This is the luxury version of cream of tomato soup. It’s made with lots of Mexican cream which thickens the soup and adds richness.

Corn is the flavor of Mexico and this cream of corn soup highlights that earthy corn flavor.

This is a very rich yet delicately flavored cilantro cream soup.

his is a simple recipe that he teaches to the younger students.
The recipe makes a party-sized portion.

I’m not sure if I should call clemole a stew or a soup. I’ll let you decide.

Salsa verde is a staple in every Mexican kitchen. It’s great for making enchiladas verdes or for topping carne asada tacos.

The michelada is a classic Mexican beer cocktail prepared with, Worcestershire sauce, Maggi sauce, and fresh squeezed lime juice.

This classic Mexican margarita is the perfect blend of fresh lime juice, blanco tequila, simple syrup and triple sec.

Creamy cilantro lime dressing. Greek yogurt gives the dressing body, fresh cilantro, garlic, and lime a bright tangy taste.

Mango salsa is a chunky, fruity salsa with just the right touch of spice, perfect for topping your favorite tortilla chips, tacos or chicken

Air-popped popcorn drizzled with avocado oil and dusted with chili powder. A healthy Mexican snack.

Chipotle salsa is one of my favorite, smoky salsas. It goes with everything — from beef and chicken to tacos and eggs.

Out of the ordinary yogurt salsa prepared with smoky chipotle in adobo, tart lime, and sweet honey.

The easiest, tastiest fish taco sauce ever. Really!

We make our chiles en nogada based on an old family recipe from Yuriria, Guanajuato that dates back at least until the 1950s.

Chile rayado means “striped chile” due to the naturally occurring light-colored ridges.

Enjoy this mild, full flavored rustic salsa prepared with dried pasilla chiles and tangy tomatillos.

Panela cheese filled enchiladas topped with mole, a smooth sauce made from dried chiles, Mexican cream, and sliced red onion.