New Favorite Tomato Salsa by myra byanka

Easy prep. Make it as mild or hot as you want.

Mexican Style Green Sweet Peas by Robyn Savoie

This is a delicious way of cooking fresh peas, and makes an excellent accompaniment to any meal. The flavor comes from the vegetables themselves, so use vine tomatoes and organic peas if possible.

Green Chile Tomatillo Sauce by Bob Vincent

This is a nice all purpose sauce that can be used in numerous dishes. It is good for enchiladas, as a base for Posole or other Mexican/Southwestern dishes. Adding an equal amount of Mexican Crema or sour cream to the cold sauce makes a thick finishing glaze good for plate presentation. I used canned tomatillos as he fresh at my…

Mango Chipotle Sauce/Glaze by Bob Vincent

This is a good sauce/glaze for almost anything. It is easy to make and stores refrigerated well for several days or if air tight much longer. I use it on grilled fish, chicken or pork. It can be used hot as a finishing sauce or cold as a glaze during the last few minutes of grilling. Adjust the chipotle peppers to your taste.

Santa Fe Stuffed Chicken by Robert Long

A stuffed chicken breast with a great Tex Mex flair and flavor.

Home made Tortillas by Monocot

Once you try these you will never buy them again. And as you get better you can make a huge batch in about 30 minutes!. My first attempt took me over a hour, I admit.

Grilled Shrimp Tacos by Carolinaheartstrings

I cannot get enough of them. I love everything about this dish. Depending on how spicy you like your shrimp you can grill them with no spice, a little spice or lots of spice. I like mine grilled with just a dusting of chili powder. Use your favorite kind of shell, corn or flour, crispy or not and pile the shrimp high with my pico…

Citrus Salsa by Salad Foodie

Guaranteed to brighten your taste buds, this salsa makes a healthful snack or appetizer, and is delicious as a topping for fish or fish tacos. No added oil or fat, just veggie and citrus 'deliciousness' here!

Spanish Rice by sally

Grilled Vegetable Tostadas by Carolinaheartstrings

Mexican food, one of my favorites any day of the week. In fact, I am pretty sure I could eat some type of Mexican food inspired dish every day of the week. I have a long list of family favorites that I make over and over. For my recipe posts this month I wanted to take some of the ones I usually make and put a different spin on…

Baked Chicken Taquitos by Carolinaheartstrings

We love love love Mexican food at our house so when Alessa and I decided to feature Mexican food as our theme this month I knew the family would love it! This particular recipe is so very easy and I tried to “healthy” it up a bit by baking instead of deep frying the taquitos. The result was delicious. You could use beef, pork or…

Mexican Chicken Soup by Mellie Duffy

This is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are…

Favorite Enchilada Sauce by Patrick Travis

When I was a kid growing up in the 50’s my folks had a rustic glazed terracotta casserole dish they bought in Mexico. Once or twice a month my dad would take the dish down to a little Mexican takeout place called Johnson’s Enchiladas and would have it filled with Johnson’s beef enchiladas. The enchiladas had a simple ground beef…

Creamy Mexican corn and tomato soup by Easy Cook - Laka kuharica

Creamy, spicy corn and tomato soup.

Slow cooker pork stew - chile verde by Nancy Miyasaki

This is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy!