Oaxacan Sunday Roast & Street Supper

1. FINAL MENU

• Name of the meal: Oaxacan Sunday Roast & Street Supper
• Cuisine type: Mexican
• Serve time: 5:00 PM

This dinner places an ancho‑rubbed roasted pork tenderloin at the center — a fast, flavorful roast that can rest without loss of quality — paired with classic arroz rojo and simmered black beans that hold, bright charred street corn finished moments before service, warm corn tortillas and a crisp avocado–radish salad for contrast. Drinks include a kid‑friendly agua de Jamaica and a Paloma for adults; the entire plan is backward‑timed so all texture‑sensitive items finish within minutes of the 5:00 PM service.

• Ancho-Rubbed Roasted Pork Tenderloin
• Mexican Red Rice (Arroz Rojo)
• Simmered Black Beans (Frijoles Negros)
• Charred Street Corn with Cotija (Elote) — finish-to-order
• Warm Corn Tortillas — finish-to-order
• Avocado & Radish Salad with Cilantro and White Vinegar Dressing — finish-to-order
• Agua de Jamaica (Hibiscus Iced Tea) — kid-friendly
• Paloma (Blanco tequila cocktail; adult beverage)

2. FULLY EXECUTABLE RECIPES

Ancho-Rubbed Roasted Pork Tenderloin

Equipment

• Ovenproof 10-inch skillet (cast-iron preferred) plus rimmed baking sheet if you prefer not to roast in skillet
• Instant-read thermometer
• Small bowl, measuring spoons, tongs

Ingredients (serves 2; makes leftovers)

• Pork tenderloin, trimmed: 1.0 lb (16 oz), one small tenderloin
• Olive oil: 1 tablespoon
• Ancho chili powder: 1 teaspoon
• Ground cumin: 1/2 teaspoon
• Kosher salt: 1 teaspoon
• Ground black pepper: 1/2 teaspoon
• Fresh lime juice: 1 tablespoon (about 1/2 lime)
• Garlic clove, minced: 1 clove

Practical substitutions

• If ancho chili powder is unavailable, use 1 teaspoon mild smoked paprika.

Cooking / Baking

• Total cook time: 33 minutes (active prep/sear 10 minutes; roast 17 minutes; resting 6–10 minutes counted outside active oven time)
• Target internal temp: 145°F (medium-rare to medium), then rest 10 minutes (carryover will raise temp slightly)

Instructions

1. Pat pork tenderloin dry and trim silver skin if present. Combine in a small bowl: 1 teaspoon ancho chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, 1 tablespoon fresh lime juice and 1 minced garlic clove to form a paste.
2. Rub paste evenly over the pork; let sit at room temperature while you preheat oven (no longer than 15 minutes).
3. Preheat oven to 425°F (use the oven rack in middle position). Place the 10-inch skillet on the stovetop over medium-high heat.
4. When skillet is hot, add a thin film of olive oil (use heat-safe oil if your skillet is very hot), sear pork, turning so all sides brown, total 4–5 minutes. Use tongs to hold if needed to brown ends.
5. Immediately transfer skillet to preheated oven and roast 17 minutes, or until instant‑read thermometer reads 140–144°F (the pork will reach 145°F after resting).
6. Remove skillet to a heatproof surface; transfer pork to a cutting board and tent loosely with foil. Rest 10 minutes before slicing (do not serve until plating time; resting may continue up to 15 minutes).
7. Slice into medallions and serve with pan juices spooned over.

Mexican Red Rice (Arroz Rojo)

Not low-carb: rice.

Not paleo: rice.

Equipment

• 2-quart saucepan with tight-fitting lid
• Wooden spoon
• Measuring cups and spoons

Ingredients (serves 2; makes leftovers)

• Long-grain white rice, uncooked: 1 cup (about 7 oz)
• Vegetable oil: 1 tablespoon
• Small yellow onion, finely chopped: 1/2 cup (about 1 small onion)
• Garlic clove, minced: 1 clove
• Roma tomato, coarsely chopped: 1 medium (about 5 oz) OR 3/4 cup canned crushed tomato (see substitution)
• Low-sodium chicken broth: 2 cups
• Tomato paste: 1 tablespoon
• Ground cumin: 1/2 teaspoon
• Kosher salt: 3/4 teaspoon
• Ground black pepper: 1/4 teaspoon
• Fresh cilantro, chopped: 2 tablespoons (for stirring in at finish)

Practical substitutions

• If fresh tomato is unavailable, use 3/4 cup canned crushed tomato (same quantity).

Cooking / Baking

• Total cook time: 28 minutes (active 10 minutes; covered simmer 18 minutes)

Instructions

1. Rinse 1 cup rice under cold water until water runs mostly clear; drain thoroughly.
2. Heat 2-quart saucepan over medium heat; add 1 tablespoon vegetable oil. Add rice and toast, stirring, until edges are lightly golden, 3–4 minutes.
3. Add 1/2 cup finely chopped onion and 1 minced garlic clove; sauté 2 minutes until softened.
4. Stir in 1 chopped roma tomato (or 3/4 cup canned crushed tomato) and 1 tablespoon tomato paste, then add 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 1 minute while stirring.
5. Add 2 cups low-sodium chicken broth, stir once, bring to a boil uncovered.
6. Once boiling, reduce heat to low, cover tightly and simmer undisturbed 18 minutes.
7. Remove from heat, keep covered and let rest 5 minutes. Fluff with fork and fold in 2 tablespoons chopped cilantro just before plating.

Simmered Black Beans (Frijoles Negros)

Not low-carb: beans.

Not paleo: rice.

Equipment

• 2-quart saucepan with lid
• Wooden spoon

Ingredients (serves 2; makes leftovers)

• Canned black beans, undrained: 2 × 15-oz cans (use both cans, 30 oz total with liquid)
• Vegetable oil: 1 tablespoon
• Small yellow onion, finely chopped: 1/3 cup (from the onion listed for rice; total onion used across recipes is 1 small onion)
• Garlic clove, minced: 1 clove
• Bay leaf: 1 leaf
• Ground cumin: 1/2 teaspoon
• Kosher salt: 1 teaspoon
• Ground black pepper: 1/4 teaspoon
• Fresh cilantro, chopped: 1 tablespoon (garnish)
• Water: 1/4 cup (only if needed to loosen)

Practical substitutions

• If low-sodium canned beans are unavailable, use regular canned black beans and keep the listed 1 teaspoon kosher salt.

Cooking / Baking

• Total cook time: 20 minutes (active 8 minutes; simmer 12 minutes)

Instructions

1. Heat 1 tablespoon vegetable oil in a 2-quart saucepan over medium heat. Add 1/3 cup chopped onion; sauté 3 minutes until soft.
2. Add 1 minced garlic clove, 1/2 teaspoon ground cumin and 1 bay leaf; cook 30 seconds until fragrant.
3. Add both 15-oz cans of black beans with their liquid; bring to a gentle simmer.
4. Reduce heat to low, partially cover and simmer 10–12 minutes. Mash about 1 cup of the beans against the pan with the back of a spoon to thicken the mixture. If too thick, add up to 1/4 cup water.
5. Stir in 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper; remove bay leaf. Keep covered on lowest heat until ready to plate. Garnish with 1 tablespoon chopped cilantro at service.

Charred Street Corn with Cotija (Elote)

Not dairy-free: sour cream.

Not low-carb: corn.

Not paleo: corn.

Equipment

• 10-inch grill pan or outdoor gas grill
• Small bowl for sauce
• Tongs

Ingredients (serves 2)

• Fresh corn on the cob: 2 ears
• Mayonnaise: 2 tablespoons
• Sour cream (or Mexican crema): 2 tablespoons
• Cotija cheese, crumbled: 2 ounces
• Fresh lime: 1 lime for wedges (use 1 lime) ⁺
• Chili powder (mild ancho or paprika): 1/2 teaspoon
• Kosher salt: 1/4 teaspoon

Practical substitutions

• If cotija is unavailable, use 2 ounces crumbled feta or finely grated Parmesan.

Cooking / Baking

• Total cook time: 12 minutes active (no passive)

Instructions

1. Husk corn and remove silks; pat dry.
2. In a small bowl combine 2 tablespoons mayonnaise and 2 tablespoons sour cream; set aside.
3. Preheat grill pan over medium-high heat until hot (3–5 minutes).
4. Place corn on hot grill and char, turning every 1–2 minutes, until evenly blistered and browned in spots, 8–10 minutes.
5. Remove corn to a plate; while still hot, brush each ear with the mayo–crema mixture, sprinkle evenly with 1 oz crumbled cotija per ear (2 oz total), dust with 1/2 teaspoon chili powder and 1/4 teaspoon kosher salt. Serve with lime wedges.

Warm Corn Tortillas

Not gluten-free: tortillas.

Not low-carb: corn.

Not paleo: corn.

Equipment

• 10-inch nonstick skillet or comal
• Plate wrapped in a clean kitchen towel

Ingredients (serves 2)

• Fresh corn tortillas: 8 tortillas (6–8 inch)
• Neutral oil (vegetable or canola): 1 teaspoon

Cooking / Baking

• Total cook time: 6 minutes active (finish-to-order)

Instructions

1. Heat skillet over medium-high heat until hot.
2. Lightly brush each tortilla with a thin film of the 1 teaspoon neutral oil and toast each 20–30 seconds per side until warm and pliable.
3. Stack tortillas and keep wrapped in a clean towel until serving.

Avocado & Radish Salad with Cilantro and White Vinegar Dressing

Equipment

• Small mixing bowl
• Chef's knife

Ingredients (serves 2)

• Avocado: 1 medium (about 7 oz), ripe but firm
• Radishes: 4 medium, thinly sliced
• Fresh cilantro, chopped: 2 tablespoons
• White vinegar: 1 teaspoon
• Olive oil: 1 tablespoon
• Kosher salt: 1/4 teaspoon
• Ground black pepper: 1/4 teaspoon
• Fresh lime juice: 1 tablespoon (about 1/2 lime) ⁺

Cooking / Baking

• Total cook time: 6 minutes (finish-to-order)

Instructions

1. In small bowl whisk together 1 teaspoon white vinegar, 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
2. Halve and slice avocado; combine sliced avocado, thinly sliced radishes and 2 tablespoons chopped cilantro in a bowl. Dress immediately with the dressing and serve within minutes.

Agua de Jamaica (Hibiscus Iced Tea) — kid-friendly

Not low-carb: sugar.

Not paleo: sugar.

Equipment

• 1-quart saucepan
• Fine-mesh strainer
• Pitcher or 1-quart jar

Ingredients (makes ~3 cups; 2 generous servings)

• Dried hibiscus flowers (jamaica): 2 tablespoons
• Water: 3 cups (2 cups for steeping + 1 cup cold to dilute)
• Granulated sugar: 3 tablespoons

Practical substitutions

• If dried hibiscus is unavailable, use 1 cup unsweetened cranberry juice + 2 cups water; use 3 tablespoons sugar as listed.

Cooking / Baking

• Total cook time: 12 minutes active (plus chilling 1 hour)

Instructions

1. Bring 2 cups water to a boil in a saucepan.
2. Remove from heat; add 2 tablespoons dried hibiscus and 3 tablespoons granulated sugar. Stir until sugar dissolves.
3. Steep 6–8 minutes, then strain into a pitcher; discard solids.
4. Add 1 cup cold water to dilute. Chill in refrigerator at least 1 hour or serve over ice.

Paloma (adult beverage)

Not low-carb: soda.

Not paleo: grapefruit soda.

Equipment

• Two highball glasses
• Jigger

Ingredients (makes 2 servings)

• Blanco tequila: 4 oz total (2 oz per serving)
• Fresh lime juice: 1 oz total (1/2 oz per serving; ~2 tablespoons total) ⁺
• Grapefruit soda: 8 oz total (4 oz per serving)
• Kosher salt for rimming: 1/2 teaspoon (optional)
• Ice: 1 cup (approximate; not required to buy)

Practical substitutions

• If grapefruit soda is unavailable, use 4 oz fresh grapefruit juice + 4 oz club soda and add 1/2 teaspoon granulated sugar to the pitcher.

Cooking / Baking

• Total prep time: 5 minutes (per serving)

Instructions

1. If rimming, rub lime on glass rims and dip in 1/4 teaspoon kosher salt per glass.
2. Fill each highball glass with ice. Per glass add 2 oz blanco tequila and 1/2 oz fresh lime juice; top with 4 oz grapefruit soda and stir once. Serve immediately.

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (Agua de Jamaica & Mexican Red Rice) Put 2 cups water in saucepan and bring to a boil for the hibiscus; simultaneously rinse 1 cup rice under cold water until water runs mostly clear and drain.
• 4:01 PM: (Agua de Jamaica) Remove saucepan from heat; add 2 tablespoons dried hibiscus and 3 tablespoons granulated sugar; stir to dissolve and steep 6–8 minutes.
• 4:01 PM: (Mexican Red Rice) Heat 1 tablespoon vegetable oil in 2‑qt saucepan over medium heat; add drained rice and toast, stirring, 3–4 minutes until edges lightly golden.
• 4:04 PM: (Mexican Red Rice) Add 1/2 cup finely chopped onion and 1 minced garlic clove; sauté 2 minutes. Stir in 1 chopped roma tomato (or 3/4 cup canned crushed tomato), 1 tablespoon tomato paste, 1/2 teaspoon ground cumin, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 1 minute then add 2 cups low‑sodium chicken broth and bring to a boil.
• 4:07 PM: (Mexican Red Rice) Cover, reduce heat to low and simmer undisturbed 18 minutes.
• 4:06 PM: (Simmered Black Beans) Heat 1 tablespoon vegetable oil in 2‑qt saucepan over medium; add 1/3 cup chopped onion and sauté 3 minutes. Add 1 minced garlic clove, 1/2 teaspoon ground cumin and 1 bay leaf; cook 30 seconds.
• 4:09 PM: (Simmered Black Beans) Add both 15‑oz cans black beans with their liquid, bring to a gentle simmer, reduce heat to low, partially cover and simmer 10–12 minutes, mashing some beans to thicken; season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, remove bay leaf and keep covered on lowest heat.
• 4:15 PM: (Ancho-Rubbed Roasted Pork Tenderloin) Preheat oven to 425°F. Pat 1.0 lb pork tenderloin dry; in a small bowl combine 1 teaspoon ancho chili powder, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil, 1 tablespoon lime juice and 1 minced garlic clove; rub all over pork.
• 4:22 PM: (Ancho-Rubbed Roasted Pork Tenderloin) Place 10‑inch ovenproof skillet over medium‑high heat; when hot, sear pork, turning to brown all sides, total 4–5 minutes.
• 4:28 PM: (Ancho-Rubbed Roasted Pork Tenderloin) Transfer skillet to preheated 425°F oven and roast 17 minutes (until 140–144°F). Meanwhile continue holding beans on low and rice simmering.
• 4:25 PM: (Mexican Red Rice) Rice simmer completes now; remove saucepan from heat, keep covered and let rest 5 minutes.
• 4:30 PM: (Mexican Red Rice) Fluff rice with fork and stir in 2 tablespoons chopped cilantro; cover and hold off heat.
• 4:35 PM: (Simmered Black Beans) Final check: mash a few beans if needed and keep covered on lowest heat; beans held and ready to plate.
• 4:45 PM: (Ancho-Rubbed Roasted Pork Tenderloin) Remove pork when instant‑read thermometer reads 140–144°F; transfer to cutting board and tent loosely with foil; rest for 15 minutes (pork may rest until service).
• 4:45 PM: (Agua de Jamaica) Strain steeped hibiscus into pitcher, discard solids, add 1 cup cold water, place pitcher in refrigerator to chill (~1 hour total chill time will be at least until service).
• 4:48 PM: (Prep for finish) Husk and silk 2 ears corn; mix 2 tablespoons mayonnaise and 2 tablespoons sour cream in a small bowl and place near the grill pan; crumble 2 oz cotija and have lime wedges ready; arrange 8 corn tortillas for warming.
• 4:50 PM: (Charred Street Corn) Preheat 10‑inch grill pan over medium‑high heat until very hot (3–4 minutes). Place corn on grill and char, turning every 1–2 minutes, until blistered in spots, about 8 minutes total.
• 4:52 PM: (Avocado & Radish Salad) Whisk 1 teaspoon white vinegar, 1 tablespoon olive oil, 1 tablespoon lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper; slice avocado and thinly slice 4 radishes; toss with 2 tablespoons chopped cilantro and dress immediately.
• 4:58 PM: (Charred Street Corn) Remove corn from grill; brush with mayo–crema mixture, sprinkle 2 oz cotija evenly, dust with 1/2 teaspoon chili powder and 1/4 teaspoon kosher salt; squeeze lime wedges.
• 4:58 PM: (Warm Corn Tortillas) Heat nonstick skillet over medium‑high; lightly brush tortillas with 1 teaspoon neutral oil and toast each 20–30 seconds per side until warm; stack and wrap in a clean towel.
• 4:58 PM: (Plating) Slice rested pork into medallions; plate rice and beans, add pork medallions and spoon any pan juices over meat; place a charred corn ear (halved if desired), a portion of avocado–radish salad and 3–4 warm corn tortillas on each plate or on a shared board.
• 4:58 PM: (Paloma) For adults, chill glasses if desired, rim with 1/2 teaspoon kosher salt total (optional), then in each highball glass add ice, 2 oz blanco tequila and 1/2 oz fresh lime juice; top with 4 oz grapefruit soda and stir once.
• 5:00 PM: (Service) Serve plated plates at exactly 5:00 PM with chilled Agua de Jamaica in a jug and Palomas to adults.

4. CONSOLIDATED SHOPPING LIST

Produce

• Limes — 3 limes ⁺
• Fresh cilantro — 1 small bunch (use ~5 tablespoons chopped total) ⁺
• Avocado — 1 medium
• Roma tomato — 1 medium (or use canned crushed tomato listed below)
• Yellow onion — 1 medium (use across rice and beans)
• Garlic cloves — 3 cloves
• Radishes — 4 medium
• Fresh corn on the cob — 2 ears

Meat / Seafood

• Pork tenderloin, trimmed — 1.0 lb (16 oz)

Dairy

• Sour cream (or Mexican crema) — 2 tablespoons
• Cotija cheese — 2 ounces (crumbled)
• Unsalted butter — none used (not required) ⁰

Dry Goods / Pantry

• Long-grain white rice, uncooked — 1 cup ⁺
• Canned black beans — 2 × 15-oz cans (total 30 oz)
• Canned crushed tomato — 3/4 cup (only if substituting for fresh roma tomato) (optional) ⁰
• Tomato paste — 1 tablespoon
• Dried hibiscus flowers (jamaica) — 2 tablespoons
• Vegetable oil — 3 tablespoons total ⁺
• Olive oil — 2 tablespoons total ⁺
• Granulated sugar — 3 tablespoons
• Kosher salt — 3 3/4 teaspoons total ⁺
• Ground black pepper — 1 teaspoon total ⁺
• Ground cumin — 1 teaspoon total ⁺
• Ancho chili powder — 1 teaspoon
• Bay leaf — 1 leaf
• Chili powder (ancho or mild) — 1/2 teaspoon
• Mayonnaise — 2 tablespoons
• White vinegar — 1 teaspoon
• Tomato paste — 1 tablespoon (aggregated above)
• Low-sodium chicken broth — 2 cups
• Water — 3 cups

Drinks

• Blanco tequila — 1 bottle (750 ml)
• Grapefruit soda (Jarritos or Fresca) — 1 × 12-oz bottle (use 8 oz) ⁺
• Ice — as needed ⁰

(Note: Items used in multiple components are marked with ⁺. Items used only if you choose an optional substitution are marked ⁰.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra lime wedges, hot sauce or sliced pickled jalapeño for diners who want extra heat at the table.
• Global substitutions allowed: if ancho chili powder is unavailable, use 1 teaspoon mild smoked paprika; if cotija is unavailable, use 2 oz crumbled feta. If fresh roma tomato is unavailable for rice, use 3/4 cup canned crushed tomato (listed under Dry Goods / Pantry as optional).
• Child-safety notes: Keep alcoholic beverages out of reach of children until served by an adult. Supervise any children around hot pans, the grill pan and oven.
• Timeline risk(s): The tightest execution window is 4:48–5:00 PM when the charred corn, salad finishing, tortilla warming, plating and beverage assembly overlap while the pork is resting. This period requires quick sequential work on hot pans and immediate plating.
• Mitigation mindset: Pre-measure and stage all ingredients (mise en place) before 4:20 PM: have tortillas stacked, mayo–crema mixed, cheese crumbled, corn husked and plates warmed. Keep one clean towel or heatproof glove ready and the instant-read thermometer accessible. Work in the order listed in the timeline and focus on finishing one task (char corn) fully before moving to the next (salad, tortillas, plating).
• The latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve.