Recipes

Make it 5 o'clock where you are. This drink will take your thirst away and transport you to a sexy Mexican beach in no time. Don't forget the rimmer baby!

This is an awesome and relatively quick (once you've soaked your lentils) dish. I love the way this dish tastes all year but it is amazing on a chilly night. We use our berbere spice to give this dish it's insane depth of flavor.

Nachos were born in the city of Piedras Negras, Coahuila, Mexico. A few wives of US soldiers stationed in a nearby town were shopping in the city and arrived at a restaurant after it had closed. The restaurant’s maître d, Ignacio Anaya tossed together what she had in the kitchen for the hungry mall-go-ers; tortillas, cheddar cheese, and jalapenos. Ignacio cut the tortillas into triangles, shredded the cheddar cheese, heated them both up and added the jalapeños. He named the dish nachos since “Nacho” is often a nickname for Ignacio in Mexican culture.

Juicy, warm, tender, and seasoned perfectly. Get the cast-iron out and cook your steak like a pro today.