Tequila Shot

Carnitas Taco

Carne Asada Taco

Pollo Taco

TE AMO

TE TOOLA AMO

Pineapple Mojito

Chips & Salsa

Mango Margarita

Classic Margarita

Tequila Sunrise

Pina Colada

A large flour tortilla filled with rice, beans, cheese, and your choice of meat.

Burrito

Refreshing mojito with rum, mint, and lime.

Mojito

Classic margarita with tequila, lime juice, and triple sec.

Margarita

Sizzling fajitas served with peppers and onions, served with tortillas.

Fajitas

Three tacos with your choice of protein, served with rice and beans.

Tacos

Melted cheese with chorizo, served with tortillas.

Queso Fundido

Freshly made guacamole served with tortilla chips.

Guacamole

Al Pastor Quesadilla

Dinner for four with build your own taco kit (12 tortillas), rice and beans, lettuce, pico de gallo, sour cream and churros! Pick two proteins.

Family Pack

Al Pastor Tacos

Side of Rice

Guacamole Side

Pour 1.5 ounces of your choice of tequila into a shot glass.

Prepare the Shot

Place 1 teaspoon of salt on the back of your hand, just above your thumb.

Add Salt

Cut a lime into wedges and keep one wedge handy.

Get Ready with Lime

Lick the salt from your hand, quickly drink the tequila shot, and then bite into the lime wedge.

Take the Shot

Tequila

Salt

Lime wedge

Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.

Prepare the Pork

Place the seasoned pork in a slow cooker. Add crushed garlic cloves, quartered onion, orange juice, lime juice, and bay leaves.

Add Aromatics

Cover and cook on low for 8 hours or until the pork is fork-tender.

Cook

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices.

Shred the Pork

In a dry skillet over medium heat, roast the tomatoes, onion, jalapeño, and garlic until they are charred and softened.

Roast the Ingredients

Transfer the roasted ingredients to a blender. Add cilantro, lime juice, and salt. Blend until smooth but slightly chunky.

Blend the Salsa

Heat the corn tortillas on a skillet until warm and pliable.

Warm the Tortillas

Place a generous amount of shredded pork on each tortilla. Top with salsa roja, sliced radishes, avocado, and a dollop of sour cream.

Assemble the Tacos

Serve the tacos with lime wedges on the side for squeezing.

Serve

Pork shoulder

Black pepper

Cumin

Oregano

Garlic cloves

Onion

Orange juice

Lime juice

Bay leaves

Tomatoes

Jalapeño

Cilantro

Corn tortillas

Radishes

Lime wedges

Avocado

Sour cream

In a bowl, combine the olive oil, lime juice, minced garlic, cumin, salt, and black pepper. Add the flank steak, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, preferably up to 2 hours.

Marinate the Steak

Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from grill and let it rest for 10 minutes before slicing.

Grill the Steak

In a blender, combine the quartered tomatillos, jalapeño, chopped cilantro, lime juice, minced garlic, and salt. Blend until smooth. Taste and adjust seasoning as needed.

Blend Ingredients

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

Slice the grilled steak against the grain into thin strips. Place some steak on each tortilla, top with salsa verde, sliced radishes, and avocado. Serve with lime wedges on the side.

Flank steak

Olive oil

Garlic cloves, minced

Tomatillos, husked and quartered

Jalapeño, stems removed

Cilantro, chopped

Garlic clove, minced

Radishes, thinly sliced

Avocado, sliced

In a medium saucepan, combine the boneless, skinless chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.

Cook the Chicken

Remove the chicken from the saucepan and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces.

Shred the Chicken

In a large skillet, heat olive oil over medium heat. Add the shredded chicken, salt, pepper, cumin, garlic powder, and onion powder. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld.

Season the Chicken

Dice the Roma tomatoes, red onion, and jalapeño pepper. Chop the fresh cilantro finely.

Chop the Vegetables

In a medium bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside for flavors to develop.

Mix the Pico de Gallo

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

Place a generous portion of seasoned shredded chicken in the center of each tortilla. Top with a spoonful of pico de gallo, slices of avocado, and a dollop of sour cream.

Serve the tacos immediately while warm, garnished with additional cilantro if desired.

Boneless, skinless chicken breasts

Chicken broth

Garlic powder

Onion powder

Roma tomatoes

Red onion

Fresh cilantro

Jalapeño pepper

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Cook the Onions and Garlic

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

Brown the Beef

Sprinkle the taco seasoning over the browned beef. Pour in the water and stir to combine. Bring to a simmer and let it cook for about 10 minutes until the mixture thickens slightly.

Season the Beef

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

Take a warm tortilla and add a generous spoonful of the taco filling. Top with shredded lettuce, diced tomatoes, and shredded cheese.

Fill the Tacos

Spoon a dollop of sour cream and salsa on top of the filling. Sprinkle with fresh cilantro.

Add Condiments

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

Ground Beef

Taco Seasoning

Water

Olive Oil

Onion, chopped

Garlic, minced

Corn Tortillas

Shredded Lettuce

Diced Tomatoes

Shredded Cheese

Sour Cream

Salsa

Fresh Cilantro, chopped

Lime, cut into wedges

Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking.

Preheat the Oven

Grease a 9x13 inch baking pan with butter or line it with parchment paper for easy removal.

Prepare Baking Pan

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

Combine Dry Ingredients

In another bowl, beat together the milk, eggs, melted butter, and vanilla extract until smooth and well mixed.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Mix Dry and Wet Ingredients

Fold in the cinnamon powder, nutmeg, and chocolate chips until evenly distributed throughout the batter.

Add Flavorings

Pour the batter into the prepared baking pan and spread it out evenly with a spatula.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.

Cool the Dish

Cut into squares and serve warm. Enjoy your delicious TE TOOLA AMO!

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Butter

Vanilla extract

Cinnamon powder

Nutmeg

Chocolate chips

Start by preparing the fresh pineapple. Cut the pineapple into small chunks or use a pineapple corer to get fresh pineapple pieces. Measure out 1 cup of pineapple chunks.

Prepare Fresh Pineapple

In a sturdy glass or cocktail shaker, muddle the fresh mint leaves gently to release their oils. Add the pineapple chunks to the glass.

Muddle Mint and Pineapple

Add lime juice and simple syrup to the muddled mixture. This will provide both acidity and sweetness to the drink.

Add Lime Juice and Simple Syrup

Pour in the white rum and mix all the ingredients together, either by stirring with a spoon or shaking in a shaker.

Add White Rum

Fill the glass with ice cubes and top off with club soda, giving the drink a refreshing fizz.

Add Ice and Club Soda

Garnish your drink with additional mint leaves and a slice of pineapple on the rim of the glass for a decorative touch.

Garnish the Mojito

Serve immediately with a lime wedge on the side for extra flavor and enjoy your refreshing Pineapple Mojito!

Fresh Pineapple

Fresh Mint Leaves

Lime Juice

White Rum

Simple Syrup

Club Soda

Ice Cubes

Lime Wedge

Additional Mint Leaves

Pineapple Slice

Cut each corn tortilla into 6 triangles to form chips.

Prepare the Tortillas

In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the tortilla triangles to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes.

Fry the Chips

Remove the chips from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.