Marinated, grilled and thinly sliced beef served alongside grilled shrimp and topped with grilled green onion. Surf and turf Mexican style – Muy Sabroso!

Steak, Shrimp, & Chicken Fajita

Authentic enchiladas with a Swiss cheese sauce.

Enchiladas Suizas (2)

Handed down for generations. Freshly prepared Mexican meatballs, fresh carrots, celery, tomato, and onions in a tasty light broth.

Menudo

Choice of shredded beef, ground beef or chicken, cheese and beans burrito, deep-fried and topped with lettuce, tomatoes, and olives. Served with guacamole and sour cream.

Carne Asade Burrito

Choice of marinated steak and/or chicken with onion, tomato, and bell pepper over a bed of iceberg lettuce. Topped with avocado slices and cotija cheese. Muy Sabroso!

Mexico Deluxe Salad

In a medium bowl whisk together 1/2 cup olive oil, 1/4 cup fresh lime juice, 2 tbsp soy sauce, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper and the optional 1 tsp finely chopped chipotle in adobo until combined.

Make the marinade

Reserve 1/4 cup of the marinade for basting/vegetables. Divide the remaining marinade into two portions: pour about 1/3 of it into a shallow dish or zip-top bag for the shrimp, and pour the rest into a separate dish or bag for the steak and chicken.

Portion marinade for proteins

Trim any excess fat from the flank steak and lightly pound chicken breasts to an even thickness (~1/2 inch). Pat shrimp dry. Place steak and chicken in the larger marinade, turning to coat. Place shrimp in the smaller portion, turning to coat. Marinate shrimp for 15–30 minutes and steak/chicken for 30–120 minutes in the refrigerator (up to 2 hours).

Prep proteins

While proteins marinate, core and slice bell peppers into 1/2-inch strips and slice the yellow onion into 1/2-inch slices. Trim root ends of scallions leaving green tops intact. Toss peppers and onion with the reserved 1/4 cup marinade, 1/2 tsp salt and 1/4 tsp black pepper. Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop, preheat a cast-iron skillet over medium-high heat with 1 tbsp oil.

Prep vegetables and heat grill

Place marinated bell peppers and onion directly on the hot grill or in a grill basket. Grill 6–8 minutes, turning occasionally, until softened and charred in spots. Move to a cooler part of the grill or remove to a tray and cover loosely with foil to keep warm.

Grill vegetables

Brush scallions lightly with melted butter or oil. Grill 2–3 minutes per side until charred and wilted. Remove and set aside for topping.

Grill green onions

Thread shrimp onto skewers or place directly on the grill. Grill shrimp 2–3 minutes per side until opaque and just cooked through. Baste once with reserved marinade or melted butter during the first turn. Remove from grill and keep warm.

Cook shrimp

Grill chicken breasts over direct medium-high heat 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain into strips.

Cook chicken

Grill flank or skirt steak over direct high heat 3–6 minutes per side depending on thickness and desired doneness (aim for medium-rare to medium). Use an instant-read thermometer: 130–135°F for medium-rare, 140°F for medium. Remove and let rest 5–10 minutes, then slice thinly across the grain into thin strips.

Cook steak

Warm tortillas on the grill for 10–20 seconds per side or in a dry skillet until pliable.

Lay a warm tortilla on a plate. Add a spoonful of grilled peppers and onions, a few slices of steak, a few slices of chicken, and 3–4 grilled shrimp. Top with chopped cilantro, a drizzle of sour cream or crema, shredded cheese if desired, and a wedge of lime. Garnish with charred green onion pieces.

Serve immediately while hot. Leftovers: store proteins and vegetables separately in airtight containers in the refrigerator for up to 3 days.

olive oil

lime juice (fresh)

soy sauce

chili powder

ground cumin

smoked paprika

garlic (minced)

brown sugar

salt

black pepper

chipotle in adobo (finely chopped, optional)

flank steak (or skirt steak)

large shrimp (peeled & deveined)

boneless skinless chicken breast

green bell pepper

red bell pepper

yellow onion

green onions (scallions)

fresh cilantro (chopped)

lime wedges

flour tortillas (6-8 inches)

butter (melted) or oil for basting

sour cream or crema

shredded cheddar or Mexican blend cheese

salt (for vegetables & shrimp)

black pepper (for vegetables & shrimp)

If not already cooked, poach two small chicken breasts in simmering salted water (enough to cover) for 12–15 minutes until cooked through. Let cool, then shred with two forks to yield about 2 cups. Reserve 1/4 cup of the poaching liquid if available to adjust moisture.

Prepare chicken

Mix shredded chicken with 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Keep refrigerated until assembly.

Toast the guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove stems and seeds. Place toasted chiles in a bowl and cover with 1/2 cup hot water; soak 10 minutes until softened.

In a small skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1/4 cup chopped white onion and 1 clove smashed garlic; sauté 2–3 minutes until translucent.

Transfer softened chiles (with soaking liquid), sautéed onion and garlic, 1 cup tomato sauce, 1/2 cup chicken broth, 1/4 tsp ground cumin and 1/2 tsp salt to a blender. Puree until smooth. Strain the sauce through a fine-mesh sieve into a bowl, pressing solids to extract flavor. Taste and adjust salt. Keep warm.

In a medium saucepan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and cook, whisking, 1–2 minutes to make a blond roux (do not brown).

Gradually whisk in 1 1/4 cups milk and 1/4 cup chicken broth, smoothing lumps and bringing mixture to a gentle simmer. Cook, stirring, until slightly thickened, about 3–4 minutes.

Reduce heat to low. Stir in 1 1/2 cups shredded Swiss cheese, 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg. Stir until cheese is fully melted and sauce is smooth. If sauce is too thick, whisk in up to 1–2 tbsp extra milk or reserved chicken poaching liquid to reach pourable consistency. Keep sauce warm on very low heat, stirring occasionally to prevent skin forming.

Preheat oven to 375°F (190°C). Lightly oil a 9x6-inch (or similarly sized) baking dish with a little vegetable oil or nonstick spray.

Warm the 6 corn tortillas to make them pliable: heat a skillet over medium-high, add 1–2 tsp oil and lightly fry each tortilla 10–15 seconds per side until soft and pliable, or microwave tortillas covered with a damp paper towel for 30 seconds. Keep tortillas covered so they stay warm.

Briefly dip each warmed tortilla into the tomato-chile sauce (just enough to wet both sides) or brush with a spoon so they are coated but not soggy. Place ~1/3 cup of the chicken filling in the center of each tortilla, roll tightly and place seam-side down in the prepared baking dish. Repeat to make 6 enchiladas.

Pour the warm Swiss cheese sauce evenly over the rolled enchiladas, using a spatula to help coat them. Sprinkle the remaining 1/2 cup shredded Swiss over the top.

Bake uncovered in the preheated oven 12–15 minutes until sauce is bubbling and cheese on top is melted. If you prefer a lightly browned top, place under broiler 1–2 minutes watching carefully.

Remove from oven and let rest 3–4 minutes. Drizzle with crema or dollops of sour cream, sprinkle with remaining chopped cilantro leaves and serve hot.

cooked shredded chicken

white onion

fresh cilantro, chopped

tomato sauce

chicken broth

dried guajillo chiles, stemmed and seeded

garlic cloves

white onion (for sauce)

salt (for sauce)

vegetable oil

unsalted butter

all-purpose flour

milk (whole preferred)

chicken broth (for sauce)

shredded Swiss cheese

salt (for cheese sauce)

freshly ground black pepper

ground nutmeg (optional)

corn tortillas

vegetable oil (for frying/softening tortillas)

additional shredded Swiss (for topping)

crema or sour cream

fresh cilantro leaves (for garnish)

Rinse the tripe thoroughly under cold water. Trim any excess fat. Rub with coarse salt and a splash of vinegar, rinse again to remove odor and residual bits, then cut into 1-inch pieces if not already cut.

If using beef shank or oxtail, rinse and pat dry; set aside to brown briefly later (optional).

In a large bowl, soak breadcrumbs in milk for 5 minutes. Add ground beef, ground pork, egg, minced garlic, finely minced onion, cumin, salt and pepper. Mix gently until combined; avoid overworking.

Combine ingredients

Form into small meatballs about 1 to 1.25 inches in diameter (yields ~24–28 meatballs). Place on a plate and refrigerate while preparing broth so they hold shape.

In a large heavy-bottomed pot (6–8 quart), add the cleaned tripe, optional beef shank/oxtail, whole halved onion, smashed garlic cloves, dried oregano, bay leaves, black pepper and the 10 cups of broth or water. Bring to a boil over high heat.

Once boiling, reduce heat to a steady simmer. Skim any foam or scum from the surface with a spoon. Partially cover and simmer gently for 1.5 to 2 hours, or until tripe is tender but still slightly chewy (testing a piece for tenderness). If using shank/oxtail, remove bones and shred any tender meat after cooking and return to pot.

After the initial simmer, add the carrots, celery and quartered tomatoes to the pot. Continue to simmer for another 20 minutes until vegetables are tender.

Gently drop the chilled meatballs into the simmering broth, spacing them so they don't stick together. Cover and simmer for 12–15 minutes, or until meatballs are cooked through (internal temperature 160°F / 71°C).

Taste the broth and adjust salt and pepper. If broth reduced too much, add up to 1–2 cups hot water or broth to reach desired consistency and simmer 5 minutes.

Remove the whole halved onion, bay leaves, and any large bones. If you prefer a lighter broth appearance, skim any excess fat from surface with a spoon or refrigerate briefly and remove solidified fat.

Ladle Menudo into bowls, making sure each bowl gets several pieces of tripe, 3–4 meatballs, carrots, celery, and some broth.

Top with finely diced white onion, chopped cilantro, a pinch of dried red chile flakes (optional), and serve with lime wedges and warm corn tortillas and radishes on the side.

beef tripe (honeycomb or mixed), cleaned and cut into 1" pieces

pork or beef broth (low-sodium) or water

beef shank or oxtail (optional for richer broth), cut into pieces

dried Mexican oregano

bay leaves

white onion, halved

garlic cloves, smashed

carrots, peeled and cut into 1/2" rounds

celery stalks, sliced

roma tomatoes, quartered

white onion, finely diced (for finishing)

fresh cilantro, chopped (for garnish)

fresh lime wedges (for serving)

ground beef (80/20)

ground pork

fresh breadcrumbs or bolillo crumbs

whole milk

garlic, finely minced (for meatballs)

white onion, finely minced (for meatballs)

salt (for meatballs)

black pepper (for meatballs)

dried red chile flakes or crushed guajillo flakes

chopped radishes (for serving)

corn tortillas (warm, for serving)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 teaspoon minced garlic; sauté until softened and translucent, about 3–4 minutes.

Cook aromatics

If using ground beef: add 16 oz ground beef to skillet with onions and garlic. Brown until no pink remains (6–8 minutes), breaking up with a spatula. Drain excess fat if needed. If using shredded beef or shredded cooked chicken: add the 16 oz shredded protein to skillet just to warm through, about 3–4 minutes.

Prepare chosen protein

Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon chili powder. Taste and adjust seasoning. Cook 1–2 more minutes to blend flavors.

Season filling

Reduce heat to low. Stir in 1 cup warm refried beans and 1 1/2 cups of the shredded cheese into the meat mixture until evenly combined and cheese begins to melt. Remove from heat.

Combine with beans and cheese

Warm the 4 flour tortillas briefly in a dry skillet or microwave (15–20 seconds) so they are pliable.

Lay a warmed tortilla flat. Spoon approximately 1/4 of the filling mixture (about 1 to 1 1/4 cups) down the center of each tortilla, leaving 2 inches clear at the top and bottom. Optionally add an extra sprinkle of the reserved 1/2 cup cheese on top of the filling.

Fold the sides of the tortilla in toward the center, then roll tightly from one end to the other to form a burrito. Tuck ends under to seal as best as possible. Repeat for all tortillas.

Pour about 1 cup vegetable oil into a heavy skillet or Dutch oven. Heat oil over medium heat until it reaches 350°F (180°C), or until a small piece of tortilla sizzles immediately on contact.

Working in batches if necessary, carefully place burritos seam-side down into hot oil. Fry 1–2 minutes per side, turning with tongs, until golden brown and crisp. Avoid overcrowding. Use a thermometer or visual cues to keep oil near 325–350°F to prevent over-browning.

Remove burritos to a paper towel-lined plate to drain excess oil.

Place each fried burrito on a plate. Top with shredded lettuce (about 1/2 cup per burrito), diced tomatoes (about 1/4 cup per burrito), and a sprinkle of sliced black olives (about 1 tablespoon per burrito).

Serve each burrito with a side of guacamole (about 1/4 cup) and sour cream (about 2 tablespoons). Offer lime wedges and hot sauce on the side. Optionally garnish with remaining cheese if desired.

shredded beef (prepared) or ground beef (cooked) or shredded cooked chicken

refried beans (warm)

diced onion (for mixing with meat)

minced garlic

olive oil (for cooking)

ground black pepper

cumin

large flour tortillas (10–12 inch)

vegetable oil (for deep frying)

shredded lettuce

diced tomatoes

sliced black olives (drained)

guacamole

sour cream

hot sauce

In a medium bowl whisk together 4 tbs olive oil, 3 tbs fresh lime juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1 tsp black pepper until emulsified.

Prepare marinade

Place flank steak and chicken breast in separate shallow dishes or large resealable bags. Pour half the marinade over the steak and the other half over the chicken so both are evenly coated. Refrigerate at least 30 minutes and up to 4 hours. If you prefer only steak or only chicken, marinate just that protein.

Marinate proteins

Heat a large cast-iron skillet or grill over medium-high heat until very hot. Remove proteins from marinade and let excess drip off. For steak: cook 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp 130-140°F / 54-60°C). For chicken: cook 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest cooked proteins 5 minutes, then thinly slice steak against the grain and slice chicken into strips.

Cook proteins

While proteins marinate or rest, prepare the salad components. Chop iceberg lettuce into bite-size pieces and place in a large mixing bowl. Thinly slice 1/2 cup red onion, dice about 1 cup roma tomatoes and 3/4 cup bell pepper. Add the onion, tomatoes and bell pepper to the lettuce and toss gently to combine.

If using raw onion and you want milder flavor, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Make the dressing by whisking together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar until combined.

Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or salt to taste.

Just before serving, drizzle about half the dressing over the tossed lettuce and vegetables and gently toss to coat. Reserve remaining dressing for guests or extra drizzle.

Arrange the dressed lettuce and vegetables on a large platter or divide among 4 plates (servings below). Fan or place avocado slices across the top of the salad.

Top each salad with sliced steak and/or chicken strips (divide proteins evenly).

Sprinkle 1/2 cup crumbled cotija cheese evenly over the salads, then scatter chopped cilantro if using.

Serve immediately with lime wedges on the side and remaining dressing available for extra drizzle.