Thinly sliced sirloin steak, sauteed mushrooms, swiss cheese, horseradish cream, au jus

The Dip

$8.00; (kids 12 & under) comes with choice of side and a drink

Cheese Quesadilla

The classic cheese burger with lettuce, onion and tomato. Customize your burger $1 each: Bacon, caramelized onions, mushrooms, fried egg, guacamole. Make it a double $6

American Classic*

Fried Jalapeños, smoked gouda, avocado, lettuce, tomato, onion

Saguaro Burger*

Bacon, cheddar, tumbleweed fried onions, BBQ sauce

John Wayne Burger*

Grilled or Blackened, Cabbage, Pico, Cilantro Crema

Mahi Mahi

Fried boneless chicken tenders, maple syrup, butter, hot sauce

Chicken & Waffle

Frijoles, Saguaro Corners cheese sauce, jalapeno, sour cream

Monument de Nachos

2 Eggs, American Cheese, Bacon, Ham, Viro's Bun or English Muffin, Home Fries

Mega Egg Sandwich

Seasonal Vegetables, 3 Eggs OR Egg Whites, Herbs, Toast

Veggie Scramble*

3-Egg Omelet, Home Fries, Toast- Add 3 Mix-Ins Each additional $1

Custom Omelet

3 Eggs, Sausage, Bacon, Ham, Cheddar/Jack Cheese, Home Fries, Toast

Big Country Omelet

Ham, Onion, Red Bell Pepper, Green Chile, Swiss

Albuquerque Omelet

Waffle, Bacon, Two Eggs, Maple Syrup, Butter

The Old School

SC Home Fries, Melted White Cheese, Brown Gravy, & 2 Eggs

Disco Home Fries

Two Egg Breakfast

Three Baby Back Ribs, Two Eggs, Home Fries

Ribs and Eggs

House-made Pork Chorizo, Home Fries, Tortillas, Two Eggs

Chorizo and Eggs

Two Eggs, Corn Tortilla Casserole, Red Chile, Cheese, Refried Beans or Homefries

Chilaquiles

House smoked pulled pork, home fries hash, two eggs

Pulled Pork Hash and Eggs

Choice of Ham, Pulled Pork, Bacon, Chorizo, Sausage Patty, Salmon, or Zucchini Steak

Eggs Benedict

Grilled Marinated Pub Steak, Two Eggs, Home Fries

Steak and Eggs

Corn bread, Carnitas, Green Chilies, Poached Eggs, Hollandaise

Corners Benedict

Shredded Angus Beef, Peppers and Onions, Green Chiles, Home Fries Hash, Two Eggs

Machaca Hash and Eggs

If your sirloin is not already thinly sliced, place it in the freezer for 20–30 minutes to firm up, then slice across the grain as thinly as possible (about 1/8" to 1/4"). Pat the slices dry with paper towels.

Prep the steak

In a large bowl, combine olive oil (2 tbsp), Worcestershire (1 tbsp), salt (1.5 tsp), black pepper (1 tsp) and garlic powder (1 tsp). Add the sliced steak and toss to coat. Let marinate at room temperature for 10–15 minutes while you prepare other components (do not marinate more than 30 minutes for thin slices).

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp unsalted butter and swirl. Working in a single layer and in batches to avoid overcrowding, sear the marinated steak slices for 30–60 seconds per side until just browned (the thin slices will cook quickly). Remove each batch to a plate and tent loosely with foil. Reserve any fond (browned bits) in the pan — you'll use them for the au jus.

In the same skillet (wipe out if there is burnt residue but keep fond if usable), add 2 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat. When butter foams, add the chopped shallot (1 each) and sauté for 1 minute until translucent.

Cook the mushrooms

Add the sliced mushrooms (8 oz) in a single layer if possible and let them sear without stirring for 2–3 minutes, then stir and continue to cook until golden brown, about 5–6 minutes total. Add minced garlic (1 clove), fresh thyme leaves (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) and cook for another 30–45 seconds until fragrant. Remove mushrooms to a bowl and keep warm.

In a small bowl, whisk together sour cream (1/2 cup), prepared horseradish (2 tbsp), mayonnaise (2 tbsp), Dijon mustard (1 tsp), lemon juice (1 tsp), salt (1/4 tsp) and black pepper (1/8 tsp) until smooth. Taste and adjust horseradish or salt as desired. Refrigerate until assembly.

In a saucepan over medium heat, melt 1 tbsp unsalted butter. Add the thinly sliced onion (1/2 each) and smashed garlic clove (1 clove); sauté until softened and fragrant, about 3–4 minutes.

Build the au jus

If using, pour in the red wine (1/4 cup) to deglaze the pan, scraping up browned bits from the bottom; simmer 1–2 minutes to reduce slightly. Add low-sodium beef broth (2 cups), Worcestershire (1 tsp), and beef base (1 tbsp) if using. Add the thyme sprig. Bring to a simmer and let cook gently for 8–10 minutes to concentrate flavor.

Remove the thyme sprig and discard. If you prefer a slightly thicker au jus, make a slurry by whisking cornstarch (1 tsp) into cold water (2 tsp) until smooth, then whisk it into the simmering broth and cook 1–2 minutes until slightly thickened. Season with salt (1/4 tsp) and black pepper (1/8 tsp). Keep the au jus warm. Optional: strain the jus through a fine-mesh sieve for a clear sauce.

If you reserved pan fond from searing the steak, you can add that to the au jus while deglazing for extra beef flavor.

Preheat the broiler or oven to high (about 500°F/260°C). Split the rolls (4 each) and spread the cut sides lightly with the reserved 2 tbsp unsalted butter. Place cut-side up on a sheet pan and toast under the broiler 1–2 minutes until golden — watch carefully to avoid burning.

Prepare rolls and cheese

Arrange toasted roll bottoms on the sheet pan. Divide the warm steak evenly among the 4 rolls, piling it on the bottoms. Top the steak with the sautéed mushrooms, then place 2 slices of Swiss cheese on each sandwich.

Place the assembled sandwiches under the broiler just until the cheese melts, about 1–2 minutes. Alternatively, use a very hot oven or a salamander to melt the cheese.

Spread a generous spoonful of horseradish cream (about 1–2 tbsp) on the cut side of each toasted roll top. Place the tops on the melted-cheese sandwiches.

Ladle the warm au jus into individual small bowls or a communal dipping bowl. Sprinkle chopped parsley (1 tbsp) over sandwiches if using.

Serve each sandwich immediately with a side of au jus for dipping. To serve warm steak in the sandwich, you can briefly toss the seared steak back into a small portion of the hot au jus before piling on the rolls to keep it juicy.

thinly sliced sirloin (partial freeze before slicing if needed)

olive oil

Worcestershire sauce

salt

black pepper

garlic powder

unsalted butter

cremini (or white) mushrooms, cleaned and sliced

shallot, finely chopped

garlic, minced

fresh thyme leaves

sour cream

prepared horseradish

mayonnaise

Dijon mustard

fresh lemon juice

low-sodium beef broth

dry red wine (optional)

beef base or concentrated beef stock (optional for extra richness)

small onion, thinly sliced

garlic, smashed

fresh thyme sprig

cornstarch

cold water (for slurry)

soft baguette or hoagie rolls, split

Swiss cheese slices

unsalted butter (for toasting rolls)

chopped fresh parsley

Heat a nonstick or cast-iron skillet over medium heat (about 325–350°F surface). Have a spatula and cutting board ready.

Preheat and prepare

Spread 1/2 cup of the shredded cheddar/Monterey Jack evenly over one tortilla, leaving a 1/4-inch border. Sprinkle the fine salt (0.125 tsp) and black pepper (0.0625 tsp) evenly over the cheese. Top with the second tortilla to form a sandwich.

Assemble

Add the unsalted butter (1 tbs) to the hot skillet and swirl to coat. Place the assembled quesadilla in the skillet. Cook 1½–2 minutes until the bottom tortilla is golden-brown and the cheese begins to melt.

Cook first side

Carefully flip the quesadilla with a spatula and cook 1–1½ minutes more until the second side is golden and the cheese is fully melted. Reduce heat slightly if the tortilla browns too quickly before the cheese melts.

Flip and finish

Transfer the quesadilla to a cutting board. Let rest 30–60 seconds to settle, then cut into 3 kid-friendly wedges. Plate immediately.

Rest and cut

Spoon the mild tomato salsa (2 tbs) and sour cream (2 tbs) into two small ramekins or side compartments. Place them on the plate next to the quesadilla wedges for dipping.

Preheat oven to 425°F (220°C). Spread frozen fries (85 g) in a single layer on a baking sheet lined with parchment. Bake 12–18 minutes, turning once halfway, until golden and crisp. Remove and season lightly with salt if desired.

Oven method (recommended for crispness)

Preheat air fryer to 400°F (200°C). Place fries (85 g) in the basket in a single layer and cook 8–12 minutes, shaking basket once, until golden and crisp.

Air-fryer alternative

Core and slice the medium apple (1 each) into 6–8 wedges. If desired to prevent browning and add brightness, toss the slices with the optional lemon juice (1 tsp). Arrange slices on the plate beside the quesadilla.

Peel the carrot (1 each) if desired and cut into kid-friendly sticks about 3–4 inches long and 1/4-inch thick. Rinse and pat dry, then place on the plate next to the quesadilla.

Portion tortilla chips (28 g) into a small bowl or directly on the plate. Keep chips separate from the quesadilla wedges to retain crunch.

Offer the guest a choice of apple juice (200 ml) boxed or low-fat milk (240 ml). Serve chilled: hand the juice box unopened or pour milk into a small cup with a lid or straw for a child-friendly presentation.

Place 3 quesadilla wedges on the plate. Add the chosen side (fries, apple slices, carrot sticks, or chips) and a ramekin each of salsa and sour cream. Serve immediately with the chosen drink. Note: one serving equals the components listed above (suitable for one child 12 & under).

Small flour tortillas (6–8 inch)

Shredded cheddar and Monterey Jack blend

Unsalted butter

Fine salt

Freshly ground black pepper

Mild tomato salsa

Sour cream

Frozen shoestring or crinkle fries

Apple (medium)

Fresh lemon juice (optional, for apple)

Carrot (medium)

Tortilla chips

Apple juice (boxed)

Low-fat milk

Gently form the 170 g ground Angus beef into a 3/4–1" thick patty, creating a shallow dimple in the center with your thumb to prevent doming. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Form and season patty

Heat a heavy skillet or cast-iron pan over medium-high heat until hot, or preheat a grill to medium-high. Add 1 tbs neutral oil to the pan and swirl to coat.

Heat pan or grill

Place the patty on the hot surface. Cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes on the second side for medium (adjust 1–2 minutes each side for desired doneness). If you want a double, cook two patties the same way and stack them at assembly.

Cook patty

About 1 minute before the patty is done, place 1 slice of cheddar on the patty and cover the pan or close the grill lid for 30–60 seconds to melt.

Melt cheese

Transfer the cooked patty to a plate and let rest 2–3 minutes while you finish other components.

Rest patty

While the patty cooks, wash and pat dry the lettuce leaf. Slice the tomato into 2 even slices and separate 3 onion rings for raw topping. Keep them chilled until assembly to maintain freshness.

Prepare produce

Spread 1 tbs butter across the cut faces of the bun. In a clean skillet over medium heat, toast the bun cut-side down 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Toast bun

Place the bottom bun on a plate, add lettuce, then the rested patty with melted cheddar. Top with tomato slices and raw onion rings (or add any selected add-ons listed in the optional add-ons section). Finish with the top bun and serve immediately.

Assemble burger

The 1 tbs neutral oil is used to sear the patty and to sauté optional mushrooms or other add-ons as needed. Extra salt and pepper are used to season add-ons and the guacamole—adjust to taste.

Place 2 slices of bacon in a cold skillet, then turn heat to medium. Cook 6–10 minutes, turning occasionally, until crisp. Transfer to paper towels to drain. Add to burger at assembly.

Bacon (crispy)

Slice 1 large yellow onion thinly. In a skillet over medium-low heat, melt 1 tbs butter with a drizzle of oil. Add onions and a pinch of salt and cook, stirring occasionally, 20–25 minutes until deep golden and sweet. If desired, stir in 1/2 tsp brown sugar during the last 5 minutes to accelerate caramelization. Use as a topping.

Caramelized onions

Slice 75 g mushrooms. Heat 1 tbs oil (or 1/2 tbs oil + 1/2 tbs butter) in a skillet over medium-high heat. Add mushrooms and sauté 4–6 minutes until browned. Add 1/2 tsp minced garlic in the last minute. Season with a pinch of salt and 1/8 tsp black pepper. Spoon onto burger.

Sautéed mushrooms

Heat a small nonstick skillet over medium and add a little butter or oil. Crack 1 egg into the pan and cook to your preferred doneness: 2–3 minutes for sunny-side up (white set, yolk runny) or 3–4 minutes and flip for over-easy. Season lightly with salt and pepper. Place egg on top of the cheese or patty when assembling.

Fried egg

Halve and mash 1/2 ripe avocado in a small bowl. Stir in 1/2 tbs fresh lime juice, 1 tsp chopped cilantro, and 1/4 tsp salt. Adjust seasoning to taste. Spoon 1–2 tbs onto the burger as a creamy topping.

Guacamole

This section contains the breakdown of ingredients used specifically for the optional add-ons above (bacon, caramelized onions, mushrooms, fried egg, guacamole). Follow the corresponding add-on directions to prepare each component before assembling the burger. Ensure each prepared add-on is warmed and ready at assembly time.

Ground Angus beef patty

Sharp cheddar cheese

Kosher salt

Burger bun (brioche or sesame)

Unsalted butter (for toasting bun)

Romaine or iceberg lettuce

Tomato

Red or white onion (raw, sliced into rings)

Neutral oil (canola or vegetable)

Optional: pickle slices

Bacon (streaky/sliced)

Bacon (for bacon option)

Large yellow onion (for caramelized onions)

Unsalted butter (for caramelizing)

Brown sugar (optional, for caramelizing)

Cremini or button mushrooms, sliced (for sauté)

Garlic, minced (for mushrooms)

Egg (for fried egg)

Avocado (ripe, for guacamole)

Fresh lime juice (for guacamole)

Fresh cilantro, chopped (for guacamole)

Salt (for guacamole and add-ons)

Black pepper (for add-ons)

Place the 1.5 lbs ground Angus in a bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika over the meat. Gently mix with your hands until just combined — do not overwork. Divide the meat into four equal portions (about 6 oz / 170 g each).

Mix and portion

Form each portion into a round patty about 3/4" thick and slightly larger than the bun diameter. Press a shallow 1/2" indentation in the center of each patty with your thumb to help the patty cook evenly and reduce doming.

Form patties

Place patties on a plate, cover lightly, and refrigerate for 10–15 minutes while you prepare the jalapeños and toppings. This firms the patties for better searing.

Rest

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Place patties in the skillet (work in batches if needed). Cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 2–3 minutes more for medium; adjust time for desired doneness.

Cook

About 1 minute before the patties are done, place a slice of smoked gouda on each patty and cover the pan with a lid (or a large mixing bowl) to trap steam and melt the cheese, about 30–60 seconds. Remove patties to a plate and let rest 2–3 minutes while you toast buns and assemble.

Wash jalapeños, trim stems, and slice into 1/4" rings. If you prefer milder heat, remove seeds and membranes from some or all rings using the tip of a knife or spoon; leave seeds in for full heat. Pat rings dry with paper towels.

Prepare jalapeños

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/2 tsp kosher salt. In a separate small bowl beat 1 large egg with 1 cup cold club soda (or cold beer). Pour wet into dry and whisk briefly — batter should be slightly lumpy and thick enough to coat the jalapeño rings. Keep it cold (you can place the bowl over ice briefly) — colder batter yields a crisper fry.

Make batter

Pour about 2 cups vegetable oil into a heavy pot or deep skillet to a depth of 1–1.5" and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily.

Heat oil

Working in small batches so the oil temperature stays consistent, dip jalapeño rings into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 1.5–2.5 minutes, turning if needed, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Immediately sprinkle with a light pinch of salt while hot.

If making ahead, keep fried jalapeños on a wire rack in a 200°F (95°C) oven for up to 10–15 minutes to stay crisp. For the best texture, serve soon after frying.

Keep warm

Slice the tomato into 1/4" rounds. Peel and thinly slice the red onion into rings. Halve the avocado, remove the pit, and slice or fan into 8 slices per avocado half. Rinse and dry lettuce leaves.

Prep produce

In a small bowl combine 1/4 cup mayonnaise with 1 tsp fresh lime juice and a pinch of fine salt (about 1/8 tsp). Stir until smooth. This is optional but helps balance heat and smoke.