America's favorite Mexican holiday kicks off grilling season with ice cold beer, chips, and guacamole.
A Mexican style coleslaw that is great served with chips or as a condiment.
Crab and cheese blend together with a Mexican flair--the Crabadilla!
A Mexican meal is not complete without this tasty little side dish. Easy to prepare and full of flavor.
I have boiled, roasted and grilled more tomatoes, peppers and garlic trying to find the perfect salsa I get my favorite Mexican restaurant. While I came up with some pretty good salsas, this is finally it. The color and consistency tipped me off as to where I was going astray. And while I had to move away from the fresh tomatoes, it was worth it.
We shy away from fried foods, and LOVE full flavor dishes. This baked chile rellenos delivers. We have used everything from beef to leftover roast pork, chicken, even turkey. It's a true winner every time. Spice up to your liking and always TASTE your filling before stuffing peppers. Look for long, round, straight poblano chiles - they are best for filling. You can add the chile seeds into the meat mixture if you want added heat.
I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
A roasted chili salsa you'll enjoy, great for tacos, corn chips or as a party dip.
My grandmother uses this to fill tamales. I like it straight with warm tortillas and guacamole. It's spicy and delicious! And don't discard the water from the roast! It is excellent beef broth. Keep it in the freezer for soup.
Quick 10 minute recipe made from scratch. I hit this combo right the 1st time and forgot how it went the 2nd. Lucky I took a picture which refreshed my memory.
Good old Mexican Tamales, just the way my great grandmother use to make. Serve and enjoy a piece of Mexico. Allow all leftovers to cool down completely and then refrigerate.
Salsa Roja or Red Mexican Salsa recipe for hot water bath canning. We do this every year as the garden peppers and tomatoes come to harvest.
Authentic arbol chile salsa. I like mine hot, but you can tone down the peppers if you wish.
This is a fresh salsa that is simple to make with great texture and tons of flavor! You can make it with fresh tomatoes or canned diced tomatoes if they're not in season.
A heavenly seafood casserole from 'south of the border.'
This salsa can be made by anyone that owns a decent knife & a cutting board. You don't need to know a thing about cooking, just know how to chop. I've had just 4 people eat the entire batch, it was so good. It tastes even better the next day!
This great addition to any Mexican-themed dinner also makes a great lunch all on its own.
My family has been making this recipe as long as I can remember. Now that I have taken over a good part of the cooking I still think it is the best. Use polenta rather than finer ground corn meal. I sometimes add 1/2 cup whole kernel corn to the polenta.
A somewhat spicy Mexican shrimp and fish salad served on a corn tostada.
This version of guacamole has a fresh taste and a bit of a bite.
I serve this with Cindy's Enchiladas.