FAKE GUACAMOLE

A twist on traditional guacamole! Serve with grilled quesadillas!

Ingredients:

  • 2 Mexican Squash or Zucchini

  • 6 Tomatillos

  • 2 Jalapeño peppers

  • Cilantro

  • A slice of white onion (sliced 1/2 inch wide)

  • 2 Garlic cloves

  • 2 tbsp. Vegetable Oil

  • Salt to taste

  • Chicken broth powder

Directions:

  1. Boil water and cook the squash and tomatillos and leave them there until they change color
  2. In a frying pan, fry the onion and garlic.
  3. In the same oil, fry the jalapeños (split in half) and season with chicken broth
  4. Let all ingredients cool.
  5. Put in the blender the tomatillos, squash, onion and fried garlic, jalapeño peppers and the remaining oil. Add the cilantro.

Enjoy!

JOCOQUE APPETIZER

Quick and Delicious Jocoque AppetizerIngredients:  For the Stir-Fried Chiles (Chiles Toreados)  8 green onions, cut in half 2 jalapeño peppers, sliced 2 serrano peppers, sliced 20 ml dark sauces (like Worcestershire and Maggi) 20 ml soy sauce Juice of 2 lemons...

FEATURED RECIPE

GATHER ´ROUND THE TABLEMake your Thanksgiving a breeze! Enjoy a rich hot CORONA CHOCOLATE, ready-to-go tamales and pumpkin muffins, we’ve got everything you need for a delicious holiday meal.HOT CORONA CHOCOLATEIngredients: 5 Corona Chocolate tablets 4 cups of milk...

MAC & CHEESE

Comfort Food Perfection: Homemade Mac & CheeseIngredients:  1 bag of Elbow Pasta 1 package of  Cheese 1/4 cup of  Whole Milk 1 tbsp butter Preparation:  Boil Water: Bring a large pot of salted water to a boil. Cook Pasta: Add the  Elbow Pasta and cook...

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...