Rice & Pinto Beans

Chips y Guacamole

Chicken or Beef Taco

Pinto Beans

Ground Beef

Surfsides

High Noon

Beers

Agua Fresca

Add Chicken or Beef

2 chicken or beef tacos, chips, salsa or queso, agua fresca

Lunch Special

Grilled Chicken

2 chicken or beef tacos with chips, salsa or queso

Taco Special

Mexican Sodas

Grilled Chicken Bowl

Chips y Queso

Chips y Salsa

Pressed taco with protein, lettuce, and sour cream

Double Cheese Taco

Cheesy Pinto Beans Taco

Skirt Steak Taco

Grilled chicken with onion, cilantro, cabbage, avocado & salsa

Sonora Grilled Chicken Taco

Ground beef with lettuce, tomato, cheese, sour cream

Rota Ground Beef Taco

Bowl

Double Cheesy Cheese Pressed Protein Lettuce Sour Cream Pinto Beans

Rinse the long-grain white rice under cold water until the water runs clear. Drain and set aside. If using canned pinto beans, drain and rinse them as well.

Prepare the Ingredients

Finely chop the onion, mince the garlic, dice the bell pepper, and dice the tomato. Set all the chopped vegetables aside.

Chop Vegetables

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and diced bell pepper, sauté for an additional 2-3 minutes.

Sauté the Vegetables

Add the diced tomato, cumin, chili powder, salt, and black pepper to the saucepan. Stir well and cook for another 2 minutes.

Add Tomatoes and Spices

Stir in the rinsed rice, followed by the vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Cook the Rice

Once the rice is cooked, gently fold in the pinto beans and let them warm through for about 2-3 minutes.

Add Pinto Beans

Remove from heat, fluff the rice and beans with a fork. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Serve the Dish

Long-grain white rice

Pinto beans (canned or cooked)

Onion, finely chopped

Garlic, minced

Bell pepper, diced

Tomato, diced

Cumin

Chili powder

Salt

Black pepper

Vegetable broth or water

Olive oil

Fresh cilantro, chopped

Lime wedges

Cut the corn tortillas into triangles to form chips. You can cut them into quarters or sixths depending on your preferred chip size.

Prepare the Tortillas

In a large frying pan, heat the vegetable oil over medium heat until it’s hot but not smoking.

Heat the Oil

Carefully add the tortilla triangles to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown.

Fry the Chips

Once fried, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle immediately with salt to taste.

Drain and Season

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 avocado until you reach your desired level of creaminess.

Mash the Avocados

Pour in the lime juice to the mashed avocado and mix well. This will help to preserve the color of the avocado.

Add Lime Juice

Add the finely chopped red onion, diced tomato, chopped cilantro, and minced garlic to the avocado mixture.

Mix in Vegetables

Sprinkle in the salt and black pepper. Mix everything together until well combined. Adjust seasoning to taste.

Season the Guacamole

Corn tortillas

Vegetable oil

Ripe avocados

Lime juice

Red onion, finely chopped

Select either chicken breast or ground beef based on your preference.

Choose Your Protein

If using chicken, dice the chicken breast into small bite-sized pieces. In a skillet over medium heat, cook the chicken for about 7-10 minutes until fully cooked. If using ground beef, cook in the skillet until browned, about 5-7 minutes.

Cook the Protein

Once the protein is cooked, add the taco seasoning (chili powder, cumin, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes) to the skillet. Stir to combine and cook for an additional 2-3 minutes until the spices are well incorporated.

Add Taco Seasoning

In a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Warm the Tortillas

Place a warm tortilla on a plate. Spoon the cooked protein into the center of the tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and sliced jalapeños as desired.

Build Your Taco

Repeat the assembly process for the remaining tortillas and serve the tacos immediately, allowing guests to customize their toppings.

Serve

Chicken Breast

Chili Powder

Garlic Powder

Onion Powder

Paprika

Black Pepper

Red Pepper Flakes

Corn Tortillas

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Sliced Jalapeños

Rinse the pinto beans under cold water to remove any dirt or debris. Place the rinsed beans in a large bowl and cover them with enough water to submerge them by at least 2 inches. Let them soak for 6-8 hours or overnight.

Soaking the Beans

After soaking, drain the beans and rinse them again under cold water to remove any remaining impurities.

Draining and Rinsing

In a large pot, combine the soaked and rinsed pinto beans with 4 cups of fresh water. Bring to a boil over medium-high heat.

Cooking the Beans

Once boiling, reduce the heat to low and cover the pot. Allow the beans to simmer for 1 to 1.5 hours, or until they are tender. Stir occasionally and add more water if necessary to keep the beans submerged.

Simmering

When the beans are tender, stir in salt, black pepper, garlic powder, onion powder, and cumin. Adjust seasoning to taste, and let simmer for an additional 10-15 minutes.

Adding Seasonings

If using, stir in diced tomatoes, chopped cilantro, and lime juice just before serving for added flavor and freshness.

Optional Add-ins

Serve the pinto beans warm as a side dish or as a main dish over rice or in tacos.

Serving

Pinto beans

Water

Garlic powder

Onion powder

Diced tomatoes

Chopped cilantro

Finely chop the onion and garlic. If using, chop the bell pepper into small pieces.

Chop the Vegetables

In a small bowl, combine salt, black pepper, chili powder, cumin, and paprika. Mix well.

Prepare the Spice Mix

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet. Use a spatula to break it apart, cooking for about 5-7 minutes until browned.

Cook the Ground Beef

If using, add the chopped bell pepper to the skillet and cook for an additional 3-4 minutes until softened.

Add Bell Pepper (Optional)

Sprinkle the prepared spice mix over the cooked beef and vegetables. Stir well to coat evenly and cook for another 2-3 minutes.

Season the Beef

If using, pour in the tomato sauce and stir to combine. Allow to simmer for 5 minutes.

Add Tomato Sauce (Optional)

If desired, sprinkle cheddar cheese on top and cover the skillet for 2-3 minutes until melted.

Add Cheese (Optional)

Ground beef

Onion

Garlic

Bell pepper

Tomato sauce

Cheddar cheese

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Preheat Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

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

Combine Mixtures

Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake Base

In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, mixing until well combined.

Prepare Filling

Add lemon juice and lemon zest to the cream cheese mixture, and mix until smooth and creamy.

Add Flavors

Once the base is baked, allow it to cool completely in the baking dish.

Cool Base

Spread the cream cheese filling evenly over the cooled base.

Spread Filling

Top the cream cheese filling with fresh berries, spreading them evenly.

Add Berries

Dust the top with powdered sugar and garnish with fresh mint leaves to serve.

Finish with Topping

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter, melted

Eggs

Vanilla extract

Milk

Cream cheese, softened

Powdered sugar

Lemon juice

Zest of 1 lemon

Fresh berries (blueberries, raspberries, or strawberries)

Fresh mint leaves

Select a highball glass and fill it with ice to chill while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of vodka, 4 oz of grapefruit juice, and 0.5 oz of simple syrup. Fill the shaker with ice.

Mix the Ingredients

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

Shake

Remove the ice from your highball glass and strain the mixture from the shaker into the glass.

Strain the Mixture

Garnish your drink with a slice of grapefruit and a few fresh mint leaves for an aromatic touch.

Garnish

Serve immediately and enjoy your refreshing High Noon cocktail!

Enjoy

Vodka

Grapefruit Juice

Simple Syrup

Grapefruit Wedge

Fresh Mint Leaves

In a large pot, heat 5 gallons of water to around 160°F (71°C). Add 6 cups of malted barley and stir well. Maintain this temperature for about 60 minutes to convert the starches into sugars.

Mashing

After mashing, bring the mixture to a boil. Once boiling, add 2 cups of hops and continue to boil for 60 minutes. This will infuse the beer with bitterness and aroma.