Skinny Margarita

Chocolate Brownie

Wine

Tres Leches Cake

Sangria

Flavor Margaritas

Marinated grilled chicken served with rice and beans.

Grilled Chicken

Clams, mussels, calamari, scallops, red snapper, shrimp, chicken & chorizo. Cooked with a special rice

Mexican Paella

Regular Margarita

CHORIZO 8 OZ

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Daily Specials

Refreshing cocktail made with rum, mint, lime, and soda.

Mojito

Classic cocktail made with tequila, lime juice, and orange liqueur.

Margarita

Freshly grilled fish served with vegetables and rice.

Grilled Fish

Fresh avocado mixed with lime, onion, and cilantro.

Guacamole

PARRILLADA FOR ONE

CHICKEN NUGGETS

Chicken or beef burrito with fries or rice & beans.

BURRITO PEPE

Cheese or chicken enchilada with fries or rice & beans.

ENCHILADA PANCHO

CHORIZO 8OZ

PARRILLADA FOR TWO

If you prefer a salted rim, rub a lime wedge around the rim of the glass and then dip it into salt to coat.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, and agave syrup. Fill the shaker with ice and shake well for about 15 seconds.

Mix the Cocktail

Strain the mixture into the prepared glass filled with ice. Top off with club soda for a fizzy touch.

Strain and Serve

Garnish with a lime wedge on the rim of the glass. Adjust salt to taste.

Garnish

Tequila

Fresh lime juice

Agave syrup

Club soda

Lime wedge

Salt

Preheat your oven to 350°F (175°C). This ensures that your brownies will bake evenly.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt the Butter

In a large mixing bowl, combine the granulated sugar and brown sugar with the melted butter. Whisk until well combined. Add the large eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. This helps to break up any lumps in the cocoa powder and ensures even distribution.

Combine Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix; stir just until combined.

Combine Wet and Dry Ingredients

Fold in the chocolate chips until they are evenly distributed throughout the batter.

Add Chocolate Chips

Grease a 9x13 inch baking pan or line it with parchment paper to prevent the brownies from sticking.

Prepare the Baking Pan

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.

Pour and Spread Batter

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Remove the brownies from the oven and allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares and serve.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

Select ripe grapes and wash them thoroughly. Crush the grapes using a grape crusher or by hand to release their juices.

Harvesting and Preparing Grapes

In a large fermentation vessel, combine the crushed grapes, water, and sugar. Stir until the sugar is completely dissolved.

Making the Must

Crush the Campden tablets and add them to the must to kill any wild yeast and bacteria. Let it sit for 24 hours.

Adding Campden Tablets

After 24 hours, sprinkle the wine yeast over the must and stir gently to combine.

Add Yeast

Cover the fermentation vessel with a clean cloth and secure it with a rubber band. Allow the mixture to ferment in a dark, warm place for about 1 to 2 weeks, stirring daily.

Primary Fermentation

After primary fermentation, strain the liquid into a clean vessel, removing the solid grape skins.

Strain the Mixture

If using oak chips for flavor, add them to the wine at this stage.

Add Oak Chips (Optional)

Seal the vessel with an airlock and let it ferment for an additional 4 to 6 weeks.

Secondary Fermentation

Sterilize wine bottles and corks by soaking them in a solution of Campden tablets and water.

Prepare Bottles

Once fermentation is complete, siphon the wine into the prepared bottles, leaving a small amount of space at the top.

Bottle the Wine

Seal the bottles with corks and label them with the date and type of wine.

Cork the Bottles

Grapes

Water

Sugar

Wine Yeast

Campden Tablets

Oak Chips

Fruit (e.g., berries, apples)

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and granulated sugar together using an electric mixer on high speed until the mixture is thick and pale, about 5 minutes.

Beat Eggs and Sugar

Add the milk and vanilla extract to the egg mixture, and mix on low speed until combined. Gradually add the flour mixture to the wet ingredients, and mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and spread it evenly.

Pour into Baking Dish

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Cool

In a large bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Mix until well combined.

Mix Tres Leches

Once the cake is completely cooled, poke holes all over the top of the cake using a fork. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 2 hours, or overnight for best results.

Soak the Cake

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Whip the Cream

Spread the whipped cream over the soaked cake evenly. Sprinkle with ground cinnamon and top with fresh berries or fruit if desired.

Spread the Topping

All-purpose flour

Granulated sugar

Baking powder

Eggs

Whole milk

Vanilla extract

Sweetened condensed milk

Evaporated milk

Heavy cream

Powdered sugar

Ground cinnamon

Fresh berries or fruit (optional)

Wash and slice the oranges, lemons, limes, apples, and peaches into thin wedges or slices. Remove any seeds from the fruits.

Prepare the Fruits

In a large pitcher, combine the sliced fruits with the sugar. Muddle gently with a wooden spoon to release the fruit juices.

Mix the Ingredients

Pour in the red wine, orange juice, and brandy into the pitcher. Stir well to combine all ingredients.

Add Liquids

Cover the pitcher and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Chill

Just before serving, add the club soda to the pitcher and stir gently. Serve in glasses filled with ice and garnish with additional fruit slices if desired.

Serve

Red wine

Orange juice

Brandy

In a small saucepan, combine equal parts of sugar and water. Heat over low heat, stirring until the sugar dissolves completely. Allow to cool before using.

Prepare the Simple Syrup

In a large pitcher, combine the tequila, triple sec, fresh lime juice, and simple syrup. Stir well to mix all the ingredients.

Combine Margarita Base Ingredients

Fill the pitcher with ice cubes to chill the mixture while serving.

Add Ice

Rub the rim of each glass with a lime wedge and dip into salt to coat the rim lightly.

Prepare the Glasses

In a blender, add the fresh strawberries, mint leaves, and mango. Blend until smooth. You can adjust the thickness by adding more ice or a splash of water.

Blend Flavors

Pour the blended fruit mixture into the pitcher with the margarita base and stir gently to combine.

Mix with Margarita Base

Pour the flavored margarita into the prepared glasses over ice. Garnish with a lime wedge and serve immediately.

Triple Sec

Fresh Lime Juice

Simple Syrup

Ice Cubes

Fresh Strawberries, hulled and sliced

Fresh Mint Leaves

Fresh Mango, diced

Salt (for rimming glasses)

Lime Wedges (for garnish)

In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Marinate the Chicken

In a medium saucepan, bring water and salt to a boil. Add the rice, stir once, reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Rice

In a small saucepan over medium heat, combine the rinsed black beans and cumin. Cook for about 5-7 minutes until heated through. Stir in lime juice and chopped cilantro just before serving.

Heat the Beans

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the chicken from the marinade and discard the marinade. Place the chicken on the preheated grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Serve the grilled chicken alongside the cooked rice and seasoned black beans. Garnish with additional cilantro if desired.