Tailor your feast with guacamole, salsa, red rice, refried beans, chipotle grilled corn, and more
Once you realize how easy it is to make a great cooked salsa that you can make as mild or as hot as you like, you may never
go back to store-bought.
Recipe: Salsa Ranchera (Country Sauce)
The combination of mango and tomato may seem surprising, but the pickling ingredients bring them together in an enticing way.
Recipe: Fire and Fruit Yellow Tomato Salsa
Tomatillos and fresh chiles give this salsa a bright, "green" flavor, and toasting the ingredients contributes a smoky element
(plus it loosens the chiles' skins).
Recipe: Classic Salsa Verde
The layers of deep flavor come from roasted vegetables and pan-toasted chiles.
Recipe: Roasted Tomato and Three-Chile Salsa
This is the hands-down best guacamole that we at Sunset have ever tasted. It’s made right in a stone mortar, which gives it
performance appeal; make it in front of your guests at your next party and watch them dip those chips before you’re even finished.
Recipe: Gabriel's Guacamole
Augusín Gaytán, a San Francisco chef and culinary tour leader to Mexico, gave us this flavorful and super-simple grilled shrimp
Recipe: Deviled Shrimp (Camarones a la Diabla)
Moist, steamy, tomato-flavored rice―with hints of well-cooked onion and garlic―is comfort itself, especially mounded next
to a main course like huevos rancheros or enchiladas.
Recipe: Mexican Red Rice (Arroz Rojo)
Quickly sauté some spicy Mexican chorizo, add to canned refried beans, and you’ll have the perfect rich and savory side dish
for huevos rancheros―and just about anything else Mexican.
Recipe: Chorizo Refried Beans
Fresh, sweet ears of summer corn, slathered with a mix of honey and chipotle chiles. Couldn’t be simpler―or more sensational.
Recipe: Honey-Chipotle Grilled Corn
A gorgeous combo of tomatoes drizzled with spicy-sour flavors, this salad looks like a Mediterranean dish but tastes like
Recipe: Tomato Salad with Chile and Lime
A dynamic first-course dish of crunch, spice, and color, starring silky ripe avocados.
Recipe: Spicy Avocado Poblano Salad
When you have a Mexican feast laid out, it’s nice to add a bit of green crunch for contrast. The hearts of these lettuces
are super-crisp and arranged around a tangy, nutty pumpkin seed dip.
Recipe: Romaine Hearts with Pipián
Take a little inspiration from Mexican fruit stands by putting a fruit salad into individual cups. It's finger food at it's
best, and the tequila-lime dressing gives it just the right amount of kick.
Recipe: Fruit Cocktail with Margarita Dressing