AVOCADO SALAD

INGREDIENTS:

6 OZ SALAD MIX

4 SLICES AVOCADO

2 OZ RED CABBAGE

1 OZ TOMATO

2 OZ CHOICE OF DRESSING 

DIRECTIONS:

1. Place salad mix into bowl

2. Top with red cabbage, tomato, and avocado

3. Serve with side of dressing

AVOCADO WRAP (HAPPY HOUR)

Ingredients:

TWO 5 INCH FLOUR TORTILLAS

5 SLICES AVOCADO PER WRAP

1 OZ PICO DE GALLO PER WRAP

2 OZ LETTUCE PER WRAP

GARNISH 1 OZ LETTUCE 1/2 OZ TOMATOE

Directions:

1. Take two 5 inch flour tortillas

2. Put avocado, pico de gallo, and lettuce into wrap

3. roll tortillas up tightly and cut in half with a bias cut

4 Arrange as shown in picture with all 4 facing out

5. Garnish in middle

Best Burrito 

Ingredients:

14 inch tortilla

6oz pibil

4oz rice

2 oz cheddar jack cheese

1 oz lime cilantro crema

4 oz of pinto beans

6 oz red enchilada sauce

6 oz green enchilada sauce

dollop of crema on top of burrito (so they know it isn't vegan)

Directions:

1. Place Tortilla on Grill and warm Both Sides Thoroughly

2. Remove from Grill and Put in Pibil, Rice, Avocado, Cheese, Crema, and Choice of Beans

3.Roll Burrito and Place on Grill to Seal it

4.Top half of the Burrito with green enchilada sauce and the other half with red enchilada sauce

5. Garnish with 3oz Lettuce on side of burrito

6. Serve with Steak Knife placed Under Burrito

CEVICHE

Ingredients:

6 OZ PORTION OF CEVICHE

4 SLICES WATERMELON RADISH

4 SLICES AVOCADO

Directions:

1. Scoop portion of ceviche into black bowl

2. Place watermelon radish around all sides of bowl

3.cut and place 4 slices of avocado around bowl

4.Serve with Side of chips large spoon and Valentinas hot sauce

CHEESE QUESDADILLA/ QUESADILLA ENTREE/ MUSHROOM QUESADILLA

Ingredients:

(CHEESE)

12 INCH TORTILLA

12 OZ CHEDDAR JACK CHEESE

(ENTREE)

5 OZ MEAT OR VEG OPTION

10 OZ OF CHEDDAR JACK CHEESE

(MUSHROOM)

6 OZ MUSHROOMS AND CORN MIX

10 OZ CHEDDAR JACK CHEESE

4 OZ AVOCADO

2 OZ QUESO FRESCO

Directions:

1. Place Cheese and meat or veg option, or cheese and mushroom mix on the tortilla and place on the grill to heat

2. Grille quesadilla for 4 minutes then fold over

3. Brown both sides of Quesadilla thouroughly

4. Remove from grill and cut into four equal pieces

5. Arrange on plate and garnish with 1 oz Lettuce, dollop of crema on lettuce, and garnish with tomatoes

CORAZON BURGER

INGREDIENTS:

1 TELERA BREAD ROLL

8 OZ BURGER PATTY

2 SLICES SHARP CHEDDAR CHEESE

1 OZ OF JALAPENOS

1/2 OZ CILANTRO

3 OZ LETTUE

1 OZ TOMATOES

2 SHAKES OF GRILLE SEASONING

DIRECTIONS:

1.Cut Telera Roll in half and trim edges and place on grill to toast, also Place Burger patty on grill to cook, season with grill seasoning

2.After 4 Minutes turn burger patty over to sear other side and season with grill seasoning, also remove telera roll from grill once toasted

3.After cooking Burger Patty to desired doneness place Jalapenos and cilantro on top as well as cheddar cheese

4.Melt cheese on top with Lid and water

5.Place Burger onto the Telera Roll and place on the side lettuce, and tomatoes

6.Serve with side of rice and choice of beans or chips and salsa, or salad

7.Serve with Steak Knife placed Under BuN

CORAZON BURRITO (DINNER BURRITO)

INGREDIENTS:

14 INCH TORTILLA 

6OZ CHOICE OF MEAT OR VEG OPTIONS

4 OZ RICE

2 OZ CHEDDAR JACK CHEESE

2OZ AVOCADO

2 OZ LIME CILANTRO CREMA

4 OZ CHOICE OF BEANS

DIRECTIONS:

1.Place Tortilla on Grill and warm Both Sides Thoroughly

2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema

3.Roll Burrito and Place on Grill to Seal it

4.Remove Burrito from Grill and cut in half place on plate

5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side

CORAZON BURRITO (LUNCH BURRITO)

INGREDIENTS:

12 INCH TORTILLA 

4OZ CHOICE OF MEAT OR VEG OPTIONS

3 OZ RICE

2 OZ CHEDDAR JACK CHEESE

2OZ AVOCADO

2 OZ LIME CILANTO CREMA

4 OZ CHOICE OF BEANS

DIRECTIONS:

1.Place Tortilla on Grill and warm Both Sides Thoroughly

2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema

3.Roll Burrito and Place on Grill to Seal it

4.Remove Burrito from Grill and cut in half place on plate

5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side

CORAZON ENSALADA

INGREDIENTS:

6 OZ SALAD MIX

5 OZ MEAT/VEG OPTION

(7 SHRIMP IF THAT IS CHOICE)

3 OZ RICE

3 OZ CHOICE OF BEANS

2 OZ CHEDDAR JACK CHEESE

1 OZ TOMATOES

1 OZ LIME CILANTRO CREMA

5 SLICES AVOCADO

1/2 OZ CILANTRO

2 OZ CHOICE OF SALAD DRESSING

DIRECTIONS:

1. Place 6 oz salad mix into bowl

2. Tope with meat or veg option, Rice, Beans, cheese, tomatoes, crema, avocado, and cilantro

3. Serve with side of dressing (default is chipotle ranch)

ENCHILADA SUIZAS

Ingredients:

TWO 6 INCH CORN TORTILLAS

3 OZ CHOICE OF CHICKEN PER TORTILLA

4 OZ GREEN ENCHILADA SAUCE

2 OZ CHEESE ON TOP

Directions:

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

2. Remove Tortillas from grill and roll the chicken into them

3.Top them withGreen 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 2oz lettuce, 1/2 oz crema, and 1/2 oz tomato

ENCHILADAS

Ingredients:

TWO 6 INCH CORN TORTILLAS

3 OZ CHOICE OF MEAT/ VEG OPTION IN EACH TORTILLA

4 OZ RED OR GREEN ENCHILADA SAUCE

1 OZ CHEESE ON TOP

4 PIECES OF SHRIMP PER TORTILLA SHELL

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

Directions:

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

2. Remove Tortillas from grill and roll the 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 2oz lettuce, 1/2 oz crema, and 1/2 oz tomato

FAJITAS

Ingredients:

12 OZ PORTION OF FAJITA VEGETABLES (PRE PORITON)

1/2 OZ JALAPENO SLICES

1/2 OZ MINCED GARLIC

9 OZ MEAT OR VEG OPTION

(9 PIECES OF SHRIMP FOR SHRIMP OPTION)

(5 PIECES SHRIMP OZ MEAT FOR COMBO)

FOUR 6 INCH FLOUR OR CORN TORTILLAS

3 OZ RICE

3 OZ CHOICE OF BEANS

TOTAL SEASONING 

SALT AND PEPPER TO TASTE

4 FL OZ H20

Directions:

1. Heat up a skillet on the stove on medium high heat, add some oil and heat, ask your grill cook to drop the meat asked for on the ticket onto the grill to be cooked.

2. Add jalapeno and garlic to the pan and saute

3. Add Fajita Vegetetables, add salt and pepper, add total seasoning

4. continue to saute veggies, add meat option from grill, ask cook to drop required tortillas on the grill.

5. Heat a Cast Iron pan on medium high heat on the stovetop

6. Pour Cooked Fajitas onto the Cast iron pan, put a sleeve on the cast iron pan and place it onto a wooden holder, set in window

7. Serve with side of rice and beans on separate plate and tortillas wrapped in a basket 

8. Knife with steak fajitas and large spoon with all fajitas

HOUSE SALAD

INGREDIENTS:

4 OZ SALAD MIX

2 OZ RED CABBAGE

1 OZ TOMATOE

2 OZ CHOICE OF DRESSING

DIRECTIONS

1. Place salad mix onto round plate

2. Top with cabbage, tomatoes, and avocado

3. Serve with side of choice of dressing

JICAMA SHRIMP TACOS

INGREDIENTS:

FOUR 4 INCH TORTILLAS STACKED 

6PIECES OF SHRIMP (3 PER TACO)

1 OZ JICAMA SLAW PER TACO

1 SLICE OF WATERMELON RADISH PER TACO

GRILLE SEASONING FOR SHRIMP

3 OZ RICE

3 OZ BEAN CHOICE

DIRECTIONS:

1. Heat tortillas on grille

2. Grille Shrimp on flattop and season with grill seasoning

3. Remove tortillas and shrimp from grill once cooked and place into tacos

4. Top with Jicama slaw, Cilantro, and watermelon radish

5. Serve  with side of rice and choice of beans, top beans with 1oz queso fresco

6. Garnish with 2 limes

KID BURGER

Ingredients:

1 TELERA ROLL

8 OZ BURGER PATTY

(2 SLICES SHARP CHEDDAR CHEESE IF ORDERED)

GRILLE SEASONING

Directions:

1. Cut Telera Roll in half and and place on grill to toast, also Place Burger patty on grill to cook, season with grill seasoning

2. After 4 Minutes turn burger patty over to sear other side and season with grill seasoning, also remove telera roll from grille after toasted

3. After cooking to well done remove an put into Telera roll

KID TACO

Ingredients:

TWO 4 INCH CORN TORTILLAS

2OZ MEAT OR VEG OPTION

1OZ CHEDDAR JACK CHEESE

Directions:

1. Warm tortillas on grille with light oil

2. Place meat or veg option

3. Top with cheese

KIDS QUESADILLA

INGREDIENTS:

8 INCH FLOUR TORTILLA

6 OZ CHEDDAR JACK CHEESE

DIRECTIONS:

1. Place cheese onto tortilla

2. Grille quesadilla for 4 minutes then fold over

3 Brown both sides of quesadilla thoroughly

4 Remove from grille and cut into three equal pieces

5. Arrange on small plate and serve

LUNCH PLATE

Ingredients:

5 OZ MEAT/VEG OPTION

3 OZ CHOICE OF BEANS

3 OZ RICE

SIDE OF CHOICE OF TORTILLAS

GARNISH 1 OZ LETTUCE 1/2 OZ TOMATOE 

GARNISH BEANS 1/2 OZ QUESO FRESCO

Directions:

1. Warm tortillas on grille

2. Place meat option in middle of plate

3. Place rice and beans as shown on either side of plate

4. Garnish

MINI CHIMI (HAPPY HOUR)

Ingredients:

TWO 5 INCH FLOUR TORTILLAS

1ST CHIMI - 2 OZ CHEDDAR JACK CHEESE

2 OZ PORK PIBIL

1 OZ PICKLED ONION

2ND CHIMI- 2 OZ CHEDDAR JACK CHEESE

2 OZ MECHADA

Directions:

1. Take both tortillas and fill one with the first set of ingredients, and the second one with the second set of ingredients

2. Roll the tortillas tightly and use a toothpick to keep them closed

3.Drop both Chimis in the deep fryer and fry for 3 to 4 minutes or until golden brown

4. Remove from fryer shake off excess oil and cut in half on a bias cut

5. Arrange on plate all 4 facing outwards

6. Garnish center of plate with 2oz lettuce, 1/2 oz crema, and 1oz Tomato

MINI QUESADILLA (HAPPY HOUR)

Ingredients:

8 INCH FLOUR TORTILLA

8 OZ CHEDDAR JACK CHEESE

GARNISH OF LETTUCE TOMATO AND CREMA 

Directions:

1. Place cheese onto tortilla

2. Grille quesadilla for 4 minutes then fold over

3.Brown both sides of quesadilla thoroughly

4. Remove from grille and cut into three equal pieces

5. Arrange on small plate, garnish with 2 oz. lettuce, 1/2 oz. crema and 1/2 oz. tomato

6. Garnish center of plate with 2oz lettuce, 1/2 oz crema, and 1oz Tomato

MUSSELS

Ingredients:

4 PCS SHRIMP

13-14 MUSSELS 

2 OZ CHORIZO

2OZ ONION

1/2 OZ GARLIC

2 OZ DICED TOMATO

1 OZ CILANTRO41 TELERA BREAD SLICED AND TOASTED WITH BUTTER

12 FLUID OZ OF WHITE WINE

1/2 OZ JALAPENO

Directions:

1. Heat a Saute pan over Medium High heat and add Onion, garlic, jalapeno, and chorizo and saute

2. Next add shrimp and Mussels, deglaze pan with white wine

3.Allow mixture to cook until mussels are steamed open

4.Slice and Toast 1 Telera roll with butter on grilland place in basket, Place a soup cup and a mussel fork in bowl and set in basket

5.Pour Mussel mixture into Ceramic Boat place onto a plate, garnish with tomatoes and cilantro

NACHOS (DINNER)

Ingredients:

8 OZ TORTILLA CHIPS (ENOUGHT TO FILL OVAL PLATE)

5 OZ CHOICE OF MEAT OR VEG OPTION

4 OZ CHEDDAR JACK CHEESE

3 OZ CHOICE OF BEANS

4 OZ RED SALSA

2 OZ LIME CILANTRO CREMA

5 SLICES OF AVOCADO

Directions:

1. Place nachos onto oval plate top with cheese and melt in Salamander

2. Remove from Salamander and top with meat, bean option, salsa

3.place a second plate under the nacho plate for the heat and serve

4. Crema and avocado on top for garnish with cilantro

NACHOS (HAPPY HOUR)

Ingredients:

4 OZ TORTILLA CHIPS (ENOUGHT TO FILL OVAL PLATE)

2 OZ CHOICE OF MEAT OR VEG OPTION

4 OZ CHEDDAR JACK CHEESE

2 OZ CHOICE OF BEANS

3 OZ RED SALSA

1 OZ LIME CILANTRO CREMA

Directions:

1. Place nachos onto round plate top with cheese and melt in Salamander

2. Remove from Salamander and top with meat, bean option, salsa

3.place a second plate under the nacho plate for the heat and serve

4. Crema on top for garnish with cilantro

REGULAR TACO

Ingredients:

2 OZ CHOICE OF MEAT OR VEG OPTION

1/2 OZ QUESO FRESCO

1/2 OZ TOMATOE

1/2 OZ CILANTRO

1/2 OZ ONIONS

TWO 4 INCH TORILLAS

1 SLICE WATERMELON RADISH

Directions:

1. Warm 2-4 inch tortillas on the grill on both sides with a small amount of oil

2. remove from grill and fill with meat or veg option

3.Top with queso, tomato, cilantro, onion, and slice of watermelon radish on top and serve

**This build card is for regular tacos, pollo, asada, mechada, ground beef,carnitas, chorizo, and tilapia, and shrimp**

SALMON BURRITO

INGREDIENTS: 

14 INCH TORTILLA  

6OZ SALMON (GRILLED) 

2 OZ RED CABBAGE 

2 OZ CHEDDAR JACK CHEESE 

2OZ AVOCADO 

2 OZ CHIPOTLE AIOLI 

4 OZ RICE 

GRILLE SEASONING 

DIRECTIONS: 

1.Place Tortilla on Grill and warm Both Sides Thoroughly, at the same time Drop Salmon on grill and cook thoroughly season with grill seasoning, as well as 2oz of yellow squash 

2.Remove Tortilla from grill and put in , Salmon, yellow Squash, Red Cabbage, Chipotle Aioli, Avocado, Cheddar Cheese, and Rice. 

3.Roll Burrito and Place on Grill to Seal it 

4.Remove Burrito from Grill and cut in half place on plate 

5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side as well as 2 limes

SALMON TACOS

Ingredients:

TWO 5 INCH FLOUR TORTILLAS

3 OZ SALMON STRIP PER TACO

1/2 OZ RED CABBAGE PER TACO

1/2 OZ SHREDDED LETTUCE PER TACO

1/2 OZ 1/2 OZ CHIPOTLE AIOLI PER TACO

1 SLICE WATERMELON RADISH

Directions:

1. Warm 5 inch tortillas on the grill on both sides

2. Place strip of salmon onto grill with a small amount of oil and season

3.Flip salmon after 3 minutes of cook time and cook other side

4.Remove tortilla from grill and place salmon inside 

5.Top taco with red cabbage, lettuce, chipotle aioli and slice of watermelon radish

SALMON TOSTADAS

Ingredients:

TWO LARGE TOSTADA SHELLS

3 OZ SALMON PER TOSTADA

2 OZ CHOICE OF BEANS PER TOSTADA

2 OZ RICE PER TOSTADA

3 OZ LETTUCE PER TOSTADA

1 OZ DICED TOMATO PER TOSTADA.

1 OZ CHIPOTLE AIOLI PER TOSTADA

1 OZ QUESO FRESCO PER TOSTADA

2 PIECES SLICED AVOCADO PER TOSTADA

1 OZ RED CABBAGE

Directions:

1. Take two tostada shells from package and place on large plate, Grill salmon on grill and season with grill seasoning.

2. Top shells with rice, beans,meat or veg option, lettuce, tomato, crema, avocado, and queso fresco

3. GARNISH WITH 3 LIMES AND SERVE

( For Lunch portion only 1 tostada)

SAUTEED VEGGIES

INGREDIENTS:

5 OZ VEGETABLES

OIL1 FL OZ WHITE WINE

SALT

PEPPER

TOTAL SEASONING

DIRECTIONS:

1. Heat a sauté pan on medium high heat and put some oil in it

2. once hot add garlic and vegetables

3. Season with salt, pepper, and total seasoning

4.When vegetables start to get al Dente add the white wine and burn it off for 30 seconds more of cooking

5. Use in whatever dish is required

SEAFOOD TRIO BURRITO (DINNER)

INGREDIENTS: 

14 INCH TORTILLA  

2 OZ SALMON (GRILLED) 

2OZ TILAPIA

2OS SHRIMP

3 OZ SALAD MIX

2 OZ CHEDDAR JACK CHEESE 

2OZ AVOCADO 

2 OZ CHIPOTLE RANCH

4 OZ RICE 

2 OZ PICO DE GALLO

GRILLE SEASONING 

DIRECTIONS: 

1.Place Tortilla on Grill and warm Both Sides Thoroughly, at the same time drop Tilapia, Salmon, and Shrimp onto grill and season with grill seasoning.

2.Remove Tortilla from grill and put in Salmon, Tilapia, Shrimp, Chipotle Ranch, Salad Mix, Avocado, Pico de Gallo, Rice, and Cheese.

3.Roll Burrito and Place on Grill to Seal it 

4.Remove Burrito from Grill and cut in half place on plate 

5.Garnish with 3oz lettuce, 1oz queso fresco, and 1oz tomato on the side as well as 2 limes

STUFFED BELL PEPPER

Ingredients:

1/2 GREEN BELL PEPPER

5 OZ CHOICE OF MEAT OR VEG OPTION

3 OZ BLACK OR PINTO BEANS

3 OZ RICE (ON PEPPER)

1 oz QUESO FRESCO

1 OZ LIME CILANTRO CREMA

1 OZ DICED TOMATOES

2 OZ RED ENCHILADA SAUCE

Directions:

1. Cut Top off of Bell Pepper and clean out the inside, place on stovetop over open flame to roast

2. Remove Bell Pepper from Stove and place in microwave for 2 Minutes

3.Cut open Bell Pepper and place on Plate top with Rice, Beans, Meat Option, Red Enchilada Sauce, Tomato, Queso Fresco, and Crema

4.Serve with Side of Rice and choice of Beans, or Salad

5. Garnish Beans with Cheese or if Vegan then top with Cilantro instead

6. Serve with Steak Knife placed Under PEPPER

TACO TRUCK PLATE

Ingredients:

2 OZ CHOICE OF MEAT OR VEG OPTION PER TACO

1/2 OZ QUESO FRESCO PER TACO

1/2 OZ TOMATOEPER TACO

1/2 OZ CILANTRO PER TACO

1/2 OZ ONIONS PER TACO

SIX 4 INCH TORILLAS

1 SLICE WATERMELON RADISH PER TACO

3 OZ SIDE OF RICE

3 OZ SIDE OF CHOICE OF BEANS

Directions:

1. Warm 6-4 inch tortillas on the grill on both sides with a small amount of oil

2. remove from grill and fill with meat or veg option

3.Top with queso, tomato, cilantro, onion, and slice of watermelon radish on top and serve

4. Serve with side of rice and beans top beans with 1/2 oz queso fresco, or salad option (choice of dressing) or chips and salsa

**This build card is for regular tacos, pollo, asada, mechada, ground beef,carnitas, chorizo, and tilapia, and shrimp**

(For Lunch option portion sizes are the same but there are only 2 tacos instead of 3)

TILAPIA DINNER

INGREDIENTS:

6 OZ PORTION OF TILAPIA

5 OZ SAUTEED VEGETABLES

1 CUP CILANTRO RICE

2 OZ MANGO PICO DE GALLO

GRILLE SEASONING

DIRECTIONS:

1. Cook Tilapia on the grill and season with grill seasoning

2. Cook Vegetable mix in saute pan on stove

3. Pack a soup cup with cilantro rice and place in microwave for 1 1/2 Minutes

4.Place Rice in middle of plate after cooked, arrange vegetables around the rice

5. Place cooked tilapia on top of rice

6. Mango Pico De Gallo on top

TORTA

INGREDIENTS:

1 TELERA BREAD ROLL

5 OZ CHOICE OF MEAT OR VEG OPTION

3 OZ CHOICE OF BEANS

2 OZ AVOCADO

2 OZ CHEDDAR JACK CHEESE

1 OZ LIME-CILANTRO CREMA

1 OZ TOMATOES

3 OZ LETTUCE

DIRECTIONS:

1.Cut Telera Roll in half and and place on grill to toast

2.Remove Telera Roll from Grill and place onto it meat option, beans, avocado, cheese, crema, tomato, and lettuce

3.Place top on the Torta and Serve

4.Serve with side of rice and choice of beans or chips and salsa, or salad

5.Serve with Steak Knife placed Under BuN

TOSTADA PLATE

Ingredients:

TWO LARGE TOSTADA SHELLS

3 OZ CHOICE OF MEAT/VEG PER TOSTADA

2 OZ CHOICE OF BEANS PER TOSTADA

2 OZ RICE PER TOSTADA

3 OZ LETTUCE PER TOSTADA

1 OZ DICED TOMATO PER TOSTADA

1 OZ LIME CILANTRO CREMA PER TOSTADA

1 OZ QUESO FRESCO PER TOSTADA

2 PIECES SLICED AVOCADO PER TOSTADA

Directions:

1. Take two tostada shells from package and place on large plate

2. Top shells IN ORDER with rice, beans, meat/veg option, lettuce, tomato, crema, avocado, and queso fresco

3.SERVE AS IS

( For Lunch portion only 1 tostada)

VEGAN BEST BURRITO

Ingredients:

14 Inch Tortilla

6 oz soy chorizo

4 Oz Black Beans

4 Oz Rice

2 Oz Avocado

4 Oz Sauteed Vegetables

4 Oz green Enchilada sauce 

4 Oz red enchilada sauce

Directions:

1. Place Torilla on grill and warm both sides thoroughly

2. Remove from grill and put in Soy Chorizo, Sauteed Vegetables, Rice, Black Beans, and Avocado

3. Roll Burrito and Place on Grill to Seal it

4. Top half of the Burrito with green enchilada sauce and the other half with red enchilada sauce

5. Garnish with 3oz Lettuce and 1oz Tomato on side of burrito

6. Serve with Steak Knife placed Under Burrito

VEGAN ENCHILADAS

Ingredients:

TWO 6 IN CORN TORTILLAS

3 OZ CHOICE OF MEAT/VEG OPTION

4 OZ RED OR GREEN ENCHILADA SAUCE

3 OZ SIDE OF RICE

3 OZ SIDE OF BLACK BEANS

1/2 OZ CILANTRO AS GARNISH

Directions:

1. Heat tortillas on grille

2. Cook veg option on grille

3. Add veg option to tortillas

4. Top with enchilada sauce

5 Serve with side of rice and black beans, top beans with cilantro

VEGAN ENSALADA

Ingredients:

6 OZ SALAD MIX

3 OZ BLACK BEANS

3 OZ RICE

2 OZ PICO DE GALLO

5 SLICES AVOCADO

5 OZ SAUTEED MUSHROOMS

2 OZ LIME CUMIN VIAIGRETTE (ON SIDE)

5 OZ MEAT/VEG OPTION

Directions:

1. Sauté mushroom mix on grill, and meat or sautéed veggies

2. Assemble salad by placing salad mix in bowl

3. Top with rice, black beans, Pico de Gallo, mushrooms, place avocado on top

4. Serve with 2oz side of Lime Cumin Vinaigrette on the side

VEGAN MUSHROOM RAGOUT

Ingredients:

5OZ CRIMINI MUSHROOMS (QUARTERED) 

2 OZ DICED ONION

5 OZ SOY CHORIZO

1 OZ DICED TOMATO

1/2 OZ JALAPENOS

16 FL OZ WHITE WINE

1/2 OZ MINCED GARLIC

TOTAL SEASONING TO TASTE

Directions:

1. Heat a pan on the stove with medium high heat add oil and heat

2. Add garlic, jalapeno, soy chorizo, and onion to pan, break up the soy chorizo, and Crimini Mushrooms and sauté

3. Saute for 4 to 5 minutes Deglaze pan with white wine and cover to steam

4. Cook for 3 to 4 minutes more then pour into large ceramic boat

5. Serve with a Large Spoon and a basket of chips

VEGAN TACO PLATE

Ingredients:

(FOR 3 TACOS)

2 OZ VEG OPTION PER TACO

1/2 OZ DICED TOMATO PER TACO

1/2 OZ CILANTRO PER TACO

1/2 OZ ONION PER TACO

1 OZ BLACK BEANS PER TACO

1 SLICE WATERMELON RADISH PER TACO

(FOR SALAD)

4 OZ OF SALAD MIX

3 SLICES AVOCADO

1 OZ RED CABBAGE

5 SLICES WATERMELON RADISH

2 OZ LIME CUMIN VINAIGRETTE (SERVED ON SIDE)

Directions:

1. Warm 2-4 inch Tortillas per taco (6 alltogether) on the grill on both sides with some oil

2. Remove Tortillas from grill and place on plate with veg option, add 2oz black beans and set on garnish station

3. Top tacos with tomato, cilantro, onion, and radish

4. Place salad mix on the other side of plate, put on avocado, red cabbage, slices of radish and tomato

5. Place 2oz side of Lime Cumin Vinaigrette on the side of salad

(For Lunch option all portions are the same but there is only 2 tacos instead of 3)

WET BURRITO (DINNER WET BURRITO)

INGREDIENTS:

14 INCH TORTILLA 

6OZ CHOICE OF MEAT OR VEG OPTIONS

4 OZ RICE

2 OZ CHEDDAR JACK CHEESE

2OZ AVOCADO

4 OZ CHOICE OF BEANS

6 OZ RED ENCHILADA SAUCE

2 OZ CHEDDAR AS TOPPING

3OZ CREAMA TOPPING

DIRECTIONS:

1.Place Tortilla on Grill and warm Both Sides Thoroughly

2.Remove Burrito from Grill and put in meat option, beans, rice, cheese, avocado, and crema

3.Roll Burrito and Place on Grill to Seal it

4.Remove Burrito from grill place on plate and top with Red Enchilada Sauce, also top with cheese and place in salamander to melt

5.Top Burrito with 3oz of Crema Topping

6.Garnish with 3oz Lettuce on side

7.Serve with Steak Knife placed Under Burrito

WINGS

INGREDIENTS:

8 SLICES CHICKEN TENDERLOINS

8 OZ FLOUR

8 OZ EGG WASH

PEPPER

TOTAL SEASONING

DIRECTIONS:

1. Heat a sauté pan on medium high heat and put some oil in it

2. once hot add garlic and vegetables

3. Season with salt, pepper, and total seasoning

4.When vegetables start to get al Dente add the white wine and burn it off for 30 seconds more of cooking

5. Use in whatever dish is required

TILAPIA TACOS

INGREDIENTS:

TWO 3 OZ TILAPIA

4 CORN TORTILLAS

3 OZ CHOICE OF BEANS

3 OZ RICE

GARNISH- TOMATO, CILANTRO,ONION,QUESO FRESCO, RADISH

DIRECTIONS:

Place tortillas and tilapia on grille

Assemble tacos and garnish

Serve with side