braised beef in adobo, onion, cilantro, chihuahua cheese, red chimichurri

Empanadas de Birria

Santo Cielo

Black citron / 100% pure rooibos (herbal) – cherry blossom (green), Rare Tea Cellar Chicago, IL

Hot Tea by Rare Tea Cellars

50% Brazilian red bourbon, 50% Guatemalan antigua, Sparrow Roastery Chicago, IL

Santo Cielo Blend by Sparrow Coffee

St. Agrestis 'Phony Negroni'

Passionfruit, lemon, orgeat, lyre's London dry gin, fluére spiced rum

Qué Onda

Strawberry, hibiscus, lime, seedlip spice 94

Chido Güey

Seedlip garden 108, lime, sugar, mint, soda

The New Normal

Spice it up with habanero vodka & firewater for an additional 1.50

Bloody Mary

Michelada

Tableside Mimosa

Canerock spiced Jamaican rum, Sparrow cold brew, coffee liqueur, vanilla

Espresso Martini

Far North Gustaf navy strength gin, maple syrup, orange juice, whole egg

Sailor's Breakfast

Chareau aloe liqueur, blanc vermouth, cucumber tonic

Spa Day

Real del Valle blanco tequila, grapefruit, lime, sparkling rosé

Morning Dove

brioche, dulce de leche, berries compote, maple syrup, cinnamon sugar

Churro Pan Frances

almond mascarpone, brown sugar – oatmeal crumble, mixed berries

Cast Iron Pancake

grilled shrimp, rice, beans, chorizo aioli, pico de gallo, charred avocado, greens

Bowl de Camaron Zarandeado

scrambled eggs, pork, breakfast potatoes, salsa roja, melted chihuahua cheese, beans

Burrito Suizo

egg dipped brioche, ham, chihuahua cheese, sunny side up egg, chorizo, bacon, dulce de leche sauce

Monte Cristo Sandwich

seasonal vegetables, potatoes, pan arabe (pita style)

Omelet de Vegetales

bacon, chorizo, ham, fresno pepper, onion, crema, chihuahua cheese, potatoes, pan arabe (pita style)

Omelet de Carne

6oz marinated hanger steak, salsa verde, breakfast potatoes, two eggs, greens

Carne & Huevos

smoked salmon, avocado, two poached eggs, biscuit, chorizo gravy, cherry tomatoes, capers, shallots

Biscuits de Salmon & Aguacate

Remove the stems and seeds from the guajillo and ancho chiles. Heat a skillet over medium heat and lightly toast the chiles for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened, then drain.

Prepare the Chiles

In a blender, combine the soaked chiles, onion, garlic cloves, cumin, oregano, bay leaf, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to achieve a pourable consistency.

Make the Sauce

In a large pot, heat a little oil over medium-high heat. Sear the chuck roast on both sides until browned. Add the blended sauce and remaining beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours until the beef is tender and easily shredded.

Cook the Beef

Once cooked, remove the beef from the pot and shred with two forks. Return the shredded beef to the pot and stir to combine with the sauce. Let it simmer for an additional 15 minutes.

Shred the Beef

In a large bowl, combine the all-purpose flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and water. Gradually add the wet ingredients to the flour mixture, mixing until a dough forms.

Make the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest and firm up.

Chill the Dough

Finely chop the fresh cilantro and small onion. In a bowl, combine the shredded birria beef, chopped cilantro, and onion. Add the Chihuahua cheese and mix well.

Prepare the Filling

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Cut out circles of dough, about 4-5 inches in diameter.

Roll Out the Dough

Place a spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. You can crimp the edges with a fork for a decorative touch.

Fill the Empanadas

Heat oil in a deep skillet for frying. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes on each side. Alternatively, bake at 375°F (190°C) for about 20-25 minutes until golden.

Fry or Bake

In a food processor, combine parsley, garlic, red wine vinegar, olive oil, red pepper flakes, and salt to taste. Blend until finely chopped and well mixed. Adjust seasoning as needed.

Prepare the Chimichurri

Chuck roast

Dried guajillo chiles

Dried ancho chiles

Onion

Garlic cloves

Cumin

Oregano

Bay leaf

Salt

Black pepper

Beef broth

All-purpose flour

Unsalted butter

Water

Chihuahua cheese

Fresh cilantro

Fresh parsley

Red wine vinegar

Olive oil

Red pepper flakes

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

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, mix the milk, eggs, melted butter, and vanilla extract until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

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

Pour into Pan

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

Bake

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Cool

While the base is cooling, wash and slice the fresh strawberries.

Prepare Strawberries

In a small bowl, sprinkle the sliced strawberries with powdered sugar and let them sit for about 10 minutes to develop juices.

Sweeten Strawberries

In a mixing bowl, whip the heavy cream until soft peaks form.

Prepare Whipped Cream

Once the base is completely cool, cut it into squares and serve topped with the sweetened strawberries and a dollop of whipped cream.

Serve

Granulated sugar

Baking powder

Milk

Eggs

Butter, melted

Vanilla extract

Fresh strawberries, sliced

Powdered sugar

Whipped cream

In a kettle, bring 4 cups of water to a rolling boil.

Boil Water

In a teapot or large heatproof pitcher, combine the black tea leaves, rooibos tea leaves, and cherry blossom tea leaves.

Combine Tea Leaves

Once the water is boiling, carefully pour it over the tea leaves in the teapot. Allow the tea to steep for 5-7 minutes, depending on your desired strength.

Steep Tea

After steeping, strain the tea into cups or mugs to remove the tea leaves.

Strain and Serve

Add honey to taste, and garnish with lemon slices and fresh mint leaves. Stir well before serving.

Add Flavorings

Serve hot and enjoy your fragrant cup of Hot Tea by Rare Tea Cellars.

Enjoy

Black tea leaves

Rooibos tea leaves

Cherry blossom tea leaves

Honey

Lemon slices

Fresh mint leaves

Weigh out 250 grams of Brazilian Red Bourbon coffee beans and 250 grams of Guatemalan Antigua coffee beans using a kitchen scale.

Measure Coffee Beans

In a large mixing bowl, combine the measured Brazilian Red Bourbon and Guatemalan Antigua coffee beans. Mix them thoroughly to ensure an even blend.

Blend Coffee Beans

Transfer the blended coffee beans into an airtight container to preserve their freshness. Store the container in a cool, dark place.

Store the Blend

When ready to brew, grind the blended coffee beans to your desired coarseness, depending on your brewing method. For espresso, use a fine grind, and for a French press, use a coarse grind.

Grind the Coffee

Use the ground coffee to brew your favorite coffee beverage. Follow your brewing method's instructions, typically using 1-2 tablespoons of ground coffee per 6 ounces of water.

Brew the Coffee

Pour the brewed coffee into your favorite mug. Enjoy it black or with your preferred milk and sweeteners.

Brazilian Red Bourbon Coffee Beans

Guatemalan Antigua Coffee Beans

In a mixing glass, combine 1 cup of St. Agrestis Apéritif, 1 cup of sweet vermouth, and 1 cup of non-alcoholic gin. Fill the mixing glass with ice cubes to chill the mixture.

Mixing the Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stirring

Strain the mixture into a chilled coupe or rocks glass filled with fresh ice cubes, if desired.

Straining

Using a vegetable peeler, take a slice of orange peel and twist it over the drink to release its oils. Optionally, you can rub the peel around the rim of the glass for extra flavor.

Adding Garnish

Serve immediately and enjoy your refreshing St. Agrestis 'Phony Negroni'!

Serving

St. Agrestis Apéritif

Sweet Vermouth

Non-Alcoholic Gin

Orange Peel

Ice Cubes

Cut the passionfruits in half and scoop out the pulp into a mixing glass.

Prepare the Passionfruit

Squeeze the juice from the lemon and strain it to remove any seeds or pulp. Add the lemon juice to the mixing glass with the passionfruit pulp.

Juice the Lemon

In the mixing glass, add the Lyre's London Dry Gin, Fluére Spiced Rum, and Orgeat Syrup to the passionfruit and lemon juice.

Combine Ingredients

Fill the mixing glass with ice and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Garnish with a lemon wheel on the rim of the glass and a mint sprig placed on top.

Garnish

Passionfruit

Lemon

Lyre's London Dry Gin

Fluére Spiced Rum

Orgeat Syrup

Lemon Wheel

Mint Sprig

In a small pot, bring 1 cup of water to a boil. Once boiling, remove from heat and add 1 tablespoon of dried hibiscus flowers. Cover and let steep for about 10-15 minutes.

Steep the Hibiscus Flowers

After steeping, strain the hibiscus tea into a bowl or pitcher to remove the flowers. Allow to cool to room temperature.

Strain the Tea

In a blender, combine 1 cup of fresh strawberries and 1 tablespoon of agave syrup. Blend until smooth and set aside.

Blend Strawberries

In a shaker, combine the cooled hibiscus tea, 2 oz of Seedlip Spice 94, and 2 tablespoons of fresh lime juice. Add ice and shake well.

In a glass filled with ice, first pour the strawberry mixture, then carefully layer the hibiscus and Seedlip mixture on top.

Layer the Drink

Garnish with lime wedges and fresh mint leaves for a refreshing touch.

Add Garnishes

Fresh strawberries

Fresh lime juice

Dried hibiscus flowers

Seedlip Spice 94

Agave syrup

Lime wedges

In a cocktail shaker, combine the Seedlip Garden 108, fresh lime juice, and simple syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds to chill and mix the ingredients.

Empanadas De Birria

Santo Cielo

Hot Tea By Rare Tea Cellars

Santo Cielo Blend By Sparrow Coffee

St. Agrestis 'phony Negroni'