This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
For my eldest step-daughter’s graduation celebration dinner, she requested a Mexican cookout featuring her father’s grilled chicken. It became a festive occasion to build strong step-family bonds.
Fish tacos are fun and tasty handheld food. This version isn’t exactly authentic, but it’s a nice centerpiece for a Mexican meal.
It’s a dip. It’s a spread. It’s a condiment…. It’s delicious. I’ve spent my whole life eating guacamole, and this people-pleasing recipe is a knock-out. Best of all, even beginners can manage it.
Personal heroes and a love of Mexican cuisine led me to this recipe. Corn tortillas stuffed with chicken and a creamy cheese mixture, smothered in green sauce and topped with more cheese.
A trip to NYC inspired this beef enchilada featuring a unsweetened chocolate green sauce that honors Mexico’s rich history with chocolate.
A variation on a classic green sauce featuring dark chocolate that can also be used in a variety of Mexican dishes and as a dessert topping.
A great base for Mexican dishes, chili, and other dishes that incorporate chili, like Frito pie and cornbread casseroles. Freezes well. Try it with ground beef or a plant-based protein.
Mexican rice is a traditional dish served as a side with a variety of Mexican dishes. I began making this when a foster child asked if I could please make rice the “right” way.