toasted pepitas, crispy tortilla crumbs, cotija caesar dressing

CAESAR SALAD

house made chips & choice of tomatillo, house or habanero salsa

CHIPS & SALSA

fajita board

whole lobster

aguachile

fresh ceviche

Almave Blanco, pineapple juice, agave syrup, coconut, strawberry, lime juice

El Nino

Almave Ambar, pineapple, orange, guava, lime juice

La Nina

Reposado, ancho reyes liqueur, Cointreau, lemon & lime juice, ginger syrup, fire bitters

La Llarona

anejo, blood orange, vanilla syrup, lemon juice, angostura & fire bitters

Fuego Y Hielo

Blanco, St. Germain, Cointreau, lavender syrup, lemon juice, blueberry puree

Flor De La Pasion

sonrisa platino rum, sonrisa oro especial rum, chinola mango liqueur, coconut, pineapple, lime

Mango Tango

reposado, cointreau, chinola passion fruit liqueur, lime juice

Agua De Vida

Tanqueray gin, grapefruit juice, St. Germain, agave syrup, prosecco, sage leaves

Grapefruit & Sage Mimosa

belvedere, watermelon & jalapeno syrup, lime, agave, watermelon redbull

Mariposa

Del Maguey Vida mezcal, El Tesoro reposado, coffee infused Demerara, chocolate and orange bitters

Agave Asado

Pacifico, housemade guajillo marinade, cucumber, lime juice, Diane’s bloody mary mix

Diablo’s Michelada

Don Julio blanco, Kahlua, cold brew espresso, licor 43

Carajillo

The Producer Ensamble mezcal, fernet, Ardbeg, vanilla syrup, chocolate mole bitters

Smoke & Mirrors

Espolon Blanco, banane liqueur, ginger tamarind syrup, lemon juice, Fever Tree sparkling pink grapefruit soda

Amaya Paloma

Seasoned ham, avocado, poached egg, chili hollandaise

Huevos Benedicto

Beef birria, guacamole, chipotle hollandaise, pickled onion, roasted potatoes

Birria Benedicto

Pico de gallo, sauteed vegetables, potatoes, avocado, tomatillo salsa, warm flour tortillas

Scrambled Just Eggs

Corn tortilla chips, tomatillo salsa, fried eggs, avocado, cotija cheese

Chilaquiles

Place a dry 10–12 inch skillet over medium heat. Add 1 cup raw pepitas and toast, stirring or shaking every 30 seconds, until they begin to pop lightly and turn fragrant and golden at the edges, 3–5 minutes. Remove from skillet to a bowl immediately to prevent burning.

Toast pepitas

Season toasted pepitas with 1/4 tsp kosher salt while still warm and set aside to cool completely.

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon Greek yogurt, 3 minced anchovy fillets, and 2 minced garlic cloves. Whisk until smooth.

Add 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 2 tablespoons finely grated or shredded cotija. Whisk to combine.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt to preference. If the dressing is too thick, thin with 1–2 teaspoons of cold water until desired consistency is reached.

Cover and refrigerate dressing at least 15 minutes to let flavors meld (can be made up to 2 days ahead).

Stack 2 corn tortillas (from the 'Crispy Tortilla Crumbs' section), roll them up and slice into 1/4" ribbons, then chop into small 1/4" pieces. Alternatively, crumble by hand into coarse crumbs.

Heat a skillet over medium heat and add 2 tablespoons neutral oil. Add the tortilla pieces in a single layer and cook, stirring frequently, until they are crisp and golden brown, 4–6 minutes. Reduce heat if they brown too quickly.

Transfer crispy crumbs to a paper towel-lined plate and immediately sprinkle with 1/2 teaspoon kosher salt. Let cool; they will crisp further as they cool.

Place 6 cups chopped romaine lettuce in a large bowl. Add half of the toasted pepitas (about 1/2 cup) and about 1/2 ounce of crumbled cotija (reserve remaining cotija for finishing).

Add 3–4 tablespoons of the Cotija Caesar dressing to the bowl and toss gently to coat the leaves evenly. Add more dressing, 1 tablespoon at a time, until desired coverage is reached (typically 4–6 tablespoons total for 6 cups lettuce).

Taste and adjust seasoning with a pinch of salt or a grind of black pepper if needed.

Plate the dressed romaine, then sprinkle remaining toasted pepitas, the crispy tortilla crumbs (as much as desired, typically 1/3–1/2 cup), and the remaining crumbled cotija over the top for texture and salty finish.

Serve immediately with lemon wedges on the side for extra brightness.

Romaine lettuce, trimmed and chopped

Corn tortillas

Pepitas (raw pumpkin seeds)

Cotija cheese, finely crumbled

Fresh lemon wedges (for serving)

Freshly ground black pepper

Kosher salt

Mayonnaise (preferably full fat)

Plain Greek yogurt

Anchovy fillets, finely minced

Garlic cloves, minced

Fresh lemon juice

Dijon mustard

Worcestershire sauce

Shredded or finely grated cotija (for dressing)

Extra-virgin olive oil

Salt (adjust to taste)

Corn tortillas (additional, if needed)

Neutral oil (vegetable or canola)

Stack 12 corn tortillas and cut each into 6 wedges (triangles) using a sharp knife or pizza cutter. Keep wedges stacked to make cutting easier.

Prep tortillas

In a heavy skillet or Dutch oven, pour 1 cup vegetable oil and heat over medium-high until it reaches 350°F (175°C) or small bread cube sizzles and browns in about 30 seconds. If you don't have a thermometer, test with a small tortilla corner — it should sizzle immediately without smoking.

Heat oil

Working in batches (do not overcrowd), carefully add tortilla wedges in a single layer and fry, stirring occasionally, until golden and crisp, about 1 to 1½ minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Fry chips

While still warm, sprinkle chips evenly with 1 tsp kosher salt. If desired, squeeze half a lime over the pile for a bright finish. Let cool 5 minutes before serving to fully crisp.

Season

For a brighter, cooked flavor, place tomatillos and jalapeño on a hot skillet or under a broiler and char until softened and black spots appear, about 6–8 minutes, turning as needed. Allow to cool slightly.

Roast tomatillos and peppers (optional)

In a blender or food processor combine roasted (or raw) tomatillos, jalapeño, 2 garlic cloves, 1/4 cup quartered white onion, 1/4 cup cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Pulse until mostly smooth, adding up to 2 tbsp water to reach desired consistency.

Blend

Taste and adjust seasoning — add more salt or lime as needed. Transfer to a bowl and chill at least 15 minutes to let flavors meld. Serve cold or at room temperature.

Adjust and chill

Preheat broiler or a hot skillet. Toss 4 tomatoes, 1 jalapeño, 2 garlic cloves and 1/4 cup quartered onion with 1 tsp olive oil and place cut-side down on a sheet or directly on skillet. Roast or char until skins blacken and flesh softens, about 8–10 minutes, turning tomatoes once.

Roast vegetables

Transfer roasted tomatoes, jalapeño (remove seeds if you want milder), garlic and onion to a blender or food processor with 1 tbsp lime juice, 1/4 cup cilantro and 1/2 tsp salt. Pulse to desired texture — smooth or slightly chunky. If too thick, add 1 tsp water at a time.

Blend to texture

Taste and adjust salt and lime. Let rest 10–15 minutes for flavors to marry before serving with chips.

Finish

Wear gloves or avoid touching your face. Remove the stem from 1 habanero; keep seeds if you want maximum heat or remove most seeds for slightly less heat.

Prepare habanero safely

In a small food processor or blender combine the habanero, 1/2 cup diced mango or orange bell pepper, 1 minced garlic clove, 2 tbsp total (1 tbsp lime juice + 1 tbsp cilantro), and 1/4 tsp kosher salt. Pulse until smooth. Add up to 1 tbsp water to loosen if needed.

Combine and blend

Carefully taste (with caution — very spicy). Adjust with a pinch more salt or additional lime juice to balance heat. Chill 10 minutes so flavors round out. Serve in a small bowl alongside chips.

Taste and rest

corn tortillas

vegetable oil (for frying)

kosher salt

fresh lime (optional, for finishing)

tomatillos, husked and rinsed

jalapeño or serrano pepper

white onion, quartered

garlic cloves

fresh cilantro, stems removed

lime juice (about 1 lime)

water (to adjust consistency)

ripe plum or Roma tomatoes

jalapeño (seeded for milder)

fresh cilantro

lime juice

olive oil (optional, for roasting)

ripe orange habanero pepper (stem removed)

ripe mango or orange bell pepper (for body)

white onion, diced

garlic clove

fresh lime juice

water (to thin, if needed)

In a medium bowl whisk together 3 tbs olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, 1.5 tsp salt and 1 tsp black pepper until combined.

prepare marinade

Divide the marinade into two portions. Place the steak in one resealable bag or shallow dish and the chicken thighs in another. Massage marinade into each, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).

marinate proteins

Remove the proteins from the fridge 20 minutes before cooking to come toward room temperature. Reserve leftover marinade for basting if desired, but do not reuse if it contacted raw meat.

rest at room temperature

While proteins marinate, core and slice the bell peppers into 1/2-inch strips. Peel and slice the onion into 1/2-inch wedges. If using mushrooms, halve or quarter them. Toss vegetables in 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper and set aside on a tray.

Cook the vegetables: heat a large cast-iron skillet or griddle over medium-high heat until very hot. Add the vegetables in a single layer (work in two batches if needed) and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes per batch. Transfer to a warm sheet tray and cover loosely with foil to keep warm.

Heat a heavy skillet or grill pan over high heat until smoking hot. Add a light coating of oil or brush proteins with reserved marinade. For steak: sear 3–4 minutes per side for medium-rare (adjust time for thickness) or until desired doneness. For chicken thighs: sear 4–5 minutes per side and then reduce heat to medium and cook until internal temperature reaches 165°F (about 6–10 minutes more depending on thickness).

After cooking, transfer proteins to a cutting board and tent with foil. Let rest 5–10 minutes to retain juices.

Slice steak thinly against the grain into 1/4-inch strips. Slice chicken into bite-sized strips.

Warm tortillas: brush both sides lightly with melted butter. Warm on a dry skillet or griddle over medium heat about 20–30 seconds per side until soft and pliable, or stack and wrap in foil and keep in a low oven (200°F / 95°C) until serving. Keep tortillas covered with a clean towel to stay warm.

If using shredded cheese, place it in a small bowl near the board so guests can sprinkle onto hot tortillas or vegetables to melt slightly.

Select a large wooden board or a couple of sheet trays arranged together to create a board. Place the warm tortillas in one area, stack of small bowls for sour cream, guacamole, pico de gallo, pickled jalapeños and pickled onions in another.

Arrange sliced steak and chicken in separate piles on the board, fanning the slices. Spoon the hot sautéed peppers, onions and mushrooms next to the proteins so colors contrast.

Add the bowl of shredded cheese, lime wedges, chopped cilantro and small ramekin of coarse sea salt. Garnish proteins with an extra tablespoon of lime juice and a sprinkle of chopped cilantro.

Provide serving tongs or forks and a stack of small plates. Encourage guests to build their own fajitas: warm tortilla, a few strips of protein, a scoop of peppers and onions, cheese, a dollop of guacamole, pico, sour cream, pickled toppings and a squeeze of lime. Add hot sauce to taste.

Taste and adjust: offer extra salt, lime wedges and hot sauce on the board so guests can season their portions. Discard any leftover marinade that touched raw meat. Wipe and oil the wooden board after use to maintain it.

skirt steak or flank steak

boneless chicken thighs

olive oil (for marinade)

soy sauce

minced garlic

ground cumin

smoked paprika

chili powder

dried oregano

salt (for marinade)

black pepper

red bell pepper

yellow bell pepper

green bell pepper

large onion (yellow or sweet)

mushrooms (optional)

olive oil (for veggies)

salt (for veggies)

black pepper (for veggies)

flour tortillas (6–8, 6-inch)

shredded cheddar or Mexican blend

fresh cilantro (chopped)

lime wedges

sour cream

pico de gallo or chopped tomatoes & onion

guacamole

pickled jalapeños (optional)

pickled red onions (optional)

hot sauce

butter (for tortillas)

coarse sea salt

extra lime juice (to finish)

Place the live lobsters in the coldest part of your refrigerator for 15–30 minutes to calm them. Bring a very large stockpot of water to a rolling boil (approx. 6 liters). Add 2 tbs sea salt, bay leaves, peppercorns and the halved lemon to the pot.

Humane dispatch and season

Holding each lobster head-first, plunge into the boiling, aromatic water. Cover and return to a full boil. For 1–1.5 lb (450–680 g) lobsters cook 8–10 minutes; for 1.5–2 lb (680–900 g) cook 10–12 minutes. Use slightly longer if your lobsters are larger. The shells will turn bright red and the tail will curl.

Cook lobsters

When cooking time is reached, remove lobsters with tongs and transfer to a bowl or tray with ice water for 1 minute to stop cooking and make handling easier. Drain and set aside to cool enough to handle (3–5 minutes).

Shock and rest

While lobsters cook or rest, mince garlic and finely chop parsley. In a small bowl, mash softened unsalted butter with garlic, parsley, lemon zest, smoked paprika, salt and pepper until smooth and evenly combined. Taste and adjust seasoning. Keep at room temperature if serving immediately, or refrigerate briefly if you prefer firmer butter.

On a sturdy cutting board, place a lobster belly-side down. Using a heavy chef's knife or kitchen shears, press down firmly on the center of the head (or use a cleaver) to split the shell lengthwise, or use kitchen shears to cut down the middle from head to tail, exposing the meat. Remove and discard the intestinal vein (dark line) and the sac (tomalley) if desired. Repeat for the second lobster.

Gently pry the tail meat out of the tail section and split it lengthwise as well so the meat rests on top of the shell. Crack the claws with a nutcracker or the back of a heavy knife and remove the meat, leaving it presented in the claw halves if desired.

Arrange the lobster halves on a baking sheet or serving platter, meat-side up.

Preheat your broiler (optional) to high if you want a lightly gratinéed finish. Dot each piece of exposed lobster meat with generous spoonfuls of the compound butter. If broiling, place under the broiler for 1–2 minutes—watch closely so the butter bubbles and just begins to brown.

Alternatively, melt the compound butter in a small saucepan until just poured and spoon over the lobster meat. Sprinkle with fresh parsley and a squeeze of lemon from the wedges.

Serve immediately with additional lemon wedges and any reserved melted butter for dipping. Enjoy as a centerpiece for a culinary adventure.

Caesar Salad

Chips & Salsa

Fajita Board

Whole Lobster

Aguachile

Fresh Ceviche