🌮 Tacos (served 2 per order)
6 items · 1 plant-based option · 6 gluten-free options
Al Pastor
$5.50Achiote-marinated pork, grilled pineapple, cilantro, white onion, salsa verde.
Ingredients & Food Safety ▸
- 1Step 1: Marinate pork in achiote marinade under refrigeration at 41°F or below
- 2Step 2: Cook marinated pork on vertical spit or grill to 145°F internal temperature
- 3Step 3: Grill pineapple slices on clean surface
- 4Step 4: Warm corn tortillas and assemble with cooked pork, pineapple, fresh cilantro, onion, and salsa verde
Cook pork to internal temperature of 145°F (63°C) for 15 seconds. Prevent cross-contamination between raw pork and ready-to-eat toppings like cilantro, onion, and grilled pineapple using separate prep areas and utensils.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| pork shoulder | 6 oz |
| achiote paste | 1 tbsp |
| pineapple | 2 slices |
| cilantro | 2 tbsp |
| white onion | 0.25 cup |
| salsa verde | 2 tbsp |
| corn tortillas | 2 whole |
Carnitas
$5.50Slow-braised pulled pork, crispy edges, pickled red onion, lime crema.
Ingredients & Food Safety ▸
- 1Step 1: Slow-braise pork shoulder in liquid to 145°F internal temperature until tender
- 2Step 2: Shred pork and crisp edges on flat-top grill
- 3Step 3: Prepare lime crema and pickled onions, hold cold at 41°F or below
- 4Step 4: Warm tortillas and assemble with hot carnitas and cold toppings
Braise pork to internal temperature of 145°F (63°C) minimum, then crisp edges at higher heat. Keep crema refrigerated at 41°F or below until service and prevent contact with raw pork surfaces.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| pork shoulder | 6 oz |
| pickled red onion | 0.25 cup |
| sour cream | 2 tbsp |
| lime juice | 1 tsp |
| corn tortillas | 2 whole |
Barbacoa
$5.50Slow-cooked beef cheek, consommé-braised, with salsa roja and guacamole.
Ingredients & Food Safety ▸
- 1Step 1: Braise beef cheek in consommé under covered conditions to 145°F internal temperature
- 2Step 2: Shred tender beef and hold hot at 135°F or above
- 3Step 3: Prepare fresh guacamole and salsa roja, hold cold
- 4Step 4: Warm tortillas and assemble with hot barbacoa and cold toppings
Braise beef cheek to internal temperature of 145°F (63°C) minimum for safety. Prepare guacamole fresh and hold at 41°F or below; use separate utensils for raw beef and ready-to-eat guacamole.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| beef cheek | 6 oz |
| beef consommé | 0.25 cup |
| salsa roja | 2 tbsp |
| guacamole | 0.25 cup |
| corn tortillas | 2 whole |
Pollo Asado
$5.00Citrus-marinated grilled chicken thigh, avocado salsa, cotija crumble.
Ingredients & Food Safety ▸
- 1Step 1: Marinate chicken thighs in citrus marinade under refrigeration at 41°F or below
- 2Step 2: Grill chicken to 165°F internal temperature
- 3Step 3: Prepare avocado salsa fresh and hold at 41°F or below
- 4Step 4: Warm tortillas and assemble with sliced chicken, salsa, and cotija crumbles
Cook chicken thigh to internal temperature of 165°F (74°C) for 15 seconds. Use separate cutting boards and utensils for raw chicken and ready-to-eat ingredients like avocado salsa and cheese.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| chicken thigh | 6 oz |
| orange juice | 2 tbsp |
| lime juice | 1 tbsp |
| avocado salsa | 0.25 cup |
| cotija cheese | 2 tbsp |
| corn tortillas | 2 whole |
Veggie Rajas
$4.50Roasted poblano strips, corn, epazote crema, and queso fresco.
Ingredients & Food Safety ▸
- 1Step 1: Roast and peel poblano peppers, cut into strips
- 2Step 2: Sauté poblano strips with corn
- 3Step 3: Prepare epazote crema and hold cold at 41°F or below
- 4Step 4: Warm tortillas and assemble with hot rajas, cold crema, and queso fresco
Roast poblano peppers thoroughly and hold at 135°F or above if served hot. Keep epazote crema and queso fresco refrigerated at 41°F or below until assembly.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| poblano pepper | 1 whole |
| corn kernels | 0.5 cup |
| sour cream | 2 tbsp |
| epazote | 1 tsp |
| queso fresco | 2 tbsp |
| corn tortillas | 2 whole |
Lengua
$6.00Braised beef tongue, tender as butter, with onion, cilantro, salsa roja.
Ingredients & Food Safety ▸
- 1Step 1: Braise beef tongue in seasoned liquid to 145°F internal temperature until tender
- 2Step 2: Peel outer skin from cooked tongue and dice or slice meat
- 3Step 3: Hold cooked tongue hot at 135°F or above
- 4Step 4: Warm tortillas and assemble with hot lengua, fresh onion, cilantro, and salsa roja
Braise beef tongue to internal temperature of 145°F (63°C) minimum for safety. Use separate prep areas for raw tongue and ready-to-eat toppings like fresh cilantro and onion.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| beef tongue | 6 oz |
| white onion | 0.25 cup |
| cilantro | 2 tbsp |
| salsa roja | 2 tbsp |
| corn tortillas | 2 whole |
🌯 Burritos
3 items · 1 plant-based option
Super Burrito
$12.99Choice of meat, rice, beans, pico, guac, sour cream, cheese in a large flour tortilla.
Ingredients & Food Safety ▸
- 1Step 1: Cook selected meat to proper internal temperature and hold hot at 135°F or above
- 2Step 2: Prepare rice and beans, hold hot at 135°F or above
- 3Step 3: Prepare cold ingredients (pico, guac, sour cream) and hold at 41°F or below
- 4Step 4: Warm flour tortilla, assemble burrito with hot and cold components, and serve immediately
Cook protein to required internal temperature (165°F for chicken, 145°F for pork/beef) and hold at 135°F or above. Keep cold ingredients (sour cream, guacamole, pico, cheese) at 41°F or below and prevent cross-contamination from raw meats.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| protein (choice of meat) | 6 oz |
| Mexican rice | 0.75 cup |
| pinto beans | 0.5 cup |
| pico de gallo | 0.25 cup |
| guacamole | 0.25 cup |
| sour cream | 2 tbsp |
| cheese | 0.25 cup |
| flour tortilla (large) | 1 whole |
Burrito Mojado
$13.99A super burrito smothered in red or green enchilada sauce and melted cheese.
Ingredients & Food Safety ▸
- 1Step 1: Prepare super burrito following proper hot (135°F+) and cold (41°F or below) holding temps
- 2Step 2: Heat enchilada sauce to 135°F or above
- 3Step 3: Place burrito in serving dish, smother with hot sauce and cheese
- 4Step 4: Melt cheese under heat source and serve immediately at 135°F or above
Assemble burrito with properly temped hot and cold ingredients, then smother with hot enchilada sauce (135°F minimum) and melt cheese. Finished burrito must be held at 135°F or above to prevent bacterial growth.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| protein (choice of meat) | 6 oz |
| Mexican rice | 0.75 cup |
| pinto beans | 0.5 cup |
| pico de gallo | 0.25 cup |
| guacamole | 0.25 cup |
| sour cream | 2 tbsp |
| cheese | 0.5 cup |
| enchilada sauce | 0.5 cup |
| flour tortilla (large) | 1 whole |
Veggie Burrito
$10.99Rajas, rice, black beans, roasted corn, avocado, salsa. No meat, no regrets.
Ingredients & Food Safety ▸
- 1Step 1: Prepare poblano rajas, rice, black beans, and roasted corn; hold hot at 135°F or above
- 2Step 2: Prepare fresh avocado and salsa, hold cold at 41°F or below
- 3Step 3: Warm flour tortilla on clean surface
- 4Step 4: Assemble burrito with hot and cold components and serve immediately
Hold hot ingredients (rajas, rice, beans, corn) at 135°F or above and cold ingredients (avocado, salsa) at 41°F or below. Prevent cross-contamination by using dedicated utensils for each component.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| poblano rajas | 0.5 cup |
| Mexican rice | 0.75 cup |
| black beans | 0.5 cup |
| roasted corn | 0.25 cup |
| avocado | 0.5 whole |
| salsa | 0.25 cup |
| flour tortilla (large) | 1 whole |
🧀 Quesadillas
2 items · 1 plant-based option
Cheese Quesadilla
$8.99Flour tortilla, three-cheese blend, grilled crispy. Served with salsa and sour cream.
Ingredients & Food Safety ▸
- 1Step 1: Hold shredded cheese blend at 41°F or below until use
- 2Step 2: Place cheese on flour tortilla and fold, grill on both sides until cheese melts and reaches 135°F
- 3Step 3: Cut grilled quesadilla into wedges
- 4Step 4: Serve hot quesadilla with cold salsa and sour cream held at 41°F or below
Keep cheese refrigerated at 41°F or below until cooking, then grill quesadilla until cheese reaches 135°F internal temperature. Hold sour cream and salsa at 41°F or below and serve with hot quesadilla.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| flour tortilla | 1 whole |
| three-cheese blend | 1 cup |
| salsa | 2 tbsp |
| sour cream | 2 tbsp |
Chicken Quesadilla
$10.99Pollo asado, peppers, onion, three-cheese blend, grilled press.
Ingredients & Food Safety ▸
- 1Step 1: Cook pollo asado to 165°F, dice and hold hot at 135°F or above
- 2Step 2: Sauté peppers and onions to 135°F or above
- 3Step 3: Assemble tortilla with cheese, chicken, peppers, and onions; fold and grill
- 4Step 4: Cook quesadilla on both sides until cheese melts to 135°F, cut and serve
Cook chicken to 165°F internal temperature and hold at 135°F or above; sauté peppers and onions to 135°F. Use separate utensils for raw chicken and cooked ingredients; grill assembled quesadilla until cheese melts to 135°F.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| flour tortilla | 1 whole |
| pollo asado | 4 oz |
| bell peppers | 0.25 cup |
| onion | 0.25 cup |
| three-cheese blend | 1 cup |
🥣 Sides & Extras
4 items · 4 plant-based options · 4 gluten-free options
Mexican Rice & Beans
$4.99Tomato-saffron rice and slow-simmered pinto beans.
Ingredients & Food Safety ▸
- 1Step 1: Cook pinto beans until tender, season and hold at 135°F or above
- 2Step 2: Sauté aromatics, add rice and liquid, cook until rice reaches 135°F
- 3Step 3: Season rice with tomato and saffron, fluff and hold hot
- 4Step 4: Serve rice and beans hot at 135°F or above
Cook rice and beans to 135°F or above and maintain hot holding temperature throughout service. Cool any leftovers rapidly from 135°F to 70°F within 2 hours, then 70°F to 41°F within an additional 4 hours.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| long grain rice | 0.5 cup |
| tomato sauce | 0.25 cup |
| saffron | 0.125 tsp |
| pinto beans | 0.5 cup |
| onion | 2 tbsp |
| garlic | 1 cloves |
Chips & Salsa
$3.99House-fried tortilla chips with rotating fresh salsa — ask what's hot today.
Ingredients & Food Safety ▸
- 1Step 1: Cut corn tortillas into wedges and fry in hot oil until crispy
- 2Step 2: Drain fried chips and season with salt
- 3Step 3: Prepare fresh salsa with raw vegetables and seasonings, hold at 41°F or below
- 4Step 4: Serve chips at room temperature with cold salsa
Fry tortilla chips to proper crispness and hold in dry environment to maintain quality; no temperature control required once fried. Prepare fresh salsa daily and hold at 41°F or below, date-marking for 7-day use.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| corn tortillas | 4 whole |
| vegetable oil | 2 cups |
| fresh salsa | 0.5 cup |
| salt | 0.5 tsp |
Fresh Guacamole
$2.99Made to order. Avocado, lime, jalapeño, cilantro, tomato, sea salt.
Ingredients & Food Safety ▸
- 1Step 1: Wash and sanitize all fresh produce (avocado, jalapeño, cilantro, tomato)
- 2Step 2: Dice tomato and jalapeño, chop cilantro on clean cutting board
- 3Step 3: Mash avocado with lime juice and salt, fold in diced vegetables and cilantro
- 4Step 4: Hold finished guacamole at 41°F or below until service
Prepare guacamole fresh to order using clean utensils and washed produce. Hold finished guacamole at 41°F or below and discard after 24 hours due to rapid oxidation and fresh produce content.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| avocado | 2 whole |
| lime juice | 1 tbsp |
| jalapeño | 1 whole |
| cilantro | 2 tbsp |
| tomato | 0.25 cup |
| sea salt | 0.5 tsp |
Elote (Street Corn)
$3.99Grilled corn on the cob, mayo, cotija, chili powder, lime.
Ingredients & Food Safety ▸
- 1Step 1: Grill whole corn cobs until kernels reach 135°F and have char marks
- 2Step 2: Brush hot corn with cold mayonnaise held at 41°F or below
- 3Step 3: Sprinkle with cotija cheese, chili powder, and squeeze lime juice
- 4Step 4: Serve immediately while corn is hot
Grill corn to 135°F or above and serve hot immediately. Keep mayonnaise and cotija cheese refrigerated at 41°F or below; apply to hot corn just before service to minimize time in danger zone.
📐 Recipe Scaler ▸
| Ingredient | Amount |
|---|---|
| corn on the cob | 1 whole |
| mayonnaise | 2 tbsp |
| cotija cheese | 0.25 cup |
| chili powder | 1 tsp |
| lime | 0.5 whole |
🥤 Drinks
4 items · 4 plant-based options · 4 gluten-free options
Agua Fresca
$3.99Rotating flavors — hibiscus, watermelon, cucumber-lime. Ask what's in the jug.
Horchata
$3.99Creamy rice and cinnamon drink, lightly sweetened, served cold.
Mexican Coke
$3.50The real thing — cane sugar, glass bottle.
Jarritos
$3.50Assorted flavors: tamarind, mandarin, lime, strawberry, guava.