Tex-Mex Recipes – “San Antonio Food”

index of recipes

1- Ceviche

2 – Guacamole

3 – Tex-Mex Cold Corn Salad

4 – Fajitas

5 – Pico de Gallo

6 – Stuffed Jalapeno Peppers

7 – Jalapeno Cornbread

8 – Chorizo con Papas

9 – Tex-Mex Pantry Soup

10 – Tex-Mex Meat Casserole

11 – Hill Country Peach Cobbler

12 – Topical Mango Mousse

13 – Mexican Pralines

14 – Southwestern Tequila Sunrise

15 – Home-Made Queso Blanco w/Corn Chips

16 – A SAMPLE LIST OF TEX-MEX FOODS & MARGARITAS

1 – Ceviche – pronounced “seh-VEE-chay”

Ceviche, also spelled Cebiche or Seviche, is the seafood dish originating in Peru and typically made from fresh raw fish that is cured in citrus juices, such as lemon or lime, and spiced with chili peppers or other seasonings including chopped onions, salt, and cilantro.

RECIPE:

1a) CLASSIC FISH CEVICHE 

– Recipe is made with cubes of fresh white fish (snapper/halibut) cooked in the acid of citrus juices and mixed with shallots, chili peppers, bell pepper, and fresh cilantro. Refrigerate after making and serve ceviche with chips or fresh tortillas.

INGREDIENTS:

• 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
• 1 1/2 cups fresh lime juice
• 1 medium white onion, chopped into 1/2-inch pieces
• 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
• Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
• 1/3 cup chopped cilantro, plus a few leaves for garnish
• 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
• 1 to 2 tablespoons extra-virgin olive oil (optional)
• Salt
• 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
• 1 large or 2 small ripe avocados, peeled, pitted and diced
• Tostadas, tortilla chips or saltine crackers, for serving

DIRECTIONS:

(Source – https://www.foodandwine.com/recipes/aspen-2002-classic-ceviche)

1b) SCALLOPS CEVICHE

INGREDIENTS:

2 cups fresh scallops cut into bite-size pieces

1/2 cup green onions, diced

3 small serrano peppers finely diced

1/3 cup fresh lime juice

1/2 cup tomato juice

1/3 cup high-quality, cold-pressed virgin olive oil

2 tomatoes, diced

1 1/2 cloves garlic, minced

1/2 teaspoon thyme

1 tablespoon fresh parsley, chopped

1 tablespoon fresh cilantro chopped

1/4 cup sweet red pepper, diced

salt and pepper

DIRECTIONS:

Combine ingredients in order given. Mix well. Always use a ceramic container for marination of the mixture. Marinate for 24 hours. Drain most liquid and serve with flat tostadas, corn chips for dipping or fresh tortillas like a soft taco.

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

 

Since ceviche is not cooked with heat, it must be prepared and consumed fresh to minimize the risk food born illness.

__________

2 – Guacamole

RECIPE:

Ingredients

 

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 

(Source: https://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe-1940609)

__________

3 – Tex-Mex Cold Corn Salad

INGREDIENTS:

1 12-ounce can of corn kernels (drained)

1 small onion, small dice

1/4 cup red bell peppers, small dice

1/4 cup green bell peppers, small dice

2 Tablespoons of fresh parsley, minced

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Vegetable Oil

1/4 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

Combine all ingredients in a medium-sized mixing bowl

Stir together well.

Cover and refrigerate overnight.

Serve cold.

__________

4 – CHICKEN FAJITAS

The word Fajitas means “Marinated Skirt Steak” in Spanish which is a popular recipe, this recipe is made with Marinated Chicken.

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to the bowl and toss to coat. …
2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat, cook chicken.
3. Add bell peppers and onion to skillet and cook until they are done.

DIRECTIONS:

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to the bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
2. When ready to cook chicken, heat a tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let chicken rest 10 minutes after cooking, then slice into strips.
3. Cook bell peppers and onion in skillet until soft, stirring, 5 minutes. Add cooked chicken strips and toss until combined. Serve on flour tortillas with condiments: guacamole, pico de gallo, fresh cilantro, sliced jalapenos, grated cheddar cheese, and sour cream.

(Source: https://www.delish.com/cooking/recipe-ideas/a19665622/easy-chicken-fajitas-recipe/)

__________

4 – FAJITAS (Spanish for Marinated Skirt Steak)

The Skirt Steak is traditionally grilled over mesquite wood for flavor, built onto a flour tortilla along with added condiments, then eaten as a soft taco. The traditional condiments are guacamole, pico de gallo, sautéed or grilled sliced onions, sautéed or grilled sliced green peppers, fresh cilantro, sliced jalapenos, grated Monterey jack cheese, and sour cream.

INGREDIENTS for San Antonio Marinade:

1/4 teaspoon rosemary

1/2 teaspoon thyme

1 1/2 cups corn oil

1 cup lemon juice (or 1/2 cup lemon juice and 1/2 cup apple cider vinegar)

2 teaspoons salt

1 clove garlic pressed (or more to your taste)

1 Tablespoon oregano

Pepper to taste

6 pounds of fajita meat (skirt, sirloin or flank steak)

DIRECTIONS:

Combine all ingredients except meat and mix well. Add the meat to marinade and refrigerate for 24 hours. Turn mixture during that time 4 to 6 times (about every 4 hours)

Barbecue the meat of mesquite coals and cook for 5 to 8 minutes per side, being careful not to overcook. For best results, it is recommended to cook the meat to med-rare. Use the remaining marinade to baste the meat while cooking. Remove to a cutting board and let it rest for five minutes. Slice into 1/2 inch strips, across the grain.

TO SERVE: Place a tortilla on your plate and lay several strips of meat across the center, add condiments as desired, fold tortilla into a soft taco and enjoy. (Eating fajitas can be messy!)

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

5 – Pico de Gallo

(a chunky salsa)

RECIPE:

There are two types of peppers they like in San Antonio for pico de gallo: the Serrano Pepper, and the Jalapeno Pepper.

INGREDIENTS:

1 onion, chopped

3 tomatoes, chopped

1 clove garlic, minced

2 tablespoons fresh lime juice

1/2 teaspoon salt

3/4 cup fresh cilantro, chopped

DIRECTIONS:

Combine the ingredients and chill for 30 minutes. For best results serve immediately after 30 minutes.

serves 8

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

6 – Stuffed Jalapeno Peppers

The fiery hot flavor of jalapeno peppers disappears when the seeds and veins are removed. Full strength Jalapenos are only for those who like it hot! These stuffed jalapenos cool the pepper down even more.

RECIPE:

INGREDIENTS:

1 – 11 or 14 ounces can of pickled jalapeno peppers whole and drained.

1 – 8-ounce package of cream cheese, softened

2 – eggs, hard-boiled

1/4 teaspoon garlic salt

1 tablespoon finely chopped onion

4 Tablespoons mayonnaise

DIRECTIONS:

Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl, blend the cream cheese, eggs, and mayonnaise. Stir in onion and garlic salt to taste. Stuff the pepper halves with cheese mixture. Chill 20 min. before serving.

Yield 30 appetizers.

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

7 – Jalapeno Cornbread

INGREDIENTS:

21 eggs

1 8-ounce can cream-style corn

1-3 jalapeno peppers, pickled, canned and finely chopped (or substitute 2 ounces mild, canned green chilies, chopped)

1 cup cheddar cheese, grated

1 cup yellow cornmeal

1 teaspoon baking soda

6 tablespoons butter

DIRECTIONS:

Preheat oven to 400º

In a mixing bowl, beat eggs lightly with a wire whisk.  Add corn sour cream, peppers, cheese, cornmeal and soda. Mix all ingredients. Add 3 tablespoons melted butter. In a 9×9 inch pan or 10 inch cast iron skillet, melt 3 tablespoons butter. While the pan is still hot, add batter and bake 20 to 25 minutes.

Yield 8 servings.

__________

8 – Tex-Mex Pantry Soup

This is a simple pantry soup for a hungry crowd.

INGREDIENTS:

2 pounds of ground meat (beef or turkey) seasoned with salt and pepper – pre-cooked with the onion and set a-side. (Pour off all fat before adding into soup.)

1 onion

2 cans yellow hominy with liquid

2 cans sweet corn with liquid

2 cans pinto beans with liquid

2 cans red kidney beans with liquid

2 cans chopped stewed tomatoes

1 packet of taco seasoning

1 dry packet of original Hidden Valley Ranch mix

Add tomato juice (spicy or regular) to make the soup, the thickness you like.

DIRECTIONS:

Combine all ingredients into a large soup pot, bring to a simmer on top of the stove for 20 minutes to sweeten the tomatoes. When ready, dish it up.

(Source: SPJST 100th Anniversary Cookbook, Earline Ripple Kiel)

__________

9 – Chorizo con Papas

Sausage with Potatoes

INGREDIENTS:

1/2 pound Chorizo Mexican Sausage

6 tablespoons corn oil

1 large potato, diced

1 medium onion, chopped

1 bell pepper, chopped and 1-2 fresh jalapeno peppers, finely chopped.

2 medium tomatoes, chopped

6 eggs, well beaten

salt to taste

picante sauce

6 flour tortillas

DIRECTIONS:

Remove casing from sausage.

In a small skillet cook sausage, crumbling it with a fork as it cooks. Remove from pan, drain and set aside,

Heat oil in a large skillet, add potatoes, onions, peppers and tomatoes – cook until potatoes are tender. Add sausage and eggs and cook until eggs are set.Serve on a warm flour tortilla. Add picante sauce.

Yields 4 to 6 servings.

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

10 – Tex-Mex Meat Casserole

INGREDIENTS and DIRECTIONS

In an over safe high-walled backing dish, layer the following ingredients in the order mentioned:

—–

1 lb. raw ground meat

1 cup crushed original Doritos

1 large can ranch style beans

1/2 lb grated Velveeta cheese

1 medium onion

1 cup crushed original Doritos

1 can cream of chicken soup

1 can Ro-Tel tomatoes spread over the top.

Bake at 350º for one hour.

Remove from oven and allow to cool some before serving.

(Source: SPJST 100th Anniversary Cookbook, Earline Ripple Kiel)

__________

11 – DESSERT: Hill Country Peach Cobbler

Orchards of peaches grow in the Hill Country just north of San Antonio near Fredericksburg, Texas. San Antonians prepare many different kinds of peach desserts in the summer when there is an abundance of this wonderful fruit. The all time favorite is peach cobbler, usually served with homemade vanilla ice cream.

INGREDIENTS:

Filling

8 Cups fresh peaches, peeled & sliced

2 cups sugar

2-4 tablespoons all-purpose flour

1/2 teaspoon ground nutmeg

1/3 cup melted butter

Pastry for double-crust – 9 inch pie pan

Pastry

2 2/3 cup flour

2 teaspoons salt

1 cup shortening

6 Tablespoons ice water

DIRECTIONS:

Preheat oven to 475º

For Filling:

Combine peaches, sugar, nutmeg and 2-4 tablespoons of all-purpose flour.

In a large pot, bring peach mixture to a boil, reduce to low heat, cook for 10 minutes or until peaches are tender.

Remove from heat and add butter.

 For Pastry:

Mix flour and salt. Cut in the shortening. (An electric mixer does a good job.) Add ice water and toss with fork until well blended. Turn out onto a floured board and knead three or four times. Roll out half of pastry to 1/2 inch thickness on a lightly floured board. Cut this pastry into a 9×13 inch rectangle. Spoon half of the peaches into a 9×13 inch buttered baking dish and top with pastry. Bake for 12 minutes or until golden brown. Remove from oven and spoon remaining peaches over the baked pastry. Roll out remaining pastry and cut into 1/2 inch strips. Arrange in a lattice design over peaches. Brush strips with melted butter and sprinkle with sugar. Return to the oven and bake for 10 to 15 minutes until the strips start to brown.

Yields 8 servings.

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

12 – Dessert: Topical Mango Mousse (Ring Mold)

INGREDIENTS:

1 – 14 3/4 ounce can of mangos

1 – 8-ounce package of cream cheese, softened

2 – 3-ounce boxes of orange-flavored gelatin

1 – 3-ounce box lemon-flavored gelatin

2 cups boiling water

DIRECTIONS:

Drain mangos, reserving the juice. Blend mangos and soften the cream cheese in a blender.

Dissolve gelatin in boiling water and add to blender mixture along with the juice from the mangos.

Continue to blend until smooth. Pour mixture into a 6 cup ring mold pan.

To serve arrange mousse on lettuce leaves and garnish with slices of strawberries and kiwis.

Yield 8 servings.

_________

13 – DESSERT: Mexican Pralines

The kind like you find at the cashier station in Mexican restaurants.

RECIPE:

INGREDIENTS:

2 cups of sugar

1 teaspoon baking soda

1 cup buttermilk

3/4 cup butter

1 teaspoon vanilla

2 cups of pecan pieces

DIRECTIONS:

In a large saucepan, combine sugar soda, salt and buttermilk. Cook over high heat, stirring constantly, to bring mixture to a boil. Continue boiling and stirring until the mixture begins to thicken and takes on a creamy tinge. (It should measure 210º on a candy thermometer.) Add butter and pecans and continue cooking over medium heat until it reaches 234º on a candy thermometer (known as the soft ball stage to candy makers). Remove from heat and stir in the vanilla. Allow to cool slightly, about 2 minutes. Meat mixture until it begins to lose its gloss and is thick and creamy. Quickly drop the mixture in 2 inch mounds on to waxed paper and allow to cool. If your pan of unmade pralines becomes too hard, immerse  the bottom of the pan into hot water to remelt the mixture, then resume production.

Yield: 2 Dozen

(Source: Celebrate San Antonio Cookbook – Available from San Antonio Junior Forum Publications, P.O. Box 791186, San Antonio, Texas 78279-1186)

__________

13 – Mexican Pralines (Recipe #2)

Ingredients

Directions

__________

14 – PARTY DRINK: “Southwestern Tequila Sunrise”

This is a dramatic looking drink which resembles a sunrise with yellow and orange hues. It is a favorite mixed drink of visitors to San Antonio.

INGREDIENTS:

8 ice cubes

1 1/2 ounces tequila

1/2 ounce grenadine syrup

8 ounces orange juice

DIRECTIONS:

Fill a cocktail shaker with ice cubes. Add the tequila and orange juice and shake vigorously. Pour the tequila and OJ mixture into a glass. Do not pour in the ice cubes. Layer the grenadine carefully on the top by pouring over the down the side of a spoon. This creates the effect of a Southwestern Sunrise.

Yield one 10 ounce drink. Serve straight up, no ice)

__________

15 – HOME-MADE QUESO BLANCO w/CORN CHIPS

INGREDIENTS

• 12 ounces evaporated milk (1 can).
• 3/4 lb white American cheese from the deli counter at the grocery, sliced. Then chop stacks into 1/2″ squares.
• 4 ounces mozzarella cheese shredded.
• 2 tablespoons canned jalapeno peppers, finely chopped.
• 2 tablespoons white onion, finely chopped.
• 2 tablespoons diced tomato (canned)
• 1 teaspoon chili powder.
• 1/4 teaspoon ground nutmeg.
• 1 teaspoon red pepper flakes.
• 1/4 teaspoon salt.
• 1/4 teaspoon black pepper.
• use chopped cilantro, chopped tomatoes (1/4″), and chopped jalapenos, (1/4″), for garnish.

INSTRUCTIONS

• Heat evaporated milk over medium/high heat in a small saucepan. Stir in the cornstarch and whisk to combine.

• Once simmering (bring to JUST before a boil…when it starts bubbling up the sides it’s ready), reduce heat to low immediately.

• Stir in the cheese in batches, both the white American cheese and the mozzarella.  As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted and creamy, add more.

• Don’t stop stirring, you must whisk the entire time, while adding the cheese, until all is incorporated, creamy and melted.

• Once the cheese is melted, stir in the jalapenos, onions, tomatoes, chili powder, nutmeg, red pepper, salt and pepper.

• If you want the queso to be browned, pour the queso into an oven proof dish and place in the oven. Broil for 3-4 minutes or until cheese begins to bubble and brown (optional)

• For chunk add more diced tomatoes and diced onions. To thicken add more of the mozzarella cheese or up to 1 tablespoon of cornstarch. Garnish serving dish with cilantro, tomatoes, and more jalapenos.

(Source: This recipe was adapted from one first published by thecookierookie.com – with major ingredients changes and with directions changes.)

16 – What San Antonio Considers TEX-MEX Foods!

To define Tex-Mex Foods, we offer to you the complete MENU* for RIO RIO, a well known San Antonio Tex-Mex restaurant located on the Riverwalk. (*dated September 2019 – published online)

Appetizers:

Queso Blanco / Queso Blanco Grande = Queso blanco, poblano peppers, tomatoes, onions, cilantro and queso fresco. Add 6oz. serving of Certified Angus Beef® Ground Chuck 2.49

Guacamole Fresco = Avocados, orange juice, sea salt, lime juice, tomatoes, cilantro, serrano pepper, roasted garlic, purple onions, crispy tortilla chips, and queso fresco.

Bean & Cheese Nachos /Ground Beef Picadillo Nachos  /Shredded Chicken Nachos = Refried beans with a blend of Mexican cheeses, served with fresh, pickled jalapeños, sour cream, and guacamole.

Quesadillas de la Casa = Certified Angus Beef Fajita or Chicken Fajita, queso blanco, bacon, poblano peppers served with pickled jalapeños, sour cream, and guacamole.

Vegetarian Quesadillas = Queso blanco, spinach, carrots, yellow squash, zucchini, poblano peppers and red onion.

A Trio of Salsas = Made fresh daily and served with Rio’s homemade, fried chicharrones or our tortilla chips _ both complement our salsas! Salsa Negra Charred tomatoes, jalapeño peppers and onions. Tomatillo Salsa Verde Tomatillo salsa made with avocado, garlic, cilantro, poblano and jalapeño peppers. Street Red salsa made with tomatillos and chiles de árbol.

Soup & Salads: Tortilla Soup cup / bowl = Shredded chicken breast, avocado slices, queso fresco, tortilla strips and served with rice à la Mexicana.

Ensalada de Guacamole = Greens, queso fresco, diced tomatoes, tortilla strips, signature guacamole served with poblano-ranch dressing on the side.

Taco Salad = Choice of beef or chicken fajita served over lettuce, bell peppers, grated cheese, diced tomatoes, green onions served with poblano-ranch or cumin-lime vinaigrette dressing on the side.

Street Tacos = Choose up to two meats: Carnitas, Al Pastor or Akaushi Beef Barbacoa. Served with Street Salsa.

Seafood Tacos: Three corn tortillas with cabbage slaw and pico de gallo.

Mahi Mahi Baja Beer-Battered Fish Tacos = Beer-battered mahi mahi and chipotle aioli sauce.

Blackened Mahi Mahi Fish Tacos = Seared mahi mahi and chipotle aioli sauce.

Grilled Shrimp Tacos = Grilled Shrimp and chipotle aioli sauce.

Chalupas: Baked corn tortillas topped with refried beans, Mexican cheese, shredded lettuce, queso fresco, and diced tomatoes. Add $ Angus ground beef or shredded chicken. Served with guacamole, sour cream and pico de gallo.

Signature Entrees: All of our signature entrées are served with rice à la Mexicana and borracho beans.

Fajitas = Grilled and served on a sizzling cast iron skillet with bell peppers, grilled onions, guacamole, sour cream and pico de gallo. Certified Angus beef / Chicken / Shrimp / Beef & Chicken combination / Shrimp with Chicken or Beef / Vegetarian / Steak Ranchero Black Angus skirt steak grilled with ranchero sauce and Oaxacan cheese.

Chile Relleno = Large Poblano pepper stuffed with Angus ground beef, egg battered and deep fried topped with ranchero sauce and cheese.

Botana Grande (Serves 2-4) Beef fajitas, three chargrilled chicken quarters and grilled sausage.

Burritos: Our signature burritos have shredded cheese and are topped with Tomatillo Salsa Verde and queso fresco.

Beef Picadillo = Black Angus ground chuck stewed with potatoes, tomatoes and onions.

Shredded Chicken = Whole chicken that’s herb-roasted and shredded.

Carnitas = Slow cooked pork carnitas, rice and black beans.

Barbacoa = Certified Akaushi Beef barbacoa, cilantro, bell peppers and red onion.

Bean & Cheese = Bean and shredded cheese filling.

Chimichanga = Certified Angus Beef picadillo or shredded chicken deep fried burrito, filled with refried beans, peppers and onions.

Enchiladas: Three per entrée.

De la Casa = Cheese topped with a mild chile sauce

Queso Blanco = Certified Angus Beef ground chuck topped with Queso Blanco and crema Mexicana.

Rio Rio = Certified Angus Beef Ground beef topped with a mild chile sauce.

De Camarones = Grilled shrimp in a spicy chipotle sauce topped with queso fresco, pico de gallo and crema

Mexicana Verdes = Shredded chicken topped with Salsa Verde, pico de gallo and crema Mexicana.

Breakfast:

Breakfast Plates Huevos Rancheros = Three scrambled eggs topped with salsa ranchera and served with crispy potatoes and refried beans.

Chilaquiles = Crispy corn tortilla strips, three scrambled eggs, queso blanco, pico de gallo and Salsa Verde on the side.

Breakfast Burrito = Three scrambled eggs, bacon, avocado, shredded cheese, pico de gallo, served in a hand-wrapped flour tortilla with Tomatillo Salsa Verde on the side.

Hearty Breakfast = Three scrambled eggs, two bacon trips, crispy potatoes, toast and Tomatillo Salsa Verde.

Pancakes & Bacon = Three pancakes and two strips of bacon.

Steak & Egg Rancheros = 6oz skirt steak grilled and three eggs topped with salsa ranchera, served with crispy potatoes and refried beans.

Tacos Bean & Cheese = Potato & Egg / Bacon & Egg / Sausage & Egg / Chorizo & Egg / Barbacoa

Sides: Crispy Potatoes, Bacon, Toast

Daily Lunch Specials: served with rice à la Mexicana and borracho beans.

FAJITAS = Choose chicken or beef. Grilled and served on a sizzling cast iron skillet with bell peppers, grilled onions, guacamole, sour cream and pico de gallo.

ENCHILADAS = Two per order. Choose from the following: De la Casa, Queso Blanco, Rio Rio or Verdes.

FLAUTAS = Choice of chicken or beef.

TREET TACOS = Two per order. Choose from Carnitas, Al Pastor or Akaushi Beef Barbacoa.

STEAK RANCHERO = 6oz. Black Angus skirt steak, grilled and topped with ranchero sauce and Oaxacan cheese.

TACO SALAD = Choice of beef or chicken fajita served over lettuce, bell peppers, grated cheese, diced tomatoes, green onions served with poblano-ranch or cumin-lime vinaigrette dressing on the side. This item does not come with rice and beans.

Sides: Borracho Beans Rice à la Mexicana , Refried Beans, French Fries

Desserts:

Chocolate Cake = Homemade, moist cake drizzled with Mexican chocolate.

Churros = Six deep fried pastries rolled in sugar and cinnamon topped with cajeta (Mexican caramel sauce.)

Flan = Cinnamon flavored Mexican custard with whipped cream and stawberries.

Drinks:

Soft Drinks

Organic Black Iced Tea

Organic Black Sweet Iced Tea

Coffee = La Lagunilla | Region: Oaxaca, Mexico | Organic | Medium Roast

Red Bull

Topo Chico

Mexican Coke

Coffee Drinks:

Iced Vanilla Coffee = Vanilla, cold-brewed coffee w/ housemade coconut whipped cream.

Iced Cold-Brewed Coffee = Cold-brewed coffee served over ice.

Specialty Margaritas:

Green Iguana Margarita Regular 12oz or Large 27oz = Don Julio Blanco Tequila, Patrón Citrónge, 100% Blue Agave Silver Tequila, and house made honeydew-cilantro syrup. Served on the rocks or frozen.

Fruit Swirl Margarita Regular 12oz or Large 27oz = Casa Noble Joven Tequila, Patron Citrónge, 100% Blue Agave Silver Tequila, The Perfect Purée of Napa Valley with choice of Mango, Peach, Raspberry or Strawberry. Served on the rocks or frozen.

Yagorita Regular 12oz or Large 27oz = Patrón Barrel Select Reposado Tequila, Patrón Citrónge, 100% Blue Agave Silver Tequila and house-made fresh Red Sangria. Served frozen only.

Prickly Pear Regular 12oz or Large 27oz =  Don Julio Reposado Tequila, Patrón Citrónge, 100% Blue Agave Silver Tequila and Prickly Pear Purée of Napa Valley. Served on the rocks or frozen.

Cucumber Chamoy Margarita Regular 12oz or Large 27oz = Patrón Barrel Select Reposado Tequila, Patrón Citronge, 100% Blue Agave Silver Tequila, Cucumber and Chamoy purée. Served on the rocks or frozen.

Viva Presidente Margarita Regular 12oz or Large 27oz 24 100% Blue Agave Silver Tequila, Herradura Double Barrel Reposado, Patrón Citrónge and Presidente Brandy. Served frozen only.

BUILD YOUR OWN MARGARITA = Choose your Tequila / Choose your Triple Sec = Cointreau / Grand Marnier / Patrón Citronge / Choose: Blended or On the Rocks.

Tequila Blanco:

Avion 10 Casa Noble

Clase Azul

Don Julio

Herradura

Patrón

Tequila Reposado:

Avion

Casa Noble

Clase Azul

Don Julio

Herradura

Patrón Barrel Select

Tequila Joven:

Casa Noble

Tequila Añnejo:

Avion

Casa Noble

Don Julio

Herradura

Patrón

Tequila Mezcal:

Del Maguey Vida

Ilegal Mezcal Reposado

Wahaka

House Margaritas = Made with 100% Blue Agave Silver Tequila, served on the rocks or frozen. 12oz or 27oz or 60oz (Pitchers)

__________