This Mango, Jicama, and Cucumber Salad is a nice change from the standard green salad. It’s perfect for a picnic, potluck, or on the buffet table at your next fiesta. This salad has a fresh crunch and spicy kick.
This Mexican alternative to sangria is bold and robust. It has all the familiar wine and fruit of Spanish sangria but with a higher level of alcohol. Beware: It’s more dangerous than it looks.
Mango Coconut Sorbet - adding the coconut cream on top gives it a delicious creamsicle flavor. If serving adults you may want to add a bit of pizzazz to this child-hood treat by adding some coconut rum. Yum!
Jamaica is pronounced (Ha-mike-ah) — not Jamaica, the Caribbean Island. In Mexico, agua de jamaica is served like we serve and drink iced tea in America.
Frijoles de la Olla: These little nuggets can be eaten fresh, refried, or mixed in with chorizo. One pot of frijoles can evolve into so many other dishes.
This guacamole recipe is super simple and fresh. Beware; it’s also addictive. The best part about guacamole is experimenting and making it uniquely yours.
A michelada goes down especially well on a hot sunny day or while enjoying a football game and eating some spicy Mexican food. Danger, you can’t have just one.
Appetizer size tamales with pork and red chile sauce. A little time-consuming to make but worth the effort (they freeze well too!). Recipe on Flickr page.
Pomegranate Grapefruit Campari Cocktail ~ Whether you’re hosting a Christmas soirée or want to snuggle on the coach watching your favorite Christmas movie, this festive cocktail is the way to go!