temps lite

Cofe de Champagne

Chef's Choice

Sommelier's Choice

EL MEZO

An aromatic wine that offers a fresh expression, popular among younger consumers.

Carignan

A lovely Syrah from Peru, gaining popularity.

Syrah

A distinctive impression driving many winemakers to produce these wines.

Old vine País

A Uruguayan fortified red that pairs well with Don Guerino Teroldego combination of purple corn churros.

Alcyone Tannat

A full-bodied wine from Brazil's Serra Gaúcha hills.

Don Guerino Teroldego

Rich, smooth with bold coffee and chocolate flavours.

El Hispano Chipotle Liqueur

Spicy, tangy, with vibrant jalapeno heat and citrus notes.

Fair Mexican Coffee Liqueur

Crisp, clean, with subtle vanilla and smooth finish.

El Hispano Jalapeno Liqueur

Bold, herbal, with intense flavours of bitter herbs and spices.

Fair Bolivian Quinoa Vodka

Argentina. Smooth, sweet, with rich corn and vanilla notes.

Fernet 1882

Mexico. Bold anise-flavoured, with smooth, slightly sweet finish.

Nixta, Corn Liquor

Colombia. Bold, spicy with deep roasted pepper and sweet notes.

Aguardiente Antioqueño

Argentina. Elegant, smooth, with rich notes of dried fruit and spice.

Licor Fino Legui

Ancho Reyes Ancho Chile Liquor

Mexico. Spicy, smoky, with rich roasted pepper and chocolate notes.

Ancho Reyes Chile Poblano Liquor

Peru. Smooth, rich, with notes of dark chocolate and coffee.

Black Whiskey

Mexico. Rich, complex, with deep oak, chocolate and spice.

Sierra Norte, Black Corn Whiskey

Mexico. Bold, spicy, with corn, oak, and caramel note.

Sierra Norte, Yellow Corn Whiskey

Mexico. Corn-based, smooth, with toasted oak and vanilla.

Abasolo Whiskey

Wash the spinach thoroughly and pat dry. Halve the cherry tomatoes and slice the cucumber and red onion thinly.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Mix the Dressing

In a large bowl, combine the spinach, cherry tomatoes, cucumber, red onion, and feta cheese.

Assemble the Salad

Pour the dressing over the salad and toss gently to combine.

Add the Dressing

Serve immediately or chill in the refrigerator for 15 minutes before serving.

Serve

Fresh spinach

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olive oil

Lemon juice

Salt

Black pepper

Brew a fresh shot of espresso and add sugar to taste. Stir until sugar is dissolved.

Prepare the Coffee

In a large glass or champagne flute, pour in the brewed espresso coffee.

Combine Ingredients

Slowly pour the champagne over the espresso, allowing the two to mix gently.

Add Champagne

Sprinkle cocoa powder on top and add white chocolate shavings for garnish.

Garnish

Add fresh mint leaves for a refreshing touch.

Finish with Mint

Champagne

Espresso coffee

Sugar

Cocoa powder

White chocolate shavings

Fresh mint leaves

In a large bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, wash and chop the seasonal vegetables into bite-sized pieces.

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

While the chicken is grilling, toss the chopped vegetables in olive oil, salt, and pepper. Add them to the grill and cook for about 5-7 minutes, turning occasionally, until they are tender.

Grill the Vegetables

Once the chicken and vegetables are fully cooked, remove them from the grill. Serve the chicken alongside the grilled vegetables.

Chicken Breast

Olive Oil

Garlic

Fresh Rosemary

Lemon Juice

Black Pepper

Seasonal Vegetables (e.g., bell peppers, zucchini, carrots)

In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 5 minutes.

Prepare the Sauce

Add the minced garlic and fresh thyme, and cook for an additional 1-2 minutes until fragrant.

Pour in the red wine and bring to a boil. Let it simmer until reduced by half, about 10-15 minutes.

Stir in the beef or vegetable stock and continue to simmer for another 10 minutes. The sauce should thicken slightly.

Remove from heat and whisk in the butter until melted and incorporated. Season with salt and black pepper to taste.

Drizzle the sauce over your favorite grilled meats or roasted vegetables and enjoy!

Serve the Dish

Red wine (Merlot or Cabernet Sauvignon)

Shallots, finely chopped

Garlic cloves, minced

Fresh thyme leaves

Beef or vegetable stock

Butter

Black pepper, freshly ground

In a skillet over medium heat, add olive oil. Once hot, add the chicken breast and season with salt, black pepper, cumin, and paprika. Cook for about 6-7 minutes on each side or until fully cooked. Remove from skillet and let rest.

Cook the Chicken

In the same skillet, add the red onion, bell peppers, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender.

Sauté the Vegetables

After the chicken has rested, slice it into thin strips.

Slice the Chicken

Add the sliced chicken back into the skillet with the sautéed vegetables. Pour in lime juice and chopped cilantro. Stir well to combine and heat through for another 2-3 minutes.

Mix and Combine

Warm the tortillas in a separate pan or microwave. Serve the chicken and vegetable mixture on the tortillas and enjoy!

Chicken breast

Bell peppers (mixed colors)

Garlic, minced

Cumin

Paprika

Fresh cilantro, chopped

Lime juice

Tortillas

Begin by harvesting ripe Carignan grapes, ensuring they are free from any mold or blemishes.

Harvesting

Crush the grapes gently to release the juice, keeping the skins and seeds intact.

Crushing

Transfer the crushed grapes into a fermentation vessel. Add water and sugar to the mixture. Sprinkle the yeast over the top and stir gently.

Fermentation

Cover the vessel with a clean cloth and let it ferment at room temperature for about 1-2 weeks, stirring daily to ensure proper fermentation.

Fermentation Process

After fermentation, press the mixture to separate the liquid from the solids. Collect the liquid in a clean container.

Pressing

If desired, add tannin to the wine for complexity. Age the wine in a cool, dark place for 3-6 months for optimal flavor development.

Aging

Once aged, bottle the wine in clean, sterilized bottles. Seal tightly and label accordingly.

Bottling

Chill and serve the Carignan wine to enjoy its fresh and aromatic flavor.

Enjoying

Carignan grapes

Water

Yeast (wine yeast recommended)

Tannin (optional)

Harvest ripe Syrah grapes from the vineyard.

Crush the grapes and remove the stems to prepare for fermentation.

Crushing and Destemming

Add yeast to the crushed grapes and let them ferment in a container for about 7 to 10 days, stirring daily.

After fermentation, press the mixture to separate the liquid wine from the solids.

Transfer the wine to oak barrels or stainless steel tanks to age for 6 months to 2 years, depending on desired characteristics.

Once aged, filter and bottle the Syrah wine, optionally adding sulfur dioxide for preservation.

Syrah Grapes

Yeast

Sulfur Dioxide (optional)

Use Campden tablets to sanitize all equipment and containers that will be used in the winemaking process.

Sanitize Equipment

Wash and crush the Old vine País grapes to release their juice. Place them in a fermentation container.

Prepare Grapes

Dissolve the sugar in warm water and pour it over the crushed grapes in the fermentation container.

Add Water and Sugar

Sprinkle the yeast over the grape mixture and stir gently to combine.

Pitch Yeast

Cover the fermentation container with a clean cloth and leave it in a cool, dark place for about 7-10 days, stirring daily.

After fermentation, strain the liquid through a cheesecloth into a clean container to separate the solids.

Straining

Transfer the strained liquid into a clean fermentation vessel with an airlock. Allow it to ferment for another 4-6 weeks.

Secondary Fermentation

Once fermentation is complete, siphon the wine into sterilized bottles and seal them.

Store the bottles in a cool, dark place for at least 3-6 months to allow flavors to develop.

Old vine País grapes

Campden tablets (for sterilization)

Wash the Tannat grapes thoroughly under running water. Remove any stems and leaves.

Prepare the Grapes

Using a grape crusher or your hands, crush the grapes in a large bowl or container to release their juices.

Crush the Grapes

In a large pot, combine the crushed grapes, sugar, water, cinnamon stick, and cloves. Stir until the sugar is dissolved.

Heat the mixture over medium heat until it reaches a gentle simmer. Allow it to simmer for about 30 minutes.

Cook the Mixture

After simmering, remove the pot from heat and stir in the brandy. Let the mixture cool to room temperature.

Add Brandy

Once cooled, strain the mixture through a fine mesh sieve or cheesecloth into a clean glass container to separate the liquid from the solids.

Strain the Mixture

Pour the strained liquid into bottles. Seal and store in a cool, dark place for at least 2 weeks to allow flavors to develop.

Bottle and Age

Tannat grapes

Brandy

Cinnamon stick

Cloves

Harvest the Teroldego grapes by hand when they reach optimal ripeness.

Crush and destem the grapes to extract the juice, placing the juice in a fermentation vessel.

Add yeast to the grape juice and allow it to ferment at controlled temperatures for 7-14 days.

After fermentation, press the grapes to separate the juice from the skins.

Transfer the wine to oak barrels for maturation for 6-12 months to develop its full flavor.

Maturation

After maturation, add sulfites and bottle the wine, sealing it for aging.

Teroldego Grapes

Sulfites

Brew 1 cup of espresso coffee and set aside to cool.

Prepare Coffee Mixture

In a double boiler, melt the dark chocolate until smooth. Remove from heat and allow to cool slightly.

Temps Lite

Cofe De Champagne