Casa Núñez LLC

06/10/2025

Last night at Casa Núñez… roasted mushrooms sauce on orzo pasta.. ¡Hay motivó! 🍾

05/30/2025

Casa Núñez is celebrating spring in tonight’s dinner with shrimp and fresh asparagus! Black bean soup starts us off and we will have a roast pork entrée with saffron rice. ¡Hay motivo!

05/01/2025

Welcome May 2025. During this month, Casa Núñez will be celebrating several days very attached to our traditions. The first, "Kentucky Derby", Saturday May 3rd; "Cinco de Mayo"; Monday May 5th; and a very special day for all of us, "Mother's Day", May 11th. So, please take a look at one of our favorite Mexican recipes; and enjoy:

Chicken Nachos

Ingredients:
2 chicken breasts
1 jar roasted red peppers
½ cup of your favorite salsa
1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic, minced
Adobo
1 (14.5 oz) can pinto beans, drained and rinsed
½ cup chopped cilantro leaves
1 scallion, finely sliced
1 lime, for the juice
2 cups shredded cheddar cheese
your favorite tortilla chips

Directions:
In a slow cooker, place the chicken, roasted red pepper, salsa, cumin, chili powder, garlic, and a pinch of Adobo. Cook on high for three hours.
Take two forks and shred the chicken right in the cooker. Add the pinto beans, toss to combine, and cook an additional hour.
Arrange the chips on a large oven proof pan. Spoon the chicken and bean mixture over the chips. Sprinkle the cheese over the chicken. Place the platter under the broiler on high for a couple of minutes to the get the cheese browned and bubbly.
Remove the platter from the oven and top with cilantro leaves and scallions. Squeeze lime over the top and serve immediately.

Have a wonderful Month! ¡Hay Motivó!

04/26/2025

Good Afternoon, Dear Friends! Casa Núñez is extremely proud to announce that we have been nominated for the second year in a row for Best Catering of Dayton 2025. We can't wait to see the results of this community contest. You may submit votes daily by going to the daytondailynews.com.

Thank you for your recognition and remember... ¡Hay Motivó!

04/01/2025

We will have a great time! Please join us!

04/01/2025

Casa Núñez' April Fool's Day recipe:

Diablo Hot Sauce

Serve eight

Ingredients:
4 –6 Habanero peppers
4 – 6 Jalapeño peppers
4 – 6 Serrano peppers
4 - 6 Tomatillos
1 onion
1 tablespoon minced garlic
1 tablespoon capers
1 tomato
¼ teaspoon ground cumin
¼ teaspoon ground paprika
¼ teaspoon ground oregano
1 cup fresh parsley
1 cup fresh cilantro
Adobo to taste
1 cup virgin olive oil
1 cup white vinegar plus more as needed
1 Sazón envelope

Directions:
Roast the peppers and tomatillos with olive oil. Cut and mix all ingredients in a blender until finely chopped and add additional vinegar as needed.

¡Hay Motivó!

03/08/2025

All sorts of shenanigans are afoot when a leprechaun stops by (although he’s a bit taller than we’ve always imagined).

03/06/2025

Please join us on this amazing project in support of our future US Air Force members. ¡Hay motívo!

Thanks to Ivan and Susie Nuñez for hosting the upcoming dinner on Saturday, April 12th in support of our 8th Annual Golf Outing. For more information, go to: https://www.askrafi.com/events/fundraising-dinner-at-casa-nuez-1

03/03/2025

Casa Núñez is getting ready to celebrating St. Patrick's Day (Monday, March 17, 2025)

For this special occasion, we are preparing our version of the "Guiness Irish Beef Stew"... and here is our recipe!

Serve 6

Ingredients:
4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons olive oil
1/4 cup all-purpose flour
Adobo to taste
2 yellow onions, chopped
1 green bell pepper
3 cups Irish Guinness stout beer
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 cups chopped celery
2 tablespoons chopped fresh parsley

Directions:
Toss beef cubes with 2 tablespoons olive oil in a bowl.

Whisk flour and Adobo in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.

Heat 1/4 cup oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.

Cook and stir onions, pepper, and celery in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.

Pour the Irish stout into the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.

Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust Adobo as needed, garnish with parsley.

We hope you all enjoy this fabulous dish... ¡Hay Motivó!