TACO DE CARNITAS: Pork Confit, Cilantro and Onion, Chili De Arbol, Salsa, Corn Tortilla; TACO DE COCHINITA PIBIL: Achiote Braised Pork, Marinated Peppers & Onions, Fresh Lime, Corn Tortilla; TACO AL PASTOR: Roasted Pastor Pork, Grilled Pineapple, Onion & Cilantro, Corn tortilla

TRIO DE TACOS

Experience the refreshing taste of summer with Corona Sunbrew, a vibrant blend of crisp lager and zesty citrus notes, perfectly crafted to quench your thirst. This delightful brew offers a light, smooth finish that pairs beautifully with sunny days and good company. Savor every sip as you bask in the warmth of the sun.

Corona Sunbrew

Pacifico Clara Bottle

Red Truck Baja Cerveza Cans

Negra Modelo

Cinnamon Sugar, Tequila & Dulce de Leche Dipping Sauce

CHURROS

“Impossible Cake”, Dense Chocolate Cake Flan, Cajeta, Ice Cream

CHOCOFLAN

Layered Corn Tortilla, Braised Chicken, Poblano Sauce, Gratin Cheese, Roasted Corn & Refried Beans

ENCHILADAS GRATINADAS

Corn Tortilla, Avocado, Chicharron, Sour Cream & Pasilla Chili Broth

SOPA DE TORTILLA

Chipotle Marinated Ling Cod, Roasted Garlic Mashed Potatoes, Salsa Verde

LING COD AL CHILE Y LIMON

Roasted Pork Belly, Crispy Broccolini, Garlic Butter Potatoes, Mole Verde Sauce

PORK BELLY EN MOLE VERDE

Roasted Bone Marrow, Corn Tortillas, Corn Chilli Rub

BONE MARROW

Grilled Skirt Steak, Cheddar Cheese, Guacamole, Pickled Habanero & Red Onion, Corn Tortilla

VOLCANES DE ARRACHERRA

Cured Prawns and Scallops, Avocado, Red Onion, Burnt Salsa Broth

AGUACHILE NEGRO

Serrano & Jalapeño Infused Blanco, 400 Conejos Mezcal, St-Germain Elderflower, Habanero Tincture, Lime, Guava

GUABA Y HABANERO

Refried Beans, Chicharron, Sour Cream, Feta Cheese

FRIJOLES REFRITOS CON CHICHARRON

Fresh Avocado, White Onion, Cilantro, Jalapeño, Lime Juice, Fresh Corn Tortilla Chips

GUACAMOLE

Burnt Salsa: Medium Heat, Fresh Corn Tortilla Chips

SALSA MOLCAJETEADA

Marinated Tiger Prawns, Crispy Tortilla, Habanero Crema, Pico De Gallo, Avocado

PRAWN CEVICHE TOSTADA

Driftwood Contact Gin, Aperol, Lime, Grapefruit

ELEVATION

Gran Centenario Añejo, Chocolate y Mole Bitters, Piloncillo, Dark Chocolate

AZTEC OLD FASHIONED

Garden of Granite 2020 Mendoza, Argentina

MALBEC / CABERNET

Adobo Rojo Marinated Ling Cod, Guacamole, Crispy Cheddar Cheese, Flour Tortilla, Serrano Salsa

TACOS DE PESCADO

SAUVIGNON BLANC/SEMILLON

Season the 2 lbs pork shoulder cubes with 1.5 tbs kosher salt, 1 tsp black pepper and 1 tsp dried oregano. Place pork in a heavy Dutch oven. Add orange juice, lime juice and bay leaves. Add enough water to barely cover the meat if needed (up to 1/2 cup). Bring to a simmer over medium heat, then reduce to low, cover and braise gently for 2 to 2 1/2 hours until pork is very tender and shreds easily.

Prepare and braise pork

Remove pork from braising liquid and shred with two forks, discarding bay leaves and any large fat pieces. Reserve 1/4 cup of braising liquid. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer and fry, turning occasionally, until edges are deeply golden and some pieces are crisped, about 6-8 minutes. Add a splash of reserved braising liquid toward the end to keep juices and add flavor. Adjust salt to taste.

Shred and crisp pork

Toast 6 dried chile de árbol in a dry skillet over medium heat for 20-30 seconds until fragrant but not burned. Remove stems and place chiles in a small bowl. Cover with 1/2 cup hot water and soak 10 minutes until softened. Blend rehydrated chiles with 2 garlic cloves, 2 tbs white vinegar, 1/4 cup water (from soaking if desired) and 1/2 tsp salt until smooth. Taste and adjust salt or vinegar. If too thick, thin with up to 2 tbs water.

Make Chile de Árbol salsa

Warm 12 corn tortillas on a dry skillet or comal until pliable and lightly charred. Place a generous spoonful of crisped carnitas on each tortilla, top with finely diced white onion (about 1/2 cup) and chopped cilantro (1/2 cup). Spoon chile de árbol salsa over tacos to taste. Serve immediately.

Warm tortillas and assemble

In a blender combine 3 tbs achiote paste, 1 cup orange juice, 1/4 cup lime juice and 3 smashed garlic cloves. Blend to a smooth paste. Season with 1 1/4 tbs kosher salt. If too thick, add 1-2 tbs water.

Make achiote marinade

Place 1.5 lbs pork shoulder cubes in a bowl and pour the achiote marinade over them, massaging to coat. Add sliced white onion. Wrap marinated pork in banana leaves or tightly in foil; place in a baking dish. Bake at 300°F (150°C) for 2 to 2 1/2 hours until meat is very tender and easily shredded. Alternatively cook in a slow cooker on low for 6-8 hours.

Marinate and braise

Remove pork from oven/slow cooker, discard large pieces of fat and shred pork with forks. Mix shredded pork with some of the braising juices to keep moist and adjust salt. If desired, briefly sear shredded meat in a skillet over medium-high heat for 2-3 minutes to develop a little caramelization.

Shred and finish

If using pre-marinated roasted peppers, drain and warm them slightly. If making quick pickled onions: thinly slice 1 white onion and marinate in 1/2 cup white vinegar, 1 cup water, 1 tbs sugar and 1 tsp salt for at least 30 minutes. Use 1 cup pickled red onions for topping. Toss peppers and onions together or serve as separate toppings. Warm 8 corn tortillas and assemble with cochinita pibil, marinated peppers & onions and a squeeze of fresh lime.

Prepare marinated peppers & pickled onions

Toast 4 dried guajillo chiles in a dry skillet for 20-30 seconds until fragrant. Remove seeds/stems and soak chiles in 1/2 cup hot water for 10 minutes. In a blender combine soaked chiles (with 1/4 cup soaking liquid), 1.5 tbs achiote paste, 1/2 cup pineapple juice, 2 tbs white vinegar, 1 garlic clove, 1/2 tsp ground cumin, 1/2 tsp dried oregano and 1 tsp kosher salt. Blend to a smooth, slightly thick marinade.

Make pastor marinade

Coat 1.5 lbs thinly sliced pork with the pastor marinade. Marinate in the refrigerator for at least 2 hours, preferably overnight to develop flavor.

Marinate pork

Preheat a grill or heavy skillet over medium-high heat and lightly oil. Grill or sear marinated pork slices in batches until edges are charred and pork is cooked through, about 3 minutes per side depending on thickness. Grill pineapple slices until caramelized, about 2 minutes per side. Chop grilled pineapple into small pieces.

Cook pork and pineapple

Warm 12 corn tortillas. Place cooked pastor pork on tortillas, top with chopped grilled pineapple, chopped white onion (1/2 cup) and chopped cilantro (1/4 cup). Serve with lime wedges.

Plan to serve the three taco varieties warm. Reheat meats gently if prepared ahead: carnitas can be crisped briefly in a skillet, cochinita kept moist with reserved braising juices and reheated covered, and pastor quickly seared to reheat. Provide extra tortillas, lime wedges, and allow guests to add salsa chile de árbol, pickled onions and marinated peppers to taste.

pork shoulder (boneless), cut into 2-inch cubes

kosher salt

black pepper

dried oregano

fresh orange juice

fresh lime juice

bay leaves

vegetable oil (for crisping)

corn tortillas

cilantro, chopped

white onion, finely diced

dried chile de árbol

garlic cloves

white vinegar

water

salt (for salsa)

achiote paste

orange juice (preferably Seville or mix with regular)

garlic cloves, smashed

white onion, sliced

banana leaves (optional) or foil

pickled red onions (prepared)

sliced charred/roasted peppers (mild), marinated

fresh limes, cut into wedges

pork shoulder or butt, thinly sliced or pounded to 1/8-inch

dried guajillo chiles, stemmed and seeded

pineapple juice

garlic clove

ground cumin

pineapple, sliced for grilling

white onion, chopped

vegetable oil (for grill/plancha)

vegetable oil (for cooking where needed)

salt and black pepper

extra lime wedges

Rim a chilled beer glass with salt by rubbing a lime wedge around the rim and dipping it in salt.

Prepare the Glass

In a separate container, mix together the fresh lime juice and orange juice.

Mix the Juices

Pour the lime and orange juice mixture into the prepared glass filled with ice cubes.

Combine Ingredients

Slowly pour the Corona beer over the juice mixture, allowing it to blend gently.

Add the Beer

Drizzle the grenadine into the drink. It will settle at the bottom, creating a layered effect.

Finish with Grenadine

Garnish with lime wedges and orange slices. Serve immediately with a straw.

Garnish and Serve

Corona beer

Fresh lime juice

Orange juice

Grenadine

Ice cubes

Salt

Lime wedges (for garnish)

Orange slices (for garnish)

Ensure the Pacifico Clara beer is chilled to a desirable drinking temperature, ideally around 40-45°F (4-7°C).

Chill the Beer

Use a bottle opener to carefully open the bottle of Pacifico Clara.

Open the Bottle

Pour the beer into a glass or enjoy directly from the bottle. Pair with your favorite snack or meal.

Serve

Pacifico Clara Beer

Ensure the Baja Cerveza can is chilled in the refrigerator for at least 2 hours before serving.

Chill the Cerveza

Open the can and pour into a glass if desired, or enjoy straight from the can.

Open and Pour

For an extra touch, garnish with a lime wedge or salt on the rim of the glass.

Garnish (Optional)

Baja Cerveza

Gather all ingredients and ensure that the malted barley is crushed and the hops are ready for brewing.

Prepare the Ingredients

In a large pot, heat the water to about 65°C (149°F). Add the crushed malted barley and corn, stirring well. Maintain this temperature for about 60 minutes.

Mash the Grains

After mashing, bring the mixture to a boil. Add the hops and boil for 60 minutes, stirring occasionally.

Boil the Mixture

After boiling, cool the wort quickly to approximately 20°C (68°F) using an immersion chiller or an ice bath.

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast and seal the vessel. Allow it to ferment for about 1-2 weeks at a stable temperature.

Fermentation

Once fermentation is complete, transfer the beer to bottles, adding priming sugar to carbonate if desired. Seal and let them condition for another 1-2 weeks.

Bottling

Chill the bottles and enjoy your homemade Negra Modelo!

Enjoy

Water

Malted Barley

Hops

Yeast

Corn

In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.

Prepare the Dough

Add eggs one at a time to the dough, mixing well after each addition until the dough is smooth and glossy.

Add Eggs

In a deep skillet or pot, heat vegetable oil to 350°F (175°C).

Heat Oil

Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips of dough into the hot oil, cutting them with scissors.

Pipe the Churros

Fry churros until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Churros

In a shallow bowl, mix the sugar and cinnamon together. Roll the warm churros in the cinnamon sugar mixture until well coated.

Coat in Cinnamon Sugar

In a small saucepan over low heat, combine the sweetened condensed milk, tequila, and vanilla extract. Stir continuously until warm and well combined. Serve warm alongside churros.

Prepare the Sauce

unsalted butter

granulated sugar

salt

all-purpose flour

eggs

vegetable oil

cinnamon

granulated sugar (for coating)

sweetened condensed milk

tequila

vanilla extract

In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla extract, and baking powder. Blend until smooth and set aside.

Prepare the Flan Mixture

In a separate bowl, whisk together cocoa powder, sugar, flour, and milk until fully combined and smooth.

Prepare the Chocolate Cake Mixture

Pour the cajeta into the bottom of a greased bundt pan. Then, pour the chocolate cake batter over the cajeta. Finally, gently pour the flan mixture over the chocolate batter.

Layer the Mixtures

Preheat the oven to 350°F (175°C). Place the bundt pan in a larger baking dish filled with water (water bath). Bake for about 60-70 minutes or until a toothpick comes out clean.

Bake

Once baked, remove from the oven and let it cool for at least 30 minutes before flipping onto a serving plate. Serve slices warm or chilled with ice cream on the side.

Cool and Serve

evaporated milk

cream cheese

baking powder

unsweetened cocoa powder

milk

cajeta (or caramel sauce)

ice cream (for serving)

Roast the poblano peppers over an open flame or in the oven until charred. Place in a plastic bag to steam for 10 minutes, then peel, seed, and chop.

Roast the Poblano Peppers

In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft. Stir in roasted poblano peppers, chicken broth, cumin, and salt. Simmer for 10 minutes, then blend until smooth.

Trio De Tacos

Corona Sunbrew

Pacifico Clara Bottle

Red Truck Baja Cerveza Cans

Negra Modelo

Churros

Chocoflan

Enchiladas Gratinadas

Sopa De Tortilla

Ling Cod Al Chile Y Limon

Pork Belly En Mole Verde

Bone Marrow

Volcanes De Arracherra

Aguachile Negro

Guaba Y Habanero

Frijoles Refritos Con Chicharron

Guacamole

Salsa Molcajeteada

Prawn Ceviche Tostada

Elevation

Aztec Old Fashioned

Malbec / Cabernet

Tacos De Pescado

Sauvignon Blanc/semillon