GRILLED BURGERS

Juicy Grilled Burgers: The Perfect weekend plan.

Ingredients:

2.5 lbs ground beef
1 tsp. paprika
To taste: salt and pepper
8 slices American Cheese
3 tbsp canola or other high heat oil (stovetop only)
4 hamburger buns, toasted (or lettuce leafs)

For serving:

8-10 romaine lettuce leaves, torn to size ● 2 large
sliced tomatoes
1 large onion, sliced into rings
1-2 large pickles, sliced
Ketchup, mustard, mayonnaise

Preparation:

1. Mix paprika, salt, and pepper with ground beef then separate into 8 equal patties.
2. Heat oil in large cast-iron pan over high heat until smoking OR heat BBQ
3. Toast buns or place on bbq for 3-5 minutes
4. Cook patties (2-4 on stove max, do not crowd) for 2 minutes. Flip and top each patty with cheese. Cook for another 1.5-2 minutes per side. Cheese will melt.
5. Cover base and top of bun with ketchup, mustard. Place one patty on base. Top with lettuce. Place second patty on top of lettuce. Add tomato, onion, pickles as desired. Top with lettuce, bun top, and serve.

RANCHERO CHEESE CEVICHE

Ranchero Cheese Ceviche: A Flavorful FusionIngredients: Sauce Ingredients: 1 bunch of cilantro 1/4 cup of onion 2 cloves of garlic 2 Caribbean peppers 1 serrano pepper 3/4 cup of lime juice 1/2 cup of olive oil 3 tbsp cream cheese 1 tbsp chicken bouillon Salt...

PAN DE MUERTO WITH CHOCOLATE

Chocolate with Pan de Muerto: The perfect fusion for Day of the Dead!Ingredients: 2 Ibarra Chocolate tablets 4 cups of milk (your choice) Serve with Pan de Muerto from our bakery Preparation:Heat the milk on the stove. When it's about to boil, add the Ibarra Chocolate...

ENMOLADAS

A Taste of Mexico: Homemade Enmoladas Ingredients:For the sauce and mole: 3 tbsp oil 4 dried Chile de árbol 1 corn tortilla 1 slice of whole wheat bread 1/4 cup peanuts 1/4 onion 2 cloves garlic 4-5 roma tomatoes 1 tbsp chicken bouillon powder 1/4 tsp ground cinnamon...

TEQUILA AND RED BULL COOLER

Refreshing Tequila and Red Bull CoolerIngredients: 1 1/2 oz Tequila Don Ramón® 1/2 oz Grenadine 4 oz Red Bull® Preparation: Fill a highball glass with ice. Add tequila and grenadine. Top with Red Bull and stir gently. Garnish with a lime wedge.

PAN DE MUERTO WITH NATA PARMALAT

Pan de Muerto with Nata Parmalat: A Sweet TraditionIngredients: 12 oz Parmalat® Nata ⅔ cup Condensed Milk 3 Bolillos (Mexican sweet bread) cut in half 2 cups Cleaned and quartered strawberries Preparation: Beat the Parmalat® Nata until it forms soft peaks. Add...

TUNA DIP

Flavorful Fusion Tuna DipIngredients: 2 cans of tuna TUNY® 2 tablespoons of chopped red onion 1/3 cup of sweet corn 2 tablespoons of cilantro 1/3 cup of unsweetened Greek yogurt OIKOS® 1 tsp. of ground chipotle 1 clove of garlic lemon juice and pepper to taste...

PARSLEY & HABANERO DIP

Creamy & Spicy: Parsley Habanero DipIngredients: 1 cup mayonnaise ½ cup sour cream 1 cup fresh chopped parsley ½ onion 1 teaspoon salt ½ teaspoon pepper 1 tablespoon vinegar 3 tablespoons Habanero Sauce 1 clove garlic 1 bag of Frito Lay® Pepsi...

YOGURT DIP

Dip into Delight with This Yogurt DipIngredients: 1 cup plain OIKOS yogurt ¾ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried dill ¼ teaspoon kosher salt ¼ teaspoon Worcestershire sauce ⅛ teaspoon cayenne pepper Preparation: In a medium bowl, stir...

SALPICON

Classic SalpicónIngredients: 2 ½ lbs eye of round trimmed & cut into 2" thick slices 1 cup yellow onion finely chopped ½ cup green bell pepper(s) finely chopped ⅓ cup bitter orange juice 1 lime(s) freshly squeezed 1 tsp kosher salt or to taste ½ tsp ground...

ESQUITES

Fire Up Your Taste Buds with This Spicy Esquites RecipeIngredients: 4 cups frozen corn kernels 2 tablespoons butter or vegetable oil 1/2 teaspoon salt 1/4 cup mayonnaise 1 cup crumbled fresh cheese (like cotija or queso fresco) 1 teaspoon chile en polvo seasoning...