"the sister of the espresso martini" liquor 43, espresso

Carajillo

Fried dough pastry rolled in cinnamon sugar.

Churros

zona rosa

CHELADA

Cold Mocha Mexicano

Planeta Paletas

hanger steak, bacon, black beans, tomatillo crema, eggs over medium, crema

Huevo Rancheros

Love You Bunches Rose

Della Contessa 1925 Prosecco

Victorine de Chastenay Brut Rose

Sandhi Central Coast Chardonnay

Lioco Sonoma County Chardonnay

The Fableist Pinot Noir

Kim Crawford Sauvignon Blanc Marlborough

R&R Bandera Shot Trio

pumpkin fritters dusted in cinnamon sugar served with marianne's horchata ice cream

Buñuelos

black beans, plantains, white rice, pico de gallo

Ensalada de César

pasilla chile, roasted tomato chicken broth, avocado, tortillas, crema

Sopa de Tortilla

ibarra chocolate, almonds, chile, espresso

Sweet Cream

hanger steak, chorizo, bacon, salsa cruda

Alambre

Smoked Trout

dungeness crab + shrimp, chipotle mayo, avocado

Ceviche Tostada

Crunchy Beef Taco

Black Bean Queso

Using an espresso machine, brew a shot of fresh espresso (approximately 1 oz). Ensure the espresso is rich and aromatic.

Brew the Espresso

In a jigger or measuring cup, pour 2 oz of Licor 43.

Measure the Licor 43

In a mixing glass or cocktail shaker, combine the brewed espresso with the Licor 43. Stir gently to mix the flavors without losing the espresso's crema.

Combine the Ingredients

Use a fine mesh strainer to pour the mixture into a chilled cocktail glass, ensuring a smooth texture.

Strain and Serve

If desired, add a cinnamon stick for aroma and flavor. You can also float a few coffee beans on top for an elegant presentation.

Add Garnishes (Optional)

Licor 43

Freshly brewed espresso

Cinnamon stick

Coffee beans

In a medium saucepan, combine 1 cup of water, 2 tablespoons of unsalted butter, 1 tablespoon of sugar, and 1 teaspoon of salt. Bring the mixture to a boil over medium heat.

Step 1: Prepare the Mixture

Once boiling, remove the saucepan from heat and add 1 cup of all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Step 2: Add Flour

Allow the dough to cool slightly for about 5 minutes. Add 2 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Step 3: Incorporate Eggs

In a small bowl, combine 1 cup of sugar and 2 tablespoons of ground cinnamon. Set aside.

Step 4: Mix Cinnamon Sugar

In a deep frying pan, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 5: Heat the Oil

Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch long strips of dough directly into the hot oil.

Step 6: Pipe the Dough

Fry the churros until golden brown and crispy, about 2-3 minutes per side. Remove them with a slotted spoon and drain on paper towels.

Step 7: Fry the Churros

While the churros are still warm, roll them in the cinnamon sugar mixture until fully coated.

Step 8: Coat in Cinnamon Sugar

water

unsalted butter

sugar

salt

all-purpose flour

eggs

ground cinnamon

vegetable oil

Dice the fresh tomatoes, red onion, and jalapeño pepper into small pieces and place them in a large mixing bowl.

Chop Vegetables

Rinse the cilantro under cold water, shake off excess water, and roughly chop. Add to the mixing bowl.

Chop Cilantro

Cut the limes in half and squeeze the juice into the mixing bowl, ensuring no seeds fall in.

Juice Limes

Add salt and olive oil to the bowl. Stir gently until all ingredients are well combined.

Season the Mixture

If desired, dice avocado and crumble feta cheese over the top of the mixture. Gently fold them in.

Optional Additions

Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes to allow flavors to meld.

Chill

Serve the zona rosa chilled as a side dish or topping for grilled meats and tacos.

Serve

Fresh tomatoes

Red onion

Cilantro

Jalapeño pepper

Lime

Salt

Olive oil

Avocado

Feta cheese

Take a pint glass or a tall glass and rub a lime wedge around the rim. Dip the rim into a plate of salt to coat it, if desired.

Prepare the Glass

In the prepared glass, pour the lime juice and tomato juice first. Stir gently to mix.

Combine Ingredients

Slowly pour the lager beer into the glass, allowing it to mix with the lime and tomato juices without creating too much foam.

Add Beer

Add hot sauce, Worcestershire sauce, celery salt, and a sprinkle of black pepper and salt. Adjust seasoning to taste, stirring gently after each addition.

Season the Drink

Add the lime wedges and a celery stalk to the drink for garnish.

Garnish

Lager beer

Lime juice

Tomato juice

Hot sauce

Worcestershire sauce

Celery salt

Black pepper

Lime wedges

Celery stalk

Brew 2 shots of espresso using your preferred method (espresso machine, stovetop, etc.). Set aside.

In a shaker or blender, combine the brewed espresso, 1 cup of milk, 2 tablespoons of chocolate syrup, and 1 tablespoon of sugar. Shake or blend until well combined and frothy.

Mix with Milk and Chocolate

Fill a tall glass with ice cubes to keep the drink cold.

Pour the espresso and milk mixture over the ice in the prepared glass.

Pour the Coffee Mixture

Add 1 cup of whipped cream on top of the coffee mixture, creating a generous layer.

Top with Whipped Cream

Sprinkle 1 teaspoon of cocoa powder and 2 tablespoons of chocolate shavings over the whipped cream for added flavor and texture.

Add Toppings

Add a pinch of cinnamon and drizzle 1 teaspoon of vanilla extract over the whipped cream for an aromatic finish.

Garnish the Drink

Serve immediately with a straw or a spoon to enjoy the delicious Cold Mocha Mexicano!

Serve and Enjoy

Espresso

Milk

Chocolate syrup

Sugar

Whipped cream

Cocoa powder

Chocolate shavings

Cinnamon

Vanilla extract

Wash and chop the fresh fruit into small pieces, ensuring they are of uniform size for even freezing.

Prepare the Fruit

In a blender, combine the chopped fresh fruit, coconut milk, honey or agave syrup, and lime juice. Blend until smooth.

Blend the Base

If using, stir in the chopped nuts, shredded coconut, or chocolate chips into the blended mixture.

Add Optional Ingredients

Pour the mixture into popsicle molds, leaving a little space at the top for expansion.

Pour into Molds

Insert popsicle sticks into the center of each mold.

Insert Sticks

Place the molds in the freezer and freeze for at least 4-6 hours or until completely solid.

Freeze

To remove the paletas from the molds, run warm water over the outside of the mold for a few seconds.

Remove from Molds

Serve immediately and enjoy your refreshing Planeta Paletas!

Enjoy!

Fresh fruit (such as strawberries, mangoes, or bananas)

Coconut milk

Honey or agave syrup

Chopped nuts (almonds or pistachios)

Shredded coconut

Chocolate chips

Season the hanger steak with salt and pepper. Heat a skillet over medium-high heat and add a little oil. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired level of doneness. Remove from skillet and let rest for 5 minutes before slicing.

Cook the Hanger Steak

In the same skillet, add the bacon slices and cook over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.

Cook the Bacon

In a saucepan over medium heat, add the black beans. You can use canned beans; simply drain and rinse them before heating. Stir occasionally and heat until warmed through, about 5 minutes.

Heat the Black Beans

In a non-stick skillet, add a little oil or butter over medium heat. Crack the eggs into the skillet, taking care not to break the yolks. Cook for about 3-4 minutes until the whites are set but the yolks are still runny (over medium).

Cook the Eggs

On a serving plate, layer the warmed black beans. Slice the hanger steak and place on top of the beans. Add the crispy bacon, followed by the eggs. Drizzle with tomatillo crema and finish with a dollop of crema. Serve immediately.

Plate the Dish

Hanger steak

Bacon

Black beans

Tomatillo crema

Crema

Eggs

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream the unsalted butter until smooth, then gradually add the granulated sugar and beat until light and fluffy.

Cream Butter and Sugar

Beat in the eggs one at a time, then mix in the milk and vanilla extract until fully incorporated.

Add Eggs and Milk

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

Cool the Cakes

In a large mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and mix until smooth.

Make the Frosting

Mix in the rose water, heavy cream, and pink food coloring until you reach the desired consistency and color.

Add Flavor and Color

Place one cake layer on a serving plate, spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides.

Layer the Cake

Garnish the cake with edible rose petals and white chocolate shavings for an elegant touch.

Decorate the Cake

Slice and serve the Love You Bunches Rose cake at room temperature for the best flavor.