Try this delicious recipe for Sheetpan Poblano & Pineapple Shrimp Tostadas with Roasted Garlic Sauce! It’s a tropical twist on the classic tostada, perfect for any time you’re feeling like a little fiesta!
If you have ever been to an authentic Mexican restaurant (a.k.a. El restaurante Mexicano or taqueria), you’ve likely tried Pico de Gallo (fresh salsa). In this post, I share how to make a garden-fresh salsa version that was introduced to me a lifetime ago. The recipe is a “loose” copycat version our family created to mimic a simple salsa made with chopped fresh tomatoes, onions, jalapeños, cilantro (or parsley), and lime. A delicious mixture derived from the fresh salsas I’d eaten at authentic Southwest restaurants in Tucson, Arizona, in the 1970s.
Simple ingredients, BIG flavors. Tacos de Camarones (Shrimp Tacos with Mango Salsa) features jumbo shrimp, spiced with bold Mexican flavor, pan-sautéed and seared to perfection in mere minutes. Spoon into warm corn or gluten-free flour tortillas, top with shredded cabbage, mango salsa, a spoonful of creamy taco sauce, and a squeeze of lime.
The marriage of eggs with Mexican flavors is perfect for breakfast, lunch, or dinner.
Of all the ways to prepare eggs, poached eggs are, by far, my favorite. For me, they take a good meal to the next level. Add fried potatoes with peppers to poached eggs, and you can’t get a better yum factor!
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