Maria’s Quincea ñ era In celebration of Maria’s 15th birthday, we invite you to come and partake in her special day and present you with our classic festive

foods being served tonight.

Taco Bar This classic dish lets guests have the option to choose between

shredded chicken or beef on a corn tortilla, while having a selection of shredded lettuce, tomatoes and cheese as toppings on their taco.

(Corn tortillas) (Shredded chicken) (Shredded beef)

Refried BeansAn easy, yet definitive tasty side dish that never fails to please guests!

Guests will have the option of choosing either refried pinto or black beans.

(Refried pinto beans) (Refried black beans)

SalsaAlso known as “Salsa Fresca,” this Mexican staple consists of fresh

chopped tomatoes, cilantro, lime juice, onions and other raw ingredients that pair perfectly with whole wheat tortilla chips!

Tres Leches CakeThis decadent dessert combines evaporated milk, condensed milk, and

heavy cream to make “the three milks” incorporated into this fluffy unique cake.

Aguas FrescasSpanish for “fresh waters,” this drink comes in many variations that

are based on one specific fruit as the main drink flavor. The main fruit being used in this recipe is strawberries.

RecipesCorn tortillas

2 cups Masa Harina1¼ - 1 1/3 cups water

YIELD: 16 (6-7”) tortillas **Most corn tortilla recipes call for 2 cups Masa Harina to 1¼ - 1 1/3

cups water. However, the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical**:

Mix Masa Harina and water; knead to form your masa (dough). Pinch off gold-ball sized pieces of masa and roll into a ball. (Note: masa will dry out quickly, so keep it covered with a piece of plastic wrap while making tortillas). Set masa on piece of plastic, cover with another

piece of plastic and use a rolling pin/hands to press each ball of dough flat. Transfer the tortilla to a hot, dry skillet to cook for about 30

seconds on one side and gently turn to cook for about a minute on the other side until it’s slightly puffy. Turn back to first side to cook for

another 30 seconds. Remove and keep tortilla(s) warm until ready to eat.

Shredded Chicken

5 chicken breasts (boneless halves)1 cup chicken broth YIELD: 4-6 servings

Place chicken breasts in pan with broth (frozen breasts take longer to cook) and bring to a boil. Turn heat to medium, and simmer covered

for 15-20 minutes (around 10 minutes if breasts need defrosting), turning occasionally. After time is up, turn to medium low and let cook

covered for another 60 minutes (or until it shreds with a fork). More broth may need to be added during that hour if the chicken cooks

down. Cooking longer than 60 minutes can lead to greater results of chicken. Let the chicken rest for 10 minutes, or until you can shred chicken without getting burnt. If the chicken is being stored to eat later, add some excess broth with the chicken to preserve flavors.

Shredded Beef 5lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (Use pork with skin removed, but some fat can be left on to add juiciness)

1 onion, coarsely chopped1 jalapeno, seeded and chopped

1¼ tbsp table salt OR 2 tbsp kosher salt

1 tsp black pepper4 cloves garlic, minced

2 oranges, juice only (or sub with ¾ cup fresh orange juice)Rub for beef: 1 tbsp dried oregano, 2 tsp ground cumin, 1 tbsp

olive oilYIELD: 10-12 servings

Rinse and dry the pork shoulder, rub in salt and pepper. Combine the rub ingredients then rub all over the pork. Place the pork in a

slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice

of the orange. Cook on low for 8 to 10 hours or on high for 6 hours. Meat should be tender and falling off the bone. Remove from the cooker and let cool slightly. Then shred the pork using two forks. Skim off the fat from the juices remaining in the slow cooker and

discard the fat. If more than 1½ to 2 cups of juice is left, reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside. When serving, place the shredded pork in a pan with one tbsp. of olive oil over high heat. When the pork is

brown and crusty, serve immediately.

Refried Beans (Pinto & Black)**This recipe works the same way for either type of bean, just

substitute cans of pinto beans for black beans**

2 cans pinto beans (drained2 Tbsp (or more to taste) pork lard, bacon fat or olive oil (for

vegetarian option)¼ cup waterSalt to taste

YIELD: There is no yield

Add lard/fat/olive oil to wide, sturdy (not with flimsy stick-free lining) frying pan on medium high heat. Add drained beans and ¼ cup water to pan. Using potato masher, mash beans in the pan, while cooking them, until they are a rough puree. Add more water if necessary to keep fried beans from getting too dried out. Add salt to taste. When

beans are heated through, the beans are ready to serve.

Salsa5 tomatoes (seeded & chopped)

½ cup chopped onion (small chopped)1 jalapeno pepper (seeded & chopped)

1 Tablespoon lime juice1 (to 5) garlic clove(s) (minced)

¼ teaspoon salt¼ cup fresh cilantro (minced)

YIELD: 2 ½ cups

In a small bowl, combine all the ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Tres Leches Cake1 1/2 cups all-purpose flour1 teaspoon baking powder

1/2 cup unsalted butter1 cup white sugar

5 eggs1/2 teaspoon vanilla extract

2 cups whole milk1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk1 1/2 cups heavy whipping cream

1 cup white sugar1 teaspoon vanilla extract

YIELD: 25 servings

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix

until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a

fork. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream,

the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure to keep cake

refrigerated until ready to serve.

Aguas Frescas3 cups fresh strawberries (chopped coarsely)

6-8 cups water¼ to ¾ cup sugar (depending on personal preference)

¼ cup lime juice (**optional**)YIELD: About 2 ½ quarts

Add fruit and 2-3 cups of water to blender and puree until smooth. Strain through a sieve into large pitcher. Add rest of water, ½ cup

sugar and lime juice, if using. Stir well and add more water and sugar as needed. Serve well chilled.