Sauce Hot

Coron Extra

Coron XX

Shrimp

Carnitas, Beef or Chicken Fajitas

Beef, Chicken, or Spinach

Cheese

Creamy Custard with a hint of vanilla in a caramel sauce

Flan

Ice Cream (per scoop)

Domestic Beers Bud Light, Coors Light, Miller Light & Budweiser

Bottle Beers

Dr. Pepper, Diet Dr. Pepper, Pepsi, Diet Pepsi, Mtn Dew, Sierra Mist, Tropicana Pink Lemonade, Caffeine Free Mug Root Beer, Unsweet Tea, Sweet Tea

Soft Drinks

Coffee | Tea | Milk | Chocolate Milk | Lemonade

Chicken or Beef Fajitas

Your choice of Beef or Bean, Covered with Chili or Queso.

Burrito

Lettuce & Spinach Mix, Rice, Pico, Cheese, Corn, Black Beans, Tortilla Strips, Fajita Bowl or Chicken with Southwest Sauce

Southwest Bowl

Your choice of Taco Beef or Shredded Chicken with Cheese, Lettuce, Tomato, Guacamole & Queso, Served in a Large Flour Tortilla Shell

Beef Taco Salad or Shredded Chicken Salad

Lettuce, Pico de Gallo, Cilantro, Topped with Tasty Taco Meat

Marilyn's Salad

Three Crisp Corn Tortillas - One Queso, One Guacamole and One Beef and Bean, Lettuce, Tomato and Cheese

Tostado

Two Crispy Corn Tortillas Topped With Refried Beans, Taco Meat, Lettuce, Cheese, Guacamole and Sour Cream

Chalupas

Your choice of Tortilla Soup or Chicken Enchilada Soup Served with a House Salad & Mexican Cornbread

Tortilla or Chicken Enchilada Soup & Salad

Beef & Chicken Fajita Quesadillas, Bean Nachos, Chicken Flautas, Guacamole, Sour Cream, Pico de Gallo, Queso and Jalapeños

Super Sampler

Large Deep Fried Flour Tortilla topped with Taco Meat, Ranchero Sauce, Jack & Cheddar Cheese, Bell Peppers, Black Olives, Tomatoes & Red Onions

Mexican Pizza

Crispy Fried Shrimp Stuffed with Jalapeños & Cheese. Served with Avocado Ranch Dipping Sauce

Stuffed Shrimp

Jalapeno Poppers

In a medium saucepan or skillet over medium heat, add the neutral oil and butter. Heat until the butter melts and begins to foam but not brown (about 1–2 minutes).

Warm oil and butter

Add the finely minced shallot and sauté for 2–3 minutes until translucent and softened. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Sweat aromatics

Stir in the chopped fresh red chile and red chili flakes. Cook 1 minute to bloom the chile heat. Add smoked paprika, ground cumin, and ground black pepper; stir for 20–30 seconds to toast the spices and release aroma.

Add chiles and spices

Add the tomato paste and cook, stirring constantly, for 1 minute. This deepens the tomato flavor and removes rawness.

Incorporate tomato paste

Pour in the distilled white vinegar and stir, scraping any browned bits from the pan. Add soy sauce and Worcestershire sauce, stirring to combine.

Deglaze and season

Stir in the honey and brown sugar until dissolved. Taste and adjust sweetness or acidity as needed — add up to another 1/2 tsp honey if you want a milder heat.

Sweeten

Add the 1/4 cup hot water (or broth) and bring the sauce to a gentle simmer. Let it cook 3–4 minutes so flavors meld and the sauce reduces slightly.

Thin and simmer

In a small bowl, whisk the cornstarch into 1 tablespoon cold water to make a smooth slurry. Slowly drizzle the slurry into the simmering sauce while whisking. Cook 1–2 minutes until the sauce thickens to a coating consistency. If it becomes too thick, add up to 1–2 tablespoons hot water to reach desired viscosity.

Thicken with slurry

Remove the pan from heat. Stir in the fresh lime juice and sea salt. Taste and adjust: more salt, more lime for brightness, or a pinch more sugar to balance heat.

Finish seasoning and brightness

For a smooth finish, press the sauce through a fine-mesh sieve into a bowl, using the back of a spoon to extract solids. Stir in the chopped cilantro or parsley if using. Transfer to a serving container or keep warm until ready to use.

Strain (optional) and garnish

neutral oil (vegetable, canola, or grapeseed)

unsalted butter

shallot, finely minced

garlic, minced

hot red chili flakes (or crushed red pepper)

fresh red chile (such as Fresno or Thai), seeded and finely chopped

smoked paprika

ground cumin

ground black pepper

tomato paste

distilled white vinegar

soy sauce (or tamari for gluten-free)

Worcestershire sauce

honey (or maple syrup)

brown sugar

hot water (or low-sodium chicken/vegetable broth)

cornstarch

cold water (for slurry)

fresh lime juice

sea salt

fresh cilantro or parsley, finely chopped (optional)

Chill a highball or pint glass by filling it with ice and set aside. In a cocktail shaker add 1 cup of ice, 2 oz light rum, 1 oz Cointreau, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes of Angostura bitters.

Mix base

Seal the shaker and shake vigorously for 10–12 seconds until the outside of the shaker feels cold and slightly frosty. This both chills and slightly dilutes the base for balance.

Shake

Discard the ice used to chill the glass. Fill the chilled glass about halfway with fresh ice (or enough to keep the beer from foaming excessively when added).

Prepare glass

Strain the shaken mixture into the prepared glass over the fresh ice, leaving about 1.5–2 inches of space at the top to accommodate the beer.

Strain

Slowly tilt the glass and gently pour 1 chilled bottle of Corona beer (approximately 12 oz) down the side of the glass so it layers and mixes gradually with the cocktail base. Pour slowly to minimize foam and overflow.

Top with beer

Give the drink a very gentle stir (1–2 turns) with a bar spoon to integrate the beer with the cocktail base without losing too much carbonation. Garnish with a lime wheel or wedge on the rim. Serve immediately with a straw or long stirrer if desired.

Garnish and finish

Adjust agave/simple syrup to taste if you prefer sweeter or drier. If you want a stronger beer presence, use less base or a lighter pour of Cointreau. Use fresh lime juice for best flavor; bottled lime juice will make the drink flatter.

Notes

light rum

Cointreau (or triple sec)

agave syrup (or simple syrup)

Angostura bitters

ice (for shaking)

Corona beer (chilled)

lime wheel or wedge (garnish)

Choose a tall highball or pint glass (approx. 12–16 oz). Rub the lime wedge around one side of the rim and dip that half of the rim into the coarse salt to create a half-salt rim. Leave glass aside.

In a cocktail shaker filled halfway with ice, combine the blanco tequila (1.5 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), orange liqueur (0.25 oz) and two dashes of Angostura bitters. Secure the lid and shake vigorously for 10–12 seconds until well-chilled and slightly frothy.

Build cocktail (shake)

Fill the prepared glass with the large ice cubes (or crushed ice if you prefer a more diluted, slushy texture).

Prepare glass with ice

Strain the chilled shaker contents over the ice in the glass. Immediately open the chilled lager (one 330–355 ml bottle/can) and slowly pour it down the side of the glass to top off the cocktail, preserving carbonation and creating a layered, effervescent drink. You may pour about 1 cup (the entire bottle/can) — leave a little headroom to avoid overflowing.

Strain and top with beer

Express an orange peel over the drink (optional): hold the peel ~6 inches above the surface and quickly squeeze to release oils; you can briefly flame the peel with a lighter and pass it over the drink for a roasted aroma, then drop into the drink. Garnish with the lime wedge on the rim. Serve immediately with a straw or stirrer so the drink can be mixed to taste.

Finish and garnish

If you prefer less sweetness, reduce simple syrup to 0.25 oz. For more citrus brightness, increase lime juice to 1 oz. For stronger tequila presence, substitute reposado or increase tequila by 0.25–0.5 oz, but be mindful of balance with the beer.

To taste adjustments

lager beer (chilled, 330–355 ml bottle or can)

Blanco tequila

Fresh lime juice

Simple syrup (1:1 sugar to water)

Orange liqueur (Cointreau or triple sec)

Flamed orange peel (optional)

Lime wedge (for garnish and rimming)

Coarse salt (for half-rim, optional)

Ice (large cube or crushed)

If not already done, peel and devein shrimp, leaving tails on or off as preferred. Pat shrimp dry with paper towels to remove surface moisture.

Prepare shrimp

In a medium bowl combine 2 Tbs olive oil, 1 Tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 0.25 tsp red pepper flakes, 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Whisk to combine.

Make marinade

Add the dried shrimp to the bowl and toss until evenly coated. Let sit at room temperature for 10–15 minutes or refrigerate up to 30 minutes. Do not marinate much longer to avoid a mushy texture from the acid.

Marinate shrimp

Heat a large skillet over medium-high heat until hot (about 1–2 minutes). Add a thin film of oil if the pan is not nonstick.

Preheat pan

Add the marinated shrimp in a single layer to the hot skillet (work in batches if necessary). Cook without moving for 1.5–2 minutes until the undersides are pink and lightly browned. Flip each shrimp and cook another 1–2 minutes until opaque and just cooked through (internal temperature ~120–130°F / 49–54°C for medium). Total cook time per shrimp: 3–4 minutes depending on size.

Sear shrimp

Reduce heat to medium-low, add 1 Tbs unsalted butter to the pan and swirl to melt. Spoon the butter over the shrimp for 20–30 seconds to glaze and enrich the flavor.

Add butter and finish

Remove shrimp from the pan to a serving plate to avoid overcooking. Sprinkle with 2 Tbs chopped fresh parsley and squeeze lemon wedges over the top to taste.

Rest and garnish

Serve immediately with crusty bread to soak up pan juices or over 2 cups cooked rice, pasta, or your preferred base. Leftover shrimp can be chilled and used in salads or tacos within 24–48 hours.

raw shrimp (peeled, deveined, tails optional)

extra-virgin olive oil

lemon juice (fresh)

garlic (minced)

red pepper flakes

kosher salt

black pepper (freshly ground)

fresh parsley (finely chopped)

lemon wedges

crusty bread or cooked rice/pasta

If using beef, slice across the grain into thin strips about 1/4" thick. If using chicken thighs, trim any excess fat and slice into 1/2" strips. Pat the meat dry with paper towels.

Prepare protein

In a large bowl or resealable bag combine lime juice, orange juice, olive oil, soy sauce or Worcestershire, minced garlic, cumin, chili powder, smoked paprika, oregano, kosher salt, black pepper and optional chipotle/cayenne. Whisk to combine.

Make the marinade

Add the sliced meat to the marinade and toss to coat thoroughly. Cover and refrigerate 30 minutes to 2 hours. (If short on time, 15 minutes at room temperature will still impart flavor.)

Marinate

While the meat marinates, peel and slice the onion into 1/4–1/2" strips. Core and seed the bell peppers and slice into 1/2" strips. Keep vegetables separate so they cook correctly.

Prep vegetables

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–4 minutes). Add the tablespoon of vegetable oil and swirl. Remove meat from the marinade (let excess drip off) and add in a single layer - do not overcrowd. Sear without moving for 1–2 minutes to develop a crust, then toss and sear another 1–2 minutes until cooked through (beef will be medium-rare to medium depending on thickness; chicken should reach 165°F). Work in batches if necessary. Transfer cooked meat to a plate and tent with foil to rest.

Cook the meat (stovetop skillet method)

Reduce heat to medium-high and add a small drizzle of oil if skillet is dry. Add sliced onions and peppers, season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, 4–6 minutes until softened and slightly charred at the edges but still with some bite. If you like your veggies softer, cook 2–3 minutes longer.

Sauté vegetables

Return the cooked meat to the skillet with the vegetables and toss together. Cook 1–2 minutes more so flavors meld and everything is hot. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice as desired.

Combine meat and vegetables

Warm tortillas on a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes, or microwave covered with a damp paper towel for 30–45 seconds.

Warm tortillas

Fill each warmed tortilla with a generous portion of the meat-and-pepper mixture. Top with chopped cilantro, a spoonful of sour cream or crema, sliced avocado or guacamole, shredded cheese if using, and a squeeze of lime. Serve immediately with extra lime wedges on the side.

Assemble fajitas

Store leftover meat and vegetables in an airtight container in the refrigerator up to 3–4 days. Reheat in a skillet over medium heat until warmed through (add a splash of water or citrus juice to prevent drying) or microwave covered until hot.

Storage & Reheating

flank steak or skirt steak (sliced thin against the grain) OR boneless chicken thighs (sliced)

orange juice (fresh if possible)

olive oil

soy sauce or Worcestershire sauce

minced garlic

chili powder

dried oregano

black pepper

optional: ground chipotle or cayenne

large yellow onion

mixed bell peppers (red, green, yellow), sliced into 1/2" strips

vegetable oil (or additional olive oil) for high-heat searing

salt for vegetables

black pepper for vegetables

flour or corn tortillas (6-8, warmed)

fresh cilantro, chopped

lime wedges

sliced avocado or guacamole

sour cream or Mexican crema

shredded cheddar or Monterey Jack cheese (optional)

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent. Add 1 cup ground beef, break up with a spoon, and cook 5–7 minutes until browned and cooked through. Drain excess fat if needed. Stir in 1 tablespoon tomato paste and 1/2 cup drained diced tomatoes; cook 2 minutes. Reduce heat to low and stir in 2 oz cream cheese until melted and smooth. Add 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook 1–2 minutes to combine, then remove from heat and let cool slightly.

Beef Filling

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes. Add 1 cup finely diced chicken breast, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook 6–8 minutes until cooked through. Stir in 1 tablespoon tomato paste and 1/2 cup drained diced tomatoes; simmer 2 minutes. Reduce heat and stir in 2 oz softened cream cheese, 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil and 1/8 tsp red pepper flakes. Cook 1–2 minutes until creamy, then remove from heat and cool slightly.

Chicken Filling

Warm 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 1 tsp minced garlic; sauté 2–3 minutes until translucent. Add 4 cups chopped spinach in batches, stirring to wilt each addition (about 3–4 minutes total). If excess liquid pools, increase heat to medium-high and cook 1–2 minutes to evaporate. Reduce heat to low and stir in 2 oz cream cheese, 1/4 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/8 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook until cheese melts and mixture is thick; remove from heat and let cool slightly.

Spinach Filling (Vegetarian)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with 1 tablespoon flour and roll out the puff pastry sheet into a roughly 10x10-inch square (if using filo, stack 4 sheets brushed with melted butter between layers).

Spoon the prepared filling (beef, chicken or spinach) into the center of the pastry, forming a rectangle about 4x6 inches and leaving a 1-inch border. Do not overfill; total filling should be about 1 to 1 1/4 cups.

Fold the pastry over the filling: for a parcel, fold the edges up and pinch to seal or fold into a turnover. Brush the exposed pastry with beaten egg for a golden finish. If using filo, fold carefully and brush between layers and on top.

Transfer the parcel(s) to the prepared baking sheet, seam side down. Cut a small 1/4-inch vent in the top to release steam. Brush again with egg wash and, if desired, sprinkle 1 tablespoon grated Parmesan over the top.

Bake in the preheated oven 18–22 minutes, until pastry is puffed and deep golden brown and internal filling registers 165°F (74°C) for chicken (beef should be hot throughout; spinach option is ready when heated). If pastry browns too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and let rest 5 minutes before slicing. This helps the filling set and prevents juices from running.

Transfer to plates, garnish with chopped parsley and serve with lemon wedges on the side (squeeze lemon over spinach or chicken filling if desired). Serve hot.