Agua Fresca

Carnitas Quesadilla

Pollo Quesadilla

Carne Asada Quesadilla

Fish Burrito

Fish Taco

Quesadilla de Asada

Taco de Pescado

Taco de Asada

Homemade salsa served with tortilla chips.

Salsa

Grilled cheese-filled tortillas with your choice of meat.

Quesadillas

Large flour tortilla filled with rice, beans, and your choice of meat.

Burritos

Soda

Tortilla chips topped with melted cheese, jalapeños, and guacamole.

Nachos

Quesadilla de Pollo

Creamy cheese dip with spices, served with tortilla chips.

Queso Dip

Quesadilla de Carnitas

Burrito al Pastor

Taco de Pollo

Taco de Carnitas

Taco al Pastor

Margarita

Horachata

Churros

In a pitcher, combine 4 cups of water and 1 cup of sugar. Stir until the sugar is completely dissolved.

Prepare the Base

Pour in 1 cup of fresh lime juice into the pitcher with the sugar water. Mix well.

Add Lime Juice

In a blender, add 2 cups of your choice of fresh fruit (such as watermelon, mango, or strawberries) and blend until smooth.

Blend the Fruit

Strain the blended fruit mixture into the pitcher with the lime and sugar water. Stir to combine.

Combine with Base

Tear a bunch of fresh mint leaves and add them to the Agua Fresca mixture. Stir gently.

Add Mint

Refrigerate for at least 30 minutes before serving. Serve over ice with lime slices and fresh fruit pieces as garnish if desired.

Chill and Serve

Water

Sugar

Lime Juice

Fresh Fruit (e.g., watermelon, mango, or strawberries)

Mint Leaves

Lime Slices

Fresh Fruit Pieces

In a slow cooker, place the pork shoulder and season it with salt, pepper, cumin, oregano, and minced garlic. Add orange juice, lime juice, and bay leaves. Cover and cook on low for about 8 hours or until the pork is tender and shreds easily.

Cook the Pork

Once cooked, remove the pork from the slow cooker and let it cool slightly. Shred the meat using two forks and return it to the slow cooker, mixing it with the juices. Leave on warm until ready to assemble quesadillas.

Shred the Pork

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet, add a generous amount of shredded cheddar and Monterey Jack cheese, followed by a layer of carnitas and a sprinkle of cilantro.

Prepare the Quesadilla

Top with another tortilla and press gently. Cook for 3-4 minutes on one side until golden brown and the cheese starts to melt. Carefully flip and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted.

Cook the Quesadilla

Remove the quesadilla from the skillet and let it rest for a minute before cutting into wedges. Repeat the process for remaining tortillas, adding more olive oil as needed. Serve warm with sour cream and guacamole on the side.

Repeat and Serve

Pork shoulder

Orange juice

Lime juice

Garlic cloves, minced

Cumin

Oregano

Salt

Pepper

Bay leaves

Flour tortillas

Cheddar cheese, shredded

Monterey Jack cheese, shredded

Olive oil

Sour cream

Guacamole

Fresh cilantro, chopped

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the boneless, skinless chicken breasts and season them with ground cumin, chili powder, garlic powder, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.

Cook the Chicken

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Shred the chicken using two forks or your hands and set aside.

Shred the Chicken

In the same skillet, reduce the heat to low. Place one tortilla on the skillet. On one half of the tortilla, add a layer of shredded cheddar cheese (1/2 cup), followed by 1/2 cup of shredded mozzarella cheese, and then a portion of the shredded chicken. If desired, sprinkle some fresh cilantro on top.

Prepare the Tortilla

Fold the tortilla in half over the filling and press down gently. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted.

Fold and Cook

Repeat the assembly and cooking process for the remaining tortillas and filling.

Repeat the Process

Cut the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole on the side.

Serve Hot

Boneless, skinless chicken breasts

Tortillas (flour or corn)

Shredded cheddar cheese

Shredded mozzarella cheese

Ground cumin

Chili powder

Garlic powder

Black pepper

Fresh cilantro (optional)

In a bowl, mix the olive oil, garlic powder, cumin, chili powder, salt, and black pepper. Add the flank steak and coat well. Let it marinate for at least 30 minutes.

Marinate the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes per side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.

Cook the Steak

In the same skillet used for the steak, add diced onion and bell pepper. Sauté over medium heat until softened and slightly caramelized, about 5-7 minutes. Remove from heat and mix in chopped cilantro.

Sauté the Vegetables

On one half of a flour tortilla, layer sliced steak, sautéed vegetables, and shredded cheese. Fold the tortilla in half.

Assemble the Quesadilla

Heat a clean skillet over medium heat. Cook the quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas.

Cut the quesadillas into wedges and serve hot with sour cream and salsa on the side.

Serve

Flank steak

Onion

Bell pepper

Cilantro

Shredded cheese (cheddar or Monterey Jack)

In a medium bowl, combine the olive oil, lime juice, garlic powder, cumin, salt, and black pepper. Add the fish fillets and coat them evenly with the marinade. Let the fish marinate for at least 15 minutes.

Prepare the Fish

Preheat a grill or skillet over medium-high heat. Remove the fish from the marinade and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let it cool slightly.

Cook the Fish

Lay a tortilla flat on a clean surface. Place a portion of the cooked fish in the center, followed by a handful of shredded cabbage, slices of avocado, a dollop of sour cream, a sprinkle of chopped cilantro, and a few cherry tomato halves.

Assemble the Burrito

Fold the sides of the tortilla over the filling, then roll the bottom up tightly, tucking in the sides as you go to form a burrito. Repeat with the remaining tortillas and fillings.

Wrap the Burrito

Cut the burrito in half if desired and serve immediately. Enjoy with extra lime wedges or your favorite hot sauce.

white fish fillets (such as cod or tilapia)

olive oil

lime juice

garlic powder

cumin

salt

black pepper

tortillas (large)

cabbage, shredded

avocado, sliced

sour cream

fresh cilantro, chopped

cherry tomatoes, halved

In a medium bowl, whisk together olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper until well combined.

Prepare the Marinade

Add the white fish fillets to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Marinate the Fish

Preheat a grill or skillet over medium-high heat. Remove the fish from the marinade and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Once cooked, remove the fish from the heat and let it rest for a couple of minutes. Then, use a fork to flake the fish into bite-sized pieces.

Flake the Fish

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, place a generous portion of the flaked fish, followed by shredded cabbage, chopped cilantro, a dollop of sour cream (or Greek yogurt), and a spoonful of salsa.

Assemble the Tacos

Serve the tacos immediately with lime wedges on the side for squeezing over the top.

white fish fillets

paprika

corn tortillas

sour cream or Greek yogurt

salsa

lime wedges

In a bowl, combine garlic powder, cumin, chili powder, salt, and black pepper. Rub the mixture onto the skirt steak evenly. Let it marinate for at least 30 minutes at room temperature or up to overnight in the refrigerator.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated steak and cook for 4-5 minutes on each side or until it reaches your desired doneness. Remove from the skillet and let it rest for 5 minutes before slicing thinly against the grain.

In the same skillet, add another tablespoon of olive oil and reduce heat to medium. Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over it. Add a portion of the sliced steak on top of the cheese, then sprinkle the remaining cheese over the steak. Top with another tortilla.

Prepare Quesadilla

Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes on the other side until golden brown and the cheese is fully melted.

Remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges and serve with sour cream, salsa, chopped cilantro, and sliced jalapeños on the side.

Slice and Serve

Skirt steak (or flank steak)

Shredded cheese (Cheddar or Monterey Jack)

Chopped fresh cilantro

Sliced jalapeños

In a bowl, combine lime juice, olive oil, garlic powder, cumin, salt, and black pepper. Mix well.

Add the white fish fillets to the marinade, ensuring they are evenly coated. Cover and let it marinate in the refrigerator for at least 30 minutes.

Heat a grill or skillet over medium-high heat. Remove the fish from the marinade and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. Remove from heat.

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

On each tortilla, place a portion of the cooked fish. Top with shredded cabbage, chopped cilantro, slices of avocado, a dollop of sour cream, and a spoonful of salsa or pico de gallo.

Serve the tacos immediately while warm, with extra lime wedges on the side if desired.

White fish fillets (such as tilapia or cod)

Corn tortillas

Cabbage, shredded

Avocado, sliced

Salsa or pico de gallo

In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk until well mixed. Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and ensure the steak is well coated. Refrigerate for at least 1 hour, ideally overnight for better flavor.

Marinate the Flank Steak

Preheat your grill to medium-high heat. Remove the flank steak from the marinade and discard the remaining marinade. Place the steak on the grill and cook for about 6-7 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for 10 minutes. After resting, slice the steak against the grain into thin strips.

Rest and Slice the Steak

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side or until pliable. You can also wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 10 minutes.

On each warmed tortilla, add slices of the grilled flank steak. Top with chopped cilantro, diced onion, and thinly sliced radishes. Serve with lime wedges on the side and salsa if desired.

Build the Tacos

Paprika

Onion, diced

Radishes, thinly sliced

Lime wedges

Salsa (optional)

Dice the tomatoes, onion, and jalapeño pepper into small pieces. If you prefer a milder salsa, remove the seeds from the jalapeño before chopping.

Chop the Vegetables

Finely chop the fresh cilantro and set it aside.

Chop the Cilantro

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

Combine Ingredients

Sprinkle in the salt, black pepper, and garlic powder. Squeeze the juice of one lime over the mixture.

Add Seasonings

Mix all ingredients well until combined. Serve the salsa in a bowl with tortilla chips on the side for dipping.

Agua Fresca

Carnitas Quesadilla

Pollo Quesadilla

Carne Asada Quesadilla

Fish Burrito

Fish Taco

Quesadilla De Asada

Taco De Pescado

Taco De Asada

Salsa

Quesadillas

Burritos

Soda

Nachos

Quesadilla De Pollo

Queso Dip

Quesadilla De Carnitas

Burrito Al Pastor

Taco De Pollo

Taco De Carnitas

Taco Al Pastor

Margarita

Horachata

Churros