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A crisp and spicy Mexican-inspired cabbage slaw is the perfect topping for grilled fish or chicken tacos.
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This is the recipe for the Peruvian green "aji" sauce served at the El Pollo Inka restaurants in Southern California.
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A fresh, tangy salad; goes great with bbq, fish, or tacos.
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Shredded turkey in a tomato-based soup is jazzed up with herbs and spices for a rich and warming alternative to leftover turkey sandwiches.
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This Savory Avocado Spread is based on a recipe in One Bite at a Time; a book that was recommended to me by Bev at Pesticide Action Network. I spread it on crackers...
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Get Pico de Gallo Recipe from Food Network
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Get Pico de Gallo Recipe from Food Network
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Get Roasted Peruvian Potatoes Recipe from Food Network
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An easy vegetarian taco recipe filled with meaty mushrooms cooked with cumin, oregano, and garlic.