The North Beach

The Soup

Bistec y Chile Rojo Tacos

Green Chile Stew

Fresh Beets Salad

Veggie Tacos

Coronado Club

Chips & Salsa

In a large cocktail shaker, combine the fresh lime juice, simple syrup, and gin. Fill the shaker with ice cubes, covering the liquid.

Mixing the Base

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill and combine the ingredients.

Shaking

Use a fine mesh strainer to pour the mixture into a large glass filled with ice cubes, allowing the liquid to flow while leaving any pulp behind.

Straining

Top the prepared cocktail with soda water, gently stirring to combine without losing the fizz.

Adding Soda

Garnish the cocktail with fresh mint leaves by gently slapping them between your hands to release their aroma before placing them on top.

Adding Mint

Add lime wedges to the rim of the glass for an extra touch of flavor and decoration.

Final Touch

Fresh Lime Juice

Simple Syrup

Soda Water

Fresh Mint Leaves

Lime Wedges

Ice Cubes

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Sauté the Base

Add minced garlic to the pot and sauté for another 1-2 minutes until fragrant.

Add Garlic

Add chopped carrots, celery, and potatoes to the pot. Stir to combine and cook for about 5 minutes.

Incorporate Vegetables

Pour in the vegetable broth and add the diced tomatoes. Stir well to combine all ingredients.

Pour in Broth and Tomatoes

Add the bay leaves, thyme, salt, and black pepper. Stir to ensure even distribution of the spices.

Season the Soup

Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30 minutes.

Simmer the Soup

After 30 minutes, add the green beans to the pot and continue to simmer for another 10 minutes.

Add Green Beans

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Final Adjustments

Remove bay leaves before serving. Ladle the soup into bowls and enjoy!

Serve

Olive Oil

Onion

Garlic Cloves

Carrots

Celery Stalks

Potatoes

Vegetable Broth

Diced Tomatoes

Green Beans

Bay Leaves

Thyme

Salt

Black Pepper

Remove the stems and seeds from the dried red chiles. Place them in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Remove from heat and let them cool slightly.

Prepare the Chiles

In a blender, combine the toasted chiles, garlic cloves, cumin, oregano, salt, and black pepper. Add 1/2 cup of water and blend until smooth. This will be your marinade.

Blend the Marinade

Place the flank steak in a large bowl or zip-top bag. Pour the marinade over the steak, ensuring it is well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

Marinate the Steak

Heat the olive oil in a skillet over medium-high heat. Remove the steak from the marinade, shaking off excess. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes.

Cook the Steak

Slice the steak against the grain into thin strips. Serve in warm tortillas with diced onion and your choice of toppings.

Slice and Serve

Flank steak

Dried red chiles (Guajillo or Ancho)

Garlic cloves

Cumin

Oregano

Black pepper

Olive oil

Cut the pork shoulder into 1-inch cubes. Season with salt and black pepper.

Prepare the Pork

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion becomes translucent, about 5 minutes.

Sauté the Aromatics

Increase the heat to medium-high. Add the seasoned pork cubes to the pot and brown them on all sides, approximately 8-10 minutes.

Brown the Pork

Stir in the diced green chiles, cumin, and a bit more salt to taste. Mix well and cook for another 2 minutes.

Add Chiles and Spices

Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil.

Add Broth and Potatoes

Reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender.

Simmer the Stew

Once the pork is tender, taste the stew and adjust seasoning with more salt, black pepper, and lime juice as needed.

Finish the Dish

Ladle the stew into bowls and garnish with fresh cilantro. Serve hot.

Garnish and Serve

Pork shoulder

Green chiles (diced)

Onion (chopped)

Garlic (minced)

Chicken broth

Potatoes (diced)

Lime (juiced)

Fresh cilantro (chopped)

Wash the fresh beets thoroughly under running water. Trim the tops and roots off each beet.

Prepare the Beets

Wrap each beet in aluminum foil and place them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 45 to 60 minutes until tender. You can check their doneness by inserting a fork. Remove from oven and let them cool.

Roast the Beets

Once the beets are cool enough to handle, peel off the skin using your hands or a paper towel. Cut the beets into bite-sized cubes or slices.

Peel and Slice the Beets

In a large bowl, add the arugula as the salad base.

Prepare the Salad Base

Gently add the roasted beet cubes and crumbled feta cheese to the arugula in the bowl.

Add the Beets and Feta

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Prepare the Dressing

Drizzle the dressing over the salad and toss gently to combine all ingredients without bruising the arugula.

Dress the Salad

Sprinkle the walnuts over the top of the salad for added crunch.

Add Walnuts

Serve immediately as a refreshing side dish or a light main course.

Fresh Beets

Arugula

Feta Cheese

Walnuts

Balsamic Vinegar

Honey

Dice the red bell pepper, red onion, and zucchini into small pieces. Set aside.

Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent.

Sauté the Vegetables

Add the diced red bell pepper and zucchini to the skillet. Cook for an additional 5 minutes until they begin to soften.

Add Remaining Vegetables

Stir in the black beans and corn kernels. Season with cumin, paprika, salt, and black pepper. Cook for another 3-4 minutes until everything is heated through.

Mix in Black Beans and Corn

Remove from heat and stir in chopped fresh cilantro. Adjust seasoning if necessary.

Finish with Cilantro

Black beans

Corn kernels

Red bell pepper

Red onion

Zucchini

Paprika

Fresh cilantro

Gather all the ingredients listed above and ensure they are fresh. Wash the romaine lettuce and slice the tomato into thin rounds.

Prepare the Ingredients

In a skillet over medium heat, cook the bacon slices until they are crispy, about 5-7 minutes. Remove them from the skillet and let them drain on paper towels.

Cook the Bacon

Optionally, you can toast the whole grain bread slices in the same skillet for about 1-2 minutes on each side until golden brown.

Toast the Bread

Spread mayonnaise on one slice of toasted bread and Dijon mustard on another slice. Layer the turkey breast, Swiss cheese, crispy bacon, lettuce, and tomato on top of the mayonnaise side. Sprinkle a pinch of salt and black pepper over the tomato.

Assemble the Sandwich

Top the sandwich with the slice of bread that has Dijon mustard. Press gently to hold everything together.

Complete the Sandwich

Cut the sandwich in half diagonally and serve immediately with chips or a side salad, if desired.

Whole grain bread

Sliced turkey breast

Bacon

Swiss cheese

Romaine lettuce

Tomato

Mayonnaise

Dijon mustard

Dice the tomatoes, onion, and jalapeño (removing seeds for less heat) into small pieces. Finely chop the cilantro as well.

Chopping Ingredients

In a medium bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.

Mixing the Salsa

Squeeze the juice of one lime over the mixture and add salt. Mix well to combine all ingredients.

Seasoning the Salsa

Cover the salsa with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.