BREAKFAST BURRITO

INGREDIENTS:

14 INCH FLOUR TORILLA

5 OZ MEAT/VEG OPTION

2 SCRAMBLED EGGS

3 OZ CHOICE OF BEANS

4 OZ PAPAS

1 OZ LIME CILANTRO CREMA

2 OZ CHEDDAR JACK CHEESE

GARNISH 1 OZ LETTUCE, 1OZ TOMATO, DOLLOP OF CREMA

DIRECTIONS:

1. Heat tortilla on flattop on both sides

2. make two scrambled eggs and heat up meat/veg option

3. Remove tortilla from grille and put inside, meat/veg option, eggs, beans, papas, crema, and cheese

4. Roll burrito up and place on grille to seal

5. Remove from grill cut in half and place on plate

6. Garnish with lettuce, dollop crema, and tomato

BREAKFAST ENCHILADAS

Ingredients:

TWO 6 INCH CORN TORTILLAS

1 SCRAMBLED EGG PER ENCHILADA

2 OZ CHOICE OF MEAT/ VEG OPTION IN EACH TORTILLA

4 OZ RED OR GREEN ENCHILADA SAUCE

3 OZ CHEESE ON TOP

3 PIECES OF SHRIMP PER ENCHILADA

1/2 OZ ONION 4 OZ CHEESE (FOR CHEESE AND ONION)

3 OS BEANS AND 3 OZ RICE FOR SIDE

Directions:

1. Heat both tortillas on the grill on both sides with some oil

2. Remove Tortillas from grill and roll the eggs and meat or veg option into them

3.Top them with either Red or Green Enchilada sauce, after top with 2oz of cheese and place into salamander

4. Remove from Salamander after the cheese is melted

5. Add choice of beans and rice to the plate

6. garnish with lettuce, crema, and tomato

BREAKFAST TACO

INGREDIENTS:

ONE 6 INCH CORN TORTILLA

2 OZ SCRAMBLED EGG

1/2 OZ QUESO FRESCO

1.5 OZ CHOICE OF MEAT/VEG

if MECHADA, ADD ONE PLANTAIN

DIRECTIONS:

1. Grille tortilla
2. Remove tortilla from the grille, and place 2 oz scrambled egg, meat/ veg choice (also add plantain if Mechada)
3. Garnish with queso fresco

BREAKFAST TACO PLATE

INGREDIENTS:

TWO 6 INCH CORN TORTILLA

2 OZ SCRAMBLED EGG PER TACO

1/2 OZ QUESO FRESCO PER TACO

1.5 OZ CHOICE OF MEAT/VEG PER TACO

if MECHADA, ADD ONE PLANTAIN PER TACO

3 OZ RICE

3 OZ BEANS  

DIRECTIONS:

1. Grille tortilla
2. Remove tortilla from the grille, and place 2 oz scrambled egg, meat/veg choice (also add plantain if Mechada) Per taco
3. Add side of rice and beans
4. Garnish with queso fresco

BREAKFAST TOSTADAS

Ingredients:

2 TOSTADA SHELLS

1 EGG COOKED TO ORDER PER TOSTADA

2 OZ RICE PER TOSTADA

2 OZ CHOICE OF BEAN PER TOSTADA

3 OZ CHOICE OF MEAT/VEG OPTION PER TOSTADA

1 OZ TOMATO PER TOSTADA

1/2 OZ LIME CILANTRO CREMA PER TOSTADA

2 SLICES AVOCADO PER TOSTADA

GARNISH LETTUCE QUESO FRESCO

Directions:

1. Place two tostada shells on a plate

2. Cook eggs to order and cook meat or veg option to order

3. Place on tostada shells rice, beans, meat or veg option, eggs, lettuce, tomato, queso, and crema

4. Garnish with Avocado

CHILAQUILES

Ingredients:

TWO EGGS COOKED TO ORDER

3 OZ OF TORTILLA STRIPS

4 OZ CHOICE OF MEAT/ VEG OPTION

4 OZ RED OR GREEN SAUCE

2 OZ CHEDDAR JACK CHEESE

1 OZ ONION

1 OZ LIME CILANTRO CREMA

3 OZ RICE

3 OZ CHOICE OF BEANS

Directions:

1. Cook eggs to order and place on plate

2. Fry tortilla strips in pan with choice of sauce

3. place tortilla strips on top of eggs, top with cheese and crema

4. Add choice of beans and rice

5. Place meat/veg option in middle of plate

6. Garnish beans with queso fresco

CHORIZO AND EGGS

Ingredients:

5 OZ CHORIZO OR SOY CHORIZO

3 EGGS SCRAMBLED

3 OZ RICE

3 OZ BEANS

SIDE OF TOTILLAS

(CAN BE SERVED WITH SIDE OF PAPAS OR FRUIT CUP)

Directions:

1. Cook Chorizo or Soy Chorizo on flattop

2. Cook Scrambled Eggs on flattop and combine with chorizo

3. Put mixture on plate

4. Add side of rice and beans, or papas, or fruit

5. If it has rice and beans then garnish the beans with Queso Fresco

DESPIERTA

Ingredients:

TWO EGGS COOKED TO ORDER

5 OZ MEAT/VEG OPTION

I OZ TOMATOES

3 OZ RANCHERO SAUCE

1 OZ CHEDDAR JACK CHEESE

4 SLICES JALAPENO

1 OZ ONIONS

3 OZ RICE

3 OZ BEANS

SERVERED WITH CHOICE OF TORTILLAS

Directions:

1. Prepare eggs to order and place on plate

2. Top eggs with red sauce and cheese and jalapenos

3 Add rice and beans to plate

4 Add choice of meat/veg option to the middle of the plate

5. Garnish beans with queso fresco

EL GRINGO

Ingredients:

2 EGGS COOKED TO ORDER

3 SLICES BACON OR 2 SAUSAGE PATTIES

1 SLICE WHITE BREAD

4 OZ SIDE OF PAPAS

1 OZ SIDE OF PRESERVES

Directions:

1. Cook eggs to order

2. Toast bread on flattop

3. Cook sausage or bacon to order

4. Place eggs, papas, sausage or bacon, and toast on plate

5. Serve with 1 oz side of preserves

EL SOL BURRITO

INGREDIENTS:

14 INCH FLOUR TORILLA

5 OZ MUSHROOMS

6 PIECES OF SHRIMP

3 OZ CHOICE OF BEANS

4 OZ PAPAS 

FOR TOPPING:

4 OZ RED CHILAQUILE SAUCE

4 OZ GREEN CHILAQUILE SAUCE

2 SUNNY SIDE UP EGGS

DIRECTIONS:

1. Heat tortilla on flattop on both sides

2. Cood shrimp and mushrooms on grille

3. Remove tortilla from grill and put inside Shrimp, Mushrooms, Papas, beans, and crema

4. Roll burrito up and place on grille to seal

5. Remove from grill place on plate, top with both enchilada sauces as shown in picture

6. Top with Two sunny side up eggs

7.Garnish with lettuce and serve with knife

FIESTA BURGER

INGREDIENTS:

8 OZ PATTY

2 SLICES BACON

1 EGG COODED TO ORDER

1 TELERA ROLL

2 SLICES SHARP CHEDDAR CHEESE

3 SLICES JALAPENOS

1 OZ CILANTRO

3 OZ RICE

3 OZ CHOICE OF BEANS

GARNISH OF QUESO FRESCO TOMATOES AND LETTUCE

DIRECTIONS:

1. Grille burger to desired temp
2. Toast Telera on grill alongside bacon
3. Cook egg to order
4. Place cilantro jalapenos and cheese on top of burger, until cheese melts
5. Remove Telera and burger from grille, place on large oval plate. Place egg and bacon on burger
6. Garnish lettuce and tomato
7. Add rice and beans
8. Garnish beans with fresco

HUEVOS DIVORCIADOS

Ingredients:

2 EGGS COOKED TO ORDER

4 OZ RED SAUCE

4 OZ GREEN SAUCE

5 OZ CHOICE OF MEAT/VEG OPTION

3 OZ RICE

3 OZ CHOICE OF BEANS

SERVED WITH SIDE OF TORTILLAS

Directions:

1. Cook eggs to order AND place one on either side of the plate as shown

2. Place meat/veg in middle of plate

3. Put rice an beans in empty spots on either side of meat

4. Put Red sauce on one egg and green sauce on other egg

5. Garnish beans with queso fresco

HUEVOS RANCHEROS

Ingredients:

2 EGGS COOKED TO ORDER

2 CORN TOTILLAS

4 OZ RED SAUCE

2 OZ ONIONS

2 OZ DICED BELL PEPPERS

3 OZ RICE

3 OZ CHOICE OF BEANS

5 OZ MEAT/VEG OPTION IF REQUESTED

Directions:

1. Cook eggs to order AND sauté peppers and onions

2. Warm tortillas on grille and place on plate

3. Place eggs on top of tortillas

4. Place peppers and onions on top of eggs and top with red sauce

5. Place side of rice an choice of beans on plate

(If meat/veg is ordered it goes in center of plate)

KIDS CAKES

INGREDIENTS:

9 OZ PANCAKES BATTER

2 OZ BLUEBERRIES

2 OZ MAPLE SYRUP

BUTTER PACKET

ORANGES

GARNISH POWDERED SUGAR

DIRECTIONS:

1. Drop pancake batter on grill, 3 oz for each pancake
2. Let bubbles form on the surface of the batter, once bubbles stop forming flip the pancake
3. Finish cooking the pancakes and plate them
4. Garnish with blueberries, powdered sugar maple syrup , butter and orange

MIGAS

Ingredients:

TWO SCRAMBLED EGGS 

2 OZ MIGAS TORTILLA STRIPS 

2 OZ CHEDDAR JACK CHEESE

5 OZ OF MEAT/VEG OPTION

3 OZ RICE

3 OZ BEANS

Directions:

1. Cook scrambled eggs to order and place on plate

2. Top with migas tortilla strips

3 Melt cheese in salamander on top of dish

4 Add choice of meat/veg option to the middle of the plate

5. Add choice of beans and rice

6. Garnish beans with queso fresco

PAPAS CON CHORIZO BOWL

INGREDIENTS:

6 OZ PAPAS

5 OZ CHORIZO OR SOY CHORIZO

2 EGGS COOKED TO ORDER

3 OZ CHOICE OF BEANS

2 OZ CHEDDAR JACK CHEESE

1 OZ LIME CILANTRO CREMA

1 OZ TOMATO

1 OZ SAUTEED ONION

1/2 OZ SAUTEED JALAPENOS

2 OZ SIDE OF RANCHERO SAUCE 

FOUR 5 INCH CHOICE OF TORTILLAS

DIRECTIONS:

1. Place papas on bottom of bowl, and then cook Chorizo and put it in next, then take cooked onion and jalapenos and put in bowl.

2. Topo with cheese

3. Place eggs cooked to order on top

4. Top with crema tomato and cilantro

5. Serve with side of Tortillas and Side of Ranchero sauce

PIG OUT TORTA

INGREDIENTS:

1 TELERA ROLL

6 OZ PIBIL

2 SLICES BACON

2 OZ GARLIC AIOLI

1 EGG COOKED TO ORDER

2 OZ PICKLED ONION

2 OZ LETTUCE

2 OZ TOMATOES

2 SLICES SHARP CHEDDAR CHEESE

3 OZ RICE

3 OZ CHOICE OF BEANS

GARNISH OF QUESO FRESCO 

DIRECTIONS:

1. Toast Telera bread and spread garlic aioli on bottom bun
2. On bottom bun add Pibil, egg, bacon, lettuce and tomato
3. On top but put two slices of cheddar and place under salamander
4. Plate the Telera with side of rice and beans
5. Garnish beans with queso fresco

RUMCHATA FRENCH TOAST

INGREDIENTS:

2 SLICES BRIOCHE BREAD

2 OZ BLUEBERRIES

2 OZ MAPLE SYRUP

BUTTER PACKET

ORANGES

GARNISH POWDERED SUGAR

DIRECTIONS:

1. Toast the Brioche slices, 1 minute on each side
2. Soak toasted Brioche in rumchata
3. Cook toast fir 4 minutes each side
4. Plate and garnish with blueberries, powdered sugar, oranges and maple syrup

TOFU VEGAN DIVORCIADOS

Ingredients:

6 OZ TOFU

3 OZ RANCHERO SAUCE

3 OZ GREEN SAUCE

3 OZ BLACK BEANS

3 OZ RICE

SIDE OF TORTILLAS 

GARNISH CILANTRO

Directions:

1. Grill tofu AND heat up tortillas
2. Plate tofu 3 oz on opposite sides of oval plate
3. Smother one side of tofu in ranchero sauce
4. Smother other side of tofu in green sauce
5. Add rice and black beans
6. Garnish beans and tofu with cilantro

TOFU VEGAN RANCHERO

Ingredients:

6 OZ TOFU

2 OZ MIXED BELL PEPPER

4 OZ RANCHERO SAUCE

3 OZ BLACK BEANS

3 OZ RICE

TWO 6 INCH TORTILLAS 

GARNISH CILANTRO

Directions:

1. Grill tofu with bell peppers
2. Heat tortillas place them on small oval plate
3. Top tortillas with grilled tofu and peppers
4. Smother in ranchero sauce
5. Add rice and black beans
6. Garnish beans with cilantro

Directions:

1. Grill tofu with bell peppers
2. Heat tortillas place them on small oval plate
3. Top tortillas with grilled tofu and peppers
4. Smother in ranchero sauce
5. Add rice and black beans
6. Garnish beans with cilantro

TOFU VEGAN SCRAMBLER

Ingredients:

3 OZ SOY CHORIZO

5 OZ TOFU

3 OZ RICE

3 OZ BLACK BEANS

SIDE OF TORTILLAS 

GARNISH CILANTRO

Directions:

1. Grill tofu AND soy chorizo together and season lightly
2. Remove from grille, and plate
3. Add side of black beans and rice
4. Garnish beans with cilantro

VEGAN CHILAQUILES

Ingredients:

3 OZ OF CHILAQUILES TORTILLA STRIPS

5 OZ TOFU

4 OZ CHOICE OF VEG

4 OZ RED OR GREEN SAUCE

2 OZ ONION

1 OZ CILANTRO

3 OZ RICE

3 OZ BLACK BEANS

Directions:

1. Fry Chillaquiles tortillas strips in a pan with choice of sauce and top with onion and cilantro
2. Place tortilla strips on top of tofu 
3. Place veg option in middle of plate
4. Place rice and black beans on one side of plate 
5. Garnish beans with cilantro

VEGAN TOFU BURRITO

Ingredients:

14 INCH TORTILLA 

5 OZ HERBED TOFU

5 OZ SAUTEED VEGGIE MIZ

2 OZ MIXED BELL PEPPERS

3 OZ MUSHROOM MIX

Directions:

1. Warm tortilla

2. Grille tofu peppers and mushroom mix

3. Sautee veggies

4. Put all in tortilla and wrap

5 Set on grille to seal

6. Cut in half and garnish with lettuce and tomatoes

VEGAN TOFU WET BURRITO

Ingredients:

14 INCH TORTILLA 

5 OZ HERBED TOFU

5 OZ SAUTEED VEGGIE MIZ

2 OZ MIXED BELL PEPPERS

3 OZ MUSHROOM MIX

4 OZ RANCHERO SAUCE

Directions:

1. Warm tortilla

2. Grille tofu peppers and mushroom mix

3. Sautee veggies

4. Put all in tortilla and wrap

5. Set on grille to seal

6. Smother in 4 oz ranchero sauce

7. Cut in half and garnish with lettuce and tomatoes

8.Serve with knife

WET BREAKFAST BURRITO

INGREDIENTS:

14 INCH FLOUR TORILLA

5 OZ MEAT/VEG OPTION

2 SCRAMBLED EGGS

3 OZ CHOICE OF BEANS

4 OZ PAPAS

1 OZ LIME CILANTRO CREMA

2 OZ CHEDDAR JACK CHEESE

6 OZ RANCHERO SAUCE

1 OZ CHEDDAR JACK CHEESE FOR TOP

GARNISH LETTUCE, TOMATO, SWISH OF CREMA

DIRECTIONS:

1. Heat tortilla on flattop on both sides

2. make two scrambled eggs and heat up meat/veg option

3. Remove tortilla from grille and put inside, meat/veg option, eggs, beans, papas, crema, and cheese

4. Roll burrito up and place on grille to seal

5. Remove from grill place on plate, top with ranchero sauce and 1oz cheese, place in salamander to melt

6. Remove from Salamander and top with swish of crema

Garnish with lettuce, swish crema, and tomato 

7.Served with knife