Chicken: chicken, red sauce, queso fresco, pico de gallo, cilantro, served with Mexican rice & refried chorizo beans
Pork Chile Verde: pork chile verde, tomatillo salsa, queso fresco, pico de gallo, cilantro,
Vegetable: vegetable mix, cream sauce, queso fresco, pico de gallo, cilantro,

TAMALE DUO

El Bandido Yankee Añejo Tequila, El Bandido Blanco, Reposado, and Añejo cinnamon syrup, angostura bitters, and orange peel

PERFECTO OLD FASHIONED EL BANDIDO FLIGHT

El Bandido Yankee Blanco Tequila, El Bandido Yankee Reposado Tequila, Triple Sec, fresh lime juice, fresh grapefruit juice, blood orange, sugar, lime wheel with blueberry syrup cinnamon syrup, Triple Sec, fresh lime juice and agua de Jamaica on the side

TOLOACHE DESPERADO

Puff pastry, apples, pecans, cinnamon, Cajeta sauce, powder sugar, vanilla bean ice cream, mint

CINNAMON APPLE TART

Crispy flour tortilla, Oaxaca cheese, beef birria, avocado crema, chipotle aioli, romaine lettuce, pico de gallo, queso fresco, Mexican rice, refried chorizo beans

BIRRIA CHIMI – CHINGONAS

Chicken: chicken, red sauce, queso fresco, pico de gallo, cilantro, served with Mexican rice & refried chorizo beans. Pork Chile Verde: pork chile verde, tomatillo salsa, queso fresco, pico de gallo, cilantro. Vegetable: vegetable mix, cream sauce, queso fresco, pico de gallo, cilantro.

TAMALE DUO (Choice of 2)

Spring mix, carne asada, roma tomato wedges, goat cheese, pepitas, fried onion rings, bacon vinaigrette

CARNE ASADA SALAD

Crispy flour tortilla, colby jack cheese, pico de gallo

CHEESE CRISPS

TEREMANA Añejo

TEREMANA Reposado

HERRADURA Añejo

HERRADURA Reposado

HORNITOS Reposado

HORNITOS Añejo

TRES AGAVE Blanco

HORNITOS Silver

TRES AGAVE Añejo

TRES AGAVE Reposado

EL MAYOR Añejo

EL MAYOR Reposado

EL MAYOR Blanco

1800 Añejo

1800 Silver

1800 Reposado

Soak dried corn husks in warm water for 30 minutes until pliable. Drain and pat dry on towel.

Prepare corn husks

In a large bowl beat the lard/shortening until fluffy. Stir in masa harina, baking powder and salt. Gradually add warm chicken broth, mixing with a spoon until a soft, spreadable dough forms. Dough should hold together and be slightly tacky; adjust with a tablespoon of broth or masa if needed.

Make masa dough

Lay a soaked corn husk flat. Spread about 3 tablespoons of masa across the center (leaving 1 inch borders). Place about 2 tablespoons shredded chicken in the center and spoon 1 tablespoon red sauce over chicken. Sprinkle 1 tablespoon queso fresco and 1 tablespoon pico de gallo. Fold sides of husk over the filling, then fold up the bottom. Repeat to make 8–10 tamales.

Assemble chicken tamales

Arrange tamales upright in a steamer basket with the open ends up. Cover with a damp towel and steam over simmering water for 1 to 1¼ hours, checking water level occasionally. Tamales are done when masa separates cleanly from the husk.

Steam tamales

Heat 1 tablespoon oil in a saucepan over medium heat. Add chopped onion and garlic and cook 1–2 minutes until translucent. Add rice and toast 2–3 minutes until slightly golden. Stir in tomato sauce, then add 2 cups chicken broth and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 18–20 minutes until liquid is absorbed. Fluff with fork.

Make Mexican rice

In a skillet over medium heat, brown chorizo until cooked through and crumbly, about 5 minutes. Add refried beans and stir to combine and warm through. If mixture is thick, add 1–2 tablespoons water to loosen. Taste and adjust salt. Keep warm and serve alongside tamales and rice.

Make refried chorizo beans

Place 2–3 chicken tamales on a plate with a portion of Mexican rice and refried chorizo beans. Spoon additional red sauce over tamales if desired. Top tamales with a sprinkle of queso fresco, a spoonful of pico de gallo and a few cilantro leaves.

Plate and garnish (Chicken)

If not already cooked, braise pork shoulder with salt, pepper and 1 cup tomatillo salsa until tender (about 1.5–2 hours). Shred pork and mix with remaining tomatillo salsa to moisten (about 1 cup total filling).

Prepare pork filling

In a bowl beat lard/shortening until fluffy. Combine masa harina, baking powder and salt then gradually add warm pork or chicken broth until a spreadable dough forms, similar to the chicken masa.

Make masa dough for pork tamales

On soaked corn husks spread about 3 tablespoons masa. Place 2 tablespoons shredded pork mixed with tomatillo salsa in center. Fold sides and bottom to enclose. Repeat to make 8–10 tamales.

Assemble pork tamales

Steam tamales upright for 1 to 1¼ hours until masa separates from the husk and feels firm. Remove and let rest a few minutes.

Steam pork tamales

Serve 2–3 pork chile verde tamales per portion. Spoon additional tomatillo salsa over tamales if desired. Garnish with crumbled queso fresco, pico de gallo and chopped cilantro.

Plate and garnish (Pork)

In a small saucepan combine the light cream, sour cream/crema and melted butter over low heat. Warm gently until combined and smooth; season with 1/4 tsp salt and a pinch of pepper. Fold sauce into mixed cooked vegetables so they are evenly coated.

Make cream sauce for vegetables

Beat lard/shortening until fluffy. In a separate bowl combine masa harina, baking powder and salt. Gradually add warm vegetable broth and mix into the fat until a soft, spreadable dough forms.

Make masa dough for vegetable tamales

Spread about 3 tablespoons masa on each soaked corn husk. Spoon about 2–3 tablespoons of the cream-coated vegetable mix into the center. Sprinkle with a little queso fresco. Fold sides and bottoms to enclose. Repeat to make 8–10 tamales.

Assemble vegetable tamales

Steam upright for about 1 to 1¼ hours until masa is set and separates from the husk.

Steam vegetable tamales

Serve 2–3 vegetable tamales per portion. Top with extra cream sauce if desired, then garnish with queso fresco, pico de gallo and cilantro.

Plate and garnish (Vegetable)

shredded cooked chicken

masa harina (for tamales)

chicken broth (warm, for masa)

unsalted lard or vegetable shortening

baking powder

salt

store-bought or homemade red enchilada-style sauce

crumbled queso fresco

pico de gallo

fresh cilantro (chopped)

dried corn husks (soaked and drained)

Mexican long-grain white rice (uncooked)

chicken broth (for rice)

tomato sauce (for rice)

vegetable oil (for rice)

small onion (finely chopped, for rice)

garlic (minced, for rice)

salt (for rice)

refried beans (canned or homemade)

chorizo (fresh, removed from casing and cooked)

pork shoulder (cooked and shredded)

homemade or store tomatillo salsa verde

pork or chicken broth (warm, for masa)

mixed vegetables (corn, diced zucchini, bell pepper, cooked and drained)

light cream (for cream sauce)

sour cream or Mexican crema

melted butter

vegetable broth (warm, for masa)

salt and pepper

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 2 cinnamon sticks and optional 3 whole cloves.

Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Do not boil vigorously; simmer 3–4 minutes to extract cinnamon flavor.

Remove saucepan from heat, cover, and let steep 20–30 minutes for a pronounced cinnamon character. For a lighter cinnamon note steep 10–15 minutes.

Strain syrup through a fine mesh sieve into a clean container, discard solids, and cool to room temperature. Transfer to refrigerator; syrup will keep 2 weeks refrigerated.

Chill three rocks glasses briefly (optional) or rinse with cold water and dump. Place one large ice cube in each glass.

Prepare glassware

In each prepared rocks glass, pour 1 oz of the designated tequila: Blanco into glass #1, Reposado into glass #2, and Añejo into glass #3. Work left-to-right or label glasses if serving to guests.

Measure and pour tequilas

To each glass add 1/3 tsp (about 1/6 oz) of the cooled cinnamon simple syrup (this is approximately 0.5 teaspoons — adjust to taste so each drink has a balanced sweetness) and add 2 dashes of Angostura bitters to each glass. If you prefer a slightly sweeter or more spiced profile, add up to 3/4 tsp syrup per glass.

Sweeten and season

Gently stir each drink 10–15 seconds (20–25 rotations) with a bar spoon to integrate syrup and bitters, chill and slightly dilute with the ice cube. Aim for light dilution so tequila character remains prominent.

Stir

Take an orange peel, hold it over each glass with the outer (oily) side facing down, and give it a firm twist to express oils over the surface. Run the peel around the glass rim and drop it into the drink as garnish.

Express and garnish

Present the three glasses as a flight: Blanco (zestier, more agave-forward), Reposado (light oak, vanilla), Añejo (richer, oak and caramel). Provide a small glass of water or soda for palate cleansing between sips.

Serve

If a tequila tastes too sharp, add another 1/4 tsp cinnamon syrup and stir. If too sweet, reduce syrup to 1/4 tsp next time. For more spice, re-steep the cinnamon sticks longer when making syrup or add an extra dash of bitters.

To accentuate cinnamon on the Añejo, briefly flame the orange peel over the glass (carefully) before expressing oils to add a caramelized citrus note.

El Bandido Blanco Tequila

El Bandido Reposado Tequila

El Bandido Añejo Tequila

granulated sugar

water

cinnamon sticks

whole cloves (optional, warm spice)

Angostura bitters

orange peel (large strips for express oils)

large ice cubes

rocks glasses (3)

plain water or soda water (for palate cleanse)

Combine 0.5 cup water, 0.5 cup granulated sugar and 1 cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3 minutes, then remove from heat and steep for 15 minutes. Remove cinnamon stick and cool. Store in refrigerator up to 2 weeks. Use 0.5 oz in the cocktail in place of simple syrup if desired.

Make syrup

Bring 2 cups water to a near boil. Remove from heat, add 2 tablespoons dried hibiscus flowers and 2 tablespoons sugar. Steep 8–10 minutes until deep red and aromatic. Strain into a container, press flowers to extract liquid, then stir in 0.5 oz fresh lime juice. Chill. Serve 2–3 oz on the side poured into a small carafe or shot glass.

Brew jamaica

On a small plate combine 1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon; mix well. Moisten the outer rim of a rocks glass with a lime wedge, then dip the rim into the cinnamon-sugar mixture to coat evenly. Set glass aside.

Prepare rim

Cut 1 blood orange slice and 1 lime wheel. Add 0.5 teaspoon blueberry syrup to a small bowl for a garnish drizzle. If using the cinnamon-infused syrup, reserve a few drops to glaze the blood orange if desired.

Prepare garnish

Fill a cocktail shaker with ice (about 1 cup). Pour in 1.5 oz El Bandido Yankee Blanco Tequila, 0.75 oz El Bandido Yankee Reposado Tequila, 0.75 oz Triple Sec, 0.75 oz fresh lime juice, 1 oz fresh grapefruit juice and 0.5 oz simple syrup (or 0.5 oz cinnamon-infused syrup if using).

Add ingredients to shaker

Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold and well-chilled.

Shake

Place a large ice cube in the prepared rimmed rocks glass. Double-strain the cocktail over the ice using a Hawthorne and fine strainer to remove small ice shards and pulp.

Strain

Float the blood orange slice partially on the glass edge and place the lime wheel on top or slide it onto the rim. Drizzle 0.5 teaspoon blueberry syrup over the lime wheel or along the blood orange for color contrast. If you made cinnamon syrup, optionally brush a few drops on the blood orange for aroma. Optionally add a short cinnamon stick as a stirrer.

Garnish and finishing touches

Serve the Toloache Desperado immediately with the chilled agua de Jamaica on the side (about 2–3 oz). The guest can sip the jamaica alongside the cocktail or add a splash to taste.

Serve with jamaica

El Bandido Yankee Blanco Tequila

El Bandido Yankee Reposado Tequila

Triple Sec (orange liqueur)

Fresh lime juice

Fresh grapefruit juice

Simple syrup (1:1 sugar:sq water)

Granulated sugar

Ground cinnamon

Blood orange slice

Lime wheel

Blueberry syrup (for garnish drizzle)

Water

Cinnamon stick

Dried hibiscus flowers (jamaica)

Sugar

Fresh lime juice (for jamaica)

Ice (for shaking and serving)

Large ice cubes (for glass)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the all-purpose flour. Unfold one puff pastry sheet and roll it gently with a rolling pin to smooth creases and enlarge to roughly 11 x 9 inches. Transfer to the prepared baking sheet. With a sharp knife, score a 1/2-inch border around the edge of the pastry without cutting through completely to allow a raised edge when baked.

Preheat and prepare pastry

Whisk together the egg and 1 tsp water in a small bowl. Brush the 1/2-inch border of the puff pastry with the egg wash to help create a golden rim and seal any seams.

Egg wash

After the tart is baked and slightly cooled, sift the confectioners' sugar lightly over the top just before serving.

Finish & dusting

Peel, core, and thinly slice the apples (about 1/8-inch thick). Place slices in a large bowl and toss immediately with the lemon juice to prevent browning.

Prepare apples

In a small bowl combine granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, and sea salt. Sprinkle the sugar-spice mixture over the sliced apples and toss to coat evenly. Stir in the vanilla extract.

Season apples

Melt the 2 tablespoons butter in a skillet over medium heat. Add the spiced apple slices and cook, stirring, for 3–4 minutes until they begin to soften and release some juices but still hold shape. Remove from heat and let cool 5 minutes. This step reduces excess moisture so the puff pastry stays crisp.

Cook apples briefly (optional but recommended)

Arrange the apple slices in overlapping rows or a fanned spiral within the scored border on the prepared pastry. Pack them snugly but leave the 1/2-inch border egg-washed edge exposed.

Arrange apples on pastry

Sprinkle the roughly chopped pecans evenly over the arranged apples. Warm the cajeta slightly (10–15 seconds in the microwave or in a small saucepan over low heat) until pourable but not too thin. Drizzle about 4 tablespoons of the cajeta evenly over the apples and pecans; reserve ~2 tablespoons for serving.

Add pecans and cajeta

Place the baking sheet in the preheated oven and bake at 400°F (200°C) for 20–25 minutes, or until the puff pastry border is golden brown and puffed and the apples are tender. Rotate the pan halfway through baking for even color.

Bake tart

Remove the tart from the oven and allow it to cool on the baking sheet for 8–10 minutes so the filling sets slightly. Drizzle the reserved 2 tablespoons cajeta over the warm tart if desired. Cut into 6–8 slices. Serve each slice with a scoop of vanilla bean ice cream, a light dusting of confectioners' sugar, and a few fresh mint leaves as garnish. Optionally, add an extra drizzle of cajeta at the table.

Finish and serve

store-bought puff pastry sheets (thawed if frozen)

all-purpose flour (for dusting)

egg (for egg wash)

water (for egg wash)

confectioners' (powdered) sugar

medium Granny Smith apples (peeled, cored, thinly sliced)

medium Honeycrisp or Fuji apples (peeled, cored, thinly sliced)

light brown sugar (packed)

ground cinnamon

ground nutmeg

fine sea salt

unsalted butter

lemon juice (freshly squeezed)

vanilla extract

pecans (roughly chopped)

cajeta (goat's milk caramel) or dulce de leche

vanilla bean ice cream

fresh mint leaves (for garnish)

Remove stems and seeds from guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burnt. Transfer to a bowl and cover with hot water; soak 15 minutes to soften.

Tamale Duo

Perfecto Old Fashioned El Bandido Flight

Toloache Desperado

Cinnamon Apple Tart

Birria Chimi – Chingonas

Tamale Duo (choice Of 2)

Carne Asada Salad

Cheese Crisps

Teremana Añejo

Teremana Reposado

Herradura Añejo

Herradura Reposado

Hornitos Reposado

Hornitos Añejo

Tres Agave Blanco

Hornitos Silver

Tres Agave Añejo

Tres Agave Reposado

El Mayor Añejo

El Mayor Reposado

El Mayor Blanco

1800 Añejo

1800 Silver

1800 Reposado