Sizzling Fajita Al Carbon

Chicken Tortilla Soup

Beans

Famosos

Mar Tequa

Cookies

Guacamole

Rice

Fresh mixed greens, cheddar cheese, tomatoes and boiled eggs.

House Salad

Fresh mixed greens, cheddar cheese, tomatoes, boiled eggs, lemons and fresh guacamole.

Superior Salads

Rice & Beans

Cheesecake Chimichangas

Bartender

Busser

Margarita Machine

Guacamole, Sour Cream, Pico de Gallo and Pickle Jalapenos

Includes shells, lettuce, tomatoes and cheese

Ground Beef Tacos

Beef and Chicken Fajitas with Flour Tortillas

Cheese, Chicken or Ground Beef Chimichangas

Chips and Salsa

Chile Con Queso

CHEESECAKE CHIMIS

Heath Bar Pie

Margarita Key Lime Pie

In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper. Place the skirt steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and ensure the steak is well coated. Refrigerate for at least 1 hour, or overnight for best results.

Marinate the Skirt Steak

While the steak is marinating, slice the bell peppers and onion into thin strips. Set aside.

Prepare Vegetables

Preheat your grill to high heat. Remove the skirt steak from the marinade and let excess marinade drip off. Place the steak on the grill and cook for 4-6 minutes per side for medium-rare, or longer if you prefer it more done. Remove from the grill and let rest for 5-10 minutes before slicing.

Grill the Steak

While the steak is resting, place the sliced bell peppers and onion on the grill. Cook for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Slice the rested skirt steak against the grain into thin strips. Serve the steak and grilled vegetables on warmed flour tortillas. Top with sour cream, guacamole, and fresh cilantro. Serve with lime wedges on the side.

Assemble the Fajitas

Skirt steak

Olive oil

Lime juice

Garlic

Cumin

Chili powder

Paprika

Salt

Black pepper

Bell peppers

Onion

Flour tortillas

Sour cream

Fresh cilantro

Lime wedges

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Sauté the Vegetables

Stir in the minced garlic, red bell pepper, and jalapeño. Cook for an additional 3-4 minutes until the peppers are softened.

Add Garlic and Peppers

Add the canned diced tomatoes (with their juice) and chicken broth to the pot. Stir well to combine.

Incorporate Tomatoes and Broth

Add the ground cumin, chili powder, salt, and black pepper to the pot. Stir and bring the mixture to a gentle boil.

Season the Soup

Once boiling, add the cooked shredded chicken. Reduce heat to low and let simmer for 15-20 minutes to allow the flavors to meld.

Add Chicken

While the soup is simmering, prepare the toppings by dicing the avocado and chopping the fresh cilantro.

Prepare Toppings

Ladle the hot soup into bowls and top each serving with tortilla chips, diced avocado, fresh cilantro, shredded cheese, a dollop of sour cream, and a lime wedge.

Serve the Soup

Onion, chopped

Garlic, minced

Red bell pepper, chopped

Jalapeño, seeded and minced

Canned diced tomatoes

Chicken broth

Ground cumin

Cooked shredded chicken

Tortilla chips

Avocado, diced

Fresh cilantro, chopped

Lime, cut into wedges

Shredded cheese (cheddar or Mexican blend)

In a large bowl, rinse the dried black beans under cold water. Remove any debris or damaged beans. Cover the beans with 4 cups of water and leave them to soak overnight, or for at least 8 hours.

Soak the Beans

Once the beans have soaked, drain and rinse them again. Chop the onion and mince the garlic cloves.

Prepare the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Cook the Beans

Add the soaked black beans to the pot. Pour in 4 cups of fresh water. Stir in cumin, salt, black pepper, and chili powder. Bring the mixture to a boil.

Add Beans and Seasoning

Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Stir occasionally and check the water level, adding more water if necessary.

Simmer the Beans

Once the beans are cooked to your liking, remove from heat. Adjust seasoning if needed. Stir in chopped fresh cilantro before serving.

Finish and Serve

Dried black beans

Water

Garlic cloves

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Mix well. Add chicken breasts to the bowl, ensuring they are fully coated with the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing.

Cook the Chicken

In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Cook the Quinoa

In a large bowl, combine cooked quinoa, halved cherry tomatoes, diced cucumber, and crumbled feta cheese. Toss gently to combine.

Prepare the Salad

Slice the cooked chicken and arrange it on a plate alongside the quinoa salad. Garnish with freshly chopped parsley and serve immediately.

Serve the Dish

Chicken Breasts

Olive Oil

Lemon Juice

Black Pepper

Fresh Parsley

Quinoa

Vegetable Broth

Cherry Tomatoes

Cucumber

Feta Cheese

Take a lime wedge and run it around the rim of a chilled cocktail glass. Dip the rim into salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Patrón Tequila, 1 oz of fresh lime juice, 0.5 oz of agave syrup, and 0.5 oz of triple sec.

Mix the Ingredients

Add ice cubes to the shaker, cover it, and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into the prepared cocktail glass. Ensure no ice falls into the glass.

Strain and Serve

Garnish your drink with a lime wedge on the rim of the glass for added flavor and presentation.

Garnish

Patrón Tequila

Fresh Lime Juice

Agave Syrup

Triple Sec

Lime Wedge

Ice Cubes

Preheat the Oven

Line two baking sheets with parchment paper.

Prepare Baking Sheets

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Combine Dry Ingredients

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Cream Butter and Sugars

Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

Incorporate Dry Ingredients

Gently fold in the chocolate chips until evenly distributed.

Fold in Chocolate Chips

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Scoop Cookie Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Bake the Cookies

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Baking soda

Granulated sugar

Brown sugar

Unsalted butter, softened

Eggs

Vanilla extract

Chocolate chips

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

Prepare the Avocados

Using a fork or a potato masher, mash the avocados to your desired consistency (smooth or chunky).

Mash the Avocados

Add the lime juice and salt to the mashed avocados and mix well to combine.

Add Lime Juice and Salt

Fold in the diced tomato, chopped onion, cilantro, and jalapeño (if using) into the avocado mixture until evenly distributed.

Incorporate Vegetables

Transfer the guacamole to a serving bowl. Serve with tortilla chips and vegetable sticks for dipping.

Serve the Guacamole

Ripe avocados

Tomato, diced

Onion, finely chopped

Jalapeño, finely chopped (optional)

Vegetable sticks (carrots, celery, etc.)

Measure 1 cup of long-grain white rice and rinse it under cold water in a fine mesh strainer. This helps to remove excess starch and prevents the rice from becoming sticky.

Rinse the Rice

In a medium saucepan, add 2 cups of water, 1 tsp of salt, and 1 tbs of butter or olive oil. Stir to combine.

Prepare the Cooking Pot

Place the saucepan over medium-high heat and bring the mixture to a boil.

Bring to a Boil

Once the water is boiling, add the rinsed rice to the saucepan. Stir briefly to ensure that the rice is evenly dispersed.

Add the Rice

Cover the saucepan with a tight-fitting lid, reduce the heat to low, and let it simmer for 18-20 minutes without lifting the lid.

Simmer the Rice

After 18-20 minutes, remove the saucepan from heat but keep it covered for an additional 5 minutes. Then, remove the lid and fluff the rice with a fork before serving.

Fluff and Serve

Long-grain white rice

Butter or olive oil

In a large salad bowl, add the mixed greens. Rinse them thoroughly under cold water and spin dry using a salad spinner or pat dry with paper towels.

Prepare the Greens

Slice the cherry tomatoes in half and add them to the bowl with the mixed greens. Peel the cucumber, slice it into rounds, and add it to the salad as well.

Add Tomatoes and Cucumber

Peel the boiled eggs and slice them into quarters. Gently place the egg quarters on top of the salad.

Prepare the Eggs

Grate or cube the cheddar cheese and sprinkle it generously over the salad.

Add Cheese

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.

Mix the Dressing

Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients.