Portobello Zucchini Tacos

Portobello mushrooms add a meaty taste and texture to these vegetarian tacos. To clean Portobellos, snap off stem, then use a small spoon to gently scrape… more »

Classic Mexican Guacamole

This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for… more »

Green Rice

Cucumber Relish

Relish can be made up to one day ahead and stored in refrigerator; add the salt just before serving.

Chicken Posole

This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey.… more »

The Perfect Margarita

Break out the blender and whip up this icy cocktail. Some tortilla chips and a big bowl of guacamole alongside would be just the thing.

Beer-Battered Cod

Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.

Cheesy Chicken Enchiladas