Dash of Color and Spice - Page 5 of 7 -

Mexican Street Corn Dip

June 19, 2020

This Mexican street corn dip is the perfect appetizer for a summer barbecue or just to snack on. All the ingredients and deliciousness from Mexican street corn converted to a dip. Make sure you have lots of tortilla chips on hand because you won’t be able to stop at just one dip!

Bowl of Mexican street corn dip garnished with lime and cilantro, tortilla chip in dip. Corn, limes, crumbled cheese, and tortilla chips in picture.

When you go to Mexico you are bound to find someone selling street corn out of a little cart. There’s nothing like watching someone create this delicious masterpiece. When they slather the sour cream or mayo on the corn then cover it entirely in crumbled cheese followed by a generous sprinkling of chili powder or Tajin. Sometimes the cherry on top is a nice squirt of fresh lime juice. I mean really, I am drooling just thinking about it!

Frozen Strawberry Margaritas

May 19, 2020

This Frozen Strawberry Margaritas recipe is so simple and made with minimal ingredients. They are perfect on a hot summer day or just because you deserve one! It’s like an alcoholic smoothie, really. Therefore it’s good for you, right?!

Two strawberry frozen margaritas with salt rim and limes. Limes and strawberries surround the margaritas. Small plate of salt and lemon zest.

Do you ever just crave a really good drink? Like something that you can probably only go out and have in a restaurant or bar because they’re that good and you just can’t remake it? Seeing as we are in the middle of a pandemic right now, (COVID-19 documented here for future readers), this may be a little hard. Well these frozen strawberry margaritas are definitely restaurant status and you can make them at home with a few simple ingredients!

Mexican Flan

May 12, 2020

This traditional Mexican Flan recipe is so easy to make and only requires 5 ingredients. It is so decadent and delicious and the perfect dessert for any meal!

Mexican Flan on a large plate with caramel sauce and a slice missing. Slice of Mexican flan on small plate with piece cut off and a fork. White flowers in background.

Flan is a delicious custard made with eggs and a few other ingredients. The recipe for flan varies immensely from country to country and even region to region within a country. There is Spanish flan, Mexican flan, Cuban flan, and the list goes on. However, this is the flan I grew up eating and was taught to make by my mami. People will argue that the flan should have cream cheese, or only use a certain amount of egg yolks, or even debate on the type of milk used. Guess what? No one is right or wrong, this is just the way I am teaching you how a decadent and satisfying flan!

Arroz con Pollo

May 8, 2020

This one pan dish is perfect for a weeknight meal. Arroz con Pollo simply means rice with chicken and that’s exactly what it is. The rice gets so much flavor from the chicken that is seared first and cooked with the rice. Add this to your next meal plan for an easy and flavorful meal!

Large pan of arroz con pollo. Chicken thighs and rice with vegetables in a large white pan. Cilantro on the side.

Arroz con Pollo is one of those dishes that brings back childhood memories. My mom often made this dish because it is so easy and economical. It also makes lots of food and is perfect for leftovers. The great thing about this dish is the amazing flavor the rice gets from the chicken. The chicken gets seared first and then is added back in to the rice to finish cooking and infuse the rice with lots of flavor. Traditionally my mom always added mixed veggies because we have to add a little healthy touch, right?

Mushroom Asada Tacos

April 25, 2020

Carne Asada meets mushrooms for the best Mushroom Asada Tacos! With these tacos you won’t even miss the meat, trust me. Carne asada flavors are infused into the mushrooms leaving you with the tastiest meatless taco option.

Mushroom Asada Tacos with onions, cilantro, salsa, and radishes. Tacos folded on a baking sheet.

Sometimes we need a little break from all the meat we consume, right? OK by we I absolutely mean me but still, you need to try these! Mushrooms naturally have a “meaty” taste, (I am so technical, I know), and they always compliment any beef dish. This is why replacing the beef or steak in carne asada tacos works perfectly!

Orange Mango Margaritas

April 17, 2020

Trust me when I say you are going to want these refreshing orange mango margaritas in your life. They are made using only real fruit juices, tequila, and topped with sparkling water for a little bubbly. Perfect for your Mexican feast or just because you deserve it!

Orange mango margarita in glass with Tajin rim. Orange slices in bowl, Tajin on plate.

When I want a cocktail at home I tend to want one like NOW! I really don’t want to mess with anything complicated or with too many ingredients or steps. Plug in these incredibly easy and tasty orange mango margaritas. They’re so easy you’re going to want to make them over and over again. Probably right after you finish one because it’s so good you’ll want another. Then before you know it it’s one tequila, two tequila, three tequila, FLOOR!

Pork Belly Tacos with Pineapple Slaw

April 14, 2020

These pork belly tacos are next level thanks to an ancho chili powder rub. It’s like carnita tacos were taken to a whole new level! Topped with pineapple slaw, these tacos will satisfy all you taco cravings!

Pork belly tacos with pineapple slaw and red onion. Limes, chili powder, cilantro, and drink on the side.

I am a Kansas City girl and good Kansas City BBQ is something to be proud of. One of my favorite meats is pork belly and I had to figure out a way to incorporate it into a taco. Plug in these pork belly tacos that are incredibly flavorful and topped with the perfect slaw for a hint of sweetness. I love this recipe for entertaining and pairs perfect with any fruity margarita. If you know me you know I LOVE salsa verde and a little drizzle of salsa on top makes this perfect!

Ahi Tuna Tacos

April 11, 2020

These Ahi Tuna tacos are like combining the best of two worlds: tacos and sushi. Quick seared ahi tuna topped with a garlic-ginger slaw, wasabi sauce, and fresh mango. Trust me when I say you need these in your life ASAP!

Ahi Tuna tacos with garlic-ginger slaw, mango, and wasabi sauce. Sesame seeds, mango, cilantro on the side.

I didn’t grow up eating ahi tuna tacos and didn’t have them until later in my adult life. These tacos prove my point that you can pretty much put anything in a tortilla and call it a taco! Truth is you can’t just go to any part of Mexico and expect to see ahi tuna tacos. Sure, they’ll have them in the resort you stay at or a fancy seafood restaurant. However, these beauties are the perfect taco creation to enjoy any Taco Tuesday or any day your heart desires!

Tacos de Papa (Potato Tacos)

April 3, 2020

When you need a break from meat, tacos de papa are the way to go. Tacos de papa, or potato tacos are so easy and simple but always satisfying!

Crispy potato tacos, (tacos de papa), topped with lettuce, onion, tomatoes, queso fresco, sour cream, and salsa. Limes on the side.

I grew up eating LOTS of tacos de papa, or potato tacos, and they always hit the spot. Making these tacos brings back memories of spending time in the kitchen with my mom. She would always have me help her mash the potatoes and fill the tortillas to make the tacos. It made me feel special to be able to help make something so delicious. This was one of the first things I learned how to make from my mom and to this day I picture my 12 year old self making these. Potato tacos could not be easier to make. Let me give you a rundown of just how easy.

Chilaquiles Rojos

March 31, 2020

Have you ever had chilaquiles for brunch? You know, the tortilla chips doused in a yummy salsa and topped with lots of goods. If you haven’t, you are in for a treat! Once you try these chilaquiles rojos you won’t want any other kind of brunch!

Chilaquiles Rojos (Red Chilaquiles) in cast iron skillet with cheese, sour cream, onions, jalapenos, fried eggs

Chi-la-kee-les is how you pronounce this dish and trust me, you don’t have to say it right to thoroughly enjoy them. Chilaquiles are so versatile, economical, and easy to make. I am definitely giving you the “more complicated version” by making my own red sauce for these but you can certainly use your favorite sauce or salsa. Honestly, the sauce isn’t all that complicated it is just a matter of finding the right peppers for it and I understand not everyone has access to these. Speaking of peppers, let’s go ahead and talk about these a little more.