If you have some homemade Salsa on hand then you don’t need much else for an authentic batch of Huevos Rancheros!

So I just made a batch of White Olotillo Corn Tortillas and they were delish! I used a food processor to grind the corn down.

This is the easiest way to make a batch of Baked Tortilla Chips. I like them best when the edges are crispy but the middle is still chewy.

Keep some pepitas on hand and you’ll always be able to whip up this quick, satisfying spread. I like it best when it’s ultra fiery!

Agua de Jamaica is one of Mexico’s most popular agua frescas. This version uses less sugar but feel free to sweeten it up.

Finally some Migas! This is a classic Mexican dish that’s becoming more popular in the States– eggs, crispy tortillas, even some bacon!

Here’s an easy Albondigas Soup. I used all beef for the meatballs but you could easily use pork or turkey. So good!

Here’s an easy recipe for a zippy version of Lime Crema. You can sub Greek yogurt for the mayo if you want.

This is a delicious, fiery version of Chicken Tinga. The key is to use both tomatoes and tomatillos, along with plenty of chipotles!

Here’s a simple fiery, concentrated batch of Salsa Roja. We use this as a topper sauce for tacos, grilled meats, and even eggs.

Here’s an easy, versatile zippy Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible!

Horchata is one of Mexico’s most common agua frescas: an easy-to-make rice flavored drink that offers up all sorts of great combos!

Roasted poblano strips swimming in a creamy sauce will make the perfect side dish. I add potatoes and some stock to turn it into a meal!

Ancho and Guajillo chili peppers turn this authentic Adobo Sauce into a flavor bomb! Use it to season meats or liquefy it for stews.

You probably already have all the ingredients you need for these Molletes. Try them with some freshly made Pico de Gallo- so good!

This is the homemade enchilada sauce that I always come back to. I used all Anchos for this batch. So good!

Here’s a delicious Charro Beans recipe for a hearty batch of frijoles. I typically use half the batch to make a heavenly bean puree!