Bacardi Light Rum, Vodka, Tequila, Triple Sec, Pomegranate and Lime Juice

Pomegranate Iced Tea

Crispy taco shell filled with seasoned beef, lettuce, cheese, and salsa.

Taco

Corn tortillas filled with chicken, topped with green sauce

Enchiladas Verdes

Choice of chicken or beef with rice and beans

Burrito Bowl

Pineapple Infused Rum, Agua Ardiente, Tripple Sec, Passion Fruit Puree & Lime

Batida de Maracuya

Mango Infused Bacardi Rum, Passion Fruit & Mango Puree, Amaretto & Pomegranate

Sunrise Mangonada

Rum Tequila, Muddled Jalapeños, Mango Purée, Lime Juice

Jalapeño Mango Crush

Mango & Pineapple Infused Bacardi Rum, Mango Coconut & Passion Fruit Puree

Frozen OLA Colada

Cadillac Margarita

The Perfect Margarita

Skinny Margarita

OLA Margarita

Rosita Tequila, triple sec, lime juice, agave nectar

House Margarita

Sides

Pan Roasted Half Chicken, Saffron Mashed Potatoes, Sautéed Spinach, Chicken Demi Glace

Pollo

Fire Roasted Peppers, Cilantro & Scallion Hash, Yucaa Fries

Barbacoa con Guayaba

Saffron Vegetable Rice, Grilled Seasonal Vegetables, Thyme, Mint, EVOO

Paella de Vegetales

Plantain Crusted Oven Roasted Cod Fish, PEI Mussels, Smoked Chorizo, Lobster Pineapple & Coconut Sauce, Over Yucca

Bacalao con Coco

Chaufa Peruana

Sautéed Shrimp with Roasted Corn, Scallions & Tomato, Chipotle Honey & White Wine Cream Sauce, Black Bean Mashed Potatoes

Gambas

14oz Certified Black Angus Ribeye Steak, Chaufa Rice & Grilled Asparagus, Argentinean Chimichurri

Churrasco

Shrimp-Mussels-Clams-Scallops-Fish of the Day, Smoked Chorizo, Saffron Braised Tomatoes & Roasted Garlic Sofrito

Paella de Mariscos

Red Wine & Dark Beer Braised Boneless Beef Short Ribs, Saffron Mashed Potatoes & Seasonal Vegetables

Costilla al Fuego Lento

Panela Caramelized Atlantic Salmon, Organic Quinoa with Sweet Plantain, Baby Spinach & Tomato, Ginger Lemongrass Cream Sauce

Salmon con Panela

In a large pitcher, combine the Bacardi Light Rum, Vodka, Tequila, and Triple Sec. Stir well to mix the alcohols thoroughly.

Mix the Alcohol

Pour in the pomegranate juice and lime juice into the pitcher with the mixed alcohol. Stir gently until all ingredients are well combined.

Add Juices

Brew your favorite iced tea according to package instructions and let it cool. Once cooled, add the iced tea to the pitcher and stir again.

Prepare Iced Tea

Fill each glass with ice cubes to keep the drink chilled.

Prepare Glasses

Carefully pour the pomegranate iced tea mixture over the ice-filled glasses, filling each glass to the top.

Pour the Drink

Garnish each drink with fresh lime slices and a sprinkle of fresh pomegranate seeds. Serve immediately and enjoy!

Garnish and Serve

Bacardi Light Rum

Vodka

Tequila

Triple Sec

Pomegranate Juice

Lime Juice

Iced Tea

Fresh Lime Slices

Fresh Pomegranate Seeds

Ice Cubes

In a large skillet, heat vegetable oil over medium-high heat.

Heat the Oil

Once the oil is hot, carefully place one corn tortilla in the oil. Fry for about 30 seconds on each side until crispy and golden brown. Remove and drain on paper towels.

Fry the Tortillas

While still warm, gently fold the fried tortilla into a taco shape and hold it until it cools to maintain the shape.

Shape the Shells

In a skillet over medium heat, add ground beef and cook until browned, breaking it apart with a spatula as it cooks for about 5-7 minutes.

Cook the Beef

Drain excess fat from the skillet, then add taco seasoning and water. Stir to combine, and let it simmer for 5-10 minutes until the mixture thickens.

Add Seasoning

Take a crispy taco shell and fill it with a generous spoonful of the seasoned beef mixture.

Fill the Shells

Top the beef with shredded lettuce, a sprinkle of cheddar cheese, and a spoonful of salsa.

Add Toppings

Corn tortillas

Vegetable oil

Ground beef

Taco seasoning

Water

Shredded lettuce

Shredded cheddar cheese

Salsa

In a saucepan, bring water to a boil. Add the tomatillos and jalapeño and cook for about 10 minutes until softened.

Prepare the tomatillos

Drain the tomatillos and jalapeño, then transfer to a blender. Add garlic, lime juice, and salt. Blend until smooth, adding water as needed to achieve desired consistency.

Blend the sauce

In a mixing bowl, combine shredded chicken, chopped onion, cilantro, and half of the shredded cheese. Mix well.

Combine filling ingredients

In a skillet, warm the corn tortillas for about 30 seconds on each side until pliable.

Prepare the tortillas

Take a warm tortilla, place about 2 tablespoons of the chicken filling in the center, and roll it up tightly. Place seam-side down in a baking dish.

Fill the tortillas

Continue filling and rolling the tortillas until all the filling is used.

Repeat the process

Pour the prepared green sauce evenly over the rolled enchiladas in the baking dish.

Top with green sauce

Sprinkle the remaining shredded cheese over the top of the sauce.

Add remaining cheese

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the cheese is melted and bubbly.

Bake the enchiladas

Remove from the oven and let cool slightly. Serve topped with sour cream and sliced avocado.

Serve

Cooked chicken, shredded

Onion, finely chopped

Cilantro, chopped

Cheese (such as Oaxaca or Monterey Jack), shredded

Tomatillos, husked and rinsed

Jalapeño, chopped

Garlic, minced

Lime juice

Salt

Sour cream

Avocado, sliced

Rinse the white rice under cold water until the water runs clear. In a medium pot, combine 1 cup of rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

If using canned black beans, rinse and drain them. If using dried beans, soak them overnight and cook according to package instructions. Heat the beans in a small pot over medium heat until warmed through.

Prepare the Black Beans

For chicken: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with cumin, chili powder, salt, and pepper. Sear the chicken for 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F. Remove from skillet, let rest for a few minutes, then slice or shred.

Cook the Chicken or Beef

In the same skillet, add another tablespoon of olive oil if needed. Add the ground beef, breaking it up with a spatula. Season with cumin, chili powder, salt, and pepper. Cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

For Beef Option

Chop the bell pepper and red onion. In the same skillet, add a bit more olive oil if needed and sauté the chopped vegetables over medium heat for about 5-7 minutes until they are softened.

Sauté Bell Pepper and Onion

In a bowl, start with a base of rice, add a portion of black beans, and then top with your choice of chicken or beef. Add the sautéed vegetables and corn on top.

Combine Ingredients

Finish your burrito bowl with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and a squeeze of lime juice.

Chicken breast

White rice

Black beans

Bell pepper

Red onion

Corn

Olive oil

Cumin

Chili powder

Black pepper

Shredded cheese

Fresh cilantro

Lime wedges

Cut the passion fruits in half and scoop out the pulp into a blender. Blend until smooth, then strain through a fine mesh sieve to remove seeds. You should have about 1 cup of passion fruit puree.

Prepare the Passion Fruit Puree

Juice fresh limes to yield about 0.5 cups of lime juice. Strain to remove any pulp or seeds.

Juice the Limes

In a large cocktail shaker, combine 2 cups of pineapple infused rum, 1 cup of agua ardiente, 0.5 cup of triple sec, 1 cup of passion fruit puree, and 0.5 cup of lime juice.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake

Fill cocktail glasses with ice and strain the mixture from the shaker into each glass.

Garnish each drink with a half passion fruit on top and a few mint leaves for added freshness.

Garnish

Pineapple Infused Rum

Agua Ardiente

Passion Fruit Puree

Fresh Passion Fruit

Mint Leaves

Start by chilling a cocktail glass by filling it with ice water. Set aside to cool.

Prepare the Glass

In a cocktail shaker, combine the Mango Infused Bacardi Rum, Passion Fruit Puree, Mango Puree, Amaretto, and Pomegranate Juice.

Mix the Cocktail

Add ice cubes to the shaker, cover, and shake vigorously for about 15 seconds until well mixed and chilled.

Shake Well

Empty the ice water from the cocktail glass and strain the mixture from the shaker into the chilled glass.

Prepare the Glass Again

Garnish with a fresh slice of mango on the rim of the glass for a decorative touch.

Serve immediately and enjoy your refreshing Sunrise Mangonada!

Mango Infused Bacardi Rum

Mango Puree

Amaretto

Fresh Mango (for garnish)

Slice the jalapeños in half and remove the seeds if you prefer less heat. Place the halved jalapeños in a cocktail shaker.

Muddle Jalapeños

Pour the rum and tequila into the cocktail shaker with the muddled jalapeños.

Add Liquors

Add the mango purée and lime juice to the shaker. This will add sweetness and acidity to balance the heat from the jalapeños.

Add Mango Purée and Lime Juice

Fill the shaker with ice and shake vigorously for about 15-20 seconds to combine all ingredients and chill the mixture.

Shake the Mixture

Using a fine mesh strainer, strain the mixture into a glass filled with ice to remove the jalapeño solids. This will give you a smooth drink.

Strain and Serve

Garnish with lime wedges and fresh mint leaves for a refreshing touch.

Serve immediately and enjoy your Jalapeño Mango Crush!

Enjoy

Jalapeños

Mango Purée

Lime Wedges

Fresh Mint Leaves

In a blender, combine the mango chunks, coconut puree, and passion fruit puree. Blend until smooth to create a tropical puree mixture.

Prepare the Purees

In a large blender, add the Bacardi Rum, prepared mango coconut and passion fruit purees, fresh pineapple chunks, and ice cubes.

Blend all the ingredients together on high speed until the mixture is smooth and frosty. This should take about 1-2 minutes.

Blend Until Smooth

Pour the blended OLA Colada into chilled glasses, filling them up to the rim.

Serve in Glasses

Garnish each drink with a couple of mint leaves, a pineapple wedge, and a mango slice for an extra tropical touch.

Pomegranate Iced Tea

Taco

Enchiladas Verdes

Burrito Bowl

Batida De Maracuya

Sunrise Mangonada

Jalapeño Mango Crush

Frozen Ola Colada

Cadillac Margarita

The Perfect Margarita

Skinny Margarita

Ola Margarita

House Margarita

Sides

Pollo

Barbacoa Con Guayaba

Paella De Vegetales

Bacalao Con Coco

Chaufa Peruana

Gambas

Churrasco

Paella De Mariscos

Costilla Al Fuego Lento

Salmon Con Panela