Cuisine: Mexican

Chicken Fajita Rice Bake

This Chicken Fajita Rice Bake is a make-ahead, low-effort, high-reward dinner for busy nights. Juicy chicken thighs, beans, tomatoes, chilies, peppers, onions, and brown rice with melty Monterey Jack cheese is the answer to your what to have for dinner dilemma. It’s hearty, healthy-ish, and guaranteed to have everyone asking for seconds.

By Leslie Blythe

Camarones a la Diabla (Mexican Deviled Shrimp)

My friend John, visiting from Australia, recently stayed with us for a few days. Whenever he's in Los Angeles, his top craving is Camarones a la Diabla (Mexican Deviled Shrimp). He used to get his fix at our favorite local Mexican spot, but it unfortunately closed down and even burned! We haven't found a replacement that quite measures up.
Given John's jet lag — or as my late mother-in-law used to call it, "jet jolt" — I decided to make the dish at home instead of going out. The recipe involves creating a rich paste from various dried chilies, tomatoes, and white onions, then simmering the shrimp just until they're perfectly cooked. I was a bit nervous about the chilies, but it turned out beautifully, with a subtly spicy kick. My favorite part of this recipe is that you can prepare the sauce ahead of time and simply heat it up with the shrimp when you're ready to serve.

By Leslie Blythe

Woolworth’s Frito Pie

A Cult Classic
I was watching The Best Thing I Ever Ate on the Food Network last night with my daughter, Zoe. One of the chef’s favorite things is Frito Pie. She was very intrigued. I remember eating it as a child. One of the best ways to eat it, however, is to pour the chili right into a mini bag of Fritos and top with cheese. This is a great thing to eat if you are out at a football game somewhere cold.

As to the origin, some say Frito Pie was invented at Woolworth’s in Sante Fe, New Mexico. Corporate lore at Frito-Lay, however, say that Daisy Dean Doolin, mother of the guy who first bought the rights to market Fritos in 1932, not only perfected her son’s product, but also made it into a dish as a way to help market the crispy fried corn chips.

By Leslie Blythe

Sheet Pan Chicken Tacos with Chipotle Crema

These aren't your average tacos! Craving a flavorful and fast weeknight dinner? These Sheet Pan Chicken Tacos with Chipotle Crema deliver! Juicy, tender chicken thighs, boldly spiced and quickly cooked, mingle with melty cheese in warm tortillas. The real magic? A smoky chipotle crema drizzled on top. Ready in just 30 minutes. Perfect for busy weeknights.

By Leslie Blythe

Fire Roasted Tomato Salsa

I recently entered the "Salsa Bowl" contest at school. I did not win.... It might be because I purposely left out the cilantro. It's one of the ingredients Ina will never use. I'm with her. Having said that, when I made this my husband said it was the best salsa ever. This restaurant-style Fire Roasted Tomato Salsa will become a new staple! Smoky, zesty, and perfectly spiced, this homemade salsa is ideal for any occasion. Featuring roasted Roma tomatoes, tomatillos, peppers, and garlic, it's blended with fresh lime juice and a hint of maple syrup for balanced flavor. Easy to prepare and incredibly versatile, enjoy it as a dip, taco sauce, or to add a burst of flavor to your favorite recipes. And if you have to, add some cilantro. By the way, the winner's salsa was rather splendid.

By Leslie Blythe

Coca-Cola Carnitas

Coca-Cola Carnitas is a popular way to make carnitas. The Coke adds a unique sweet and slightly tangy flavor to the pork. The acidity in the soda helps to tenderize the pork, making it incredibly flavorful and easy to shred and the sugar in the coke helps to caramelize it to help make it crispy. You can use it for tacos, burritos, quesadillas, nachos, or even salads. Serve in warm corn tortillas with toppings like chopped onions, cilantro, salsa, and lime. This recipe uses a slow cooker, which makes it easy.

By Leslie Blythe

Crispy Shell Baked Tacos

Crispy Shell Baked Tacos are a family favorite and convenient to serve. These corn tortillas are filled with a mixture of refried beans and ground beef seasoned with taco spices. As they bake in the oven, they transform into crispy and golden brown tacos. Once they’re out of the oven, you can customize them with your favorite taco toppings, such as shredded cheese, lettuce, tomatoes, and more.

By Leslie Blythe

Pibil-Style Pork Chops

These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.

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Mexican Black Beans

These flavor-packed Mexican Black Beans got rave reviews from my family. Since I didn't have time to soak dried beans overnight, I used canned beans, which worked perfectly. I used a jalapeño pepper, if you want it spicier use a serrano. Serrano peppers are generally smaller and skinnier than jalapeños. Despite their small size, they can be up to 10 times hotter than a jalapeño, so beware.

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Chile Rellenos Soup

Chile Rellenos Soup is a creamy and cheesy soup inspired by the classic Mexican Chile Rellenos. Roasted poblano peppers, cheese, and chicken capture the flavors of the traditional dish in an easier-to-make format. To make it easier, I used rotisserie chicken and topped with with crushed tortilla chips. It's really delicious.

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