Local Beer

Soda 500 ML

Margarita Jumbo

Caldo 7 Mares

Molcajete Tradicional

Churrasco Plate

Carne Asada

Oysters

Fried Yucca

Queso Flameado

Cheese Dip

Guacamole

A delicious selection of pupusas, tamales, and tacos to share.

Family Platter

Besitos Tesoro

Choose any three pupusas, served with curtido and salsa.

Pupusa Combo

In a large brew kettle, combine the barley malt with 20 liters of water. Heat the mixture to approximately 65°C (149°F) and maintain this temperature for about 60 minutes to allow the starches in the malt to convert to sugars.

Mashing

After mashing, separate the liquid wort from the spent grains. This can be done by using a mesh strainer or a lauter tun. Collect the wort in a clean vessel.

Lautering

Bring the wort to a boil and add the hops. Boil for 60 minutes, adding any optional flavoring agents during the last 15 minutes of the boil.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath to a temperature suitable for fermentation (around 20°C or 68°F).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for about 1-2 weeks.

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, adding corn sugar at this stage if carbonation is desired. Cap the bottles and let them condition for another 1-2 weeks.

Bottling

Once conditioning is complete, chill the beer and enjoy your local brew!

Enjoy

Barley Malt

Hops

Water

Yeast

Corn Sugar

Flavoring Agents (e.g., Orange Peel, Coriander)

In a large mixing bowl, combine the sugar and citric acid. Stir well to ensure the sugar is evenly distributed.

Mixing the Ingredients

Add the natural flavoring to the sugar mixture. Stir until well combined.

Adding Flavor

Slowly pour the carbonated water into the mixture while stirring gently to avoid losing carbonation.

Carbonation Process

Add a drop of food coloring to the mixture and stir lightly until the color is evenly blended.

Coloring the Soda

Pour the soda into a glass and add a slice of fresh fruit for garnish if desired. Serve immediately or chill in the refrigerator before serving.

Chill and Serve

Carbonated Water

Sugar

Citric Acid

Natural Flavoring

Food Coloring

Fresh Fruits (for garnish)

Run a lime wedge around the rim of each glass. Dip the rim into coarse sea salt to coat it evenly. Set aside.

Prepare the Glasses

In a large pitcher, combine tequila, triple sec, fresh lime juice, and simple syrup. Stir well until all ingredients are fully blended.

Mix the Ingredients

Fill the pitcher with ice cubes and stir again to chill the mixture thoroughly.

Add Ice

Pour the margarita mixture into the prepared glasses filled with ice.

Pour the Drink

Garnish each drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Ice Cubes

Lime Wedges

Coarse Sea Salt

Clean and prepare all seafood ingredients by peeling and deveining shrimp, cleaning clams, mussels, and scallops. Cut fish fillet into chunks and squid into rings.

Prepare the Ingredients

Dice the onion, bell pepper, and chop the tomatoes and cilantro. Mince the garlic.

Chop Vegetables

In a large pot, heat olive oil over medium heat. Add minced garlic, diced onion, and bell pepper. Sauté until the onion becomes translucent.

Sauté Aromatics

Stir in the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for about 5 minutes until the tomatoes soften.

Add Tomatoes and Spices

Pour in the fish stock or seafood broth. Add bay leaves and bring the mixture to a boil.

Add Fish Stock

Once boiling, reduce the heat to medium-low and add all the seafood (shrimp, squid, scallops, fish, mussels, clams). Cook for 5-7 minutes or until the seafood is cooked through and opaque.

Cook Seafood

Remove from heat. Stir in lime juice and chopped cilantro. Adjust seasoning with more salt and pepper if needed. Serve hot.

Finish and Serve

Shrimp, peeled and deveined

Squid, cleaned and cut into rings

Scallops, cleaned

Fish fillet (e.g., tilapia or cod), cut into chunks

Mussels, cleaned

Clams, cleaned

Olive oil

Garlic, minced

Onion, diced

Tomatoes, chopped

Bell pepper, diced

Cilantro, chopped

Lime, juiced

Fish stock or seafood broth

Bay leaves

Cumin

Paprika

Salt

Black pepper

Start by roasting the tomatoes and jalapeño peppers.

Prepare the Salsa

Preheat a skillet over medium heat. Place the tomatoes and jalapeño peppers in the skillet. Roast them until the tomatoes are charred and soft, and the jalapeños are blistered on all sides, about 10-15 minutes.

Once roasted, remove the tomatoes and jalapeños from the heat. Allow them to cool slightly before peeling the skins off the tomatoes and removing the stems from the jalapeños.

In a molcajete (or mortar and pestle), add the peeled tomatoes, roasted jalapeños, garlic cloves, and salt. Grind the ingredients together until you achieve a chunky salsa consistency.

Add the chopped cilantro and lime juice to the salsa. Mix well and set aside.

Prepare the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until creamy. Add a pinch of salt and lime juice to taste.

Heat the Tortillas

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

Assemble and enjoy your traditional molcajete!

Serve

To serve, place the salsa in the center of a large plate. Add the mashed avocado on one side and the warm corn tortillas on the other. Enjoy with friends or family!

Tomatoes

Jalapeño peppers

Garlic cloves

Cilantro

Lime

Avocado

Corn tortillas

In a large bowl, combine the olive oil, minced garlic cloves, fresh lime juice, salt, and black pepper. Add the flank steak and ensure it is well coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.

Marinate the Flank Steak

Preheat your grill to medium-high heat. Remove the flank steak from the marinade and let any excess liquid drip off. Place it on the grill and cook for about 5-7 minutes per side for medium-rare, or until your desired doneness is achieved. Remove from the grill and let rest for 5 minutes before slicing.

Grill the Steak

While the steak is resting, prepare the sides. Heat the cooked rice and black beans in a saucepan over medium heat until warmed through. Slice the avocado and chop the fresh cilantro for garnishing.

Prepare the Sides

Slice the rested flank steak against the grain and arrange it on a large serving platter. Serve with warm rice, black beans, chimichurri sauce, sliced avocado, and sprinkle fresh cilantro on top.

Assemble the Plate

Flank steak

Fresh lime juice

Cooked rice

Black beans

Chimichurri sauce

Sliced avocado

Fresh cilantro

In a large bowl, combine olive oil, fresh lime juice, soy sauce, minced garlic, ground cumin, dried oregano, black pepper, and salt. Whisk together until well blended.

Prepare the Marinade

Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well covered. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Marinate the Steak

Preheat your grill to medium-high heat (about 400-450°F).

Preheat the Grill

Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is achieved.

Once cooked, transfer the steak to a cutting board and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain into thin strips. Serve with optional garnishes such as chopped onions, cilantro, diced tomatoes, and lime wedges.

Slice and Serve

Soy sauce

Garlic cloves, minced

Ground cumin

Dried oregano

Fresh cilantro, chopped

Chopped onions

Chopped cilantro

Diced tomatoes

Lime wedges

Begin by preparing a serving plate. Place crushed ice in the center of the plate to create a bed for the oysters. This will keep them chilled and fresh.

Prepare the Serving Plate

Rinse the fresh oysters under cold running water to remove any dirt or debris. Scrub the shells with a brush if necessary. Pat them dry with a clean towel.

Clean the Oysters

Using an oyster knife, carefully shuck each oyster. Hold the oyster in a towel with the hinge facing you. Insert the knife into the hinge and twist to pry it open. Slide the knife under the oyster meat to detach it from the shell. Leave the oyster in the bottom shell.

Shuck the Oysters

Sprinkle a pinch of salt over the oysters for added flavor. This enhances the natural taste of the oysters.

Season the Oysters

Serve the oysters with lemon wedges on the side. Additionally, provide hot sauce and cocktail sauce for dipping. Arrange everything on the crushed ice for a beautiful presentation.

Add Accompaniments

Oysters are best served fresh and cold. Encourage guests to enjoy them immediately after shucking for the best taste.

Serve Immediately

Fresh oysters

Lemon wedges

Hot sauce

Cocktail sauce

Crushed ice

Carefully peel the yucca using a vegetable peeler, removing the tough outer skin. Make sure to remove all the fibrous parts.

Peeling the Yucca

Cut the peeled yucca into 2-inch pieces to ensure even cooking.

Cutting the Yucca

Place the cut yucca pieces in a large pot of salted water. Bring to a boil and cook for about 20-25 minutes until they are tender but not falling apart.

Boiling the Yucca

Once cooked, drain the yucca and allow it to cool slightly.

Draining the Yucca

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

Heating the Oil

Carefully add the boiled yucca pieces to the hot oil in batches. Fry until they are golden brown and crispy, about 5-7 minutes.

Frying the Yucca

Use a slotted spoon to remove the fried yucca from the oil and place them on a paper towel-lined plate to drain excess oil.

Draining Excess Oil

While still hot, sprinkle the fried yucca with salt and pepper to taste.

Seasoning

In a small bowl, combine the mayonnaise, minced garlic, lemon juice, and chopped cilantro. Mix well until smooth.