Beef short rib, rice, crispy melted cheese, Jalisco salsa, picked radish

QUESABIRRIA

Mexican shrimp, mango, avocado, chile oil, tortilla chips

SHRIMP CEVICHE STATION

SIGNATURE CRISPY CHEESE TACOS

Scoop of ice cream

Made in-house daily. Includes one of Passionfruit, Watermelon, Pineapple, or Horchata.

Agua Fresca

Quesadilla

Crispy melted cheese, free range Jidori chicken, avocado

Chicken

Enjoy two tacos served on mini flour tortillas with a side of rice, beans & guacamole, and an agua fresca of your choice

Taco Plate

Corazón reposado tequila, fresh lime, organic agave nectar

Puesto Perfect Margarita

Puesto beer battered local fish, cabbage, guacamole, crema, Morita salsa

Baja Fish Taco

Crispy melted cheese, filet mignon, avocado, pistachio serrano salsa (CONTAINS NUTS)

Filet Mignon Taco

Classic guacamole + Parmigiano-Reggiano & chips

Puesto Perfect Guac + Chips

Hennessy vs cognac, Rémy martin vsop cognac

Brandy

International Whisky

Bourbon & Tennesse Whiskey

Rum & Sugarcane Spirits

Vodka

Other Agave Spirits

Spirits

Pechuga Style Mezcal

Mezcal (Other Agave Varietals)

Espadín Mezcal

Remove stems and seeds from guajillo, ancho and New Mexico/pasilla chiles. Toast briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned.

Prepare chiles

Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.

In a blender add softened chiles, diced tomatoes, half the onion (chopped), garlic, apple cider vinegar, oregano, cumin, black pepper and 1/4 tsp salt. Add 1/4 cup of the reserved soaking liquid if needed for blending. Puree until smooth to make the birria sauce.

Season short ribs with 1 tsp salt and a bit of pepper. Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. Brown short ribs on all sides, about 3–4 minutes per side, working in batches. Transfer browned ribs to a plate.

Add remaining chopped onion to the pot and sauté 3–4 minutes until translucent. Add the chile-tomato puree and cook, stirring, 2–3 minutes to deepen flavors.

Return short ribs to the pot. Add beef broth to barely cover the ribs (about 3 cups), bay leaf, and remaining 1/4 tsp salt. Bring to a simmer, then reduce heat to low, cover, and braise 2.5–3 hours until meat is very tender and falling off the bone. Alternatively, braise in a 325°F (160°C) oven for 2.5–3 hours.

Remove ribs from braising liquid. Strain and reserve the cooking liquid (consommé). Shred the meat, discarding excess fat and bones. Taste and adjust seasoning of the meat with a pinch of salt if needed. Keep meat warm and reserve 1/2–3/4 cup of consommé for dipping.

While the meat braises, make quick pickled radish. In a small saucepan combine white vinegar, water, sugar and kosher salt. Heat just until sugar and salt dissolve, then remove from heat.

Place thinly sliced radishes in a jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (can be made a day ahead).

Prepare rice according to package instructions so you have 2 cups cooked and keep warm.

Roast tomatillos and serrano/jalapeño under a broiler or in a dry skillet until blistered and soft (about 5–8 minutes), turning once.

In a blender combine roasted tomatillos and pepper, quartered small onion, cilantro, lime juice and 1/2 tsp salt. Blend until mostly smooth. Taste and adjust salt or lime as desired. Chill until ready to serve.

Heat a large nonstick or cast-iron skillet over medium. Lightly brush one side of a corn tortilla with melted butter or oil. Place tortilla, oiled-side down, in the skillet. Sprinkle a generous 1/4 cup shredded cheese over the tortilla, then add 2–3 tablespoons shredded birria meat evenly on top of the cheese. Sprinkle another 1–8 tablespoon cheese (optional) and top with a second tortilla (oiled-side up) to make a sandwich. Press gently.

Cook 2–3 minutes until bottom tortilla and cheese are crisp and golden. Carefully flip the quesabirria and cook another 1.5–2 minutes until the second side is crisp and the cheese is fully melted. Repeat with remaining tortillas, cheese and meat (should make about 6 assembled quesabirrias using 12 tortillas).

Transfer each quesabirria to a cutting board and cut into halves or quarters. Serve immediately with a small bowl of reserved consommé for dipping, a spoonful of Jalisco salsa, pickled radishes, a scoop of warm rice, chopped cilantro and lime wedges.

Optional: Spoon a little consommé into the skillet before adding a tortilla to shallowly pan-fry the bottom for extra flavor and color.

beef short ribs (bone-in)

dried guajillo chiles

dried ancho chiles

dried New Mexico or pasilla chiles

can diced tomatoes (or 2 fresh roma tomatoes, roasted)

white onion

garlic cloves

beef broth

apple cider vinegar

dried oregano

ground cumin

ground black pepper

bay leaf

salt

vegetable oil

corn tortillas (6-inch)

shredded Oaxaca or mozzarella cheese

unsalted butter or oil (for crisping)

tomatillos (husks removed)

serrano or jalapeño peppers

white onion (small)

cilantro

lime juice

radishes, thinly sliced

white vinegar

water

sugar

kosher salt

cooked white rice

lime wedges

chopped cilantro (optional)

Rinse the peeled, deveined shrimp and pat dry. Cut into roughly 1/2-inch pieces. Place shrimp in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and orange juice over the shrimp so they are fully submerged. Add the kosher salt and sugar and stir gently to combine. Cover and refrigerate for 20–30 minutes, stirring once at 10–15 minutes, until shrimp turn opaque and firm (cooking time depends on piece size).

Prepare and cure the shrimp

While the shrimp are curing, dice the mango and cucumber into 1/2-inch pieces, finely mince the jalapeño (remove seeds for milder heat), finely dice the red onion, and chop the cilantro leaves. Keep the avocado separate and only dice it just before serving to avoid browning.

Prep mix-ins

After the shrimp are opaque and feel firm, drain off about half of the curing juices (reserve a couple tablespoons for flavor). Transfer the shrimp to a large mixing bowl and gently fold in the mango, red onion, cucumber (if using), jalapeño, and chopped cilantro.

Whisk together the olive oil, chile oil, ground cumin, and black pepper in a small bowl. Taste and adjust: add up to 1/2 tsp more chile oil for heat, or a pinch more salt if needed. Pour the dressing over the shrimp and mix gently to coat all ingredients evenly.

Just before serving, fold the diced avocado into the ceviche to keep it from becoming mushy. Transfer the ceviche to a serving bowl or set up the station with chilled bowls of ceviche and individual serving spoons.

Arrange tortilla chips or tostadas alongside. Garnish the ceviche with extra cilantro leaves and sliced radishes, and serve with lime wedges so guests can add extra citrus.

If making ahead: keep shrimp and citrus mixture chilled separately from avocado; combine up to 30 minutes before serving. Leftovers keep 1 day refrigerated (texture softens over time).

raw shrimp (16/20 or 20/25 size), peeled, deveined, tails removed, cut into 1/2-inch pieces

fresh lime juice (about 8–10 limes)

fresh orange juice (about 1 orange)

granulated sugar

ripe mango, peeled and diced 1/2-inch

ripe avocado, diced 1/2-inch (add just before serving)

romaine or red onion, very finely diced

fresh cilantro, leaves chopped

jalapeño, seeded and finely minced (or serrano for more heat)

fresh cucumber, peeled and diced (optional, for crunch)

extra-virgin olive oil

chile oil (store-bought or homemade smoky chile oil)

freshly ground black pepper

tortilla chips (for serving) or tostadas

lime wedges (for serving)

extra cilantro leaves (for garnish)

thinly sliced radishes (optional garnish)

If using skillet method: heat a large nonstick skillet over medium heat and lightly spray with neutral oil. If frying: pour vegetable oil into a deep skillet to a depth of 1/2 inch and heat to 350°F (175°C). Have a wire rack lined with paper towels ready to drain.

Prepare baking surface or oil

Place small mounds (about 3 tablespoons each) of finely shredded cheese on a parchment- or Silpat-lined baking sheet, spaced 3 inches apart. Use a measuring spoon to flatten each mound into a thin 4-inch circle. Optionally dust each circle lightly with smoked paprika for color and flavor.

Form cheese rounds

Skillet method: cook each cheese circle over medium heat for 2–3 minutes until edges are bubbly and golden, then use a spatula to carefully lift the disk. Frying method: slide cheese disks carefully into the hot oil and fry 45–60 seconds per side until golden and crisp. Oven method (alternative): bake at 375°F (190°C) for 6–8 minutes until golden and bubbling.

Cook cheese until lacy and crisp

Immediately after removing a cheese disk from heat, drape it over the handle of a wooden spoon, the back of a small saucepan, or fold it over a cooled rolling pin to form a taco shell shape. Work quickly — cheese crisps fast. Hold in place 10–15 seconds until set. Place shaped shells on a rack to cool and crisp fully.

Shape into taco shells

Cheese shells are best served within a few hours. Store cooled shells in an airtight container at room temperature for up to 24 hours for best texture. Re-crisp briefly in a warm oven (350°F / 175°C) 2–3 minutes if needed.

Make ahead & store

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add ground beef to the skillet. Break it up with a spoon and cook over medium-high heat until browned, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Brown the beef

Reduce heat to medium. Stir in chili powder, ground cumin, smoked paprika, tomato paste, and 1 tablespoon beef broth (or water) to deglaze the pan. Mix thoroughly so the spices coat the meat. Simmer 2–3 minutes until the paste melds into the meat and liquid reduces. Taste and season with salt and black pepper. Keep warm.

Season

In a small bowl, whisk together sour cream (or crema), mayonnaise, lime juice, hot sauce (if using), and 1/4 teaspoon salt until smooth. Adjust lime and salt to taste. Chill until ready to assemble.

Make the creamy sauce

Wash and shred lettuce, dice tomatoes, slice onion thinly, chop cilantro, and portion pickled jalapeños and lime wedges. Keep individual components accessible for fast assembly so cheese shells remain crisp.

Prep toppings

Carefully spoon 2–3 tablespoons of the warm seasoned beef into each crispy cheese shell. Top with shredded lettuce, diced tomatoes, red onion slices, and a drizzle (about 1 teaspoon) of the creamy sauce. Garnish with chopped cilantro, pickled jalapeños to taste, and a squeeze of lime.

Serve immediately on a platter. Provide extra creamy sauce and lime wedges at the table. For leftovers, store components separately; re-crisp shells briefly in a 350°F (175°C) oven for 2–3 minutes before assembling.

cheddar cheese, finely shredded (or blend of cheddar + Monterey Jack)

vegetable oil (for frying) or neutral oil spray (for skillet method)

smoked paprika (optional, for dusting)

ground beef (80/20 recommended)

yellow onion, finely chopped

garlic cloves, minced

chili powder

smoked paprika

tomato paste

beef broth or water

black pepper

olive oil

shredded iceberg lettuce

diced tomatoes, seeds removed

thinly sliced red onion

fresh cilantro, chopped

pickled jalapeños (optional)

sour cream or Mexican crema

mayonnaise

lime juice (fresh)

hot sauce (optional)

Remove the ice cream from the freezer and let it sit for 2–3 minutes so it firms slightly but is scoopable. Briefly dip the ice cream scoop in warm water for 5–10 seconds and shake off excess; this helps create a clean scoop.

Soften and warm

Using the warmed scoop, form one generous round scoop of ice cream by pressing the scoop into the ice cream with a smooth twisting motion. Transfer the scoop into a chilled or room-temperature bowl or cup.

If adding sauces: drizzle 1 tablespoon hot fudge or caramel over the scoop in an even motion.

If adding fruit or nuts: scatter 2 tablespoons fresh berries and 1 teaspoon chopped nuts evenly over the ice cream.

Finish with 1 tablespoon whipped cream, a sprinkle of 1 teaspoon sprinkles if desired, and top with 1 cherry.

Serve immediately. If not serving right away, return the ice cream to the freezer in an airtight container. Clean the scoop by wiping off excess ice cream and rinsing under warm water.

premium vanilla ice cream (store-bought or homemade)

hot fudge or chocolate sauce

caramel sauce

fresh berries (strawberries, raspberries, or blueberries)

chopped nuts (pecans or peanuts)

sprinkles

whipped cream

cherry (maraschino or fresh)

ice cream scoop (slightly warmed)

small bowl or cup

Combine passionfruit pulp, granulated sugar, and fresh lime juice in a pitcher. Stir vigorously until sugar begins to dissolve (about 30–60 seconds).

Prep and sweeten

Add cold water and stir to combine. If you prefer a seedless drink, pour mixture through a fine mesh strainer into a clean pitcher, pressing on solids with a spoon to extract as much juice as possible; discard seeds and solids.

Dilute and strain

Add ice to the pitcher or individual glasses and pour the strained agua fresca over ice. Garnish with mint leaves if using. Serve immediately. Makes about 4 servings.

Chill and serve

Place chilled watermelon cubes, cold water, lime juice, sugar or simple syrup, and a pinch of salt in a blender. Pulse on high until smooth (about 30–45 seconds).

Blend

For a silky texture, pour the blended mixture through a fine mesh strainer into a pitcher, pressing with a spoon to extract liquid. If you prefer the drink pulpy, skip this step.

Strain (optional)

Add ice to the pitcher or glasses, stir, and garnish with a lime wheel if desired. Serve cold. Makes about 4 servings.

Combine chopped pineapple, cold water, lime juice, and sugar or honey in a blender. Blend on high until smooth (about 30–60 seconds).

For a smoother drink, strain through a fine mesh strainer into a pitcher, using a spoon to press out the juice. Reserving some pulp is optional for texture.

Add ice to glasses or pitcher, stir, and garnish with cilantro or mint if desired. Serve immediately. Makes about 4 servings.

Rinse rice briefly. In a blender, combine rice, toasted almonds (if using), ground cinnamon, and 2 cups of the cold water. Blend on high until the rice is broken down but not completely smooth (about 45–60 seconds).

Soak and blend

Transfer the blended rice mixture to a bowl or pitcher, add the remaining 2 cups cold water, cover, and let steep at room temperature for at least 3 hours or up to overnight in the refrigerator to extract flavor.

Steep

After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth or a nut milk bag into a pitcher, squeezing to extract as much liquid as possible. Stir in milk (or evaporated milk), granulated sugar, and vanilla until sugar dissolves. Taste and adjust sweetness.

Strain and finish

Serve horchata over ice and sprinkle a pinch of ground cinnamon on top. Keeps refrigerated for up to 3 days; stir before serving. Makes about 4–6 servings depending on dilution.

Quesabirria

Shrimp Ceviche Station

Signature Crispy Cheese Tacos

Scoop Of Ice Cream