Ground Beef

Fajitas grilled over mesquite, drizzled with Cholula Crema and served with fresh guacamole, sour cream, cheese, pico de gallo, sautéed peppers and onions with homemade flour tortillas, Mexican rice and frijoles a la charra.

Cholula Fajitas

Fresh seasonal fruit is squeezed and muddled to order, creating a deliciously fresh libation.

Peach Margarita

frozen margaritas or swirls, comes in our signature frozen pouches ready for enjoyment

MARGARITA POUCHES

Tossed Side Salad

Single Crispy Taco

Enchiladas

COOKIES

LEMONADE

Tossed Side Salad with our house dressing

Queso Dip

Shrimp Brochette

Shrimp Diablo

Single Crispy Taco [beef or chicken]

Enchiladas [cheese, chicken or beef]

Includes rice, frijoles a la charra, chips salsa, lettuce, tomatoes and cheese.

One cheese, chicken or beef enchilada and one ground beef or pulled chicken crispy taco

Served with rice, frijoles a la charra, chips and salsa.

Two cheese, chicken or beef enchiladas

With rice, frijoles a la charra, chips, salsa, lettuce, tomatoes and cheese.

Ground beef and pulled chicken tacos

Includes rice, frijoles a la charra, pico de gallo, guacamole, flour tortillas chips, salsa, onions and peppers.

Mesquite grilled marinated steak and chicken fajitas

Vegetable Fajitas

Shrimp Grilled for Salad

Single Chicken Tamale With Creamy Hatch Chile Sauce

Single Chicken Tamale With Green Sauce

Frozen Margarita

Remove ground beef from refrigerator and let sit at room temperature for 10–15 minutes while you prepare aromatics. Finely dice the onion and mince the garlic. Measure spices and optional finishes.

Prep ingredients

Place a large skillet or frying pan over medium-high heat. Add 1 tablespoon vegetable oil and let it heat until shimmering but not smoking (about 1 minute).

Heat pan

Add the diced onion to the hot pan and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning. Add dried oregano and ground cumin and stir 10–15 seconds to bloom the spices.

Sauté aromatics

Increase heat to medium-high if needed. Add 1 pound ground beef to the pan, breaking it into large pieces with a spatula. Spread it into an even layer and let it sear undisturbed for 1–2 minutes to develop browning. Continue to break up and stir the beef, cooking 6–8 minutes total until no longer pink and well browned in places.

Brown the beef

Season the cooked beef with 1 teaspoon salt and 1 teaspoon black pepper, stirring to combine. If using, add 1 teaspoon Worcestershire sauce and 1 tablespoon chopped parsley or cilantro, and 1/2 tablespoon lime or lemon juice. Taste and adjust seasoning, adding more salt or pepper as needed.

Season and finish

If the beef released excess fat and you prefer leaner result, carefully tilt the pan and spoon out excess fat or drain through a fine-mesh strainer set over a heatproof bowl. Return beef to pan and reheat briefly if needed.

Drain (optional)

Use the seasoned ground beef immediately in tacos, pasta sauce, grain bowls, nachos, or sandwiches. Keeps well refrigerated in an airtight container for up to 3–4 days.

Serve

lean ground beef (80/20 or 85/15)

salt

black pepper

vegetable oil (or neutral oil)

yellow onion, finely diced

garlic cloves, minced

dried oregano

ground cumin

Worcestershire sauce (optional)

fresh parsley or cilantro, chopped

lime or lemon juice (optional)

In a large bowl whisk together 1/2 cup fresh lime juice, 1/4 cup olive oil, 3 tbsp Cholula, 2 tbsp soy sauce, 3 tbsp minced garlic, 2 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper until combined.

make marinade

Place the trimmed flank steak and chicken thighs in separate zip-top bags or shallow dishes. Pour half the marinade over the steak and the other half over the chicken, massaging to coat. Refrigerate at least 1 hour or up to 6 hours (longer for more flavor). Remove from fridge 20 minutes before grilling to come toward room temperature.

marinate proteins

Preheat a grill to high with a hot mesquite plank or with mesquite wood chips for smoke. Oil the grates. For steak: grill over high heat 4-6 minutes per side for medium-rare (internal 130-135°F), adjust time for thickness; rest 8 minutes and slice thinly against the grain. For chicken: grill 5-7 minutes per side until internal temperature reaches 165°F, rest 5 minutes and slice into strips.

grill

While the meat marinates or rests, heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 2 tbsp vegetable oil and the sliced peppers and onions. Season with 1 tsp salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until the vegetables are nicely charred at the edges and tender, about 8–10 minutes. Toward the end, if desired, add a splash (1 tbsp) of the reserved marinade (uncooked) to boost flavor—do not add raw chicken juices. Keep warm until serving.

In a small bowl whisk together 1 cup sour cream, 1/2 cup Mexican crema (or additional sour cream), 3 tbsp Cholula hot sauce and 1 tbsp lime zest. Season with 1/4 tsp salt and taste; add more Cholula or lime to preference. Chill until ready to drizzle over fajitas.

Halve and pit the 3 avocados and scoop flesh into a bowl. Add 2 tbsp fresh lime juice, 2 tbsp finely chopped cilantro, 1/2 minced jalapeño (optional) and 1/2 tsp salt. Mash to desired consistency with a fork. Cover with plastic touching surface or refrigerate until serving.

guacamole

Combine the 2 diced Roma tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp kosher salt in a bowl. Mix and let sit 10 minutes to meld flavors, then refrigerate until serving.

pico de gallo

Heat a dry skillet or comal over medium-high heat. Brush tortillas lightly with melted butter or oil on both sides (optional). Warm each tortilla 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to retain heat.

warm tortillas

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/2 cup diced onion and 1 tsp minced garlic; sauté until translucent, about 2 minutes. Add 2 cups long-grain rice and stir to coat and lightly toast for 2–3 minutes. Add 1/2 cup tomato sauce, 4 cups chicken broth and 1 tsp salt. Bring to a boil, reduce to low, cover and simmer until rice is tender and liquid absorbed, about 18–20 minutes. Remove from heat and let rest 5 minutes; fluff with a fork.

Mexican rice

In a skillet over medium heat cook 4 oz diced bacon until it renders fat and is crisping. Add 1/2 cup diced onion and cook until softened, 3–4 minutes. Stir in 1 tsp minced garlic and 1/2 cup diced tomato and cook 1–2 minutes. Add 3 cups cooked or canned pinto beans and 1/2 cup chicken broth (or water). Simmer gently 6–8 minutes to heat and thicken slightly. Stir in 1 tbsp chopped cilantro and season with 1/2 tsp salt and pepper to taste. Keep warm until serving.

frijoles a la charra

Arrange sliced steak and chicken on a warmed platter. Spoon sautéed peppers and onions alongside the meats.

Place warm tortillas, Cholula crema, guacamole, pico de gallo, shredded cheese, extra sour cream and lime wedges in separate bowls for guests to build their fajitas.

To serve: warm a tortilla, add a few strips of steak or chicken, top with peppers and onions, drizzle with Cholula crema, add a dollop of guacamole and pico, sprinkle cheese and finish with a squeeze of lime and extra Cholula if desired. Serve alongside Mexican rice and frijoles a la charra.

Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days. Reheat meats gently to avoid drying.

flank steak (or skirt steak), trimmed

boneless skinless chicken thighs, trimmed

fresh lime juice

olive oil

Cholula Original hot sauce

soy sauce

garlic, minced (about 3 cloves)

smoked paprika

kosher salt

freshly ground black pepper

red bell peppers, seeded and sliced into 1/2" strips

yellow bell peppers, seeded and sliced into 1/2" strips

green bell pepper, seeded and sliced into 1/2" strips

large yellow onion, thinly sliced into half-moons

vegetable oil

sour cream (full-fat)

Mexican crema or additional sour cream

fresh lime zest

ripe avocados

cilantro, finely chopped

jalapeño, seeded and minced (optional)

Roma tomatoes, seeded and diced

red onion, finely diced

fresh cilantro, chopped

fresh lime juice (for pico)

kosher salt (for pico)

all-purpose flour tortillas (homemade or store-bought), 8"

butter or oil for tortillas

long-grain white rice

chicken broth (for rice)

tomato sauce (for rice)

garlic, minced (for rice)

onion, finely diced (for rice)

vegetable oil (for rice)

salt (for rice)

canned pinto beans or cooked pinto beans

bacon, diced

onion, diced (for frijoles)

garlic, minced (for frijoles)

tomato, diced (for frijoles)

chicken broth or water (for frijoles)

cilantro, chopped (for frijoles)

salt & pepper (for frijoles)

shredded Mexican blend cheese (or cheddar/Monterey Jack)

sour cream (for serving)

lime wedges

extra Cholula hot sauce

Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into a shallow plate of coarse salt or Tajín to coat. Fill the glass with crushed ice and set aside.

Prepare glass

Place the peeled, pitted, and chopped peach in a shaker or mixing glass. Add the agave nectar and use a muddler to press and mash the peach until it releases juice and becomes a pulpy purée (about 20–30 seconds). If using a very small or underripe peach, muddle a bit longer to break down fibers.

Muddle peach

To the muddled peach, add fresh lime juice, fresh lemon juice, orange liqueur, and blanco tequila.

Add citrus and spirits

Add 1 cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Shake with ice

If you prefer a smoother cocktail, double-strain the shaken mixture through a fine-mesh strainer into a serving glass over the reserved crushed ice to remove pulp and solids. For a more rustic, pulpy drink, fine strain once or pour directly.

Double-strain (optional)

If you want a lighter, slightly effervescent drink, top with 1 oz club soda. Gently stir once to combine.

Top (optional)

Finish with a fresh peach slice and a lime wedge on the rim. Serve immediately with a short straw or stirrer.

Garnish and serve

ripe peach (peeled, pitted, chopped)

blanco tequila

fresh lemon juice

orange liqueur (Cointreau or triple sec)

agave nectar (or simple syrup)

ice (for shaking)

crushed ice (for serving)

coarse salt or Tajín (for rim) - optional

lime wedge (for rimming and garnish)

peach slice (for garnish) - optional

club soda (optional, to lighten)

Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (Yield: 1/2 cup; double if you prefer to make full cup.)

Prepare simple syrup (if not using store-bought)

In a large mixing pitcher or bowl, combine the silver tequila (2 cups), triple sec (1 cup), fresh lime juice (1 cup), simple syrup (1 cup), and cold water (1 cup). Stir until blended.

Add 6 cups of ice to a high-speed blender, pour in half of the margarita mixture, and blend until smooth and slushy (about 20–30 seconds). Repeat with remaining mixture and ice. Combine both blended batches in the pitcher and stir to uniform consistency. The blended mix should be pourable but slushy—adjust texture with small additions of cold water (1–2 tbsp) if too thick, or a few extra ice cubes if too thin.

Taste and adjust sweetness or acidity: add up to 2 tbsp more simple syrup if too tart, or 1–2 tbsp more fresh lime juice if too sweet. Blend briefly if additional liquid is added.

If rimming is desired: rub a lime wedge around the pouch mouth or glass edge, then dip into coarse kosher salt to coat. Set aside.

Pour the prepared slushy margarita into each 12-oz (approx. 350 ml) pouch, leaving about 3/4 inch (2 cm) headspace to allow for expansion when fully frozen. Seal pouches according to manufacturer's instructions, removing excess air to prevent freezer burn.

Lay pouches flat in a single layer in the freezer for faster freezing (approx. 3–4 hours) or stand them upright if space is limited. For best texture, freeze for at least 4 hours until fully solidified but still scoopable. For longer storage, keep in an airtight container or freezer bag to prevent odor transfer.

Make the fruit swirl while the margarita base chills in the fridge (or just before filling pouches). In a blender or food processor, combine 2 cups hulled strawberries, 3 tsp granulated sugar, 1 tbsp fresh lime juice, and 2 tbsp cold water. Blend until smooth, about 20 seconds.

Taste and adjust sweetness. If the puree is very thick, add 1–2 tsp cold water to reach a pourable puree consistency that will create a visible swirl but not fully mix with the margarita base.

To create swirls: spoon or pipe about 1 to 2 tablespoons of strawberry puree into each pouch after adding about half of the margarita slush. Gently use a skewer or spoon to create 2–3 figure-eight swirls; then top with remaining margarita slush. Alternatively, layer puree and margarita slush for a marbled effect.

Seal pouches and freeze as directed above. The fruit swirl will freeze into the pouch and create a colorful ribbon through the margarita.

Label pouches with flavor and date. Store flat or upright in the freezer for up to 3 months; for best flavor consume within 6 weeks.

To serve: remove a pouch from the freezer and let sit at room temperature for 3–5 minutes or run under cold water for 10–15 seconds to loosen. Either cut or tear open the pouch at the top and squeeze to serve directly into a glass, or scoop frozen slush into a glass and garnish with a lime wedge.

For a swirled presentation, gently squeeze pouch contents into a glass in a slow, circular motion so the fruit ribbon shows. Add a lime wedge and optional salted rim.

silver tequila

triple sec (orange liqueur)

simple syrup (1:1 sugar to water)

cold water

coarse kosher salt (for rimming, optional)

fresh lime wedges (for garnish and rimming)

ice (crushed or cubes)

fresh or frozen strawberries, hulled

granulated sugar

reusable or food-safe single-serve frozen pouches (12 oz / 350 ml capacity recommended)

freezer-safe resealable bags or airtight container (for storage)

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, peel and thinly slice the cucumber, thinly slice the red onion, and shred the carrot. Place all prepared vegetables into a large mixing bowl.

Prepare produce

Add crumbled feta or shredded parmesan and croutons if using. Toss lightly to distribute ingredients evenly and set bowl aside while you make the dressing.

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to combine. While whisking continuously, slowly drizzle in the olive oil to form an emulsion. If the dressing is too thick, whisk in up to 1 tablespoon of water to reach a pourable consistency. Taste and adjust seasoning (more salt, pepper, or honey) as needed.

Emulsify dressing

For a smoother dressing, place all dressing ingredients in a jar, secure the lid, and shake vigorously for 20–30 seconds.

Pour approximately 2–3 tablespoons of the house dressing over the prepared salad (adjust amount to taste). Using salad tongs or two large spoons, toss the salad gently but thoroughly until all leaves are lightly coated. Add more dressing in small increments if you prefer a wetter salad.

Transfer tossed side salad to serving plates or bowls. Serve immediately alongside the entrée.

mixed salad greens (romaine, red leaf, baby spinach)

cherry tomatoes, halved

cucumber, peeled and thinly sliced

red onion, thinly sliced

carrot, peeled and shredded

crumbled feta or shredded parmesan (optional)

croutons (optional)

extra-virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

garlic, minced

black pepper, freshly ground

water (to adjust consistency)

Choose beef or chicken. For beef: heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add 2 lbs ground beef and cook, breaking up with a spatula, until browned and no pink remains, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon in the pan. For shredded chicken: if using cooked shredded chicken (2 lbs), warm in the skillet with 1 tbs oil for 2–3 minutes until heated through.

Prepare protein

Add the finely diced onion and minced garlic to the skillet with the protein and cook for 2–3 minutes until softened and fragrant. Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper and cook 30 seconds to bloom the spices. Add tomato paste and cook 1 minute, then pour in 1/2 cup broth and 2 tbs lime juice, scraping up browned bits. Reduce heat to medium-low and simmer until the mixture is slightly thickened, about 4–6 minutes. Taste and adjust salt or lime as needed.

Ground Beef

Cholula Fajitas

Peach Margarita

Margarita Pouches

Tossed Side Salad

Single Crispy Taco

Enchiladas

Cookies

Lemonade

Tossed Side Salad With Our House Dressing

Queso Dip

Shrimp Brochette

Shrimp Diablo

Single Crispy Taco [beef Or Chicken]

Enchiladas [cheese, Chicken Or Beef]

One Cheese, Chicken Or Beef Enchilada And One Ground Beef Or Pulled Chicken Crispy Taco

Two Cheese, Chicken Or Beef Enchiladas

Ground Beef And Pulled Chicken Tacos

Mesquite Grilled Marinated Steak And Chicken Fajitas

Vegetable Fajitas

Shrimp Grilled For Salad

Single Chicken Tamale With Creamy Hatch Chile Sauce

Single Chicken Tamale With Green Sauce

Frozen Margarita