Thursday, August 29th, 2019

Meal 1: Slow smoked pork ribs with house made bbq sauce. Served with baked black beans and cheesy jalapeño cornbread.

Meal 2: Chicken verde enchiladas with queso fresco and corn tortillas. Garnished with queso cotija and cilantro. Served with chips and salsa roja made from local tomatoes.

Salad: Fresh corn salad with butter lettuce, toasted pepitas, avocado, and a southwest ranch dressing.

August 29 @ 00:00
00:00 — 01:00 (1h)

Article by ccapps