Javier’s Reserva Blanco Tequila, Cointreau

Casa

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

Carne y Camarones

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

Mar y Tierra

Quesadillachoice

Available in multiple pours. Please inquire with your server for details.

Louis XIII de Rémy Martin – One Century in a Bottle

Macallan 15 Year, fresh lime juice, ginger, agave nectar, ice sphere, Finished with a Highland Park 18 Year spritz

Penicilina

Angel’s Envy, Javier’s Single Barrel Reserve

Javier’s Manhattan

Stoli Vanilla Vodka, Licor de Café, espresso

Espresso Martini

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

Marcos’ 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

Stoli Elite Vodka, shaken frosty, green olives

Javier’s Martini

Empress 1908 Gin, Luxardo Maraschino, Fontbonne 1874

Javier’s Last Word

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

Guayaba

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

Tamarindo

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

Pepino

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

Piña

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

Jalapeño

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

Valentina’s Jamaica

Javier’s Reserva Blanco

If desired, chill a rocks glass or coupe by filling it with ice or placing it in the freezer for a few minutes. Add 4 fresh ice cubes to the serving glass when ready to serve.

Prepare glass

In a cocktail shaker, add 2 oz Javier’s Reserva Blanco Tequila, 0.75 oz Cointreau, 0.75 oz fresh lime juice, 0.25 oz agave syrup, and 2 dashes of orange bitters.

Measure and combine

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted on the outside.

Add ice and shake

Double-strain the cocktail into the prepared serving glass over the 4 ice cubes (or into a chilled coupe without ice, if preferred) using a fine-mesh strainer to catch small ice shards and pulp.

Strain and serve

Express a lime twist over the drink to release oils, then drop a lime wheel or place the twist on the rim as a garnish.

Garnish

Serve immediately. The drink offers bright citrus, a touch of sweetness from the agave, and the orange warmth from the Cointreau to highlight the blanco tequila.

Enjoy

Javier’s Reserva Blanco Tequila

Cointreau

Fresh lime juice

Agave syrup (1:1 simple agave)

Orange bitters

Ice (for shaking)

Ice (for serving)

Lime wheel or twist (garnish)

Remove steaks from refrigerator 30 minutes before cooking to come to room temperature. Pat steaks dry with paper towel and season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rinse prawns if needed, pat dry, then toss with 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and 1 tablespoon olive oil and the lime juice. Set prawns aside in refrigerator until ready to cook.

Prep steaks and prawns

Heat a heavy skillet or cast-iron pan over high heat until smoking slightly. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add steaks and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear second side 2.5–3 minutes for medium-rare (internal ~125–130°F / 51–54°C). Reduce heat to medium-low and baste with pan juices for 30–60 seconds. Transfer steaks to a warm plate, tent loosely with foil and rest for 6–8 minutes (carryover will bring them to medium-rare/medium).

Sear filet mignon

Wipe the skillet lightly and return to medium-high heat. Add remaining 1 tablespoon olive oil and 1 tablespoon butter. When hot, add prawns in a single layer and cook 1.5–2 minutes per side until pink and opaque and just curled. Remove prawns to a bowl and keep warm. Reserve any fond in the pan for integrating into the pasilla cream sauce.

Cook prawns

If using fresh poblano: roast peppers over a gas flame, under broiler, or on a hot skillet until skins blister and char all over (about 8–10 minutes), turning to char evenly. Place roasted peppers in a bowl and cover to steam 10 minutes. Peel off blistered skin, remove stems and seeds, and slice into 1/2-inch strips (rajas). If using pre-roasted peppers, slice into strips and set aside.

Prepare rajas (poblano strips)

Thinly slice the yellow onion. In a medium skillet over medium heat, add 1 tablespoon vegetable oil and 1/2 teaspoon salt. Add onions and cook, stirring occasionally, 12–15 minutes or until softened and golden-brown. Add minced garlic (from 3 cloves) in the last 1–2 minutes and cook until fragrant. Remove from pan and keep warm with rajas.

Caramelize onions

Remove stems and seeds from dried pasilla chiles. Place chiles in a small bowl, cover with 1 cup very hot water and steep 15–20 minutes until soft. Drain, reserving 1/4 cup soaking liquid. Transfer softened pasillas to a blender with 1–2 tablespoons of the reserved soaking liquid and purée until smooth to make pasilla paste (strain if you prefer a silkier sauce).

Rehydrate and purée pasilla chiles

In a saucepan over medium heat add 1 tablespoon vegetable oil and 1 small minced shallot. Sauté until translucent, 2–3 minutes. Add the pasilla purée (about 3 tablespoons) and cook 1–2 minutes to release flavors. Deglaze with 1 cup chicken or seafood stock, scraping any browned bits from the bottom of the pan (including reserved fond from steak/prawn pan if desired). Bring to a gentle simmer for 3–4 minutes.

Build the sauce

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently, stirring, until sauce thickens slightly, about 4–6 minutes. Whisk in 2 tablespoons Mexican crema or sour cream for silkiness. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, taste and adjust. If sauce is too thick, thin with up to 2 tablespoons reserved pasilla soaking liquid or stock. Keep warm but do not boil vigorously to prevent splitting.

Finish with cream

Fold caramelized onions and poblano rajas into the pasilla cream and warm through for 1–2 minutes so the vegetables are coated and heated. Taste and adjust salt/pepper.

Combine rajas and onions into sauce

Place a spoonful of pasilla cream with rajas and onions in the center of each warm plate. Slice each rested filet mignon into 3–4 medallions and arrange over the sauce. Arrange 3 prawns per steak (total 12 prawns for 4 servings) on top or beside the steak. Spoon additional sauce over the prawns and steaks as desired.

Garnish each plate with chopped cilantro and chopped chives or green onions. Serve with lime wedges on the side for squeezing. Recommended accompaniments: warm corn tortillas or roasted fingerling potatoes and a simple green salad.

Serve immediately while steaks are warm and prawns are juicy.

filet mignon (center-cut steaks)

wild Mexican white prawns (peeled, deveined, tails on optional)

kosher salt

freshly ground black pepper

olive oil

unsalted butter

yellow onion

fresh poblano peppers (for rajas) or roasted poblano strips

pasilla chiles (dried)

garlic cloves

fresh lime juice

vegetable oil

shallot

heavy cream

chicken or seafood stock

pasilla chile paste (from rehydrated pasillas)

Mexican crema or sour cream

salt

black pepper

fresh cilantro (chopped)

lime wedges

chopped chives or green onions

Remove filets from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.

Prep and sear

Preheat oven to 200°C (400°F). Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add filets and sear without moving 2–3 minutes until a deep brown crust forms. Flip and add remaining 1 tbsp butter, crushed garlic, and thyme sprigs. Tilt the pan and spoon butter over the steaks (baste) for 1–2 minutes. Transfer skillet to oven and roast until internal temperature reaches 52–54°C (125–130°F) for medium-rare, about 6–10 minutes depending on thickness. Remove steaks to a cutting board and tent loosely with foil to rest 8–10 minutes before serving.

Sear and baste

Preheat broiler or set up a grill on medium-high. Using kitchen shears, cut down the top shell of each lobster tail lengthwise to the tail fan and loosen meat from the shell, keeping the base attached. Lift meat out and rest on top of the shell (butterfly). Pat meat dry and brush lightly with melted butter. Season with 1/4 tsp salt and a squeeze of lemon.

Prepare lobster tails

Broil or grill lobster with display side up 5–7 minutes until opaque and just cooked through (internal temperature about 55–60°C / 130–140°F). Avoid overcooking. Set aside and keep warm. Reserve pan drippings (if any) for sauce.

Cook lobster

Char poblano peppers directly on a gas flame, under a broiler, or on a hot grill until skins are blackened and blistered on all sides, about 10–12 minutes, turning as needed. Place charred peppers in a bowl and cover tightly with plastic wrap or a lid to steam 10 minutes (this loosens skins).

Roast poblanos

Once cool enough to handle, peel off blistered skins, remove stems and seeds, and slice peppers into 1/2-inch strips (rajas). Discard seeds for milder heat.

Peel and slice

Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add thinly sliced onion and cook 3–4 minutes until translucent and beginning to brown. Add rajas and torn pieces of rehydrated pasilla (see sauce prep) or 1 sliced pasilla if you roasted one; season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 3–4 minutes more until peppers and onions are tender and slightly caramelized. Keep warm for plating.

Sauté onions and rajas

Remove stems and seeds from dried pasilla peppers. Place in a bowl and cover with hot water. Let soak 15 minutes until soft, then drain, reserving 30 ml of soaking liquid. Chop the softened pasillas roughly.

Rehydrate pasilla peppers

In a medium saucepan over medium heat, melt 2 tbsp butter. Add finely chopped shallot and minced garlic and sweat 2–3 minutes until fragrant and translucent but not browned. Add the chopped rehydrated pasilla peppers and sauté 1 minute to bloom flavors.

Build sauce

Add 60 ml dry white wine to the pan and increase heat to medium-high. Scrape any browned bits and reduce wine by about half, roughly 2–3 minutes.

Deglaze and reduce

Add 120 ml stock and 180 ml heavy cream. Stir and bring to a gentle simmer. Reduce heat to medium-low and simmer until sauce thickens slightly to coat the back of a spoon, about 6–8 minutes. If you like a smoother sauce, transfer to a blender and puree until smooth, adding up to 30 ml reserved soaking liquid to adjust consistency. Return sauce to pan and season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime juice if using. Keep warm over very low heat.

Finish cream sauce

Slice filets if desired (cut across the grain into 2–3 rings) and place on warmed plates. Position the lobster tail (meat lifted from its shell) alongside the steak. Spoon a generous pool of warm pasilla cream sauce on the plate and tuck sautéed rajas and caramelized onions beside or over the steak and lobster as preferred.

Garnish with chopped fresh cilantro and microgreens or parsley. Serve immediately with lemon wedges on the side.

prime filet mignon (center-cut)

garlic (crushed)

fresh thyme sprigs

Maine lobster tails (6–8 oz each)

unsalted butter (melted, for brushing)

lemon

Poblano peppers (to roast and slice into rajas)

pasilla peppers (dried)

yellow onion (medium, thinly sliced)

dried pasilla peppers

shallot (finely chopped)

garlic (minced)

dry white wine

chicken or vegetable stock

lime juice (optional)

chopped fresh cilantro

microgreens or parsley (optional)

Pat your chosen protein dry. In a bowl combine 2 tablespoons olive oil, lime juice, cumin, smoked paprika, minced garlic, chili powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss the chicken, steak, or seafood in the marinade to coat evenly. Marinate for 15–30 minutes (seafood 15 minutes max).

Marinate protein

If using chicken: heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and edges are golden. Remove to a cutting board and slice thinly or shred with two forks.

Cook chicken

If using skirt steak: heat 1 tablespoon olive oil in a hot cast-iron or heavy skillet over high heat. Sear steak 2–4 minutes per side for medium-rare to medium (adjust to preference). Let rest 5 minutes, then slice thinly across the grain.

Cook skirt steak

If using seafood: heat 1 tablespoon olive oil in a skillet over medium-high. Add seafood in a single layer and cook shrimp/scallops about 1–2 minutes per side until opaque and just firm (calamari 1–2 minutes total). Don’t overcook. Remove from pan and roughly chop larger pieces for even distribution.

Cook mariscos (seafood)

In the same skillet used for protein (add a splash more oil if needed), add the sliced red onion and red bell pepper. Sauté over medium heat 4–6 minutes until softened and slightly caramelized. Add chopped jalapeño if using and cook 1 more minute. Season with remaining 1/2 teaspoon kosher salt and pinch of pepper. Stir in chopped cilantro off the heat.

Heat a clean large skillet or griddle over medium heat. Lightly butter or brush with oil one side of a tortilla. Place tortilla buttered-side down on the skillet.

On the exposed top of the tortilla (the side facing up while cooking), evenly sprinkle about 1/3 cup shredded cheese. Add a layer of the cooked protein (about 3 ounces per tortilla), followed by 2 tablespoons of the sautéed vegetables, and another 1/3 cup cheese to help seal. Fold another tortilla on top OR fold the tortilla in half if using a single large tortilla.

Cook 2–3 minutes until underside is golden brown and cheese begins to melt. Carefully flip with a spatula and cook the other side 2–3 minutes until golden and cheese is fully melted. If using a folded single tortilla, press gently with a spatula to ensure even heating. Repeat with remaining tortillas and filling. Add more butter/oil to the pan as needed.

Transfer finished quesadillas to a cutting board and let rest 1 minute, then cut into 3 or 4 wedges.

Plate the quesadilla wedges and serve with sour cream or crema, pico de gallo or salsa, lime wedges, and pickled jalapeños. Offer additional cilantro or hot sauce if desired.

chicken breast, thinly sliced

skirt steak, thinly sliced across the grain

mixed seafood (shrimp, scallops, calamari), cleaned

ground cumin

smoked paprika

garlic, minced (about 2 cloves)

chili powder

black pepper, freshly ground

red onion, thinly sliced

red bell pepper, thinly sliced

jalapeño, seeded and finely chopped (optional)

fresh cilantro, chopped

shredded Mexican cheese blend (cheddar, Monterey Jack, Oaxaca)

large flour tortillas

butter or oil for cooking

sour cream or crema

pico de gallo or fresh salsa

pickled jalapeños (optional)

Pour 1 tsp of Louis XIII into the snifter, swirl to coat the interior to warm and release aromatics, then discard or sip as a palate primer. This primes the glass and honors the spirit.

Prepare glass by rinsing

Using a jigger or bar spoon, measure 2 tablespoons (roughly a standard 1.5–2 oz tasting pour depending on service) of Louis XIII and gently pour into the prepared snifter.

Measure the pour

Taste the neat cognac first. If you prefer a slightly more open, softer palate, add 1 tsp chilled filtered water to the glass. Add the water dropwise with a bar spoon, swirl gently, and re-evaluate.

Decide on dilution

If the guest prefers chilled, place a single large clear ice sphere or one large ice cube into the glass using tongs. Allow it to sit for a short moment; do not aggressively stir. The slow melt will gently open the spirit without diluting too quickly.

Add ice (optional)

Use a peeler or small knife to remove a wide strip of orange peel. Hold the peel over the glass and give it a quick twist (skin side down) to express the citrus oils onto the surface of the cognac. Rub the rim lightly with the peel to add a subtle citrus note. Drop the peel into the glass if desired.

Express orange oils

For a slight herbal accent, gently clap a fresh thyme sprig between your hands to release its aroma and hold it over the glass for the guest to inhale while tasting; do not steep the herb in the cognac unless requested.

Optional herb bouquet

Serve the snifter to the guest with the stem between fingers so they can warm the cognac slightly. Encourage 3 stages of tasting: aroma (take short sniffs), the first sip (let the spirit coat the tongue), and the finish (note the length and complexity). Offer small sips of water on the side to cleanse the palate between pours or to further adjust dilution. Throughout service, treat the bottle and pour with care and respect—Louis XIII is best enjoyed slowly.

Present and guide tasting

If multiple pours are requested, repeat the measuring and optional dilution steps. Keep track of total volume served and consult the guest on preferred serving size. Always store the bottle upright and away from direct sunlight when not in use.