And herb-rubbed pork loin, slow roasted and thin-sliced for a tender bite, glazed with a fresh cherry and balsamic reduction, served over garlic green beans and a bright, lemony blend of roasted root vegetables.
With a flavorful coconut-breaded chicken breast, baked to a light golden brown, and with flavors of pineapple and sweet thai chili sauce, accompanied perfectly with veggie-rice pilaf and (mildly) spicy red-pepper-cabbage.
Our spin on this Caribbean classic is a little sweet, a little spicy, and a whole lotta awesome! Tender chicken breast marinated in a thick sauce of green onion, allspice, garlic, and ginger, and then roasted under super hot heat. Flavors are balanced perfectly with sweet baked plantains and red beans and rice.
This dish has the right combinations of everything - lemony marinated salmon with a crispy Parmesan crust, a trifecta vegetable blend of asparagus, cauliflower, and cherry tomato, and served a bed of flavorful lemon-herb couscous.
Shredded Beef Birria | Brown Rice | Re-fried Beans
If we could eat only one more thing until the end of time - this would be it!
Fork-tender, shredded beef, slow cooked in a rich blend of fresh chilis, dried spices, and lots everything in between. Served with brown rice and our house-made refried beans.