TEST KITCHEN

Two crispy corn tostadas layered with creamy refried beans and savory shredded chicken tinga, then topped with fresh lettuce, tomatoes, queso fresco, diced avocado, cilantro, and a drizzle of Mexican crema. A perfect blend of smoky, fresh, and authentic Mexican flavors in every bite. Served with rice and refried beans.

Hot skillet filled with fire roasted corn, Mexican crema, lime juice, chili powder, & Parmesan cheese. Garnished with cilantro and Valentina sauce. *might be the reason Matt fell for Amy

Hand breaded slices of Monterey jack cheese fried to a crispy golden brown. Served with Ranchera sauce or Ranch

Two flour crispy tostadas stacked with beans, seasoned ground beef, cheddar and Monterey Jack, smothered in ranchera sauce and melted cheese. Finished with fresh tomatoes, queso fresco, and cilantro. Served with chipotle ranch and jalapeños for the perfect kick.

Six crispy, golden-breaded butterflied shrimp served with a generous portion of hot, seasoned fries, 2 blue corn hushpuppies and cocktail sauce. A classic seafood favorite that’s crunchy, flavorful, and satisfying. +1 for buffalo sauce

Silky bourbon flan, battered & fried golden brown. Finished with house made caramel, powdered sugar & a fresh mint sprig. If funnel cake and flan had a baby, this is it!!

Grilled in garlic butter, served with rice, beans, and a side salad

Picadillo beef empanadas topped with creamy cilantro sauce. Served with refried black beans and rice