Birria Tacos

Strawberry Citrus Splash

Diablo Shrimp

Cuervo Tradicionale Shots

Mini Sonoran Dogs (2)

Glass of Wine & Well Drinks

Single Speciality Taco

Torta Sliders (2)

Taquitos (2)

Classic cocktail made with tequila, lime juice, and triple sec.

Margarita

Draft Pints

Single Traditional Taco

Mini Chicken Tinga Tostada

Flan

Fried dough pastries rolled in cinnamon sugar.

Churros

Freshly made tortilla chips served with house salsa.

Chips & Salsa

Juicy beef burger topped with fresh ingredients.

Baja Burger

Grilled shrimp served with rice, beans, and tortillas.

Baja Shrimp

Grilled marinated steak served with rice and beans.

Carne Asada

A deep-fried burrito filled with beans and cheese, served with rice.

Chimichanga

Corn tortillas filled with your choice of beef, chicken or cheese, topped with sauce.

Enchiladas

Three tacos with your choice of chicken, beef, or pork.

Street Tacos

Two crispy taquitos filled with chicken or beef.

Taquitos

Fresh tortilla chips served with house salsa.

Chips and Salsa

Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water.

Prepare the Chiles

Place the cleaned chiles in a pot with enough water to cover them. Bring to a boil, then reduce heat and simmer for about 15 minutes until softened. Drain and let cool.

Soak the Chiles

In a blender, combine the soaked chiles, garlic, cumin, oregano, vinegar, salt, and black pepper. Blend until smooth, adding a little beef broth if necessary to help blend.

Blend the Marinade

In a large bowl, combine the chuck roast and lamb shoulder (if using) with the blended marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Meat

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Remove the meat from the marinade and brown it on all sides, about 5-7 minutes.

Brown the Meat

Once browned, add the remaining beef broth and bay leaves to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for about 3 hours or until the meat is tender.

Add Broth and Bay Leaves

Remove the meat from the pot and shred it using two forks. Discard any fat and return the shredded meat to the pot with the broth.

Shred the Meat

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

Warm the Tortillas

Place a generous amount of shredded meat on each tortilla. Top with chopped onion, cilantro, and queso fresco.

Assemble the Tacos

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

Serve

Chuck roast

Lamb shoulder (optional)

Guajillo chiles

Ancho chiles

Cumin

Oregano

Garlic cloves

Bay leaves

Salt

Black pepper

Beef broth

White vinegar

Corn tortillas

Chopped onion

Chopped cilantro

Lime wedges

Queso fresco (or cheese of choice)

Rinse the fresh strawberries under cold water. Remove the green tops and slice them into halves or quarters, depending on their size. Set aside.

Prepare the Strawberries

Cut the orange and lemon in half. Use a juicer or squeeze by hand to extract the juice from both fruits. Collect the juice in a small bowl, discarding any seeds.

Juice the Citrus

In a large pitcher, combine the sliced strawberries, the freshly squeezed juice from the orange and lemon, and the honey. Stir well to ensure the honey is dissolved.

Combine Ingredients

Pour the sparkling water into the pitcher with the fruit and juice mixture. Stir gently to combine, being careful not to lose the fizz.

Add Sparkling Water

Fill glasses with ice cubes, then pour the strawberry citrus splash over the ice. Garnish with fresh mint leaves for an added touch of flavor and presentation.

Serve with Ice

Fresh Strawberries

Orange

Lemon

Fresh Mint Leaves

Sparkling Water

Honey

Ice Cubes

In a large bowl, toss the peeled and deveined shrimp with olive oil, cayenne pepper, paprika, salt, and black pepper. Ensure all shrimp are evenly coated.

Prepare the Shrimp

Slice the red bell pepper and onion into thin strips. Mince the garlic cloves and set aside.

Chop Vegetables

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and sauté the minced garlic, sliced bell pepper, and onion for about 3-4 minutes until they are softened.

Sauté Vegetables

Add the seasoned shrimp to the skillet and cook for about 4-5 minutes, stirring occasionally until the shrimp turn pink and are cooked through.

Cook Shrimp

Stir in the tomato sauce, lime juice, Worcestershire sauce, and hot sauce (if using) into the skillet. Cook for an additional 2-3 minutes until the sauce is heated through.

Add Sauce

Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning if necessary.

Finish and Garnish

Large shrimp, peeled and deveined

Olive oil

Garlic, minced

Red bell pepper, sliced

Onion, sliced

Cayenne pepper

Paprika

Fresh cilantro, chopped

Tomato sauce

Lime juice

Worcestershire sauce

Hot sauce (optional)

Ensure that the shot glasses are clean and chilled. You can place them in the freezer for a few minutes before serving.

Prepare the Shot Glasses

On a small plate, spread out the salt evenly. This will serve as the salt rim for your shots.

Prepare the Salt

Cut the limes into wedges. Each shot will be served with a wedge to enhance the flavor.

Cut the Limes

Take one of the chilled shot glasses and moisten the rim with a lime wedge. Then, dip the rim into the plate of salt to coat it.

Rim the Shot Glasses

Measure 1 oz of Cuervo Tradicional Tequila for each shot glass and carefully pour it into the prepared glasses.

Pour the Tequila

Place a lime wedge on the side of each shot glass and serve immediately. Enjoy responsibly!

Serve with Lime Wedge

Cuervo Tradicional Tequila

Chilled shot glasses

Preheat the Oven

Wrap each beef hot dog with a slice of bacon, securing with a toothpick if necessary.

Prepare the Bacon

Place the wrapped hot dogs on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until the bacon is crispy.

Bake the Hot Dogs

While the hot dogs are baking, heat the pinto beans in a small saucepan over medium heat until warmed through.

Heat the Beans

Chop the onion, cilantro, and jalapeños. Mix them together in a bowl.

Prepare the Toppings

Once the hot dogs are done baking, remove them from the oven. Place each hot dog into a mini bun, then top with warmed pinto beans, diced tomatoes, the onion-cilantro-jalapeño mix, a drizzle of mustard, mayonnaise, and sour cream as desired.

Assemble the Mini Sonoran Dogs

Beef Hot Dogs

Bacon

Pinto Beans

Diced Tomatoes

Onion

Fresh Cilantro

Diced Jalapeños

Mustard

Mayonnaise

Sour Cream

Mini Hot Dog Buns

Select either red or white wine based on your preference. Pour 5 cups of red wine into a suitable glass or pitcher for serving.

Choose Your Wine

Pour the selected wine into individual glasses, filling each glass approximately two-thirds full.

Serve the Wine

In a large mixing glass, combine 2 cups of vodka, 2 cups of gin, and 2 cups of rum.

Prepare the Base

Pour in 1 cup of sweet and sour mix and 1 cup of club soda into the mixing glass with the spirits.

Add Mixers

Stir the mixture gently with a long spoon until all ingredients are well combined.

Mix the Drink

Fill four glasses with ice cubes (approximately 1 cup per glass).

Prepare Glasses

Evenly distribute the mixed drink into the prepared glasses over the ice.

Pour the Well Drink

Garnish each drink with a lemon wedge, adjusting to taste.

Garnish

Red Wine

White Wine

Vodka

Sweet and Sour Mix

Club Soda

Lemon Wedges

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

Cook the Beef

Once the beef is browned, drain excess fat if necessary. Sprinkle taco seasoning over the beef and stir well to coat.

Add Seasoning

Pour in the water and stir to combine. Let it simmer for about 5 minutes until the mixture thickens.

Add Water

Preheat the oven to 350°F (175°C). Place taco shells on a baking sheet and heat in the oven for about 5-7 minutes until warm and slightly crispy.

Heat Taco Shells

Remove taco shells from the oven. Spoon the beef mixture evenly into each taco shell.

Fill Taco Shells

Top each taco with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream. Add sliced jalapeños if desired.

Add Toppings

If using, heat the frozen corn and bell peppers in a small pan until warmed through. You can also add these directly to the taco filling before serving.

Prepare Frozen Ingredients

Ground beef

Taco seasoning

Water

Taco shells

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Sliced jalapeños

Frozen corn

Frozen bell peppers

In a large bowl, combine ground beef, taco seasoning, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Mix Ingredients

Divide the mixture into 8 equal portions and form each portion into a small patty, about 1/2 inch thick.

Form Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach an internal temperature of 160°F (71°C). In the last minute of cooking, top each patty with shredded cheddar cheese and cover to melt.