your choice of Chicken carnitas or chorizo

Street Taco

EL ROD

FL RODI

Sizzling chicken served with peppers and onions.

Chicken Fajitas

Flour tortilla filled with cheese and grilled to perfection.

Quesadilla

Taco Supreme

Taco Supreme Taco

Sour Cream

Red Tomatillo Sauce

Roasted Red Pepper Sauce

Habanero Sauce

Shredded Cheese

Onions

Limes

Lettuce

Tomatos

Cucumbers

Cilantro

Vegetables (Squash, Zucchini, Mushroom)

Chorizo (Spicy Sausage)

Pork

Chicken

Steak

All Burritos and Salad Bowls come with Onions, Peppers, Rice, Beans, Lettuce, Tomato, Cheese, Sour Cream

Bowl Salads

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 7-8 minutes on each side, or until fully cooked (internal temperature should reach 75°C/165°F). Remove from skillet and let it rest before shredding.

Cook the Chicken

In the same skillet, add the chorizo sausage and cook until it is browned and cooked through, about 5-6 minutes. Use a spatula to crumble the sausage as it cooks.

Cook the Chorizo

Once the chicken is shredded, add it back to the skillet with the chorizo. Add the minced garlic, cumin, paprika, salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes until everything is heated through.

Combine Ingredients

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

Warm the Tortillas

Place a generous amount of the chicken and chorizo filling onto each tortilla.

Fill the Tacos

Garnish the tacos with chopped cilantro, diced red onion, and a squeeze of lime. Add salsa and avocado slices if desired.

Top with Fresh Ingredients

Serve the tacos with lime wedges on the side for extra flavor.

Serve

Chicken breasts

Chorizo sausage

Olive oil

Garlic cloves, minced

Cumin powder

Paprika

Salt

Black pepper

Corn tortillas

Fresh cilantro, chopped

Red onion, diced

Lime, cut into wedges

Salsa (optional)

Avocado slices (optional)

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Beef

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

Add Aromatics

Stir in cumin powder, chili powder, salt, and black pepper. Mix well and let it cook for another 3-5 minutes until the spices are fragrant.

Season the Mixture

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

Layer the beef mixture onto each warmed tortilla. Top with sliced avocado, shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Assemble the Tacos

Sprinkle with fresh cilantro and serve with lime wedges on the side for squeezing over the tacos.

Garnish

Ground beef

Onion, finely chopped

Garlic, minced

Chili powder

Fresh avocado, sliced

Sour cream

Shredded lettuce

Diced tomatoes

Shredded cheese (Cheddar or Queso Fresco)

In a saucepan over medium heat, warm the refried beans until heated through, about 5-7 minutes. Stir occasionally to prevent sticking.

Prepare the Refried Beans

In another pot, prepare the Mexican rice according to package instructions. Typically, this involves boiling water, adding rice, and simmering until the water is absorbed and rice is fluffy, about 15-20 minutes.

Cook the Mexican Rice

In a skillet over medium heat, cook the chorizo until it is browned and cooked through, about 5-7 minutes. Add the shredded chicken to the skillet and stir to combine. Heat until the chicken is warm. Season with salt and pepper to taste.

Cook the Protein

On each corn tortilla, spread a layer of refried beans, followed by a scoop of Mexican rice. Top with the chicken and chorizo mixture. Add shredded lettuce, diced tomatoes, sour cream, shredded cheese, sliced jalapeños, and cilantro.

Assemble the FL Rodi

Drizzle salsa verde and hot sauce over the top of each assembled tortilla. Serve with lime wedges on the side for squeezing over the top.

Finish and Serve

Refried beans

Mexican rice

Shredded chicken

Shredded cheese (Mexican blend)

Sliced jalapeños

Lime wedges

Salsa verde

Hot sauce

Slice the chicken breasts into thin strips and place them in a bowl.

Prepare the Chicken

Add cumin, chili powder, garlic powder, salt, and black pepper to the chicken. Drizzle with 1 tablespoon of olive oil. Mix well to ensure chicken is evenly coated. Let it marinate for at least 15 minutes.

Season the Chicken

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

Once the chicken is cooked, add sliced bell peppers and onion to the skillet. Sauté for an additional 5 minutes, or until the vegetables are tender but still crisp.

Add Vegetables

Warm the flour tortillas in a separate skillet or microwave. Serve the sizzling chicken and pepper mixture on the warm tortillas. Top with sour cream, guacamole, and salsa as desired.

Assemble the Fajitas

Bell peppers (mixed colors)

Onion

Cumin

Garlic powder

Flour tortillas

Guacamole

Salsa

Gather all the ingredients and ensure the cheeses are shredded and ready to use. If using jalapeños, slice them thinly.

Prepare the Ingredients

In a large skillet, heat the olive oil or butter over medium heat until melted.

Heat the Pan

Place one tortilla in the skillet. Sprinkle half of the cheddar and Monterey Jack cheese evenly over the tortilla. If desired, add sliced jalapeños and chopped cilantro on top of the cheese.

Assemble the Quesadilla

Top with a second tortilla and press down gently.

Add the Second Tortilla

Cook for about 3-4 minutes or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula.

Cook the Quesadilla

Cook for an additional 3-4 minutes on the other side until it is golden brown and the cheese is fully melted.

Finish Cooking

Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with sour cream and salsa on the side.

Slice and Serve

Cheddar cheese (shredded)

Monterey Jack cheese (shredded)

Olive oil or butter

Chopped cilantro

In a large skillet over medium heat, add the ground beef. Cook, breaking it up with a spatula until browned, about 5-7 minutes.

Cook the Ground Beef

Stir in the taco seasoning and water. Mix well to combine.

Add Seasoning

Bring the mixture to a simmer, reduce the heat to low, and cook for about 10 minutes, or until the sauce thickens.

Simmer

While the beef is cooking, prepare the toppings. Chop the lettuce, tomatoes, and cilantro, and set them aside.

Chop Vegetables

Place the shredded cheese, sour cream, sliced jalapeños, and chopped cilantro in small bowls for easy assembly.

Gather Toppings

Take a hard shell taco and fill it with a generous portion of the beef filling.

Fill Taco Shells

Top the beef with shredded lettuce, diced tomatoes, shredded cheese, sour cream, jalapeños, and cilantro as desired.

Add Toppings

Serve the tacos immediately while warm, and enjoy!

Taco seasoning

Water

Shredded cheese (cheddar or Mexican blend)

Hard shell taco shells

In a large skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.

Once the beef is browned, drain any excess fat. Stir in the taco seasoning and water. Bring to a simmer and cook for an additional 5 minutes until the mixture thickens.

In a dry skillet over medium heat, warm the soft flour tortillas for about 30 seconds on each side until they are pliable. Alternatively, you can wrap them in foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.

On each warmed tortilla, add a generous scoop of the seasoned beef mixture. Top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.

Layer the Ingredients

Add sliced jalapeños and salsa according to your preference. Fold the tortilla in half to create a taco and serve immediately.

Finish with Toppings

Shredded cheddar cheese

Soft flour tortillas

In a clean mixing bowl, pour in the heavy cream and then add the buttermilk. Ensure that the bowl is large enough to accommodate the mixing process.

Using a whisk or a hand mixer, mix the heavy cream and buttermilk together until they are well combined. You should see a slight thickening of the mixture.

Mix Well

Cover the bowl with a clean kitchen towel or plastic wrap. Let the mixture sit at room temperature for about 12 to 24 hours. This will allow the mixture to ferment and thicken.

Cover and Let Sit

After the resting period, check the sour cream's consistency. It should be thick and creamy. If it’s not thick enough, let it sit for a few more hours.

Check Consistency

Once the desired thickness is achieved, transfer the sour cream into an airtight container and refrigerate. It will be ready to use after chilling for at least 2 hours.

Chill and Store

Heavy cream

Buttermilk

Remove the husks from the tomatillos and rinse them under cold water to remove any stickiness.

Prepare the Tomatillos

Finely chop the onion and cilantro. Remove the stem from the jalapeño and chop it, keeping the seeds if you want more heat.

Chop the Vegetables

Peel the garlic cloves and set them aside.

Peel the Garlic

Preheat your oven to 425°F (220°C). Place the tomatillos and jalapeño on a baking sheet and drizzle with olive oil. Roast for about 15-20 minutes, or until the tomatillos are soft and slightly charred.

Roast the Tomatillos and Jalapeño

Once the tomatillos and jalapeño have cooled slightly, place them in a blender along with the garlic, chopped onion, cilantro, lime juice, and salt. Blend until smooth.

Blend the Sauce

Tomatillos

Garlic

Jalapeño pepper

Lime juice

Preheat your oven to 450°F (230°C). Rinse the red bell peppers under cold water and remove the stems and seeds.

Prepare the Peppers

Place the peppers on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the skin is blistered and charred.

Roast the Peppers

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. After steaming, peel off the charred skin and chop the peppers.

Cool and Peel

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

Sauté Onions and Garlic

Add the chopped roasted red peppers to the saucepan, along with the balsamic vinegar, salt, and black pepper. Stir well to combine.

Allow the mixture to simmer for 10-15 minutes, stirring occasionally, until heated through and flavors meld.

Simmer the Sauce

Remove the saucepan from heat. Use an immersion blender to puree the sauce until smooth. Alternatively, transfer to a blender and blend until smooth.

Stir in the fresh basil leaves until well incorporated. Adjust seasoning with additional salt and pepper if needed.

Add Basil

Red bell peppers

Garlic cloves

Balsamic vinegar

Fresh basil leaves

Wash the habanero peppers, carrots, onion, and cilantro (if using) thoroughly under cold water. Remove the stems from the habanero peppers, and peel the garlic cloves.