Ingredients:

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise

2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves

1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime

Directions: Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice. Serve immediately.

Ingredients:

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion

2 fresh jalapeño or green chillies
1 large clove of garlic

1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Directions: Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavors develop.

Ingredients:

1 pound tomatillos
2 jalapeño peppers
2 cloves of garlic, peeled

½ a medium onion, quarted, plus ⅓ cup finely chopped onion, divided
1 cup chopped cilantro, thicker stems removed first

⅓ to ½ cup water
kosher or sea salt, to taste
½ teaspoon ground cayenne pepper, optional

Directions: Remove the husks from the tomatillos; discard husks. Rinse fruit well to remove sap. Cut the stemmed tops off the jalapeños then split them in half and, using a spoon, scrape away the seeds and veins. This is where the main heat lives. If you don’t mind the heat, leave the peppers whole.

Lightly grease a griddle or skillet, rubbing excess off with a paper towel. Place on medium heat. When it’s hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning vegetables over with tongs to soften and slightly blister as much surface as possible. The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the bowl of a blender. Continue roasting the tomatillos for another 5-8 minutes. Optional, carefully slice the tomatillos in half to accelerate

the roasting. Once the tomatillos have started to soften and are just starting to release their juices, remove them to the blender.

Allow to cool a few minutes then add ⅓ cup of water, place the blender lid on loosely, holding it in place with a kitchen towel and purée until just slightly chunky to smooth depending on personal preference. Add more water if a thinner consistency is desired. 

Pour the salsa into a bowl, add salt to taste. Stir in the cilantro and the chopped onions (feel free to add these to the puree if you don’t like the chunky cilantro and onions. Adding them after the fact adds texture back to the salsa).  If more heat is desired, add the cayenne, to taste. Place in an airtight container – preferably a glass jar – and store in the refrigerator for up to a week. Add a squeeze of lime juice to freshen as needed.

Ingredients:

½ pound halibut, cut into small dice
1 jalapeño, ribs and seeds removed and minced

½ cup fresh lime juice
2 tablespoons finely diced red onion

¼ cup chopped cilantro
large pinch salt
1 avocado, diced

Directions: Combine halibut, jalapeño, lime juice, diced red onion, chopped cilantro, and a large pinch of salt. Stir to combine all

ingredients, cover, and place in the fridge for at least 2 hours. When ready to serve, add diced avocado and more salt to taste.

Ingredients:

1 can (15.5 ounces) chickpeas, rinsed and drained
3 cups fresh cilantro leaves
1 garlic clove, chopped

1 ripe avocado, roughly chopped
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice

Coarse salt and ground pepper
Lemon wedges
Tortilla chips

Directions: In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, then add

lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth. Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.

Ingredients:

4 chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
1 small onion, chopped
4 garlic cloves, minced
½ tsp ground oregano
½ tsp ground coriander
Dash of cayenne pepper

2 (4.5) oz cans diced green chiles
15 oz can white corn, drained and rinsed
2 15.5 oz cans white beans (I used Cannellini and Small White beans)
14.5 oz can chicken broth
3 tablespoons butter
3 tablespoons flour

1 cup milk
1 cube chicken bouillon
½ tsp white pepper
1 teaspoon salt
½ cup sour cream
Lime, for serving
Avocado, for serving
Cilantro, for serving
White cheese, for serving

Directions: Season the chicken breasts with salt and pepper and place them at the bottom of the crock pot. Add in the chili powder, cumin, onion, garlic, oregano, coriander, cayenne pepper, green chiles, white corn, white beans, and chicken broth. Stir to combine, cover, and heat on “low’ for 6-8 hours, or until chicken shreds easily with a fork.

An hour before serving, melt the butter in a small saucepan over medium-high heat. Once the butter melts, whisk in the flour. Whisk constantly, until the flour and butter brown lightly and thicken. Then, slowly whisk in the milk. Add in the chicken bouillon, and continue

to whisk as the sauce cooks and thickens and the bouillon cube breaks down, about 5 minutes.

Remove the saucepan from heat and mix in the white pepper and salt. Pour into the chicken chili.Add the sour cream to the chicken chili and stir well to combine. If the chicken hasn’t shredded as you stirred, remove the chicken from the chili and shred with forks before returning to the chili. Cook for an additional hour.

Serve with lime, avocado, cilantro, and shredded white cheese.

Ingredients:

Seasoned Baked Tortilla Strips
2 flour tortillas, cut into strips
1 tablespoon taco seasoning
1 Tablespoon olive oil

Salad
¼ cup fresh lime juice
⅓ cup + 3 tablespoons olive oil
2 teaspoons salsa seasoning mix
1 jalapeno, seeded + diced
1 cup fresh cilantro, chopped
Salt + pepper, to taste
1 pound boneless skinless chicken breast (about 4 small breast)

1 packet taco seasoning
2 heads romaine lettuce, chopped
1 cup monterey jack cheese, shredded
1 cup cooked black beans, rinsed & drained if using canned
1 cup fresh grilled corn kernels
1 cup cherry tomatoes, halved
3 hard boiled eggs, sliced
1 avocado, pitted + sliced

Seasoned Baked Tortilla Strips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.

Salad
In small bowl, whisk together the lime juice, 1/3 cup olive oil, salsa mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside. Preheat the grill or a grill pan to high heat.

Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.

Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

Ingredients:

2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt

1 stick plus 2 tablespoons cold unsalted butter, cubed
2 cups grated Cotija cheese (7 ounces)

2 cups corn kernels
½ cup chopped cilantro
1 teaspoon finely grated lime zest
1 ¼ cups heavy cream

Directions: Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream

just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared sheets about 1 inch apart. Refrigerate for 30 minutes.

Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving.

Ingredients:
Yields 6 tacos

Tacos
1 lb Tilapia, cod or mahi mahi fillets
2 Tbsp canola oil
1 ½ Tbsp fresh lime juice
1 clove garlic, minced
1 ½ tsp chili powder
½ tsp ground cumin
½ tsp ground paprika

 
⅛ tsp cayenne pepper (optional)
Salt and pepper
6 corn or flour tortillas
1 large hass avocado, sliced
Sour cream, cotija cheese, hot sauce or salsa, for serving (optional)

Slaw
½ small red cabbage, cored and sliced thin (8 oz)
¼ cup cilantro, chopped
¾ cup thinly sliced red onion (run under cool water and drain to remove harsh bite. 1/2 small red onion)
1 ½ Tbsp lime juice
1 Tbsp canola oil

Tacos
In a mixing bowl whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about ½ tsp salt ¼ tsp pepper). Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).

Preheat a grill to medium-high heat. Brush grill

grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.

Slaw
Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.

Steak and Marinade
2 lbs Flank Steak ( or pounded skirt steak)
1 sliced sweet onion for grilling (optional)
Juice of 1 orange
Juice of 2 limes
⅓ cup soy sauce
⅓ cup olive oil
½ tsp sugar
4 smashed, chopped garlic cloves
½ cup chopped cilantro (stems ok)
sliced sweet onion ( optional) for grilling
cumin, coriander or chili power

Cilantro Chimichurri
1 bunch Cilantro or about 1 cup packed (stems OK)
1 bunch Italian Parsley – about 1 cup packed (thin stems OK)
¼ Cup fresh lime juice (1-2 limes)
½ Cup olive oil
¼ Cup chopped onion
2 garlic cloves
ground cumin 2 tsp
ground coriander 2 tsp
salt ¾ tsp kosher
jalapeño – 1/2 a pepper

Simple Pico De Gallo
4 vine-ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chili, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1½ limes, juiced
¼ cup extra-virgin olive oil
1 teaspoon kosher salt

Quick Pickles
2 Cups mix of sliced radishes, onion, or carrots, cauliflower…. or what ever you like
1 Cup vinegar
1 Cup water
½ tsp kosher salt
2 Tablespoon sugar
1 tsp whole peppercorns or whole coriander seed
few sprigs cilantro

Serve & Garnish
10-12 freshly made tortillas (if possible)
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro
 

Directions:
Steak
In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre Heat grill and grill Meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.

Chimichurri
In a food processor, place jalapeño, garlic, onion, and pulse several times until chopped. Add cilantro ( stems are fine) and Italian parsley ( again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

Salsa
Finely dice tomato, onion, jalapeño and

cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)

Quick Pickles
In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes( or refrigerate until cold) Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

Tortillas
Lightly grill, until soft and pliable ( or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
Serve everything together, along with garnishes.

Ingredients:
Yields 12 Flautas

Flautas
2 large chicken breasts with skin and bone
24 corn tortillas
toothpicks
vegetable oil for frying

Avocado Sauce
2 ripe avocado
¼ cup yellow onion, cut into pieces
½ a lemons juice
6 tablespoons cilantro
1 jalapeno, chopped

 
1 clove garlic
2 tablespoons water
kosher salt to taste
For serving: shredded lettuce, pico de gaillo, cojita cheese and sour cream and hot sauce.

Directions:
Creamy Spicy Avocado Sauce
Combine the ingredients in the jar of a blender and puree until it is really smooth. Season to taste with kosher salt. Chill until ready to use.

Flautas
Fill a large pot with salted water and add the chicken breasts. Boil the chicken breasts until they are cooked through, about 20 minutes.

Remove the chicken and let it cool until you can handle it comfortably. Remove the skin and bones and shred the meat with a fork. Set it aside and use the chicken broth for something else.

Now roll 2 tablespoons of chicken into a corn tortilla until it is a tight “cigar”. Use a toothpick to secure the cigar.

When they are all rolled up, prepare the oil. In a large heavy skillet, heat ¼ inch of oil over medium heat. Add the flautas 4-5 at a time and cook them until they are golden brown and crispy on all sides, turning them as they cook. Continue to cook the rest of the flautas, adding more oil as needed. Remove the toothpicks after you have fried.

Serve the flautas hot on a platter with a bowl of avocado sauce for dipping, or over a bed of shredded lettuce with cotija, salsa and sour cream and the avocado sauce over the top.

2 cups apple or pineapple juice
2 tablespoons garlic powder
1 ½ teaspoons ground cinnamon
1 ½ tablespoons cumin
4 bay leaves

2 tablespoons dried oregano leaves
2 ½ pounds pork belly, cut into 1 ½ -inch cubes
1 tablespoon salt (reduce or omit if using stock with salt in it)
2 cups unsalted chicken or pork stock

Directions: In a container or large freezer bag, combine the apple or pineapple juice, garlic powder, cinnamon, cumin, bay leaves, and oregano. Add the pork belly and refrigerate while it marinates for at least 1 hour and up to overnight. Remove the pork belly from the fridge an hour before cooking.

Preheat the oven to 350° F. Tip the marinade into a large Dutch oven and spread the pork belly pieces in a single layer in the pan. Pour over your stock. Add salt if you’re using unsalted stock. Cook for 2 hours with a lid on. After 2 hours, remove the lid and cook the pork belly for another hour. This will cook off the remaining liquid and finish rendering the pork fat.

Remove the pork belly from the oven. Transfer the pork pieces to a large, flat-bottomed skillet. Spoon off as much of the fat as you can from the Dutch oven and add it to the skillet with the pork belly pieces. Avoid any solids from the bottom of the pan, as these will burn!
Over medium heat, continue to cook the pork belly in its own rendered fat. The pan should be bubbling but not spitting. Flip the pork belly pieces so that they brown evenly on all sides. This should take about 30 minutes. When all sides are brown and a little crispy, remove the pork belly from the pan and drain on some paper towels. Shred the meat with two forks and enjoy!

1 tablespoon granulated sugar
2 teaspoons ground cinnamon, divided
2 tablespoons honey

1 ½ cups heavy whipping cream
Pinch of salt
⅓ cup powdered sugar
16 Cream Puff Shells

Directions: Preheat oven to 350°. Combine granulated sugar and 1 teaspoon cinnamon together in a small bowl. Set aside. Microwave honey in a small microwave-safe bowl about 20 seconds, or until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment lined baking sheet. Bake for 5 minutes.

In a large mixing bowl, beat the heavy cream and salt at medium speed until soft peaks form. Add powdered sugar and cinnamon, and beat until stiff peaks form. Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the side of each cream puff with a small knife to create a hole. Insert the pastry tip into the hole and fill with cinnamon whipped cream.