Slow-cooked pork, topped with salsa verde.

Carnitas Tacos

Chica Chicken Wings

Sizzling steak served with onions and peppers.

Steak Fajitas

Grilled chicken tacos topped with fresh salsa.

Chicken Tacos

Grilled Skirt Steak, Fries, Salsa Criolla

Carne con Papas*

White/Red Wine

Monopolio Lager/La Rubia Blonde Ale

Well Spirits

Bodega Fries

Crispy Yucca 'Rice'

Crispy Pork rinds, Lime, Chile, Hot Sauce.

Cilantro Chicharrón*

Asado Negro Arepa*

Reina Pepiada Arepa

Aged Rum, Passionfruit, Pear, Ginger, Lemon

Daiquir?...Maybe

Domaine de la Mordorée

Stag's Leap Cellars Fay

Nicolas Feuillatte Reserve

Faust

Rose - Gerard Bertrand

PINOT NOIR - Domaine Serene

Veuve Clicquot Demi-Sec

Lanson Le Black Label

Pinot Noir - Philippe Milan

Krug Grande Cuve

In a large bowl, combine the salt, black pepper, cumin, oregano, garlic powder, and onion powder. Rub the spice mixture all over the pork shoulder.

Season the Pork

Place the seasoned pork shoulder in a slow cooker. Add lime juice, chicken broth, and bay leaves. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.

Slow Cook the Pork

Once cooked, remove the pork from the slow cooker and let it rest for a few minutes. Use two forks to shred the pork into bite-sized pieces.

Shred the Pork

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

Place a generous amount of shredded pork on each tortilla. Top with salsa verde, diced onions, and fresh cilantro.

Build the Tacos

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

Serve

Pork shoulder

Salt

Black pepper

Cumin

Oregano

Garlic powder

Onion powder

Lime juice

Chicken broth

Bay leaves

Corn tortillas

Salsa verde

Fresh cilantro

Diced onions

Lime wedges

Preheat your oven to 400°F (200°C). Rinse the chicken wings under cold water and pat them dry with paper towels. In a mixing bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.

Prepare the Chicken Wings

Arrange the seasoned chicken wings in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.

Bake the Wings

In a small bowl, whisk together the hot sauce, honey, lime juice, cilantro, cayenne pepper, and Dijon mustard until smooth and well combined.

Prepare the Sauce

Once the chicken wings are done baking, transfer them to a large bowl. Pour the Chica Sauce over the wings and toss until they are fully coated.

Toss Wings with Sauce

Serve the wings immediately, garnished with lime wedges and extra cilantro leaves for a fresh touch.

Serve and Garnish

Chicken wings

Olive oil

Paprika

Hot sauce (your choice)

Honey

Cilantro, chopped

Cayenne pepper

Dijon mustard

Cilantro leaves

In a small bowl, whisk together olive oil, lime juice, garlic powder, cumin, chili powder, salt, and black pepper until well combined.

Prepare the Marinade

Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.

Marinate the Steak

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

Prepare the Vegetables

Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness. Remove the steak from the pan and let it rest for about 5 minutes before slicing.

Cook the Steak

In the same skillet, add the sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender and slightly charred.

Sauté the Vegetables

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

Slice the Steak

Warm the tortillas in a dry skillet or microwave. To assemble, place some sliced steak and sautéed vegetables on each tortilla. Top with fresh cilantro, sour cream, and salsa as desired.

Assemble the Fajitas

Chili powder

Flank steak

Bell peppers (mixed colors)

Onion

Tortillas

Sour cream

Salsa

In a bowl, combine olive oil, ground cumin, paprika, salt, black pepper, and lime juice. Add the chicken breasts, ensuring they are well coated. Cover and let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the grill to medium-high. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest for 5 minutes before slicing.

Grill the Chicken

In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Mix well and set aside to let flavors meld.

Combine Ingredients

Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.

Prepare Tortillas

On each tortilla, place sliced grilled chicken, top with fresh salsa, add sliced avocado, and a dollop of sour cream.

Fill Tacos

Serve immediately with lime wedges on the side.

Chicken breasts

Ground cumin

Tomatoes, diced

Red onion, diced

Jalapeño, minced

Avocado, sliced

In a bowl, combine olive oil, minced garlic, paprika, cumin, salt, and black pepper. Mix well.

Add the skirt steak to the marinade and ensure it is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Prepare the Steak

Preheat the grill to high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness.

Grill the Steak

Remove the steak from the grill and let it rest for about 5 minutes before slicing against the grain.

Rest the Steak

Peel the potatoes and cut them into thin strips to resemble fries.

Prepare the Potatoes

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

Heat the Oil

Carefully add the potato strips to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes per batch.

Fry the Potatoes

Using a slotted spoon, remove the fries from the oil and place them on paper towels to drain excess oil. Sprinkle with salt immediately.

Drain and Season

Finely chop the red onion, tomato, and green pepper.

Chop the Vegetables

In a bowl, combine the chopped vegetables, lime juice, cilantro, and salt. Mix well and let sit for a few minutes to allow the flavors to meld.

Mix the Salsa

Skirt steak

Garlic cloves

Potatoes

Vegetable oil

Red onion

Tomato

Green pepper

Cilantro

Place the bottles of Sauvignon Blanc and Chardonnay in the refrigerator for at least 2 hours before serving to ensure they are served at the ideal temperature.

Chill the White Wines

Select appropriate wine glasses for serving white wine, ensuring they are clean and dry. Use a white wine glass for Sauvignon Blanc and a larger glass for Chardonnay.

Prepare Wine Glasses

Pour the chilled Sauvignon Blanc and Chardonnay into the prepared glasses, filling them about one-third full to allow for aeration.

Serve White Wine

Open the bottles of Cabernet Sauvignon and Merlot at least 30 minutes prior to serving to allow them to breathe, enhancing their flavors.

Aerate the Red Wines

Select appropriate wine glasses for serving red wine, ensuring they are clean and dry. Use a larger wine glass for both Cabernet Sauvignon and Merlot.

Pour the Cabernet Sauvignon and Merlot into the prepared glasses, filling them about one-third full to allow for aeration.

Serve Red Wine

Sauvignon Blanc

Chardonnay

Cabernet Sauvignon

Merlot

Crush the Pale Malt, Caramel Malt, and Pilsner Malt to create a fine grain mixture.

Prepare the Grain

Heat 20 liters of water to 65°C. Add the crushed grains to the water and stir well. Maintain the temperature for 60 minutes.

Mash the Grains

After mashing, sparge the grains with hot water (around 75°C) until you collect about 25 liters of wort.

Sparging

Bring the collected wort to a boil and add Hallertau Hops. Boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add Saaz Hops to the wort.

Add Finishing Hops

After boiling, rapidly cool the wort to around 20°C using an immersion chiller.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Ale Yeast.

Pitch the Yeast

Seal the fermentation vessel and allow the beer to ferment for 1-2 weeks at a stable temperature of around 20°C.

Fermentation

Sanitize bottles and caps in a solution of water and sanitizer.

Prepare Bottles

Carefully siphon the beer into the sanitized bottles, leaving about 2 cm of headspace. Cap the bottles.

Bottle the Beer

Allow the bottled beer to carbonate at room temperature for another 1-2 weeks before refrigerating.

Carbonation

Pale Malt

Caramel Malt

Pilsner Malt

Hallertau Hops

Saaz Hops

Ale Yeast

Filtered Water

In a cocktail shaker, combine vodka, gin, rum, and tequila. Stir well to mix the spirits evenly.

Mix the Base Spirits

After mixing the base spirits, add tonic water, cranberry juice, lime juice, and simple syrup to the shaker.

Add Mixers

Secure the shaker lid and shake vigorously for about 15 seconds to combine all ingredients thoroughly.

Shake the Mixture

Fill a tall glass with ice cubes to chill the drink.

Prepare the Glass

Using a strainer, pour the mixed drink over the ice in the glass.

Strain and Pour

Garnish the drink with fresh mint leaves and lime wedges for added flavor and presentation.

Carnitas Tacos

Chica Chicken Wings

Steak Fajitas

Chicken Tacos

Carne Con Papas*

White/red Wine

Monopolio Lager/la Rubia Blonde Ale