DOS REALES

Refreshing blend of rum, coconut, and pineapple.

Pina Colada

Sizzling chicken served with onions and peppers.

Chicken Fajitas

Creamy cheese dip served with tortilla chips.

Queso Dip

Soft corn tortillas filled with marinated pork and pineapple.

Tacos al Pastor

Melted cheese with chorizo and served with tortillas.

Queso Fundido

Soda

Chips & Salsa

A large burrito stuffed with steak, beans, and cheese.

Steak Burrito

Cheese-filled tortillas grilled to perfection.

Quesadilla

Three soft tacos filled with grilled chicken.

Chicken Tacos

Queso

Large burrito filled with your choice of meat.

Burrito

Three soft corn tortillas filled with your choice of meat.

Tacos

Freshly made guacamole with tortilla chips.

Guacamole

Corn tortillas rolled with your choice of filling and topped with sauce.

Enchiladas

Sizzling grilled meat served with peppers and onions.

Fajitas

Soft or crispy corn tortilla filled with your choice of protein.

Taco

Classic margarita made with tequila and lime juice.

Margarita

Crispy churros dusted with sugar and served with chocolate sauce.

Churros

Two enchiladas filled with shredded chicken and topped with green sauce.

Chicken Enchiladas

Three tacos filled with grilled steak, onions, and cilantro.

Steak Tacos

Tortilla chips topped with cheese, jalapeños, and your choice of meat.

Nachos

Mexican Coke

In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 7-10 minutes.

Prepare the Beef Filling

Add cumin powder, chili powder, salt, and black pepper to the beef mixture. Stir well and let it cook for another 5 minutes to blend the flavors.

Season the Beef

In a separate skillet or on a griddle, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Warm the Tortillas

Spoon a generous amount of the beef filling onto each tortilla. Top with chopped cilantro and a squeeze of lime juice.

Assemble the Tacos

In a medium bowl, combine diced tomatoes, red onion, minced jalapeño, lime juice, and salt. Stir gently to mix all ingredients.

Mix Salsa Ingredients

Allow the salsa to sit for at least 10 minutes to let the flavors meld together before serving.

Let Salsa Rest

Corn tortillas

Ground beef

Onion, chopped

Garlic, minced

Cumin powder

Chili powder

Salt

Black pepper

Fresh cilantro, chopped

Lime, cut into wedges

Tomatoes, diced

Red onion, chopped

Jalapeño, minced

Fresh lime juice

In a blender, combine the light rum, coconut cream, pineapple juice, and crushed ice. Blend on high speed until smooth and creamy.

Blend the Ingredients

Pour the blended mixture into a chilled glass.

Serve the Drink

Garnish the drink with a fresh pineapple wedge and a maraschino cherry on top.

Garnish

Light Rum

Coconut Cream

Pineapple Juice

Crushed Ice

Fresh Pineapple Wedge

Maraschino Cherry

Cut the chicken breasts into thin strips, about 1/2 inch wide.

Prepare the Chicken

Slice the bell peppers and onion into thin strips.

Slice the Vegetables

In a bowl, combine the chicken strips with chili powder, cumin, garlic powder, paprika, salt, and black pepper. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.

Season the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center. Remove chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the sliced onions and peppers. Sauté for about 5-6 minutes until they are tender and slightly caramelized, stirring occasionally.

Cook the Vegetables

Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through for an additional 2-3 minutes.

Combine and Heat

Warm the flour tortillas in a dry skillet or microwave. Serve the chicken and vegetable mixture on the tortillas. Garnish with fresh cilantro and lime wedges if desired.

Assemble the Fajitas

Boneless, skinless chicken breasts

Bell peppers (red, green, or yellow)

Onion

Cumin

Garlic powder

Paprika

Olive oil

Flour tortillas

Fresh cilantro (optional)

Lime wedges (optional)

In a medium saucepan, combine the cream cheese, sharp cheddar cheese, Monterey Jack cheese, and milk. Heat over medium-low heat, stirring frequently until the mixture is completely melted and smooth.

Melt the Cheese Base

Once the cheese mixture is smooth, stir in the diced tomatoes with green chilies, jalapeño peppers (if using), garlic powder, onion powder, cumin, salt, and black pepper. Mix well to combine all ingredients.

Add Flavorings

Continue to cook the dip on low heat for about 5-10 minutes, stirring occasionally, until everything is heated through and well combined. If the dip is too thick, add a little more milk to achieve your desired consistency.

Simmer the Dip

Transfer the queso dip to a serving bowl and serve immediately with tortilla chips for dipping.

Serve with Tortilla Chips

Cream cheese

Sharp cheddar cheese, shredded

Monterey Jack cheese, shredded

Milk

Diced tomatoes with green chilies (like Rotel)

Jalapeño peppers, diced

Onion powder

Tortilla chips

In a blender, combine the dried ancho and guajillo chilies (remove seeds and stems), garlic, cumin, oregano, salt, black pepper, white vinegar, sugar, and pineapple juice. Blend until smooth.

Prepare the Marinade

Place the sliced pork shoulder in a large bowl or a resealable plastic bag. Pour the marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Remove the pork from the marinade, letting any excess marinade drip off. Grill or cook the pork for about 8-10 minutes per side, or until fully cooked and slightly charred. Let it rest for a few minutes before slicing it into smaller pieces.

Cook the Pork

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

On each tortilla, add a portion of the cooked pork, followed by diced pineapple, chopped onion, and cilantro. Serve with lime wedges on the side.

Pork shoulder, thinly sliced

Pineapple juice

Dried ancho chilies

Dried guajillo chilies

Garlic cloves, minced

Oregano

White vinegar

Sugar

Fresh pineapple, diced

Onion, finely chopped

Cilantro, chopped

Lime wedges

In a skillet over medium heat, add the chorizo sausage. Cook for about 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked.

Cook the Chorizo

In a mixing bowl, combine the Chihuahua cheese, Monterey Jack cheese, and cream cheese. Mix until well combined and the cream cheese is softened.

Combine the Cheeses

Once the chorizo is cooked, reduce the heat to low and add the cheese mixture to the skillet with the chorizo. Stir continuously until the cheese is melted and creamy, about 3-5 minutes.

Mix Chorizo and Cheese

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

Transfer the melted cheese and chorizo mixture to a serving dish. Garnish with fresh cilantro and diced jalapeños. Serve immediately with warm tortillas.

Garnish and Serve

Chihuahua cheese

Monterey Jack cheese

Chorizo sausage

Fresh cilantro

Diced jalapeños

In a large pot, bring 4 cups of water to a boil over medium heat.

Boil Water

Once the water is boiling, add 1 cup of granulated sugar and stir until fully dissolved.

Dissolve Sugar

Stir in 1 teaspoon of citric acid for the tangy flavor.

Add Citric Acid

Remove the pot from heat and allow the mixture to cool to room temperature.

Cool the Mixture

Once the mixture is cool, add 2 tablespoons of your chosen flavor extract.

Add Flavor Extract

Integrate 1 tablespoon of food-grade carbon dioxide syrup into the mixture, stirring gently.

Add CO2 Syrup

If desired, add 2 drops of food coloring to achieve the desired color.

Optional - Add Food Coloring

If using ice cubes, fill a glass with ice cubes and pour the soda over them. Serve immediately and enjoy!

Chill and Serve

Water

Granulated Sugar

Food-Grade Carbon Dioxide (CO2) Syrup

Citric Acid

Flavor Extract (such as cola, lemon, or root beer)

Food Coloring

Ice Cubes

Start by cutting the corn tortillas into triangles. You can achieve this by stacking them and cutting them into quarters.

Prepare the Tortillas

In a large frying pan, heat the vegetable oil over medium-high heat. You want enough oil to submerge the tortilla triangles.

Heat the Oil

Once the oil is hot, carefully add a handful of tortilla triangles to the pan. Fry them until they are golden brown and crispy, about 2-3 minutes per side.

Fry the Chips

Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle salt over them while they are still hot.

Drain and Season

Dice the tomatoes, onion, and jalapeño pepper finely. If you prefer less heat, remove the seeds from the jalapeño before dicing.

Chop the Vegetables

In a bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro.

Mix the Salsa

Pour in the lime juice, and sprinkle in salt and black pepper. Mix everything together until well combined.

Add Seasonings

Taste the salsa and adjust the seasoning as needed. You can add more lime juice or salt to taste.

Taste and Adjust

Vegetable oil

Tomatoes

Jalapeño pepper

Cilantro

Lime juice

In a bowl, mix the olive oil, garlic powder, onion powder, cumin, salt, and black pepper. Rub this mixture all over the sirloin steak and let it marinate for at least 30 minutes.

Dos Reales