Vanilla Dessert Margarita: A Sweet Twist on a Classic Cocktail

The margarita, with its iconic blend of tequila, lime, and triple sec, is a classic that many of us love and cherish. However, there's a sweet twist on this quintessential cocktail that dessert lovers would find irresistible – the Vanilla Dessert Margarita. This delectable blend of creamy vanilla and tangy citrus makes for a delightful dessert cocktail that'll leave you craving for more.

A Sweet Spin on a Classic
The Vanilla Dessert Margarita takes the core elements of a traditional margarita and incorporates the comforting flavors of vanilla. The result is a sweet, creamy cocktail with a hint of citrus that's the perfect ending to a lovely dinner or a treat on a cozy evening.

Vanilla Dessert Margarita Recipe
• 1 ½ ounces vanilla-infused tequila*
• 1 ounce Licor 43
• 1 ounce fresh lime juice
• 1 ounce simple syrup
• 1 teaspoon pure vanilla extract
• ¼ cup heavy cream
• Ice cubes
• Lime wedge for garnish
• Sugar for rimming the glass


  1. Prepare the glass: Moisten the rim of a margarita glass with a lime wedge. Pour sugar onto a small plate and dip the rim of the glass into the sugar until it's evenly coated. Set the glass aside.
  2. Mix the margarita: In a cocktail shaker, combine the vanilla-infused tequila, orange liqueur, fresh lime juice, simple syrup, vanilla extract, and heavy cream. Fill the shaker with ice and shake vigorously for about 20-30 seconds, until well mixed and chilled.
  3. Serve: Fill the prepared glass with ice, strain the margarita into the glass, and garnish with a lime wedge and a vanilla bean. Serve immediately.

*To make vanilla-infused tequila, simply split a vanilla bean, place it in a bottle of tequila, and let it infuse for at least one week.

Smooth, creamy, and with a perfect balance of sweetness and tartness, the Vanilla Dessert Margarita is an indulgence that can instantly elevate any gathering or personal celebration.

A Dessert in a Glass
A Vanilla Dessert Margarita is more than just a cocktail; it's a decadent dessert presented in a unique way. The velvety creaminess of vanilla and heavy cream paired with the punchy flavors of tequila and lime create a delightful contrast that's a treat for the palate. This dessert cocktail is perfect for those who enjoy the finer things in life and aren't afraid to explore unconventional ways of indulging their sweet tooth.

The Hot Pink Margarita: A Burst of Color and Flavor

The margarita, a beloved cocktail classic, is famous for its timeless combination of tequila, lime juice, and triple sec. But like any true classic, it leaves ample room for creative spins and delightful variations. Among them, the Hot Pink Margarita stands out, not just for its striking color but also for its distinctive taste.

A Colorful Twist on a Classic
The Hot Pink Margarita is a visually striking cocktail that perfectly balances sweet, tart, and bitter flavors. Its vibrant color comes from the addition of prickly pear syrup, which also imparts a sweet, melon-like flavor. This unique variant takes the classic margarita to a new level, making it a perfect drink for special occasions, get-togethers, or when you simply want to pamper yourself with a refreshing and delightful cocktail.

Hot Pink Margarita Recipe
• 2 ounces tequila (we suggest Herradura Ultra)
• 1 ounce fresh lime juice
• 1 ounce triple sec or Cointreau
• 1-2 teaspoons prickly pear syrup (adjust to taste)
• Kosher salt for rimming the glass
• Ice cubes
• Lime wheel and prickly pear slice for garnish


  1. Prepare the glass: Moisten the rim of a margarita glass with a lime wedge. Pour kosher salt onto a small plate and dip the rim of the glass into the salt until it's evenly coated. Set the glass aside.
  2. Mix the margarita: In a cocktail shaker, combine the tequila, fresh lime juice, triple sec, and prickly pear syrup. Fill the shaker with ice and shake vigorously for about 15-20 seconds, until the outside of the shaker feels cold.
  3. Serve: Fill the prepared glass with ice, strain the margarita into the glass, and garnish with a lime wheel and prickly pear slice. Serve immediately.

Bright, vibrant, and delightfully refreshing, the Hot Pink Margarita offers a sensory treat even before you take your first sip. It's a cocktail that promises—and delivers—a burst of joy and a dash of intrigue.

A Drink to Impress
The Hot Pink Margarita is not just a cocktail; it's a statement. Its vibrant color and distinctive taste make it a perfect choice for celebrations or gatherings where you want to offer something out of the ordinary. But more than that, it's a delightful personal indulgence when you're in the mood for a drink that's as visually stunning as it is delicious.

While the classic margarita will always hold a cherished place in our hearts, the Hot Pink Margarita is proof that there's always room for creativity and surprise in the world of cocktails. It's a drink that invites you to break away from the familiar and venture into a colorful, flavorful exploration. And who knows? You might just find that this flamboyant cousin of the classic margarita becomes your new favorite go-to drink.

Beef and Rice Taco Casserole: A Fusion of Flavors and Comfort

Among the cornucopia of flavors that Mexican cuisine offers, tacos stand out as an all-time favorite for their versatility and delightful combinations. Yet, when it comes to comfort food that unites the well-loved aspects of tacos with the heartiness of a casserole, nothing hits the spot quite like a Beef and Rice Taco Casserole. This one-dish wonder is a hearty, flavorful, and convenient meal that’s sure to satisfy.

The Fusion of Two Classics
The Beef and Rice Taco Casserole is essentially a deconstructed taco, baked and served in one dish. It fuses the flavors of ground beef tacos with the comforting textures of a rice casserole, marrying them into a dish that's easy to prepare, serve, and enjoy. This taco casserole is a great make-ahead meal for busy weeknights and is just as perfect for potlucks and get-togethers.

Beef and Rice Taco Casserole Recipe
• 1 pound ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) Rotel tomatoes
• 2 cups shredded cheddar cheese
• 1 cup salsa
• Sour cream, chopped green onions, and cilantro for garnish


  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Cook the beef: In a large skillet over medium heat, brown the ground beef. Once it’s no longer pink, remove it from the skillet and set it aside.
  3. Sauté the vegetables: In the same skillet, add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
  4. Combine the ingredients: Return the ground beef to the skillet and stir in the taco seasoning, uncooked rice, chicken broth, black beans, corn, and Rotel tomatoes. Let the mixture simmer for a few minutes until well combined.
  5. Bake the casserole: Pour the beef and rice mixture into the prepared baking dish. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes, or until the rice is cooked.
  6. Add the cheese: Remove the foil and top the casserole with shredded cheddar cheese and return to the oven. Bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
  7. Serve: Allow the casserole to cool for a few minutes before serving. Top individual servings with a spoonful of salsa, a dollop of sour cream, and a sprinkle of chopped green onions and cilantro.

This Beef and Rice Taco Casserole captures the essence of a good taco in a comforting, hearty dish. It offers layers of flavors with the seasoned beef, savory vegetables, and creamy cheese, contrasted with the fresh salsa and garnish. It's a fusion of comfort and excitement, a casual dish elevated.

Traditional Mexico City Tacos: A Culinary Journey

Mexico is home to one of the most vibrant culinary scenes in the world, and nothing encapsulates this more than the humble taco. Originating from pre-Columbian times, this iconic dish has since evolved into myriad variations, each region imprinting its unique twist. Yet, a journey into the heart of this diverse cuisine wouldn't be complete without stopping in Mexico City – the capital, offering its distinct version known as the "Taco al Pastor."

A Brief History of the Taco al Pastor
Before delving into the recipe, it's important to understand its origins. "Al pastor," translating to "in the style of the shepherd," harks back to the Lebanese immigrants who arrived in Mexico in the early 20th century. They brought with them the technique of spit-roasting meat, most notably seen in dishes like shawarma. Mexican locals adopted and adapted this technique, swapping out the traditional lamb for pork, and infusing it with indigenous ingredients like achiote and pineapple. Thus, the 'Taco al Pastor' was born, an enticing fusion of two cultures.

Traditional Taco al Pastor Recipe

For the Marinade:
• 1.5 kg boneless pork shoulder
• 5 guajillo chiles
• 2 ancho chiles
• ½ cup white vinegar
• 2 cloves garlic
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• ½ tsp pepper
• ¼ cup achiote paste

For the Tacos:
• Corn tortillas
• 1 medium size pineapple, sliced
• 1 medium white onion, finely chopped
• 1 bunch of fresh cilantro, chopped
• Lime wedges
• Salt to taste


  1. Prepare the marinade: Soak guajillo and ancho chiles in hot water until soft, about 15 minutes. Remove stems and seeds, then place in a blender. Add vinegar, garlic, oregano, cumin, salt, pepper, and achiote paste. Blend until you have a smooth sauce.
  2. Marinate the pork: Cut the pork shoulder into thin slices, about 1/4 inch thick. Layer the pork slices in a dish, slathering each piece with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Cook the pork: Traditionally, the marinated pork is stacked onto a vertical spit (trompo), with a slice of pineapple atop. Since this may not be practical at home, you can opt to grill the pork instead. Preheat your grill to medium heat, then grill the pork slices and pineapple until nicely charred and cooked through.
  4. Assemble the tacos: Warm up the corn tortillas on a skillet or directly over the stove flame. Place a few pieces of the cooked pork onto each tortilla. Top with a slice of grilled pineapple, a sprinkle of chopped onion and cilantro. Serve with a squeeze of lime and a dash of salt.

The beauty of the Taco al Pastor lies in its layers of flavor - the smoky, spicy pork is balanced by the sweetness of pineapple, and the fresh kick of onion and cilantro, all wrapped up in a warm corn tortilla. It's an authentic taste of Mexico City, bringing a bite of its history, culture, and people wherever it's enjoyed.

A Taste of Mexico City
Each bite of a Taco al Pastor transports you straight to the bustling streets of Mexico City, brimming with the scent of grilling meat, the sizzle of frying tortillas, and the lively chatter of locals and tourists alike gathering around street-side taquerias. The essence of Mexico City lies not just in its grand architecture, rich history, or bustling markets but also in the simple joy of savoring a freshly made taco.

Despite its simplicity, the Taco al Pastor is a testament to Mexico City's culinary ingenuity. It is a dish that emerged from the fusion of cultures, adapted over time, and adopted as a quintessential part of the city's culinary identity. It is a testament to the spirit of Mexico City, a place that welcomes change, adapts, and yet maintains a strong link to its roots.

The next time you crave a taste of authentic Mexican cuisine, remember that you don't need to venture to the nearest restaurant or hop on a plane to Mexico City. With this recipe, you can bring a piece of Mexico City's vibrant culinary scene into your kitchen.

So, gather your friends, prepare these mouthwatering Tacos al Pastor, and enjoy a culinary journey right in the comfort of your home. As you bite into these delicious tacos, close your eyes, and you can almost hear the vibrant bustle of Mexico City. You are not just making food; you are creating an experience. Enjoy the journey. Bon appétit or, as they say in Mexico, ¡Buen provecho!

Keto Tacos: A Delicious Twist on a Classic Dish

Tacos are a classic dish that everyone loves, but for those on a keto diet, traditional taco shells can be a no-go. Luckily, there are plenty of keto-friendly options that allow you to enjoy all the delicious flavors of tacos without the carbs. Here are three recipes for keto tacos that are sure to satisfy your cravings:

Lettuce Wrap Tacos

• 1 lb. ground beef
• 1 tsp. chili powder
• 1 tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. onion powder
• Salt and pepper, to taste
• 8-10 large lettuce leaves
• Toppings of your choice (such as shredded cheese, salsa, guacamole, and sour cream)

• In a large skillet, cook the ground beef over medium-high heat until browned.
• Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the skillet, and stir to combine.
• Reduce the heat to medium-low, and let the beef cook for another 5-7 minutes, until the spices are well incorporated, and the beef is cooked through.
• To assemble the tacos, place a spoonful of the beef mixture onto a lettuce leaf, and top with your desired toppings.

Cheese Shell Tacos

• 2 cups shredded cheddar cheese.
• ½ tsp. chili powder
• ½ tsp. cumin
• Salt and pepper, to taste
• Toppings of your choice (such as cooked chicken, avocado, and diced tomatoes)

• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• In a bowl, mix the shredded cheese, chili powder, cumin, salt, and pepper.
• Spoon the cheese mixture into 6 even mounds on the prepared baking sheet and use a spatula to spread them into circles.
• Bake for 5-7 minutes, until the edges of the cheese are browned and crispy.
• Let the cheese shells cool for a minute or two before removing them from the baking sheet.
• To assemble the tacos, fill each cheese shell with your desired toppings.

Cauliflower Rice Tacos

• 1 head cauliflower, chopped into small florets.
• 1 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• Salt and pepper, to taste
• Toppings of your choice (such as cooked shrimp, diced avocado, and fresh cilantro)

• In a food processor, pulse the cauliflower florets until they are broken down into small pieces.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the cauliflower to the skillet, along with the chili powder, cumin, salt, and pepper.
• Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
• To assemble the tacos, place a spoonful of cauliflower rice onto a lettuce leaf, and top with your desired toppings.

In conclusion, there are plenty of keto-friendly options for enjoying tacos. Whether you opt for lettuce wraps, cheese shells, or cauliflower rice, there are endless possibilities for filling and toppings that will make for a delicious and satisfying meal. So go ahead and give these keto taco recipes a try and see how easy it can be to enjoy your favorite foods while still sticking to your diet!

How to Host a Mexican Pizza Movie Night

If you're looking for a fun and delicious way to spend a movie night with friends or family, why not try hosting a Mexican pizza party? This twist on traditional pizza is sure to please everyone's taste buds and make for a memorable night.
To get started, you'll need a few key ingredients. Here's a recipe for a simple and delicious Mexican pizza that you can customize with your favorite toppings:

• 1 large pizza crust (homemade or store-bought)
• ½ cup salsa
• ½ cup black beans, drained and rinsed
• ½ cup cooked and crumbled chorizo (or your favorite protein)
• 1 cup shredded Mexican blend cheese.
• Toppings of your choice (such as diced tomatoes, sliced jalapeños, chopped cilantro, or sliced avocado)

• Preheat the oven to 425°F.
• Roll out the pizza crust onto a large baking sheet.
• Spread the salsa evenly over the crust, leaving a small border around the edges.
• Sprinkle the black beans and chorizo over the salsa.
• Sprinkle the shredded cheese over the top of the pizza.
• Bake the pizza for 12-15 minutes, until the cheese is melted and bubbly.
• Remove the pizza from the oven and add your desired toppings.
• Slice and serve hot.

Now that you have your recipe, it's time to set the scene for your Mexican pizza movie night. Here are a few tips to get you started:
Create a festive atmosphere by decorating with brightly colored streamers, balloons, and Mexican-themed décor.
Set up a DIY margarita bar, complete with a variety of mixers, fresh lime wedges, and a selection of tequilas (for the adults, of course!).
Serve up some tasty appetizers to nibble on while you watch the movie, such as chips and guacamole, queso dip, or jalapeño poppers.
Choose a fun and lively movie to match the theme, such as "Coco," "The Three Amigos," or "Nacho Libre."
With these tips and recipe, you're sure to have a memorable and delicious Mexican pizza movie night with your loved ones. So, grab your favorite toppings, hit play on your favorite flick, and enjoy a night of good food and good company.

Tequila and Soda: A Simple and Refreshing Low Carb Drink

Tequila is a beloved spirit known for its bold and complex flavors, but sometimes you just want a simple and refreshing drink. Enter the tequila and soda, a classic cocktail that's easy to make and perfect for any occasion.

The basic recipe for a tequila and soda couldn't be simpler: just combine tequila and soda water over ice, and you're good to go. But for those who want to jazz things up a bit, there are plenty of variations and additions that can take this simple drink to the next level.

One popular option is to add a squeeze of lime juice and a pinch of salt to the mix, creating a refreshing and slightly tart flavor that's perfect for hot summer days. Another variation is to add a splash of grapefruit juice, creating a delicious and fruity Paloma-like cocktail.

Here's a recipe for a classic tequila and soda, with a few fun variations:


• 2 oz. tequila (silver or reposado)

• Club soda

• Lime wedge, for garnish

• Fill a glass with ice.

• Add the tequila to the glass.

• Top with club soda and stir gently.

• Garnish with a lime wedge and enjoy!

Variation 1: Tequila Soda with Lime and Salt
Follow the above recipe but add a squeeze of fresh lime juice and a pinch of salt to the glass before adding the club soda.

Variation 2: Tequila Grapefruit Soda
Follow the above recipe but add a splash of fresh grapefruit juice to the glass before adding the tequila and club soda.

Variation 3: Spicy Tequila Soda
Follow the above recipe but add a few slices of jalapeño to the glass before adding the tequila and club soda. Let the drink sit for a few minutes to infuse the spicy flavor, then remove the jalapeño slices and garnish with a lime wedge.

No matter how you prefer to make your tequila and soda, one thing is for sure: this classic cocktail is a refreshing and easy-to-make drink that's perfect for any occasion. So go ahead and experiment with different flavors and ingredients and find the perfect tequila and soda recipe to suit your taste buds.

Sippin' on Sunshine: A Summer Margarita Recipe with a Twist

Summer is synonymous with long days, warm nights, and the refreshing taste of a perfectly crafted margarita. This season, we're taking the classic margarita to new heights with a delightful twist that will have you sippin' on sunshine all summer long. Prepare to tantalize your taste buds, as we unveil the secret to crafting the ultimate summertime margarita.

The Sweet Summer Sensation: The Hibiscus-Infused Margarita



The Hibiscus-Infused Margarita is more than just a cocktail; it's a celebration of summer in a glass. With its vibrant hue and the perfect balance of sweet and tangy flavors, this margarita is destined to become your go-to summer sipper. So, as you bask in the warm glow of the sun, raise a toast to the season with a margarita that's as unforgettable as the memories you'll create. Cheers to sippin' on sunshine!

Vanilla Skies: A Luscious Licor 43 Margarita to Elevate Your Summer

Summer is upon us, and it's time to shake things up - quite literally - with an unconventional yet irresistible spin on the classic margarita. Say hello to the Vanilla Margarita, featuring the velvety smoothness of Licor 43. This Spanish liqueur, with its tantalizing vanilla and citrus notes, is about to become your new summer fling. So, grab your cocktail shaker, channel your inner mixologist, and let's embark on a journey to create a margarita that will have you floating on vanilla skies.

The Soaring Sensation: The Vanilla Licor 43 Margarita



The Vanilla Licor 43 Margarita is not your average summer sipper. It's a sophisticated and seductive fusion of flavors that will leave you yearning for more. This luscious libation is the perfect companion for sun-drenched afternoons and sultry summer nights, as you savor the season one glorious sip at a time. So, raise your glass to the sky and toast to a summer filled with enchantment, adventure, and the divine indulgence of Vanilla Licor 43 Margaritas. Cheers!

Taco 'Bout a Party: Grilled Pollo Asado Tacos for Your Next BBQ Bash

Summer is in full swing, which means it's time to fire up the grill and get your taco game on point. Forget the hotdogs and hamburgers – this BBQ season, we're serving up a showstopper that's guaranteed to steal the spotlight: grilled pollo asado tacos. With their smoky, marinated chicken, zesty toppings, and a squeeze of fresh lime, these tacos are a fiesta in every bite. So, dust off that grill, gather your amigos, and let's get ready to taco 'bout the ultimate BBQ recipe.

The Star of the Show: Grilled Pollo Asado Tacos


For the Pollo Asado Marinade:

For the Tacos:


The grilled pollo asado taco is more than just a dish; it's the life of the BBQ party. With its smoky, citrus-infused chicken, vibrant toppings, and undeniable wow factor, this taco is destined to become the star of your summer gatherings. As you dine al fresco, surrounded by the laughter of friends and the sizzle of the grill, you'll realize that these tacos are more than just a meal; they're a memory in the making.

Easy Chicken Tacos Recipe

• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 8-10 small corn or flour tortillas
• Toppings such as diced tomatoes, shredded lettuce, shredded cheese, diced avocado, salsa, and sour cream

• In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes or until the chicken is cooked through.
• Warm the tortillas in the microwave or on a skillet over low heat.
• Fill each tortilla with the cooked chicken and your desired toppings, such as diced tomatoes, shredded lettuce, shredded cheese, diced avocado, salsa, and sour cream.
• Serve immediately and enjoy!
Note: You can also add other ingredients to the chicken mixture, such as diced onions, bell peppers, or jalapeños, for added flavor and texture.

Love Potion 43

A "Love Potion" cocktail made with Licor 43 is a fun and playful drink that's perfect for Valentine's Day, a romantic dinner, or any other occasion where you want to spread a little love. Here's a recipe to make a Love Potion cocktail:

• 1 ½ oz Licor 43
• 1 oz raspberry liqueur
• 1 oz cranberry juice
• ½ oz lime juice
• 2 oz sparkling wine or champagne
• Fresh raspberries, for garnish


• In a cocktail shaker filled with ice, combine Licor 43, raspberry liqueur, cranberry juice, and lime juice. Shake vigorously for about 10 seconds.

• Strain the mixture into a chilled champagne flute or coupe glass.

• Top off the drink with sparkling wine or champagne.

• Garnish with a fresh raspberry on the rim of the glass.

The Love Potion cocktail is a sweet and fruity drink that's perfect for celebrating love with your significant other or a group of friends. Cheers!

Chilaquiles Recipe

By Isabel Laessig @

Ready in 30 minutes in one pan, my Chilaquiles recipe is a quick and easy breakfast or brunch made with crispy tortillas, salsa, fried eggs, and an avocado crema worth obsessing over.



Avocado Crema

Optional Toppings


Avocado Crema

Learn more about this recipe here>>

Chorizo Breakfast Tacos

By Tania @
These chorizo and egg breakfast tacos are packed with so much flavor. Delicious Mexican chorizo, soft scrambled eggs, and lots of toppings on a warm flour tortilla. So good and easy to make!




To assemble the tacos, place some cooked chorizo and scrambled eggs on the tortillas, and add the toppings. Serve immediately. Enjoy!

Learn more about this recipe here >>

How to Make Mouthwatering Taquitos

Taquitos, also known as rolled tacos, are delicious and easy-to-make dish that can be enjoyed as a snack, appetizer, or main course. These crispy, rolled tacos are typically filled with shredded meat, cheese, and spices, and then fried until golden brown. Here's a recipe for taquitos that you can try at home:


• 1 lb. cooked and shredded chicken (or beef, pork, or a combination)
• 1 cup shredded cheese (cheddar or Mexican blend)
• ½ cup salsa
• 1 tsp. chili powder
• 1 tsp. cumin
• ½ tsp. garlic powder
• ¼ tsp. salt
• 12-16 corn tortillas
• Vegetable oil (for frying)
• Guacamole and sour cream (for serving)


• In a large bowl, combine the shredded chicken, shredded cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix until well combined.

• Heat a large skillet over medium-high heat. Warm the tortillas in the skillet, one at a time, for about 30 seconds on each side, until they are pliable.

• Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, near one edge. Roll the tortilla tightly around the filling, and secure with a toothpick.

• Repeat with the remaining tortillas and filling.

• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the taquitos, seam side down, in batches (about 3-4 at a time). Fry for 2-3 minutes on each side, until golden brown and crispy.

• Remove the taquitos from the oil with tongs and place them on a paper towel-lined plate to drain any excess oil.

• Serve the taquitos hot with guacamole and sour cream for dipping.

Taquitos can be made with a variety of fillings, so feel free to get creative and customize the recipe to your liking. They also make a great make-ahead dish, as they can be assembled and frozen before frying. Simply thaw before frying as directed above.

Enjoy your homemade taquitos and impress your friends and family with your cooking skills!

Slushy Strawberry Margarita

This frozen strawberry margarita is perfect for a hot summer day or any day you want a delicious frozen drink. The frozen strawberries give it a slushy texture, and the combination of tequila, triple sec, lime juice, and agave nectar creates a perfect balance of sweet and sour flavors.

If you prefer a non-alcoholic version of this drink, simply omit the tequila and triple sec and add more frozen strawberries or lime juice as desired.

So next time you're in the mood for a fruity and refreshing drink, give this frozen strawberry margarita a try and enjoy a taste of summer!


• 1 cup frozen strawberries
• 2 oz. tequila
• 1 oz. triple sec
• 1 oz. fresh lime juice
• ½ oz. agave nectar
• Ice
• Fresh strawberries and lime wedges for garnish


• In a blender, combine the frozen strawberries, tequila, triple sec, fresh lime juice, and agave nectar.

• Add ice to the blender until it is about 3/4 full.

• Blend the mixture until it is smooth and frothy.

• Rim a glass with salt by rubbing a lime wedge around the rim of the glass and then dipping it into a shallow bowl of salt.

• Pour the frozen strawberry margarita into the glass.

• Garnish with fresh strawberries and a lime wedge.

• Serve and enjoy!

Make a Carajillo 43

• 50 ml Licor 43 Original (1 part / 1¾oz)
• 1 hot espresso coffee
• Ice cubes

• Half fill your glass with ice cubes and pour Licor 43 over the top.
• Serve alongside the cup of hot espresso and, before drinking, pour the coffee over the liqueur and stir.

Licor 43 Original glass

Bitter · Coffee · Sweet

After meal · Relax

How to make the Carajillo 43 with Chef Miguel Maestre

Tequila Lemonade

By Amanda McGrory-Dixon @
• Small saucepan
• Citrus juicer
• Pitcher

• 5 cups water divided
• 1 ½ cups white sugar
• 1 ½ cups fresh-squeezed lemon juice not bottled juice
• 1 ½ cups blanco tequila
• Fresh lemon wheels or wedges for garnish, optional


  1. In a small saucepan over medium-high heat, bring 1 ½ cups water and the sugar to a boil, stirring every so often to help dissolve the sugar.
  2. Once the sugar dissolves, turn off the heat and allow it to cool. This is our simple syrup.
  3. Add the simple syrup, remaining 3 ½ cups water, lemon juice and tequila to a large pitcher.
  4. Stir to combine the ingredients. Refrigerate until ready to serve. Enjoy!

See Original Recipe Here>>

Baja Fish Tacos With Mango Salsa

by the National Mango Board

Mango Salsa
• 2 large ripe mangos, peeled, pitted and chopped
• ¼ cup minced red bell pepper
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeno pepper, stem, seeds and membrane removed
• 1 pound cod fillets, rinsed and patted dry
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp Mexican oregano
• ½ tsp garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded green or red cabbage
• ½ cup crumbled cotija cheese (may substitute shredded Monterey Jack)


  1. Preheat oven to 425°F.
  2. Stir together mango, bell pepper, lime juice, cilantro, onions, and jalapeno in a medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in a small bowl and sprinkle over cod.
  5. Bring the edges of parchment paper together and fold twice.
  6. Fold ends under to enclose fish.
  7. Place packets on a baking sheet and bake for 15 to 18 minutes.
  8. Open packets carefully to let steam escape.
  9. Place equal amounts of cod in each tortilla and top with cabbage, cheese, and mango salsa.

See Original Recipe Here >>

Is this the Original Margarita Recipe?

The exact origin of the margarita is unclear, and there are many stories and legends about how the drink came to be. However, the oldest known recipe for a margarita is generally believed to be the "Margarita Chacón" recipe, which dates back to the 1930s.

The Margarita Chacón recipe is named after a socialite named Margarita Sames, who is said to have invented the drink in 1948 at her Acapulco vacation home. However, the recipe itself predates Sames' creation by several years.

The recipe is believed to have been created by a bartender named Carlos "Danny" Herrera, who worked at a bar in Tijuana, Mexico called Rancho La Gloria. According to legend, a customer asked Herrera to make a drink with tequila, but she found the taste too harsh. Herrera experimented with various ingredients, and eventually came up with a combination of tequila, lime juice, and Cointreau or triple sec. He named the drink after a beautiful customer who was a frequent visitor to the bar.

The Margarita Chacón recipe is as follows:

1 ounce tequila

1/2 ounce fresh lime juice

1/2 ounce Cointreau

Shake all ingredients with ice and strain into a salt-rimmed glass filled with ice. Garnish with a lime wedge.

This recipe has since been modified and adapted in countless ways, but the Margarita Chacón remains an important part of margarita history.

Taco Lasagna

By Kim at

A deliciously cheesy Mexican-Italian hybrid, taco lasagna is sure to tantalize the tastebuds of everyone who tries it. Layers of ground meat and ooey-gooey cheese, seasoned with a unique twist of Mexican flavors all baked together in one casserole dish. Yum!

• 1 cup sliced green onion.
• ½ teaspoon cayenne pepper
• 2 pounds lean ground beef
• 4 cloves garlic, minced.
• 1 ½ cups shredded Monterey Jack cheese.
• 1 tablespoon chili powder
• 1 ½ cups shredded Cheddar cheese.
• ½ cup water
• Cooking spray
• 18 corn tortillas
• 2 packets taco seasoning mix.
• 1 jar salsa
• 1 sour cream

• Preheat the oven to 375 degrees Fahrenheit.
• Grab a large deep skillet and cook the beef on medium-high for 10–15 minutes.
• Once the beef is evenly browned, drain the excess fluids.
• Add the taco seasoning, chili powder, garlic, and cayenne.
• Add the water, drop the heat to low, and let it simmer for 10 minutes.
• Spray the bottom of a 9×13-inch baking dish with cooking spray.
• Put 6 tortillas in the baking dish and spread a third of the salsa on top.
• Then, spread half of the meat mixture on top of the salsa layer.
• Add half of the green onions and half of the sour cream.
• Add half of both kinds of cheese and repeat the previous steps for the next layer.
• Add six tortillas on top as the finishing layer, add the remaining salsa, and sprinkle more cheese on top.
• Bake it for 30-45 minutes, until the cheesy layer gets that golden brown color.
• Serve it with sour cream or guacamole.

Learn More About This Recipe Here >>

Taco Soup Recipe

By Alpan Beiser at
This hearty ground beef soup is perfectly seasoned with easy homemade taco seasoning and has all the right Tex-Mex flavors along with veggies, corn, and beans. In the end, all you need to do is make it irresistible by simply topping it with creamy avocado, some cilantro, jalapeño, tortilla strips and lots of shredded cheese.

Homemade Taco Seasoning
• 1 Tbsp chili powder
• 1 ½ tsp cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• ¼ tsp red chili flakes
• 1 tsp salt
• ½ tsp black pepper

Taco Soup
• 2 Tbsp olive oil
• 1 ½ lbs. ground beef
• 1 medium onion, diced.
• 2 small bell peppers (red and yellow), diced.
• 4 garlic cloves finely chopped.
• 28oz can diced tomatoes.
• 15oz can pinto beans (you can sub with black beans)
• 1 ½ cups frozen corn.
• 3 cups beef broth

• shredded cheddar cheese
• diced avocados.
• chopped cilantro.
• jalapeños
• tortilla chips or strips
• sour cream

• Combine all ingredients for taco seasoning in a small bowl.
• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat. Sauté onion and bell peppers for 6-8 minutes until they are soft. Add in garlic and sauté for a minute.
• Add in ground beef and sauté till it is brown all over. Drain excess fat (leave a little behind, as it adds great flavor).
• Add in taco seasoning along with diced tomatoes, pinto beans, corn, and beef broth. Stir well and bring it to boil. Then lower the heat to medium-slow and simmer uncovered for 30 minutes, stirring occasionally.
• Taste and adjust for salt. Serve immediately with desired toppings.

Learn More About This Recipe Here>>

Coconut Cottontail Tequila Margarita

By Bella Bucchiotti at

If you want to whip up an Easter margarita, consider this festive coconut cottontail tequila margarita. It’s creamy and sweet with the tang of fresh lime. This silver tequila and cream of coconut cocktail makes the perfect Easter mixed drink or Easter brunch cocktail.

Coconut Rim
• 2 Tablespoons cream of coconut
• sweetened shredded coconut.

Coconut Cottontail Margarita
• ice
• 2 Ounces tequila silver such as Olmeca Altos Platos Tequila
• 3 Tablespoon cream of coconut such as Coco Reàl Cream of Coconut
• 1 Ounce coconut water
• 1 1/2 Tablespoons lime juice freshly-squeezed
• coconut truffle Raffaello coconut truffle, for garnish

Coconut Rim
• Add cream of coconut to small, shallow plate.
• Dip rim of glass into cream to coat.
• Immediately dip into shredded coconut until completely covered.

Coconut Cottontail Margarita
• Fill a cocktail shaker about halfway with ice.
• Add tequila, cream of coconut, coconut water, and lime juice.
• Shake to combine until the shaker feels ice-cold (10 to 20 seconds).
• Fill glass with crushed ice.
• Pour shaken margarita over ice.
• To garnish with a Raffaello coconut truffle, cut a small slit into its bottom using a serrated knife and light pressure.
• Slip cut area of truffle over the rim of the glass to secure.

Learn More About This Recipe Here>>

Strawberry Basil Margarita

By Danielle Esposti

Tired of the straight-up margarita? This Strawberry Basil Margarita is a fun twist on the classic. It’s a sweet, tart and refreshing cocktail, perfect for summer outdoor sipping!

• ½ pint fresh strawberries
• ½ c. blanco tequila
• 1.5 oz. Cointreau
• 1 lime, juiced (about an ounce)
• 1 tbsp honey, raw if you have it.
• 2-3 basil sprigs
• ice
• kosher salt

On the Rocks
• Pour about ¼ cup of kosher salt onto a small side plate.
• Rub the juiced lime rind around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubes.
• Place the strawberries, tequila, Cointreau, lime juice and honey into a blender.
• Blend thoroughly on high until the strawberries are pulverized.
• Finely chop the basil and place into the bottom of a decanter or cocktail shaker.
• Muddle the basil to release the flavors and oils.
• Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate.
• Pour into salted, iced glasses and serve immediately.
• Pour about ¼ cup of kosher salt onto a small side plate.
• Rub the juiced lime rind around the edge of two rocks glasses, then dip each glass into the plate of salt.
• Place the strawberries, basil, tequila, Cointreau, lime juice, honey, and a few handfuls of ice (6-8 cubes) into a blender.
• Blend thoroughly on high until the strawberries, basil, and ice are pulverized.
• Pour into the salted glasses and serve immediately.

Spicy Margarita With Cucumber

By Kacey Perez

There are a few different ways to incorporate jalapeno into a cocktail to add heat. Jalapeños are easy to muddle in a cocktail glass or right in the shaker and it will definitely add some heat. But for a little more control over how spicy things get, I like to add the spice right into the simple syrup. For this spicy margarita recipe the only ingredient that changes is the addition of jalapeños and cilantro.

The Simple Syrup
• 3 small cucumbers, thinly sliced (grab the burpless English variety)
• 2 jalapeños, thinly sliced (add more if you like it hot)
• Bunch of cilantro, chopped.
• 1 cup sugar
• 1 cup water
The Margarita
• 1.5 cups tequila blanco
• 1 cup freshly squeezed lime juice.
• 1 cup simple syrup (or to taste)
• Ice
• Salt for the glasses
• Lime wedges and snap peas for garnish

• Slice the cucumbers and jalapeños. You can rid of the jalapeño seeds or keep a few around for the extra kick.
• Add the sliced cucumbers and jalapeños into a bowl and gently muddle to release some of those flavors.
• Add the sugar and water to a saucepan and bring it to a boil. Reduce the heat and simmer.
• Add the muddled concoction and bunch of chopped cilantro (omit if you don’t like cilantro) to the sugar water and continue to simmer until sugar is completely dissolved, plus a little longer to steep the flavors.
• Pull off the burner and let cool.
• Run a wedge of lime around all the glasses and dip the rims in salt (if desired).
• Add ice to the pitcher and add tequila, lime juice, and simple syrup. Gently stir to combine.
• Add ice to each of the glasses and pour the margaritas. Garnish with extra lime wedges and snap peas. Serve immediately and enjoy!

Spring Veggie Tacos with Avocado Cream

By: McKel Kooienga, MS, RDN, LDN for
Traditionally when most of us think of tacos, we think of them being filled with pork, beef, chicken, or even fish. There’s nothing wrong with having those fillings, but I’m on a mission to get you to enjoy those veggies more often than not and to do so requires some really awesome plant-based ingredients.

• 1 cup walnuts coarsely chopped.
• 1 cup chickpeas (can use canned, well rinsed)
• 1 large, sweet potato, diced into chunks (should yield 2 cups)
• 1/2 cup water
• 2 tablespoons coconut oil (for cooking)
Taco Spices
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes.
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 whole small red onion (yields 1/2 cup), sliced into thin strips.
• 1 large red bell pepper, sliced into thin strips.
• 1 large green bell pepper, sliced into thin strips.
• 1 large yellow bell pepper, sliced into thin strips.
• 1 tablespoon coconut oil
• 2 cloves garlic, diced.
• a pinch of sea salt

• Preheat oven to 350 degrees F.
• Bake chopped sweet potatoes with 1 tablespoon coconut oil, a dash of cinnamon and cumin for 30-45 minutes or until golden brown and crisp.
• Set aside the baked sweet potatoes for later.
• While the sweet potatoes are cooking prepare everything else.
• First, in a food processor or blender pulse the chickpeas and walnuts together to create a coarsely chopped mixture.
• In a medium heated skillet, add 1/2 tablespoon coconut oil, chopped walnuts, beans, and seasonings. Stir to warm through and combine, adding a little bit of water as needed to bring the mixture together.
• Cook/warm through for about 5 minutes, add baked sweet potatoes last and only to toss around in the spices with everything else.
• Take off the heat and put in a large serving bowl.
• Simply sauté the onions, garlic, and tri-colored bell peppers in coconut oil on medium heat until softened.
• Use this filling to stuff corn or brown rice tortillas, salsa, cashew cheese, etc.
• This stays well in the refrigerator for up to a week and makes great leftovers.
• Enjoy!

Green Spring Tacos With Curried Chickpeas

By Ursula @


• 6 small wheat or corn tortillas (6-inch/15cm)
• Baby spinach, rinsed.
• Red cabbage, sliced into fine stripes.
• Radishes, sliced into (semi-) circles.
• To serve: lime, quartered
Green hummus
• ½ cup hummus (homemade or store-bought)
• ¼ cup tightly packed baby spinach leaves
• Pumpkin seed oil salsa
• 4 tablespoons (60 g) plain yogurt of your choice
• 2 teaspoons pumpkin seed oil
• Salt to taste
• Curried chickpeas
• 15-oz can chickpeas, drained and rinsed
• 2 teaspoons mild yellow curry powder of your choice
• Salt to taste
• 1 tablespoon oil
• If needed: 1-2 tablespoons water.

Green hummus
• Blend spinach leaves with hummus until smooth and blended well.
• Curried chickpeas
• Add chickpeas, curry powder, and salt to a pan with 1 tablespoon oil and heat over medium heat for 1-2 minutes, stirring constantly. If chickpeas get dry, add 1 or 2 tablespoons water. For reheating, proceed likewise.
Pumpkin seed salsa
• In a small bowl or mug, mix yoghurt, pumpkin seed oil, and salt until well combined.
• Heat tortillas in a skillet without oil. For heating many tortillas at once, wrap all of them in tin foil and put them in a 350°F oven until warm, about 10-15 minutes.
• Assemble the tacos: Spread some spinach hummus onto each tortilla. Top with fresh spinach leaves, curried chickpeas, red cabbage slices, and radishes. Drizzle with pumpkin seed salsa. Sprinkle with lime juice if you like. Enjoy!

Easy Taco Salsa - Street Taco Sauce

By Misty

This easy Taco Salsa recipe is made with fresh vegetables and spices that are pulsed in a blender and cooked in a hot pan to make an authentic Mexican street taco sauce. With hints of smoky, spicy flavor complemented by fresh lime and cilantro, it's the perfect cooked salsa for tacos, burritos, or chips and dip. It's a true restaurant-style salsa that you'll love every time!

• 6 Roma tomatoes cut in half.
• 1 red bell pepper cut into large chunks.
• 2 jalapeños tops removed.
• ½ medium red onion cut into large chunks
• 1 tablespoon garlic minced.
• 2 guajillo chiles dried (or substitute with dried ancho chiles)
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 2 tablespoon lime juice
• ¼ cup cilantro chopped
• 1 teaspoon kosher salt
• ¼ teaspoon pepper

• Add tomatoes, bell pepper, jalapeños, red onion, garlic, guajillo chiles, and chili powder to blender.
• Blend until smooth.
• In a deep pot or Dutch oven, heat olive oil over medium-high heat until hot.
• Pour in salsa and cook for 8-10 minutes, until salsa has reduced, thickened slightly, and deepened in color. Careful - salsa will splatter and pop.
• Remove from pan and allow to cool to room temperature.
• Once cool, stir in lime juice, cilantro, salt, and pepper.
• Serve on tacos, burritos, Mexican bowls, or with chips.

Taco Casserole

By Kristine

• 2 teaspoons olive oil
• 1 cup chopped yellow or red onion.
• 1 pound ground beef, or ground turkey or ground chicken
• 1 red bell pepper, chopped.
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup frozen corn or canned corn drained if canned.
• 15 ounce can black beans, rinsed and drained.
• 1 ½ cups jarred salsa, divided, I used medium, one 16-ounce jar
• 8 corn tortillas
• 8 ounces shredded cheddar cheese, or Mexican cheese blend, 2 cups
• Optional Toppings: chopped fresh cilantro, avocado, chopped red or green onion, fresh tomatoes, black olives, sour cream, etc.

• Preheat oven to 350° F.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 2 minutes.
• Add the ground beef to the pan and cook, crumbling, until browned. Drain off any excess grease.
• Then add the chopped bell pepper and cook for 2 minutes, stirring often.
• Add the chili powder, cumin, garlic powder, dried oregano, salt, pepper, corn, black beans and 1 cup of the salsa. Stir to combine. Remove the pan from the heat.
• Spread the remaining ½ cup salsa in the bottom of a 13x9-inch baking dish.
• Lay 4 of the tortillas in the baking dish, arranging them so that they cover the bottom of the dish as best as possible.
• Spread ⅔ of the beef mixture over the tortillas and top with ⅓ of the shredded cheese.
• Lay the remaining 4 tortillas on top, followed by the remaining beef mixture and then the remaining cheese.
• Cover the dish with foil (first spray the underside of the foil with cooking spray to prevent the cheese from sticking to it). Bake for 25 minutes. Then uncover and bake for 5-10 more minutes, until hot and bubbly and cheese just starts to brown. Serve with toppings as desired.

Tequila Sunrise


• 1 ½ ounces tequila
• ¾ cup orange juice
• ¾ ounce grenadine syrup
• Orange slice, for garnish
• High-quality maraschino cherry, such as Luxardo, for garnish

• In a highball glass filled with ice, pour in the tequila and orange juice.
• Slowly pour the grenadine into the glass over the back of a spoon or by drizzling it down the side of the glass, allowing it to settle at the bottom.
• Garnish with an orange slice and maraschino cherry.

Rosé Margaritas

by Danielle

Rosé margaritas pair light and crispy Rosé wine with the tart and sweet flavors of a traditional margarita. It’s the perfect cocktail for Spring!

• Rosé
• tequila
• fresh lime juice
• elderflower liqueur
• agave
• margarita salt
• crushed freeze-dried strawberries

• Add all the ingredients to a shaker with ice and vigorously shake until it’s all-combined and frothy.
• Rim two glasses with the salt and freeze-dried strawberries.
• Strain the drink between the two glasses.
• Garnish with lime and a pretty flower to make it fun and festive for Spring!

Peach Margaritas


There are a bunch of ways to infuse a drink with fruit like steeping some actual fruit in the alcohol itself or making a syrup out of berries or fruit juice. In this case we have packed peachy goodness into this margarita with two ingredients: peach schnapps and peach puree.

• 1 small peach, peel and roughly chopped
• Tajin, for rimming
• 2 oz. tequila
• ½ oz. peach schnapps
• 1 oz. lime juice
• Lime wheels or peach slices, for garnish

• Add chopped peach into a food processor or blender. Blend completely until liquid.
• Rub the outer rim of a rocks glass with a lime and rim with Tajin.
• In a cocktail shaker combine tequila, peach schnapps, lime juice and 1 oz of peach puree.
• Add ice and shake vigorously until the shaker is frosty.
• Strain into rocks glass and top with ice.
• Garnish with a peach slice or lime wedge.

Slow Cooker Corned Beef Tacos

by: ISABEL @

This Slow Cooker Corned Beef Tacos recipe is perfect for celebrating St. Patrick’s Day or any day of the week! Made from shredded corned beef piled onto flour tortillas and topped with sauerkraut and sour cream.

For the corned beef
• 3 small onions, quartered.
• 3 pounds corned beef brisket.
• 1 spice packet (it usually comes with the corned beef)
• 4 cups beef broth (or water)
For the tacos
• 16 soft-taco-size flour tortillas
• 1 cup sauerkraut (I love the spicy variety!)
• 1 cup sour cream
• ½ cup chopped parsley.

• Place the quartered onions in a large slow cooker.
• Add the corned beef brisket, spice packet and beef broth.
• Cover and cook for 5-6 hours on high or 8-10 hours on low until brisket is tender.
• Remove brisket from the slow cooker and transfer to a plate or cutting board.
• Shred the brisket using a knife and fork.
• Add the shredded beef back into the slow cooker and mix together with the broth.
• Serve corned beef in flour tortillas with sauerkraut, sour cream and chopped parsley.

Irish Whiskey Margarita - aka Shamrock Margarita


Looking for a fun green drink to serve at your St. Patrick’s Day party? This Irish Whiskey Margarita is perfect. Just like St. Patrick’s Day is a uniquely American take on an Irish holiday, so is this margarita a uniquely American take on an Irish Whiskey cocktail.

• 2 ounces Irish whiskey
• 1 ounce lime juice, juice from 1 lime
• ½ ounce orange flavored liquor, such as triple sec or Cointreau
• ½ ounce agave syrup
• 3 drops green food coloring
• 1/2 cup ice
• Salt or sugar for the rim
• Lime wedge for garnish

• Combine the whiskey, lime juice, orange liqueur, agave syrup and food coloring with the ice in a cocktail shaker. Shake vigorously to chill.
• Optional: Wet the rim of the margarita glasses and roll in salt or sugar.
• Pour the cocktail into the glass. Garnish with lime wedge

Cranberry Margarita

by Taqueria 27 Content

Do you know about all the health benefits of fresh cranberries? Fresh cranberries and orange juice give this margarita a fruity tartness that’ll keep you coming back for more.

For this recipe, you’ll need:



Valentine's Day Cocktail: Heartthrob Margarita

By Maren Swanson



Raspberry Simple Syrup:


Frozen Chocolate Margarita

by Olivia Mesquita @



Carne Asada Tacos

Cathy Roma @


Carne Asada Tacos

Marinade for Carne Asada

Charred Onion Relish


Carne Asada

Charred Onion Relish

Assemble the Tacos

Prickly Pear Margarita

You might think this bright of a drink would require artificial dyes, but its color comes straight from nature. The flavor is sweet and fruity, with notes of raspberry and watermelon.

• 1 ½ oz. tequila blanco
• 1 oz. Cointreau
• 1 oz. lime juice
• ½ oz. prickly pear syrup
• Rim salt
• Ice, for serving

• Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt
• Place all ingredients in a cocktail shaker and fill it with ice. Shake until cold. Strain the margarita into the glass with the salted rim. Fill the glass with ice and serve.

Classic Guacamole

If you are like us, Guacamole is must have every day of the week, but on Taco Tuesday it is an absolute necessity. When Spanish conquistadors tasted the original guacamole invented by the Aztecs, the Spanish words for “perfection” was already taken. They settled for “guacamole” because it sounded like aguacate, the Spanish word for avocado, and ahuacamolli, the Aztec name for guacamole.

This classic guacamole is delicious and very easy to make. The trick is to have ripe avocados and fresh add ins.

• 2 large ripe avocados, pitted, peeled, and mashed
• 2 medium jalapeños, finely chopped
• 1 small tomato finely chopped tomato (optional)
• ½ chopped medium onion
• 1 finely chopped clove garlic
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp fresh lime juice
• ½ teaspoon salt
• Dash pepper


  1. Mix all ingredients in medium bowl.
  2. Enjoy

Easy Refried Beans

These refried beans are so delicious and simple. They taste as delicious as restaurant style refried beans, creamy consistency, and a bright flavor. These beans are a must to pair with your Taco Tuesday meals.

• 2 cans (16 ounce) refried beans
• ¼ cup milk
• ½ cup salsa or canned chopped Ortega chiles
• Shredded cheese


  1. In a small saucepan combine the refried beans, milk, and salsa - cook over low heat
  2. Stir constantly, when the beans are hot (not boiling) remove from heat and pour into an oven safe dish
  3. Top with grated cheese and heat in the oven at 350 until the cheese is melted

If you are looking for really authentic from scratch refried beans, here is a tried and true recipe:

Chipotle Aioli

SPICY Chipotle Aioli - Creamy Chipotle Aioli is a quick and zesty sauce perfect for dipping or pouring on tacos.

• 6 chipotle chiles in adobo sauce
• 1 teaspoon lime juice
• 1 cup mayonnaise
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper


  1. In a blender, puree chipotle peppers and adobo sauce for 30 seconds. It should be thick and paste like, then transfer to a bowl.
  2. Without cleaning the blender add remaining ingredients
  3. Add chipotle peppers and blend on low
  4. It’s ready to serve!
  5. Enjoy

Pico de Gallo

Pico de Gallo - Ripe tomatoes are key to a great pico de gallo. Roma tomatoes are ideal because they have less water.
Let your pico rest for 15 to 30 minutes before serving, the more the flavors mingle the tastier it will be.

• 3 tablespoons finely chopped onions
• 2 small, minced garlic cloves
• 3 large ripe tomatoes - peeled and chopped
• 2 jalapeño peppers chopped
• 3 tablespoons chopped cilantro
• 1 ½ tablespoons fresh lime juice
• Salt and pepper to taste

  1. In a medium bowl, combine the chopped onion, minced garlic cloves, jalapeño, lime juice and salt. Let it rest for 5 to 10 minutes while you chop the tomatoes and cilantro.
  2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt and pepper to taste
  3. Enjoy!
    Note this lasts for about 4 days

Salsa Verde

Salsa Verde is so easy to make. You will never want to buy it in a store after tasting a homemade batch of this salsa. To make salsa verde, you will need to cook the tomatillos first then mix all ingredients in a food processor or blender. This salsa tastes great with every kind of taco.

• 1 1/2 lbs. tomatillos
• 1/2 cup chopped white onion
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers (if you like it hot use serrano’s)
• Salt to taste


  1. To cook the tomatillos, roast them in the oven, it brings out the most flavor. Roast until slightly browned and blistered skin appears.
  2. Add all ingredients in your food processor or blender and pulse until mixed well
  3. Salt to taste
  4. Enjoy!

Spicy Habanero Hot Sauce

This delicious and spicy habanero hot sauce is made with 5 simple ingredients: onion, garlic, lime, habanero peppers, and salt! It’s creamy and spicy and adds great heat to your Taco Tuesday. 

• 6 whole habanero peppers (remove seeds and stem)
• 2/3 cup yellow onion (diced)
• 8 cloves garlic (smashed and peeled)
• 3 Tbsp lime juice
• ½ tsp sea salt
• 3 to 4 tbsp water

  1. Add peppers, onion, garlic, lime juice, and salt to a food processor (or blender) and blend until velvety and smooth.
  2. Add water as needed until creamy and smooth
  3. Enjoy

Blood Orange Margarita

The beautiful, yet simple margarita is made with fresh blood oranges, limes, agave nectar and tequila.  Blood oranges have a stronger flavor than traditional oranges, the aroma is more intense and has a hint of raspberry.


  • 2 ounces silver tequila
  • 2 ounces fresh blood orange juice (typically 1 large blood orange)
  • 1-ounce fresh lime juice
  • 1 teaspoon agave nectar
  • Glass preparation
  • Sea salt to rim glass
  • ice
  • Lime wedges or blood orange wedges to garnish


  1. Run a wedge of lime around the top of your glass and dip into salt, then add ice to glass.
  2. Mix tequila, freshly squeezed blood orange and lime juice and agave nectar in a cocktail shaker with ice.  Shake until frothy.
  3. Strain the mixture into your prepared glass
  4. Enjoy!

30 Taco Recipes to Put on Repeat

By Food & Wine 

Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have a wealth of recipes for you to try. Some of our favorites include Birria tacos and carne asada tacos - we also love crispy ricotta-kale tacos, fideos secos tacos, and green chorizo and potato tacos, too (the crispy potato cubes are irresistible). Read on for even more of our best taco recipes.

Read full article here >> 

Black Bean Avocado Salsa

How to Make Delicious Salsa: This salsa is colorful and fresh tasting. The recipe makes a big batch so don't forget the tortilla chips! 



  1. Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl, fold avocado into the mixture.
  2. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce

by Tieghan @ Half-Baked Harvest

These tacos are delicious, fun, unique, and different.


Avocado Cilantro Sauce


  1. In a large skillet, heat the olive oil over high heat. Add the meat and onion. Cook, breaking up the meat as it cooks, until browned, about 5 minutes. Add the chipotle chili powder, cumin, garlic powder and salt. Add the enchilada sauce. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 5 minutes. Remove from the heat.
  2. To make the avocado sauce. Combine all ingredients in a blender, blend until creamy. Season with salt.
  3. To make the tacos. Layer the meat and a sprinkle of cheese to one side of the tortilla. Try not to over stuff the tacos. Fold the tortilla over the ingredients. Repeat with remaining tortillas and ingredients.
  4. Heat a skillet over medium heat. Arrange 2-3 jalapeño slices in a line in the skillet. Sprinkle over 1/3 cup cheese in 3–4-inch circle/square. Place 1 taco to 1 side of the cheese round. Cook 3-5 minutes. When the cheese starts to crisp on the bottom, use a spatula to gently wrap the taco up in the cheese. Continue to cook 3-4 minutes, until crisped all over.
  5. Serve warm with avocado sauce and any number of desired toppings, whatever you love!

See Full Recipe Here>>

Zesty Quinoa Tacos with Cilantro Sauce

By Dishing Out Health

Taco-spiced quinoa, hearty black beans, and sautéed peppers and onion, these filling tacos are here to appease meat-eaters and vegetarians alike.


Cilantro Sauce


  1. Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper and red onion; cook 5 minutes, or until softened. Stir in tomato paste and taco seasoning; cook 2 more minutes to caramelize the tomato paste.
  1. Stir in quinoa and cook for 1 to 2 minutes, allowing the quinoa to lightly toast. Add broth (or water) and bring mixture to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
  2. Stir in black beans, replace lid, and let mixture steam for 10 minutes (off burner). Taste and season with salt if needed. (Saltiness will depend on if your taco seasoning is salted, and whether you used broth or water.)
  3. Meanwhile, prepare Cilantro Sauce by combining yogurt, cilantro, olive oil, jalapeño, lime juice, coriander (or cumin), garlic powder, and ¼ tsp. salt in a standard or small blender (such as a Nutribullet); blend until mostly smooth. Taste and season with additional salt, if desired.
  4. Toast corn or flour tortillas. Divide quinoa filling evenly between each tortilla, and drizzle with Cilantro Sauce. Garnish with sliced avocado and finish with chopped green onions or extra cilantro, if desired.

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