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Get Chipotle Shrimp with Avocado Cream Recipe from Food Network
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.
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This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
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This is an amazing shredded pork recipe. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
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Get Mauro's Michelada Supreme Recipe from Food Network
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Nearly equal amounts of cheese, black beans, tomato, and avocado, spiced with cayenne, make a great twist on traditional guacamole.
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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This is an avocado-less recipe for guacamole that can be served with veggies or chips.
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This delicious and easy curry can be finished in just thirty minutes.
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This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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A quick and easy frittata with fresh garden tomatoes and a kick of Pace® is the ticket for a simple summer supper or brunch.