white cake soaked in sweet milk w/ creme fraiche & seasonal fruit

TRES LECHES

noble bread, dates, spiked w/ dark rum, candied pecans, goat milk caramel & creme fraiche

BREAD PUDDING

fresh lime curd in a graham cracker crust w/ mascarpone creme fraiche & lime zest

LIME TART

w/ chocolate fudge sauce, goat milk cajeta & lechera

CHURROS

CHELADA

CHILANGO

SANGRIA DE LA CASA

MIMOSA

blanco tequila, pineapple, fresnos, lime, tajin

PICOSSO

blanco tequila, tamarind, pineapple, lime, chamoy, tajin

TAMALINDO

BLOODY MARY

PALOMA

GALLO MARGARITA

blanco tequila, agave, lime tequila, lime, tajin, grapefruit juice, toronja jarritos

FLACA MARGARITA

blanco tequila, mango, guava, lime, chile, chamoy

EL DORADO

mexican agricole rum, strawberry, banana, lemon, black lemon bitters

LA MICHOACANA

mexican aged whiskey, japanese plum brandy, fig, orange bitters

UME LUNA

salsa verde, eggs cooked your way, pico de gallo, crema fresca, oaxaca y cotija

TAMALE RICO

schreiner's chorizo gravy on house made biscuits served w/ two eggs

BISCUITS & CHORIZO GRAVY

two eggs cooked your way w/ hashbrowns, choice of bacon | chorizo | barbacoa

ARBOLERO

two eggs w/ chorizo, beans, and a side of corn tortillas

MEXICAN BREAKFAST

Noble bread topped w/ whipped ricotta, smoked salmon, avocado, capers, two poached eggs w/ mixed green salad & fruit of the day

SMOKED SALMON TARTINE

flapjack, choice of barbacoa | chorizo | bacon, two eggs cooked your way, choice of noble sourdough | noble telera

SAMPLER

single or double, seasonal fruit, sweetened condensed milk, powdered sugar

FLAPJACKS FRUTA

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat Oven

In a medium bowl, whisk together the flour, baking powder, and salt.

Mix Dry Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Cream Butter and Sugar

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake Cake

Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Cool Cake

In a mixing bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Whisk until smooth.

Combine Milks

Once the cake has cooled, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in.

Soak the Cake

In a bowl, mix the creme fraiche with powdered sugar until smooth. Spread evenly over the soaked cake.

Prepare Topping

Top the cake with seasonal fruit of your choice. Serve chilled.

Add Fruit

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Sweetened condensed milk

Evaporated milk

Whole milk

Creme fraiche

Seasonal fruit (berries, mango, etc.)

Powdered sugar

Preheat your oven to 350°F (175°C). Tear the noble bread into bite-sized pieces and place them in a large mixing bowl. Set aside.

Prepare the Bread

In a separate mixing bowl, whisk together the milk, heavy cream, dark rum, granulated sugar, eggs, vanilla extract, and ground cinnamon until well combined.

Mix the Custard

Pour the custard mixture over the torn bread pieces. Gently fold the bread into the mixture until all pieces are soaked. Let it sit for about 15 minutes to allow the bread to absorb the custard.

Combine Bread and Custard

Fold in the chopped dates and candied pecans into the soaked bread mixture, ensuring they are evenly distributed.

Add Dates and Pecans

Grease a baking dish with butter. Pour the bread pudding mixture into the prepared dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake the Pudding

While the pudding is baking, prepare the goat milk caramel and keep it warm. This will be used for drizzling over the bread pudding when serving.

Prepare Serving Sauce

Once the bread pudding is baked, remove it from the oven and let it cool slightly. Serve warm, drizzled with goat milk caramel and a dollop of crème fraîche.

Serve

Noble bread (or any stale bread)

Heavy cream

Dark rum

Large eggs

Ground cinnamon

Dates (chopped)

Candied pecans (chopped)

Goat milk caramel

Crème fraîche

In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Ensure it's evenly distributed.

Form the Crust

Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

Bake the Crust

In a saucepan over medium heat, combine fresh lime juice, lime zest, granulated sugar, and eggs. Whisk constantly until the mixture thickens, about 8-10 minutes.

Prepare Lime Curd

Once thickened, strain the mixture through a fine mesh sieve into a bowl to remove any lumps. Allow it to cool slightly.

Strain the Curd

Pour the lime curd into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 1 hour to set.

Fill the Tart

In a mixing bowl, combine mascarpone cheese, creme fraiche, and powdered sugar. Whip until smooth and creamy.

Prepare the Mascarpone Cream

Once the tart has set, top with the mascarpone cream and garnish with extra lime zest. Slice and serve chilled.

Graham cracker crumbs

Unsalted butter

Fresh lime juice

Lime zest

Mascarpone cheese

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until fully combined.

Prepare the Dough

Allow the dough to cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Add Eggs

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 375°F (190°C).

Heat Oil

Transfer the dough into a piping bag fitted with a star tip. Pipe 5-6 inch long strips of dough into the hot oil, cutting them off with scissors.

Pipe Churros

Fry churros until golden brown, about 2-3 minutes per side. Remove and place on paper towels to drain excess oil.

Fry Churros

In a shallow bowl, mix sugar and cinnamon. While churros are still warm, roll them in the cinnamon sugar mixture.

Coat with Cinnamon Sugar

In a small saucepan, heat heavy cream over medium heat until it begins to simmer.

Heat Heavy Cream

Remove from heat and add chocolate chips, stirring until melted and smooth. If desired, add sugar and vanilla extract for sweetness and flavor.

Melt Chocolate

In a saucepan, combine goat milk, brown sugar, and baking soda.

Combine Ingredients

Bring to a boil over medium heat, then reduce to low and simmer for about 1 hour, stirring occasionally until thickened. Stir in vanilla extract before removing from heat.

Simmer Cajeta

Simply open the can of sweetened condensed milk and it's ready to serve alongside the churros.

Prepare Lechera

water

unsalted butter

granulated sugar

salt

all-purpose flour

eggs

ground cinnamon

vegetable oil

heavy cream

semisweet chocolate chips

vanilla extract

goat milk

brown sugar

baking soda

sweetened condensed milk

Take a clean glass and rim the top with lime juice. Then, dip the rim into Tajin seasoning to coat it evenly.

Prepare the Glass

In the prepared glass, pour in the House Blood Mix followed by the Tecate beer. Pour slowly to avoid excessive foam.

Mix the Ingredients

Cut the lime in half. Squeeze the juice of one half into the mixture and stir gently. Optionally, you can add the other half as a garnish.

Add Lime

Sprinkle a little extra Tajin on top for an added kick and serve immediately.

Final Touch

Tecate Beer

House Blood Mix

Tajin Seasoning

Lime

Cut the lime in half. Squeeze one half into a glass and reserve the other half for garnish.

Prepare the Lime

Take the glass with lime juice and dip the rim into a small plate of Tajín seasoning, coating the rim evenly.

Rim the Glass

Open the can of Tecate beer and slowly pour it into the prepared glass, allowing it to mix with the lime juice.

Pour the Beer

Take the reserved lime half and place it on the rim of the glass as a garnish. Serve immediately.

Garnish and Serve

Tecate beer

Tajín seasoning

Wash and slice the oranges, lemons, limes, apple, and peach into thin wedges or cubes. Set aside.

Prepare the Fruits

In a large pitcher, combine the red wine and brandy. Stir well to blend the two liquids.

Mix the Base

Add the sugar and cinnamon stick to the wine mixture. Stir until the sugar is dissolved.

Add Sweetness and Spice

Gently add the prepared fruit slices to the pitcher. Stir to ensure the fruit is evenly distributed.

Incorporate the Fruits

Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld together.

Chill the Sangria

When ready to serve, add ice cubes to glasses and pour the chilled sangria over the ice. Top with sparkling water for a refreshing finish.

Tres Leches

Bread Pudding

Lime Tart

Churros

Chelada

Chilango

Sangria De La Casa

Mimosa

Picosso

Tamalindo

Bloody Mary

Paloma

Gallo Margarita

Flaca Margarita

El Dorado

La Michoacana

Ume Luna

Tamale Rico

Biscuits & Chorizo Gravy

Arbolero

Mexican Breakfast

Smoked Salmon Tartine

Sampler

Flapjacks Fruta