Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime.

Preparation

Ingredients

10 minutes • Makes 4 servingsMarion Hetrick

Elote

6 ears corn, shucked and cleaned1/2 c. mayonnaiseChili powder1/3 c. grated cotija cheeseFreshly chopped cilantroLime wedges, for serving

In a large bowl, combine avocados, lime juice, cilantro, onion, jalapeño and salt.

Stir, then slowly turn the bowl as you run a fork through the avocados (this will ensure the mixture stays chunky). Once it's reached your desired consistency, season with more salt if needed. Garnish with more cilantro before serving.

Preparation

3 avocados, pittedJuice of 2 limes1/4 c. freshly chopped cilantro1/2 small white onion, finely chopped1 small jalapeño (seeded if you prefer

less heat), minced1/2 tsp. kosher salt

Ingredients

Guacamole

Preparation

Heat oil in large frying pan.

Add rice and cook until golden brown.

Add 1 chicken bouillon cube to 4 cups of water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and enjoy.

2 cups long grain rice1/8 cup oil8 oz tomato sauce6 stems cilantro (optional)1 tsp salt1 tsp minced garlic4 cups water

1 cube chicken flavored bouillonDash cumin

Ingredients

Spanish Rice

Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.

In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the

enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.

Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

Preparation

1 tbsp. extra-virgin olive oil1/2 yellow onion, chopped1 red bell pepper, chopped2 cloves garlic, minced1 tsp. cumin1 (10-oz.) can red enchilada sauce1 (8-oz.) can crushed tomatoes

3 c. cooked, shredded chicken2 c. shredded Monterey Jack, divided2 c. shredded cheddar, divided1/4 c. freshly chopped cilantro, plus

more for garnishKosher salt12 corn tortillas

Ingredients

Chicken Enchiladas

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high

heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

Preparation

2 tablespoons reduced sodium soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons canola oil, divided3 cloves garlic, minced2 teaspoons chili powder1 teaspoon ground cumin

1 teaspoon dried oregano1 1/2 pounds skirt steak, cut into

1/2-inch pieces12 mini flour tortillas, warmed3/4 cup diced red onion1/2 cup chopped fresh cilantro leaves1 lime, cut into wedges

Ingredients

Mexican Street Tacos

Preparation

3/4 Cup uncooked Long Grain Rice2 Cups Blanched Almonds1 Cinnamon Stick1 ½ teaspoons grated Lime Zest4 Cups Hot Water 1 Cup Sugar1 Cup Cold Water

Ground Cinnamon (optional)Lemon Wedges (optional)

Ingredients

Horchata

Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours.

Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved.

Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer.

Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime wedges

Preparation

1 box vanilla cake mix1/2 c. vegetable oil3 eggs1 1/3 c. Rumchata, divided1 c. (2 sticks) butter, softened4 c. powdered sugar, divided1 tsp. pure vanilla extract

1/4 tsp. cinnamon, plus more for garnish

Kosher salt

Ingredients

Rumchata Cupcakes

Preheat oven to 350° and line 2 muffin tins with 16 cupcake liners. In a large bowl, mix together cake mix, vegetable oil, eggs, and 1 cup Rumchata until smooth. Bake until a toothpick comes out with minimal crumbs, about 25 minutes. Let cool completely before frosting.

Make Rumchata frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, cinnamon, salt, and remaining ⅓ cup Rumchata.

Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.

Pipe frosting onto cooled cupcakes and garnish with more cinnamon and a decorative straw.

Preparation

2 oz tequila1 oz orange liqueur (triple sec)1 oz lime juiceice1 lime, for garnish1 tbsp margarita salt (optional)

Ingredients

Classic Margarita

If you'd like a salt rimmed glass, slice a lime into quarters and rub one of the quarters along the rim of a glass. Spread margarita salt onto a small plate and turn the glass upside down into the salt. The salt should stick to the rim.

To make the margarita, add the tequila, orange liqueur and lime juice to a cocktail shaker with ice. Give it a few shakes.

Alternatively, you can stir all of the ingredients together.

Add ice to your glass, then pour the margarita into the glass. Garnish with lime wedges.