Salsa Verde by grumpy old goat

Salsa verde is our favorite salsa and one of our all time favorite snacks. It is made from tomatillos which look like small green tomatoes with a husk on them. They need some preparation before you use them. First, remove the husk and rinse them off. Next, cut them in half and put them in a bowl. Put the bowl in the microwave and…

Mini Chilli Con Carne Pies by Hungry Jenny

These can be a bit tricky to make as you need to time the baking of the tortilla wraps just right to get the mini pie effect - but they are worth trying out because the end result is so cute! http://hungryjenny.blogspot.com/2010/05/friday-pie-day-mini-chilli-con-carne.html

Fish Tacos with Lime-cilantro salsa by Nancy Miyasaki

Cumin, coriander, and paprika give these fish tacos a wonderfully warm flavor. The tangy sour cream, lime and cilantro sauce contrasts perfectly. Try shrimp for the snapper or romaine in place of cabbage to change it up if you like.

Kimchi Fusion Tacos by Dr. JJ

This recipe describes how to make Kimchi Fusion Tacos. They are tacos with the slight twist of adding sautéed Kimchi. The Kimchi adds more spice like a hot sauce along with more vegetables. It makes the tacos tastier and healthier. Making Kimchi Fusion Tacos is simple and easy, anybody can make them. Take a look at my blog:…

Shredded Mojito Chicken Soft Tacos by Debi Shawcross

Part of a dinner party menu on a budget!

Salsa by Cheryl Norman

Salsa is easy to make fresh and tastes better than the jarred varieties. Saves a buck, too! I make mine in the Vita-mix, but most food processors or blenders will work. Just don't overprocess.

Pork Tacos cooked in a spicy green chili sauce by Spicie Foodie

Yummy tacos in spicy green chili sauce! A couple of days ago I posted a recipe for my green chili salsa, well I had a lot left over and rather than trowing a perfectly good sauce away I looked in refrigerator to see what or how to use it up, other than with chips. Pork , tortillas, cilantro and onions ....Taco night!

Mexican Charra Beans by Marlin Rinehart

Very flavorful beans, slightly soupy. Frequently served as a side dish with a Mexican meal in many restaurants along the border.

Corn and Black Bean Salad by Shoshs Yummy Food

A refreshing side to any meal

Flavorful Bean Burritos by Mary Shaldibina

This easy and tender entree bursts with flavor, thanks to spices, tomatoes and cream cheese filling.

Coconut Flan by Stephanie Bitzer

This flan is always a big hit with friends and family. Simple to make and so delicious. If you are a fan of coconut you will love this flan.

Border Benedicts by michelle perez

This amazing breakfast offers a terrific balance of carbs, protein, and fat. We skipped the traditional hollindaise in favor of fresh avocado and salsa. It's quick, easy and makes for a gorgeous presentation. Fantastico!

Fabulous Pork Tacos by John Spottiswood

I made pork tacos for the Superbowl modeled after my favorite taqueria -- a hole in the wall in Playa Del Carmen called El Fogon. I may not have quite matched El Fogon, but these are darn good! I highly recommend them. I served them with Homemade Corn Tortillas (see my recipe) which were great, but they'll taste great with any…

Mexican Rice by Sergio Hernandez

Cochinita Pibil by Sergio Hernandez

Cochinita Pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto seed, and roasting the meat while it is wrapped in banana leaf.