SODA

STEAK & SHRIMP FAJITAS

COFFEE

CLASSIC MARGARITAS

BEER

SANGRIA

HONEY CHIPOTLE WINGS

Homemade Churro Batter, Cinnamon Sugar, Light Caramel, Strawberries

CHURRO WAFFLES

24 Hour Slow Roasted Marinated Pork, Avocado, Pickled Onions, Rice & Beans

SLOW ROASTED PORK

PORK TACOS

Batter-Fried Tilapia, Pickled Cabbage, Pico De Gallo, Chipotle Mayo, Flour Tortilla

FISH TACOS

Skirt Steak, Asparagus, Pico De Gallo, Queso Fresco, Chihuahua Cheese, Corn Tortilla

STEAK TACOS

Chicken, Onions, Peppers, Cilantro, Chihuaha Cheese, Tomatilla Avocado Crema

CHICKEN TACOS

Black Beans, Chihuahua Cheese, Queso Fresco, Crema, Pico De Gallo, Jalapeno, Guacamole, Sour Cream, Grilled Corn, Chipotle Mayo, Queso Cotija, Fresh Lime

Tortilla Chips

Honey Chipotle Sauce

Pulled Pork, Corn Tortillas, Salsa Verde, Queso Fresco, Pico De Gallo, Served with Rice & Beans

Pulled Pork Enchiladas

Shrimp, Corn Tortillas, Ancho Chile Sauce, Chihuahua Cheese, Crema Fresca, Rice & Beans

Shrimp Enchiladas

Chicken Tinga, Chihuahua Cheese, Topped with Queso Cheese, Crema Fresca, Pico De Gallo, Side of Guacamole

Chicken Empanadas

Choose 3: Crispy Wings, Street Corn, Sweet Plantains, Mini Quesadilla, Chicken Empanada, Fried Tamale. Add Chicken, Chorizo, Pork, Barbacoa, Steak or Shrimp

Tres Amigos

Served with Freshly Made Corn Tortillas. Choice of Steak, Chicken, or Chorizo

Queso Dip

Topped with Guacamole, Mango Salsa, Sesame Seeds, Served with a Side of Chipotle Mayo. Choice Of: Pulled Pork or Chicken

Tuna Tostada

Choose 3 Mini: Cheese, Steak, Pork, Chicken, Shrimp, Veggies, Chorizo, Barbacoa

Quesadilla Trio

Tortilla Chips, Black Beans, Chihuahua Cheese, Queso Fresco Crema, Pico De Gallo, Jalapeno, Guacamole, Sour Cream. Available Toppings: Chorizo, Pork, Barbacoa, Steak, Chicken

Fiesta Nachos

Dissolve sugar in 1 to 2 tablespoons of warm water to make a quick simple syrup. Stir until fully dissolved. If you already have simple syrup or prefer using syrup, skip this step and measure the 3 tablespoons directly.

If using granulated sugar

Measure the fruit or cola syrup and keep ready. Reduce the added sugar amount or omit the quick syrup to avoid over-sweetening.

If using bottled syrup or concentrate

Fill a tall glass or pitcher with the ice (about 1 cup per serving or adjust for a pitcher).

Add the prepared simple syrup (or granulated-sugar solution) and the fruit syrup or concentrated flavor to the glass or pitcher.

Pour in the lemon and lime juices. The citrus brightens the soda and balances sweetness.

Slowly pour the carbonated water over the back of a spoon or along the inside of the glass to preserve bubbles and avoid foaming. Stir gently once with a long spoon to incorporate the syrup and juices without flattening the carbonation.

Taste and adjust: add up to 1 tablespoon additional syrup or 1–2 dashes of bitters if a stronger or more complex flavor is desired.

Add mint sprigs and citrus slices to the glass or pitcher for aroma and presentation. Clap the mint between your palms before adding to release oils.

Serve immediately while carbonated. If serving in a pitcher, keep chilled and stir gently before pouring additional glasses.

carbonated water (club soda or soda water)

sugar (granulated) or simple syrup

fresh lemon juice

fresh lime juice

fruit syrup or concentrated flavor (e.g., raspberry, ginger, or cola syrup)

mint sprigs

citrus slices (lemon or lime)

bitters (optional, aromatic)

flavored soda concentrate or additional syrup (for sweeter or stronger flavor)

In a medium bowl whisk together 3 tbsp olive oil, 3 tbsp fresh lime juice, 1 tbsp soy sauce, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 2 minced garlic cloves, 1 tsp crushed red pepper flakes, 1.5 tsp kosher salt and 1/2 tsp black pepper until combined. Reserve 2 tablespoons of the marinade for finishing. Place the sliced steak in a shallow dish or zip-top bag and pour half of the remaining marinade over it, massaging to coat. In a separate bowl place the peeled shrimp and pour the other half of the marinade over the shrimp. Refrigerate both for 15–30 minutes (do not exceed 30 minutes for shrimp to avoid texture changes).

Prepare marinade and marinate proteins

While proteins marinate, thinly slice the onion and bell peppers. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp butter or olive oil and let it shimmer. Add the sliced onion and bell peppers in an even layer. Season lightly with a pinch of salt. Cook without moving for 2 minutes to develop color, then stir and continue to cook another 4–6 minutes until vegetables are softened and slightly charred at edges. Transfer vegetables to a plate and keep warm.

Slice and cook vegetables

Wipe skillet clean if necessary and return to high heat. Add 1 tbsp olive oil. Remove steak from marinade, letting excess drip off (discard used marinade). When oil is shimmering, add steak in a single layer (work in batches if needed). Sear 2–3 minutes per side for medium-rare depending on thickness, until nicely browned. Transfer steak to a cutting board and rest 5 minutes, then thinly slice against the grain.

Cook steak

In the same hot skillet, add a touch more oil if needed. Add the marinated shrimp in a single layer and sear 1–1.5 minutes per side until opaque and pink with light browning. Remove from heat as soon as cooked to avoid rubberiness.

Cook shrimp

Return the sliced steak and cooked shrimp to the skillet with the reserved 2 tablespoons of marinade and the cooked peppers and onions. Toss over medium heat for 1–2 minutes until everything is hot and flavors meld. Taste and adjust seasoning with a pinch of salt or squeeze of lime if desired.

Combine steak, shrimp, and vegetables

Warm tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 5–8 minutes. Fill each tortilla with a portion of steak, 2–3 shrimp, and a generous scoop of peppers and onions. Top with chopped cilantro, a spoonful of sour cream or crema, shredded cheese if using, and avocado slices or guacamole. Serve with lime wedges for squeezing over fajitas.

flank steak (or skirt steak), thinly sliced against the grain

large shrimp, peeled and deveined (16/20 count)

olive oil

soy sauce

chili powder

ground cumin

paprika (smoked or regular)

garlic, minced

crushed red pepper flakes

kosher salt

freshly ground black pepper

yellow onion, thinly sliced

red bell pepper, thinly sliced

green bell pepper, thinly sliced

butter or additional olive oil for saute

flour or corn tortillas, warmed

fresh cilantro, chopped

lime wedges

sour cream or Mexican crema

shredded cheddar or Monterey Jack cheese (optional)

avocado slices or guacamole (optional)

Weigh 35 g (0.035 kg) of coffee beans. Grind to the appropriate size for your brewing method: coarse for French press, medium-coarse for drip/pour-over, fine for espresso. Aim for a consistent grind.

Grind beans

Bring 500 ml (0.5 l) of filtered water to the proper temperature: 92–96°C (197–205°F) for most methods; 96–98°C for French press, slightly lower (about 92°C) for light roasts in pour-over. If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Heat water

If using a paper filter for pour-over or drip, place the filter in the cone and pour a small amount of hot water through to rinse and preheat the brewer and cup. Discard rinse water.

Prewet filter (if applicable)

Place the ground coffee in the brewer. Start a timer. Pour about 60–70 ml of hot water (twice the weight of coffee) evenly over grounds to saturate them and allow a 30–45 second bloom for degassing. If using a French press, add grounds then pour all water; for espresso, tamp and pull shot according to machine instructions.

Dose and bloom (pour-over/hand-brew)

After bloom, continue pouring in slow, concentric circles for pour-over until you reach 500 ml total. For drip machines, start the brew. For French press, let steep 4 minutes then gently press plunger. For espresso, extract the shot (typically 25–30 seconds). Aim for total brew time of about 2.5–4 minutes for pour-over, 4 minutes for French press, and 20–30 seconds for espresso.

Complete extraction

When brewing is complete, transfer coffee to your mug. For French press and pour-over, remove spent grounds immediately to avoid over-extraction.

Serve

If you want milk added, heat 120 ml (0.12 l) of milk to about 60–65°C (140–149°F) on the stovetop or with a milk steamer. For iced coffee, skip heating and use cold milk or milk on ice.

Heat milk (optional)

Stir in sugar or sweetener to taste (start with 1 tsp). Add a pinch of salt (about 0.25 tsp) if desired to round flavor. Taste and adjust.

Sweeten and season

Pour the heated or cold milk into the brewed coffee (typical ratio: 1 part milk to 3–4 parts coffee) or add a splash for black coffee. Stir to combine and serve immediately.

Combine

Discard used grounds (compost if possible). Rinse and wash the grinder, brewer, kettle, and any utensils promptly to prevent oil buildup and stale flavors.

freshly roasted whole coffee beans

filtered water (for brewing)

milk (dairy or plant)

sugar or sweetener

salt (pinch)

coffee grinder (if using whole beans)

coffee brewer (drip, pour-over cone, French press, or espresso machine)

kettle (preferably gooseneck for pour-over)

scale or measuring spoon

mug or serving cup

Pour 2 cups of fresh cold water into a small saucepan or kettle. Bring the water to a rolling boil over medium-high heat.

Boil water

If using loose tea, place 1 teaspoon of loose black tea into a tea infuser or teapot. If using a tea bag, place one tea bag in your cup. Pour the boiling water over the tea, cover the vessel (or place a saucer over the cup) and steep for 3–5 minutes depending on desired strength (3 minutes for light, 5 minutes for strong).

Steep the tea

After steeping, remove the tea bag or strain out the loose tea leaves so the brewing stops. Taste the brewed tea to check strength.

If you prefer milk tea, heat 1/4 cup milk separately until warm (avoid boiling) and add to the brewed tea. For a lighter tea, add less milk; for creamier, add more.

Add milk

Stir in 1 teaspoon sweetener (adjust to taste) until fully dissolved. Honey may be easier to dissolve in slightly warm tea.

Sweeten

If using lemon, squeeze a slice into the tea after removing milk (lemon can curdle milk, so only add lemon to non-milk tea). For a spiced note, add 1/4 teaspoon crushed cardamom, a small pinch of cinnamon, or a thin slice of fresh ginger while steeping and strain out with the leaves.

Add lemon or spices

Finish with 2–3 fresh mint leaves or a lemon slice as garnish, and serve immediately.

Garnish

water

loose black tea or tea bag

sweetener (sugar, honey, or syrup)

lemon slice

fresh mint leaves

spices (cardamom, cinnamon, ginger)

Combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely. Remove from heat and cool to room temperature. Transfer to a jar and chill. (If you already have simple syrup, skip this step.)

Make simple syrup (if not using store-bought)

Juice fresh limes until you have 1 cup of lime juice (about 8–10 medium limes). Juice fresh lemons until you have 1/4 cup lemon juice (about 1 medium lemon). Strain juices through a fine mesh sieve into a measuring cup to remove pulp and seeds for a smoother cocktail.

In a small pitcher or mixing glass, combine 1 cup fresh lime juice, 1/4 cup fresh lemon juice, 1/2 cup cooled simple syrup, and 1/4 cup orange liqueur. Stir until blended. This is the margarita mix — enough for multiple drinks. Chill briefly if not using immediately.

Pour the salt onto a small shallow plate. Rub a lime wedge around the rim of each serving glass and dip the rim into the salt to coat. Set glasses aside.

Fill a cocktail shaker halfway with ice (about 3–4 large ice cubes or ~6 cups loosely packed ice as listed). Add 1/4 cup of the prepared margarita mix and 1/4 cup orange liqueur (if you prefer a slightly stronger orange note; note the mix already contains orange liqueur — optional), then pour in 1/2 cup tequila per two servings (see scaling note below). For a single standard cocktail: combine 2 oz (60 ml) tequila, 1 oz (30 ml) margarita mix, and 1/2 oz (15 ml) orange liqueur in the shaker. Use the quantities in this recipe to make multiple servings.

For this recipe yield (see servings): to make one margarita in the proportions classic recipe (2:1:1 by volume), in the shaker add 2 parts tequila (60 ml), 1 part lime/lemon/simple syrup/orange mix (30 ml), and 1 part orange liqueur (30 ml). Add plenty of ice to the shaker (about 4–6 oz / ~1 cup), secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well-chilled.

Fill the prepared salt-rimmed glass with fresh ice (about 3–4 large cubes or crushed, per preference). Strain the shaken cocktail into the glass over the ice using a Hawthorne or fine strainer to catch shards of ice and small pulp bits.

Garnish each glass with a lime wheel or wedge on the rim. Serve immediately.

Scaling note: This recipe's ingredient amounts are sized to produce approximately 6 standard margaritas (see servings). To batch the drink: combine the margarita mix (prepared above) and tequila in a pitcher in a 1:2 ratio (mix:tequila). For example, for 6 drinks use 1 cup margarita mix + 2 cups tequila. Add orange liqueur to taste (about 1/2 cup if you want it pronounced). Keep chilled and add ice or shake individual servings before serving to avoid dilution.

simple syrup (1:1 sugar to water)

orange liqueur (Cointreau or triple sec)

coarse kosher salt or sea salt (for rimming)

blanco (silver) tequila

ice (for shaking)

ice (for serving)

lime wheels or wedges (for garnish)

Measure about 12–13 liters (roughly 3–3.5 gallons) of water and heat to a strike temperature approximately 10–12°F (6–7°C) above your target mash temperature to compensate for grain temperature. For a target mash of 152°F (67°C), heat strike water to ~162–164°F (72–73°C).

Heat strike water

Add the crushed malts (Pilsner, Munich, Crystal, flaked oats) to your mash tun. Slowly add the strike water while stirring to avoid dough balls. Hold mash at 152°F (67°C) for 60 minutes to convert starches to fermentable sugars.

Mash in

Raise mash to 168°F (76°C) for 10 minutes by adding hot water or applying direct heat to stop enzymatic activity and improve lautering.

Mash out (optional)

Recirculate (vorlauf) until wort runs clear, then sparge with enough 170–175°F (77–80°C) water to collect roughly 6.5–7 gallons (25–27 L) of wort in your brew kettle to allow for boil-off and end with ~5 gallons into the fermenter.

Sparge

Bring the wort to a rolling boil. Add the bittering hops (1 oz) at the start of a 60-minute boil. With 10–15 minutes remaining, add Irish moss if using and add the aroma/finish hops (1 oz) at 5–10 minutes left for flavor and aroma. Optionally, add a small whirlpool/late hop addition at flameout for more aroma.

Boil and hop additions

After flameout (end of boil), cool the wort quickly to yeast-pitching temperature (approx. 66–70°F / 19–21°C for ale yeast) using an immersion chiller, plate chiller, or ice bath. Aim to cool within 20–30 minutes to reduce contamination and DMS formation.

Cool the wort

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Top up with sterile water if necessary to reach 5 gallons. Aerate or oxygenate the wort by shaking the sealed fermenter, stirring vigorously, or using an oxygen stone for 60–90 seconds.

Transfer to fermenter and oxygenate

Rehydrate dry yeast per package instructions or pitch liquid yeast directly. Pitch the yeast into the oxygenated wort at target fermentation temperature (~66–68°F / 19–20°C for a neutral ale yeast).

Pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity decreases. Allow 7–10 days total primary fermentation until gravity is stable over 2-3 days.

Primary fermentation

Optional: Rack to a secondary fermenter for 1–2 weeks to clear. Alternatively, perform extended primary conditioning for 1–2 additional weeks to allow flavors to mellow.

Secondary (optional) / Conditioning

If bottling, dissolve 4 oz (113 g) of corn sugar (dextrose) in 2 cups (475 ml) of water by boiling for 5 minutes. Cool the priming solution and sanitize. If kegging, carbonate to target volumes (2.2–2.6 vols CO2) using CO2 tank.

Prepare priming sugar

Sanitize bottles, caps, siphon equipment, and fermenter spigot. Transfer beer gently to a bottling bucket, mix in the cooled priming solution evenly, and fill and cap bottles. Aim to minimize oxygen pickup.

Bottling

Store bottles at 68–72°F (20–22°C) for 2 weeks to carbonate. After two weeks, move to cooler storage (55–65°F / 13–18°C) for maturation. Cold crash in refrigerator for 24–48 hours before serving to clarify if desired.

Bottle conditioning

Chill to serving temperature (45–55°F / 7–13°C for many ales; colder for lagers). Pour gently into a glass, leaving sediment in bottle. Enjoy responsibly.

Sanitize all equipment that will contact wort or beer (fermenter, siphon, spoons, airlocks, bottles, caps) using a no-rinse sanitizer per manufacturer directions to prevent contamination.

Sanitize the bottling bucket and siphon before transferring beer for bottling. Rinse only if required by sanitizer instructions.

Pilsner malt (base)

Munich malt (for body and color)

Caramel/Crystal 10L

Flaked oats (optional, for mouthfeel)

Liquid or dry brewing yeast (ale yeast such as American W- or Safale US-05)

Hops (bittering)

Hops (aroma/finish)

Irish moss or kettle finings (optional)

Water (mash + sparge + boil to yield 5 gallons fermenter volume)

Brewing salts (optional: calcium chloride or gypsum)

Priming sugar (corn sugar/dextrose) for bottling

Campden or no-rinse sanitizer (e.g., Star San)

Bottles or keg and caps

Wash all fruit. Thinly slice the orange, lemon, and lime into rounds and remove any seeds. Core the apple and cut into 1/2-inch cubes. Hull and halve large strawberries if using. Place all prepared fruit in a large pitcher or bowl.

Prepare fruit

Sprinkle the granulated sugar over the fruit in the pitcher. Add the vanilla extract and the cinnamon stick if using. Gently muddle the fruit and sugar together with a wooden spoon or muddler 8–10 times — just enough to release some juices and dissolve the sugar, not puree the fruit.

Add sweetener and spices

Pour the orange liqueur and rum (if using) over the muddled fruit. Add the dry red wine, stir gently to combine, and scrape any sugar from the bottom of the pitcher so it dissolves into the liquid.

Soda

Steak & Shrimp Fajitas

Coffee

Tea

Classic Margaritas

Beer

Sangria

Honey Chipotle Wings

Churro Waffles

Slow Roasted Pork

Pork Tacos

Fish Tacos

Steak Tacos

Chicken Tacos