This mojito sauce has a wonderful mellow lime, mint and run flavour to it, without the mint overpowering. It’s particularly good with grilled seafood such as grilled calamari, shrimp or scallops, but also try it with other things such as grilled vegetables
Cinco de Mayo
This is a wonderful meal reminiscent of Central American beans and rice plates. It’s perfect for hot summer evenings because it’s filling but not heavy, with its layers and layers of different flavours, some meaty, some refreshing, some tangy.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while turning the salad back into a true health food.
Delicious morish cornmeal muffins that are crispy on the outside, and extremely moist inside, with the corn and pepper chunks in them raising the idea of cornmeal muffins to a while new level. People can’t stop themselves from reaching for these.
Migas can be served for any kind of meal. Excellent with flour tortillas, sour cream, salsa, black beans, etc.
More like a soup, it’s meant to be served in bowls. Best if made a day ahead of time then reheated for serving.
These are great nibblies.
This Caesar Salad Dressing version, which hails from the 1940s, is considered one of the better versions. It’s easy to make — just assemble it all in a blender, and whiz.
Dead easy. You can make the tortilla bowls up to a day ahead.
Set a platter of these out at a party, and stand back.
Hummos on nachos? Who’da thought? But it is actually a fantastic, morish combination.
A hearty dip that will have people hovering by the bowl, so place it somewhere out of traffic flow. Serve with tortilla chips to scoop it up with.
Good make ahead recipe. You can even make it a day ahead — the flavours will get a chance to marry.
This goes great with Mexican food. You can also make a warm version of this.
This is dead easy, and your guests will hoover these up. And, it looks stunning.
Serve accompanied with guacamole on a bed of shredded lettuce and top the guacamole with a good dob of sour cream. Thin slices of radish and olives also dress it up.
These are spicy chiles, stuffed with cheese, battered and deep-fried. Simply amazing.
Chalupas means little boats. They are made of cornmeal-dough, formed into little canoes, deep-fried and then filled with toppings of your choice.
Very tasty party nibbly dish.
These artichoke (and mushroom) tortillas make for a delicious and filling main course; just serve with some rice or a side salad.
This salad looks dramatic, tastes amazing, and is an ideal make-ahead recipe. The combination of the beans and corn also provides a complete protein.
This is one of those free-flowing recipes; for your convenience, a few arbitrary measurements are attached, but really it’s up to how much you want to make and your tastes.
Lovely with bacon. Try these for a summer breakfast, or for an American southwestern themed lunch or light supper with a side salad.