Lunch

A Caesar with a Southwestern kick.  Add grilled chicken or shrimp to make it an entree salad. Serves 6 2 small or 1 large head Romaine lettuce, rinsed and dried Red Chile Croutons (see below) 2 [...]

Avocado, Mango & Jicama Salad with Grilled Rojo Shrimp A refreshing salad with the unique taste of Recado Rojo Shrimp. Serves 4 1 lb. baby lettuce mix ½ cup julienne cut jicama ½ julienne cut [...]

Rated as D Best by D Magazine! A touch of lime, chipotle chiles, fresh cilantro, tomatoes, onions, and hand shredded chicken breast complements the simmered broth. Serves 8 For the soup: 2 TB. [...]

As colorful as the Southwest! Two soups in a bowl – Corn Chile Chowder and Black Bean. It is important that the soups are a similar consistency so they stay on separate sides of the bowl. [...]

A refreshing cold summer soup. Serves 4 1 cup vegetable broth 1 ¼ lbs. Roma tomatoes, quartered ½ cup Hatch chiles, roasted, peeled, seeded and chopped (plus 1-2 TB for garnish) 1 whole cucumber, [...]

ingredients ¼ cup canola oil 2 pieces veal shank (dipped in flour) ¼ lb. chopped yellow onions 2 TB. chopped garlic 2 cups chicken stock (divided) 1 bunch scallions (divided)               1 ½ [...]

Crab & Shrimp Cakes with Red Bell Pepper and Cilantro Cream Sauce Serve these rich little patties on two sauces as an appetizer— or for a delicious small meal with a salad. Makes 8 patties [...]

Recreate our famous Baja fish tacos with our step by step recipe below! Just like you get in Baja California! Marinated and batter fried fish in fresh corn tortillas with our Grilled Jicama Slaw [...]

Recreate this refreshing salad with the unique taste of Recado Rojo Shrimp with our step by step recipe below! Serving Size: 4 1 lb. baby lettuce mix ½ cup julienne cut jicama ½ julienne cut [...]