El Torito Recipe

Combine cilantro, Greek yogurt, mayonnaise, lime juice, olive oil, minced garlic, jalapeño (if using), cumin, honey and 1/2 tsp salt in a blender or food processor.

Blend until smooth, stopping to scrape down sides. If dressing is too thick, add water 1 tablespoon at a time until you reach a pourable, creamy consistency (about 2 tbsp).

Taste and adjust seasoning with additional salt, lime juice or honey as needed. Chill while you prepare the salad (can be made up to 2 days ahead).

Stack tortillas and cut into thin strips (about 1/4" wide).

For frying: heat 1/2" oil in a skillet over medium-high heat until shimmering. Fry strips in batches 30–60 seconds until crisp and lightly golden. Remove with a slotted spoon to paper towels and season with 1/4 tsp salt.

For baking: toss strips with 2 tbsp oil and 1/4 tsp salt on a baking sheet. Bake at 400°F (200°C) for 8–12 minutes, tossing once, until crisp and golden. Cool before using.

Place pepitas in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Grilled Chicken

Season 12 oz chicken breast with salt and pepper (and a pinch of cumin and lime zest if desired). Grill over medium-high heat 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Carne Asada

Season 8 oz flank or skirt steak with salt, pepper, a pinch of cumin and a squeeze of lime. Grill or broil over high heat 3–5 minutes per side for medium-rare to medium. Rest 5 minutes, then slice thinly across the grain.

Pan-Seared Shrimp

Heat 1 tbsp oil in a skillet over medium-high heat. Season 8 oz shrimp with salt, pepper and a pinch of smoked paprika. Sear 1–2 minutes per side until pink and opaque. Remove from heat.

Black Beans

Warm 1/2 cup drained black beans in a small saucepan over low heat with a pinch of salt, a squeeze of lime juice and 1 tsp olive oil until heated through.

Wash and dry romaine, then chop or tear into bite-sized pieces and place in a large bowl (about 6 cups).

Thinly slice 4 radishes and add them to the romaine.

Add 1/2 cup toasted pepitas and 1/2 cup crumbled cotija to the bowl, reserving a small amount of cotija and pepitas for garnish if desired.

If using a protein, add the prepared protein on top or toss with the lettuce (see protein directions above).

Pour 4–6 tablespoons of creamy cilantro dressing over the salad (start with 4 tbsp and add more to taste). Gently toss until ingredients are evenly coated.

Top with tortilla strips and additional cotija and cilantro leaves. Season with freshly ground black pepper and additional salt to taste.

Serve immediately to keep tortilla strips crisp.