Tres Colores house salad

Horchata

Agua fresca hibiscus tea with agave

Seasonal agua frescas

Roasted Beet Salad

Fruit salad

Steamed seasonal vegetables

Grilled seasonal vegetables

Mexican Torta

Charro pinto beans

Roasted Turkey Sandwich

Carne adovada plate

Blue corn shrimp quesadilla

Blue corn enchiladas (chicken, asada, or veggie)

Fajita Plate

Fish Tacos

Mole enchiladas

Tamales (red chile pork, chicken mole, green chile chicken, vegetarian)

Tacos (asada, chicken, or vegetarian)

Vegetable kabobs

Chicken skewers

Beef skewers

Shrimp skewers

Vegetarian gazpacho Oaxaca-style

Wash and thoroughly dry all lettuces and greens. Chop the romaine into bite-size pieces and tear the red and green leaf lettuces if used. Place all greens into a large salad bowl and toss gently to combine.

Prepare the vegetables: halve the cherry tomatoes, seed and dice the cucumber, thinly slice the red onion, and dice the bell peppers. If using fresh corn, blanch or grill and cut the kernels from the cob; if using frozen, thaw and drain. Arrange or sprinkle the tomatoes, corn, cucumber, bell peppers, and red onion over the bed of mixed greens.

If using grilled chicken, slice into strips and arrange on top of the salad. Dice the avocado and add it last to prevent browning. Crumble queso fresco or feta over the salad and sprinkle toasted pepitas for crunch.

In a small bowl or jar combine the olive oil, fresh lime juice, honey (or agave), Dijon mustard, ground cumin, minced garlic, salt, and black pepper. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning: add more salt or lime if needed.

Make the dressing

Dress the salad just before serving: drizzle about half the dressing over the salad and gently toss to coat. Serve any remaining dressing on the side for guests to add more.

Divide the Tres Colores house salad among 4 plates or serve family-style. Garnish with extra pepitas or a wedge of lime if desired. Serve immediately so greens and avocado stay fresh.

Romaine lettuce, chopped

Red leaf lettuce, torn

Green leaf lettuce or mixed baby greens

Cherry tomatoes, halved

Sweet corn kernels (fresh or thawed frozen)

Cucumber, seeded and diced

Red bell pepper, small dice

Yellow bell pepper, small dice

Red onion, thinly sliced

Cooked grilled chicken breast, sliced

Queso fresco or feta, crumbled

Avocado, diced

Toasted pepitas (pumpkin seeds)

Extra-virgin olive oil

Lime juice, fresh

Honey or agave

Dijon mustard

Ground cumin

Garlic, minced

Salt

Black pepper

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. (Optional) For a nuttier, deeper flavor, heat a dry skillet over medium heat and toast the rinsed, drained rice, stirring constantly, until it becomes lightly golden and fragrant, about 3–5 minutes. Let cool slightly.

Rinse and toast (optional)

Place the rinsed (and optionally toasted) rice in a medium bowl. Add 2 cups of water and the cinnamon stick. Cover and let soak at room temperature for at least 3 hours or up to overnight. For a faster version, soak in hot water for 1 hour.

Soak rice

Remove the cinnamon stick. Transfer the soaked rice and the soaking liquid to a blender. Add 1–1/2 cups of fresh water (reserve the remaining water for adjusting consistency). Blend on high until the rice is very finely ground and the mixture looks milky, 1–2 minutes. If your blender is small, blend in two batches and combine.

Blend

Place a fine-mesh sieve lined with cheesecloth, a nut-milk bag, or a very fine kitchen towel over a large pitcher or bowl. Pour the blended rice mixture through the strainer, letting the liquid drip through. Use the back of a spoon to press out as much liquid as possible. If you want an ultra-smooth horchata, strain a second time through a clean layer of cheesecloth.

Strain

To the strained rice liquid, add the whole milk and the remaining 1/2 cup water (or more to reach desired body). Stir in granulated sugar, brown sugar (if using), vanilla extract and ground cinnamon. If using sweetened condensed milk for extra creaminess and sweetness, whisk it in now. Taste and adjust sweetness and cinnamon to your preference.

Add milks and seasonings

Cover the pitcher and refrigerate the horchata for at least 1 hour to chill and allow flavors to meld. Chilling also helps any remaining rice particles settle so the drink is clearer when poured.

Chill

Before serving, stir or gently shake the pitcher (the rice solids settle). Fill glasses with ice cubes, pour the horchata over the ice, and sprinkle a pinch of ground cinnamon on top. Garnish each glass with a cinnamon stick if desired. Keep refrigerated and consume within 3–4 days; shake before serving.

Serve

long-grain white rice

whole milk

water

toasted rice (optional, for deeper flavor)

granulated sugar

brown sugar (optional, for molasses note)

vanilla extract

ground cinnamon

cinnamon stick (for soaking / garnish)

ground cinnamon (for sprinkling)

ice cubes

sweetened condensed milk (optional, for creamier/sweeter horchata)

Bring 4 cups of water to a near boil (about 200°F / 93°C). Remove from heat, add 1 cup dried hibiscus flowers, cover, and steep for 15 minutes for a bright, tart infusion (steep up to 20 minutes for stronger flavor).

Steep hibiscus

Place a fine-mesh strainer or cheesecloth over a heatproof bowl or pitcher and strain the steeped hibiscus, pressing gently on the solids to extract liquid. Discard solids.

Strain infusion

While the hibiscus liquid is still warm but not hot, stir in 1 tablespoon agave syrup, 2 tablespoons fresh lime juice, and a pinch (1/4 tsp) of salt if using. Taste and add more agave (up to 2–3 tbsp total) or lime to reach your preferred balance of sweet/tart.

Sweeten and adjust

Add the strained hibiscus concentrate to a pitcher and pour in the remaining 4 cups of cold water to make approximately 8 cups of agua fresca. Stir to combine. Refrigerate until well chilled, about 30–60 minutes. (If you need it immediately, fill a pitcher with ice and pour the concentrate over it, stirring to chill and dilute.)

Dilute and chill

To serve, fill glasses with ice (about 1/2 cup per glass), pour the chilled hibiscus agua fresca over the ice, and garnish with orange slices and mint leaves as desired. Stir briefly and taste; adjust with extra agave or lime per glass if needed.

Store leftover agua fresca in a sealed pitcher or jar in the refrigerator for up to 4 days. Stir before serving; flavor may mellow, so re-taste and adjust sweetener or lime if necessary.

Storage

dried hibiscus flowers (flor de Jamaica)

water (for steeping)

hot water (to dilute/cool)

agave syrup

fresh lime juice

orange slices (optional, for serving)

mint leaves (optional, for garnish)

salt (pinch, optional to brighten)

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat and let cool to room temperature. (If using honey or agave, skip heating: dissolve 2 tablespoons into the base water.)

Make simple syrup

In a large pitcher, combine the remaining 7 cups cold water, the cooled simple syrup (or honey/agave), and 1/2 cup fresh lime juice. Stir to combine. This is your neutral agua base to adapt to different fruits and seasons.

Place 2 cups hulled strawberries and 1 cup cold water in a blender and pulse until smooth (about 30–45 seconds).

Strain the strawberry puree through a fine-mesh sieve into the pitcher with the base to remove seeds and brighten the texture, pressing solids with a spatula. Discard solids.

Taste and adjust sweetness with more simple syrup or lime juice if needed. Chill for at least 30 minutes. Serve over ice, garnished with mint leaves.

Blend 1 cup chopped cucumber with 1/2 cup of the base water until smooth (about 30 seconds).

Strain through a fine sieve into the pitcher to remove pulp for a silky texture. Add optional chopped cilantro or mint and lime slices to the pitcher; lightly muddle the herbs with a spoon to release aroma.

Chill 20–30 minutes and serve over ice with a lime slice rim.

Blend 3 cups seedless watermelon and 8 basil leaves until smooth (about 30 seconds).

Strain into the base pitcher to remove any fibrous bits. Taste and add more basil or a splash of lime if desired. Chill and serve over ice, garnish with basil sprig.

Blend 2 cups chopped pineapple with 1/2 cup base water until smooth. Strain if you prefer a smoother drink.

Stir into the base pitcher. To serve, rim glasses with lime and dip in chili powder or Tajín, or sprinkle 1 teaspoon into the pitcher for a gentle heat. Chill and serve over ice.

Blend 2 cups chopped apple with 1/2 cup base water and 1/2 teaspoon ground cinnamon until smooth (about 30–45 seconds).

Strain to remove fibrous bits, then stir into the base. Adjust sweetness with additional simple syrup if apples are tart. Chill and serve over ice; garnish with a cinnamon stick if desired.

Simmer the 1 tablespoon sliced fresh ginger in 1/2 cup water for 5 minutes to make a quick ginger infusion, then cool. Alternatively, blend the ginger with the pear if you want more bite.

Blend 2 cups chopped pear with the ginger infusion (or 1/2 cup base water) until smooth. Strain if desired and combine with the base. Chill and serve over ice.

Segment and remove seeds from 2 cups mixed citrus. Blend the segments with 1/2 cup base water until smooth.

Strain to remove pith and membranes for a cleaner taste. Stir in 2 tablespoons honey or agave if you want a sweeter, rounder winter flavor. Chill and serve over ice or dilute with sparkling water for a festive fizzy version.

For a fizzy agua fresca, replace up to half the base water with 2 cups cold sparkling water just before serving to preserve carbonation.

To make cocktails, add about 1 tablespoon spirit per serving (adjust to taste) to each poured glass; stir gently.

Always taste before serving and adjust sweetness (simple syrup/honey) and acidity (lime) to balance the fruit. Serve over plenty of ice.

ripe strawberries, hulled and halved

cold water (for blending)

fresh mint leaves (optional garnish)

English cucumber, peeled and roughly chopped

fresh lime slices (optional garnish)

fresh cilantro or mint (optional)

seedless watermelon, cubed

fresh basil leaves

fresh pineapple, cored and chopped

chili powder or tajin (for rim or sprinkle)

fresh apple, cored and chopped (preferably Honeycrisp)

ripe pear, cored and chopped

fresh ginger, peeled and thinly sliced

mixed citrus (orange, grapefruit, or blood orange), segmented and seeds removed

honey or agave (optional, adjust sweetness)

sparkling water (for a fizzy version)

alcohol (tequila, rum, or mezcal) - optional per serving

Preheat oven to 400°F (200°C). Trim beet greens close to the beet (reserve greens for another use) and scrub beets thoroughly to remove dirt. Pat dry.

Preheat and prepare

Cut larger beets in half so pieces are similar size (leave small beets whole). Toss beets with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Wrap each beet or group of similarly sized beets tightly in aluminum foil (or place in a covered roasting dish).

Season and wrap

Place wrapped beets on a baking sheet and roast 45–60 minutes, until a small knife or skewer slides easily into the largest beet. Time depends on size: check at 40 minutes for medium beets.

Roast beets

Let beets cool 10–15 minutes until you can handle them. Unwrap and rub skins off with paper towels or use a paring knife to peel. Slice roasted beets into 1/4-inch rounds or wedges and set aside to cool to warm/room temperature.

Cool and peel

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning (add more honey for sweetness or more vinegar for brightness).

Place 6 cups mixed salad greens in a large bowl or divide onto plates. Add the chopped fresh herbs and thinly sliced red onion; toss briefly with about half of the vinaigrette to lightly dress the greens.

Arrange roasted beet slices on top of the dressed greens. Sprinkle the toasted walnuts (or pecans) and crumbled goat cheese evenly over the salad. Add orange segments if using.

Drizzle remaining vinaigrette over the plated salad or serve extra on the side. Finish with a small pinch of flaky sea salt and a crack of black pepper to taste.

Serve immediately so greens stay crisp. Leftover roasted beets keep 3–4 days refrigerated in an airtight container; dress the salad just before serving.

medium red beets

olive oil

kosher salt

freshly ground black pepper

mixed salad greens (baby lettuces, arugula, spinach)

herbs (fresh parsley or dill), chopped

goat cheese or feta, crumbled

toasted walnuts or pecans, coarsely chopped

thinly sliced red onion

orange segments (optional)

extra-virgin olive oil

red wine vinegar

honey or maple syrup

fresh lemon juice

salt

black pepper

Place the serving bowl(s) in the refrigerator for 10–15 minutes to chill (optional). Wash all whole fruit thoroughly under cold running water and pat dry with a clean towel.

Chill bowls and wash

Cut the watermelon, honeydew, cantaloupe, pineapple, and strawberries into uniform bite-sized pieces (about 1-inch cubes for melons and pineapple, strawberries halved or quartered depending on size). Remove rinds and cores as needed.

Halve the grapes and trim stems. Hull and halve (or quarter if large) the strawberries. Peel and slice the kiwi into 1/4-inch rounds or half-moons. Measure blueberries and set aside.

Combine all prepared fruit in a very large mixing bowl. Gently toss with a wide spoon or rubber spatula to mix evenly, taking care not to crush softer berries.

In a small bowl or measuring cup, whisk together fresh lime juice, fresh orange juice, and honey until smooth and the honey dissolves.

Add the finely grated lime zest, chopped fresh mint leaves, and a pinch of sea salt and black pepper. Whisk briefly to combine and taste: adjust sweetness (add up to 1 more teaspoon honey) or acidity (add a little more lime juice) as desired.

Pour the dressing over the mixed fruit. Using two large spoons, gently fold the dressing through the fruit until evenly coated. Avoid overmixing to keep berries intact.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 20–30 minutes to let flavors meld. For best flavor, chill 1–2 hours. If serving immediately, allow at least 10 minutes for the dressing to soften the fruit slightly.

Give the salad one gentle toss before serving. Taste and adjust seasoning (a tiny additional pinch of salt can enhance sweetness).

Transfer to a serving bowl. Sprinkle toasted sliced almonds over the top if using, and garnish with mint sprigs. Serve chilled.

seedless watermelon

honeydew melon

cantaloupe

strawberries (hulled and halved)

blueberries

green grapes (halved)

red grapes (halved)

kiwi (peeled and sliced)

pineapple (fresh, diced)

honey

fresh orange juice

finely grated lime zest

fresh mint leaves (finely chopped)

sea salt

toasted sliced almonds

fresh mint sprigs

Rinse all vegetables under cold running water. Trim broccoli into uniform florets. Peel and slice carrots into 1/4" coins. Slice zucchini into 1/4" rounds or lengthwise strips. Trim ends of sugar snap peas and remove any strings. Cut cauliflower into small, even florets.

Wash and trim

Pat vegetables dry with a clean kitchen towel or paper towel and set aside in a single layer on a cutting board so pieces are roughly similar in size for even cooking.

Add 1 cup water or vegetable broth to a medium saucepan. Place a steamer basket or an insert in the pan so the water does not touch the basket bottom. Bring the liquid to a gentle boil over medium-high heat.

Prepare steamer

Place vegetables in the steamer basket in layers, putting denser vegetables that need slightly more time (carrots, cauliflower, broccoli) on the bottom and more delicate vegetables (zucchini, peas) on top. Leave some space for steam to circulate.

Arrange vegetables

Cover the saucepan with a tight-fitting lid. Steam for 4 minutes, then check the carrots and broccoli for tenderness with a fork. Continue steaming for an additional 2–4 minutes as needed: total steaming time should be about 6–8 minutes for crisp-tender vegetables. For softer vegetables, steam up to 10 minutes. Avoid over-steaming to keep color and texture.

Tres Colores House Salad

Horchata

Agua Fresca Hibiscus Tea With Agave

Seasonal Agua Frescas

Roasted Beet Salad

Fruit Salad

Steamed Seasonal Vegetables

Grilled Seasonal Vegetables

Mexican Torta

Charro Pinto Beans

Roasted Turkey Sandwich

Carne Adovada Plate

Blue Corn Shrimp Quesadilla

Blue Corn Enchiladas (chicken, Asada, Or Veggie)

Fajita Plate

Fish Tacos

Mole Enchiladas

Tamales (red Chile Pork, Chicken Mole, Green Chile Chicken, Vegetarian)

Tacos (asada, Chicken, Or Vegetarian)

Vegetable Kabobs

Chicken Skewers

Beef Skewers

Shrimp Skewers

Vegetarian Gazpacho Oaxaca-style