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New Menu Items at Pancheros

Pancheros New Item: 


  • Sizzlin’ Shrimp Tacos, marinated shrimp, mango habanero salsa, cotija cheese and lettuce in pressed flour tortillas $5.95-$7.50 depending on location

Availability: Through April 17, 2017

Dessert Nachos


Dessert Nachos

Food Service Recipe

1/3 cup peanut butter 2 tablespoons confectioners' sugar 1/2 cup chocolate chips 2 1/2 cups mini round corn tortilla chips
1/4 cup miniature marshmallows 1/4 cup sweetened flaked coconut

Preheat your oven's broiler.
Combine the peanut butter and confectioners' sugar in a microwave-safe bowl. Heat the mixture until the peanut butter melts, about 1 minute. Place the chocolate chips in a separate microwave-safe bowl; melt the chips in the microwave, about 1 minute.
Arrange the tortilla chips into an even layer on a baking sheet. Drizzle the peanut butter mixture and the melted chocolate over the chips. Scatter the marshmallows and coconut over the chips.
Place under preheated broiler until the marshmallows begin to brown, 2 to 3 minutes. Serve hot.


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


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



SWEET POTATO AND PUMPKIN SOUP
El Charro Cafe Restaurant Recipe

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

Soup:
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)

Topping:
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


MANGO CHICKEN SALAD

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


JALAPENO VINAIGRETTE DRESSING
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

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.