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Jamaican Water

Chicken Fingers

Burrito

Cheese Quesadilla

All kid meals include a drink (Ages 10 and under).

Enchilada

Soft Ground Beef Taco

Mexican beef stew. Served with rice, beans and consome.

Birria

Grilled chicken topped with spinach, pico de gallo and cheese dip. Served with rice, salad and three flour tortillas.

Pollo Relleno

Grilled chicken topped with chorizo and smothered in cheese dip. Served with rice, refried beans, and three flour tortillas.

Mole Poblano

Horchata Water (32 oz)

Soft Drinks

Churros

Sopapilla

Flan

Guacamole Dip

Queso Cheese Dip

Chips & Salsa

Chori Chicken

Picaña

Grilled shrimp and fish tossed in garlic. Served with rice and salad.

Baja Dinner

Grilled chicken topped with sauteed mushrooms, onions and smothered in cheese dip. Served with rice, refried beans and three flour tortillas.

Pollo Ranchero

Shrimp cooked in diablo sauce. Served with rice, salad and three flour tortillas.

Diablo Shrimp

Grilled chicken and carnitas cooked in diablo sauce. Served with rice, refried beans and three flour tortillas.

Chile Colorado

If you prefer an extra-cold drink, place the glass in the freezer for 10–15 minutes or fill it with ice water while you prepare other items and then discard the water before proceeding.

Chill glass (optional)

Fill the glass about two-thirds full with cubed ice (roughly 1 cup). Leave space at the top to pour the Coca-Cola without overflowing.

Open a cold 12 fl oz can or bottle of Coca-Cola. Tilt the glass slightly and pour the Coca-Cola slowly down the side of the glass to preserve carbonation and minimize foaming. Pour until the liquid reaches about 1/2 inch from the rim.

Garnish the drink with a fresh lime wedge on the rim or squeezed into the drink if desired. For a sweeter, classic diner presentation, add a maraschino cherry on top.

Insert a straw if using, serve immediately while cold and fizzy.

Coca-Cola (regular or diet as preferred)

Ice (cubed)

Fresh lime wedge (optional)

Maraschino cherry (optional)

Highball or Collins glass

Reusable or paper straw (optional)

In a saucepan bring 2 cups of the water to a gentle simmer over medium heat. Add the dried hibiscus (sorrel), pimento/allspice berries, sliced ginger, and pineapple peel or chunks. Reduce heat to low and simmer gently for 5 minutes to release color and flavor.

Make the infusion

Remove the pan from heat and add the remaining 6 cups of cold water. Cover and let the mixture steep for 30 minutes at room temperature to fully extract flavors and cool down. If you prefer a stronger, more tart profile, steep up to 1 hour.

Steep

Strain the infusion through a fine-mesh sieve or cheesecloth into a pitcher, pressing on solids to extract liquid. While still warm (not hot), stir in the brown or cane sugar until dissolved. Add the fresh lime juice and mint leaves; stir gently to combine. Taste and adjust sweetness or acidity as desired.

Sweeten and finish

Refrigerate the Jamaican Water until cold, at least 1 hour. To serve, fill glasses with ice, pour the chilled Jamaican Water over the ice, and garnish with extra mint or a lime wedge. If using, add about 60 ml (2 fl oz) of light rum per glass for an adult cocktail version.

Chill and serve

Storage: Keep refrigerated in a sealed pitcher for up to 3 days. Stir before serving as flavors may settle. Do not keep with rum added for more than 24 hours.

water

dried pimento (allspice) berries or whole allspice

dried hibiscus (sorrel) petals or calyces

ginger, peeled and thinly sliced

pineapple peel or fresh pineapple chunks

fresh mint leaves

lime juice, freshly squeezed

brown sugar or cane sugar (adjust to taste)

optional: rum (to serve)

Trim any fat from the chicken breasts. Slice each breast into 3–4 even strips about 3/4 inch wide so they resemble fingers. If breasts are thick, slice horizontally to make thinner strips. Pat the strips dry with paper towels.

Prepare chicken

Season the chicken strips evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika. Set aside while assembling the breading station (5 minutes).

Place the flour and cornstarch in a shallow dish and whisk to combine. In a second shallow bowl, beat the 2 large eggs with 1/4 cup whole milk until smooth. In a third shallow bowl, combine the panko breadcrumbs, 1/4 cup grated Parmesan (if using), 1/2 tsp salt and 1/2 tsp black pepper.

Set up breading station

Dredge each seasoned chicken strip first in the flour mixture, shaking off excess; then dip into the egg-milk mixture, letting excess drip off; finally press into the breadcrumb mixture to coat thoroughly. Place breaded strips on a wire rack set over a baking sheet. For extra-crispy results, double-dip: return the strip to the egg, then breadcrumbs again.

Allow breaded fingers to rest on the rack for 10 minutes (this helps coating adhere) while you heat oil and prepare fries.

Pour about 3 cups vegetable oil into a deep heavy skillet or Dutch oven to reach 1–1.5 inches depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a breadcrumb: it should sizzle and brown in about 45–60 seconds.

Heat oil

Fry the breaded chicken fingers in batches, being careful not to crowd the pan. Cook 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Cooking time will vary with strip thickness. Use a slotted spoon or tongs to transfer cooked fingers to a paper towel-lined baking sheet or wire rack. Keep finished fingers warm in a 200°F (95°C) oven while you finish remaining batches.

When frying is complete, carefully discard or reserve oil per safety guidelines. Let fried fingers rest 2 minutes before serving to avoid burning.

Preheat oven and cook frozen fries according to package instructions (typically 425°F/220°C for 18–22 minutes), tossing halfway. Toss fries with 1 tbsp oil before baking if desired for extra crispness. Remove from oven and season immediately with 1 tsp salt. Serve hot alongside chicken fingers.

Oven-baked method (recommended for convenience)

If you prefer deep-fried fries, heat oil to 350°F (175°C) and fry frozen fries according to package directions until golden and crisp (usually 3–5 minutes). Drain on paper towels and season with 1 tsp salt.

Deep-fry method (optional)

Place ketchup and honey mustard in small bowls for dipping. You can serve additional sauces (ranch, barbecue) if desired.

Arrange warm chicken fingers on a plate with a serving of fries. Provide dipping sauces on the side. Recommend letting guests dip into sauces and enjoying while hot.

boneless skinless chicken breasts

kosher salt

black pepper

garlic powder

paprika

all-purpose flour

cornstarch

large eggs

whole milk

fine dry breadcrumbs (panko recommended)

grated Parmesan cheese (optional)

salt (for breading)

black pepper (for breading)

vegetable oil (or canola, for frying)

frozen French fries

vegetable oil (for oven/baking or deep-frying fries)

salt (for fries)

ketchup

honey mustard

Rinse the rice in a fine-mesh sieve under cold running water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring 2 cups water, 1 tsp oil and 1/2 tsp salt to a gentle boil over medium-high heat.

Add the rinsed rice, stir once, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in lime zest and 2 tbsp chopped cilantro, if using. Keep warm until ready to serve.

Finely chop the onion, mince the garlic, drain and rinse the black beans, and measure spices and other ingredients so they are ready.

Prep

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef (or turkey), breaking it up with a spoon, and cook 6–8 minutes until browned and cooked through.

Cook aromatics and meat

Stir in the ground cumin, chili powder, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Cook 1 minute to bloom the spices. Add the drained diced tomatoes with chiles, black beans and corn; stir to combine and simmer 3–4 minutes until heated through and slightly thickened.

Season and combine

Remove skillet from heat. Stir in 1/4 cup chopped cilantro, 1 tbsp fresh lime juice and 1/2 cup shredded cheese so it melts slightly from the residual heat. Taste and adjust seasoning (salt/pepper) as needed.

Finish filling

Warm the flour tortillas for pliability: wrap them in a damp kitchen towel and microwave 20–30 seconds, or heat one at a time for 20 seconds per side in a dry skillet over medium heat.

Warm tortillas

Lay a warmed tortilla on a flat surface. Spoon about 1/2 cup of cooked rice down the center (optional but traditional), then 3/4 to 1 cup of the meat-and-bean filling. Top with a sprinkle of cheese, a spoonful of salsa, a dollop of sour cream or sliced avocado if using. Fold the sides in, then roll from the near edge to form a tight burrito. Repeat with remaining tortillas and filling.

Assemble burritos

For a crisp exterior, place assembled burritos seam-side down in a dry skillet over medium heat and cook 1–2 minutes per side until golden and sealed.

Optional crisping

Serve: Slice burritos in half if desired and serve immediately with the remaining rice on the side and extra toppings (salsa, sour cream, avocado, hot sauce).

Arrange sour cream, salsa, sliced avocado/guacamole and hot sauce in small bowls for guests to add to their burritos as desired.

large flour tortillas

ground beef (80/20) or ground turkey

onion, finely chopped

garlic cloves, minced

canned diced tomatoes with green chiles (e.g., Rotel), drained

black beans, rinsed and drained

corn kernels (fresh, frozen thawed or canned drained)

shredded cheddar or Monterey Jack cheese

vegetable oil or olive oil

ground cumin

chili powder

smoked paprika

fresh cilantro, chopped

fresh lime juice

long-grain white rice

vegetable or olive oil

lime zest (optional)

chopped cilantro (optional)

sour cream or Greek yogurt

salsa

sliced avocado or guacamole

hot sauce

Grate or shred the cheddar and Monterey Jack cheeses and mix them together in a bowl. Measure out butter, oil, salt, and pepper so they are ready.

Prepare ingredients

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Allow it to warm for 2 minutes. Add the teaspoon of vegetable oil and swirl to lightly coat the surface; this helps prevent sticking and promotes even browning.

Heat pan

Spread about 1/2 tablespoon of butter evenly on one side of a tortilla. The buttered side will be the outside that contacts the hot pan for crisp, golden texture. Repeat for the number of quesadillas you will cook (you can cook 1 at a time or 2 if your pan fits).

Butter tortillas

Place the tortilla buttered-side-down in the hot skillet. Immediately sprinkle about 3/4 cup of the cheese mixture evenly over the tortilla, leaving a 1/4-inch border. Lightly season the cheese with a small pinch of salt and a crack of black pepper. Top with a second tortilla, buttered side facing up.
Cook for 1.5–2 minutes without pressing, until the bottom tortilla is golden-brown and the cheese begins to melt. Carefully flip the assembled quesadilla using a wide spatula (or two spatulas) and cook the second side for another 1.5–2 minutes until golden-brown and cheese is fully melted. If the exterior browns too quickly before the cheese melts, lower the heat slightly and cover the pan with a lid for 30–60 seconds to help the cheese melt through.

Assemble and cook

Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute—this helps the cheese set slightly and makes slicing neater. Using a sharp knife or pizza cutter, slice each quesadilla into 4 wedges.

Rest and slice

Repeat the assemble-and-cook steps with remaining tortillas and cheese, adding more butter to the pan (1/2 tablespoon per tortilla) as needed.

Repeat

Arrange sour cream, salsa, and guacamole in small bowls for dipping. Garnish the plated quesadilla wedges with chopped cilantro and serve lime wedges on the side for squeezing over the quesadilla if desired.

flour tortillas (8-inch)

shredded cheddar cheese

shredded Monterey Jack cheese

unsalted butter

vegetable oil

salt

ground black pepper

sour cream

guacamole

fresh cilantro (chopped)

lime wedges

Preheat oven to 375°F (190°C). Lightly oil a 9x9-inch baking dish or similar small casserole dish.

Preheat and prep

If using corn tortillas, warm them for 15-20 seconds each in a dry skillet or microwave wrapped in a damp paper towel for 20-30 seconds so they are flexible and won't crack when rolled.

Soften tortillas

In a bowl combine the shredded cooked chicken, finely chopped onion, and 1/4 cup of the shredded cheese. Stir in 1/4 cup of the enchilada sauce to moisten the filling. Reserve the remaining enchilada sauce and cheese for topping.

Prepare filling

Spoon about 2 to 3 tablespoons of the chicken filling down the center of each warmed tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all 6 tortillas are filled and placed in the dish.

Assemble enchiladas

Pour the remaining 3/4 cup enchilada sauce evenly over the rolled enchiladas, making sure to cover edges so they heat through. Sprinkle the remaining 3/4 cup shredded cheese evenly on top. Bake in the preheated oven 15-18 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Top and bake

Remove from oven and let rest 3-4 minutes so sauce sets slightly. Garnish with sour cream, chopped cilantro, and sliced green onions. Serve with lime wedges on the side.

Finish

Spoon sour cream into a small ramekin or dollop directly onto each enchilada portion. Sprinkle with cilantro and green onions. Offer lime wedges to squeeze over the top.

For children ages 10 and under include one kid-friendly beverage such as 8 oz apple juice or 8 oz chocolate milk. Serve beverage chilled.

shredded cooked chicken

mild enchilada sauce

shredded cheddar or Mexican blend cheese

small flour or corn tortillas

finely chopped onion

cooking oil

finely chopped fresh cilantro

sliced green onions

kid-friendly beverage (apple juice or chocolate milk)

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the diced onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes, stirring occasionally so it browns evenly.

Brown the beef

Push beef to the center, stir in 1 tablespoon tomato paste and cook 1 minute. Sprinkle chili powder (2 tsp), ground cumin (1 tsp), smoked paprika (1 tsp), dried oregano (1/2 tsp), salt (1 tsp) and black pepper (1/2 tsp) over the beef. Stir to combine. Pour in 1/2 cup beef broth or water, stir, and reduce heat to medium-low. Simmer uncovered for 5 minutes until slightly thickened. Taste and adjust seasoning.

Season and simmer

While beef simmers, warm tortillas: wrap in a damp paper towel and microwave 30–45 seconds, or heat directly in a dry skillet 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Divide the seasoned beef evenly among 8 warm tortillas. Top each with shredded lettuce, diced tomatoes, shredded cheese, a dollop of sour cream, and chopped cilantro. Serve with lime wedges to squeeze over tacos.

Assemble tacos

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan, heat 1 tablespoon oil or butter over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes. Add 2 cups water, 1/2 tsp salt and 1/4 tsp garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Warm 1 cup canned refried beans in a small saucepan over low heat. Stir in 2 tablespoons water (or reserved bean liquid) to loosen to desired consistency. Add 1/4 tsp cumin (optional) and 1/4 tsp salt; stir and simmer gently 3–4 minutes until heated through. Spoon into a serving dish and top with 1/4 cup shredded cheddar if desired so it melts on top.

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