A refreshing rice drink flavored with cinnamon and vanilla.

Horchata

Three tacos filled with marinated steak, onions, and cilantro.

Steak Tacos

Three enchiladas filled with shredded chicken, topped with green sauce and cheese.

Chicken Enchiladas

MEXICAN RESTAURANT & BAR

Shiladas To

Creamy Ct

WELCOME AMIGOS

Try it now! Again!

Rancho Azteca

Caesar Salad

A mix of Ice lettuce, green onions, tomatoes, avocado, peppers, tortilla chips and topped with chipotle ranch dressing.

Ensalada de la Casa

Lettuce, spinach, tomatoes, purple onions, bell peppers, cheese, avocado and grilled chicken.

Avocado Chicken Salad

Grilled chicken breast with Mexican sausage (Chorizo) and cheese dip on top. Rice, refried pinto beans & two flour tortillas on the side.

Choripollo

Two scrambled eggs with chorizo (Mexican sausage), rice, refried pinto beans and two flour tortillas.

Huevos con Chorizo

Burrito filled with shredded beef. Topped with cheese dip, burrito sauce, lettuce and sour cream. Rice and refried pinto beans on the side.

Mexican Burrito

Two eggs with green tomatillo sauce on top. Rice, refried pinto beans and two flour tortillas.

Huevos Mexicanos (Spicy)

Beef hard taco, beef enchilada, rice and refried pinto beans.

Chicken Flauta, Beef Chile Relleno and Speedy González

Two eggs ranch style, Mexican sauce on top. Rice, refried pinto beans and two flour tortillas.

Huevos Rancheros

Beef Chile Relleno, Cheese Quesadilla and Rice

Chicken Flauta, Beef Burrito, Rice and Refried Pinto Beans

Shredded Beef Quesadilla, Chicken Flauta, Rice and Salad

Chicken Quesadilla, Beef Tostada, Rice and Refried Pinto Beans

Chicken Quesadilla, Beef Hard Taco and Rice

Big Burrito (10 inch) Filled with Beef or Chicken

In a fine mesh strainer, rinse the long-grain white rice under cold running water until the water runs clear. This removes excess starch.

Rinse the Rice

Place the rinsed rice in a bowl and add 4 cups of water. Let it soak for at least 4 hours or overnight for best results.

Soak the Rice

After soaking, drain the rice and place it in a blender with the soaking water, cinnamon sticks, and vanilla extract. Blend on high until the rice is completely broken down and the mixture is creamy.

Blend the Mixture

Using a fine mesh strainer or cheesecloth, strain the blended mixture into a large pitcher. Use a spoon to press down on the solids to extract as much liquid as possible. Discard the solids.

Strain the Liquid

Stir in the sweetened condensed milk until well combined. Adjust sweetness to your taste by adding more or less.

Sweeten the Horchata

To serve, pour the horchata mixture into a glass filled with ice. Top with milk (or a non-dairy alternative) and sprinkle with ground cinnamon to taste.

Prepare the Drink

Long-grain white rice

Water

Cinnamon sticks

Vanilla extract

Sweetened condensed milk

Milk (or non-dairy alternative)

Ground cinnamon

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

Prepare the Marinade

Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Steak

Preheat your grill or skillet over medium-high heat.

Heat the Grill or Skillet

Remove the steak from the marinade and discard the marinade. Grill or sear the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

Cook the Steak

Once cooked, remove the steak from the heat and let it rest for about 5 minutes. This allows the juices to redistribute.

Rest the Steak

After resting, slice the steak against the grain into thin strips.

Slice the Steak

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a portion of sliced steak on each tortilla. Top with diced onions and fresh cilantro.

Fill the Tacos

Serve the tacos with lime wedges on the side for squeezing over the top.

Serve

Flank steak

Olive oil

Lime juice

Garlic cloves, minced

Ground cumin

Chili powder

Salt

Black pepper

Corn tortillas

Onion, diced

Fresh cilantro, chopped

Lime wedges

In a large bowl, combine 2 cups of shredded cooked chicken, 4 oz of cream cheese, 1 cup of chopped green onions, 1 tsp of cumin, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix well until all ingredients are fully incorporated.

Combine Filling Ingredients

Preheat your oven to 350°F (175°C). In a baking dish, spread 1 cup of green enchilada sauce on the bottom of the dish. Take a flour tortilla and place about 1/3 cup of the chicken filling in the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Prepare Tortillas

Once all tortillas are placed in the baking dish, pour the remaining 1 cup of green enchilada sauce over the top. Sprinkle 1.5 cups of shredded cheese evenly on top of the sauce.

Add Sauce and Cheese

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.

Bake Enchiladas

Remove from the oven and allow to cool for a few minutes. Garnish with 0.25 cup of chopped fresh cilantro before serving.

Garnish and Serve

Shredded cooked chicken

Cream cheese

Chopped green onions

Cumin

Green enchilada sauce

Flour tortillas

Shredded cheese (cheddar or Monterrey Jack)

Chopped fresh cilantro

In a skillet over medium heat, add the ground beef. Cook until browned, stirring frequently to break up the meat.

Prepare the Beef

Once the beef is cooked, drain excess fat. Add taco seasoning and stir in 1/4 cup of water. Simmer for about 5 minutes until the mixture thickens.

Add Seasoning

In a separate pan, heat the corn tortillas over medium heat for about 30 seconds on each side until warm.

Heat Tortillas

Fill each tortilla with a portion of the beef mixture, then top with shredded lettuce, diced tomatoes, cheddar cheese, sour cream, and jalapeños.

Assemble Tacos

Cut the avocados in half and remove the pit. Scoop the flesh into a mixing bowl.

Prepare Avocados

Mash the avocados with a fork until smooth; leave some chunks for texture.

Mash Avocados

Add lime juice, diced red onion, chopped cilantro, and salt to the mashed avocados. Mix well until combined.

Mix Ingredients

Finely dice the tomatoes, red onion, and jalapeños.

Chop Ingredients

In a mixing bowl, combine chopped tomatoes, red onion, fresh cilantro, lime juice, salt, and jalapeños. Stir well.

Combine Ingredients

Allow the salsa to sit for at least 15 minutes before serving to let the flavors meld.

Let it Rest

Ground Beef

Taco Seasoning

Corn Tortillas

Shredded Lettuce

Diced Tomatoes

Shredded Cheddar Cheese

Sour Cream

Sliced Jalapeños

Ripe Avocados

Lime Juice

Diced Red Onion

Chopped Cilantro

Tomatoes

Red Onion

Fresh Cilantro

Diced Jalapeños

Gather all the ingredients. Rinse the cooked lentils if necessary and set aside. Chop the onion, tomato, green chili, and cilantro, and mince the garlic and ginger.

Prepare the Ingredients

In a large pan, heat 2 tablespoons of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onion and sauté until translucent.

Sauté the Aromatics

Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.

Add Garlic and Ginger

Add the diced tomato, turmeric powder, coriander powder, and black pepper. Cook until the tomatoes soften, about 3-4 minutes.

Incorporate Tomatoes and Spices

Add the cooked lentils and coconut milk to the pan. Stir well to combine. Add salt and green chili, and bring the mixture to a gentle simmer.

Mix in Lentils and Coconut Milk

Toss in the curry leaves, and let the mixture simmer for 10-15 minutes, stirring occasionally. Adjust salt and spices to taste.

Add Curry Leaves

Once cooked, remove from heat. Garnish with fresh cilantro and serve with lemon wedges on the side. Enjoy your Shiladas To!

Shiladas (cooked lentils)

Onion (finely chopped)

Tomato (diced)

Garlic (minced)

Ginger (grated)

Green chili (chopped)

Coconut milk

Cumin seeds

Turmeric powder

Coriander powder

Curry leaves

Fresh cilantro (chopped)

Lemon wedges

In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or a whisk to blend until smooth and creamy.

Mix Creamy Base

Add the garlic powder, onion powder, salt, and black pepper to the creamy base. Stir well to incorporate all the seasonings evenly.

Season the Mixture

Fold in the chopped chives, shredded cheese, diced bell pepper, and diced jalapeño (if using) into the creamy base. Mix gently until all ingredients are evenly distributed.

Incorporate Chives and Vegetables

Cover the mixture and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled as a dip with crackers, vegetables, or chips.

Chill and Serve

Sour cream

Mayonnaise

Garlic powder

Onion powder

Chopped fresh chives

Shredded cheese (cheddar or your choice)

Diced bell pepper

Diced jalapeño (optional for heat)

Grill the chicken breasts until fully cooked, about 6-7 minutes on each side. Season with olive oil, cumin, paprika, salt, and black pepper. For the ground beef, cook in a skillet over medium heat until browned, about 5-6 minutes, seasoning similarly.

Prepare the Proteins

Warm the corn tortillas in a dry skillet for 30 seconds on each side until pliable.

Prepare the Tortillas

Spread a layer of refried beans on each tortilla.

Layer the Base

Place slices of grilled chicken or a spoonful of ground beef on top of the beans.

Add Proteins

Top with shredded lettuce and diced tomatoes.

Add Vegetables

Sprinkle with shredded cheddar cheese, and add a dollop of sour cream, guacamole, and salsa. Finally, garnish with chopped cilantro.

Horchata

Steak Tacos

Chicken Enchiladas

Mexican Restaurant & Bar

Shiladas To

Creamy Ct

Welcome Amigos

Try It Now! Again!

Rancho Azteca

Caesar Salad

Ensalada De La Casa

Avocado Chicken Salad

Choripollo

Huevos Con Chorizo

Mexican Burrito

Huevos Mexicanos (spicy)

Chicken Flauta, Beef Chile Relleno And Speedy González

Huevos Rancheros

Beef Chile Relleno, Cheese Quesadilla And Rice

Chicken Flauta, Beef Burrito, Rice And Refried Pinto Beans

Shredded Beef Quesadilla, Chicken Flauta, Rice And Salad

Chicken Quesadilla, Beef Tostada, Rice And Refried Pinto Beans

Chicken Quesadilla, Beef Hard Taco And Rice

Big Burrito (10 Inch) Filled With Beef Or Chicken