Learn how to make this super easy and fast, no-cook, wonderfully flavorful mole sauce from scratch to use for the best chicken mole or enchiladas. It’s no secret I’m a huge fan of Mexican food. From carnitas...

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Fajita seasoning flavors make this cheesy roasted vegetable quesadilla an easy way to get more healthy nutrients into your day. One of my favorite health hacks is adding more vegetables to my favorite foods. This Roasted Vegetable...

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These chicken enchiladas feature an easy, no-cook mole sauce for a delicious twist on enchiladas, and a fast and flavorful weeknight meal. Mexican food is one of my most-cooked cuisines (blame it on all those years spent...

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Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell Blackened Fish Tacos that are topped with a cool avocado and cilantro tartar sauce to finish each...

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With the zip of lime juice and chopped cilantro, this copycat Chipotle cilantro lime rice is perfect for burrito bowls or served as a side dish for any Mexican meal. Warm white rice with a pat of...

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Forget the drive-thru, this is how to make a ground beef tacos recipe that tastes just like Taco Bell tacos for an easy Taco Tuesday dinner at home any night of the week. These ground beef tacos...

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Crispy, crunchy, and oh-so-incredibly easy, these homemade chipotle chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner, or snack. These chicken taquitos can certainly be enjoyed...

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This pasilla peppers recipe makes stuffed peppers with a zesty, cheesy mixture roasted in the oven for the most delicious vegetarian main or side dish. My stand-by order when we eat out at any Mexican restaurant is...

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These fried avocado tacos are easy to make and loaded with awesome flavor from crispy fried avocados, corn tortillas, beans, cotija cheese, tomatoes, cabbage, and a creamy cilantro pepper sauce. I don’t need it to be Tuesday...

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This creamy guacamole recipe gets texture and tang from roasted garlic and pickled jalapeño topped with cotija cheese and pepitas.  How many times have you heard it? You know the phrase, the not-so-very-much-original one we all say...

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