31. Posted by Amber on Tue, May 01, 2007, 2:41 pm PDT

I'm 6 months pregnant, and all of this sounds delicious. The guacamole recipe is very similar to ours, we use purple onion and seeded jalapeno pepper instead of the serrano. I can't wait to make the fajitas & mexican rice. From the sound of the recipe, it's going to be delicious!

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32. Posted by era-boy! Cowboy on Tue, May 01, 2007, 2:41 pm PDT

It should be "Cinco de Mayo" all the time, yes I know it's not celebrated in Mexico. lol I appreciate the detail put into your recipe. As far as nit-picking by other rerviews, we should appreciate what u like about it more than critic. Being Mexican-American I'm proud that you take interest in Mexican foods, please keep them coming, I always like to experiment. Gracias

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33. Posted by workin_caveman on Tue, May 01, 2007, 2:42 pm PDT

if ya can`t get it right the first time, re-fry `em why in hell do we celebrate a stupid war from another conrty anyhow ??? is this the USA or T-J ??

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34. Posted by dofman69 on Tue, May 01, 2007, 2:44 pm PDT

You forgot an essential ingredient in Gucamole: Cumin!!

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35. Posted by Donna C on Tue, May 01, 2007, 2:47 pm PDT

Great recipe.Can't wait to try it!

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36. Posted by Nancy L on Tue, May 01, 2007, 2:49 pm PDT

I love the ideas. I am one that also "toasts" or cooks my rice first. It is something that I learned from my Grandmother. It just makes the rice dish that much better. However, I toast mine in a little oil and some chopped onion and garlic just until the rice "puffs" then add the rest of the ingredients. The flavor is cooked into the rice and that is the extra benifit of that extra step. It is the reason I always get asked to make the rice. Sometimes I do add peas and carrots for a little color and flavor. I sometimes use some tomato chicken bullion for extra flavor. I love to cook!!!

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37. Posted by Cierra M on Tue, May 01, 2007, 2:50 pm PDT

Mmmmmmm.........I just burnt my tongue...

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38. Posted by islandangel on Tue, May 01, 2007, 2:50 pm PDT

Delicious....my guacamole version is way easier...Get 2 ripe avocados and 2 cups of bottled salsa...mix together with 1/4 cup sour cream....bust out the tortilla chips and enjoy!

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39. Posted by Roger on Tue, May 01, 2007, 2:54 pm PDT

good looking list, except for the hot choc -- Cinnamon and cloves?

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40. Posted by kkmaldo on Tue, May 01, 2007, 2:55 pm PDT

ALL IS MISSING IS UNA SALSA VERDE O' ROJO

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41. Posted by KATT E on Tue, May 01, 2007, 2:56 pm PDT

I LOVE MEXICAN FOOD!! BUT I MAKE MY GUACAMOLE DIFFERENT THEN WHAT YOU SUGGESTED I GO BUY MY AVACODOE'S AT THE STORE AND SIMPLY FIND THE SPICY GUACAMOLE PUT THAT WITH THE MASHES AVACODOE'S AND SQUEEZE LIME JUICE IN IT AND CHIPS AND GREAZE ON!!

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42. Posted by Tyisha J on Tue, May 01, 2007, 2:58 pm PDT

VIVA el CINCO de MAYO!!!

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43. Posted by tobri on Tue, May 01, 2007, 3:00 pm PDT

I've tried rice with peppers and rice with mixed veggies, all very good in their own way. My favorite though will always be the way my family does it: red rice made with fresh ground tomatoes (never canned) and kernels. Oh, and I've tried making the fajitas with tomatoes... not the best choice, at least for me. I'd rather add all the color mixing in yellow and red bell peppers which always taste best grilled but can be done either way. I feel the tomato just makes it messy, or maybe it's just the way I do it....? And if you want to save some time, Abuelita's brand hot chocolate comes in a powder form in ready to mix packets, some even with mini marshmallows included :)

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44. Posted by Cierra M on Tue, May 01, 2007, 3:01 pm PDT

................i love lamp...

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45. Posted by josephlongshore on Tue, May 01, 2007, 3:01 pm PDT

I always look for the warning about dishes with avocados turning brown, if the pit is not included. (Something magical about the presence of the large pit, if it isn't eaten right away.) The guac recipe doesn't even say, it assumes everyone knows that it's OK to have the pit in the bowl. It just says 'mash', assuming we also know to peel and pit first -ha.

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46. Posted by LIL MYA` on Tue, May 01, 2007, 3:04 pm PDT

I NEED A RECIPE FOR SATURDAY AND IT'S A LITTLE BIT OF HELP FOR A PARTY SO THANKS

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47. Posted by N.F.C. on Tue, May 01, 2007, 3:07 pm PDT

yeah, like i'm gonna take mexican cooking tips by someone named GREENWALD

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48. Posted by yolanda_tennant on Tue, May 01, 2007, 3:18 pm PDT

To add to the quac, try quartering store bought corn tortillas and deep frying them into chips, now that gives the quac a great added flavor!

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49. Posted by hannawey2 on Tue, May 01, 2007, 3:22 pm PDT

I like to taste that so i'll try it tomorrow .....thank you verry much

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50. Posted by ttupg1989 on Tue, May 01, 2007, 3:24 pm PDT

A couple of thoughts or notes. For the guac, you can sauté garlic briefly in olive oil and then add to the guac. One of the posters above mentioned garlic powder. Either way, garlic is a core ingredient. In addition, if you are pushed for time, instead of chopping tomato, onion, and jalapenos for the guac, you can use a little store bought pico de gallo. Regarding chicken fajitas, I've cooked a ton of fajitas in my life, and I have yet to discover a marinade that is better than the old "Wish Bone" method. Simple, but still the best. Gives great flavor, and the oils keep the meat most. Poblano peppers are a nice substitute for bell peppers. I typically just "ring cut" the onions, and then caramelize the onion and poblano together. Good luck!

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51. Posted by headhits24 on Tue, May 01, 2007, 3:43 pm PDT

Nice recipes here. I'm ready to eat.

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52. Posted by aibarrafamily on Tue, May 01, 2007, 3:46 pm PDT

ummm, very good recipes can't wait to try them. Please, give us more good recipes am always looking for ways to stay out of the kitchen as much as I can in this heat seasons.

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53. Posted by Fred on Tue, May 01, 2007, 3:48 pm PDT

Personally, for guac, I like to use 4 avacados, 2 smallish tomatoes, black olives (personal thing), and some sliced garlic... might add a jalepeno or two depending on the crowd...

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54. Posted by malaguena on Tue, May 01, 2007, 3:50 pm PDT

Ida V and softballgirlpower YOUR RECIPE IS CORRECT -- NOT THIS ONE! You DO know how to make rice...and Elregu is RIGHT, there is NEVER any peppers on the rice but it is missing black ground pepper, garlic and onion. The Guacamole NEVER HAS LIME OR VINEGAR! They use lime or lemon on the outside stands to fight salmonella but at home or at a good restaurant, they NEVER USE LIME OR LEMON BECAUSE IT MAKES IT SOUR! All you use is tomato, red onion, cilantro, black ground pepper and a little fresh minced garlic (to taste)...add hot FRESH, REPEAT, FRESH finely chopped JALAPENOS OR SERRANOS to taste, if you like hot peppers. NO NEED TO ADD SALT IF YOU ADD THE GARLIC, WHICH IS GOOD FOR YOUR HEART. AVOCADO ALSO LOWERS BAD CHOLESTEROL, CLEANS YOUR ARTERIES AND RAISES GOOD CHOLESTEROL...IF YOU DO NOT BELIEVE ME ASK YOUR DOCTOR.

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55. Posted by Lynda V on Tue, May 01, 2007, 3:52 pm PDT

Very authentic, wonderful. This coming from somebody that is used to and grew up on the real stuff.

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56. Posted by eveinthelake on Tue, May 01, 2007, 4:41 pm PDT

My mexican friends kid me and say I make Gringo mexican food not enough fire Ill show them this time... The reciepies are great

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57. Posted by kazzabe04 on Tue, May 01, 2007, 4:48 pm PDT

I'm not from mexico but mexican food is so good that i love it especialmente el cuacamole y los burritos

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58. Posted by Saru-chan on Tue, May 01, 2007, 4:53 pm PDT

"Cinco de mayo"... I'm from Mexico, I live in Mexico, we don't celebrate it here and we don't cook that stupid dishes, sorry for using that appelative but the guamacole and steak are not made like that. And the battle in Puebla wasn't like you describe it. I've never understood the meaning of this date in the USA. There are more important dates here, in september, november, etc.

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59. Posted by ROSE on Tue, May 01, 2007, 5:23 pm PDT

thanks for the recipes

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60. Posted by Kat on Tue, May 01, 2007, 5:37 pm PDT

I agree with bawhitehill - the best way to cook fajita meat is on the grill, or on a flat iron pan. I have never heard of using a wok. I also agree with Ida V - the raw rice should be browned, not just coated with the oil. Ida V, your recipe is just like mine, and I highly recommend it. The way it is described in the recipe, it seems like it will come out smooshy. I love to add garlic to my guacamole, and if you are not familiar with Cilantro it is fresh, usualy sold near fresh parsley. Coriander is usually used to describe the seed, so don't get confused.

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