COLD BREW

Street tacos and chorizo smashburgers served.

Comal 864

GB&D

Ruiz Hot Dogs Los Chipilones

Offers vegetarian hot dog version of Sonoran dog.

BK Tacos

El Güero Canelo

Known for the best beans and rice in town.

St. Mary's Mexican Food

Famous for the best doughnuts in the state.

 La Estrella Bakery

Offers classic Mexican restaurant dishes and Tarascan tacos.

La Indita

100-year-old restaurant known for carne seca cheese crisp.

El Charro

Food hall with more than 20 vendors hawking everything from fancy waffles to artisan cocktails.

The Warehouse

Local ingredients used in a restaurant with innovative dishes.

The Lively

Little Pearl Oyster Bar

Restaurant hosting five-course Saturday suppers featuring unexpected flavor combinations

Mom 'n 'em Coffee & Wine

Cafe Mochiko

Pineapple Cordial

Açai Super Smoothie

Cucumber-Mint Agua Fresca

Maghrebi Mint Tea

Vieux Carré

Whiskey Sour

Espresso Martini

Measure 1 cup coarsely ground coffee. The grind should be similar to raw sugar or coarse sea salt. Use a burr grinder set to coarse, or buy pre-ground labeled "cold brew".

Measure and Grind

In a clean 1.5–2 quart (1.5–2 L) jar or pitcher, add the coarsely ground coffee. Pour 4 cups cold filtered water evenly over the grounds. Ensure all grounds are saturated; give the mixture 4–6 gentle stirs with a long spoon or chopstick so no dry pockets remain.

Combine Coffee and Water

Cover the jar or pitcher with a lid or plastic wrap. Steep at room temperature (18–22°C / 65–72°F) for 16–20 hours. For a brighter, lighter extraction, use 12–14 hours; for a stronger, more concentrated brew, steep up to 24 hours. Avoid prolonged steeping beyond 24 hours to prevent over-extraction and bitter notes.

Steep

After steeping, place a fine-mesh sieve lined with a double layer of cheesecloth, a nut-milk bag, or a coffee filter over a large bowl or pitcher. Slowly pour the coffee mixture through the filter to separate the grounds. If using cheesecloth or a nut bag, gently press or squeeze to extract the liquid; if using a paper filter, allow the concentrate to drip through without forcing (this may take longer).

Filter the Grounds

If you want a sediment-free concentrate, filter the strained concentrate a second time through a clean paper coffee filter set in a mesh strainer. This produces a clearer cold brew with less sludge in the bottom of your cup.

Second Filtration (Optional for Clearer Brew)

Transfer the filtered cold brew concentrate to a clean, airtight container (glass bottle or jar). Refrigerate immediately. Concentrate will keep chilled for up to 10–14 days, best within 7 days for freshest flavor.

Store

Pour 1 cup cold brew concentrate into a serving glass. Add 1 cup cold water or milk (adjust ratio to taste — some prefer 1:1, others 1:2 concentrate:water). Stir gently to combine.

Dilute

Add 1 tablespoon sweetener (simple syrup dissolves best in cold drinks). If using granulated sugar, dissolve it first in a small amount of warm water to make simple syrup or use a liquid sweetener. Add an optional 1 teaspoon splash of cream or half-and-half for richness and stir.

Sweeten and Finish

Fill a serving glass with about 6 ice cubes. Pour the diluted, sweetened cold brew over the ice. Garnish with a twist of orange peel or a dusting of cinnamon if desired. Serve immediately.

Serve Over Ice

This recipe yields about 4 cups of cold brew concentrate. For multiple servings, multiply the 'To Serve' ingredients accordingly (e.g., for 4 glasses, use 4 cups concentrate and 4 cups water/milk). Adjust sweetener and cream per glass to taste.

Batch Serving Notes

coarsely ground coffee (medium-dark roast recommended)

cold filtered water

cold brew concentrate

cold water or milk (dairy or plant-based) — to dilute

ice cubes

sweetener (simple syrup, sugar, or flavored syrup)

optional: a splash of cream or half-and-half

Heat a dry skillet over medium heat. Working quickly, add the dried arbol and guajillo chiles and toast, pressing them flat with a spatula and turning often, until fragrant and slightly darkened but not burned, about 30–60 seconds per side. Remove from heat.

Toast chiles

Place toasted chiles in a heatproof bowl. Pour 1 cup hot (not boiling) water over them to fully submerge. Let soak 15 minutes until softened. Drain, reserving about 2–3 tablespoons of the soaking liquid and discarding seeds/stems if you prefer a smoother, less bitter sauce (or leave a few seeds for extra heat).

Soak chiles

In a blender, add the rehydrated chiles (rinsed if you removed seeds), reserved soaking liquid, white vinegar, and 1 tablespoon neutral oil along with 1.5 tsp kosher salt. Blend on high until very smooth, 45–90 seconds. If the mixture is too thick, add up to 1/4 cup of hot water to help it emulsify and reach a pourable sauce consistency.

Blend base

In a small saucepan over medium-low heat add 1 tsp neutral oil (or use the same skillet used for toasting). Add the garlic cloves and chopped shallot and sauté gently until softened and fragrant, about 2–3 minutes; do not brown aggressively. Add ground cumin and smoked paprika and cook 20–30 seconds to bloom their flavor.

Sauté aromatics

Carefully transfer the sautéed aromatics to the blender with the chile puree. Add the brown sugar and fresh lime juice. Blend again until completely smooth, 20–30 seconds. Taste for balance; proceed to finish step.

Pour the blended sauce into the saucepan and gently simmer over low heat for 4–6 minutes to meld flavors and slightly thicken. Stir occasionally and adjust heat — do not boil vigorously. If using, whisk in 1 tsp butter at the end for a silkier mouthfeel.

Simmer and finish (optional)

If the sauce is too thick, stir in up to 1/4 cup hot water until you reach desired consistency. Taste and add extra salt 'to taste' if needed. If you want brighter acidity, add an additional 1/2 teaspoon white vinegar or a few drops of lime juice.

Adjust seasoning & consistency

Let the sauce cool to room temperature, then transfer to a clean jar. The sauce will keep refrigerated for 2–3 weeks. Shake before each use; flavors continue to mature over a day or two.

Cool and store

dried arbol chiles

dried guajillo chiles

hot water

white vinegar

neutral oil (vegetable or canola)

kosher salt

garlic cloves, peeled

shallot, roughly chopped

ground cumin

smoked paprika

brown sugar

lime juice (fresh)

butter or neutral oil (optional, for silky finish)

hot water (to adjust consistency)

extra salt

In a large bowl combine removed-casing fresh pork chorizo and ground chuck. Sprinkle kosher salt and black pepper over the mix and gently fold with your hands just until combined. Do not overwork; keep mixture slightly loose. Divide into six 5.5–6 oz portions (approximate) and form into loose rounds about 3.5–4 inches wide and 3/8–1/2 inch thick.

Prepare meat blend

Heat a heavy cast-iron griddle or flat top over medium-high heat until very hot. Add 1–2 tablespoons neutral oil and spread to coat surface.

Heat griddle or skillet

Working in batches to avoid crowding, place one meat round on the hot surface. Using a heavy metal spatula (or a second flat-bottomed spatula) press down firmly to flatten into a thin patty (smash) ~1/4 inch thick. Hold pressure for 10–15 seconds to ensure good contact. Season the top once smashed with a light sprinkle of salt and pepper. Cook undisturbed for 1.75–2.5 minutes, until edges are deeply browned and crispy.

Smash and sear

Flip the patty and immediately top each patty with a slice of American cheese (or cheese blend). Cook another 45–60 seconds until cheese melts and patty is cooked through. Remove to a tray and tent with foil to keep warm. Repeat for remaining patties, adding oil between batches as necessary.

Flip and cheese

Butter the cut sides of the buns and toast cut-side down on the griddle until golden, about 30–45 seconds. Assemble smashburgers: spread a generous spoonful of chipotle smash sauce on bottom bun, add a cheese-topped chorizo patty, a handful of shredded lettuce, diced tomato, a drizzle of extra sauce if desired, and top bun.

Toast buns

Pat the skirt or flank steak dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a skillet or griddle over high heat with 1 tablespoon vegetable oil until shimmering. Sear the steak 2–3 minutes per side for medium-rare, longer if desired. Remove to a cutting board and let rest 5 minutes. Slice thinly across the grain into bite-size strips.

Season and cook steak

Heat a clean cast-iron skillet or comal over medium-high heat. Warm corn tortillas one at a time about 20–30 seconds per side until pliable and slightly charred at the edges. Keep tortillas wrapped in a clean towel to stay warm.

Warm tortillas

Place a warm tortilla on a plate, add 1–2 tablespoons of sliced steak, sprinkle with a pinch of diced white onion and chopped cilantro, and finish with a squeeze of lime. Offer salsa verde and pickled jalapeños on the side for guests to adjust heat and acidity. Repeat for remaining tortillas and steak.

Build tacos

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Mexican crema (or sour cream), 1 tablespoon minced chipotle in adobo, 1 teaspoon hot sauce (optional), 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder until smooth. Taste and adjust salt or heat. Refrigerate until ready to serve.

Make chipotle smash sauce

Toss shredded iceberg lettuce and diced tomato lightly or keep separate for assembly. Slice avocado or prepare guacamole if using. Keep pickled jalapeños and pickled red onion readily available for both tacos and burgers.

Prepare toppings

Place quartered tomatillos and whole jalapeño on a hot dry skillet or under the broiler and roast until charred and softened (about 6–8 minutes, turning). Allow to cool briefly.

Cook tomatillos

In a blender or food processor combine roasted tomatillos, roasted jalapeño, 1 clove garlic, 1/4 cup cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 2 tablespoons water. Pulse to a slightly chunky consistency. Adjust lime and salt to taste. Transfer to a bowl and chill or serve immediately.

Blend and season

Arrange two stacked chorizo smashburgers per order or a single depending on portioning (suggested: 1 burger per sandwich). Plate 3 street tacos per person alongside the burger or plate as separate items: place burgers on toasted buns with extra sauce on the side and tacos garnished with onion, cilantro, lime wedges, radishes and salsa verde. Provide pickled red onion, pickled jalapeños and avocado as optional garnishes.

Serve

Chorizo/ground blend can be portioned and refrigerated up to 24 hours before cooking. Smash sauce keeps covered in refrigerator up to 5 days. Salsa verde will keep refrigerated 3–4 days. Cooked patties are best served immediately for crisp edges; reheat briefly on a hot griddle if needed.

Storage & Make-ahead tips

fresh pork chorizo (sausage, casings removed)

ground chuck (80/20) or blend

ground black pepper

neutral oil (canola or vegetable) for griddle

American cheese slices (or Oaxaca/cheddar blend)

burger buns (soft, slightly sweet) or telera rolls

butter (softened, for toasting buns)

skirt or flank steak (thinly sliced)

kosher salt (for steak)

ground black pepper (for steak)

vegetable oil (for cooking steak)

corn tortillas (small street size, 4–5 inch)

white onion (finely diced)

fresh cilantro (finely chopped)

limes (cut into wedges)

pickled jalapeños (optional)

mayonnaise

Mexican crema or sour cream

chipotle in adobo (minced)

hot sauce (optional)

garlic powder

shredded iceberg lettuce

diced tomato

tomatillos (husks removed, quartered)

fresh jalapeño (stemmed, seeded if desired)

garlic clove

fresh cilantro

water (to loosen)

radishes (thinly sliced)

pickled red onion

sliced avocado or guacamole

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose ball and then press into patties approximately 4 to 4.5 inches in diameter and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush each patty with 1 tsp neutral oil and sprinkle 1/2 tbsp Worcestershire sauce over the top of each patty (or mix into the beef before forming if preferred).

Form and season patties

Heat a large cast-iron skillet or heavy griddle over medium-high heat until very hot, about 3–5 minutes. Place the patties in the dry skillet (or with a drop of oil) and cook undisturbed for 3 minutes to develop a good crust. Flip once and immediately place two slices of American cheese on each patty. Cook another 2–3 minutes for medium (adjust time 1–2 minutes for rarer or longer for well done). If you want extra melt, cover the pan with a lid for the final 30–60 seconds to steam the cheese.

Cook the patties

While the patties are cooking, split the 2 buns and spread 1/2 tbs unsalted butter on each cut side. Toast the buns butter-side down in a separate skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes. In a small bowl, combine 2 tbs mayonnaise, 1 tsp yellow mustard, and 1 tbs ketchup; stir until smooth. Spread half of this sauce on the bottom bun and half on the top bun.

Prepare the buns and spread

Thinly slice 1/2 cup red onion into rings, core and slice the 1/2 cup tomato into rounds, and rinse and dry 1/2 cup iceberg lettuce (shred or use small leaves). Have 8 pickle slices ready. If you like warmed toppings, briefly warm tomato slices in the pan for 10–15 seconds per side, but typically use them fresh.

Assemble toppings

Place the bottom bun with sauce on a plate. Add shredded lettuce, then place a hot cheese-topped patty. Top the first patty with tomato slices, onion rings, and pickles as desired. If making a double, add the second patty on top and finish with remaining toppings. Place the top bun with sauce over the assembled burger.

Build the burger

Serve the burger immediately while hot with optional fries or chips and pickled jalapeños on the side. If desired, provide extra ketchup and mustard for dipping. Estimated internal temperature for medium is 140–145°F (60–63°C); cook longer if you prefer well done.

ground beef (80/20)

coarse kosher salt

freshly ground black pepper

Worcestershire sauce

American cheese slices

red onion

iceberg lettuce

ripe tomato

dill pickle slices

soft burger buns (potato or brioche)

unsalted butter

yellow mustard

ketchup

French fries or potato chips

pickled jalapeños

Peel and finely chop the yellow onion (about 1 cup when chopped). Seed and dice tomatoes to yield about 1 cup. Slice pickled jalapeños if not pre-sliced. Grate enough cheddar to make 1 cup.

Prep vegetables and toppings

Wrap two thin bacon slices around each hot dog, overlapping slightly to cover the length. Secure with a toothpick through each end if desired. (This creates the signature bacon-wrapped Sonoran dog.)

Wrap dogs in bacon

Combine mayonnaise and yellow mustard in a small bowl and whisk until smooth. Spread softened butter on the cut sides of the buns to help them toast evenly.

Make spreads

Preheat a large skillet or griddle over medium heat (or preheat a grill to medium). Add a thin film of vegetable oil to the surface. Place buttered buns cut-side down and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Heat a cast-iron skillet, griddle, or gas grill to medium (about 375°F / 190°C). Lightly oil the cooking surface. Place bacon-wrapped hot dogs seam-side down. Cook, turning every 2–3 minutes, until bacon is crisp and hot dogs are cooked through, about 8–10 minutes total. If using a grill, rotate every few minutes to render bacon evenly without flare-ups.

Cook bacon-wrapped hot dogs

Open each toasted bun and spread about 1 tablespoon of the mayo-mustard mixture on the bottom and top of the bun. Place a hot bacon-wrapped dog into each bun. Add a tablespoon or two of chopped onion, 1/4 cup diced tomato, a sprinkle (about 1/4 cup) of shredded cheddar, and a spoonful of sliced pickled jalapeños to each dog. Season lightly with kosher salt and freshly ground black pepper to taste.

Assemble the Los Chipilones

Serve immediately while hot with lime wedges on the side. Offer extra mustard, mayo, and jalapeños for guests to add more if desired.

All-beef hot dog (thick Sonoran-style, 3/4-1 inch diameter)

Bacon (thin-sliced)

Yellow onion (medium)

Diced tomato (seeded)

Pickled jalapeños (sliced)

Shredded cheddar cheese

Bolillo-style hot dog buns (or soft split-top buns)

Mayonnaise

Yellow mustard

Butter (softened)

Vegetable oil (for grill or pan)

Kosher salt

Freshly ground black pepper

Lime wedges (optional, for serving)

If using vegetarian bacon strips, lay one strip diagonally across each vegetarian hot dog and secure by gently pressing so it adheres. This adds smoky flavor similar to Sonoran-style bacon-wrapped dogs.

Cold Brew

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