Penne, roasted tomato cream, basil, burrata

Pasta Caprese Alla Dondi

Chips and Salsa

Coffee

Mimosa

Grilled chicken breast with lettuce, tomato, and mayo on a brioche bun.

Grilled Chicken Sandwich

SINCE 1988

Steak

Mojito

Flan

Fresh fish marinated in lime juice with onions, cilantro, and jalapeño.

Ceviche

Tiramisu

Stuffed Mushrooms

Toasted bread topped with tomatoes, garlic, and basil.

Bruschetta

Served with seasonal vegetables and a lemon butter sauce.

Grilled Salmon

Crispy Pork Belly

Crispy tortilla chips served with fresh salsa.

Chips & Salsa

Turkey, bacon, lettuce, tomato, and mayo on toasted bread.

Club Sandwich

Grilled Cheese Sandwich

Romaine lettuce, croutons, and parmesan cheese with Caesar dressing.

Caesar Salad

Scrambled eggs, cheese, and salsa wrapped in a tortilla.

Breakfast Burrito

Thick slices of bread dipped in egg batter and grilled.

French Toast

Traditional Mexican rice drink flavored with cinnamon.

Horchata

Corn tortillas stuffed with chicken and topped with red sauce.

Chicken Enchiladas

Melted cheese served with flour tortillas.

Queso Fundido

In a large pot of salted boiling water, add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Penne

Preheat your oven to 200°C (400°F). In a baking dish, toss the cherry tomatoes with olive oil, minced garlic, salt, and black pepper. Roast in the oven for about 25-30 minutes or until the tomatoes are blistered and softened.

Roast the Tomatoes

Once the tomatoes are roasted, transfer them to a blender. Add the heavy cream and blend until smooth. Adjust seasoning with additional salt and pepper if needed.

Make the Cream

In a large mixing bowl, combine the cooked penne pasta with the roasted tomato cream. Toss until the pasta is well-coated.

Mix Pasta with Sauce

Serve the pasta in bowls, topped with fresh basil leaves and pieces of burrata cheese. Drizzle with a little extra olive oil if desired.

Plate and Garnish

Penne pasta

Cherry tomatoes

Olive oil

Garlic cloves, minced

Heavy cream

Salt

Black pepper

Fresh basil leaves

Burrata cheese

Stack the corn tortillas and cut them into triangle shapes, like pizza slices.

Cut the Corn Tortillas

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

Heat the Oil

Carefully add the tortilla triangles to the hot oil in batches. Fry them for about 2-3 minutes or until they are golden brown and crispy.

Fry the Tortilla Chips

Remove the chips with a slotted spoon and place them on paper towels to drain excess oil. Sprinkle with salt while they are still warm.

Drain and Season

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

Prepare the Ingredients

In a bowl, combine the diced tomatoes, red onion, jalapeño, and cilantro. Add lime juice and salt to taste.

Mix the Salsa

Let the salsa sit for at least 15 minutes to allow the flavors to meld together before serving.

Chill the Salsa

Corn tortillas

Vegetable oil

Tomatoes

Red onion

Fresh cilantro

Jalapeño pepper

Lime juice

Using a coffee grinder, grind 2 cups of coffee beans to a medium-coarse consistency.

Grind the Coffee Beans

In a kettle or pot, bring 4 cups of water to a boil. Remove from heat once boiling.

Prepare the Water

Place the ground coffee in a French press or coffee maker. Pour the hot water over the coffee grounds.

Combine Coffee and Water

Allow the coffee to steep for 4 minutes in the French press or coffee maker.

Steep the Coffee

If using a French press, press the plunger down slowly. Pour the coffee into cups.

Press and Serve

Add 2 tablespoons of sugar and 1 cup of milk to taste, stirring until dissolved.

Add Sugar and Milk

Serve hot and enjoy your freshly brewed coffee!

Enjoy

Coffee Beans

Water

Sugar

Milk

Place the bottle of sparkling wine in the refrigerator for at least 2 hours before serving, or until well chilled.

Chill the Sparkling Wine

If using fresh oranges, cut them in half and juice them using a citrus juicer until you have 2 cups of fresh orange juice. Strain the juice if you prefer a smoother texture.

Juicing Oranges

In a large pitcher, combine the chilled sparkling wine and fresh orange juice. Gently stir to mix; avoid shaking to preserve the bubbles.

Mixing the Mimosa

Pour the mimosa mixture into champagne flutes, filling each glass halfway. Garnish with an orange slice on the rim of each glass if desired.

Serving

Sparkling Wine

Fresh Orange Juice

Orange Slices

In a bowl, combine the olive oil, salt, black pepper, garlic powder, and paprika. Mix well to create a marinade.

Marinate the Chicken

Add the boneless, skinless chicken breasts to the marinade and coat them evenly. Cover and let marinate in the refrigerator for at least 30 minutes.

Coat the Chicken

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Grill for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.

Rest the Chicken

Prepare the Tomato

On the bottom half of each brioche bun, spread 2 tablespoons of mayonnaise. Layer with lettuce leaves, followed by sliced grilled chicken, and top with tomato slices. Place the top half of the bun on the sandwich.

Assemble the Sandwich

Serve the grilled chicken sandwiches immediately while they are warm.

Serve

Boneless, skinless chicken breasts

Garlic powder

Paprika

Brioche buns

Lettuce leaves

Tomato

Mayonnaise

Preheat your oven to 350°F (175°C) to ensure it’s hot when you put your mix in.

Preheat the Oven

Grease and flour a 9x13 inch baking dish or line it with parchment paper to prevent sticking.

Prepare the Baking Dish

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

Combine Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted unsalted butter, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.

Combine Mixtures

Gently fold in the cocoa powder, chocolate chips, and nuts (if using) into the batter until evenly distributed.

Incorporate Cocoa and Chips

Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Pour Batter and Bake

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

Cool Down

All-purpose flour

Granulated sugar

Baking powder

Eggs

Unsalted butter

Vanilla extract

Cocoa powder

Chocolate chips

Nuts (optional)

Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the steak cook evenly.

Prepare the Steak

Pat the steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper. Make sure to cover the entire surface of the steak.

Season the Steak

Place a large skillet or frying pan over high heat and let it get very hot. A cast-iron skillet works best for this.

Heat the Pan

Once the pan is hot, add the steaks to the skillet. Sear for 4-5 minutes without moving them, until a crust forms on the bottom.

Sear the Steak

Flip the steaks using tongs. Add the crushed garlic cloves and rosemary sprigs to the pan. Cook for another 4-5 minutes for medium-rare. Adjust cooking time according to your desired doneness.

Flip and Add Aromatics

As the steak cooks, tilt the pan slightly and use a spoon to baste the meat with the melted fat and juices for added flavor.

Baste the Steak

Once cooked to your liking, remove the steak from the pan and place it on a cutting board. Tent with foil and let it rest for 5-10 minutes to allow the juices to redistribute.

Let the Steak Rest

After resting, slice the steak against the grain and serve immediately. Enjoy with your favorite sides!

Slice and Serve

Ribeye Steak

Olive Oil

Black Pepper

Garlic Cloves

Fresh Rosemary

In a sturdy glass or cocktail shaker, add the fresh mint leaves and sugar. Use a muddler or the back of a spoon to gently press the mint leaves against the bottom of the glass to release the oils and aroma. Do this gently to avoid tearing the leaves too much.

Muddle the Mint and Sugar

Cut the lime in half and squeeze the juice from one half into the glass over the muddled mint and sugar. Reserve the other half for garnish. If desired, you can also add a few lime wedges to the mixture for extra flavor.

Add Lime Juice

Pour the white rum into the glass with the muddled mint, sugar, and lime juice. Stir gently to combine all the ingredients.

Add White Rum

Fill the glass with ice cubes, then top off with soda water. Stir gently to mix all the ingredients together without losing the carbonation.

Add Soda Water

Take the reserved lime half and cut it into wedges. Garnish your mojito with the lime wedges and a sprig of fresh mint. Serve immediately with a straw if desired.

Garnish and Serve

White rum

Fresh mint leaves

Lime

Soda water

In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir gently over medium heat until the sugar dissolves completely.

Prepare the Caramel

Increase the heat and bring the mixture to a boil without stirring. Allow it to boil until it turns a golden amber color, about 8-10 minutes. Remove from heat immediately to prevent burning.

Cook the Caramel

Quickly pour the caramel into the bottom of a flan mold or a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.

Coat the Flan Mold

In a large mixing bowl, whisk together 4 large eggs. Add in the can of sweetened condensed milk, the can of evaporated milk, 1 tsp of vanilla extract, and a pinch of salt. Blend until smooth.

Prepare the Custard Mixture

Carefully pour the custard mixture over the hardened caramel in the flan mold.

Combine Mixture with Caramel

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

Prepare the Water Bath

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