Horchata

Creamy caramel custard topped with whipped cream.

Flan

Poblano peppers stuffed with meat and topped with walnut sauce.

Chiles en Nogada

Marinated fish with lime, cilantro, and onions.

Ceviche

Pina Colada

Queso Fundido

Traditional tacos with marinated pork and pineapple.

Tacos al Pastor

Crispy tortilla chips served with homemade salsa.

Chips and Salsa

Sizzling grilled meat with peppers and onions

Fajitas

Soft or hard shell tacos with your choice of meat

Tacos

A refreshing wine punch with fruit and brandy.

Sangria

Fried dough pastries rolled in cinnamon sugar.

Churros

Classic margarita made with tequila, lime, and triple sec.

Margarita

Corn tortillas stuffed with shredded chicken and topped with red sauce.

Chicken Enchiladas

Three tacos filled with grilled steak, onions, and cilantro.

Steak Tacos

Tortilla chips topped with cheese, jalapeños, and sour cream.

Nachos

Freshly made guacamole with tortilla chips.

Guacamole

In a fine mesh strainer, rinse the long-grain white rice under cold water until the water runs clear. This helps to remove excess starch.

Rinse the Rice

In a medium bowl, combine the rinsed rice with the cinnamon stick and 4 cups of water. Allow it to soak for at least 4 hours or overnight for best results.

Soak the Rice

After soaking, remove the cinnamon stick and transfer the rice and water mixture to a blender. Blend on high until the rice is finely ground, about 1-2 minutes.

Blend the Mixture

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher, discarding the solids. This will yield a smooth liquid base for your horchata.

Strain the Mixture

To the strained rice milk, add the milk (or almond milk), sugar, vanilla extract, ground cinnamon, and a pinch of salt. Stir well until the sugar is completely dissolved.

Mix in Remaining Ingredients

Refrigerate the horchata for at least 30 minutes to chill. Serve over ice cubes and enjoy your sweet and refreshing horchata!

Chill and Serve

Long-grain white rice

Cinnamon stick

Water

Milk (or almond milk for a vegan option)

Sugar

Vanilla extract

Ground cinnamon

Salt

Ice cubes

In a medium saucepan, combine 1 cup of granulated sugar and 1 tablespoon of water. Heat over medium heat, stirring gently until the sugar dissolves. Increase the heat and bring to a boil without stirring. Allow the mixture to boil until it turns a deep amber color, about 5-7 minutes. Immediately pour the caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Make the Caramel

In a large mixing bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 3 tablespoons of granulated sugar, 4 large eggs, and 1 teaspoon of vanilla extract until smooth. Do not over whisk to prevent incorporating too much air.

Prepare the Custard

Preheat your oven to 350°F (175°C). Pour the custard mixture over the set caramel in the mold or ramekins. Place the mold or ramekins in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the mold/ramekins. Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.

Bake the Flan

Once baked, remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Cool the Flan

In a mixing bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip.

Make the Whipped Cream

To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to flow over the top. Top with a dollop of whipped cream and enjoy!

Serve the Flan

whole milk

heavy cream

granulated sugar

large eggs

vanilla extract

water

powdered sugar

Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning them occasionally until the skin is blistered and charred. Remove from the oven and place them in a plastic bag for 10 minutes to steam. Once cooled, peel the skins off and make a slit down the side to remove the seeds.

Roast the Poblano Peppers

In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Add the ground beef and pork, cooking until browned. Stir in the diced tomato, cinnamon, salt, pepper, chopped almonds, dried apricots, raisins, and parsley. Cook for an additional 5 minutes until everything is well combined.

Cook the Meat Filling

Carefully stuff each roasted poblano pepper with the meat filling. Set aside.

Stuff the Peppers

In a blender, combine the walnuts, milk, cinnamon, sugar, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the Walnut Sauce

Place the stuffed peppers on a serving dish. Generously drizzle the walnut sauce over the top. Garnish with pomegranate seeds and chopped parsley before serving.

Serve the Dish

Poblano peppers

Ground beef

Ground pork

Onion, chopped

Garlic, minced

Tomato, diced

Cinnamon

Pepper

Almonds, chopped

Dried apricots, chopped

Raisins

Fresh parsley, chopped

Walnuts

Milk

Pomegranate seeds

Using a sharp knife, cut the fresh fish into small, bite-sized cubes (about 1/2 inch). Place the cubed fish in a non-reactive bowl.

Cut the Fish

In a separate bowl, mix the fresh lime juice, finely chopped red onion, chopped cilantro, and finely diced jalapeño pepper. Add salt and black pepper to taste.

Prepare the Marinade

Pour the marinade over the cubed fish, making sure the fish is fully submerged in the lime juice. Cover the bowl with plastic wrap.

Combine Fish and Marinade

Refrigerate the mixture for at least 30 minutes to allow the fish to 'cook' in the lime juice, stirring occasionally.

Marinate

After marinating, give the ceviche a good stir and taste for seasoning. Adjust salt and pepper if necessary. Serve chilled with tortilla chips on the side.

Serve Ceviche

Fresh white fish (such as tilapia or snapper)

Fresh lime juice

Red onion

Fresh cilantro

Jalapeño pepper

Black pepper

Tortilla chips

Collect all ingredients including white rum, coconut cream, pineapple juice, pineapple wedge, maraschino cherry, and shredded coconut.

Gather Ingredients

In a blender, add 2 oz of white rum, 1 oz of coconut cream, and 6 oz of pineapple juice.

Mix Ingredients

Blend on high speed until smooth and creamy, approximately 30 seconds.

Blend

Take a chilled glass and pour the blended mixture into the glass.

Prepare Glass

Garnish with a pineapple wedge, a maraschino cherry on top, and sprinkle shredded coconut over the drink.

Garnish

White Rum

Coconut Cream

Pineapple Juice

Pineapple Wedge

Maraschino Cherry

Shredded Coconut

Finely chop the onion and jalapeño pepper. Mince the garlic cloves and chop the cilantro.

Prepare the Ingredients

In a medium skillet over medium heat, add a splash of oil. Sauté the chopped onion and diced jalapeño for about 3-4 minutes until the onion becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.

Cook the Vegetables

Reduce the heat to low. Add the Chihuahua cheese, Monterey Jack cheese, and cream cheese to the skillet. Stir continuously until all the cheeses are melted and smooth.

Combine the Cheeses

Stir in the chopped cilantro, salt, and black pepper. Mix well and remove from heat.

Season the Mixture

While the cheese is melting, warm the corn tortillas in a separate skillet over low heat for about 30 seconds on each side or until they are soft and pliable.

Warm the Tortillas

Transfer the melted cheese mixture to a serving dish. Serve immediately with warm corn tortillas for dipping.

Serve

Chihuahua cheese

Monterey Jack cheese

Cream cheese

Jalapeño pepper, diced

Garlic cloves, minced

Onion, finely chopped

Cilantro, chopped

Corn tortillas

In a large bowl, combine pineapple juice, chipotle peppers, minced garlic, ground cumin, oregano, salt, black pepper, and white vinegar. Mix until well combined.

Cut the pork shoulder into thin slices and add to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade, letting excess drip off. Cook the pork for 5-7 minutes on each side, or until well browned and cooked through. Let it rest for a few minutes before slicing into small pieces.

Cook the Pork

While the pork is resting, grill or sauté the diced pineapple for about 2-3 minutes until slightly caramelized. This enhances the sweetness and flavor.

Prepare the Pineapple

Warm the taco tortillas on the grill or in a pan for a few seconds on each side. On each tortilla, layer cooked pork, sautéed pineapple, diced onion, and fresh cilantro.

Assemble the Tacos

Serve the tacos warm with lime wedges on the side for squeezing over the tacos.

Pork shoulder

Pineapple juice

Chipotle peppers in adobo sauce

Ground cumin

Oregano

White vinegar

Fresh cilantro, chopped

Taco tortillas

Pineapple, diced

Onion, diced

Lime wedges

Stack the corn tortillas and cut them into triangles, like a pizza. Each tortilla can be cut into 6-8 wedges.

Prepare Tortillas

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add a few tortilla wedges to the hot oil, making sure not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.

Fry Tortilla Chips

While the chips are still warm, sprinkle with salt to taste. Repeat the frying process with the remaining tortilla wedges.

Season Chips

Finely chop the tomatoes, onion, jalapeño pepper (remove seeds for less heat), and fresh cilantro.

Chop Vegetables

In a large bowl, combine the chopped tomatoes, onion, cilantro, and jalapeño pepper.

Stir in the lime juice and salt. Mix well to ensure all ingredients are coated.

Add Lime Juice and Salt

Allow the salsa to sit for at least 10 minutes to let the flavors meld before serving.

Let it Rest

Vegetable oil

Tomatoes

Onion

Lime juice

In a bowl, combine olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper. Add the chicken breast and coat thoroughly. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, slice the bell peppers and onion into thin strips.

Slice Vegetables

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let rest for 5 minutes before slicing into strips.

Grill the Chicken

In a skillet, add a drizzle of olive oil over medium heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender and slightly charred.

Sauté Vegetables

In a separate skillet, warm the flour tortillas over medium heat for about 30 seconds on each side until they are soft and pliable.

Warm Tortillas

On each warmed tortilla, layer some grilled chicken strips, sautéed peppers, and onions. Add your choice of sour cream, guacamole, salsa, and shredded cheese on top. Roll the tortillas and serve immediately.