PEACH SALSA

Sweet and Spicy Peach Salsa: A Perfect Summer Recipe

Ingredients:

1 cup diced peaches
1/2 cup diced roma tomato
1/4 cup chopped cilantro
1/4 cup diced red onion or shallot
1/2 jalapeño, diced (with seeds)
juice from 1 lime
salt to taste

Serve it over Shrimp Tacos!

1 lb raw jumbo shrimp, peeled & tail-off
1/2 tbsp olive
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt (1 pinch)
pepper (1 pinch)

Cole Slaw:

2 cups shredded cabbage
1/3 cup chopped cilantro
1/3 cup diced red onion
Lemon Juice
2 tbsp mayo
Sriracha
Salt to taste

Preparation:

Defrost and clean the shrimp, toss it with oil & seasonings.

Spread onto a parchment-lined baking sheet and bake at 400F for about 7-8 minutes (until cooked through)

For the slaw mix all ingredients in a large bowl until combined.

Prepare the peach salsa by mixing together all ingredients in a medium bowl.

Assembly tacos and enjoy!

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...