Savor the rich flavors of our tender top sirloin, expertly grilled to perfection and seasoned to enhance its natural juiciness.

Top Sirloin

A hearty and flavorful chicken tortilla soup featuring tender chicken, vibrant vegetables, and crispy tortilla strips, perfect for a cozy meal.

Chicken Totilla Soup

Indulge in our Tomahawk Ribeye, a succulent and juicy cut of beef, grilled to perfection and served with your choice of sides.

Tomahawk Ribeye

Savor Alejandro’s Favorite Burger, a juicy beef patty topped with melted cheese, fresh lettuce, ripe tomatoes, and a zesty sauce, all nestled between a toasted bun.

Alejandro’s Favorite Burger

A zesty blend of grilled chicken, fresh greens, black beans, corn, and avocado, topped with a tangy Southwest dressing.

Southwest Chicken Salad

Savor the bold flavors of the West Texas Burger, featuring a juicy beef patty topped with zesty barbecue sauce, crispy bacon, and melted cheddar cheese, all nestled in a toasted bun.

West Texas Burger

Savor the bold flavors of the West Texas Feast, featuring a mouthwatering blend of smoky meats, hearty sides, and authentic spices that celebrate the spirit of Texas cuisine.

West Texas Feast

Succulent lobster, expertly prepared and served with a rich butter sauce, offering a taste of the ocean in every bite.

Lobster

Queso Fundido

Remove the top sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

Rub the top sirloin with olive oil, then sprinkle with garlic powder, onion powder, salt, black pepper, and fresh rosemary. Make sure to coat both sides evenly.

Season the Steak

Preheat your grill or skillet over medium-high heat. You want it hot enough to sear the steak.

Preheat the Grill or Pan

Place the steak on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare. Adjust the time for your desired level of doneness.

Cook the Steak

During the last minute of cooking, add the butter to the pan and spoon the melted butter over the steak for added flavor.

Add Butter

Remove the steak from the heat and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your choice of sides.

Serve

Top sirloin steak

Olive oil

Garlic powder

Onion powder

Salt

Black pepper

Fresh rosemary

Butter

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, celery, and bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the Vegetables

Stir in the shredded chicken, chicken broth, diced tomatoes, corn, and taco seasoning. Bring the mixture to a boil.

Add Chicken and Broth

Once boiling, reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together.

Simmer the Soup

Add lime juice and season with salt and black pepper to taste. Stir well.

Finish the Soup

Ladle the soup into bowls and serve hot. Optionally, garnish with tortilla strips, avocado, cilantro, or cheese.

Onion, chopped

Garlic cloves, minced

Carrots, diced

Celery, diced

Bell pepper, diced

Chicken breast, cooked and shredded

Chicken broth

Diced tomatoes (canned)

Corn kernels (canned or frozen)

Taco seasoning

Lime juice

Remove the tomahawk ribeye steak from the refrigerator and let it come to room temperature for about 1 hour. This ensures even cooking.

Preparation

Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat to adhere.

Seasoning

In a large cast-iron skillet or grill, heat the olive oil over high heat. Once the oil is shimmering, add the ribeye steak. Sear for about 4-5 minutes on each side, until a nice crust forms.

Searing the Steak

During the last minute of cooking, add the fresh rosemary sprigs and crushed garlic cloves to the skillet. Spoon the infused oil over the steak as it finishes cooking.

Adding Aromatics

Remove the steak from the heat and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute.

Resting

Slice the steak against the grain and serve immediately, drizzling any leftover juices over the top.

Serving

Tomahawk Ribeye Steak

Kosher Salt

Freshly Ground Black Pepper

Olive Oil

Fresh Rosemary

Garlic Cloves

In a large mixing bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into two equal parts and shape them into burger patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Cook the Patties

While the patties are cooking, slice the burger buns in half and toast them on the grill or in a toaster until golden brown.

Toast the Buns

Spread ketchup and mustard on the bottom half of each bun. Place a lettuce leaf, the cooked patty with melted cheddar, tomato slices, and pickles. Top with the other half of the bun.

Assemble the Burger

Ground beef (80% lean)

Cheddar cheese slices

Burger buns

Lettuce leaves

Tomato

Pickles

Ketchup

Mustard

In a large mixing bowl, combine the chopped romaine lettuce, black beans, corn, cherry tomatoes, and red onion. Toss gently to mix.

Prepare the Salad Base

Add the shredded chicken and diced avocado to the salad base. Mix carefully to avoid mashing the avocado.

Add Chicken and Avocado

Drizzle your choice of Southwest dressing over the salad. Toss gently to coat all ingredients evenly.

Add Dressing

Garnish with chopped cilantro and serve immediately for the freshest taste.

Garnish and Serve

Romaine lettuce, chopped

Black beans, drained and rinsed

Corn, canned or frozen

Cherry tomatoes, halved

Red onion, thinly sliced

Avocado, diced

Cilantro, chopped

In a bowl, mix the ground beef with salt and black pepper. Divide the mixture into 4 equal portions and shape them into burger patties.

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels.

Cook the Bacon

On a grill or in a skillet, cook the burger patties over medium-high heat for about 4-5 minutes on each side, or until they reach your desired doneness.

Grill the Patties

In the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

Lightly toast the burger buns on the grill or in a toaster.

On each bun, layer lettuce, a slice of tomato, a cooked patty with melted cheese, crispy bacon, pickles, onions, and a generous drizzle of BBQ sauce. Top with the other half of the bun.

Assemble the Burgers

Serve immediately with your favorite sides.

Ground beef (80/20)

Cheddar cheese

Bacon

Lettuce

Onion

BBQ sauce

Trim excess fat from the beef brisket and pork ribs. Pat all meats dry with paper towels to ensure the rub adheres properly.

Prepare the Meat

In a large bowl, combine the Texas BBQ rub, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the beef brisket, pork ribs, and chicken thighs. Let the meats rest for at least 30 minutes to absorb the flavors.

Season the Meats

In a small bowl, mix together the apple cider vinegar, Worcestershire sauce, and olive oil. Brush this marinade over the seasoned meats.

Prepare the Marinade

Preheat your smoker or grill to 225°F (107°C). Place the brisket and ribs on the grill grates. Cook for about 6-8 hours, or until the brisket reaches an internal temperature of 195°F (90°C) and the ribs are tender. Add the chicken thighs during the last hour of cooking.

Cook the Meats

Once the meats are cooked, remove them from the grill and let them rest for 30 minutes before slicing. Serve the meats with your favorite BBQ sides.

Rest and Serve

Beef Brisket

Pork Ribs

Chicken Thighs

Texas BBQ Rub

Apple Cider Vinegar

Worcestershire Sauce

Garlic Powder

Onion Powder

Black Pepper

Fill a large pot with water, add salt, and bring to a rolling boil. Carefully add the live lobsters to the boiling water and cover the pot.

Prepare the Lobster

Boil the lobsters for 8-10 minutes until they turn bright red. Remove them from the pot and let them cool slightly.

Cook the Lobster

In a small saucepan over low heat, melt the butter. Add minced garlic and cook until fragrant, about 2-3 minutes. Stir in lemon juice and parsley.

Prepare the Garlic Butter

Split the lobsters in half and serve with warm garlic butter for dipping. Enjoy!

Live Lobster

Garlic

Lemon Juice

Parsley

In a skillet over medium-high heat, add olive oil. Once hot, add the diced rib eye steak. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Rib Eye

In the same skillet, add the chopped onion and jalapeño. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

Sauté Vegetables

Return the cooked rib eye to the skillet and mix in the sautéed vegetables. Stir in the shredded Monterey Jack and Chihuahua cheeses, mixing until melted and creamy.

Combine Ingredients

Transfer the queso fundido to a serving dish. Top with chopped cilantro and serve hot with chicharrones and lime wedges on the side.