(SPICY, MANGO, RASPBERRY) Indulge in the zesty perfection of our classic Margarita, where tequila, lime, and triple sec create a refreshing balance. For a bold twist, try our spicy version with a kick of heat, the sweet tropical allure of mango, or the tart burst of raspberry.

MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Peel and cut the Russet potatoes into wedges. Place them in a large pot and cover with water. Add 1 tsp of salt. Bring to a boil and cook for about 10-15 minutes until just tender but not fully cooked. Drain and let cool.

First Cook (Boil)

Once cooled, spread the potato wedges on a baking sheet and refrigerate for at least 30 minutes to firm up.

Second Cook (Refrigerate)

In a deep pot, heat vegetable oil to 350°F (175°C). Fry the potato wedges in batches for about 3-4 minutes until golden brown. Remove and drain on paper towels. Let them cool for a few minutes.

Third Cook (Fry)

Increase the oil temperature to 375°F (190°C). Fry the cooled wedges again in batches for an additional 2-3 minutes until crispy and golden. Drain on paper towels and sprinkle with salt.

Final Fry

In a bowl, mix together mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, paprika, and salt until well combined. Adjust seasoning to taste.

Combine Ingredients

Toss the crispy fries with fresh parsley and chives. Serve hot with comeback sauce on the side for dipping.

Serve the Fries

Russet potatoes

Salt

Vegetable oil

Fresh parsley, chopped

Fresh chives, chopped

Mayonnaise

Ketchup

Hot sauce

Worcestershire sauce

Garlic powder

Paprika