Taco & Tequila Tuesdays

Spirit Free

Ribeye / Carnitas / Chicken Tinga / Street Corn

Tacos

Churros

Cachetada

Ghost® Energy Tropical Mango / blue lemongrass / pineapple / lime

Mango Ocean Refresco

Ghost® Energy

Ghost® Energy Original / strawberry / lime / agave

Strawberry Limon Refresco

Margaritas

Wine by the glass

Make it a Michelada

Draft Beer

Kids Chicken or Steak Tacos

peanut butter / chocolate / caramel / candied pecans

Turtle Pie

strawberries / passion fruit custard / vanilla ice cream

Butter Cake

Flan

Flour tortilla costra style / Chicken Suiza / two sunny side eggs / pico de gallo / sour cream / cilantro

Cachetada Loaded

Flor de Cana Rum / mole / vanilla / Falernum / whipped cream/ chocolate / churro

Abuelita's Nightcap *NEW

clarified punch w/ coconut fat-washed Snow Cristalino Tequila / agave / Bana Canne banana liqueur / lime / clove

Embers in Paradise *NEW

plantain-infused Dobel Reposado / Licor 43 / sweet vermouth / bitters

Empire at Dusk *NEW

Half Rice & Beans

Refried Beans

Rice

Scrambled eggs / potato / chorizo / salsa Lorenza / avocado / jalapeño toreado / refried beans / Mexican rice / cilantro

Breakfast Tacos

In a medium bowl, whisk together achiote paste, orange juice, lime juice, white vinegar, minced garlic, dried oregano, ground cumin, 1.25 tsp salt, and 1/2 tsp pepper until smooth. Add the chicken thighs, turning to coat. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Marinate

Remove chicken from fridge 20 minutes before cooking. Heat a large skillet or grill over medium-high heat and add 2 tbs vegetable oil. Shake excess marinade off chicken and cook in batches for 4–6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized pieces.

Cook

Heat a cast-iron skillet or grill over high heat. Toss corn kernels with 1 tbs olive oil and a pinch of salt. Spread on the hot pan and cook, stirring occasionally, until kernels are charred in spots, about 6–8 minutes. Remove and let cool slightly. In a bowl, mix charred corn with mayonnaise, 1 tbs lime juice, 1/2 cup crumbled cotija, 2 tbs chopped cilantro, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm or room temperature for assembling tacos.

Place thinly sliced red onion in a jar or bowl. In a small saucepan, heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt just until sugar and salt dissolve. Pour hot brine over onions, press to submerge, and let sit at least 20 minutes at room temperature (longer for more flavor).

Quick Pickle Onions

In a medium bowl combine shredded cabbage and grated carrot. Add 1 tbsp lime juice, 1 tsp olive oil, and 1/2 tsp salt. Toss to combine. Refrigerate until assembly.

Make Quick Slaw

Warm tortillas: heat a dry skillet over medium-high heat. Brush a little butter on each tortilla (optional) and cook 20–30 seconds per side until warm and slightly charred. Keep tortillas wrapped in a clean towel to stay warm while assembling.

Assemble tacos: place a spoonful of sliced al pastor chicken on each tortilla. Top with 1–2 tablespoons of elote salsa, a small handful of quick slaw, and a few pickled red onion slices. Garnish with chopped cilantro, sliced jalapeño if using, and a squeeze of fresh lime. Serve immediately.

Prepare glasses: rub a lime wedge around the rim of 4 rocks glasses and dip in coarse salt. Fill a cocktail shaker with ice. Add 8 oz blanco tequila, 4 oz fresh lime juice, 2 oz orange liqueur, and 1 oz agave syrup. Shake vigorously for 15 seconds until chilled.

Serve: strain into the prepared glasses over fresh ice (or serve up). Garnish each with a lime wheel. Adjust sweetness with more agave if desired. For a pitcher, multiply quantities and stir with lots of ice just before serving.

boneless skinless chicken thighs

achiote paste

orange juice (fresh)

fresh lime juice

white vinegar

garlic cloves, minced

dried oregano

ground cumin

salt

freshly ground black pepper

vegetable oil

fresh corn kernels (cut from 3 ears)

olive oil

mayonnaise

crumbled cotija or feta cheese

lime juice

chopped cilantro

smoked paprika

ground black pepper

red onion, thinly sliced

apple cider vinegar

water

sugar

green cabbage, thinly shredded

carrot, julienned or grated

small corn or flour tortillas

fresh lime wedges

sliced jalapeño (optional)

butter (for toasting tortillas)

blanco tequila

orange liqueur (Cointreau or triple sec)

agave syrup (or simple syrup)

coarse salt for rim

lime wheels for garnish

Fill a highball or Collins glass with ice until about three-quarters full to chill the glass and provide proper dilution as you assemble the drink.

Prepare glass

Pour 0.5 fl oz fresh lime juice into the glass. If you prefer a slightly sweeter drink, add 0.25 fl oz agave or simple syrup now. Stir gently with a bar spoon to combine and slightly chill the mixture.

Add lime and sweetener

Carefully pour 12 fl oz of chilled Ghost® Energy (Original or Mango) over the ice and lime mixture. Pour slowly down the side of the glass to retain fizz.

Add Ghost® Energy

Top the drink with 4 fl oz chilled sparkling water to lighten the sweetness and add effervescence. Give the drink one gentle stir (2–3 rotations) with the bar spoon to integrate ingredients without flattening the carbonation.

Top with sparkling water

Taste and adjust: if the drink needs more brightness, add another 0.25 fl oz lime juice; if it needs sweetness, add up to another 0.25 fl oz syrup. Stir gently after any adjustment.

Final taste and adjust

Garnish the rim of the glass with a lime wheel or wedge. Clap a mint sprig between your palms once to release its aroma and place it atop the drink (optional).

Serve immediately with a straw or long spoon. This nonalcoholic cocktail is best enjoyed cold and fizzy.

Rinse the jigger, spoon, and juicer immediately after use to prevent sticky residue from the syrup or energy drink.

Ghost® Energy (Original or Mango), chilled

Sparkling water (plain or citrus), chilled

Fresh lime juice

Agave syrup or simple syrup (optional, for added sweetness)

Lime wheel or wedge

Fresh mint sprig (optional)

Highball or Collins glass

Bar spoon or long spoon

Jigger or measuring spoons

Citrus juicer (handheld optional)

Finely dice the white onion and chop the cilantro; set aside in small bowls for topping.

If using corn on the cob, remove husks and silk. If using frozen corn, thaw and drain.

Pat the ribeye dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

If using raw pork shoulder for carnitas, cut into 2-inch chunks; season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/2 tsp oregano.

For the chicken tinga, roughly chop 1/2 the yellow onion and 2 garlic cloves (reserve 1 garlic clove for other uses).

Heat 1 tablespoon vegetable oil in a heavy skillet over high heat until shimmering. Add the ribeye and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). Remove to a cutting board and let rest 5 minutes.

Sear steak

Slice the rested ribeye thinly against the grain into bite-size strips. Keep warm.

Slice steak

In a Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high. Add the seasoned pork chunks and brown on all sides, about 6–8 minutes.

Brown pork

Add 1/2 chopped yellow onion, 1 minced garlic clove, 1/2 tsp cumin, 1/2 tsp oregano, and 1/2 cup chicken stock to the pot. Bring to a simmer, reduce heat to low, cover and cook gently 1–1.5 hours until pork is fork-tender (alternatively, 20–30 minutes in a pressure cooker).

Simmer

Remove pork to a tray and shred with two forks. Heat a skillet over medium-high, add 1/2 tablespoon olive oil, and spread shredded pork to brown and crisp edges, about 4–6 minutes. Season to taste with salt and pepper.

Shred and crisp

In a blender, combine the chopped tomato, 2 tablespoons chipotle in adobo (start with less if you prefer mild), 1/2 cup chicken stock, 1/2 tsp cumin, 1/2 tsp smoked paprika, and a pinch of salt. Blend until smooth.

Make sauce

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the remaining chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds. Add the chicken breasts and sear 2 minutes per side.

Cook chicken

Pour the blended tomato-chipotle sauce over the chicken, reduce heat to low, cover and simmer 12–15 minutes until chicken is cooked through. Remove chicken and shred with forks; return shredded chicken to skillet and simmer uncovered 2–3 minutes to let sauce cling. Adjust salt to taste.

Simmer in sauce

If using ears: grill or pan-roast corn over medium-high heat, turning occasionally, until charred in spots 8–10 minutes. If using kernels: sauté in 1 tablespoon butter over medium-high until golden and slightly charred, 5–7 minutes.

Cook corn

In a bowl, combine mayonnaise, sour cream/crema, lime zest, 1 tablespoon lime juice, 1 tsp chili powder, and a pinch of salt. When corn is cooked, toss with the mixture, then stir in crumbled cotija and chopped cilantro. Taste and adjust lime, salt, or chili powder.

Mix topping

Warm tortillas by stacking and wrapping in a clean kitchen towel and microwaving 30–45 seconds, or warm individually on a hot skillet 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped to stay warm.

Warm tortillas

For each taco: place a warm tortilla flat, add 1–2 tablespoons of chosen protein (ribeye strips, shredded carnitas, or chicken tinga), top with a spoonful of street corn, a sprinkle of diced white onion, chopped cilantro, a squeeze of lime, and a drizzle of salsa. Add pickled red onions if desired.

Assemble tacos

Serve immediately with extra lime wedges, salsa, and remaining cotija and cilantro on the side.

Serve

Ribeye steak (trimmed, 1/2-inch thick)

Carnitas (pre-shredded pork, or pork shoulder raw)

Chicken breasts (boneless)

Chipotle peppers in adobo (canned)

Tomato (medium, chopped)

Yellow onion (medium)

Garlic cloves

Chicken or vegetable stock

Olive oil

Ground cumin

Dried oregano

Smoked paprika

Kosher salt

Black pepper (freshly ground)

Corn on the cob (or frozen corn kernels)

Mayonnaise

Sour cream or Mexican crema

Lime (zested and juiced)

Cotija cheese (crumbled)

Chili powder (or Ancho)

Cilantro (chopped)

Butter (optional, for corn)

Small corn or flour tortillas

White onion (finely diced)

Fresh cilantro (chopped)

Limes (cut into wedges)

Salsa verde or roja

Pickled red onions (optional)

Vegetable oil (for searing)

Salt (for tortillas and corn)

In a medium saucepan combine 1 cup water, 1 cup whole milk, 4 tbs unsalted butter, 2 tsp granulated sugar and 1 tsp fine salt. Bring to a vigorous simmer over medium heat, stirring to melt the butter and dissolve sugar. Once simmering, immediately remove from heat.

Make choux-like dough

Add 2 cups all-purpose flour all at once to the hot liquid and return saucepan to low heat. Stir vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides, about 1–2 minutes. This cooks off extra moisture.

Transfer the dough to a large bowl or the bowl of a stand mixer fitted with the paddle. Let cool for 3–5 minutes (warm but not piping hot) so eggs won't scramble when added.

Beat in 3 large eggs, one at a time: add first egg and mix until incorporated, then second, then third. The dough should be glossy, smooth and pipeable — thick but dropping slowly.

Fit a large pastry bag with a large star tip (1/2 inch to 3/8 inch opening) and fill with the dough. If you don't have a bag, use a heavy-duty zip-top bag with the corner snipped to a similar size.

Pour about 4–6 cups vegetable oil into a deep heavy pot (oil depth should be 2–3 inches). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Heat oil

Pipe 4–6 inch lengths of dough directly into the hot oil, using scissors to cut the dough. Fry in small batches (do not overcrowd) for 2–3 minutes per side, turning once, until golden brown and puffed. Maintain oil temperature near 350°F by adjusting heat.

Use a slotted spoon to transfer churros to a wire rack set over a sheet pan or to paper towels to drain briefly for 1 minute.

While churros are still warm, combine 1 cup granulated sugar and 1 tbs ground cinnamon in a wide, shallow bowl. Roll each warm churro in the cinnamon-sugar mixture to evenly coat. Place coated churros on a serving platter and keep warm in a low oven (200°F / 95°C) if making ahead a short time.

Place 6 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 3 tbs heavy cream just until it begins to simmer (do not boil). Pour hot cream over chocolate, let sit 30 seconds, then stir until smooth and glossy.

Stir in 1 tsp unsalted butter, 1 tsp corn syrup (optional) and a pinch of salt until fully incorporated. If sauce is too thick, stir in up to 1 tbs additional warm cream to reach desired dipping consistency. Keep warm over a double boiler or in a small insulated container.

If using store-bought dulce de leche or cajeta, warm 1 cup gently in a small saucepan over low heat, stirring, or microwave in 15-second bursts until pourable. If too thick, stir in 1 tbs heavy cream to loosen. Finish with a pinch of sea salt to brighten flavor.

Serve churros hot, with bowls of warm chocolate sauce and cajeta for dipping. Optionally drizzle extra chocolate or cajeta over a few churros for presentation.

whole milk

unsalted butter

granulated sugar

fine salt

all-purpose flour

large eggs

vegetable oil (for frying)

ground cinnamon

bittersweet chocolate (60-70% cacao), chopped

heavy cream

light corn syrup or honey (optional, for shine)

dulce de leche or store-bought cajeta

heavy cream (to thin if needed)

sea salt

Grate the cheese if not pre-grated. Warm tortillas briefly (10–15 seconds each) in a dry skillet or microwave to make them pliable. Pat any filling components dry if they are very wet to prevent soggy tortillas.

Prepare ingredients

Place a large nonstick or cast-iron skillet over medium heat. Add the butter and oil and swirl to coat the surface. The small amount of oil raises the butter's smoke point so cheese browns without burning.

Heat pan

Working one at a time, lay a tortilla flat in the hot skillet. Sprinkle a generous, even layer (about 1/2 cup) of grated cheese over the entire surface of the tortilla, leaving a 1/4-inch edge if desired. Let the cheese melt and start to bubble for 1–2 minutes; it will begin to crisp and turn golden brown on the exposed side that contacts the skillet.

Create cheese crust

If using fillings, quickly add about 1/4 cup of your chosen filling(s) over half of the tortilla once the cheese is mostly melted but still pliable. Do not overload — the cheese needs to bond to the skillet and tortilla.