We are in the process of collecting some simple Mexican Recipes that we will post here. We will focus more on appetizers, drinks and desserts .... fun stuff. We hope to continue finding recipes and adding them to this page. 

This is the traditional Mexican Salsa that you find at most restaurants you can adjust the spiciness to your taste byine the number and type of peppers you use. See our pepper chart below.

          1 large white onion

4 large firm Roma tomatoes

2 large cloves garlic

1 Red bell pepper

1 tablespoons finely chopped cilantro

1 tablespoon olive oil

4 or 5 hot peppers; depending on your taste   

2 freshly squeezed limes

Pinch of salt

Finely chop or lightly process (blending is an option but not authentic) all ingredients (except the lime and olive oil) and mix in a bowl, add lime juice and olive oil as you mix. Enjoy with any meal as a topping, eat it with fresh homemade tortilla chips (recipe below).

There are lots of peppers to choose from but if you break it down to 3 it makes hot, hotter and hottest easy to work with.

Hot - is the Jalapeno

Hotter - is the Serrano

Hottest - is the Habanero

So if you are preparing food with peppers and want to kick it up a notch instead of using 2 Jalapenos you can use 1 Serrano and get similar results. Be careful if you start using Habaneros ... they are hot!

Make your own fresh tortilla chips, simple and easy

8 small corn tortillas (about 6-7 inch)

Cooking Spray

Topping of your choice some suggestions are:

       *Garlic Salt

       *Onion Salt

       *Seasoning Salt

       *Barbeque Seasoning

*Cinnamon

Lightly spray the tortillas on one side with cooking oil. Sprinkle with your choice of seasoning or leave plain. Stack and cut into 6 or 8 pie shaped triangles, depending on the size of tortillas and the size of desired chips. Preheat oven to 400 degrees. Spread chips out on a cookie sheet and cook for 10-12 minutes. Watch them closely as they can burn easy.

You will love this great recipe and you should know that guacamole made fresh is a healthy food, full of vitamins and nutrients. “The Health Benefits of Avocado”. You should also know that store bought processed guacamole often contains less actual avocado along with oil additives and other fillers that can affect the nutritional value. Fresh made is best.

3 or 4 ripe avocados (very dark green)

1 cup Mexican salsa

½ cup finely grated White Mexican Cheese (mozzarella will work)

The juice of 2 or 3 freshly squeezed limes

Peel and pit the avocados place the fruit pulp in a medium sized bowl and mash with a fork. Add Mexican salsa and grated cheese. Pour in the lime juice and mix with an electric mixer. Lightly salt and pepper to taste. Enjoy with fresh homemade tortilla chips. 

Mexican scrambled eggs simple and easy to make, it’s the beans and tortillas that make it a true Mexican meal.

3 Eggs

3 Tablespoons of Fresh Mexican Salsa

Beat the eggs in a bowl and stir in the Salsa and Cheese, cook like scrambled eggs, serve with rice or hash browns, hot refried beans and fresh tortillas.

This is the true original Margarita recipe; however you can substitute Margarita Mix to make them simpler and less expensive

    4 parts good quality (white 100% agave tequila)

           2 parts cointreau

           2 parts freshly squeezed lime juice
           1 part corn syrup or liquid honey (can substitute sugar)

Shake well with ice or lightly blend, serve in a large margarita glass with a kosher salted (kosher is less salty than ordinary salt) rim and garnish with a lime. You can add fruit to the mix, like strawberries, mango, passion fruit or a banana, to create a more exotic drink. If you add fruit you can hold off on the corn syrupand you with need to blend it.

A traditional Mexican favourite; fresh pineapple is important and if you use tequila make sure it is good quality, you can’t go wrong with white 100% agave.

2 parts fresh crushed pineapple (canned pineapple or juice are options)

1 part coconut cream (coconut milk not recommended)

2 parts rum (white, amber, dark or a combination ... your choice)

Vodka instead of rum makes a “Chi Chi”

Quality Tequila instead of rum makes a “Mexican Pina Colada”

Pour all ingredients over ice into a blender and blend until creamy smooth. Serve in a tall frosted glass, garnish with a wedge of pineapple, and a little umbrella.

This is a great way to cool off on a hot day, again if you use tequila make sure it’s good quality.

3 scoops of vanilla ice cream

1 oz of raicilla (tequila will work)

1 oz of kahlua

1 oz of baileys

½ oz of Mexican vanilla

1 banana (or other fruit of choice)

Mix all ingredients together in a milk shake mixer or blender until creamy smooth, serve in a tall frosted glass ... enjoy. 

This is a great appetizer or light meal although there are many variations of Ceviche this one is tried and true.

1 pound of fresh fish, Tuna, Halibut or some other firm fleshed fish

*You can use cleaned shrimp instead of fish or mix them together

1 cup of finely chopped onion

1 finely chopped clove of garlic

Fresh lime juice from 6 large limes

1 cup of finely chopped tomato

1 cup of finely chopped cucumber

1 or 2 finely chopped hot peppers; depending on your taste   

1 large avocado (optional)

2 tablespoons of fresh finely chopped cilantro

Place the onion and garlic in a large mixing bowl and squeeze the lime juice over the onion. Cut up the fresh fish in small diced cubes. Mix the fish in with the lime juice and onion mix. Let marinade in the refrigerator for about 4 hours, the lime juice actually cooks the fish.  Strain the excess liquid off the fish and onion mix. Add in the balance of the ingredients, mix thoroughly, salt and pepper to taste. Serve with fresh homemade tortilla chips.

This is a simple Cheese (Queso) dip that can also be used as a topping for nachos.

4 cups of diced White Mexican Cheese (mozzarella will work)

1 cup of fresh Mexican Salsa

1 cup of sour cream

1 finely chopped red bell pepper

Combine all ingredients except the sour cream. Cook in a double boiler until the cheese is melted, stir in sour cream just before serving. Serve with fresh homemade tortilla chips.

This is the most "easy as pie" recipe you will ever try and with the health benefit of Avocados you can indulge without feeling guilty.

1 - 9 inch graham cracker pie crust

2 or 3 very ripe avocados depending on size

1 cup of low fat cream cheese

1 cup freshly squeezed lime juice

1 cup sweetened condensed milk

Combine all ingredients in a mixing bowl blend until creamy smooth, pour into the pie crust and cover, place in the refrigerator overnight (or at least 4 to 6 hours) to cool. Serve with a whip cream topping.

This is a delicious Mexican dish that your guests will beg you for the recipe.

SALSA MIX

2 cups of sour cream

2 cups of cream cheese

2 cups of Mexican Salsa

BEEF FILLER

2 lbs of lean ground beef crumbled, cooked, salt and pepper to taste

1 teaspoon of cumin stirred into the cooked beef

TOPPING

2 cups of shredded cheese (your choice)

2 diced Roma tomatoes

6 chopped green onions

Combine the first 3 ingredients (salsa mix) in a large mixing bowl, mix thoroughly. Spread a layer of the salsa mix in a large cake pan. Add a layer of ground beef and then another layer of salsa mix, a layer of hamburger and so on. Sprinkle the shredded cheese, diced tomatoes and green onions on top. Serve with fresh homemade tortilla chips.

A delicious salad dressing ... that you can also use as a dip.

    5 tomatillos; a Green Mexican Tomato

    ½ cup of cilantro

    2 hot peppers; depending on your taste 
           1 large clove of garlic  

    3 cups of sour cream

    2 packages of ranch dressing mix 

Chop up the tomatillos, jalapenos, garlic and cilantro place in a blender and blend until creamy smooth. Combine with the sour cream and ranch mix in a large mixing bowl. Taste and if too hot add some more sour cream.

Simple, healthy, green and hot.

    10 tomatillos; a Green Mexican Tomato

    4-6 serrano peppers; depending on your taste

    2 ripe avocados

    1 large onion

    2 cloves of garlic

    ½ cup cilantro

    1 tablespoon salt

Chop up the tomatillos, peppers, onion, garlic and cilantro and place in a sauce pan. Cover with water, sprinkle with salt and bring to boil. Reduce heat and simmer until the tomatillos start to turn to a slightly brownish in color. 20 to 30 minutes. Add more water if needed. Drain the cooked veggies and place in a blender, add the avocado pulp. Blend until smooth. Serve with fresh homemade tortilla chips or use as a “ketchup” on tacos, hot dogs, burgers or any other food you like ketchup on.