Ingredients

Golden State Burrito

• 1 large (12-14 inch) flour tortilla

• ⅓ cup of Monterey jack cheese

• ½ cup of Mexican rice

• ⅓ cup of onion-y pinto beans

• 2 thighs of chicken, chopped

• Handful of french fries

• ¼ cup guacamole

• 2 tbsp salsa verde

• 2 tbsp of spicy crema

St Augustine Style marinated chicken

• 6 boneless, skinless chicken thighs
• 3 chipotle peppers in adobo sauce 
• 3 tbsp Zab’s St. Augustine hot sauce

• Juice of one lime

• 1 tsp garlic powder

• 1 tsp salt 
• 2 tbsp olive oil
• 4 tbsp Zab’s hot honey

Hot Honey Crema

• 1 cups sour cream 

• 1 tbsp Zab’s Hot Honey
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ teaspoon salt

• juice of 1 lime

Mexican Rice

• 3 tbsp vegetable oil

• 1 cup uncooked rice
• 1 tsp garlic powder

• 1 tsp chicken bouillon

• ½ tsp ground cumin

• 1 tsp salt

• ¼ cup chopped onion

• 2 cups chicken bone broth

• ½ cup tomato sauce

Onion-y Pinto Beans

• 1 can of pinto beans drained
• ½ small white onion
• 1 tbsp tomato sauce

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp cumin powder
• 1 tsp cayenne pepper

• 1 tsp hot honey

• 1 cup chicken bone broth