COLLARD GREENS

Cheddar Poblano Hush

MEXICALI STREET

FRIED PLANTAINS

MEXICALI STREET CORN

MAC ' N ' CHEESE

FRIED

MEXICALI STREET COLE SLAW

COLLARD

MAC ' N '

CHEDDAR POBLANO HUSH PUPPIES

GARLIC CILANTRO FRIES

LOADED NACHOS - tuna

LOADED NACHOS - mahi

LOADED NACHOS - shrimp

LOADED NACHOS - carne asada

LOADED NACHOS - kalua pork

LOADED NACHOS - chicken

SMOKED GOUDA CRAB DIP CRAB BALLS

SOUPS SALADS

MAC 'N' CHEESE

PICKLE ROLLS

BANGIN ' SHRIMP TUNA BITES *

tuna

Rinse collard greens thoroughly under cold water, removing any grit. Stack a few leaves, fold or roll them, then slice out the tough central stem and chop the leaves into 1-inch wide ribbons. Repeat until all leaves are prepared.

Clean and chop greens

Peel and dice the onion. Mince the garlic. If using bacon, dice it. If using a ham hock or smoked turkey wing, rinse and set aside.

Prepare aromatics and meats

In a large heavy-bottomed Dutch oven or deep skillet, heat 1 tablespoon oil over medium heat. Add diced bacon and cook until the fat renders and bacon is golden, about 5–7 minutes. Use a slotted spoon to remove bacon pieces to a bowl, leaving the fat in the pan. If not using bacon, heat 1 tablespoon oil and proceed. Add the diced onion to the pan and sauté until translucent, 4–5 minutes. Add minced garlic and sauté 30–45 seconds until fragrant.

Render bacon (if using) and saute aromatics

If using a ham hock or smoked turkey wing, push aromatics to the side, add remaining 1 tablespoon oil if needed, and add the smoked meat to brown for 2–3 minutes per side to deepen flavor. This step is optional but recommended.

Brown smoked meat (if using)

Pour in 1 cup water and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in apple cider vinegar, granulated sugar, smoked paprika (if using), red pepper flakes (if using), kosher salt, and black pepper. Let the mixture come to a simmer for 1 minute.

Deglaze and season

Add the chopped collard greens in batches, letting each batch wilt slightly before adding more so the pot fills gradually. Once all greens are in the pot, pour in the chicken or vegetable broth. Stir to combine. If you reserved cooked bacon, add it back now. Bring to a gentle simmer.

Add greens and liquid

Reduce heat to low, cover partially with a lid (leave a small gap to allow steam to escape), and simmer for 30–45 minutes, stirring occasionally, until the collards are tender and deeply flavored. Taste after 25 minutes and continue until desired tenderness is reached.

Simmer until tender

Remove and discard (or reserve for another use) the ham hock bone if used and shred any meat back into the pot. Stir in lemon juice and taste; adjust salt, pepper, or vinegar to balance bright and savory flavors. If the pot has too much liquid, simmer uncovered a few minutes to reduce to your preferred consistency.

Adjust seasoning and finish

Serve warm as a side dish. Collard greens keep well refrigerated for 3–4 days and often taste better the next day after flavors meld.

fresh collard greens, stems removed and leaves chopped

yellow onion, medium, diced

garlic cloves, minced

fresh or bottled lemon juice

smoked ham hock or smoked turkey wing (optional for vegetarian omit or use smoked paprika)

bacon, thick-cut, diced (optional)

low-sodium chicken broth (or vegetable broth for vegetarian)

water

olive oil or neutral cooking oil

apple cider vinegar

granulated sugar

kosher salt

black pepper, freshly ground

red pepper flakes (optional, for heat)

smoked paprika (if not using smoked meat)

If poblanos are not already roasted: char them directly over a gas flame or under a broiler until skin is blistered all over, turning occasionally (about 8–10 minutes). Place in a bowl and cover with plastic wrap or a towel for 10 minutes to steam. Peel off blistered skin, cut open, remove seeds and veins, and dice into roughly 1/4-inch pieces. Set aside.

Roast and prepare poblanos

Grate sharp cheddar and thinly slice scallions. Chop cilantro if using. Keep cheeses and aromatics ready to add to batter.

Grate cheese and prep aromatics

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, fine sea salt, granulated sugar, smoked paprika, and cayenne pepper (if using). Ensure powders are evenly distributed.

Mix dry ingredients

In a separate bowl, whisk the buttermilk, whole milk, eggs, and melted cooled butter until smooth and combined.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and fold gently until just combined — do not overmix. The batter should be thick but spoonable; if it's too thick, add up to 2 tablespoons more milk. Fold in the diced roasted poblano, grated cheddar (reserve 1/4 cup for topping if desired), sliced scallions, chopped cilantro (optional), and freshly ground black pepper. Taste a small amount of batter (raw batter contains raw egg; optional: pan-cook a teaspoon to test seasoning) and adjust salt if needed.

Make the hushpuppy-style batter

Pour oil into a heavy Dutch oven or deep skillet to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up steadily, browning in about 60–90 seconds.

Heat oil

Using two spoons or a small cookie scoop (about 1.5 tablespoons per hush puppy), drop rounded spoonfuls of batter carefully into the hot oil, working in batches to avoid overcrowding (6–8 at a time depending on pan size). Keep a rimmed baking sheet lined with paper towels ready to drain fried hush puppies.

Portion hush puppies

Fry for 2.5–3.5 minutes, turning once with a slotted spoon or spider so they brown evenly to a deep golden brown. Internal temperature should be hot and centers cooked (about 190°F if measured). If they brown too quickly, lower heat slightly; if they take too long, raise heat a bit.

Fry until golden

Transfer cooked hush puppies to the paper towel-lined sheet to drain briefly. Keep finished batches warm on a baking sheet in a 200°F (95°C) oven while frying remaining batter.

Drain and keep warm

In a small bowl, whisk together the lime crema or sour cream, fresh lime juice, and honey until smooth. Taste and season with a pinch of kosher salt and a dash of smoked paprika or cayenne if you want more heat. Adjust lime or honey to balance acidity and sweetness.

Make lime crema

Transfer Cheddar Poblano Hush to a serving platter. Sprinkle reserved grated cheddar on top while hot so it melts slightly, and finish with an extra pinch of flaky salt and a few chopped scallions or cilantro leaves. Serve immediately with lime crema on the side for dipping.

Finish and serve

all-purpose flour

yellow cornmeal (medium grind)

baking powder

baking soda

fine sea salt

buttermilk

whole milk

large eggs

unsalted butter, melted and cooled

fresh poblano peppers, roasted, peeled, seeded and diced

sharp cheddar cheese, grated

scallions (green onions), thinly sliced

fresh cilantro, chopped (optional)

freshly ground black pepper

smoked paprika

cayenne pepper

lime crema or sour cream

fresh lime juice

honey (optional, for crema)

vegetable oil (or peanut oil) for frying

Trim excess fat from the chicken thighs and pat dry. In a bowl combine minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, kosher salt, black pepper, orange juice, lime juice and olive oil. Add chicken and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Prepare and marinate chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. Sear the marinated thighs 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized strips.

Cook chicken

In a small saucepan combine white vinegar, water and sugar; bring just to a simmer to dissolve the sugar. Place the sliced red cabbage in a heatproof bowl or jar and pour the hot pickling liquid over it. Let cool to room temperature, then refrigerate until ready to use (at least 10 minutes).

Quick-pickle cabbage

In a mixing bowl combine diced tomatoes, diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice and 1/4 tsp kosher salt. Taste and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Make pico de gallo

In a small bowl whisk together crema (or sour cream), mayonnaise, minced chipotle in adobo, 1/4 tsp ground cumin and 1/4 tsp salt until smooth. If the sauce is too thick, thin with 1–2 teaspoons water or lime juice to desired consistency.

Make chipotle crema

Shred or crumble cheese if not pre-shredded. Set aside pickled jalapeños if using.

Heat a clean skillet over medium heat. Brush both sides of a tortilla lightly with vegetable oil (about 1/2 teaspoon each) and place in the skillet. Cook 30–45 seconds per side until warm and slightly browned; for a crispier street-style shell, cook a bit longer until edges are crisp. Keep warm in a towel-lined basket while you finish the rest.

Warm and crisp tortillas

Lay a warm tortilla on a plate. Spread about 1 tablespoon chipotle crema across the center. Add 2–3 tablespoons sliced chicken, a small handful (about 2 tablespoons) of pickled cabbage, 1–2 tablespoons pico de gallo, and a sprinkle (about 2 tablespoons) of shredded Monterey Jack. Top with a teaspoon of pickled jalapeños if using, a sprinkle of cotija (about 1 tablespoon), and a few cilantro leaves. Squeeze a lime wedge over the top and serve immediately. Repeat for remaining tortillas.

Assemble tacos

corn tortillas (6-inch)

vegetable oil

lime wedges

boneless skinless chicken thighs

ground cumin

chili powder

dried oregano (Mexican or Mediterranean)

fresh orange juice

lime juice

olive oil

roma tomatoes, finely diced

red onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and minced

lime juice (for pico)

kosher salt (for pico)

white vinegar

water (for quick-pickle)

thinly sliced red cabbage

crema or sour cream

mayonnaise

chipotle in adobo, minced

ground cumin (for sauce)

salt (for sauce)

shredded Monterey Jack or Oaxaca cheese

pickled jalapeños (optional)

fresh cilantro leaves

cotija or queso fresco, crumbled

Peel the plantains: cut off both ends, score the peel lengthwise in a few places with a small knife, then remove the peel. Slice the plantains into 1/2-inch thick diagonal rounds or 1/3-inch thick lengthwise slices depending on whether you want rounds or fritter-like strips.

Prepare plantains

Pour about 1 cup of oil into a large skillet (enough to come up roughly 1/4 to 1/3 inch) and heat over medium-high heat until shimmering and a small piece of plantain sizzles on contact (about 350°F if using a thermometer).

Carefully add a single layer of plantain slices to the hot oil without crowding (6–8 pieces depending on skillet). Fry for 2–3 minutes on the first side until golden brown, then flip and fry for another 1.5–2 minutes until both sides are caramelized. Adjust heat as necessary to avoid burning; medium to medium-high is typical.

Fry plantains (batch 1)

Using tongs or a slotted spatula, transfer the fried plantains to a paper towel–lined plate to drain. While still hot, lightly sprinkle each batch with 1/4 tsp salt (total salt divided across batches).

Drain and season

Repeat frying with the remaining plantain slices in batches, adding more oil to the skillet if it becomes too shallow. Ensure oil returns to temperature between batches.

Repeat

For a sweeter finish, drizzle about 1 tsp of brown sugar or honey over the hot plantains and allow it to melt slightly before serving.

Sweet finish

Alternatively or additionally, sprinkle the hot fried plantains with 1 tsp lime or lemon juice and 1 tablespoon chopped cilantro or parsley to add brightness and an herbal note.

Citrus & herbs

ripe plantains (yellow with black spots)

vegetable oil (or peanut/canola)

salt

lime or lemon juice

chopped cilantro or parsley

brown sugar or honey

Preheat a gas grill to medium-high (about 400–450°F / 200–230°C). If using a broiler, position an oven rack 6–8 inches from the broiler and preheat the broiler on high.

Prepare the grill or broiler

Remove husks and silk from each ear of corn. Rinse under cold water and pat dry with a towel.

Husk and clean the corn

Place ears directly on the preheated grill and cook, turning every 2–3 minutes, until kernels are blistered and charred in spots all over (about 10–12 minutes). If broiling, place corn on a foil-lined baking sheet and broil, turning every 2–3 minutes, until charred in spots (about 8–10 minutes). Alternatively, you can roast on a hot cast-iron skillet for similar charring.

Grill or char the corn

In a medium bowl combine mayonnaise (1 cup), sour cream (1 cup), lime juice (2 tbsp), garlic powder (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Whisk until smooth and well combined. Taste and adjust lime or salt as needed. If you want a thinner sauce, stir in up to 1 tablespoon of water at a time to reach desired consistency.

Make the crema-style sauce

In a small bowl combine chili powder (2 tsp) and smoked paprika (1 tsp). If you like it spicier, add a pinch more chili powder or a dash of hot sauce (optional 1 tsp).

Mix dry seasonings

Working one ear at a time, brush or spread about 2–3 tablespoons of the crema mixture evenly over the hot grilled corn with a pastry brush or spoon. Immediately sprinkle or press a generous amount of crumbled cotija cheese (about 2–3 tbsp per ear) over the coated corn so it adheres. Lightly dust with the chili/paprika mix and finish with a sprinkle of chopped cilantro. If using melted butter for gloss, brush lightly over the corn before or after the crema step.

Assemble the street corn

Serve each ear with a lime wedge to squeeze over the top. Offer extra cotija and chili powder at the table for guests to personalize.

Serve

If preparing ahead: keep crema chilled in an airtight container for up to 2 days. Store grilled corn in the refrigerator up to 2 days; reheat briefly on the grill or under the broiler and reapply sauce and cheese just before serving.

To make individual bowls (elote en vaso): cut grilled kernels off the cob into a bowl, toss with crema, cotija, chili powder, cilantro and a squeeze of lime. Serve with tortilla chips or as a side.

fresh corn on the cob

sour cream

cotija cheese, finely crumbled (or queso fresco)

garlic powder

fresh cilantro, finely chopped

black pepper

unsalted butter, melted (optional, for extra gloss)

hot sauce (optional)

extra crumbled cotija for garnish

Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon kosher salt. Add 3 cups elbow macaroni and cook uncovered until just al dente (typically 7–8 minutes; check package). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Cook the pasta

In the same pot or a separate medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Once melted and foamy, add 4 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbling and smells slightly nutty (do not let it brown).

Make the roux

Slowly pour in 2 cups whole milk while whisking to prevent lumps. Continue to cook and whisk over medium heat until the sauce begins to thicken and coats the back of a spoon, about 4–6 minutes. Stir in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and a pinch of nutmeg if using. Taste and add a pinch of salt only if needed (cheeses and pasta water are salty).

Add milk and seasonings

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until smooth. Turn off the heat and fold in 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar in batches, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta cooking water 1 tablespoon at a time until desired consistency (should be creamy and able to coat pasta).

Finish the cheese sauce

Add the drained pasta to the cheese sauce and gently stir until the macaroni is evenly coated. Warm together on low for 1–2 minutes so flavors meld. Adjust seasoning with additional black pepper or salt to taste.

Combine pasta and sauce

In a small bowl, combine 3 tablespoons panko breadcrumbs, 2 tablespoons grated Parmesan, 1 tablespoon melted butter, and 1 teaspoon chopped fresh parsley. Mix until crumbs are evenly moistened.

Prepare topping

Preheat oven to 375°F (190°C) if baking. Transfer the mac ’n’ cheese to a 1.5–2 quart baking dish and smooth the top. Sprinkle the breadcrumb mixture evenly over the surface. Bake on the middle rack for 12–15 minutes until bubbling and the topping is golden. If you prefer stovetop-only, skip this step and serve immediately.

Assemble and bake (optional)

Let baked mac ’n’ cheese rest for 5 minutes before serving. Garnish with additional chopped parsley if desired. Serve hot.

Collard Greens

Cheddar Poblano Hush

Mexicali Street

Fried Plantains

Mexicali Street Corn

Mac ' N ' Cheese

Fried

Mexicali Street Cole Slaw

Collard

Mac ' N '

Cheddar Poblano Hush Puppies

Garlic Cilantro Fries

Loaded Nachos - Tuna

Loaded Nachos - Mahi

Loaded Nachos - Shrimp

Loaded Nachos - Carne Asada

Loaded Nachos - Kalua Pork

Loaded Nachos - Chicken

Smoked Gouda Crab Dip Crab Balls

Soups Salads

Mac 'n' Cheese

Pickle Rolls

Bangin ' Shrimp Tuna Bites *

Tuna