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 a good make ahead recipe for when a crowd is coming. In fact, it’s even better made a day ahead — the flavours will get a chance to marry.
This version of Caesar Salad Dressing, which hails from the 1940s, is considered one of the more acceptable close-to-authentic versions. It’s easy to make — just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge.
Caesar Salad is usually incredibly fattening, sadly. This incredibly delicious version is very close in taste and composition to the 1940s classic versions, while lightening the salad up a fair bit.
Very easy, and kids can help with the assembly part. You can make the tortilla bowls up to a day ahead.
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 are spicy chiles, stuffed with cheese, battered and deep-fried. Simply amazing.
Set a platter of these out at a party, and stand back.
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.
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.
The flavours of the roasted corn are fantastic.
Serve as breakfast wraps. Good for on the go, or if served on a plate, serve with something tomato-y such as a salsa, sliced tomatoes, ketchup or a chili sauce.
More like a soup, it’s meant to be served in bowls. Best if made a day ahead of time then reheated for serving.
Called salsa de chile verde in Mexico.
A gorgeous fresh salsa; looks and tastes great. Serve with nachos as a dip, or as a side relish with a meal.
This is dead easy, and your guests will hoover these up. And, it looks stunning.
Most of the work is in the prep work.
Migas can be served for any kind of meal. Excellent with flour tortillas, sour cream, salsa, black beans, etc.
Hummos on nachos? Who’da thought? But it is actually a fantastic, morish combination.
A perfectly balanced, slushy style Margarita cocktail. The flavours are in such perfect balance that you’d almost swear they were layered in the glass.
Gorgeously-flavoured chunks of moist pork, infused with the flavour of corn from the corn hunks they are bundled in for cooking. And they look stunning, too.