Fried dough pastries rolled in sugar and served with chocolate sauce.

Churros

A moist cake soaked in three kinds of milk.

Tres Leches

Shrimp coated in coconut and fried until golden.

Coconut Shrimp

Freshly made salads with various toppings.

Salads

Delicious wraps filled with fresh ingredients.

Wraps

Traditional Spanish pastry filled with various ingredients.

Empanadas

A classic Spanish rice dish with a variety of seafood and meats.

Paella

Carne Asada

Grilled bread topped with a mix of tomatoes, basil, and olive oil.

Bruschetta

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until the mixture forms a ball. Allow to cool slightly, then mix in eggs one at a time until fully incorporated.

Make the Churro Dough

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

Heat the Oil

Transfer the churro dough to a piping bag fitted with a star tip. Pipe strips of dough (about 4-6 inches long) into the hot oil, cutting them with scissors. Fry until golden brown, about 2-3 minutes per side.

Pipe the Churros

Remove churros from oil and drain on paper towels. Mix sugar and cinnamon in a bowl and roll the churros in the mixture while they are still warm.

Coat the Churros

In a small saucepan, heat the heavy cream over medium heat until hot but not boiling. Remove from heat and add chocolate chips, stirring until melted and smooth.

Make the Chocolate Sauce

Serve churros warm with the chocolate sauce for dipping.

Serve

water

unsalted butter

granulated sugar

salt

all-purpose flour

large eggs

vegetable oil

granulated sugar (for coating)

ground cinnamon

semi-sweet chocolate chips

heavy cream

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Prepare the Cake

In a bowl, mix the flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, cream the butter and sugar together until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Combine Mixtures

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Bake the Cake

In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

Prepare the Milk Mixture

Once the cake is baked and slightly cooled, poke holes all over the top and pour the milk mixture over the cake. Let it absorb the milk for at least 1 hour.

Soak the Cake

In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Prepare the Topping

Spread the whipped cream over the soaked cake and refrigerate for at least 2 hours before serving.

Top the Cake

baking powder

eggs

vanilla extract

In a bowl, season the shrimp with salt and black pepper. Set aside.

Prepare the Shrimp

In three separate shallow dishes, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.

Set Up Breading Station

Dredge each shrimp in flour, shaking off the excess. Dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing lightly to adhere.

Bread the Shrimp

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

Carefully add the breaded shrimp to the hot oil in batches. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Serve the coconut shrimp immediately with lime wedges on the side.

Large shrimp, peeled and deveined

All-purpose flour

Eggs, beaten

Shredded coconut, sweetened or unsweetened

Panko breadcrumbs

Salt

Black pepper

Oil for frying

Lime wedges (for serving)

Wash the romaine lettuce thoroughly and chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber and red onion thinly.

Prepare the Vegetables

In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, and red onion. Toss to mix.

Assemble the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.

Make the Dressing

Pour the dressing over the salad and toss gently to coat all ingredients. Sprinkle feta cheese on top.

Dress the Salad

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

Romaine Lettuce

Cherry Tomatoes

Cucumber

Red Onion

Feta Cheese

Olive Oil

Red Wine Vinegar

Dijon Mustard

Black Pepper

Wash and chop the romaine lettuce, cherry tomatoes, cucumber, and avocado. Slice the grilled chicken breast into strips.

Prepare the Ingredients

Lay a whole wheat tortilla flat on a clean surface. Spread a tablespoon of ranch dressing in the center. Layer with 1/2 cup of grilled chicken, 1/2 cup of romaine lettuce, 1/4 cup of cherry tomatoes, slices of cucumber, and avocado. Sprinkle shredded cheese on top.

Assemble the Wraps

Season

Fold the sides of the tortilla inward and then roll from the bottom up to secure the filling inside. Repeat for remaining tortillas.

Wrap It Up

Cut the wraps in half and serve immediately, or wrap in foil for later.

Whole Wheat Tortillas

Grilled Chicken Breast

Avocado

Shredded Cheese (Cheddar or Mozzarella)

Ranch Dressing

In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg and cold water until the dough comes together. Knead gently, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Dough

In a skillet over medium heat, heat the olive oil. Add the chopped onion and bell pepper, sauté until soft. Add the minced garlic and ground beef, cooking until the beef is browned. Stir in cumin, paprika, salt, and black pepper. Remove from heat and let cool.

Make the Filling

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-6 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and crimp the edges to seal.

Assemble the Empanadas

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake in the preheated oven for about 25-30 minutes or until golden brown.

Bake the Empanadas

Unsalted butter

Cold water

Heat the olive oil in a large paella pan or a wide skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft.

Prepare the Base

Stir in the minced garlic and red bell pepper, cooking for an additional 2-3 minutes until fragrant.

Add Garlic and Peppers

Add the diced tomatoes, saffron, and paprika. Cook for another 5 minutes, allowing the flavors to meld.

Incorporate Tomatoes and Spices

Stir in the rice, ensuring it is well coated with the mixture. Cook for 2 minutes.

Add Rice

Pour in the chicken broth and bring to a boil. Reduce heat to low and let it simmer for 15-20 minutes without stirring.

Add Broth

After the rice has absorbed most of the liquid, nestle the shrimp, mussels, and chorizo into the rice. Cover and cook for an additional 10 minutes until the seafood is cooked and mussels have opened.

Add Seafood and Chorizo

Stir in frozen peas and cover for another 2 minutes. Remove from heat, garnish with chopped parsley, and serve with lemon wedges.

Finish and Garnish

Olive oil

Onion, chopped

Garlic, minced

Red bell pepper, chopped

Tomatoes, diced

Saffron threads

Paprika

Short-grain rice (like Bomba or Arborio)

Chicken broth

Shrimp, peeled and deveined

Mussels, cleaned

Chorizo sausage, sliced

Peas, frozen

Lemon wedges, for serving

Parsley, chopped

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well. Add the flank steak, ensuring it's well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Steak

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Prepare the Grill

Remove the steak from the marinade and let excess marinade drip off. Place the steak on the grill and cook for about 5-7 minutes on each side for medium-rare, or until your desired doneness is reached.

Grill the Steak

Once cooked, remove the steak from the grill and let it rest for about 5 minutes. Slice against the grain into thin strips.

Rest and Slice

Serve the carne asada with chopped cilantro, sliced onions, jalapeños, and warm tortillas on the side.

Flank steak

Lime juice

Garlic cloves, minced

Cumin

Fresh cilantro, chopped

Onion, sliced

Jalapeño, sliced (optional)

Tortillas (for serving)

In a medium bowl, combine diced Roma tomatoes, chopped basil leaves, minced garlic, olive oil, salt, and black pepper. Mix well and set aside to let the flavors meld for about 10 minutes.

Slice the baguette or Italian bread into 1/2 inch thick slices. Brush both sides lightly with olive oil. Preheat a grill or grill pan over medium heat. Grill the bread slices for 2-3 minutes on each side, or until they are golden and crispy.

Grill the Bread

Top each grilled bread slice with a generous spoonful of the tomato mixture. Serve immediately.