Keep some pepitas on hand and you’ll always be able to whip up this quick, satisfying spread. I like it best when it’s fiery and loaded with lime flavor — so good! GET THE RECIPE Easy Pepita Dip (and Spread) submitted by MexicanPlease SaveSave
Chicken Flautas
A few simple tricks will ensure you end up with a crispy batch of Chicken Flautas. We’re serving them with a fiery Avocado Salsa Verde. So good! GET THE RECIPE Chicken Flautas submitted by MexicanPlease SaveSave
Salsa Roja
Here’s a simple recipe for a fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs! GET THE RECIPE Salsa Roja submitted by MexicanPlease SaveSave
Lime Crema
Here’s an easy recipe for a zippy version of Lime Crema. You can sub Greek yogurt for the mayo if you want. GET THE RECIPE Lime Crema submitted by MexicanPlease SaveSave
Mexican Frittata
Here’s an easy, versatile recipe for a zippy Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible but you can always make a vegetarian version too. So good! GET THE RECIPE Mexican Frittata submitted by MexicanPlease Find more recipes for frittatas on YumGoggle SaveSave
Charro Beans
Here’s a delicious Charro Beans recipe for a hearty batch of frijoles. I typically use half the batch to make a heavenly bean puree for some on-the-fly tacos. So good! GET THE RECIPE Charro Beans submitted by MexicanPlease SaveSave SaveSaveSaveSave
Mexican Horchata
Horchata is one of Mexico’s most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos. Lately I’ve been adding coconut milk to it — yum! GET THE RECIPE Mexican Horchata submitted by MexicanPlease SaveSave
World’s Best Chicken Tacos
I know, World’s Best is a big claim, but these chicken tacos are the ones I always come back to. The home cooked salsa is the key so don’t skimp on that step. So good! GET THE RECIPE World’s Best Chicken Tacos submitted by MexicanPlease SaveSave
Poblano Breakfast Potatoes
These Poblano Breakfast Potatoes are designed to be hands off: chop ’em up, throw ’em in the oven, and 30-40 minutes later breakfast is served. The smell of roasting poblanos wafting through the house is an added bonus. GET THE RECIPE Poblano Breakfast Potatoes submitted by MexicanPlease SaveSave
Black Bean and Corn Salsa
This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps!
Chicken Torta with Cilantro Lime Mayo
This is a great Chicken Torta combo to keep in mind for quick meals. Fresh avocado and plenty of Cilantro Lime Mayo will turn it into one of the best sandwiches you’ll ever have. So good!
Flour Tortillas Made With Olive Oil
Flour tortillas are so easy to make at home! You probably already have these ingredients on hand as this version uses olive oil instead of lard. So good!