Margarita

Mexican Soda

Flan

Flour tortilla filled with rice, beans, and choice of meat

Burrito

Chips and Salsa

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Bebidas

Postres

Nachos

Entrees

Extras

Fin de Semana

Ensaladas - Salads

Vegetarianos - Vegetarian

Mariscos - Seafood

Tamales

Cemitas

Platillos - Platters

Burritos

Tortas - Sandwich

Moisten the rim of a chilled cocktail glass with a lime wedge and dip it into a plate of salt to coat the rim evenly.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, triple sec, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake the Mixture

Strain the mixture into the prepared glass over fresh ice. Optionally, you can serve it straight up without ice.

Strain and Serve

Garnish the drink with a lime slice on the rim of the glass for an extra touch of flavor and aesthetics.

Garnish

Tequila

Fresh lime juice

Triple sec (orange liqueur)

Simple syrup

Salt

Lime wedge

Lime slice

In a small saucepan, combine equal parts sugar and water (1 cup sugar to 1 cup water). Heat over medium heat until the sugar dissolves completely. Allow to cool before using.

Make Simple Syrup

In a large glass or pitcher, combine the sparkling water, fresh lime juice, and simple syrup. Stir gently to mix all the ingredients together.

Mix the Base

Pour in the Mexican lime soda and stir gently to combine all the flavors without losing too much carbonation.

Add Soda

Fill glasses with ice, pour the prepared mixture over the ice, and garnish with lime wedges and fresh mint leaves. Serve immediately and enjoy!

Garnish and Serve

Sparkling Water

Fresh Lime Juice

Simple Syrup

Mexican Lime Soda (like Jarritos)

Lime Wedges

Fresh Mint Leaves

In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil.

Make the Caramel

Continue boiling until the mixture turns a golden amber color. This should take about 8-10 minutes. Be careful not to burn it.

Monitor the Color

Once the caramel is ready, quickly pour it into a round flan mold or cake pan, tilting to coat the bottom evenly. Set aside to cool and harden.

Pour into Flan Mold

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and sugar. Blend until smooth and well combined.

Combine Ingredients

Carefully pour the milk and egg mixture over the hardened caramel in the flan mold.

Pour Mixture over Caramel

Preheat your oven to 350°F (175°C). Place the flan mold into a larger baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Prepare Water Bath

Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.

Bake

Once baked, remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.

Cool

To unmold, run a knife around the edge of the flan mold, then place a serving plate over the top and flip it over. Gently lift the mold to release the flan. Serve chilled.

Unmold and Serve

Sweetened Condensed Milk

Evaporated Milk

Eggs

Vanilla Extract

Sugar

Water

In a skillet over medium heat, add ground beef. Cook until browned, breaking it up with a spatula. Drain excess fat.

Cook the Ground Beef

Add taco seasoning to the cooked beef according to package instructions. Stir well and simmer for another 5 minutes.

Season the Beef

In a separate bowl, combine cooked rice and black beans. Mix well.

Prepare Beans and Rice

Warm the flour tortillas in a skillet or microwave until pliable, about 30 seconds.

Heat the Tortillas

On each tortilla, start by adding a scoop of the rice and bean mixture, followed by seasoned beef, shredded cheese, sour cream, lettuce, tomatoes, and jalapeños.

Layer the Ingredients

Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose all ingredients tightly.

Wrap the Burrito

Cut the burritos in half if desired and serve with additional sour cream or salsa on the side.

Serve the Burritos

Flour Tortilla

Cooked Rice

Black Beans (canned, drained and rinsed)

Ground Beef

Taco Seasoning

Shredded Cheese

Sour Cream

Chopped Lettuce

Diced Tomatoes

Sliced Jalapeños

Stack the corn tortillas and cut them into triangles (like a pizza) to create chip shapes.

Prepare the Tortillas

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

Heat the Oil

Carefully add a handful of tortilla triangles to the hot oil. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Fry the Chips

While the chips are still warm, sprinkle with salt to taste.

Season the Chips

Dice the tomatoes, red onion, and jalapeño pepper finely. Remove seeds from the jalapeño if you prefer less heat.

Chop the Vegetables

In a large bowl, combine the chopped tomatoes, red onion, jalapeño, and chopped cilantro.

Mix the Salsa

Squeeze the juice of one lime over the mixture and stir well.

Add Lime Juice

Add one teaspoon of salt to the salsa mixture and stir to combine. Adjust seasoning to taste.

Season the Salsa

Corn tortillas

Vegetable oil

Tomatoes

Red onion

Jalapeño pepper

Cilantro

Lime

Remove the sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the olive oil over the steak. Then, sprinkle salt and black pepper evenly on both sides.

Season the Steak

Heat a cast-iron skillet over medium-high heat until hot. Add the steak to the skillet and sear for 3-4 minutes on each side for medium-rare.

Sear the Steak

During the last minute of cooking, add the crushed garlic cloves to the skillet to infuse flavor.

Add Garlic

Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.

Rest the Steak

While the steak is resting, rinse the green asparagus under cold water and trim the ends.

Prepare Asparagus

In the same skillet, add the butter and let it melt over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender.

Cook Asparagus

Squeeze fresh lemon juice over the sautéed asparagus before serving.

Finish Asparagus

Sirloin Steak

Olive Oil

Garlic Cloves

Black Pepper

Green Asparagus

Lemon

Butter

In a bowl, combine olive oil, minced garlic, lemon juice, thyme, salt, and black pepper. Add the chicken breasts and coat evenly. Cover and let marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

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

Cook the Chicken

In a large skillet, melt the butter over medium heat. Add the mixed vegetables and season with salt and pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly caramelized.

Sauté the Vegetables

Fresh Chicken Breasts

Garlic, minced

Lemon Juice

Fresh Thyme

Mixed Vegetables (carrots, bell peppers, broccoli)

Salt and Pepper

Chop the onion, garlic, and red bell pepper into small pieces. Rinse and slice the avocado.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for about 2-3 minutes until fragrant.

Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the Beef

Stir in the chopped red bell pepper, canned tomatoes (with their juice), chili powder, cumin, salt, and black pepper. Bring to a simmer.

Incorporate Vegetables

Reduce heat and let the mixture simmer for about 15 minutes, stirring occasionally.

Simmer

Spoon the beef mixture into bowls. Top each serving with cheddar cheese, a dollop of sour cream, chopped green onions, and slices of avocado.

Serve the Dish

Onion

Garlic

Canned Tomatoes

Red Bell Pepper

Chili Powder

Cumin

Cheddar Cheese

Chopped Green Onions

Avocado

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the rest in a colander.

Drain the Pasta

In a large skillet, heat the olive oil over medium heat.

Heat the Olive Oil

Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté Garlic

Stir in the halved cherry tomatoes and cook for 4-5 minutes until they start to soften.

Add Tomatoes

Add the drained pasta to the skillet along with the reserved pasta water, and stir to combine.

Combine with Pasta

Remove the skillet from heat and stir in the chopped basil, grated Parmesan cheese, salt, and black pepper. Mix well until everything is combined.

Add Basil and Cheese

If desired, add optional ingredients like red pepper flakes and lemon juice. Serve immediately while hot.