1 sweet potato wedge

Tres Leches cake with Confleis Cereal Milk.

Tres Leches Confleis

(Vegan) Chilled quinoa salad with black beans, poblanos, grilled corn, tomato, onion, avocado.

Aztec Salad

Crispy tempura fried green beans with chile mayo, lime, and tajín powder.

Tempura Green Beans

Grilled sweet potatoes with pumpkin seed salsa macha, cilantro-lime aioli, and crispy kale.

Grilled Sweet Potatoes

Mexican street corn on the cob. Served grilled and topped with lime mayo, cotija cheese, and chile tajín powder.

Grilled Elote

1/2lb of your choice of suadero, carnitas, pollo, or fried mushrooms. Served with small salsas, guacamole, onion y cilantro, cotija, and 6 tortillas. (makes about 5-6 tacos).

Taco Pack

(Vegan) Complete and healthy meal in a box. Served with Aztec Salad, sliced avocado, grilled sweet potato, spring mix, pepitas, pickled red onion, raisins, in a citrus-achiote vinaigrette.

Milpa Bowl

Quesadilla de Jamaica

(Vegan) Tempura fried mushroom, black bean puree, salsa goku, crispy kale.

Mushroom Taco

Tempura fried cod, cabbage slaw, chile mayo.

Baja Fish Taco

Tempura fried shrimp, cabbage slaw, chile mayo.

Baja Shrimp

El Teofilo Taco

Pork shoulder confit, guacamole, escabeche, chicharron.

Carnitas Taco

Spicy cucumber-lime juice shrimp cocktail with poached shrimp, cilantro, cucumber, avocado, pickled onion.

Aguachile

Mexican-style shrimp cocktail with tomato, clam juice, avocado, cilantro, cucumber, and poached shrimp.

Coctel

(Vegan) Crispy baked tortilla, guacamole, pumpkin seed salsa macha, pickled red onion, kale and carrot powders

Avocado Tostada

Mexican white corn served in a cup with lime mayo, cotija, and chile powder.

Elote en Vaso

Achiote marinated grilled chicken, guacamole, onion, cilantro.

Pollo Taco

Brisket confit, salsa goku, guacamole, onions and cilantro.

Suadero Taco

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Preheat and prepare

Wash the sweet potato thoroughly and pat dry. Leave the skin on for texture and nutrients. Cut the sweet potato lengthwise into 6–8 wedges (for one sweet potato this yields one serving-sized wedge or multiple smaller wedges; select one wedge for plating and reserve the rest for another use). If you want exactly one large wedge, cut into 6–8 and use one of the larger pieces.

Wash and cut

Place the single sweet potato wedge (or the batch if roasting more) in a bowl. Add the olive oil, cornstarch (if using), smoked paprika, garlic powder, kosher salt, and black pepper. Toss or rub until the wedge is evenly coated. The cornstarch helps create a crisper exterior.

Coat the wedge

Place the coated wedge on the prepared baking sheet with the skin side down and flesh side up, leaving some space around it for hot air to circulate. If you have other wedges on the sheet, arrange them in a single layer without overlap.

Arrange on baking sheet

Roast in the preheated oven for 20–25 minutes, flipping once halfway through (about 10–12 minutes in). Roast until the wedge is golden-brown at the edges and easily pierced with a fork. If you prefer softer interior, cook toward the higher end of the time range.

Roast

Remove the wedge from the oven and let rest 2 minutes. Sprinkle with the chopped parsley if using, and squeeze the lime or lemon wedge over the top for brightness. Adjust seasoning with a pinch more salt if needed.

Finish and garnish

Serve the single sweet potato wedge hot as a snack, side, or component of a larger plate. Store any leftover wedges in an airtight container in the refrigerator for up to 3 days and re-crisp in a 400°F (200°C) oven for 8–10 minutes.

Serve

large sweet potato (about 10–12 oz / 280–340 g)

olive oil

smoked paprika

garlic powder

kosher salt

freshly ground black pepper

cornstarch (optional, for extra crispiness)

fresh parsley, chopped (optional garnish)

lime wedge or lemon wedge (optional, for serving)

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper or lightly flour the pan. This ensures easy release and even baking.

Prep

Whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp fine salt in a medium bowl. Set aside.

Dry ingredients

In a large mixing bowl, combine 5 large eggs and 1 cup granulated sugar. Using a hand mixer or stand mixer on high speed, beat for 6–8 minutes until the mixture is thick, pale, and triples slightly in volume — it should leave ribbons when the beaters are lifted. This aeration creates a light sponge without much flour.

Whip eggs and sugar

Gently fold 1 tsp vanilla extract into the whipped eggs. Sift the reserved dry ingredients over the egg mixture in two additions, folding gently with a rubber spatula after each addition to keep as much air as possible. Avoid overmixing.

Fold in flavor and flour

Fold in 1/4 cup whole milk and 2 tbsp melted cooled unsalted butter just until combined and no streaks of flour remain.

Add milk and butter

Pour batter into prepared 9x13-inch pan and smooth the top. Bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Do not overbake to keep the cake absorbent.

Bake

Remove cake from oven and let cool in the pan on a wire rack for 10–15 minutes. While still warm but not hot, proceed to poke holes for the milk soak (next section).

Cool

Place 2 cups Confleis cereal in a medium bowl. Pour 3 cups whole milk over the cereal, press down so cereal is submerged, and cover. Let steep at room temperature for 20–30 minutes, stirring gently halfway through to maximize flavor extraction. For stronger flavor, steep up to 45 minutes but avoid over-softening if you plan to strain bits for garnish.

Infuse milk with cereal

Line a fine-mesh sieve with cheesecloth or a thin kitchen towel set over a bowl. Pour the milk-cereal mixture into the sieve and press on the cereal with the back of a spoon to extract as much flavored milk as possible. Reserve the soaked cereal for garnish or crumble into the cake topping. You should end up with roughly 2.5–3 cups of Confleis-infused milk (amounts vary).

Strain and press

In a measuring cup or bowl, whisk together the strained Confleis-infused milk, 3/4 cup sweetened condensed milk, 1/2 cup evaporated milk, and 1/4 cup heavy cream until combined and smooth.

Make tres leches mixture

With the cooled-but-still-warm cake in the pan, use a fork or a skewer to poke holes evenly across the surface (1-inch spacing). Slowly pour the tres leches Confleis mixture over the cake, starting at the edges and moving toward the center so it absorbs evenly. Pour in two passes, waiting 5–10 minutes between pours to allow absorption. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully hydrate and chill the cake.

Soak the cake

Place the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes to chill — this helps the cream whip faster and hold structure.

Chill equipment

Pour 1.5 cups cold heavy cream into the chilled bowl. Add 1/4 cup powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft to medium peaks form, about 2–4 minutes depending on your mixer. Taste and adjust sweetness if desired; do not overwhip to the point of graininess.

Whip cream

Remove the chilled, soaked cake from the refrigerator. Spread the whipped cream evenly over the top using an offset spatula or the back of a spoon. For a decorative finish, pipe rosettes or ridges if desired.

Top the cake

Sprinkle 1/2 cup reserved crushed Confleis cereal over the whipped cream to introduce textural contrast. If you reserved some soaked cereal, use a portion toasted briefly in a 350°F oven for 4–6 minutes to re-crisp before topping (watch closely to avoid burning).

Add cereal crunch

Add 1/2 cup fresh berries or sliced fruit across the top if using, and grate 1 tsp lime zest over the cake for brightness. Chill the decorated cake at least 30 minutes before slicing for clean cuts.

Finish and optional accents

Slice into 12 generous pieces and serve cold. Leftovers keep well covered in the refrigerator for up to 4 days; the cereal topping is best added just before serving to retain crunch.

all-purpose flour

baking powder

fine salt

large eggs

granulated sugar

vanilla extract

whole milk

unsalted butter, melted and cooled

Confleis cereal (crunchy corn + sugar cereal - or substitute with Fruity/colored corn cereal)

sweetened condensed milk

evaporated milk

heavy cream (for richness in soak)

heavy cream, cold

powdered sugar

Crushed Confleis cereal (reserved)

Fresh berries or sliced fruit (optional)

lime zest (optional, for brightness)

Rinse 1 cup quinoa in a fine mesh sieve under cold running water until water runs clear. Combine rinsed quinoa, 2 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and spread on a rimmed baking sheet to cool faster to room temperature (about 15–20 minutes) or refrigerate until chilled.

Cook the quinoa

While quinoa cooks, char the poblanos and corn. For poblanos: hold peppers over a gas flame, under a broiler, or on a hot cast-iron skillet, turning until skin is blackened and blistered on all sides (about 8–12 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam. For corn: grill ears over medium-high heat or sear kernels in a hot skillet with a little oil until lightly browned (3–6 minutes). If using frozen, sauté thawed kernels 3–4 minutes to remove excess moisture and add char.

Char the poblanos and corn

Peel the cooled poblanos, remove stems, seeds and membranes, and dice into roughly 1/2-inch pieces. If you prefer less heat, remove all seeds; for more heat keep some.

Finish poblanos

If using canned black beans, rinse and drain thoroughly. Dice tomatoes (remove excess seeds), finely dice red onion, chop cilantro, slice scallions if using, and dice avocado and set aside. Place beans, charred corn, diced poblanos, tomatoes, red onion and cilantro in a large mixing bowl.

Prepare beans and vegetables

In a small bowl whisk together 3 tablespoons fresh lime juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon minced chipotle in adobo (or 1/2 tsp smoked paprika), 1/2 tsp black pepper and 1/2 tsp kosher salt. Taste and adjust acidity or salt as needed (add up to 1 more tablespoon lime or pinch more salt).

Make the dressing

Add the cooled quinoa to the bowl with the beans and vegetables. Pour dressing over the salad and toss gently but thoroughly to coat all ingredients. Fold in diced avocado last to avoid mashing; reserve a few avocado pieces for garnish if desired.

Combine salad

Cover the salad and refrigerate at least 30 minutes (up to 2 hours) to allow flavors to meld. Taste before serving and adjust seasoning with more salt, pepper or lime juice if necessary.

Chill and meld flavors

Spoon into bowls or a serving platter, garnish with extra cilantro and scallions if desired, and serve with lime wedges. This salad is best chilled and will keep in an airtight container in the refrigerator for 2–3 days (add fresh avocado just before serving if storing longer).

uncooked quinoa (any color)

water

black beans, cooked and drained

fresh corn kernels (from about 2 ears) or frozen thawed

poblano peppers

ripe tomatoes, seeded and diced

red onion, finely diced

ripe avocado, diced

fresh cilantro, chopped

fresh lime juice

extra-virgin olive oil

ground cumin

ground coriander

chipotle in adobo (minced) or 1/2 tsp smoked paprika

black pepper

extra kosher salt (for seasoning)

optional: scallions, sliced

optional: lime wedges for serving

Rinse and trim the green beans, removing any stems or tough ends. Pat dry thoroughly with kitchen towels — dry beans help the batter adhere and stay crisp.

Prepare beans

Pour the vegetable oil into a deep, heavy pot or Dutch oven to a depth of 2–3 inches (about 3–4 cups depending on pot). Clip a deep-fry thermometer to the side and heat oil to 350°F (175°C) over medium-high heat. Maintain this temperature for frying.

Heat oil

In a medium bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, 1/2 teaspoon of the sea salt, and 1/8 teaspoon black pepper. In a separate small bowl, lightly beat the cold egg with the ice water and cold club soda. Pour the wet mix into the dry ingredients and gently fold just until combined — batter should be lumpy and slightly chilled. Do not overmix; small lumps are fine and will give a light texture. If batter feels warm, place briefly in the refrigerator for 5–10 minutes.

Make batter

Working in small batches (6–8 beans at a time to avoid crowding), hold a few green beans together, dip them into the tempura batter to coat evenly, letting excess drip back into the bowl. Carefully lower the battered beans into the hot oil. Fry until the batter is crisp and pale golden, about 2–3 minutes per batch. Use a spider/skimmer to turn or lift beans as needed for even frying.

Coat and fry

Remove the fried green beans to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the remaining 1/2 teaspoon sea salt and 1 teaspoon tajín while still hot so the seasoning adheres. Zest a small amount (about 1/2 teaspoon) of the lime over the beans for a bright citrus note. Repeat frying with remaining beans, keeping cooked batches warm in a 200°F (95°C) oven if desired for up to 20 minutes.

Drain and season

Arrange the tempura green beans on a serving platter, garnish with additional lime wedges, a light dusting of tajín if desired, and serve hot alongside the chile mayo.

Finish

Combine mayonnaise, sriracha, adobo or smoked chile paste, lime juice, honey, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust heat or acidity by adding more sriracha or lime juice if desired. Chill for at least 10 minutes to let flavors meld. Serve in a small bowl beside the tempura green beans for dipping.

fresh green beans (trimmed)

rice flour

cornstarch

ice water

cold club soda

large egg (cold)

fine sea salt

vegetable oil (for frying)

tajín seasoning

fresh lime (for zest and wedges)

mayonnaise

sriracha (or other chile sauce)

adobo sauce (from canned chipotles) or smoked chile paste

honey

salt

Wash sweet potatoes and slice into 1/2-inch thick rounds or lengthwise 1/2-inch slabs for larger pieces. Par-cook to ensure tender centers: either microwave in a single layer (2 batches) for 3–4 minutes per side until just beginning to soften, or roast on a baking sheet at 400°F / 200°C for 15–20 minutes until slightly tender but not falling apart.

Prep and par-cook

Brush par-cooked sweet potato slices on both sides with 2 tbs olive oil. Sprinkle with smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill sweet potato slices 3–4 minutes per side until grill marks form and edges are slightly charred and potatoes are tender when pierced with a fork. Transfer to a platter and keep warm.

Season and grill

In a dry skillet over medium heat, toast 1/2 cup pepitas until they begin to pop and smell nutty, about 3–4 minutes; transfer to a bowl. In the same skillet briefly toast the dried guajillo (and arbol if using) 20–30 seconds per side until fragrant but not burnt; remove and let cool.

Toast seeds and chiles

Optional: quickly soak toasted dried chiles in 1/4 cup hot water for 10 minutes to soften slightly, then drain (reserve soaking liquid). Place toasted pepitas, toasted chiles, 1 garlic clove, 3 tbs neutral oil, 1 tsp brown sugar, 1 tsp sherry or cider vinegar, 1/2 tsp kosher salt, and 1 tsp fresh lime juice in a food processor or blender. Pulse to a coarse, spreadable texture (not completely smooth). If mixture seems too thick, add 1–2 tsp reserved chile soaking liquid or additional oil to loosen. Taste and adjust salt, sugar, or vinegar balance.

Bloom chiles and blend

Transfer salsa macha to a bowl. Reserve 2 tbs lightly for garnish. The rest will be used to top grilled sweet potatoes.

In a small blender or using an immersion blender in a jar, combine 1/2 cup mayonnaise, 1/2 cup packed cilantro leaves, 1 garlic clove, 1 tbs fresh lime juice, 1 tsp olive oil, and 1/2 tsp kosher salt. Blend until smooth. If too thick, add up to 1 tsp water to reach a drizzleable consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl.

Preheat oven to 300°F / 150°C (or use an air fryer). Toss 4 cups torn kale with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake 12–18 minutes, stirring once halfway, until edges are crisp but not burnt. For an air fryer, cook at 300°F / 150°C for 6–10 minutes in batches, shaking halfway. Remove and let cool — kale will crisp more as it cools.

Arrange grilled sweet potato slices on a serving platter. Spoon dollops or a smear of cilantro-lime aioli across the potatoes. Spoon pumpkin seed salsa macha in small spoonfuls atop each potato piece. Scatter crispy kale over the top and sprinkle reserved toasted pepitas and fresh cilantro leaves. Finish with a squeeze of lime wedges and a light sprinkle of coarse sea salt if desired. Serve warm.

medium sweet potatoes (about 6–8 oz each)

pepitas (hulled pumpkin seeds)

dried guajillo or ancho chilies, stems & seeds removed

dried arbol chilies, stems removed (optional for heat)

neutral oil (vegetable or grapeseed)

light brown sugar or panela

sherry vinegar or apple cider vinegar

garlic clove

fresh cilantro leaves, packed

water (to thin, if needed)

curly kale, stems removed and torn into bite-size pieces

fresh cilantro leaves

lime wedges

toasted pumpkin seeds (reserve some from pepitas)

coarse sea salt (optional)

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat. Brush each corn evenly with the vegetable oil and sprinkle with the kosher salt.

Preheat and prep

Place the oiled corn directly on the hot grill grates. Grill, turning every 2–3 minutes, until kernels are charred in spots on all sides and cooked through, about 10–12 minutes total. If using a very hot flame, watch closely to avoid burning; charred bits are desirable but not blackened all over.

1 Sweet Potato Wedge