Perfectly seasoned pinto beans. Always vegan

Side of Beans

Side of our spinach salad with housemade balsamic dressing

Side Spinach Salad

Basmati rice cooked mexican style with turmeric, mexican spices & veggies. Always Vegan

Side of Rice

One single taco: Tumerico jackfruit carnitas, house adobo chipotle sauce, pineapple, pico de gallo salsa, and cashew crema.

Single Al Pastor Taco

One single taco: Tumerico jackfruit carnitas, house garlic cilantro sauce, pico de gallo salsa, and cashew crema.

Single Cuban Taco

Juiced fresh to order: Green Apples, Pineapple, Fresh Turmeric, Carrots.

Sweet Sunrise

Juiced fresh to order: Beets, Carrots, Fresh Turmeric, Fresh Ginger, Lime.

Pick Me Up

Double Espresso Shot

House chocolate recipe with pure peppermint oil, pure vanilla, and espresso. Choice of milk - iced or hot.

Peppermint Mocha

Traditional, double espresso with choice of milk or no milk, sugar or no sugar.

Americano

Green Cardamom pods, Espresso, Choice of Milk

Cardamom Latte

Mazapan peanut candy, Choice of milk, espresso

Mazapán Latte

House made chocolate mole sauce, espresso, choice of milk

Mole Latte

Mexican hot chocolate - House special recipe.

Hot Cocoa

Brewed Saffron, Mesquite Flour, Turmeric, Coconut Oil, choice of milk. (no espresso)

Saffron Latte

Mesquite bean flour, coconut oil, cinnamon, choice of milk, espresso.

Mesquite Latte

Scratch made traditional golden milk chai tea, choice of milk

Chai Latte

Homemade Lavender Syrup, Espresso, Choice of milk

Lavender Latte

House prickly pear cactus syrup, espresso, choice of milk.

Prickly Pear Latte

Double espresso w/ choice of milk, iced or hot

Traditional Latte

Bottled Water

Ice Tea

Jamaica

Our signature house lemonade made with fresh pressed turmeric juice, fresh pressed ginger juice, &  fresh squeezed lime juice.

Turmeric Lemonade

If using canned pinto beans, drain and rinse, then proceed. If using dried beans, rinse and soak 6-8 hours, then cook until tender before continuing.

In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent and slightly golden.

Add the garlic powder, ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 1 minute until fragrant.

Add the pinto beans to the skillet along with 1/4 cup water or vegetable broth. Simmer 6-8 minutes, stirring occasionally, until heated through and the flavors meld. Mash a few beans with the back of a spoon if you prefer a creamier texture.

Stir in lime juice. Taste and adjust salt and pepper as needed.

Remove from heat. If using cilantro, fold in 1/4 cup chopped cilantro and/or sprinkle on top as a fresh garnish. Serve warm.

Pinto beans, cooked

Olive oil

Onion, finely chopped

Garlic powder

Ground cumin

Chili powder

Smoked paprika

Black pepper

Salt

Lime juice

Water or vegetable broth

Cilantro, chopped

Rinse the spinach leaves under cold water, then spin dry or pat dry with towels until completely dry to prevent wilting.

Rinse and dry greens

Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.

Prepare vegetables

If using feta cheese, crumble it. If desired, toast almonds in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside to cool.

Optional toppings

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.

Whisk dressing

In a large salad bowl, add spinach. Top with tomatoes, cucumber, red onion, feta (if using), and toasted almonds (if using).

Assemble

Drizzle the dressing over the salad and toss gently to coat the greens without over-wilting them.

Dress and toss

Taste and adjust seasoning with a pinch more salt and pepper if needed. Serve promptly as a side dish.

Final touches

Fresh baby spinach leaves

Cherry tomatoes, halved

Cucumber, sliced

Red onion, thinly sliced

Feta cheese, crumbled (optional)

Toasted almonds, chopped (optional)

Balsamic vinegar

Dijon mustard

Honey

Garlic, minced

Rinse the basmati rice under cold running water until the water runs clear. Drain well.

Rinse and drain the rice

In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the chopped 0.5 cup onion and 2 minced garlic cloves; sauté until translucent and fragrant, about 3-4 minutes.

Sauté aromatics

Stir in diced bell pepper, corn kernels, and frozen peas. Cook 3-4 minutes until vegetables are just tender. Sprinkle turmeric, cumin, smoked paprika, and chili powder over the vegetables; cook for 30 seconds to bloom the spices.

Add veggies and bloom spices

Add rinsed rice to the pot and toast, stirring, for 2 minutes until the grains look glossy and coated with spices.

Toast rice with spices

Pour in water or vegetable broth. Add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and all liquid is absorbed.

Add liquid and simmer

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then fold in chopped cilantro and lime juice. Season with additional salt and freshly ground black pepper to taste.

Rest and finish

Transfer to a serving dish. The turmeric gives a vibrant color and the veggies give a bright, Mexican-inspired side dish. Best served hot as a side to mains.

Serve

Basmati rice

Turmeric powder

Garlic

Onion

Bell pepper

Corn kernels

Frozen peas

Fresh cilantro

Warm the small corn tortilla in a dry skillet over medium heat for about 15-20 seconds per side, until pliable.

In a separate skillet, heat the Tumerico jackfruit carnitas until warmed through. Stir in the house adobo chipotle sauce and cook 1-2 minutes to coat the shreds.

Prepare toppings: dice pineapple if needed and have pico de gallo ready.

Assemble the taco: spread a thin layer of cashew crema on the tortilla.

Top with warm jackfruit carnitas, then add pineapple and pico de gallo salsa.

Finish with a light drizzle of any extra adobo sauce and serve immediately.

Corn tortilla, small

Tumerico jackfruit carnitas

House adobo chipotle sauce

Pineapple, diced

Pico de gallo salsa

Cashew crema

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 0.5 cups shredded jackfruit and cook 2–3 minutes to dry it slightly. Sprinkle 0.25 teaspoon turmeric, 0.5 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir to coat evenly and cook 6–8 minutes, letting edges caramelize and jackfruit shred easily.

Prepare jackfruit carnitas

Continue cooking until most of the liquid has evaporated and the edges are crisp. Set aside warm.

Finish carnitas and keep warm

In a bowl, combine 0.5 cups diced Roma tomatoes, 2 tablespoons finely diced red onion, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, and 0.25 teaspoon salt. Mix well and adjust salt to taste. Let flavors meld while you prepare other components.

In a blender, combine 2 tablespoons chopped cilantro, 0.25 teaspoon garlic powder, 1 tablespoon lime juice, 1 tablespoon olive oil, and 2 tablespoons water. Blend until smooth. Season to taste with 0.25 teaspoon salt. If too thick, add more water a teaspoon at a time.

Garlic cilantro sauce

Soak 0.33 cup cashews for 2–4 hours or boil 10 minutes until soft. Drain and blend with 3 tablespoons water, 1 tablespoon lemon juice, and 0.25 teaspoon salt until very smooth. Add more water if needed to reach a pourable consistency.

Warm a tortilla. Spoon the warm jackfruit carnitas (about 0.5 cups) onto the tortilla. Top with pico de gallo, drizzle cashew crema, and finish with a drizzle of garlic cilantro sauce. Serve immediately.

Assemble taco

Green jackfruit, drained and shredded

Onion powder

Fresh cilantro, chopped (for garlic cilantro sauce)

Garlic powder (for garlic cilantro sauce)

Lime juice (for garlic cilantro sauce)

Olive oil (for garlic cilantro sauce)

Water to thin garlic cilantro sauce

Salt (for garlic cilantro sauce)

Roma tomatoes, diced (pico de gallo)

Red onion, finely diced (pico de gallo)

Fresh cilantro, chopped (pico de gallo)

Lime juice (pico de gallo)

Salt (pico de gallo)

Cashews, soaked (cashew crema)

Water (cashew crema)

Lemon juice (cashew crema)

Salt (cashew crema)

Rinse the green apples under cold running water. Remove stems, core, and cut into even wedges to fit your juicer.

Prep apples

Rinse the pineapple, trim the ends, remove the tough outer skin, and cut the flesh into 1-inch chunks.

Prep pineapple

Rinse the fresh turmeric root. Scrub the skin and finely grate about 1 teaspoon to release its aroma and color.

Prep turmeric

Rinse and peel the carrots, then chop into roughly 1-inch pieces to aid extraction.

Prep carrots

Feed the prepared apples, pineapple chunks, grated turmeric, and carrot pieces into your juicer in batches. Juice until you have the desired volume, pausing as needed to avoid jams.

Juice

Give the juice a quick stir and serve immediately in a tall glass. This juice is best enjoyed fresh.

Green apples, cored and sliced

Pineapple, peeled and chopped

Fresh turmeric, grated

Carrots, peeled and chopped

Rinse all produce under cold water and pat dry.

Prepare the beet by trimming any greens, scrubbing the skin, and cutting into wedges or chunks.

Trim ends and scrub the carrots; cut into smaller sections to fit the juicer.

Wash the fresh turmeric; if desired, peel and cut into small pieces.

Wash and peel the fresh ginger; slice into thin coins or small chunks.

Roll the lime on the counter to loosen juice; cut in half.

Feed beet, carrot, turmeric, ginger, and lime pieces into the juicer; collect juice in a glass.

Taste and adjust brightness or sweetness if desired by adding a splash of water or ice; serve immediately.

Beet

Carrot

Fresh turmeric

Fresh ginger

Lime

Pre-warm the demitasse cup with hot water to ensure the espresso remains warm and maintains crema.

Grind 18 grams of espresso beans to a fine, even consistency suitable for espresso extraction.

Dose the ground coffee into the portafilter, distribute evenly, and tamp with about 30-32 pounds of pressure to create a level and compact puck.

Attach the portafilter to the espresso machine and start the shot, aiming to extract 36-40 ml of espresso in 25-30 seconds.

Serve immediately in the pre-warmed cup, observing a rich crema and a balanced, concentrated flavor.

Espresso beans (roasted)

Portafilter

Water (filtered)

In a small saucepan over low heat, whisk the cocoa powder, sugar, and water until smooth and glossy, about 1–2 minutes.

Remove from heat and whisk in the vanilla extract and peppermint oil. Taste and adjust peppermint by adding 1 additional drop if you desire a stronger mint note.

Divide the mocha sauce into two mugs. Heat the milk in a separate small pot until steaming. For each mug, pour in 1 cup hot milk, then add 2 shots of espresso. Stir to combine, top with whipped cream if using, and garnish with crushed peppermint.

Hot Peppermint Mocha

Fill two tall glasses with ice. Divide the mocha sauce between the glasses. Pour 1 cup cold milk into each glass, then add 2 shots of espresso to each. Stir well and top with whipped cream and crushed peppermint if desired.

Side Of Beans