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Guacamole

Thank goodness colors have changed since the 70's. Remember when guacamole green was the color of most people's kitchens?? My sister and her…

Tostadas

My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get…

Homemade Refried Beans

I'm ashamed to say that though I LOVE refried beans, this is the first time I've ever made them myself. It's just so easy to buy them in a can, or…

Chile Rellenos

Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and…

enchiladas with fresh mango salsa

Mexican Fiesta Risotto

Like a fiesta...for your taste buds

Arroz a la Mexicana - Mexican Rice

This is the real deal...not the sorry excuse for Mexican rice you often get on a combo plate these days. The…

Salsa de Chile Pequin

This is an authentic Mexican salsa, all the more interesting because of its chunky style. Piquin chiles are very small, but very hot, with a smoky,…

Chiles Rellenos

An iconic dish of Mexico -- roasted, peeled poblano chiles stuffed with cheese, dipped in an egg batter and fried. Served with a simple tomato…

The Best Chile Rellenos Ever

I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better…