| African | Menu | Background | Ingredients |
| American | Menu | Background | Ingredients |
| Arabian | Menu | Background | Ingredients |
| Chinese | Menu | Background | Ingredients |
| Egyptian | Menu | Background | Ingredients |
| English | Menu | Background | Ingredients |
| French | Menu | Background | Ingredients |
| German | Menu | Background | Ingredients |
| Greek | Menu | Background | Ingredients |
| Italian | Menu | Background | Ingredients |
| Jews | Menu | Background | Ingredients |
| Mexican | Menu | Background | Ingredients |
| Taco - Choose: (Beef, Chicken, Pork) Cook throughly. Shell or wrap include shredded cheese, sour cream, optionally lettuce and hot sauce. |
| Roasted Red Peppers - Red Bell Peppers, Olive Oil, Sea Salt |
| Quesadillas - A flour tortilla is heated on a griddle,
then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack,
Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served. |
| Shrimp Ceviche - Ingredients: 1. 1 pound small-medium Shrimp, peeled and deveined
2. 2 Tbsp salt 3. 3/4 cup lime juice (juice from 4-6 limes) 4. 3/4 cup lemon juice (juice from 2-3 lemons) 5. 1 cup chopped cilantro 6. 1 avocado, peeled, seed removed cut into 1/2 inch chunks
7. Package of crackers Preperation and Cooking: 1. Pre-cook the shrimp
2. In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max. 3. Drain the shrimp. Cut each piece of shrimp in half or into inch long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour. 4. Right before serving, add the cilantro, avocado 5. Take those crackers and dig in |
| Spanish | Menu | Background | Ingredients |
| Thai | Menu | Background | Ingredients |
| Vegan | Menu | Background | Ingredients |
