This green chile chicken enchilada bake is an easy and delicious way to capture the flavors and textures of enchiladas without having to roll the tortillas. It's more like a chicken enchilada casserole.
This green chile chicken enchilada bake includes stacked corn tortillas layered with chichen, cheese, and sauce, similar to a lasagna.
A michelada is a refreshing Mexican beer cocktail. It's great for brunch or hanging out on a warm day.
It's also great for celebrating National Drink a Beer Day, which is September 28. It's made with a light Mexican beer and Clamato or tomato juice, as well as salty, sour, spicy, and umami flavors.
This chicken enchilada soup is thick and filling, and adapts all of the flavors of chicken enchiladas into a delicious and comforting soup.
Even though it takes about an hour of cooking time, this chicken enchilada soup is so easy to make, and it includes all of the ingredients you might find on an enchilada plate.
This fresh tomato salsa, also called pico de gallo or salsa fresca, is a classic Mexican topping or dip primarily made with ripe tomatoes, fresh chiles, and diced onions.
The first time I made this salsa, I took it to a party with a Mexican food theme and it was clearly the winner in the "salsa wars."
These chicken taquitos are stuffed with a mixture of shredded rotisserie chicken, ricotta cheese, cheddar cheese, and green chilis and then baked until crispy and ready for dipping.
I have always loved taquitos, but I've never made them at home because they typically require deep frying.
This Mexican Street Corn Salad takes the flavors from the grilled corn (elotes) that is sold by street vendors in Mexico (and here in parts of Los Angeles) and incorporates them into a delicious salad.
Mexican street corn is grilled corn that is slathered in a mixture of mayonnaise, cotija cheese, chili, and lime and then sold on the cob. There's also a version of street corn, called esquites, where the food vendor strips the corn from the cob, tosses the ingredients, and serves it in a plastic cup.
These polvorones de naranja are Mexican cookies flavored with orange three ways. They're super fluffy and cakelike, and not overly sweet.
Polvorones are a Mexican sugar or shortbread cookie. According to the collective brains of Wikipedia, they are derived from a Spanish cookie. In the United States, they are often referred to as Mexican wedding cookies.
This El Pollo Loco Chicken Tortilla Soup is an amazing meal in a bowl.
I love, love, love this chicken tortilla soup. It's loaded with shredded chicken and pico de gallo, and is topped with crispy tortilla strips.
Mini Chicken Tostada Appetizers - Tiny tortilla shells filled with a lime and cilantro marinated chicken, Napa and red cabbage, salsa, and cumin sauce. Adorable. You can eat them in one bite.
These mini chicken todadas are comprised of tiny flour or corn tortillas filled with chicken, cabbage, salsa, and a sour cream cumin sauce.
These red, white, and green polvorones are crispy on the outside and soft and crumbly on the inside. They are very similar to a cross between a shortbread cookie and a softer sugar cookie.
Polvorón is a generic name for cookie also used in Spain, the Phillipines, and Latin America. The word in Spanish translates to "powder." It’s pretty much meant to describe the crumbly nature of the cookie!
These biscochos, cookies flavored with oranges, cinnamon, vanilla, and ginger, are a favorite Christmas cookie in El Paso and New Mexico. Plus, they are seriously tasty.
These cinnamon sugar cookies are also the official state cookie of New Mexico, where they are called biscochitos (or bizcochitos).
This is my favorite recipe for chunky guacamole. It's easy, flexible, and totally flavorful.
This guacamole is fabulous with tortilla chips and a margarita or bloody Mary for a summer al fresco dinner party appetizer, or for serving while tailgating during the fall.
Cemitas are rolls used for the torta (sandwich) with the same name. They originated as a street food in the historical city of Puebla, Mexico.
The term "cemita" can refer to both the bread and the sandwich.
This corn and roasted sweet red pepper soup is a delicious and comforting combination of flavors.
These seafood salad tacos are a wonderful way to have a delicious hot weather meal and still have an amazing taco.
These seafood salad tacos take warm soft or crispy tortillas and fill them with a fresh summery salad with lots of seafood, tomatoes, corn, radishes, and serrano and jalapeño chiles.... plus, lots of cilantro and lime juice.
This Mexican Chicken Lasagna is layered with corn tortillas, seasoned ground chicken, corn, beans, salsa, and lots of cheese.
This Mexican chicken lasagna is the perfect make-ahead casserole for serving a crowd.
This Mexican red rice is the essential time tested side dish for whenever you are serving your favorite Mexican-style meal.
Arroz rojo, or red rice, is one of those dishes served every day with Mexican dishes both north and south of the Rio Grande. When you think of rice and beans, this is pretty much the traditional tomato-y rice, with a couple of twists.
This Rose Margarita is a seriously delicious and interesting cocktail. The addition of a touch rose water to the mix adds a wonderful fragrance and flavor.
With its faint scent of roses, this margarita is so intriguing (and of course, tasty). It's definitely meant for sipping.
This pan de muerto, or "Bread of the Dead," is a traditional Mexican bread served to honor loved ones who have passed away.
This pan de muerto is made with a very buttery brioche-like dough, but sweeter. The resulting bread is super rich, yet very airy and light.
This roasted jalapeño salsa with tomatoes and garlic is so easy to make and totally tasty. It will become a staple in your kitchen.
I love salsas. They are wonderful on omelets, in tacos and burritos, with chips, in scrambled eggs, in bloody Marys, and incorporated into guacamole. Salsas can go from traditional, like pico de gallo or tomato and tomatillo salsa, to creative, such as grilled pineapple and red onion salsa, pear salsa, roasted tri-color pepper salsa, tomato and corn salsa,
