rotating tea

drip coffee

chai

braised lamb, fresh ginger, cabbage mix, lemon crema

LAMB & GINGER EGG ROLLS

macchiato

rotisserie chicken, chipotle gravy, parmesan cheese, mirepoix veggies

SPICY CHICKEN POT PIE

DRAFT COCKTAILS

PEACH PEPPERCORN TEA

HOUSE COCKTAILS

recommended with TEQUILA, RUM or ROSALUNA

chipotle mango rosemary

recommended with GIN, MEZCAL or PELACAÑAS

POMEGRANATE GINGER THYME

walnuts, goat cheese frosting, orange carrot glaze

loca’s carrot cake

with tortillas, lime-oil slaw, jalapeño aioli

ACHIOTE CITRUS FRIED TROUT

LEMON PEPPER CHICKEN

pulled pork

red onions, chipotle aioli, chiltepin pepper salsa negra, micro greens

TUNA SOPE*

white corn grits, shrimp, tomato garlic butter sauce

shrimp & corn grits

mushroom, zucchini, mozzarella cheese, smoked tomato sauce

Blue corn EMPANADAS

tempura broccoli, asparagus, avocado, spinach, cucumbers, parmesan, preserved lemon vinaigrette

MASSIVE ATTACK SALAD

G&G mixed greens, figs, red onion, toasted almonds, honey goat cheese vinaigrette

W&C Salad

SEASONAL COBBLER

CHOCOLATE LAVA CAKE

BUTTERSCOTCH PUDDING

matcha

In a medium-sized pot, bring 4 cups of water to a rolling boil.

Boil Water

Once the water is boiling, add 2 tablespoons of tea leaves to the pot. Stir gently.

Add Tea Leaves

Reduce heat to low and let the tea leaves steep for 5-7 minutes depending on your desired strength. Use a timer for accuracy.

Infuse Tea

Using a fine mesh strainer, strain the tea into a teapot or large pitcher, discarding the leaves.

Strain Tea

If using, add 1 tablespoon of sliced fresh ginger to the hot tea and let it steep for an additional 2-3 minutes for a spicy kick.

Add Ginger

Add lemon slices to taste, adjusting based on your preferred tartness.

Incorporate Lemon

Add 10 fresh mint leaves and 1 cinnamon stick to the tea for a refreshing and aromatic flavor.

Mint and Cinnamon

If serving iced, let the tea cool at room temperature for about 10 minutes, then refrigerate until chilled.

Cool Down

In a glass, place 1 cup of ice cubes and pour the cooled tea over the top.

Serve Over Ice

If desired, add 1/2 cup of milk for a creamy texture and stir well.

Optional Milk

Garnish your tea with additional mint leaves or a lemon slice if desired.

Garnish

Water

Tea leaves (black or green)

Honey

Fresh Ginger (sliced)

Lemon (sliced)

Fresh Mint Leaves

Cinnamon Stick

Ice cubes

Milk (optional)

Measure out 0.5 cups of coffee beans using a measuring cup.

Prepare Coffee Beans

Grind the coffee beans to a medium-coarse consistency using a coffee grinder, ensuring that they are not too fine.

Grind Coffee Beans

In a kettle, bring 4 cups of water to a boil. You can use a stovetop or electric kettle.

Place a coffee filter in the basket of your drip coffee maker. Add the ground coffee into the filter.

Set Up Drip Coffee Maker

Once the water has boiled, carefully pour it into the water reservoir of the coffee maker.

Add Water

Start the coffee maker and let it brew the coffee. This process will take about 5-7 minutes.

Brew Coffee

Once brewed, pour the coffee into cups. Add milk and sugar to taste, if desired.

Serve Coffee

Coffee beans

Sugar (optional)

In a medium saucepan, bring 2 cups of water to a rolling boil over medium-high heat.

Boil the Water

Once the water is boiling, add the grated ginger, cardamom pods, cinnamon stick, and cloves. Allow the spices to simmer in the boiling water for about 5 minutes.

Add Spices

Stir in the black tea leaves and let it simmer for another 2-3 minutes. This will allow the tea to steep and the flavors to meld.

Pour in 1 cup of milk and add 2 tablespoons of sugar. Stir well and continue to simmer for an additional 5 minutes, allowing the chai to become rich and creamy.

Add Milk and Sugar

Remove the saucepan from heat. Using a fine mesh strainer, strain the chai into cups to remove the spices and tea leaves. Serve hot.

Strain and Serve

Milk

Black tea leaves

Sugar

Ginger

Cardamom pods

Cinnamon stick

Cloves

In a large skillet over medium heat, add the braised lamb, grated ginger, soy sauce, sesame oil, salt, and black pepper. Cook for 5-7 minutes until heated through and flavors meld together. Remove from heat and let cool slightly.

Prepare the Lamb Filling

Stir in the shredded cabbage mix into the skillet with the lamb. Cook for an additional 3-4 minutes until the cabbage is slightly wilted but still crunchy. Remove from heat and allow the mixture to cool completely.

Add Cabbage Mix

In a small bowl, mix together the sour cream and lemon juice until smooth. Set aside in the refrigerator until ready to serve.

Prepare the Lemon Crema

Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you. Spoon 2-3 tablespoons of the lamb and cabbage mixture onto the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a bit of water.

Assemble the Egg Rolls

In a deep frying pan, heat vegetable oil over medium-high heat. Once the oil is hot, carefully place 3-4 egg rolls into the oil, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Egg Rolls

Serve the hot egg rolls with the lemon crema on the side for dipping.

Serve

braised lamb

fresh ginger, grated

cabbage mix (shredded cabbage, carrots, etc.)

egg roll wrappers

soy sauce

sesame oil

salt

black pepper

vegetable oil (for frying)

sour cream

lemon juice

Using an espresso machine, brew 2 shots of espresso coffee into a coffee cup.

Brew Espresso

In a separate container, steam 1 cup of milk until it reaches a temperature of about 150°F (65°C) and has a velvety texture.

Steam Milk

Slowly pour the steamed milk over the brewed espresso, allowing the milk to blend with the coffee.

Add Steamed Milk

Spoon 2 tablespoons of milk foam on top of the milk and espresso mixture.

Top with Milk Foam

Sprinkle a pinch of cocoa powder or cinnamon on top for added flavor, if desired.

Garnish (Optional)

Espresso coffee

Steamed milk

Milk foam

Cocoa powder or cinnamon (optional)

In a large skillet over medium heat, add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the Vegetables

While the vegetables are cooking, remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. Set aside.

Shred the Chicken

Add the shredded chicken to the skillet with the sautéed vegetables. Pour in the chipotle gravy and mix well. Season with garlic powder, salt, and black pepper to taste. Cook for an additional 3-5 minutes until everything is heated through.

Make the Filling

Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish and fill it with the chicken and vegetable mixture.

Prepare the Pie Crust

Sprinkle the Parmesan cheese evenly over the filling. Cover with the second pie crust, sealing the edges together and cutting a few slits in the top to allow steam to escape.

Top with Cheese and Crust

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Keep an eye on it to prevent burning.

Bake the Pie

Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Cool and Serve

Rotisserie chicken

Chipotle gravy

Parmesan cheese

Onion

Carrots

Celery

Frozen pie crusts

Garlic powder

Salt

Black pepper

Gather all the ingredients. Ensure the vodka is chilled and the lemon juice is freshly squeezed.

Prepare the Ingredients

In a cocktail shaker, add the fresh mint leaves. Using a muddler or the back of a spoon, gently muddle the mint leaves to release their essential oils.

Muddle Mint

Add the vodka, fresh lemon juice, and simple syrup to the shaker with muddled mint. Fill the shaker with ice, cover, and shake vigorously for about 15-20 seconds.

Mix the Cocktail

Strain the mixture into a tall glass filled with ice. Top with club soda and stir gently to combine.

Garnish the cocktail with a lemon wedge on the rim and a sprig of mint for added aroma.

Vodka

Fresh Lemon Juice

Simple Syrup

Club Soda

Lemon Wedge

Wash and slice the fresh peaches. Place the sliced peaches in a blender and blend until smooth. You should have about 2 cups of peach puree.

Prepare the Peach Mixture

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Once the water is boiling, add 1 tsp of black peppercorns to the water and let it simmer for about 5 minutes. This will allow the pepper flavor to infuse into the water.

Infuse the Black Peppercorns

After simmering, remove the saucepan from heat. Strain the peppercorns from the water and add the peach puree, 1 tbs of honey, and 2 tbs of fresh lemon juice. Stir well until the honey is dissolved.

Combine and Sweeten

Add 1 tbs of fresh mint leaves to the mixture. Let it steep for about 10 minutes for the flavors to meld.

Add Mint

Fill glasses with ice cubes and pour the peach peppercorn tea over the ice. Garnish with additional mint leaves or peach slices if desired.

Fresh Peaches

Black Peppercorns

Lemon Juice

Ice Cubes

In a cocktail shaker, combine the vodka, fresh lemon juice, and simple syrup. Fill the shaker with ice.

Mixing the Cocktail

Shake the cocktail shaker vigorously for about 15 seconds to chill and mix the ingredients well.

Shaking

Strain the mixture into a tall glass filled with ice.

Straining

Top the drink with club soda and stir gently to combine.

Topping Off

Garnish the drink with a lemon wheel on the rim and a few fresh mint leaves for aroma.

Adding Garnishes

Lemon Wheel

Peel and chop the fresh mango into small pieces. Blend the mango pieces in a blender until smooth. Measure out 1 cup of mango purée and set aside.

Prepare the Mango Purée

In a small saucepan over low heat, add 1 cup of water and the fresh rosemary sprigs. Allow the rosemary to steep for about 5 minutes to infuse the flavor. Remove from heat and let it cool. Strain the rosemary water to remove the sprigs.

Infuse the Rosemary

In a cocktail shaker, combine the mango purée, strained rosemary water, chipotle powder, fresh lime juice, tequila (or rum or Rosaluna), and simple syrup. Add ice cubes to the shaker.

Rotating Tea

Drip Coffee

Chai

Lamb & Ginger Egg Rolls

Macchiato

Spicy Chicken Pot Pie

Draft Cocktails

Peach Peppercorn Tea

House Cocktails

Chipotle Mango Rosemary

Pomegranate Ginger Thyme

Loca’s Carrot Cake

Achiote Citrus Fried Trout

Lemon Pepper Chicken

Pulled Pork

Tuna Sope*

Shrimp & Corn Grits

Blue Corn Empanadas

Massive Attack Salad

W&c Salad

Seasonal Cobbler

Chocolate Lava Cake

Butterscotch Pudding

Matcha