Stuffed zucchini are a low in carbs and easy-to-make option for any day of the week, lunch or dinner. Corn and weiners’ sausage stuffing, as suggested in this recipe, is just one of the many possibilities; play around with the available ingredients at your home, perhaps you have some vegetables or deli meats left over in your fridge that you can utilize? Also, you can turn this delicious recipe into a vegetarian dish by removing the sausage or cheese. The possibilities are endless.
Celebrating Cinco de Mayo every day with this traditional dish which would be the Mexican cousin of lasagna. It’s very simple to prepare but delicious and ideal for a big family dinner.
Celebrate St. Patrick’s Day with this simple pasta sauce.
It is quick, healthy, and really flavorful. Enjoy it as a a side or with some garlic bread, pair it with some fresh spinach salad.
Pan de Muerto’ / ‘Day of the Dead Bread’ is one of the most iconic traditions of Mexican culture. It is prepared every 1st and 2nd day of November. The top of the bread represents a skull and the sides represent bones. It’s sweet and tangy since it’s prepared with orange blossom extract & orange zest.
Birria is a traditional plate in Western Mexico, most commonly as a stew of goat or lamb but also prepared with beef and chicken. It has a hearty, tangy & spicy flavor and legend says it can cure any hangover.
Esquites is essentially corn removed from the cob, stir-fried or braised with herbs and spices and served in a cup with some lime, chili pepper powder and some other toppings as crumbled cheese and mayo.
This ceviche made with fully-cooked fish and mango has the perfect amount of sweet and tart taste that you will love. Enjoy with some nachos, tostadas or soda crackers; as an appetizer, main or side dish. Really refreshing!
The best way to start your morning is with this mexican-style scrambled eggs with a side of refried beans and nachos.
Comfort food at it’s best. This enchiladas made with green tomatoes sauce are an excellent option for breakfast, lunch of dinner. Fill them with rotisserie chicken or a mix of fried potatoes and carrots for a vegetarian option. Garnish with pickled onions, sour cream or mozzarella cheese for a restaurant-like experience.
‘Balacao a la Vizcaina’ is a Spanish-style dish (from the Basque region) very common in Mexico and other Latin-American countries during Christmas, New Year’s Eve but also on Easter since the catholic tradition encourages people to eat more fish during Lent (Cuaresma).
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