Our Recipes

Clean and rinse shrimp. Pat dry with paper towels and set aside. Add cornstarch, salt and red pepper flake, tossing to coat.
Prepare sauce: rice wine vinegar, pineapple juice, pineapple tidbits, fish sauce, lemon juice and pepper.
Heat a skillet to medium heat and add butter. Once butter is melted add minced garlic sautéing until fragrant, about one minute.

In a medium bowl, combine mayonnaise, cumin and chili powder. Add chicken, pepper, red onion, corn and green onion. Mix well. Gently fold in black beans. Cover and refrigerate at least 2 hours for best flavor.

Preheat oven to 350 degrees.
Slice rolls in half.
Spread the queso blanco dip on top and bottom of rolls. Add one slice of roast beef, folded in quarters, to the prepared roll and top with pepper jack cheese.
Wrap sandwiches in foil individually. Place on baking sheet and bake for 15 to 20 minutes, or until buns are crusty and cheese is melted.

Prepare dressing in the bottom of a large salad bowl. Whisk together ingredients. Add all salad ingredients to the bowl and toss. Serve immediately.
Garnish with Cilantro, and Tortilla Chips if desired.