Burritos*

Poc Chuc chicken Burrito

Crispy Fish Tacos*

Chicharrones

Chicken Tinga Tacos*

Crispy Avocado Tacos*

CHORIZO CON PAPAS TACOS

Margarita Flight

Chocolate Chimis

In a medium saucepan, combine 1 cup rice, 2 cups water, and 0.5 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Fluff with a fork.

Cook the seasoned rice

While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 0.5 cup chopped onion and 2 minced garlic cloves; sauté until translucent, about 3-4 minutes.

Sauté aromatics

Add 1 lb ground beef to the skillet. Cook until browned, breaking it up with a spatula. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 0.5 tsp paprika, and salt and pepper to taste. Cook 2-3 minutes until fragrant.

Brown beef and build seasoning

Add 1.5 cups drained black beans and 1 cup corn kernels to the beef mixture. Simmer 5 minutes to heat through; adjust seasoning with salt.

Stir in beans and corn

Warm 8 flour tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5-7 minutes. Prepare toppings: 1 cup shredded cheddar cheese, 0.5 cup salsa, 0.5 cup sour cream, and chopped lettuce, diced tomatoes, and cilantro.

Warm tortillas and prep toppings

To assemble, spread a layer of rice on the center of each tortilla. Top with a scoop of beef and bean mixture, then sprinkle with cheese. Add salsa and sour cream, plus lettuce, tomato, and cilantro as desired. Fold in the sides and roll tightly. Serve with lime wedges on the side.

Assemble burritos

Long-grain white rice

Water

Olive oil

Salt

Medium onion, finely chopped

Garlic, minced

Ground beef

Chili powder

Ground cumin

Paprika

Black beans, drained and rinsed

Frozen corn kernels

Flour tortillas

Shredded cheddar cheese

Salsa

Sour cream

Romaine lettuce, shredded

Tomatoes, diced

Cilantro, chopped

Lime wedges

In a bowl, whisk together achiote paste, sour orange juice, minced garlic, cumin, oregano, salt, pepper, and vegetable oil until smooth to form a bright, orange-red marinade.

Make the marinade

Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over, turning to coat fully. Seal and refrigerate for 2 hours or up to 4 hours, turning once halfway.

Marinate the chicken

Combine sliced red onion with lime juice and a pinch of salt. Let stand 15-20 minutes to soften and brighten; drain slightly before using.

Prepare quick-pickled onions

Preheat grill or grill pan to medium-high. Remove chicken from marinade, reserving marinade. Grill 5-7 minutes per side, basing with reserved marinade during the last few minutes, until the internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thin.

Grill the chicken

Chop cilantro. Halve and slice avocado. Toss cilantro with a squeeze of lime if desired. Drain pico de gallo or salsa if needed.

Prepare toppings

Warm tortillas on the grill, dry skillet, or in a microwave until pliable, about 20-30 seconds per side.

Warm tortillas

Spread a thin layer of refried beans (if using) and rice (if using) on each tortilla. Top with Poc Chuc slices, quick-pickled onions, pico de gallo, avocado slices, cilantro, and a drizzle of any remaining pan juices. Squeeze a lime wedge over the filling and fold tortillas to enclose.

Lightly toast burritos seam-side down in a skillet about 1 minute per side to seal and warm through.

Optional finish

Serve immediately with extra lime wedges and your favorite hot sauce.

Serve

boneless skinless chicken thighs

achiote paste

sour orange juice (naranja agria)

garlic, minced

ground cumin

oregano, dried

salt

black pepper

vegetable oil

red onion, thinly sliced (for quick pickling)

lime juice (for pickling onions)

cilantro, chopped

pico de gallo or salsa

avocado, sliced

lime wedges

large flour tortillas

cooked white rice

refried beans

Pat the cod fillets dry and cut into 1-inch strips.

Prep the fish

In a bowl, whisk flour, cornstarch, paprika, chili powder, garlic powder, salt, and pepper. In a separate bowl, whisk beer (or sparkling water) until smooth.

Make the batter

Pour oil into a deep skillet to a depth of about 2 inches and heat to 350°F (175°C).

Heat oil

Dip fish strips into the batter, allowing excess to drain, then fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on a rack.

Batter and fry

Combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Set aside.

Pico de gallo

Toss shredded cabbage with a pinch of salt and a splash of lime juice.

Cabbage slaw

Whisk sour cream (or Greek yogurt) with lime juice, cilantro, and a pinch of salt.

Lime crema

Warm tortillas in a dry skillet or microwave until pliable.

Tortillas

Place cabbage on each tortilla, add crispy fish, drizzle with crema, top with pico de gallo, avocado slices, and cilantro. Serve with lime wedges.

Assemble tacos

Cod fillets

All-purpose flour

Cornstarch

Beer or sparkling water (cold)

Garlic powder

Black pepper

Vegetable oil

Small corn tortillas

Shredded cabbage

Avocado

Onion, diced

Jalapeño, minced

Lime juice

Sour cream or Greek yogurt

Rinse the pork skin under cold water and pat dry thoroughly with paper towels. Trim away excess fat and cut the skin into approximately 1-inch squares. Place the skin on a rack and sprinkle evenly with 1 teaspoon salt; let rest 10 minutes to draw out moisture.

Prep the pork skin

Pat the pieces dry again with a clean towel. If possible, air-dry uncovered in the refrigerator for 30 minutes to remove surface moisture; this helps the fat render and the chicharrones puff.

Dry and cure

Pour neutral oil into a heavy pot to a depth of about 2 inches and heat to about 300°F (150°C). Use a thermometer to monitor the temperature.

Heat the oil

Fry the pork skin pieces in batches at 300°F (150°C) until they begin to puff and render but are not yet crisp, about 6 to 8 minutes per batch. Stir occasionally so they don’t stick together. Remove with a slotted spoon and drain on a rack or paper towels.

First fry (render fat)

Increase oil temperature to 375–400°F (190–205°C). Return the batches to the hot oil and fry until they are puffed and crispy, 1 to 2 minutes per batch. Watch closely to prevent burning.

Second fry (crisp and puff)

Drain well, scatter with smoked paprika and pepper if using, and salt lightly while hot. Let cool briefly before serving. Store leftovers in an airtight container.

Season and serve

Pork skin (rinds), cleaned and cut into 1-inch squares

Kosher salt

Neutral oil for frying (canola or peanut)

Smoked paprika (optional)

Ground black pepper (optional)

Season the chicken thighs with a pinch of salt and pepper, then brown in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate to rest.

In the same pot, add the remaining olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Stir in the chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper. Cook 1-2 minutes to bloom the spices.

Pour in the crushed tomatoes and 1 cup chicken broth. Bring to a simmer, then drop in the bay leaf. Reduce heat and simmer gently for 15-20 minutes until sauce thickens.

Return the chicken to the sauce and shred with two forks as it cooks in the sauce, about 5-10 minutes. If the sauce is too thick, add a splash more broth. Remove the bay leaf.

Shred the chicken completely and return to a simmer to absorb flavors, about 5 minutes. Taste and adjust salt and pepper as needed.

Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable.

Assemble the tacos: in each tortilla, add a portion of the chicken tinga, then top with avocado slices, crumbled queso fresco, radish slices, cilantro leaves. Finish with a spoonful of salsa and a squeeze of lime juice. Garnish with extra cilantro if desired.

Boneless, skinless chicken thighs

Yellow onion, diced

Garlic cloves, minced

Chipotle peppers in adobo sauce

Adobo sauce (from can)

Crushed tomatoes (canned)

Chicken broth

Dried oregano

Bay leaf

Fresh cilantro, chopped (optional)

Corn tortillas, small

Avocado, sliced

Queso fresco or cotija, crumbled

Radishes, thinly sliced (optional)

Cilantro leaves, for garnish

Salsa (red or green)

Combine diced red onion, diced tomatoes, minced jalapeño, and chopped cilantro in a bowl. Season with salt and pepper. Toss to combine and set aside.

Prepare pico de gallo

Slice avocados into 1-inch thick wedges. Pat dry.

Slice avocados

In one shallow dish, mix flour with chili powder, salt, and pepper. In a second dish whisk milk for dredging. In a third dish place breadcrumbs.

Set up dredging station

Dredge avocado wedges in flour mixture, shake off excess, dip in milk, and coat in breadcrumbs until evenly covered. Place on a rack.

Coat avocado

Heat oil to 350°F (175°C) in a deep skillet. Fry coated avocado until crisp and golden, about 2–3 minutes per side. Drain on paper towels.

Fry avocado

In a skillet, melt butter over medium heat. Beat eggs with 2 tablespoons milk and a pinch of salt. Scramble just until set. Remove from heat.

Cook eggs

Warm tortillas in a dry skillet 20–30 seconds per side until pliable. Keep covered with a towel to stay warm.

Place crispy avocado on each tortilla, top with scrambled eggs, spoon pico, drizzle crema, and sprinkle cotija. Finish with a squeeze of lime wedge and chopped cilantro.

Serve immediately with extra lime wedges on the side.

Ripe avocados

Milk (for dredging)

Panko breadcrumbs

Large eggs

Milk (for eggs)

Butter

Corn tortillas

Red onion

Tomatoes

Jalapeño

Cilantro

Lime

Cotija cheese

Sour cream or crema

Heat a large skillet over medium heat and add 2 tablespoons olive oil; swirl to coat.

Add the chorizo (1 cup) to the skillet. Cook, breaking it into crumbles, until browned and cooked through, about 6-8 minutes. Remove excess fat if desired.

To the same skillet, add the diced potatoes (2 cups). Cook, stirring occasionally, until tender and golden, about 12 minutes. If the pan is dry, drizzle a little more oil.

Add the minced garlic (2 tsp) and finely diced onion (0.5 cups) to the potatoes. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

Season the mixture with salt (1 tsp), black pepper (0.5 tsp), ground cumin (0.5 tsp), and paprika (0.25 tsp). Stir to evenly coat.

In a separate pan, scramble the eggs (4 pieces) until just set but still creamy. Remove from heat.

Warm the flour tortillas (8 pieces) in a dry skillet or microwave until pliable.

Assemble the tacos: on each tortilla, spoon some chorizo and potato mixture, top with scrambled eggs, approx. 0.5 cup shredded cheese, a sprinkle of cilantro (0.25 cups), a squeeze of lime from 1 wedge, and a spoon of salsa (0.5 cups). Serve immediately.

Chorizo sausage, diced

Potatoes, peeled and diced

Onion, finely diced

Eggs

Small flour tortillas

Shredded cheese (queso fresco or cheddar)

Fresh cilantro, chopped

Rim a rocks glass with a lime wedge and dip into salt to create a salted rim. Fill glass with ice.

Prepare glass

In a cocktail shaker, add 2 oz tequila, 1.5 oz lime juice, 1 oz triple sec, and 0.5 oz agave nectar. Fill shaker with ice.

Measure and mix

Shake vigorously for about 15 seconds until well-chilled. Strain into the prepared glass over ice. Garnish with a lime wedge.

Shake and serve

Prepare a margarita glass with salt rim or leave plain. Add ice to chill.