Thinly-sliced ribeye steak with poblano peppers and onions on corn/wheat mix tortillas and topped with smoked cheddar and cilantro. Served with frijoles borrachos, aka drunken beans, which have garlic, onion, pinto beans, molasses, and Modelo Negra beer. Side of honey-lime red cabbage slaw for a nice, light crunch on the side or on your tacos.