stacks in the preheated oven 10–12 minutes, until cheese is melted and the stacks are heated through. If you prefer a lightly browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Melt cheese and finish

While stacks bake, warm 2 cups cooked pinto beans in a small pot over medium-low heat until simmering; season with salt if needed. Reheat 2 cups Mexican-style rice in a separate pot or microwave until hot, about 2–3 minutes.

Warm pinto beans and rice

If adding an egg, fry 3 large eggs in 1 tablespoon oil or butter to desired doneness (sunny-side up or over-easy). For chicken, beef, brisket or shrimp options: reheat 1 cup cooked shredded chicken, 1 cup seasoned ground beef, or 1 cup shredded brisket in a skillet until hot. For shrimp, heat gently until warmed through. Layer the chosen protein between tortillas when assembling (replace some cheese if desired) or spoon on top after baking.

Cook optional proteins

To serve, place one enchilada stack on each plate. Spoon additional warm chile over the stack if desired. Add a serving (about 2/3 cup) of warmed pinto beans and about 2/3 cup of rice to each plate. Top each stack with optional fried egg or chosen protein if ordered.

Garnish with chopped cilantro, sliced green onions, and a lime wedge. Serve immediately so the stacks remain saucy and the cheese is molten.

corn tortillas (blue or white)

shredded yellow cheddar cheese

shredded Monterey Jack cheese

onion, finely diced (optional)

vegetable oil (for softening tortillas)

salt

prepared New Mexico red chile sauce or green chile sauce

chicken or vegetable stock (if thinning sauce)

lard or vegetable oil (for warming sauce)

pinto beans (cooked, seasoned)

Mexican-style rice

large egg (fried or over-easy)

cooked shredded chicken

cooked ground beef, seasoned

shredded brisket

shrimp, cooked

red chile con carne (if chosen instead of plain chile)

chopped cilantro

sliced green onions

lime wedges

Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

In a large bowl, combine cooked quinoa, black beans, corn, red bell pepper, avocado, and cilantro.

Prepare the Salad

In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.

Make the Dressing

Pour the dressing over the quinoa salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Combine and Serve

Quinoa

Black beans

Corn kernels

Red bell pepper, diced

Avocado, diced

Fresh cilantro, chopped

Lime juice

Olive oil

Cumin powder

Salt

Black pepper

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the milk, egg, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Make the Batter

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Cook the Pancakes

While the pancakes are cooking, prepare the toppings. You can use toasted coconut, caramel sauce, and chocolate sauce to mimic the flavors of a Samoa cookie.

Prepare the Toppings

Stack the pancakes on a plate and drizzle with caramel and chocolate sauce. Sprinkle toasted coconut on top before serving.

Serve

All-purpose flour

Baking powder

Sugar

Milk

Vanilla extract

Butter, melted

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into two equal portions and shape them into burger patties.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes for medium doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

On the bottom half of each low-carb bun, place a lettuce leaf, followed by the cooked patty with melted cheese. Top with tomato slices, pickles, and your choice of mustard and ketchup. Cover with the top half of the bun.

Assemble the Burger

Serve immediately while hot, or wrap in foil for a to-go option.

Ground beef (80/20)

Garlic powder

Onion powder

Cheddar cheese slices

Lettuce leaves

Tomato

Pickles

Low-carb burger buns

Mustard

Ketchup

In a large skillet over medium heat, crumble the chorizo sausage and cook until browned and fully cooked, about 5-7 minutes. Remove from skillet and set aside.

Cook the Chorizo

In the same skillet, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Onion and Garlic

Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to create a roux.

Make the Roux

Slowly add in the milk and chicken broth, stirring continuously to avoid lumps. Bring to a simmer.

Add Liquids

Return the cooked chorizo to the skillet. Season with black pepper, salt, and cayenne pepper to taste. Allow the gravy to simmer for about 5-10 minutes until thickened.

Combine and Season

Serve the chorizo gravy hot over biscuits or your favorite breakfast items.

Chorizo sausage

Chicken broth

Onion, finely chopped

Garlic, minced

Cayenne pepper

In a bowl, combine olive oil, lime juice, ground cumin, chili powder, garlic powder, and salt. Mix well to create a marinade.

Prepare the Fish

Add the fish fillets to the marinade and coat well. Let it marinate for at least 15 minutes.

Marinate the Fish

Heat a non-stick skillet over medium heat. Add the marinated fish fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Cook the Fish

While the fish is cooking, warm the corn tortillas in a separate skillet or microwave until pliable.

Warm the Tortillas

To assemble, place a piece of cooked fish on each tortilla. Top with shredded cabbage, chopped cilantro, avocado slices, and a dollop of sour cream or Greek yogurt. Drizzle with hot sauce if desired.

Assemble the Tacos

Serve immediately with lime wedges on the side.

White fish fillets (such as cod or tilapia)

Ground cumin

Chili powder

Corn tortillas

Cabbage, shredded

Avocado, sliced

Sour cream or Greek yogurt

Hot sauce

In a blender, combine fresh spinach, basil, lemon juice, and salt. Blend until smooth. In a saucepan, melt the butter over low heat. Gradually add the spinach mixture while continuously blending until the sauce is creamy and well combined.

Prepare the Green Hollandaise Sauce

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set and the yolks remain runny. Remove the eggs with a slotted spoon and let drain.

Poach the Eggs

Split the English muffins and toast them until golden brown.

Toast the Muffins

On each toasted muffin half, layer slices of avocado. Place a poached egg on top of the avocado and drizzle with the green hollandaise sauce. Sprinkle with black pepper and paprika as desired.

Assemble the Benny

Eggs

English muffins

Avocado

Fresh spinach

Fresh basil

Lemon juice

Butter

Paprika

Place the Brie cheese on a serving board or plate.

Prepare the Brie

Cut the baguette into thin slices and arrange them around the Brie.

Slice the Baguette

Cut the fresh figs in half and arrange them next to the cheese.

Prepare the Figs

Drizzle honey over the Brie and sprinkle walnuts on top.

Add Honey and Nuts

Add a sprig of fresh rosemary for garnish.

Garnish

Brie cheese

Fresh baguette

Fresh figs

Honey

Walnuts

Fresh rosemary

Rinse the baby potatoes under cold water and pat them dry with a kitchen towel.

Prepare the Potatoes

In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the potatoes and toss until they are well coated.

Season the Potatoes

Preheat your oven to 200°C (400°F). Spread the seasoned potatoes on a baking sheet in a single layer and bake for 25-30 minutes or until golden and tender.

Bake the Potatoes

Once the potatoes are cooked, remove them from the oven and sprinkle with fresh parsley before serving.

Southern New Mexican Style Enchiladas

Much Of A Good Thing Can Be Wonderful

Samoa Pancake

Lc Burger Togo

Cfs Chorizo Gravy

Mexican Fish Tacos

Green Hollandaise Benny

French Brie

Side Orders

X-mas Breakfast Enchiladas

Pancake

Kids Pancake

Oyster Po Boy

Salmon Arugula Salad

Avocado Toast

The Shed Stack

Wild West Burger

Pork Chop And Eggs

Chile Con Queso Enchiladas

Lunch Country Fried Steak

Steakfinger With Chile Con Queso

Country Fried Steak With Chorizo Gravy

Vaquero Breakfast

Special Saturday Mimosas