New Menu Items at Fuzzy's Taco Shop

Fuzzy’s Taco Shop New Item: 

  • Chicken Fried Taco: Choice of marinated and battered and fried fajita style beef or chicken, Latin fried potatoes (diced potatoes that are flash-fried and then grilled with sautéed onions and proprietary Fuzzy Dust seasoning), Verde sauce (creamy queso, blended with enchilada sauce) and a shredded blend of cheddar and Monterrey Jack cheese on a flour tortilla, $2.99

Availability: Until March 12, 2017

New Menu Items at Rosa Mexicano

Rosa Mexicano New Items:

  • Sopes Benedict (pictured): Poached eggs over masa cakes with Canadian bacon and Hollandaise, served with a seasonal green salad, $17
  • Crab Cake Sopes Benedict: Poached eggs over masa cakes with a crab cake and chipotle Hollandaise, served with a seasonal green salad, $19
  • Spinach and Mushroom Sopes Benedict: Poached eggs over masa cakes with spinach, mushroom and pasilla de Oaxaca crema, $16
  • Tacos de Huevos: Scrambled eggs a la plancha with rajas, bacon, Chihuahua cheese, arbor chile salsa, onion and cilantro in corn tortillas, $15.50 for three tacos
  • Bistec con Huevos: Grilled marinated skirt steak with eggs any style, enchilada ranchero sauce, sweet potato hash and guacamole, $28
  • Huevos Rosa: Sunnyside up eggs over a fried tortilla and refried beans, topped with roasted tomato-chipotle sauce, salsa verde, ham, peas and cheese, $16
  • Huevos Josefina: Caramelized onion, chorizo and potato with melted Chihuahua cheese and scrambled eggs on tostadas with mestiza crema (a cream sauce with roasted tomatoes and tomatillos, onions, cumin, Mexican oregano and garlic) and pico de gallo, $18
  • Churros French Toast: French toast crusted in churros batter, topped with berries and served with piloncillo syrup, $14.50

Availability: Permanent in New York, Miami and Washington, D.C., locations on Saturday and Sunday, 11 a.m.-3 p.m.

On the Border Party Platters

A fan favorite is the Fajita Platter, which features options such as 
mesquite grilled steak or chicken over signature grilled vegetables 
served with flour tortillas, guacamole and pico de gallo for all to enjoy!

Leave the cooking to their chefs and save 15 percent

On The Border Mexican Grill & Cantina has you covered for your holiday parties and is making it even easier to put some Mexican inspired sizzle to this season’s gatherings by throwing in a 15 percent discount for all party platter and catering orders. So, sit back, relax and enjoy the fiesta. Whether you have a party of four or 400, the brand has everything you’re looking for. The holiday catering discount is available at participating On The Border locations in the continental U.S. from Nov.12, 2016 through Jan. 1, 2017.

The 15 percent off holiday deal is available for all party platters and catering orders. If you need dinner for your family, a dish to bring to a party or a full-on catering package, On The Border has you covered.  To take advantage of the holiday catering offer, just mention “Holiday15” at the time of your order, or, if you’re ordering online, enter the same discount code at checkout. 

Tequila Infused Queso

Food Service Recipe

1 tablespoon canola oil
1/2 medium chopped onion
2 Roma tomatoes diced and seeded
1 jalapeño diced and seeded
3 tablespoons tequila
2 cloves of garlic crushed
16 ounces Velveta cheese, cubed
1/2 cup milk (or more to achieve desired consistency)

In large saucepan, cook onions and garlic in oil over medium heat, until they are softened. Add the diced tomatoes and a splash of tequila and stir for 1 to 2 minutes.  Turn off heat and add jalapeños then set aside.

In a separate sauce pan add the cubed cheese and milk; cook over medium-low heat, stirring often, until melted, adding additional milk if needed. Stir in the pico de gallo mixture and spoon into a festive queso bowl and top with some of the pico for extra flair. Serve with toasty tortilla chips and watch it disappear!

El Charro Cafe Sweet Potato and Pumpkin Soup

El Charro Cafe Restaurant Recipe

Garlic Puree (makes 1/2 cup):
4 garlic bulbs
1/4 cup water

3 pounds sweet potatoes
1/2 cup butter
1 medium onion, chopped
6 cups vegetable or chicken broth
1 (29 oz.) can pumpkin puree
2 cups canned evaporated milk
1/2 cup brown sugar
1 tablespoon garlic puree
1 cup chopped green chiles (optional)
2 cups frozen kernel corn (white or yellow)

1/2 tablespoon cinnamon
1/2 tablespoon nutmeg

TO MAKE GARLIC PUREE: Smash cloves with side of wide knife. (Note: Peels will slip off easily.) Peel garlic heads. Place garlic in blender. Add water. Puree until mixture is consistency of applesauce. To store unused puree, place in tightly sealed glass jar. Refrigerate. Use within 1 week.

TO MAKE THE SOUP: Cook sweet potatoes in oven or boil in water until done. Peel. Reserve.
Melt butter in large pot. Saute onion. Add broth, potatoes, pumpkin puree, milk, sugar and garlic. Bring to a simmer. Heat for 15 minutes. Remove. from heat. Cool.  Place in blender. Blend to desired consistency, adding water or milk if needed. Add green chiles and corn.

FOR THE TOPPING: In separate bowl, combine cinnamon and nutmeg. Sprinkle on top.  Serves 4-6.

On the Border Jalapeno Vinaigrette Salad Dressing


a crisp blend of romaine, iceberg and cabbage, tossed with grilled chicken,
 roasted corn, black beans, mango, jí­cama, pico de gallo, queso fresco

On the Border Restaurant Copycat Recipe

4 teaspoons white granulated sugar
1/4 cup water
1/2 cup red wine vinegar
1/2 teaspoon each: paprika, garlic powder, onion powder, red pepper flakes, salt
1/4 teaspoon each: black pepper, dried oregano, ground chipotle chile
1/4 cup oil

Combine all the ingredients except the oil in a small saucepan and place over medium heat. When the mixture reaches a boil, reduce the heat and simmer for 4 minutes.  Pour the dressing into a bowl and drizzle the oil into the dressing in a thin stream while whisking quickly. Makes 3/4 cup.

Note: You may notice there is no jalapeno in this recipe. Chipotle is a dried smoked jalapeno.The ground chipotle chili powder is found in the spice aisle at your local supermarket.

Moe's Southwest Grill introduces Smotherload Burritos

Taco in a Bag

Food Service Recipe

1/4 cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 (1 oz.) bag nacho-flavored tortilla chips
2 tablespoons finely shredded Mexican cheese blend
2 tablespoons shredded lettuce

In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly. Cut the bag of chips open along top; hold open. Top the chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.

Quesadilla Enchiladas

Food Service Recipe

Serves 6

1 (10 oz.) can enchilada sauce 
canola oil 
10 (6 inch) flour tortillas  
2 1/2 cups shredded Mexican blend cheese 
1 (4.5 oz.) can chopped green chiles
chopped fresh cilantro, pico de gallo and sour cream, as desired

Heat oven to 375 degrees. Spoon a few tablespoons enchilada sauce in bottom of 9-inch pie plate; set aside.

Heat 10-inch nonstick skillet over medium-high heat; coat bottom of skillet lightly with canola oil.
Fold 2 tortillas in half to make half-moons, and place in skillet. Carefully open tortillas, and place 3 tablespoons cheese in each tortilla, along with a small spoonful of green chiles, and fold the tops over. Cook quesadillas on each side until golden and cheese is melted; remove from skillet. Repeat 4 times.

Shingle quesadillas into pie plate, overlapping each a bit. Spoon remaining enchilada sauce over quesadillas, letting it seep between each quesadilla; sprinkle remaining cheese over top, and place pie plate on cookie sheet. Bake about 20 minutes or until edges begin to brown and sauce and cheese are bubbling. Cool about 5 minutes before serving. Serve with remaining ingredients.

Chi Chi's Cheesy Bean Dip

Chi Chi's Restaurant Recipe

1 (15 oz.) can refried beans
1 cup shredded Cheddar cheese
1/2 cup CHI-CHI'S Thick & Chunky Salsa Medium
1/2 cup sliced green onions

In a medium saucepan, combine the refried beans, cheese, salsa and onions. Cook over low heat, stirring, until cheese is melted. Serve warm with tortilla chips. Makes 2/12 cups.