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Ingredients: 2 to 3 cups shredded chicken 1 15oz can of mixed veggies 1 1/2 cups mayo 1/2 cup Mexican cream (crema menonita- like a slightly sweet sour cream) 1/2 chopped onion 2 finely chopped celery stalks Kernels of one corn on the cob Juice of 1/2 lime 1/2 tbsp black pepper 1 tsp salt Instructions: In a bowl, combine mayonnaise, crema, black pepper, salt, and lime juice. Mix well. Add shredded chicken, chopped onion, celery, corn, and canned vegetables to the bowl. Mix until all ingredients are coated. For longer storage, add white vinegar and refrigerate overnight. Serve the chicken salad with saltine crackers for a lighter option or with fried flour tortillas. For a complete meal, place cold lettuce on a tortilla, top with chicken salad, avocado, pickled jalapeno, pickled carrots, and cilantro for garnish. Feel free to customize the recipe to your liking and preferences. Enjoy this creamy and delicious Mexican chicken salad!

Ingredients: 2 pounds of shrimp Snow crab clusters (Dungeness crab, king crab, or imitation crab meat) 1 pound petite gold potatoes Corn Longaniza/sausage Seafood boil seasoning: 4 liters of water 2 Anaheim Peters (or hatch chili for flavor and spice) 2 green onion 1/2 large white onion 2 celery stick 3 tbsp mustard (yellow or dijon mustard) 2 large bay leaves 2 tbsp white vinegar 2 tbsp soy sauce 1 tbsp Worcestershire sauce 1/2 tbsp white pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp sugar 1 tbsp chicken bouillon Seafood boil sauce: 3 cups chicken broth 4 tomatillos 2 jalapeños (add 1 serrano for spice and flavor) Handful of cilantro (if you don’t like cilantro use green parts of 3 onions) 1 cucumber 1/2 tbsp olive oil 2 sticks of butter 4 minced garlic cloves (add an additional 1 tbsp garlic powder if you love garlic taste) 1/2 large white onion 1 tbsp Mexican oregano 1/2 tbsp white pepper Optional flavor enhancement 1 tbsp chicken bouillon or my favorite for this recipe Lee brand vegetable soup mix Juice of 1 lemon Instructions: In a large pot, bring 4 liters of water to a boil. Add Anaheim peppers, celery stalks, green onions, white onion, mustard, bay leaves, white vinegar, soy sauce, Worcestershire sauce, white pepper, garlic powder, onion powder, sugar, and chicken bouillon. Mix well and bring to a medium heat. Add petite gold potatoes and corn to the pot. Boil until potatoes are soft. In a blender, combine chicken broth, ginger, tomatillos, jalapeños, serrano pepper, cilantro, and cucumber. Blend until smooth. In a separate pan, melt butter with a little olive oil to prevent burning. Add minced garlic and white onion. Cook until onions are soft. Add the blended ingredients to the pan. Mix and bring to a boil. Add white pepper, Mexican oregano, and lemon juice. Cook for 5-6 minutes on medium-low heat. Adjust salt to taste or enhance with chicken bouillon. Remove corn from the pot and add shrimp and snow crab. Boil for 2-3 minutes with a lid on. Serve the seafood boil with the prepared sauce on the side, Mexican longaniza, cucumber spears, Mexican pickled onions, and lemons. Tips -Make the sauce one day ahead and refrigerate for easy assembling the next day! -8 Qt Pot was used for this recipe https://a.co/d/frh3gAz -Mexican Oregano can be found at your local Mexican market or the spice aisle of your local -grocery store. If you are not able to find locally, it's available online https://a.co/d/8UMfPkK Feel free to customize the recipe to your liking and preferences. Enjoy your salsa verde seafood boil!

Ingredients: Corn tortillas 6 tomatoes 2 garlic cloves 1/4 white onion Jalapeño or your choice of spice such as serrano or poblano 1 tsp chicken bouillon or 1/2 tsp salt 8 oz of Queso Fresco Crema fresca/Mexican Cream or sour cream Refried beans (optional for added substance) Instructions: Roast the tomatoes, garlic, onion, and jalapeño until they are beautifully roasted. Blend the roasted ingredients with chicken bouillon and water until smooth. Heat oil in a pan over medium heat, then add the blended mixture and bring it to a boil before reducing the heat. In another pan, warm up some oil for frying the tortillas. Fry each tortilla for about 5 seconds on each side. Add a pinch of Mexican oregano to the queso fresco and mix well. Dip each tortilla in the sauce, then roll it up. Drizzle crema fresca over the top and sprinkle more queso fresco. Tips: -Only add peppers if you like spice. -You have a hearty eater add a fried egg. -For a heartier option, dip the rolled tortilla in refried beans before serving. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious and easy-to-make entomatadas!

Ingredients: Oil for frying: 1.5 Pounds of fish, such as Tilapia, cod, salmon, or your favorite 2 cups of breadcrumbs 1 cup AP flour 2 eggs 1/2 cup milk Seasoning ingredients: 1/2 tbsp white pepper or black pepper 1/2 tbsp salt 1/2 tbsp garlic powder 1 tsp paprika 1 tsp dried parsley or Mexican oregano Delightful rice side dish: 2 cups long-grain rice 1 carrot 1 celery stalk 1/2 cup corn 1 roasted poblano pepper 2 garlic cloves 1/4 onion Instructions: Season the fish filets with white pepper, salt, garlic powder, paprika, and parsley on both sides. Set up a breading station with one tray of seasoned flour, one tray of breadcrumbs, and a bowl of beaten eggs and milk. Dip each fish filet first in the seasoned flour, then in the egg mixture, and finally coat with breadcrumbs. Fry the breaded fish filets in hot oil until golden brown and cooked through. Serve the fish in tacos or enjoy on its own. Pressure cooker rice instructions: Sauté rice, onion, and garlic in oil for a few minutes. Add carrot, celery, corn, bell pepper, salt, and water to the pot. Press the Rice button and allow for a slow release. Tips: -If using frozen fish, thaw out fully before frying. -Remove excess moisture from fish using a clean paper towel. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious crispy breaded fried fish!

Ingredients: 2 cups milk 1 cinnamon stick 3 egg yolks 1/2 tbsp imitation Rum flavoring 1 tsp vanilla Dash of nutmeg Pinch of salt Instructions: In a pot, combine 2 cups of milk and 1 cinnamon stick. Bring to a boil over medium heat. Reduce the heat to low and add 1/2 cup of sugar, 1/2 teaspoon of imitation rum flavor, 1 teaspoon of vanilla extract, a dash of ground nutmeg, and a pinch of salt. Stir and cook for 1 minute until the sugar is dissolved. Strain the mixture into a bowl or pot with a bit of ice to cool it slightly. In a separate bowl, beat 3 egg yolks for 30 seconds to warm them up. Slowly add a small amount of the warm milk mixture to the egg yolks while continuously mixing to temper the eggs. Gradually incorporate the rest of the warm milk mixture into the egg yolks, stirring constantly to prevent curdling. Return the mixture to the pot and cook over medium heat, stirring constantly until it thickens slightly (about 5 minutes). Remove from heat and let the Rompope cool before transferring it to a glass container. 9. Refrigerate Rompope for 2-3 days before serving. Feel free to customize the recipe to your liking and preferences. Enjoy your coffee con Rompope!

Ingredients: Oil Corn or flour tortillas 2 cups of mushrooms 1/2 large onion or desired amount 2 cups of cheese such as Oaxaca, mozzarella, or any melty cheese Instructions: Sauté the mushrooms and onions in a pan until they are softened. Season with salt and pepper. Add corn and continue cooking for another two minutes. Remove the mushroom and onion mixture from the pan. In the same pan, add butter, jalapeños, and queso fresco. Sear the queso fresco on each side for two minutes. Assemble the quesadilla by placing a tortilla in the pan, adding cheese, and allowing it to melt. Add the cooked mushroom and onion mixture, jalapeños, and the seared queso fresco onto the tortilla. Fold the tortilla in half and cook until crispy on both sides. Serve with hot sauce on the side. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious quesadillas!

Ingredients: Oil (Canola) 12 corn tortillas 1 pound ground beef (80/20) 1/2 tbsp Mexican oregano 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin 1 tsp black pepper 1/2 tbsp oregano 1/2 tsp Chicken Bouillon or salt to taste Warm Salsa ingredients: 3 to 4 tomatoes 1 serrano or jalapeño Small bunch cilantro 1/2 tbsp oregano Juice of half a lime 1/2 tsp salt Instructions: Warm up tortillas in hot oil to prevent them from breaking when folding (thinner tortillas work best). Season 1 pound of 80/20 ground beef with 1 tsp each of onion powder, garlic powder, ground cumin, and black pepper. Add 1/2 tsp of oregano and chicken bouillon. Mix well. Lay out tortillas and fill with seasoned ground beef, folding them into a half-moon shape. Fry the filled tacos in hot oil for about 1 minute and 15 seconds on each side or until golden brown. Sprinkle salt on the tacos after frying for added flavor. For the salsa, boil 3-4 tomatoes and 1 Serrano pepper until soft. Blend with a small bunch of cilantro, lime juice, and salt. Add Mexican oregano at the end and pulse to desired consistency. Serve the tacos with the salsa, fresh pinto beans or lentils, queso fresco, and Mexican cream as toppings. Feel free to customize the recipe to your liking and preferences. Enjoy the crispy and crunchy ground beef tacos dorados wtih warm salsa!

Ingredients: 1 cup of AP flour 2 tbsp powder sugar + extra for coating 1 1/2 tbsp cocoa powder Pinch of salt 1 stick of butter Optional- 1/4 cup finely chopped nuts such as pecans and almonds Instructions: Sift together all-purpose flour, powdered sugar, and cocoa powder in a bowl. Add a pinch of salt and mix well. Cut the butter into the dry ingredients and incorporate it by pinching until the mixture is smooth. Form the dough into small balls by rolling and shaping them. Place the balls on a baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for 25 minutes. Let the cookies cool for 10 minutes before coating. Coat the cookies in powdered sugar by rolling them in it. For gifting or later consumption, coat the cookies twice. Feel free to customize the recipe to your liking and preferences. Enjoy your Mexican wedding cookies!

Ingredients: 2 cups of fresh orange juice (around 4 to 6 oranges) 8 cups of water 1/4 cup of sugar (If you have a sweet tooth use 1/2 cup of sugar) Instructions: Slice the oranges and juice them to get two cups of fresh orange juice. If using store-bought orange juice, measure out two cups. In a pitcher, combine the orange juice with the sugar, if using. Mix well for about a minute. Add the 8 cups of water to the pitcher and give it another gentle stir. Serve the orange agua fresca immediately over ice or refrigerate overnight for best flavor. Tip: -For best flavor add the juice of a mandarin orange such as sumo citrus or a cutie. -Works great as a mixer! You can adjust the sweetness level by adding more or less sugar according to your preference. Feel free to experiment with different types of oranges for varying flavors. Enjoy the refreshing drink with your family and friends!

Ingredients: Quick Salsa verde ingredients: 10 tomatillos 1/4 onion 2 jalapeños or serrano peppers Hand full of cilantro Salt to taste (for spaghetti recipe use 1/2 tbsp chicken bouillon) Spaghetti salsa verde ingredients: Olive oil 1 box of spaghetti 1 1/1 pounds of ground beef 1/2 medium onion 3 garlic cloves 1 tbsp Mexican oregano 1/2 tsp salt & black pepper Instructions: Boil 10 tomatillos, one-fourth of an onion, and two jalapeño peppers until they are soft. Place the boiled ingredients in a blender and add a small bunch of cilantro, half a teaspoon of chicken bouillon, then blend until smooth. Cook spaghetti according to the package instructions, saving one cup of pasta water. Cook one and a half pounds of ground beef with onions, garlic, cracked pepper, and salt until fully cooked. Add the salsa verde mixture, three-fourths cup of pasta water, and one teaspoon of Mexican oregano to the cooked beef. Cook the mixture for an additional 10 minutes. Serve the dish topped with Mexican cream, queso cotija, and cilantro. Feel free to customize the recipe to your liking and preferences. Enjoy your salsa verde spaghetti!

Ingredients: Romaine or your choice of lettuce 1/4 cup of guajillo chili powder 1 tsp salt Optional for extra spice chile de árbol or cayenne pepper Lemon Instructions: Cut off the top of the romaine lettuce and save it for later. In a storage bag, mix guajillo chili powder, salt, and any additional spices like chile de árbol powder and cayenne pepper to taste. Squeeze lemon or lime juice into the bag and shake to mix the seasonings. Dip the lettuce leaves into the seasoned mixture, making sure they are coated well. Place the seasoned lettuce leaves in the bag to marinate, resembling a rose shape. Add more chili powder, Tajin seasoning, hot sauce, lemon juice, and salt to taste. Slice the seasoned lettuce for easier eating from the bag. Optional: add shredded carrots, cucumber, and Mexican-style Japanese peanuts or roasted peanuts on top. Enjoy the spicy Guajillo chili lime salad as a light and flavorful meal. Tips -Wash your hands for at least 20 seconds with soap and water before and after preparing leafy greens. -Get rid of any torn, bruised leaves, and get rid of the outer leaves. -Rinse the remaining leaves under running water. Use your hands to gently rub them to help get rid of germs and dirt. You might have to repeat this step a few times. -Dry leafy greens with a clean cloth or paper towel. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious and spicy salad!

Ingredients: 1 tbsp lard or oil of choice 3 to 4 pounds of chuck roast (cubed) 2 large tomatoes or 3 Roma tomatoes 2 large potatoes 1 onion (medium) 1 poblano or green pepper 2 garlic cloves 1 1/2 tbsp chicken bouillon or 1/2 tbsp salt 1/2 tbsp ground cumin 1 tsp of black pepper 1 tbsp Mexican oregano 1/4 cup of cilantro 1/2 cup of water Instructions: Place the slow cooker on high and add lard or olive oil. Cut Chuck roast into chunks and add it to the slow cooker. Dice tomatoes, potatoes, poblano pepper, garlic cloves, and cilantro. Add them to the slow cooker. Sprinkle chicken bouillon, ground cumin, black pepper, and Mexican oregano over the ingredients. Mix all the ingredients together. Pour in the water. Cook on low for 7-8 hours. Serve the carne guisada with whole pinto beans and tortillas. Tip: -Chop potatoes big if you want bigger pieces. -Set a timer to turn off the slow cooker. Feel free to customize the recipe to your liking and preferences. Enjoy this easy and delicious slow cooker beef and potato dinner!