Baton Rouge

Reposado

Clase

Liejo

Amigos de Agave

French 75

Superior Bloody Mary

Bloody Mary

Mimosa

Fresh Ground Community Coffee

Frozen Mimosa

Kleinpeter Milk

Fresh Squeezed Orange Juice

Breakfast Potatoes

House Made Biscuits

Waffles, French Toast or Pancakes

Stone Ground Creamy Grits

Flour tortilla with scrambled eggs and cheddar cheese. Covered with ranchero sauce served with refried beans and breakfast potatoes

Breakfast Burrito

Applewood Bacon, Bone-in Ham Steak, or Fresh Pork Patty Sausage

One flour taco lined with an egg frittata, pico de gallo, and queso fresco. Served with your choice of chicken, chorizo, brisket, ham or bacon. Served with hash browns

Bambino Frittata Taco

One egg any style with grits or hash browns, one strip of bacon and Texas toast or biscuit. Add waffle or pancake for $1.95

Bambino Breakfast

A light fluffy three egg omelet stuffed with mushrooms, onions, red and green bell peppers, Monterrey cheese and with your choice of steak, chicken, bacon, ham, crawfish, shrimp, or Mexican chorizo. Served with red, green salsa and sliced avocados

Superior Omelet

Mesquite grilled skirt steak, two eggs over easy and breakfast potatoes served on a sizzling skillet

Felipe Steak and Eggs

Two eggs any style served with bacon, sausage or ham and choice of breakfast potatoes or grits. Served with biscuits. Add waffle or pancake for $1.95

All American Breakfast

In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes.

Prepare the Beef

Stir in the taco seasoning and a splash of water. Simmer for an additional 5 minutes until the flavors meld together. Remove from heat.

Add Seasoning

In a separate skillet, lightly toast the corn tortillas on both sides until warm and slightly crispy, about 1 minute per side.

Warm the Tortillas

Fill each tortilla with the beef mixture, then top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and fresh cilantro.

Assemble the Tacos

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft, about 3-4 minutes.

Sauté Onion and Garlic

Add the long-grain rice to the pot, stirring to coat in the oil. Cook for 2-3 minutes until the rice is slightly toasted.

Cook the Rice

Add chicken broth, diced tomatoes with green chilies, cumin, salt, and pepper. Bring to a boil.

Combine Ingredients

Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork before serving.

Simmer the Rice

Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

Prepare the Avocados

Using a fork or potato masher, mash the avocados until smooth or to your desired texture.

Mash the Avocados

Add lime juice, finely chopped onion, diced tomato, chopped cilantro, and salt to taste. Mix until well combined.

Mix Ingredients

Transfer guacamole to a serving bowl and serve with tortilla chips or as a topping for tacos.

Serve

Corn tortillas

Ground beef

Onion, chopped

Garlic, minced

Taco seasoning

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Fresh cilantro, chopped

Long-grain white rice

Chicken broth

Diced tomatoes with green chilies

Cumin

Olive oil

Salt

Pepper

Avocados, ripe

Lime juice

Onion, finely chopped

Tomato, diced

Cilantro, chopped

If desired, run a lime wedge around the rim of a rocks glass and dip the rim into salt to coat it lightly. Set aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of reposado tequila, 0.75 oz of fresh lime juice, 0.5 oz of agave syrup, and 0.5 oz of orange liqueur.

Mix the Drink

Fill the shaker with ice cubes (about 1 cup) and shake vigorously for about 15 seconds until well chilled.

Add Ice

Strain the mixture into the prepared rocks glass filled with fresh ice. Optionally, you can strain it straight up into a chilled coupe glass.

Strain and Serve

Garnish with a lime wheel on the rim of the glass.

Garnish

Reposado tequila

Fresh lime juice

Agave syrup

Orange liqueur (such as Cointreau or Triple Sec)

Ice cubes

Lime wheel

Salt for rim (optional)

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.

Boil Water

Once the water is boiling, add 2 cups of pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta and set aside, reserving 1 cup of pasta water.

Drain Pasta

In a large skillet, heat 2 tbs of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add 1 cup of halved cherry tomatoes to the skillet. Cook for 3-4 minutes until they start to soften.

Add Tomatoes

Stir in 2 cups of fresh spinach and cook until wilted, about 2 minutes.

Add Spinach

Add the drained pasta to the skillet along with 0.5 cup of grated Parmesan cheese. Mix well.

Combine Pasta

If needed, add reserved pasta water a little at a time to loosen the sauce to your desired consistency.

Adjust Consistency

Add salt and black pepper to taste, and if desired, sprinkle in red pepper flakes for heat.

Season the Dish

Serve warm, garnished with additional Parmesan cheese if desired.

Pasta

Garlic

Cherry tomatoes

Spinach

Parmesan cheese

Black pepper

Red pepper flakes

Fresh basil

Wash and pat dry the chicken thighs. Dice the red bell pepper and onion, and mince the garlic cloves.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the diced onion and red bell pepper. Sauté for 5 minutes until they start to soften. Add the minced garlic and sauté for another minute until fragrant.

Sauté Vegetables

Stir in the canned diced tomatoes and chicken broth. Add the paprika, cumin, salt, black pepper, and chili flakes. Mix well to combine.

Add Tomatoes and Broth

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and let simmer on low heat for about 25-30 minutes until the chicken is cooked through and tender.

Simmer the Dish

Once cooked, sprinkle fresh parsley on top before serving. Enjoy your Liejo with rice or crusty bread!

Garnish and Serve

Chicken thighs

Garlic cloves

Red bell pepper

Onion

Canned diced tomatoes

Paprika

Chili flakes

Fresh parsley

Take a lime wedge and run it around the rim of a rocks glass to moisten it.

Dip the rim of the glass into a plate of salt to coat the rim evenly.

Add Salt

In a cocktail shaker, combine 2 oz of tequila, 1 oz of fresh lime juice, and 0.5 oz of agave syrup.

Add 1 cup of ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared rocks glass filled with ice.

Garnish with a lime wedge and a few fresh mint leaves for added aroma and decoration.

Tequila

Fresh Lime Juice

Agave Syrup

Ice Cubes

Lime Wedge

Fresh Mint Leaves

Fill a cocktail shaker with ice cubes to chill the ingredients.

Prepare the Shaker

Add 1 oz of gin, 0.5 oz of fresh lemon juice, and 0.5 oz of simple syrup to the shaker.

Seal the shaker and shake vigorously for about 15 seconds until well chilled.

Strain the mixture into a chilled champagne flute or coupe glass.

Strain into Glass

Carefully top off the drink with 3 oz of champagne or sparkling wine.

Top with Champagne

Garnish with a twist of lemon peel and serve immediately.

Fresh Lemon Juice

Simple Syrup

Champagne or Sparkling Wine

Lemon Twist (for garnish)

In a large mixing glass or cocktail shaker, combine the tomato juice, tequila or mescal, and fresh lime juice.

Mix the Base

Add Worcestershire sauce, hot sauce, celery salt, black pepper, and smoked paprika to the mixing glass. Stir gently to combine all the ingredients.

Add Spices

Carefully pour the mixture from the mixing glass over the ice-filled glass.

Pour the Mixture

Garnish the drink with a celery stalk, pickles, olives, cherry tomatoes, and a lime wedge on the rim of the glass.

Tomato juice

Tequila or mescal

Worcestershire sauce

Hot sauce (e.g., Tabasco)

Celery salt

Smoked paprika

Celery stalk

Pickles

Olives

Lime wedge

In a large pitcher, combine the tomato juice, vodka, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well until all ingredients are mixed thoroughly.

Mix the Base Ingredients

Cover the pitcher with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to chill. This allows the flavors to meld together.

Chill the Mixture

Fill a glass with ice cubes to keep your Bloody Mary cold as you serve.

Prepare the Glasses

Once chilled, pour the Bloody Mary mixture over the ice-filled glass, filling it to your desired level.

Garnish your Bloody Mary with a celery stalk, a lemon wedge, olives, and a pickle to add extra flavor and a decorative touch.