Javier’s Reserva Reposado Tequila, Grand Marnier

Javier’s Reserva

Javier’s Reserva Cristalino Añejo Tequila, Cointreau, fresh lime juice, ice sphere, tajín

Javier’s Cristalino

Prime filet mignon, wild Mexican white prawns, onions, rajas, pasilla cream sauce

Carne y Camarones

(choice of two) Grilled chicken breast, skirt steak, carnitas. side of arroz, refritos, guacamole, salsa fresca, jalapeños, green onions, warm tortillas, queso fresco

La Tablita (para dos personas)

Prime filet mignon, Maine lobster tail, onions, rajas, pasilla cream sauce

Mar y Tierra

Australian tomahawk bone-in ribeye, crispy smashed potatoes, refritos, chiles toreados, taco gobernador

Wagyu

Lightly blackened seasonal fresh filet, puré de papas, cabbage arugula salad with vinaigrette dressing

Salmón al Sartén

Macallan 15 Year, fresh lime juice, ginger, agave nectar, ice sphere

Penicilina

Javier’s Reserva Reposado Tequila, espresso, The Whistler Irish Cream, cinnamon

Marcos’ Espresso Martini

Stoli Vanilla Vodka, Licor de Café, espresso

Espresso Martini

Javier’s Reserva Cristalino Añejo Tequila, agave nectar, lime juice, black salt

Diamante Negro

WhistlePig 6 Year Rye, Javier’s Single Barrel Reserve

Javier’s Old Fashion

El Silencio

Stoli Vanilla Vodka, Frangelico, Chocolate Liqueur 43, cream

Martini de Chocolate

Skyy Raspberry Vodka, Malibu Rum, Chambord, pineapple juice, orange juice

The Black Mamba

Grey Goose Pear Vodka, St. Germain, agave nectar, lemon juice, orange juice

Martini de Pera

Empress 1908 Gin, Luxardo Maraschino, Fontbonne 1874

Javier’s Last Word

Javier’s Reserva Cristalino Añejo tequila, miel de agave, lime juice

Marcos’ Martini

Javier’s Reserva Blanco Tequila, agave nectar, fresh guava, lime juice

Guayaba

Javier’s Reserva Reposado Tequila, St. Germain, agave nectar, fresh lime juice, pineapple

Piña

Javier’s Reserva Reposado Tequila, fresh tamarind, agave nectar, fresh lime juice

Tamarindo

Javier’s Reserva Reposado Tequila, jamaica, fresh lime juice, agave nectar

Valentina’s Jamaica

Javier’s Reserva Blanco Tequila, agave nectar, fresh cucumber, fresh lime juice

Pepino

Sandovalès 1887 Reposado Tequila, agave nectar, fresh lime juice

Orgánica

Rub a lime wedge around the rim of a rocks or coupe glass. Spread the kosher or flaked sea salt on a small plate and gently press the rim into the salt to coat about half to three-quarters of the rim. Set the glass aside.

Prepare glass

In a cocktail shaker add 2 oz Javier’s Reserva Reposado Tequila, 1 oz Grand Marnier, 0.75 oz fresh lime juice, 0.25 oz fresh lemon juice, 0.5 oz agave syrup, and 2 dashes orange bitters.

Combine ingredients

Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Add ice and shake

Double-strain (using a Hawthorne and fine mesh strainer if available) into the prepared glass over a single large ice cube or into the chilled coupe without ice, depending on preference.

Strain

Express an orange twist over the drink (pinch the peel to release oils) and drop it into the cocktail. Garnish with a lime wheel or wedge on the rim. Serve immediately.

Reposado tequila (Javier’s Reserva recommended)

Grand Marnier

Fresh lime juice

Fresh lemon juice

Agave syrup (1:1 simple agave) or honey-agave blend

Orange bitters

Kosher salt or flaked sea salt (for rim)

Lime wheel or wedge

Orange twist

Large ice (sphere or cube) or fresh ice

Chill a rocks or coupe glass in the freezer for a few minutes. If you prefer not chilled from freezer, fill the glass with ice water while you prepare the cocktail and discard before serving.

Run the lime wedge around the outer rim of the chilled glass (or the top lip if using coupe) and dip the rim into a shallow plate of Tajín so the seasoning adheres evenly. Set the glass aside.

In a cocktail shaker, add 2 oz Javier’s Reserva Cristalino Añejo Tequila, 1 oz Cointreau, 0.75 oz fresh lime juice and 0.25 oz agave syrup (optional for slight sweetness).

Fill the shaker with 6 ice cubes, secure the lid and shake vigorously for 12–15 seconds until the shaker exterior is very cold and slightly frosted. This chills and dilutes the cocktail to balance flavors.

Double-strain the cocktail (using the shaker’s strainer and a fine mesh strainer if available) into the prepared glass to remove small ice shards and pulp for a clean presentation.

Double strain

Gently place a single clear ice sphere into the center of the glass.

Garnish with a lime wheel or wedge on the rim. Optionally, sprinkle a light pinch of extra Tajín on top of the ice sphere or around the drink surface for an extra aroma hit.

Serve immediately. Sip slowly to enjoy the Cristalino’s layered agave and oak notes balanced by citrus and orange liqueur, with a subtle Tajín kick on the rim.

Javier’s Reserva Cristalino Añejo Tequila

Cointreau (orange liqueur)

Agave syrup (optional, 1:1 agave and water)

Ice (for shaking)

Ice sphere (2.5–3 inch clear sphere) or large round ice

Tajín (or chili-lime seasoning) for rim

Lime wheel or wedge (for rimming and garnish)

Pat the filet mignon dry with paper towels. Season both sides liberally with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Pat the prawns dry and toss with 1/2 tsp kosher salt, 1/2 tsp black pepper, minced garlic, and the lime juice; set aside to marinate briefly (10 minutes).

Prep

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add the filets and sear without moving for 3–4 minutes to develop a brown crust (for medium-rare; adjust time for desired doneness). Flip and sear the other side 3–4 minutes. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare. Remove steaks to a cutting board, tent loosely with foil and rest 7–8 minutes.

While steaks rest, wipe skillet lightly, return to medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add marinated prawns in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove from pan and keep warm.

In a separate sauté pan, heat 1 tablespoon vegetable oil over medium heat. Add sliced yellow onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the roasted, peeled, and sliced poblano rajas to the onions and cook together 3–4 minutes until heated through and slightly caramelized. Adjust seasoning with additional salt to taste. Keep warm until plating.

Remove stems and seeds from pasilla chilies. Place chilies in a heatproof bowl and pour 1 cup of hot (not boiling) water over them to rehydrate for 15 minutes until pliable.

Meanwhile, in a small skillet, melt 1 tablespoon unsalted butter over medium heat. Add the whole garlic cloves and quartered white onion and sauté briefly (2–3 minutes) until fragrant and lightly browned.

When chilies are softened, transfer them to a blender along with the sautéed garlic and onion, 1 cup stock, 1 teaspoon ground cumin, and 1 teaspoon salt. Blend until very smooth, adding up to 1/4 cup additional stock or water if needed to achieve a silky texture.

Pour the blended pasilla mixture into a small saucepan over low-medium heat. Stir in 3 tablespoons heavy cream and warm gently for 3–4 minutes; do not boil. Taste and adjust salt. If sauce is too thick, thin with a tablespoon or two of stock. Keep warm until serving.

Slice the rested filets into 1" thick medallions. Arrange slices on warmed plates in a fan shape. Spoon a generous pool of pasilla cream sauce on the plate and lay the steak slices partially over the sauce.

Arrange the sautéed rajas and onions alongside the steak. Place the cooked prawns on top of the steak or beside it (3–4 prawns per steak). Drizzle any reserved pan juices from the prawns lightly over the dish.

Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve immediately.

filet mignon (center-cut)

wild Mexican white prawns (peeled, tail-on, deveined)

kosher salt

freshly ground black pepper

olive oil

unsalted butter

garlic (minced)

fresh lime juice

poblano peppers (roasted, peeled, seeded, cut into 1/4" strips) - rajas

medium yellow onion (thinly sliced)

vegetable oil

salt

dried pasilla chilies (stems & seeds removed)

hot water (for rehydrating chilies)

garlic (whole cloves)

white onion (quartered)

vegetable or chicken stock

heavy cream

ground cumin

chopped fresh cilantro

lime wedges

Pat the chicken and/or steak dry with paper towels. If using chicken, pound slightly to even thickness (~1.5 cm). Trim excess fat from steak. Season chosen proteins on both sides with 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.25 tsp garlic powder and 0.25 tsp ground cumin. Drizzle 0.5 tbs oil over each protein and rub to coat. Squeeze the juice of half a lime over them.

Prep proteins

Heat a grill pan or outdoor grill to medium-high (about 425°F / 220°C). Grill chicken breasts 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly across the grain into strips.

Grill chicken

For skirt steak, heat grill or cast-iron skillet to high. Sear steak 2–3 minutes per side for medium-rare to medium (adjust to desired doneness). Let rest 5 minutes, then slice thinly against the grain into strips.

Cook skirt steak

If using pork carnitas: preheat oven to 300°F (150°C). In an ovenproof pot, heat 1 tbs oil over medium-high, sear pork cubes until browned on all sides (~6–8 minutes). Add 1/4 cup water, 1/4 tsp salt, and half the minced onion. Cover and braise in oven 1.5–2 hours until very tender. Remove lid, increase oven to 425°F (220°C) and roast 10–15 minutes to crisp edges. Pull pork into shreds with forks and squeeze lime juice over before serving.

Make carnitas (if chosen)

Keep cooked proteins warm on a plate tented with foil while you finish sides. Reserve any pan juices to drizzle over meat.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add half the finely chopped onion and 1 minced garlic clove; sauté 1–2 minutes until translucent. Add the rinsed rice and toast, stirring, 2–3 minutes until some grains turn opaque. Stir in 2 tbs tomato sauce, 2 cups chicken broth, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Make Mexican-style rice

In a medium skillet, heat 1 tbs lard or butter over medium. Add remaining chopped onion and sauté 2–3 minutes. Add 1 cup cooked pinto or black beans and 2–3 tbs bean cooking liquid (or water). Mash beans in the skillet with a potato masher or fork until creamy but slightly chunky. Cook 3–5 minutes, seasoning with 1/4 tsp salt to taste. Keep warm.

Prepare refried beans

Halve the avocado, remove the pit, and scoop flesh into a bowl. Mash lightly with a fork leaving some texture. Stir in 1 tbs finely chopped onion, 1 tbs chopped cilantro, 1 tbs fresh lime juice, 1/4 tsp salt and the finely chopped 1/4 jalapeño (if using). Taste and adjust salt or lime.

Make guacamole

Combine 1/2 diced tomato, 1 tbs finely chopped onion, 1 tsp chopped cilantro, juice of 1/2 lime, and 1/8 tsp salt in a small bowl. Mix and let sit 5–10 minutes for flavors to meld.

Make salsa fresca

Heat a dry skillet or comal over medium-high. Brush tortillas lightly with 1 tsp butter or oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a towel to stay warm.

Warm tortillas

On a large platter or two individual plates, arrange a scoop of rice and a scoop of refried beans. Add the two chosen proteins (sliced chicken, sliced skirt steak and/or shredded carnitas). Place a generous spoonful of guacamole and a small bowl or spoonful of salsa fresca alongside. Garnish with sliced green onions, crumbled queso fresco and a few pickled jalapeño slices. Serve warm tortillas on the side for making tacos. Provide lime wedges if desired.

Plate and serve

boneless skinless chicken breast

skirt steak

pork shoulder (for carnitas), cut into 1.5 cm cubes

black pepper

garlic powder

lime

long-grain white rice

chicken broth (or water)

onion (small, divided)

garlic clove (minced)

tomato sauce or blended tomato

vegetable oil (for rice)

cooked pinto or black beans

lard or butter

salt (for rice and beans)

ripe avocado

roma tomato (small, diced)

white or red onion (finely chopped)

cilantro (chopped)

salt (to taste)

jalapeño (optional, seeded and finely chopped)

tomato (for salsa fresca, diced)

cilantro (extra for salsa)

lime (extra for salsa)

salt (for salsa)

green onions (scallions), thinly sliced

pickled jalapeños

queso fresco

small corn tortillas

butter or oil (to warm tortillas)

Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until blackened and blistered all over, about 8–12 minutes.

Place blistered poblanos in a bowl and cover tightly with plastic wrap (or put in a sealed paper bag) for 10–15 minutes to steam; this loosens the skins.

Peel off skins, remove stems and seeds, and slice the peppers into 1/2-inch strips (rajas).

In a large skillet over medium heat, warm 2 tbs vegetable oil. Add the thinly sliced onion and sauté until translucent and beginning to caramelize, about 8–10 minutes.

Add the rajas (sliced poblano), 3/4 tsp salt and 1/4 tsp black pepper. Sauté together 3–4 minutes more until peppers are warmed through and flavors meld. Keep warm while finishing other components.

Remove stems and seeds from the dried pasilla chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until fragrant — do not burn.

Place toasted pasillas in a bowl and cover with 1 cup hot chicken or vegetable broth. Let soak 15 minutes until softened.

Drain chiles, reserving the soaking liquid. Transfer chiles to a blender with 1/4 cup of the reserved liquid and blend until smooth. If needed, add up to another 1/4 cup liquid for a smooth purée.

In a medium saucepan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and sauté until softened and translucent, 2–3 minutes.

Add the pasilla purée to the pan and cook, stirring, for 1–2 minutes to develop flavor.

Deglaze with 2 tbs sherry or white wine; let it reduce by half, about 1–2 minutes.

Add the heavy cream and the remaining reserved chile-soaking liquid as needed to reach a smooth sauce consistency (about 1/3–1/2 cup additional liquid possible). Simmer gently 4–6 minutes until slightly thickened.

Season with 1/2 tsp salt, 1/4 tsp black pepper and, if using, 1/2 tbs lime juice to brighten. Taste and adjust seasoning. Keep warm on very low heat; if too thick, stir in a splash of water or cream.

Preheat oven broiler or set oven to 400°F (200°C) for baking if preferred.

Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center and gently lift the meat, resting it on top of the shell (but still attached at the base).

In a small bowl combine 3 tbs melted butter, 1 tbs lemon juice, 1 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Brush the butter mixture over the exposed lobster meat. For broiling: place tails on a foil-lined baking sheet about 4–6 inches from the broiler and broil 6–8 minutes until opaque and just cooked through (internal temp ~140–145°F). For roasting: bake at 400°F for 10–12 minutes.

Remove from oven and keep warm. Reserve any pan juices to add to the pasilla cream sauce if desired.

Remove filets from refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry and season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (per steak).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbs olive oil and when shimmering, add the steaks.

Sear steaks without moving until a deep brown crust forms, about 2–3 minutes per side for medium-rare depending on thickness. Add 2 tbs unsalted butter, smashed garlic and thyme to the pan.

Tilt the pan and spoon the melted butter over the steaks (baste) for 1–2 minutes. For thicker filets, transfer to a 400°F oven for 3–5 minutes to reach desired doneness (125–130°F for medium-rare).

Remove steaks to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing.

While steaks rest, gently rewarm the rajas & onions and pasilla cream sauce if necessary. If the sauce needs thinning, stir in a tablespoon of reserved lobster pan juices or cream.

Plate each steak whole or sliced. Place a lobster tail alongside each filet (or split the meat and fan over the steak if preferred). Spoon the pasilla cream sauce over the steak and a little over the lobster.

Top with a small spoonful of the rajas and onions alongside the protein. Garnish with chopped cilantro and serve with lemon wedges.