518 mexican recipes

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Moyettes are Mexican cinnamon sugar sweet bread rolls with anise flavor, brushed in melted butter and crusted in cinnamon sugar. A traditional pan dulce recipe.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Banana and strawberry are not only good in smoothie, but they are also great in margarita. The creamy texture and fruity flavor make the margarita tastier and more flavorful.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Fun fruit tacos filled with strawberries, grapes, apple, and banana, topped with vanilla yogurt and toasted coconut. A kid-friendly snack ready in 25 minutes.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Creamy avocado hot sauce blends serrano chiles, garlic, and onion into a fiery, silky Mexican-style salsa. Five minutes, no cooking, pure heat with a smooth finish.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

A tasty low-fat dish that goes great with any meal you prepare this summer.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.