Refreshing cocktail with rum, mint, and lime.

Mojito

Fresh tortilla chips served with homemade salsa.

Chips & Salsa

Grilled steak served with peppers and onions

Steak Fajitas

Three enchiladas filled with chicken, topped with cheese and sauce

Chicken Enchiladas

Tortilla Chips

Refreshing blend of red wine and fruit juices.

Sangria

Classic margarita made with fresh lime juice.

Margarita

Crispy dough pastries dusted with cinnamon sugar.

Churros

Steak Tacos

Grilled chicken with sautéed onions and peppers.

Chicken Fajitas

Freshly made guacamole with tortilla chips.

Guacamole

Queso

Street Corn Risotto

Veggie Tacos

Packed with smoky, spicy, and savory flavors.

Green Chile Pork Tenderloin

Ancho Chile Ribs

Shrimp and Grits

Cast Iron Skillet Cornbread

In a sturdy glass, add the fresh mint leaves and lime juice. Using a muddler or the back of a spoon, gently press down on the mint leaves to release their oils. Be careful not to tear the leaves too much.

Muddle the Mint and Lime

Pour the simple syrup into the glass with the muddled mint and lime. Stir gently to combine.

Add Simple Syrup

Pour the white rum into the glass, mixing it with the mint-lime-syrup mixture.

Add Rum

Fill the glass with ice cubes, leaving a little space at the top for the club soda.

Add Ice

Pour the club soda over the ice until the glass is full. Stir gently to combine all the ingredients.

Top with Club Soda

Garnish your mojito with a lime wedge and a sprig of fresh mint. Serve immediately and enjoy!

Garnish and Serve

White Rum

Fresh Mint Leaves

Lime Juice

Simple Syrup

Club Soda

Ice Cubes

Lime Wedge

Mint Sprig

Cut each corn tortilla into 6 triangular wedges.

Prepare the Tortillas

In a deep skillet, heat vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully add a batch of tortilla wedges to the hot oil. Fry until they are golden brown and crispy, about 2-3 minutes per batch.

Fry the Tortilla Wedges

Remove the chips with a slotted spoon and drain them on paper towels. Sprinkle with salt while still hot.

Drain and Season

Chop the ripe tomatoes, red onion, jalapeño pepper (remove seeds for less heat), and fresh cilantro into small pieces.

Prepare the Vegetables

In a mixing bowl, combine the chopped tomatoes, red onion, jalapeño, cilantro, and lime juice.

Mix the Ingredients

Add salt to the salsa mixture. Taste and adjust seasoning if necessary.

Season the Salsa

Let the salsa sit for at least 15 minutes to allow flavors to meld. Serve with the tortilla chips.

Chill and Serve

corn tortillas

vegetable oil

salt

ripe tomatoes

red onion

jalapeño pepper

fresh cilantro

lime juice

In a bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Whisk together until fully blended.

Mix Marinade Ingredients

Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours for best flavor.

Marinate Steak

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

Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 6-7 minutes per side for medium-rare, or until your desired doneness is reached. Transfer the steak to a cutting board and let it rest for 5 minutes.

Grill the Steak

In the same grill pan, add a small amount of oil if needed and grill the sliced bell peppers and onion for about 5-7 minutes until they are tender and slightly charred.

Cook the Vegetables

After resting, slice the steak against the grain into thin strips.

Slice the Steak

Warm the flour tortillas in a skillet or microwave. On each tortilla, place sliced steak, grilled peppers, and onions. Top with sour cream, guacamole, and fresh cilantro.

Assemble the Fajitas

Serve the fajitas with lime wedges on the side for squeezing over the top.

Serve

Flank steak

Bell peppers (red, green, and yellow)

Onion

Olive oil

Lime juice

Garlic (minced)

Cumin

Chili powder

Salt

Black pepper

Flour tortillas

Sour cream

Fresh cilantro (chopped)

Lime wedges

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, garlic, and green bell pepper. Sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

In the same skillet, add the shredded chicken, cumin, chili powder, salt, and black pepper. Stir well to combine and cook for another 3–4 minutes until heated through.

Mix Chicken and Spices

In a medium bowl, whisk together the tomato sauce, chicken broth, chili powder, garlic powder, cumin, salt, and black pepper until smooth.

Combine Sauce Ingredients

Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Prepare Tortillas

Take a tortilla, add about 1/3 cup of the chicken filling to the center, sprinkle with cheese, and roll up tightly. Place seam-side down in a greased baking dish.

Fill and Roll

Repeat the filling and rolling process with the remaining tortillas and filling.

Repeat

Pour the prepared sauce evenly over the rolled enchiladas, then sprinkle with additional shredded cheese.

Top with Sauce and Cheese

Preheat the oven to 350°F (175°C) and bake the enchiladas for 20–25 minutes, until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly. Serve the enchiladas hot, garnished with your choice of sour cream, avocado, or cilantro.

Cooked Chicken, shredded

Onion, finely chopped

Garlic, minced

Green Bell Pepper, finely chopped

Chili Powder

Black Pepper

Olive Oil

Shredded Cheese (Cheddar or Monterey Jack)

Tomato Sauce

Chicken Broth

Garlic Powder

Corn Tortillas

Cut the corn tortillas into triangles. You can stack them and cut them simultaneously to save time.

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 the tortilla triangles to the hot oil in batches, ensuring not to overcrowd the pot. Fry until golden brown, about 2-3 minutes.

Fry Tortilla Chips

Use a slotted spoon to remove the chips from the oil and place them on paper towels to drain excess oil. Immediately sprinkle with salt while they are still hot.

In a large mixing bowl, combine diced tomatoes, chopped onion, fresh cilantro, minced jalapeño, lime juice, and salt.

Mix Ingredients

Taste the salsa and adjust seasoning if necessary, adding more lime juice or jalapeño to reach desired flavor.

Taste and Adjust

Let the salsa sit for at least 30 minutes at room temperature or refrigerate to allow flavors to meld.

Chill

In a medium saucepan, combine shredded cheddar cheese, cream cheese, milk, diced jalapeños, and salt.

Combine Ingredients

Cook over medium heat, stirring frequently, until the cheeses are melted and the mixture is smooth, about 5-7 minutes.

Heat Mixture

Once the queso is smooth and creamy, remove from heat and serve immediately alongside tortilla chips.

Serve Warm

Corn tortillas

Vegetable oil

Tomatoes, diced

Fresh cilantro, chopped

Jalapeño, minced

Cheddar cheese, shredded

Cream cheese

Milk

Jalapeños, diced

Wash all the fresh fruits thoroughly. Slice the orange, lemon, and lime into thin rounds. Hull and slice the strawberries.

Prepare the Ingredients

In a large pitcher, combine the red wine, orange juice, pineapple juice, and lemon juice. Stir well to mix all the juices together.

Mix the Juices

Add the sugar to the mixture and stir until dissolved. Adjust the sweetness according to your taste.

Add Sweetness

Add the sliced oranges, lemons, limes, and strawberries to the pitcher. Give it a gentle stir to distribute the fruits.

Add Fruits

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours. This allows the flavors to blend together.

Chill the Sangria

Before serving, add the sparkling water to the pitcher for a refreshing fizz. Pour the sangria into glasses filled with ice and garnish with fresh mint leaves.

Red wine

Orange juice

Pineapple juice

Lemon juice

Fresh oranges

Fresh lemons

Fresh limes

Fresh strawberries

Sparkling water

Sugar

Mint leaves

Begin by preparing your glass. If desired, run a lime wedge around the rim of each glass to moisten it. Then, dip the rim into a plate of salt to coat it evenly. Set the glasses aside.

Prepare the Glass

In a cocktail shaker, combine the fresh lime juice, tequila, triple sec, and simple syrup. Fill the shaker with ice.

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Mixture

Strain the mixture into the prepared glasses filled with fresh ice. Optionally, you can serve it straight up without ice.

Strain and Serve

Garnish each margarita with a lime wedge on the rim of the glass.

Garnish

Fresh lime juice

Tequila

Triple sec (orange liqueur)

Simple syrup

In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat.

Boil the Ingredients

Once boiling, remove the saucepan from heat. Add the all-purpose flour and stir vigorously until a dough forms and pulls away from the sides of the pan.

Add Flour

Allow the dough to cool slightly, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.

Incorporate Eggs

In a shallow dish, combine granulated sugar and ground cinnamon. Set aside for coating the churros.

Mix Sugar and Cinnamon

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