slow-cooked pork, cabbage, pickled onions, salsa verde, cilantro - served in a soft & hard taco shell held together with gooey cheese

Soft & Crunchy Carnitas

karaage chicken, spiced rice, cabbage, guacamole, black chili oil, black chili mayo, sriracha, cilantro

Crispy Chicken Burrito

JARRITOS MANDARIN

ALFLAVOR MANDARINE

JARRITOS MANGO

Piña colada

Pomegranate Sage

Blueberry Coconut

Jalapeño

Classic Lime

Chicken Gringa

refried black beans, cheese, sour cream, salsa

Bean Gringa

rice, beans, guacamole, black chilli mayo, cabbage, cilantro

Crispy Soy Curl Burrito

roast thighs, rice, beans, salsa, cabbage, chipotle mayo, sour cream

Roast Chicken Burrito

marinated sirloin, rice, beans, salsa, cabbage, chipotle mayo, sour cream

Steak Burrito

slow cooked pork, rice, beans, salsa, cabbage, chipotle mayo, sour cream

Pork Burrito

rice, black beans, cheese, sour cream, chipotle mayo, cabbage, salsa, tempura yam

Super Veg Burrito

rice, black beans, cheese, sour cream, chipotle mayo, cabbage, salsa
Vegan option available

Vegetarian Burrito

crispy cod, black beans, rice, cabbage, chipotle mayo, salsa fresca

Fish Burrito

guacamole, black chili oil, cabbage, pickled onion cilantro

Soy Curl Taco

marinated sirloin, Valentina mayo, pickled vegetables, cilantro

Steak Taco

Bean Taco

tempura yam, cabbage, chipotle mayo, salsa fresca

Yam Taco

Pat the pork pieces dry. In a small bowl mix kosher salt, black pepper, cumin and dried oregano. Rub the spice mixture evenly over the pork. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown pork pieces in batches, 2–3 minutes per side, until nicely seared. Transfer seared pork to a plate.

Season and Sear

Lower heat to medium. Add minced garlic to the pot and cook 30 seconds until fragrant. Pour in orange juice and lime juice to deglaze, scraping browned bits from the bottom. Add chicken broth and bay leaves, then return all pork to the pot. Bring to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven for 2.5–3 hours, or simmer gently on the stovetop on lowest heat. The pork should be fork-tender and easy to shred.

Deglaze and Slow Cook

Remove pork from cooking liquid and discard bay leaves. Shred pork with two forks, removing any large pieces of fat. Reserve 1/2 cup of the cooking liquid. Spread shredded pork on a rimmed baking sheet in a single layer. Sprinkle with the optional smoked paprika if using, and drizzle a little reserved cooking liquid over the meat to keep it moist. Broil on high or blast under a hot oven for 4–6 minutes to crisp edges, stirring once so edges crisp evenly. Alternatively, crisp pork in a skillet over medium-high heat for 4–6 minutes, pressing to get crunchy bits. Keep warm.

Shred and Crisp

Combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small saucepan and bring to a simmer so sugar dissolves. Place thinly sliced red onion in a heatproof jar or bowl and pour the hot brine over the onions. Press onions down so submerged. Let cool to room temperature, then refrigerate at least 30 minutes before serving (best after 1 hour). Will keep refrigerated for up to 2 weeks.

Bring a small pot of water to a simmer with tomatillos and whole jalapeño. Simmer for 6–8 minutes until tomatillos are softened and slightly translucent. Drain and transfer tomatillos, jalapeño, garlic, cilantro and lime juice to a blender or food processor. Pulse until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Season with 1 teaspoon kosher salt and taste-adjust. Chill or serve immediately.

Preheat oven to 375°F (190°C). Place soft flour tortillas and hard corn shells on separate baking sheets. For the 'soft & hard held together with gooey cheese' presentation: place 8 soft tortillas flat on a baking sheet. Sprinkle about 3 tablespoons shredded cheese on each soft tortilla where the hard shell will sit (center). Set 8 hard shells upright on a second baking sheet. To create the cheese bridge, carefully place each hard shell directly on top of the cheese-mapped area of a soft tortilla so cheese makes contact with both. Bake for 6–8 minutes until cheese is melted and acts as a glue between shells and tortilla. Alternatively, use a hot skillet: put cheese on tortilla, place shell on top, and cover tightly for 1–2 minutes until cheese melts to bond shells together.

Prepare Shells and Cheese Bridge

If you prefer extra crisp, brush the inside of hard shells lightly with the 2 tablespoons oil and bake at 400°F (200°C) for 4–6 minutes until golden and crisp, watching closely so they don't burn.

Crisp Hard Shells (optional)

Place a small handful (about 1/3 cup) shredded cabbage on the soft tortilla portion near the cheese bridge, add about 3 ounces (about 1/2 cup) of shredded carnitas, top with a spoonful of salsa verde (about 1 tablespoon), and a few pickled red onions. Garnish with chopped cilantro and a squeeze of lime wedge. Repeat for remaining tacos.

Fill Tacos

Arrange assembled soft-and-hard tacos on a platter. Offer extra salsa verde, pickled onions, lime wedges and hot sauce on the side. Leftover carnitas refrigerate for up to 4 days; re-crisp in a hot skillet before serving.

pork shoulder (boneless), cut into 2–3 inch pieces

kosher salt

black pepper, freshly ground

ground cumin

dried oregano

garlic cloves, minced

orange juice (fresh if possible)

lime juice

chicken or vegetable broth

bay leaves

vegetable oil

red onion, thinly sliced

apple cider vinegar

water

granulated sugar

tomatillos, husked and rinsed

jalapeño or serrano (seeded for less heat)

garlic cloves

fresh cilantro leaves (plus extra for garnish)

water (to adjust consistency)

small soft flour tortillas (6-inch)

hard corn taco shells (standard size)

shredded Oaxaca or Monterey Jack cheese

green cabbage, thinly shredded

fresh cilantro leaves, chopped

lime wedges

vegetable oil or neutral oil (for crisping shells)

smoked paprika (optional, for finishing pork)

hot sauce (optional)

In a mixing bowl, combine soy sauce, grated ginger, and minced garlic. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate Chicken

After marinating, remove chicken from the fridge. Coat each piece of chicken in cornstarch, shaking off any excess. Heat vegetable oil in a deep pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.

Coat and Fry

In a medium saucepan, combine rice, water, cumin, paprika, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is cooked and water is absorbed. Fluff with a fork and keep warm.

Cook Rice

Lay a tortilla flat on a clean surface. In the center, add a portion of spiced rice, followed by several pieces of crispy karaage chicken, shredded cabbage, a scoop of guacamole, and a drizzle of black chili oil, black chili mayo, and sriracha. Top with chopped cilantro.

Fill the Tortillas

Fold the sides of the tortilla inward, then roll from the bottom up to enclose the filling tightly. Repeat with remaining tortillas.

Wrap the Burrito

Serve the burritos warm, with extra sauces on the side if desired.

Serve

chicken thighs

soy sauce

ginger, grated

garlic, minced

cornstarch

rice

cumin

paprika

salt

cabbage, shredded

guacamole

black chili oil

black chili mayo

sriracha

cilantro, chopped

large tortillas

Peel the mandarin oranges and separate them into segments, making sure to remove any seeds.

Prepare the Mandarin Oranges

In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat until the sugar dissolves completely, stirring occasionally. Allow the syrup to cool.

Make the Syrup

In a large pitcher, combine the mandarin orange segments, cooled syrup, fresh lime juice, and a pinch of salt. Stir gently to mix the ingredients.

Mixing the Drink

Slowly pour in the sparkling water into the pitcher. Stir gently to combine, being careful not to lose the bubbles.

Add Sparkling Water

Fill glasses with ice cubes and pour the JARRITOS MANDARIN mixture over the ice. Garnish with fresh mint leaves if desired.

Serve the Drink

Mandarin oranges

Sparkling water

Sugar

Fresh lime juice

Salt

Ice cubes

Mint leaves

Peel the mandarins and separate the segments. Remove any seeds and set aside.

Prepare the Mandarins

In a small saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar has dissolved. Allow to cool.

Add the fresh mint leaves to the cooled syrup. Let it steep for about 10 minutes, then strain out the mint leaves.

Mint Infusion

In a large bowl, mix the mandarin segments with the mint-infused syrup and lemon juice. Stir gently to combine.

Combine Ingredients

Chill the mixture in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Prepare for Serving

Spoon the mandarin mixture into serving bowls. Garnish each bowl with mint sprigs and mandarin slices. Serve immediately.

Garnish and Serve

Mandarins

Water

Fresh Mint Leaves

Lemon Juice

Mint Sprigs

Mandarin Slices

Peel and chop ripe mangoes. Blend them in a food processor until smooth. Measure out 2 cups of mango puree and set aside.

Prepare Mango Puree

In a large pitcher, combine the mango puree, sparkling water, lime juice, sugar, and a pinch of salt. Stir gently until the sugar dissolves completely.

Mix the Base

Pour the mango mixture into glasses over ice. Garnish each glass with fresh mint leaves and a slice of lime. Serve immediately and enjoy your refreshing JARRITOS MANGO!

Mango puree

Lime juice

Fresh mint leaves

Lime slices

In a blender, combine the fresh pineapple chunks, coconut cream, white rum, and ice cubes. Make sure to add the ice last for better blending.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy, about 30-45 seconds. If the mixture is too thick, you can add a splash of pineapple juice or coconut water to help blend.

Blend Until Smooth

Taste the mixture and adjust sweetness by adding more coconut cream or rum according to your preference.

Taste and Adjust

Take a chilled glass or a traditional hurricane glass and pour the piña colada mixture into it.

Prepare the Glass

Garnish the drink with a slice of pineapple and a maraschino cherry on top.

Garnish

Serve immediately and enjoy your refreshing piña colada!

Serve and Enjoy

Fresh pineapple chunks

Coconut cream

White rum

Pineapple slice

Maraschino cherry

In a cocktail shaker, add the fresh sage leaves and gently muddle them with a muddler or the back of a spoon to release their essential oils.

Muddle Sage Leaves

Pour in the fresh pomegranate juice and vodka into the shaker with the muddled sage. This will create the base of your cocktail.

Add Pomegranate Juice and Vodka

Add the simple syrup to the shaker for sweetness. Adjust the quantity based on your taste preference.

Incorporate Simple Syrup

Fill the shaker with ice cubes, secure the lid, and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Strain the mixture into a highball glass filled with ice cubes to create the cocktail base.

Strain into Glass

Gently top the cocktail with soda water to add a refreshing fizz.

Top with Soda Water

Garnish your cocktail with a sprinkle of pomegranate seeds and a lemon wedge on the rim for a touch of elegance.

Garnish the Drink

Serve immediately and enjoy your refreshing Pomegranate Sage Cocktail!

Fresh pomegranate juice

Fresh sage leaves

Vodka

Simple syrup

Soda water

Pomegranate seeds

Lemon wedge

In a large mixing bowl, combine the rolled oats, almond milk, maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.

Prepare the Base

Transfer the mixture to a saucepan and cook over medium heat. Stir continuously until the mixture thickens, about 5-7 minutes.

Cook the Base

While the base is cooking, prepare your toppings. Rinse the blueberries and chop the nuts if necessary.

Prepare Toppings

Once the base is cooked, remove it from heat and let it cool slightly. Serve it in bowls, topped with fresh blueberries, shredded coconut, chopped nuts, and chia seeds.

Assemble the Dish

If desired, drizzle honey over the top for added sweetness.