Mexican Frittata with Poblanos, Potatoes and Feta
This frittata goes on a luxurious ride with seasoned potatoes, poblanos and feta cheese.
Roasted Pepper and Tomato Salsa
By roasting your peppers and tomatoes first, you give the salsa a standout smoky flavor that goes beyond simple diced tomatoes.
Grilled Shrimp and Scallop Fajitas
A delicious way to combine the flavors of shrimp with your favorite Mexican dish.
Black Bean and Corn Dip
A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.
A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.
Easy Crock Pot Posole
Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.
Monster Taco Salad with Chimichurri Quinoa and Roasted Corn
This salad is sufficient for even the biggest appetite.
Gluten-Free Layered Three-Bean Casserole
This Mexican-inspired vegetarian casserole layers three kinds of beans with corn tortillas, cheese, and salsa.