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Taco Seasoning I

Submitted by: BILL ECHOLS

A mixture of spices that approximates what you might buy in a package. Depending on how spicy you and your family like your dishes, use as little or as much as you want.

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Sweet Corn Tomalito

Submitted by: THEKIRKLANDS

Steamed corn pudding made on the stovetop. This is a traditional Tex-Mex side dish that is a great side to any meal. Well worth the wait.

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Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Submitted by: PLATO712

Tender chunks of pork are seasoned, browned, and simmered with tomatillos, cilantro, and green chilies to make a rich, flavorful stew. Serve with Spanish rice and warm tortillas.

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Rum-Spiked Horchata

Submitted by: TimG

Home Town: Columbus, Ohio, USA

The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'

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Ken's Kickin' Posole

Submitted by: Ken from CA

Living In: Camarillo, California, USA

Pork and hominy simmer with roasted chiles and onions in a velvety red sauce in this version of the classic dish.

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Flan Mexicano (Mexican Flan)

Submitted by: Tigerlily402

Home Town: Salt Lake City, Utah, USA

Living In: Red Bud, Illinois, USA

A creamy, rich, orange-scented custard displays a golden syrupy topping of caramelized sugar in this classic Mexican dessert. It's been a treasured family secret for years.

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Carne en su Jugo (Meat in its Juices)

Submitted by: gema

Home Town: Guadalajara, Jalisco, Mexico

Living In: Seattle, Washington, USA

Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.

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Grilled Shrimp Tacos

Provided by: Dole

Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.

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Mexican Chorizo

Submitted by: James

Living In: Davis, West Virginia, USA

You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.

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Mexi Corn Dip

Submitted by: alleycat2277

Home Town: Livermore, California, USA

Living In: Columbus, Ohio, USA

Green chiles, Mexican corn, and cheese make this a winning dip for your next party.

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Authentic Dried Chile-Pepito Enchilada Sauce

Submitted by: shoshi

Living In: Hercules, California, USA

This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.

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Pumpkin Flower Soup (Sopa de Flor de Calabaza)

Submitted by: alemana

Living In: Prince Frederick, Maryland, USA

A creamy garlic and tomato-flavored soup, with pureed late summer vegetables, has delicate pieces of fresh pumpkin flowers.

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Nutty Bunuelos

Submitted by: JIMMORRISON

Delicious fried treats my mother-in-law used to make.

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Salsa Chilena

Submitted by: Sergio Romo

Living In: Zacatecas, Zacatecas, Mexico

This is a popular and extremely easy salsa in Mexico. More to the fashion of a mayonnaise, Salsa Chilena is an elegant alternative to serve with broiled steak or chicken.

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Arroz Rojo (Mexican Red Rice)

Submitted by: paige

Home Town: Howard City, Michigan, USA

Living In: Ontario, California, USA

A dish of savory tomato-flavored rice is an authentic side dish for your Mexican meal.

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SPICY Enchiladas Verdes de Queso

Submitted by: red5

Living In: Elmhurst, New York, USA

Corn enchiladas are briefly fried in oil, dipped in spicy green tomatillo sauce, and rolled around Mexican fresh cheese in this traditional and authentic version of enchiladas.

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Mexican Rice II

Submitted by: Mommyto2

Home Town: Saint Paul, Minnesota, USA

Living In: Colorado Springs, Colorado, USA

Rice is sauteed with salt, cumin and onion, then simmered with tomato sauce and chicken broth.

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Refried Beans Without the Refry

Submitted by: CHEFCLAUDE

Flavorful refried beans seasoned with garlic, jalapeno, and cumin are simple to make when cooked in a slow cooker.

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Fish Tacos

Submitted by: BREESE823

I'm from San Diego and these taste just like home! Chunks of cod are fried in a beer batter, and served in corn tortillas with shredded cabbage and a zesty white sauce. Serve with homemade pico de gallo, and lime wedges to squeeze on top!

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