DG1 – 1961

FINE TEX – ME & TEQUILA

TAGOS AL GARB

FINE ESCALANTE'S

Cold Beverages

Diners '

Margaritas & Sangria

Iced Tea, Lemonade

Marinated chopped chicken fajita, mixed greens, avocado, bacon, cotija cheese, roasted corn, tomato, onions, creamy cilantro (serves 6-8)

Ensalada Fajita

Chicken or ground beef, salad greens, tomato, creamy cilantro, shredded yellow cheese, tortilla strips (serves 6-8)

Mercado Taco Salad

Enchilada Taco

Fajita

Flautas

Creamy Cilantro Dip

Crispy Tacos

Bacon-Wrapped Shrimp

Enchiladas

Chile Con Queso Blanco

Steak Street Tacos

Mexican Street Corn

Fajita Nachos 1/2 Order

Chicharrones

Potatoes, steak, Muenster cheese, pickled jalapeños, pico de gallo, sour cream Add Guac $1

Steak Nacho Fries

Empanadas

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat Your Oven

Grease and flour a 9x13 inch baking pan to ensure easy removal after baking.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

Combine Dry Ingredients

In another bowl, beat the eggs, then add milk, melted unsalted butter, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Combine Mixtures

If using, fold in the chopped nuts gently into the batter.

Add Nuts

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the pan from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Unsalted butter

Vanilla extract

Cocoa powder

Chopped nuts (optional)

Rim the edge of a chilled cocktail glass with lime juice and dip it into salt to coat the rim. Set aside.

Prepare the Glass

In a cocktail shaker, combine tequila, lime juice, agave syrup, and orange liqueur. Add the ice cubes.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass. Ensure the rim remains coated with salt.

Strain and Serve

Garnish the cocktail with a lime wedge and an orange slice.

Garnish

Tequila

Lime Juice

Agave Syrup

Orange Liqueur

Lime Wedge

Orange Slice

Ice Cubes

In a large bowl, soak the dried chickpeas in water for at least 8 hours or overnight. Make sure the water covers the chickpeas by a few inches as they will expand.

Soak the Chickpeas

Drain and rinse the soaked chickpeas. In a pot, add the chickpeas and cover them with fresh water. Bring to a boil, then reduce the heat to low. Simmer for about 1.5 hours or until the chickpeas are tender. Drain and set aside.

Cook the Chickpeas

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in cumin, paprika, salt, and black pepper, cooking for another minute.

Prepare the Mixture

Add the cooked chickpeas to the skillet and mix well, allowing them to soak up the flavors for about 5 minutes. Remove from heat and stir in lemon juice and chopped parsley.

Combine Ingredients

Warm the tortillas in a separate skillet for about 30 seconds on each side. Spoon the chickpea mixture onto each tortilla, folding them to create wraps.

Assemble the Tagos

Serve the tagos warm, garnished with additional parsley if desired.

Serve

Dried chickpeas

Olive oil

Garlic cloves

Cumin powder

Paprika

Black pepper

Lemon juice

Fresh parsley

Tortillas

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes.

Brown the Beef

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper into the browned beef. Cook for an additional 2-3 minutes, allowing the spices to bloom.

Season the Beef

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

Prepare the Tortillas

On each tortilla, spread a layer of refried beans, followed by the seasoned beef, shredded lettuce, diced tomatoes, and shredded cheese.

Layer the Ingredients

Top each assembled tortilla with sour cream, sliced jalapeños, and chopped cilantro.

Add Toppings

Serve immediately while warm, either as a taco or a taco plate.

Ground beef

Refried beans

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Chili powder

Cumin

Garlic powder

Onion powder

Sour cream

Sliced jalapeños

Fresh cilantro, chopped

In a juicer, combine the fresh oranges and pineapples. Juice until you have a smooth mixture, then strain through a fine mesh sieve to remove any pulp. You should have approximately 3 cups of juice.

Juicing Fruits

In a large pitcher, combine the fresh orange juice, fresh pineapple juice, lemon juice, and honey. Stir well until the honey is fully dissolved.

Mixing Juice

Slowly pour in the sparkling water into the juice mixture. Stir gently to combine without losing the fizz.

Adding Sparkling Water

Prepare garnishes by washing mint leaves, slicing oranges, and cutting pineapple into chunks.

Preparing Garnishes

Pour the cold beverage into glasses filled with ice. The glasses should be about 2/3 full.

Pouring Into Glasses

Garnish each glass with a few mint leaves, a slice of orange, and a few chunks of pineapple.

Garnishing

Serve immediately and enjoy your refreshing cold beverage!

Enjoying

Fresh Orange Juice

Fresh Pineapple Juice

Lemon Juice

Honey

Sparkling Water

Fresh Mint Leaves

Orange Slices

Pineapple Chunks

In a large mixing bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently until combined, being careful not to overwork the meat.

Divide the mixture into four equal portions and shape each portion into a patty about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Form the Patties

Preheat your grill to medium-high heat or heat a skillet over medium-high heat on the stove.

Preheat the Grill or Skillet

Place the patties on the grill or skillet. Cook for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes or until they reach your desired level of doneness.

Cook the Patties

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Add Cheese

While the patties are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked patty with melted cheese. Add slices of tomato, pickles, ketchup, and mustard to taste. Top with the other half of the bun.

Assemble the Burgers

ground beef

salt

black pepper

garlic powder

onion powder

Worcestershire sauce

cheddar cheese slices

burger buns

lettuce leaves

tomato

pickles

ketchup

mustard

In a large pitcher, combine tequila, triple sec, fresh lime juice, and simple syrup. Stir well until all ingredients are combined.

Prepare the Margarita Mix

Fill glasses with ice, rim with salt if desired, and pour the margarita mix over the ice. Garnish with lime slices.

Chill and Serve

In a separate large pitcher, combine red wine, orange juice, and brandy. Stir until mixed well.

Combine Sangria Ingredients

Add the fresh fruit (oranges, lemons, berries) to the wine mixture. Let it sit for at least 30 minutes to allow flavors to meld.

Add Fresh Fruit

Just before serving, add club soda and stir gently. Fill glasses with ice, and pour the sangria over the ice.

Finish with Club Soda

Triple sec

Fresh lime juice

Simple syrup

Lime slices

Red wine

Orange juice

Brandy

Fresh fruit (oranges, lemons, berries)

Club soda

In a large pot, bring 8 cups of water to a boil. Once boiling, remove from heat and add 6 black tea bags. Let the tea steep for 5-7 minutes.

Brew the Tea

After steeping, remove the tea bags and stir in 1 cup of granulated sugar until fully dissolved. If you prefer a sweeter tea, you can adjust the amount of sugar to taste.

Sweeten the Tea

Add 4 cups of cold water to the sweetened tea to dilute. Allow the mixture to cool to room temperature, then refrigerate until chilled.

Cool the Tea

Once the tea is chilled, stir in 1 cup of lemon juice. Taste the mixture and adjust sweetness with additional sweeteners if desired.

Add Lemon Juice

In a large pitcher or beverage dispenser, add 12 cups of ice cubes. Optionally, prepare lemon slices and fresh mint leaves for garnish.

Prepare Ice and Garnish

Pour the chilled tea and lemonade mixture over the ice. Garnish with lemon slices and mint leaves. Serve immediately and enjoy!

Dg1 – 1961

Fine Tex – Me & Tequila

Tagos Al Garb

Fine Escalante's