Comes with tortillas (20 pieces), 1 green salsa, and pico de gallo with Jalapeños. Just delicious. The chamorro is the part of the pig's leg that is just behind and below the knee. It is a very tender part, hence when it arrives at your table it looks juicy and ready to be accompanied by some warm tortillas. Our chamorro is a more than abundant portion and has a flavour that in the end will make you lick your fingers: tender meat that literally melts with the pure contact of the fork and that is served with tortillas, onion, cilantro, lime and sauce. Yummy.

WHY ARE THEY CALLED REFRIED BEANS? “Refried” doesn’t mean the beans have been fried twice. The word comes from the Spanish name for the dish—frijoles refritos. In Spanish “refritos” means “well fried”. To make the beans you have to cook them in water first to soften them. Then you fry them in a pot or skillet with fat and seasonings.

A tortilla (/tɔːrˈtiːə/, Spanish: [toɾˈtiʎa]) is a flat, circular and typical food, similar to a thin flatbread, usually made from nixtamalized corn or wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a fundamental part of the cuisines of many countries of the American continent. The origin of the corn tortilla in Mesoamerica dates back to before 500 BC. A nopaltilla is a cactus-corn tortilla. A good taco with out tortilla is not taco.

A bolillo (Spanish pronunciation: [boˈliʝo]) or pan francés (meaning "French bread") is a type of savory bread traditionally made in Mexico, but also made in Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.

Guacamole is a Spanish word that's based on the Aztec language Nahuatl's ahuaca-molli, a combination of ahuacatl, "avocado," and molli, "sauce." In the United States, guacamole has surged in popularity over the last several decades, with avocados especially in demand right before Super Bowl Sunday and Cinco de Mayo.

As you can imagine, this bread is originally from Mexico, and it is not a surprise, since our country has more than 60 native species of corn. But it was not until viceregal times that this dessert began to be made. With the arrival of the Spaniards, a pastry tradition was introduced that would be enriched with foods found in Mexican territory, including corn. This is how corn bread emerged, being a Creole dessert: made with original ingredients, but with European technique.