Italian Beef Sandwich
Thin-sliced roast beef warmed in a heavily seasoned au jus, piled into crusty homemade French rolls with sharp green giardiniera and sweet roasted peppers. Classic Chicago-style.
Torta de Milanesa Sandwich
A crispy breaded beef milanesa with melted Oaxaca cheese, refried beans, crema, and fresh vegetables, piled onto a toasted telera roll. Generous, classic, and unmistakably Mexican.
Telera Rolls
Soft, structured Mexican torta rolls with deep signature grooves, baked with steam for a thin, lightly crisp crust. Sturdy enough to hold beans, meat, cheese, and salsa without collapsing.
Jalapeño Poppers
Halved jalapeños filled with a creamy sriracha-spiked cheddar–cream cheese mixture, wrapped in bacon and baked until crisp, hot, and molten. Bold, cheesy, and ready in under an hour.
BBQ Baby Back Ribs
Spice-rubbed baby back ribs slow-baked wrapped in paper and foil until tender, then grilled and glazed in layers with a smoky chipotle barbecue sauce until dark, sticky, and glossy.
Crispy Pork Belly Chicharrón
Skin-on pork belly simmered, dried, and double-fried until the skin is blistered and crisp over rendered fat and tender meat, served with a bright, chunky tomato guacamole.
Homemade Chicharrones with Chunky Guacamole
Pork skin simmered, thoroughly dried, and fried until dramatically puffed and crackling, served with a bright, chunky guacamole studded with fresh diced tomato.
Sloppy Joe Sandwich
Well-seared ground beef finished in a glossy, tangy tomato-based sauce, piled generously into soft toasted burger buns. Classic and satisfying, ready in 45 minutes.
Pulled Pork Sandwich
Slow-braised pork shoulder, shredded and tossed in a reduced, glossy barbecue glaze, piled onto toasted brioche buns with fresh, lightly creamy coleslaw.
