Two tostadas topped with redried beans, chicken tinga, lettuce, cream, radishes, queso fresco and avocado.

Chicken Tinga Tostada

Wings

Nacho Fries

Dirty Fries

Wing

Ceviche

Flautas

Sopes

Tostadas

Dip Trio

Draft Beer

House Wine

Quesabirrias

Street Tacos

Three tightly tucked corn tortillas with your choice of protein: chicken, al pastor, steak, or carnitas. Covered in your selection of red or green sauce, layered with melted jack, arugula and radishes, topped off with two over easy eggs.

Breakfast Enchiladas

The Huevos Divorciados is an authentic Mexican egg dish featuring two divorced eggs sunny side up with “each egg going its separate way,” served under two different sauces, salsa verde and salsa roja nestled on two separate, crispy corn tortillas, and refried beans.

Huevos Divorciados

Two sunny side-ups topped with our homemade tomato sauce, chunky pico, and avocado slices. Served with a side of refried beans for a cowboy-style Mexican classic.

Huevos Rancheros

Loaded dirty fries for breakfast will keep you satisfied all day! Topped with your choice of grilled chicken, al pastor, steak, or carnitas. with melted jack and cheddar, spicy chipotle aioli, colorful pico, jalapeno slices, pickled onions, and one soft over-easy egg.

Breakfast Dirty Fries

The famous scramble with shredded carnitas served with colorful pico, rice, and a side of refried beans, and a side of country potatoes. This is what we call comfort food.

Egg Machaca

Served with our famous FAB country potatoes or hashbrowns and toast • Combo #1 Ham | Combo #2 Chorizo | Combo #3 Steak | Combo #4 Veggies

Omeletes

Two eggs your way with our famous FAB country potatoes or hashbrowns, and toast • Combo #1 Sausages | Combo #2 Bacon | Combo #3 Ham • Add Two Buttermilk Pancakes to Any Combo +$4.00

Breakfast Combos

Three slices of Texas toast sprinkled with powdered sugar and berries • Add Bacon or Sausage +$4.00

French Toast

Two buttermilk pancakes • Add Bacon or Sausage +$4.00

Pancakes

Chile Toreado

Heat a large skillet over medium heat and add 2 tbs vegetable oil. When the oil shimmers, fry each corn tostada 30–45 seconds per side until crisp and lightly golden. Transfer to a paper-towel-lined rack and season lightly with a pinch of salt. Alternatively, bake at 375°F (190°C) for 8–10 minutes, flipping once.

Crisp tostadas

Warm refried red beans in a small saucepan over low heat, stirring occasionally until smooth and heated through (about 5–7 minutes). If too thick, stir in 1–2 tbs water or broth to loosen. Keep warm until assembly.

Prep aromatics: peel and thinly slice the onion. Peel and smash the garlic cloves. Remove 2 chipotle peppers from the adobo can and finely chop them; reserve a little adobo sauce (about 1 tsp) if you like extra heat.

Sear and simmer chicken: In a medium skillet or saucepan, heat 1 tbs vegetable oil over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken and sear 2 minutes per side until lightly browned (it will finish cooking in the sauce). Remove chicken and set aside.

Cook onions and garlic: In the same pan reduce heat to medium, add the sliced onion and a pinch of salt, sauté 5–7 minutes until softened and beginning to caramelize. Add the smashed garlic and cook 30–60 seconds until fragrant.

Make tinga sauce: In a blender or food processor combine the chopped chipotle peppers, 3 oz tomato sauce, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp ground cumin, 1 bay leaf, and a pinch of salt. Blend to a smooth sauce. Taste and add reserved adobo sauce if you want more heat.

Simmer chicken in sauce: Pour the blended sauce into the skillet with the onions. Return the seared chicken to the pan, bringing the liquid to a gentle simmer. Reduce heat to low, cover, and simmer 15–18 minutes until the chicken reaches 165°F (74°C) and is tender.

Shred chicken: Remove chicken from the sauce and shred with two forks. Return shredded chicken to the pan and simmer uncovered 2–3 minutes so the meat absorbs the sauce. Adjust seasoning with up to 1/2 tsp more salt if needed. Remove bay leaf before assembling.

Prepare toppings: While the chicken simmers, shred the lettuce, thinly slice radishes, crumble queso fresco, slice the avocado and toss slices with 1/4 tsp salt and a squeeze of lime to prevent browning. If using, chop cilantro.

Assemble tostadas: Spread about 1/4 cup warm refried red beans onto each crispy tostada (you will have 4 tostadas; assemble two tostadas per serving). Divide the shredded chicken tinga evenly over the beans (about 1/2 cup chicken per tostada).

Add fresh toppings: Top each tostada with a handful (approximately 1/2 cup) of shredded lettuce, 2–3 radish slices, a drizzle (about 1 tbs) of Mexican crema, a sprinkle (about 2 tbs) of crumbled queso fresco, and 3–4 slices of avocado. Finish with chopped cilantro and a lime wedge on the side.

Serve immediately: Serve the tostadas right away so they remain crisp. Provide extra crema, hot sauce, or lime wedges at the table.

store-bought or homemade corn tostadas

refried red beans (canned or homemade)

vegetable oil (for crisping tostadas)

boneless skinless chicken thighs (or breasts)

white or yellow onion

garlic cloves

chipotle peppers in adobo (canned)

tomato sauce

chicken broth or water

dried oregano

ground cumin

bay leaf

salt

black pepper

vegetable oil

shredded romaine or green leaf lettuce

Mexican crema or sour cream

radishes, thinly sliced

queso fresco, crumbled

ripe avocado, sliced

fresh cilantro, chopped (optional)

lime wedges (for serving)

Preheat the Oven

In a large bowl, combine the chicken wings with olive oil, garlic powder, paprika, salt, black pepper, and cayenne pepper. Toss well to ensure all wings are evenly coated.

Prepare the Wings

Place the seasoned wings on a baking sheet lined with parchment paper, ensuring they are spaced out and not touching.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy.

Bake the Wings

In a small saucepan over medium heat, melt the stick of unsalted butter.

Melt the Butter

Once the butter is melted, add the hot sauce, honey, and vinegar. Whisk until fully combined and heated through.

Combine Ingredients

When the wings are done baking, place them in a large bowl and pour the buffalo sauce over them. Toss to coat the wings evenly.

Coat the Wings

Serve the wings hot with your favorite dipping sauce, such as ranch or blue cheese dressing.

Serve Hot

Chicken Wings

Olive Oil

Garlic Powder

Paprika

Salt

Black Pepper

Cayenne Pepper

Unsalted Butter

Hot Sauce

Honey

Vinegar

Preheat your oven or deep fryer according to the instructions on the frozen French fries package. Once ready, cook the fries for the recommended time until they are golden brown and crispy.

Cook the Fries

If you are frying the fries, place them on a plate lined with paper towels to absorb excess oil. If baking, just let them cool for a few minutes.

Drain Excess Oil

In a small bowl, combine the chili powder, garlic powder, onion powder, paprika, salt, and black pepper.

Mix the Seasoning

Once the fries are cooked and slightly cooled, sprinkle the seasoning mixture evenly over the fries, tossing to coat them well.

Season the Fries

Preheat your oven to 200°C (400°F). Spread the seasoned fries out on a baking sheet, then sprinkle the shredded cheddar cheese generously on top.

Add Cheese

Place the baking sheet in the oven and bake for about 5-7 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Remove the nacho fries from the oven and immediately top with sliced jalapeños, sour cream, guacamole, and chopped cilantro.

Add Toppings

Frozen French fries

Vegetable oil

Chili powder

Garlic powder

Onion powder

Black pepper

Shredded cheddar cheese

Jalapeños (sliced)

Sour cream

Guacamole

Fresh cilantro (chopped)

In a deep fryer or large pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). Carefully add the frozen French fries in batches, frying for about 3-5 minutes or until golden brown and crispy. Remove and drain on paper towels.

Fry the Potatoes

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat.

Brown the Ground Beef

Add diced onions and minced garlic to the skillet with the beef. Cook for an additional 3-4 minutes until the onions are translucent and fragrant. Season with salt and black pepper to taste.

Add Onions and Garlic

On a large serving platter or baking sheet, layer the hot fries evenly. Spoon the beef mixture over the fries.

Layer the Fries

Sprinkle shredded cheddar cheese generously over the beef. Then add sour cream, sliced green onions, and jalapeños (if using) on top.

Add Cheese and Toppings

Ground beef

Onion, diced

Garlic, minced

Cheddar cheese, shredded

Green onions, sliced

Jalapeños, sliced (optional)

In a large bowl, combine the olive oil, garlic powder, paprika, salt, black pepper, and hot sauce. Mix well. Add the chicken wings to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for best flavor.

Marinate the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Remove the marinated chicken wings from the refrigerator and arrange them in a single layer on the wire rack. This will help them cook evenly and become crispy.

Arrange the Wings

Bake in the preheated oven for 40-45 minutes, or until the wings are golden brown and crispy. Flip the wings halfway through cooking for even crispiness.

While the wings are baking, prepare your optional dipping sauce. Serve ranch dressing in a bowl and cut the celery sticks into manageable pieces.

Prepare Dipping Sauce (Optional)

Once the wings are done, remove them from the oven and let them rest for a few minutes. Serve hot with the optional ranch dressing and celery sticks on the side.

Serve the Wings

chicken wings

olive oil

garlic powder

paprika

hot sauce

ranch dressing

celery sticks

Using a sharp knife, cut the fresh white fish into small, bite-sized cubes. Make sure to remove any skin or bones.

Cut the Fish

Place the cubed fish in a glass or ceramic bowl and pour the lime juice over it. Ensure the fish is fully submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, or until the fish appears opaque and 'cooked' through the acid.

Marinate the Fish

Finely chop the red onion, tomato, cucumber, jalapeño pepper, and fresh cilantro. If you prefer less heat, remove the seeds from the jalapeño before chopping.

Chop Vegetables

Once the fish is ready, remove it from the refrigerator. Mix in the chopped vegetables with the marinated fish, ensuring even distribution.

Add Vegetables to Fish

Add salt and black pepper to the mixture, adjusting to taste. If desired, you can also add additional lime juice for extra zest.

Season the Ceviche

Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into small cubes and gently mix it into the ceviche.

Prepare Avocado

Serve the ceviche chilled in a bowl or on a plate, garnished with additional cilantro if desired. Enjoy with tortilla chips or on its own!

Serve

Fresh white fish (such as tilapia or cod)

Lime juice

Red onion

Tomato

Cucumber

Fresh cilantro

Jalapeño pepper

Avocado

In a large bowl, combine shredded chicken, shredded cheese, refried beans, chopped onion, garlic powder, cumin, salt, and black pepper. Mix until well combined.

Cook the Filling

In a dry skillet over medium heat, warm each corn tortilla for about 10-15 seconds on each side until pliable.

Warm the Tortillas

Place about 2 tablespoons of the filling on one end of each tortilla. Roll tightly and secure with a toothpick if necessary.

Fill the Tortillas

In a deep skillet or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the rolled flautas in the hot oil, frying in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes on each side.

Fry the Flautas

Remove the flautas from the oil and place them on a plate lined with paper towels to drain excess oil.

Drain the Flautas

Serve the flautas hot with sour cream and salsa or guacamole on the side.

Shredded Chicken

Shredded Cheese (Cheddar or Monterey Jack)

Refried Beans

Onion (finely chopped)

Cumin

Corn Tortillas

Vegetable Oil (for frying)

Sour Cream (for serving)

Salsa or Guacamole (for serving)

In a large mixing bowl, combine masa harina and salt. Gradually add warm water, mixing with your hands until a soft dough forms. The dough should be pliable but not sticky.

Prepare the Dough

Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a disc about 1/2 inch thick. Use your fingers to pinch the edges of each disc to create a raised border.