el charro carne seca blanca carne seca, mozzarella & cotija, poblano, onion, & mushroom

the tumamocker

mixed berries, beet powder, orange juice, agave & fresh mint

the wildcat

lavender matcha latte

coffee bar: médium roast, dark roast, decaf, or café de la olla

sausage n'shroom italian sausage, sautéed mushrooms, pistachio pesto, parmesan, mozzarella, garlic sauce, basil, & olive oil gremolata

charrovida PB vegan mozzarella, marinara, chickpea chorizo, mushroom & peppers

the g.o.a.t. goat cheese, fig, herbed gremolata, arugula & balsamic

prickly pear bbq bbq chicken, mozzarella, cilantro, & crispy onion strings

spicy chicken buffalo sauce, mozzarella, red onion, & ranch

quesabirria overkill yes, we did one too and it's really good

la margherita heirloom tomato, basil, mozzarella & marinara

pepperoni mozzarella, house red sauce

cheese fresh mozzarella, parmesan, & red sauce

brunch pizzetta peppers, onion, chipotle aioli, & white sauce

brioche, vegan cheese, sauce, L.T.O., & grilled onion

very responsible vegan shiitake & pea protein burger

triple cheese, homemade sourdough, choice of tomato soup or side salad

grilled cheese & soup or salad

choice of homemade focaccia, sourdough toast, or croissant, turkey, bacon, & rosemary avocado aioli

turkey blt

mozzarella, spinach, fresh basil, cilantro pesto aioli, & roasted sweet peppers

chicken pesto on focaccia or baguette

hempⓇ tamal, chickpea chorizo & tofu scramble, black beans, guacamole, salsa verde & vegan cheese

vegan vida hola

breakfast potatoes, refried beans, cilantro, queso fresco, pico salsa & choice of toast or tortillas

chorizo & eggs

crispy corn flour chicken, french pressed croissant waffles with fig jam, billionaire bacon, & house maple syrup

chicken & croffles

two poached eggs*, grilled com tamal, poblano hollandaise, wilted spinach, frijoles refritos, & breakfast salad

tamale eggs benedict

steak* or salmon

Remove the 450 g pizza dough from the refrigerator 45–60 minutes before baking so it comes to room temperature and relaxes (easier to stretch). If you're using store-bought individual dough balls, let them rest 30 minutes.

Bring dough to temperature

Place a pizza stone or an inverted heavy baking sheet on the middle rack. Preheat the oven to 500°F / 260°C for at least 30 minutes (stone needs to be hot). If you don't have a stone, preheat a heavy baking sheet.

Preheat oven

Divide the dough into 4 equal pieces (~112 g each). On a lightly floured surface, stretch or roll each piece into a 6–7 inch (15–18 cm) round, leaving a slightly thicker rim. Transfer each stretched dough onto a piece of parchment for easier transfer (or a well-floured peel). Brush the outer rim lightly with 1 tbs olive oil.

Portion and shape

If your carne seca is very dry, place it in a heatproof bowl and pour 1 cup of very hot water over it; let soak 10 minutes, then drain and shred with forks. Alternatively, simmer the carne seca in 1 cup water for 8–10 minutes until pliable, drain, and shred. Season lightly with 1/4 tsp salt and a pinch of black pepper. Set aside.

Rehydrate / warm the carne seca blanca

Char the poblanos over a gas flame, under a broiler, or on a grill until the skins are blackened and blistered, turning to char all sides (about 6–10 minutes). Immediately place them in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. Peel off the skins, remove seeds and stems, and slice into 1/2-inch strips. Set aside.

Roast poblano peppers

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the thinly sliced onion and sauté 4–5 minutes until translucent and beginning to brown. Add the sliced mushrooms and 2 minced garlic cloves. Continue cooking 5–7 minutes until the mushrooms release moisture and both are golden. Stir in 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp kosher salt (adjust to taste), and 1/4 tsp black pepper. If you like heat, add 1/4 tsp crushed red pepper flakes. Cook 1 more minute, then remove from heat.

Sauté onions & mushrooms

Shred or tear the fresh mozzarella so it will melt evenly. Crumble the cotija and reserve about 1/4 cup for finishing after baking.

Prep cheeses

Working one dough round at a time, slide the parchment (or use a well-floured peel) onto the preheated stone or baking sheet. Lightly scatter a thin, even layer of shredded mozzarella over the center of the dough, leaving the outer rim exposed. Distribute about 55 g (2 oz) shredded carne seca per pizzetta, then add a few strips of roasted poblano, a spoonful of the sautéed onion and mushroom mixture, and a light sprinkle (about 2 tbsp) of crumbled cotija. Do not overload — keep toppings moderate so the crust crisps.

Assemble the pizzetta

Bake at 500°F / 260°C for 6–9 minutes, rotating halfway if your oven is uneven, until the crust is blistered and golden and the cheese is melted and slightly bubbling. If using parchment, you can transfer the parchment and pizza off the stone onto a cooling rack after baking and then remove the parchment.

Bake

Repeat assembly and baking with the remaining dough portions and toppings.

Repeat

Just after each pizzetta comes out of the oven, sprinkle with the reserved crumbled cotija (about 1–2 tbsp per pizzetta), scatter chopped cilantro, and drizzle lightly with chile oil or extra-virgin olive oil (about 1/4 tbs per pizzetta). Serve with lime wedges for squeezing over the top. Taste and adjust with a pinch of flaky salt or extra cotija if desired.

Finish and serve

Serve immediately while hot and crisp. These make great brunch-sized individual pizzettas — 1 per person if offering other sides, or 2 per person for a larger appetite.

Serving suggestion

pizza dough (preferably 450 g / 1 lb total)

extra-virgin olive oil (for brushing)

carne seca blanca (dried shredded beef; rehydrated and shredded)

fresh mozzarella, shredded or torn

cotija cheese, crumbled (reserve some for finishing)

poblano peppers, roasted, peeled & sliced

yellow onion, thinly sliced

cremini (baby bella) mushrooms, sliced

garlic cloves, minced

olive oil (for sautéing)

dried oregano

ground cumin

kosher salt

freshly ground black pepper

crushed red pepper flakes (optional)

fresh cilantro, chopped

extra cotija for sprinkling

lime wedges

chile oil or extra-virgin olive oil (optional drizzle)

Pour the unsweetened coconut milk into the blender first. Add the vanilla extract and maple syrup (if using) to the liquid — this helps the blender incorporate the protein and banana more smoothly.

Layer liquids first

Add the frozen banana slices, pea protein powder, ice cubes, and the pinch of fine sea salt on top of the liquids.

Start blending on low to break up the banana and protein, then increase to high. Blend for 30–60 seconds, or until completely smooth and creamy. If the mixture is too thick to blend, add 1–2 tablespoons of additional coconut milk (or water) and pulse again until you reach the desired consistency.

Taste the smoothie and adjust: add another 1/2–1 tablespoon maple syrup for more sweetness or 1/4 teaspoon additional vanilla if you want a stronger vanilla note. Blend briefly to combine any additions.

Heat a small dry skillet over medium heat. Add the coconut flakes and toast, stirring constantly, 1–2 minutes until fragrant and lightly golden. Remove immediately to prevent burning and let cool.

Toast the flakes (optional)

Divide the smoothie between 2 glasses. Sprinkle each serving with shredded coconut, the toasted coconut flakes, and finish with the fresh banana slices on top.

Serve immediately with a spoon or straw. Stir the toppings into the smoothie as you drink for added texture and coconut flavor.

Frozen banana slices

Pea protein powder

Unsweetened coconut milk

Pure vanilla extract

Maple syrup (optional)

Ice cubes

Fine sea salt

Shredded coconut (unsweetened)

Toasted coconut flakes

Fresh banana slices

If using fresh berries, rinse and hull as needed. Peel and discard any tough mint stems; count out 8 leaves. Measure orange juice, beet powder, agave, and ice so everything is ready to add to the blender.

Prep ingredients

Pour 1 cup orange juice into the blender first, then add 1 teaspoon beet powder. This helps the powder dissolve evenly instead of clumping on the blades.

Combine liquids and powder

Add 2 cups mixed berries, 1.5 tablespoons agave syrup, and the 8 fresh mint leaves on top of the liquid. Placing the fruit over the liquid helps the blades pull the mixture down for smoother blending.

Add fruit, sweetener and mint

Add 3/4 cup ice to the blender. Secure the lid and blend on high until smooth and velvety, about 45–60 seconds. Pause and scrape down the sides with a spatula once if needed, then blend another 10–15 seconds. If the smoothie is too thick, add 1–2 tablespoons orange juice and pulse to combine; if too thin, add a few more ice cubes or a handful of frozen berries and blend again.

Add ice and blend

Taste the smoothie. If you want it sweeter, add up to 1/2 tablespoon more agave and blend briefly. If you want a stronger beet color/flavor, stir in an extra 1/4 teaspoon beet powder and blend for 5–10 seconds.

Adjust sweetness and color

Pour the blended smoothie evenly into 2 glasses (about 1 cup per serving).

Top each glass with a small spoonful (about 1–2 tablespoons) of the reserved extra mixed berries and place 1 mint sprig on each for garnish.

Optional — for a finishing touch, very lightly dust each top with 1/8–1/4 teaspoon extra beet powder to intensify color. Serve immediately with a straw.

mixed berries (fresh or frozen; strawberries, blueberries, raspberries, blackberries)

orange juice (freshly squeezed preferred)

beet powder

agave syrup

fresh mint leaves (stems removed)

mint sprigs (for garnish)

extra mixed berries (for topping)

extra beet powder (optional, for color dusting)

In a small saucepan combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons dried lavender buds.

Combine ingredients

Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved (about 2–3 minutes). Do not bring to a rolling boil — you want a gentle simmer to extract the lavender oils without driving off delicate aromatics.

Heat to dissolve

Remove the pan from heat. Stir in 1 teaspoon fresh lemon juice if using. Cover and let the lavender steep in the syrup for 10–15 minutes, depending on how floral you want the syrup (10 minutes = subtle, 15 minutes = more pronounced).

Infuse off heat

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the lavender to extract liquid but not bitterness. Discard the solids. Let the syrup cool to room temperature, then refrigerate. The syrup will keep up to 2 weeks refrigerated.

Strain and cool

Sift 2 teaspoons matcha powder into a small bowl to break up clumps — this ensures a smooth paste and good froth.

Sift matcha

Add 60 ml hot water (about 80°C / 175°F) to the sifted matcha. Using a bamboo chasen or a small whisk, whisk briskly in an 'M' or 'W' motion until the matcha is smooth and a thin layer of fine foam forms on top and there are no lumps (about 20–30 seconds). Set aside.

Whisk to a paste

Decide whether you want a hot or iced latte. The assembly differs slightly — follow the corresponding steps below.

Decide hot or iced

For a hot latte: pour 2 cups milk into a small saucepan and heat gently to 60–65°C (140–150°F), stirring occasionally; do not let it boil. Alternatively, steam with an espresso machine. Froth the milk until you have microfoam (or use a handheld frother).

Heat and froth milk (hot latte)

For an iced latte: keep the 2 cups milk cold. If you like, shake the milk and a little syrup in a jar to create froth, or use a milk frother briefly to add some bubbles before pouring over ice.

Prepare milk for iced option

Measure 3 tablespoons lavender syrup total. Divide evenly between two mugs or glasses (1.5 tablespoons per serving). If you want sweeter drinks, add up to 1 tablespoon more per serving.

Sweeten with lavender syrup

Divide the prepared matcha paste between the two mugs (about 1 teaspoon matcha paste per mug). Pour the matcha into each mug over the syrup so the flavors mix when milk is added.

Combine matcha and syrup

For hot lattes: pour hot frothed milk slowly into each mug, holding back foam with a spoon, then spoon foam on top. Stir gently once to combine matcha and syrup with the milk.

Add milk and finish (hot)

For iced lattes: fill each glass with about 1 cup of ice (total 2 cups used). Pour the milk over the ice into each glass, then pour the matcha + syrup mixture into the milk. Stir gently to combine.

Add milk and finish (iced)

Lightly dust each latte with a pinch of matcha (about 0.125 tsp each) and sprinkle a small pinch of dried lavender (about 0.25 tsp each) on top. Serve immediately.

Garnish and serve

dried culinary lavender buds

granulated sugar

water

fresh lemon juice (optional, brightens flavor)

ceremonial-grade matcha powder

hot water (about 80°C / 175°F)

milk (whole, oat, almond or preferred milk)

lavender syrup (from Lavender Syrup section)

ice (optional, for iced latte)

dried culinary lavender (for garnish)

extra matcha powder (for dusting)

Weigh 180 g medium roast whole beans. Grind to a medium-coarse grind suitable for drip/airpot brewing (particle size similar to coarse sand).

Grind beans

Place a clean paper filter in the basket. Rinse the filter briefly with hot water to remove papery taste and preheat the brewer/airpot; discard rinse water.

Prepare brewer

Measure 2.84 L filtered water. Heat to 92–96°C (197–205°F). If using an electric brewer, fill its reservoir with the measured water.

Measure water and heat

Add the ground coffee to the filter. Start the brew cycle (or pour in stages if using manual pour-over) so that total contact/extraction time is appropriate for your equipment (drip brewer will complete automatically; for manual pour-over, aim for 3.5–4.5 minutes total brew time).

Load grounds and start brew

When brewing completes, transfer coffee to an insulated airpot or carafe to keep hot for service. Taste for balance; adjust strength on subsequent batches if needed (±5–10 g coffee).

Hold and transfer

Discard used grounds and filter, rinse brewer parts, and prep for the next batch.

Clean up

Weigh 180 g dark roast whole beans. Grind slightly coarser than for medium roast if you want smoother extraction; otherwise medium-coarse works. Dark roasts extract faster, so avoid overly fine grind.

Place and rinse a paper filter to preheat the basket and remove paper taste. Discard rinse water.

Measure and heat 2.84 L filtered water to 92–96°C (197–205°F). Fill the brewer or prepare for pour-over.

Heat water

Add grounds to the filter and start the brew. For automatic brewers, let the machine complete the cycle. For manual pour-over, keep total brew time around 3–4 minutes to avoid overextraction of darker beans.

Brew

Move brewed coffee into an insulated airpot or carafe and label as dark roast for service. Clean equipment promptly to prevent burnt-oil residues.

Serve

Weigh 180 g decaf whole beans and grind to medium-coarse for drip brewing.

Insert and rinse paper filter in the brew basket to preheat and remove paper flavor.

Prepare and rinse filter

Heat 2.84 L filtered water to 92–96°C and brew using your drip brewer or manual pour-over. Aim for a balanced extraction (total brew time ~3.5–4.5 minutes for manual).

Heat water and brew

Transfer brewed decaf to its own carafe or airpot and label clearly to avoid mix-ups. Keep warm and rotate stock as needed.

Hold and label

In a large saucepan or traditional clay olla, add 2.84 L cold water, 150 g piloncillo (or dark brown sugar), 3 cinnamon sticks, 6 whole cloves and 1 large strip of orange peel. Break piloncillo into smaller pieces if using whole cone so it dissolves faster.

Prepare aromatics and sweetener

Bring the water with piloncillo and spices to a boil over medium-high heat, stirring until the piloncillo fully dissolves. Once boiling, reduce heat and simmer gently for 8–12 minutes to steep the spices and concentrate flavor.

Dissolve and simmer spices

Add 160 g coarsely ground coffee to the simmering spiced syrup. Stir once to wet grounds, then reduce heat to low and simmer for 3–5 minutes (avoid a rolling boil once coffee is added to prevent harsh bitterness).

Add coffee

Turn off the heat and let the mixture steep off-heat for 5–10 minutes to finish extraction and let flavors meld.

Steep off heat

Strain the liquid through a fine-mesh strainer or cheesecloth into an insulated carafe, removing grounds, cinnamon sticks, cloves and orange peel. Label as Café de la Olla and serve hot. Adjust sweetness by adding more piloncillo on future batches if needed.

Strain and serve

Arrange 8-oz cups or ceramic cups, stir sticks, sugar and sweetener packets, ground cinnamon, milk and half-and-half on a service tray or counter near the coffee airpots. Keep milk and cream chilled until needed.

Set up service area

Clearly label each carafe/airpot (Medium, Dark, Decaf, Café de la Olla). If offering multiple roasts simultaneously, place signs so guests can easily choose.

Label carafes

Offer a small tasting cup to sample each roast. If a batch tastes weak, note to increase coffee dose by 5–10 g next time; if tasting bitter, slightly coarsen grind or reduce brew time.

Tasting & adjustment

Preheat oven to 180°C (350°F). Use a sheet tray lined with parchment or a wire rack for even warming.

Place croissants and muffins on the tray and warm for 6–8 minutes (croissants) and 6–10 minutes (muffins) until heated through and slightly crisp on the outside. Do not overbake — pastries should be warmed, not toasted.

El Charro Carne Seca Blanca Carne Seca, Mozzarella & Cotija, Poblano, Onion, & Mushroom

The Tumamocker

The Wildcat

Lavender Matcha Latte

Coffee Bar: Médium Roast, Dark Roast, Decaf, Or Café De La Olla

Sausage N'shroom Italian Sausage, Sautéed Mushrooms, Pistachio Pesto, Parmesan, Mozzarella, Garlic Sauce, Basil, & Olive Oil Gremolata

Charrovida Pb Vegan Mozzarella, Marinara, Chickpea Chorizo, Mushroom & Peppers

The G.o.a.t. Goat Cheese, Fig, Herbed Gremolata, Arugula & Balsamic

Prickly Pear Bbq Bbq Chicken, Mozzarella, Cilantro, & Crispy Onion Strings

Spicy Chicken Buffalo Sauce, Mozzarella, Red Onion, & Ranch

Quesabirria Overkill Yes, We Did One Too And It's Really Good

La Margherita Heirloom Tomato, Basil, Mozzarella & Marinara

Pepperoni Mozzarella, House Red Sauce

Cheese Fresh Mozzarella, Parmesan, & Red Sauce

Brunch Pizzetta Peppers, Onion, Chipotle Aioli, & White Sauce

Very Responsible Vegan Shiitake & Pea Protein Burger

Grilled Cheese & Soup Or Salad

Turkey Blt

Chicken Pesto On Focaccia Or Baguette

Vegan Vida Hola

Chorizo & Eggs

Chicken & Croffles

Tamale Eggs Benedict

Steak* Or Salmon