A full rack of Sam’s Award Winning, slow roasted, finger lickin’ BBQ Ribs, served with a Pueblo Corn Bread, Cole Slaw and Sweet Potato Fries.

Twin Shoulder Tenderloin Steaks that have been marinated in our Southwest seasonings then grilled to order over an open flame and smothered with Sweet Caramelized Onions; served with Spanish Rice and freshly steamed Broccoli Crowns.

Twin 6 ounce Mahi-Mahi filets pan-seared with a coating of crunchy Chipotle seasoned Panko Bread Crumbs topped with Pico de Gallo, a “cool ‘n zingy” Cucumber Horseradish sauce and crumbled Cotija garnish.

Twin Asada seasoned Chicken Kabobs skewered with Onions ‘n Peppers. Served with Spanish Rice, fresh Vegetables and Roasted Corn ‘n Black Bean Salsa.

A 10oz. sliced grilled Flank Steak, marinated in our mouthwaterin’ Southwestern Chile seasonings. Partnered up with Sweet Potato Fries, freshly steamed Vegetables and our Roasted Corn ‘n Black Bean Salsa.

A choice New York Sirloin Steak grilled over an “open-flame”, then brushed with Cuervo Tequila Butter and served up on a platter with a Cheese ‘n Onion Enchilada, Spanish Rice, Black Beans and Sour Cream.

For the “meat and potatoes lover”. A grilled to order choice New York Sirloin Steak, served with Sweet Potato Fries, fresh Vegetables and Roasted Corn n’ Black Bean Salsa.

Twin Chicken Breasts pan-seared with Crunchy seasoned Panko Bread Crumbs, topped with Pepper Jack cheese, fresh Pico de Gallo and served over Del Norte sauce and accompanied by Spanish Rice and Broccoli crowns.

An “flame-grilled” Asada Chicken Kabob skewered with Peppers ‘n Onions, a Cimarron Steak smothered with sweet Caramelized Onions, quarter Rack of our BBQ Baby Back Ribs, Spanish Rice and today’s fresh steamed vegetables.

A Breast of Chicken coated with a mixture of Toasted Coconut and crunchy Panko Bread Crumbs, pan-seared and finished with a Dark Rum, Coconut ‘n Pineapple sauce; served with Spanish Rice and fresh steamed vegetables.

A “flame-grilled” filet of Mahi-Mahi basted with Garlic-Lime Butter and drizzled with a “cool ‘n zingy” Cucumber Horseradish sauce, plus a Cimmaron Steak smothered with Sweet Caramelized Onions and crumbles Cotija cheese; served with Spanish rice and fresh steamed Vegetables.