I actually jumped for joy when I heard that the Garza family, founders behind every foodie’s favorite, Siete, was releasing a cookbook. Week after week, Siete chips and tortillas have been my grocery list staples. So getting a peek into the Garza family’s own traditions and recipes is an absolute treat. Between recipes for pantry staples like chile oil and new-to-me dishes like nopatilo salad, my copy has already seen lots of kitchen time.

I chatted with Veronica Garza, co-founder of the brand, to learn more about the inspiration behind the brand and book—plus the dish on a recipe I could eat every single day. Keep reading for the Garza family’s huevos rancheros, tips for infusing every meal with flavor, and a make-ahead tip to get breakfast on the table in a flash.

How would you describe your family’s cooking and food philosophy?

My mom has this incredible ability to make more with less. Looking back, my mom made some of my family’s favorite meals from what we already had on hand. We often had what my mom called Smorgasbord Night. It was a bit of everything—from our leftovers to quesadillas and nachos. Smorgasbords were her way of making sure all the kids (and often our visiting friends) had something we liked. This is also where we learned the importance of having people feel welcomed and included at the table. Meals like these always felt like a treat.

These days, because I like to use simple and nourishing ingredients to suit my dietary needs, I create recipes with accessibility in mind. On top of that, our food philosophy is about creating foods with salud y sabor, health and flavor. This way, we’re creating recipes and meals that are nostalgic and tasty—without sacrificing texture, taste, or experience.

How did you develop this Huevos Rancheros recipe?

Huevos rancheros are a traditional Mexican breakfast dish that translates to “ranch eggs.” It’s a naturally robust recipe because its base is made from some of our favorite foods: salsa, tortillas, and fried eggs. When it came to creating our own recipe to include in The Siete Table, we recalled weekend breakfasts at restaurants in Laredo, Texas. We remembered the sounds of crackling eggs frying in the pan and the smells of tomatoes, peppers, and onions cooking for salsa in my grandma’s kitchen on weekends.

So we developed our own Ranchero Sauce for this recipe, too. We used fresh ingredients like tomato, serrano peppers, garlic, and onion, for that extra layer of flavor and spice. In the end, you’ve got yourself a memorable and savory breakfast.

What makes this huevos rancheros recipe your go-to?

Among my family, this recipe is definitely a favorite and a go-to breakfast on days when we have an extra thirty minutes in the morning. It’s a little bit fancier than any of our usual weekday breakfasts (without being too complicated to make).

It’s also a great recipe to make for your entire family because it can be customized with a variety of toppings. I like to top mine with avocado, marinated red onions, lots of fresh red salsa, and cilantro. It’s not only a satisfying and delicious breakfast, but it’s also a dish that can be dressed up to your heart’s desire.

What are your must-have kitchen tools?

I use the cast-iron skillet to make the ranchero salsa for this recipe. It gets used in many other dishes in The Siete Table, too. I love the way cast iron heats up fast and cooks food thoroughly—especially when it adds a little char. For this reason, we also specify using a cast-iron skillet to make some of the condiments in the book, like Chile Oil and Salsa Tatemada. It’s definitely a kitchen tool I wouldn’t want to be without!

What stand-out ingredients make this recipe special?

What’s special about this recipe is the ranchero sauce. This recipe calls for a generous amount of ranchero sauce over everything because it’s so delicious. (But it can also be served as a side, just like a salsa). If you have leftover ranchero sauce, you’ve got the perfect sauce to top breakfast tacos, rice and beans, chilaquiles, and so on.

Can you make any ingredient swaps in this huevos rancheros recipe?

We cite a recipe for refried beans, which is also in The Siete Table. You can also use any of our Siete, or your favorite store-bought, refried beans. Similarly, you’ll need about eight tortillas. You can easily use our Siete Grain Free Almond Flour Tortilla or sub in whichever tortillas you prefer. As for modifying for dietary purposes, we try to offer options all throughout the cookbook to make each recipe as inclusive as possible. To make this recipe dairy-free, you can sub in any shredded dairy-free cheese instead of Oaxaca cheese. It will still taste delightfully delicious without any cheese at all.

Do you have any cooking hacks that make this recipe taste even better?

For this recipe, I like to use cooked salsa that we made the day before! Something about letting salsa sit brings out its best flavors and aromas. This way, when you make the ranchero salsa beforehand, it not only makes preparing the huevos rancheros quicker, but the flavors come together and shine through even better.

which recipes from the siete table should readers cook first?

It’s hard to say! With over 100 recipes and 80 amazing photos, it’s really whatever catches your interest first. Our chapters include everything from breakfast to dinner, snacks to condiments, and even curated menus for gathering—so you could also dive in based on meal or occasion.

Of course, my family and I all have our favorite recipes from the book. For example, my mom’s favorite is Apple Empanadas, my youngest brother’s is Crispy Papas, my eldest sister’s favorite is Arroz con Pollo, and so on. I’m excited to see which recipes people enjoy most!

What is the best part of creating products and recipes that people bring into their own homes?

So much of what we do is centered around helping people gather at the table in community. It brings us joy to know that our products help people do this regardless of dietary restrictions or preferences. We hope that our cookbook serves as another way to help people gather and add a little more joy to their lives.

We poured a lot of family stories, recipes, and even heirlooms into this book—not to mention time, love, and passion.

This cookbook is a massive milestone for me and my family. It’s our first official cookbook! When we held it in our hands for the first time, our mom, Aida, cried, saying how proud our grandma would have been to see this come to life. (And not just because we finally took the time to write down recipes that we normally freestyle with.) We’re excited to get this into the hands of others as a way of inviting them to our table, and connecting with them in spirit, salud y sabor.

The Siete Table by The Garza Family

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From the book THE SIETE TABLE by The Garza Family. Copyright © 2022 by The Garza Family. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Photo credit to Kristin Teig and Aaron Pinkston.

The post Salud y Sabor—The Family Behind Siete Shares Their Signature Recipe for Huevos Rancheros appeared first on Camille Styles.

Sometimes I think Mexican food gets a bad rap for being greasy and indulgent, especially here in Texas where enchiladas, chips, and queso reign supreme. And while those adjectives might hold true for a typical night out at your favorite Tex-Mex spot (hello, frozen margs), the real cuisine of Mexico is full of bright, nourishing, and veggie-forward fare. It’s these dishes—fish tacos, grilled meat with salsa verde, charred corn salad—that I make most often at home, and when I’m looking for the perfect light and satisfying side dish, I frequently turn to this Mexican Chopped Salad with Honey-Shallot Dressing.

These ingredients were inspired by one of my favorite lunches in Austin, the Jerez Salad at Fresa’s. With marinated chickpeas, spicy shredded carrots, and creamy queso fresco, it features layers of texture and flavor that make every bite so satisfying. My version of this Mexican chopped salad recipe is equally healthy and packed with protein. It’s hearty enough to be a vegetarian Mexican main course, or the best easy side dish for tacos & enchiladas.

What goes in this Mexican Chopped Salad?

As with any chopped salad, it’s all about layering textures and flavors so you get a good mix of creamy and crunchy, spicy and sweet in each bite. Here’s what goes in this one:

• Fresh Greens. I like to buy a box of “power greens” featuring a mix of kale, spinach, and baby chard. Feel free to use any mix of your favorite lettuces, or just spinach or kale alone works great, too.
• Spicy marinated chickpeas. This is a great little recipe to always have in your back pocket. I make a big batch and store extras in a mason jar in the fridge. To make them, just combine a can of chickpeas (rinsed and drained) with 1 tablespoons honey, juice of a lemon, 2 tablespoons rice vinegar, 2 tablespoons olive oil, a pinch of chili flakes, and a pinch of salt. Let it marinate for at least 2 hours, and up to a week. It’s a great plant-based protein to throw into salads all week.
• Spicy marinated carrots. Just marinate shredded carrots in the same mixture as the chickpeas (in a separate container.) Easy!
• Cucumber. Thinly sliced or chopped.
• Pumpkin seeds and sunflower seeds. I like a mix. Toast them in a dry skillet on the stove for a minute to release their fragrance.
• Crumbled queso fresco. Feta works great, too.
• Cilantro.
• Honey-Shallot Vinaigrette. More on that below.

Tips for Making Chopped Salad

The beauty of a chopped salad is that you can get all the delicious flavors you’ve combined in one perfect bite. Plus, when you toss it all together, you can evenly distribute the dressing so that each bite is coated in max flavor (without being the slightest bit soggy.)

In addition to greens, you always want to add other flavor-packed veggies for variety. This salad would also be great with a handful of halved cherry tomatoes or chopped bell peppers thrown in the mix. When I’m turning a chopped salad into the main course of my meal, I’ll often throw in cooked vegetables to make it a bit more satisfying—cubed sautéed zucchini or roasted sweet potato would be delish here.

And finally, balance out all those veggies with grains or beans (ie these chickpeas), nuts or seeds (like our pumpkin/sunflower seed mix here), and something creamy like avocado, goat cheese, or the queso fresco we used in this salad. These are the ingredients that add healthy proteins and fats, and will help ward off any post-salad hunger.

Ingredients in Honey-Shallot Dressing

If you’re tempted to skip this step and use a store-bought salad dressing, may I humbly convince you otherwise. This dressing makes the salad, and you’re going to want to have the leftovers to pour over your salads all week. It’s so good, and you zip it up in the blender for maximum ease. Here’s what goes in it:

• Shallot
• Garlic
• Apple cider vinegar
• Dijon mustard
• Honey
• Extra-virgin olive oil
• Salt and Pepper

Scroll on for the recipe, and if you give this Mexican Chopped Salad a try, be sure to leave a rating and tag us on Instagram so we can see your version!

p.s. Looking for more inspired salad ideas? Here are a few that I’ve had on repeat lately:

Watermelon Chopped Greek Salad

Fennel and Tomato Panzanella

White Bean and Raddichio Salad

The post Mexican Chopped Salad with Honey-Shallot Dressing—It’s Easy, Delicious, & Your Taco Night Needs It appeared first on Camille Styles.

Here’s a peek into how my brain works: as soon as the calendar strikes May, I go into full summer mode. Pool party invites are out, swimsuits are on order, and I’m dreaming of those quintessential summer dishes like pasta al limone and grain salads. Here in Austin at least, you can’t really separate summertime meals from Tex-Mex. Many of us in the ATX happily live on tacos from May through August, whether tossed on the grill or picked up from a favorite spot. That said, summer is the time to keep it simple, so I love a Mexican recipe that is quick on prep and major on flavor. You too? Enter my five-ingredient sheet pan chicken fajitas.

Why sheet pan dinners rule.

My current favorite answer to the “what to cook for dinner tonight” conundrum? These sheet pan chicken fajitas that are quite literally made completely on one sheet pan, and when you line that pan with foil or parchment paper, the dreaded after-dinner clean-up becomes nonexistent.

The key to making sheet pan chicken fajitas with only a handful of ingredients is all in how you season it. This meal relies on boneless skinless chicken breast or tenderloins, bell peppers, and onions (doesn’t get more basic than that), and a generous sprinkle of taco seasoning that amps up the flavor. A high-quality store bought spice blend is full of all the same herbs and spices I’d mix up myself, but so much quicker.

What makes these sheet pan chicken fajitas a little healthier?

Tex-Mex often gets a bad rap for being greasy or heavy, and while that may be true in a restaurant setting, dishes like these chicken fajitas prove that Tex-Mex can be full of veggies and protein.

• The base: Use corn tortillas if you want to keep them gluten-free (or like me, you just prefer the taste of corn tortillas over flour.) You could also make an amazing fajita salad by tossing this mixture with some shredded lettuce and pico.
• See ya grease: Making these on a sheet pan in the oven allows you to use way less oil than if you were making them in a skillet (just a little olive oil before cooking.)
• Fresh, flavorful toppings: Top them with more veggies: guacamole, pico de gallo, and cilantro. Though I do love a dollop of sour cream right at the end.

Let’s taco ’bout those 5 ingredients

Before anyone protests that my math is off, I should probably clarify that when I say “5 ingredients,” I’m not including pantry staples: olive oil, salt, and pepper. Also, the toppings to serve are optional, so… don’t count. Okay?

For a party, set out the fillings and garnishes with a stack of just-charred tortillas, and let everyone dig in. Summer is served!

Scroll on for the recipe, and be sure to drop a comment and tag us on Instagram if you make them!

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Sheet Pan Chicken Fajitas

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  Author: Camille Styles

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These Sheet Pan Chicken Fajitas Only Have 5 Ingredients–they’ll be your new summer go-to.

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Ingredients

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• 1 pound skinless boneless chicken breasts or tenderloins, cut into 2-inch pieces
• 1/4 cup olive oil, plus 2 tablespoons (divided)
• Zest and juice of 3 limes
• 2 tablespoons taco seasoning or chili powder (divided)
• Kosher salt and freshly ground black pepper
• 5 mixed peppers of your choice (bell peppers, poblanos, etc.)

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Instructions

1. Preheat oven to 425.
2. In a shallow baking dish, combine ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and several grounds of pepper. Whisk together, then add the chicken. Set aside to let marinate while you prep veggies.
3. Cut peppers in half lengthwise, remove stem and seeds and cut into 1/2-inch slices. Peel and halve the onion and cut it into 1/4-inch slices.
4. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a big pinch of salt and pepper. Move to one side of the sheet pan.
5. To other side of the sheet pan, add the chicken, leaving excess marinade in the bowl. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, about 15 minutes. Crank up the oven to broil and broil until charred, about 5 minutes.
6. Char the tortillas by holding them over a gas flame with tongs for about 1 minute per side. Keep warm in a tortilla warmer, or a gallon-sized ziploc.
7. Serve chicken and vegetables with tortillas, guacamole, pico, sour cream, and cilantro. A margarita wouldn’t hurt either. Eat!

The post These Sheet Pan Chicken Fajitas Only Have 5 Ingredients—And They’re Insanely Delish appeared first on Camille Styles.

I would say that May should officially be named Taco Month, but let’s face it: that’s every month here in Austin. And it’s one of the reasons why I love this town since in my opinion there are few more delicious flavor combinations than grilled veggies or steak wrapped up in a warm corn tortilla with a dollop of guacamole. Mmmm… But before I get lost in my fantasies, I thought it would be fitting to prepare for May and the Cinco de Mayo festivities with a countdown of my 20 best taco recipes of all time.

These recipes are wide-ranging, from veggie versions to breakfast specialties to some that even ditch the tortilla (yes, really). But the consistency among them? (Aside from the fact that they’re all tacos, of course.) Each recipe is full of so much nuanced and layered flavor that you’re already dreaming about your next taco as soon as you dig into the first. Below, you’ll find a healthy dose of tangy pickled red onions, fresh and herby cilantro, and smoky vegetarian takes on classic filling combos that’ll leave you drooling (sorry, not sorry). In short, these 20 best taco recipes check all the Tex-Mex must-haves. The even better news? Wherever in the world you find yourself, you’re bound to fall hard for the deliciousness below.

So keep scrolling for all the recipes, and I’d love to hear your favorite taco recipe (or restaurant!) in the comments.

Feature image by Ashleigh Amoroso.

Roasted Cauliflower Tacos With Cilantro Pesto

Why We Love It: These roasted cauliflower tacos have become weeknight faves at our house, and they also happen to be vegan, gluten-free, and packed with all kinds of good-for-you ingredients. (Not that you’d notice as you devour another one.)

Hero Ingredient: Make extra cilantro pesto to use later in the week on salmon, in a bowl, or mixed with olive oil for an herby salad dressing. Trust me—once you try it, you’ll always want it on hand.

Get the recipe for Roasted Cauliflower Tacos With Cilantro Pesto.

Tequila Lime Fish Tacos

Why We Love It: There’s no better way to beat the summer heat than with a bright, zesty serving of fish tacos. I start with a marinade using tequila and lime zest, grill the fish to flaky perfection, and then top the tacos with crunchy cabbage and tangy pickled red onions.

Hero Ingredient: I’ve said it before and I’ll say it again: pickled red onions. They strike the perfect balance between zesty, sharp, and sweet to perfectly finish everything they touch.

Get the recipe for Tequila Lime Fish Tacos.

Hoisin Chicken Cabbage Tacos

Why We Love It: This is a lightened-up and truly healthy version inspired by the flavors in classic Peking Duck. I’d never used cabbage as the “wrapper” for tacos before, and the result was even better than I’d imagined.

Hero Ingredient: Blanching the cabbage before assembly helps keep all those yummy toppings inside the taco and off your plate, (the goal of all handheld food, after all). And with toppings as delicious as these, you’ll be glad you did.

Get the recipe for Hoisin Chicken Cabbage Tacos.

Taco Salad Bites

Why We Love It: I love chips and queso as much as any other self-respecting Austinite, but sometimes I’m in the mood to set out appetizers that are a little more unexpected. Enter: these healthy taco salad bites.

Hero Ingredient: Kale may not be your taco salad go-to, but like these taco salad bites, it’s unexpected yet appreciated. You really can’t go wrong soaking anything in a spicy cilantro vinaigrette, but kale adds a nutritional boost that you won’t get from iceberg or romaine.

Get the recipe for Taco Salad Bites.

Roasted Veggie Tacos With Chipotle Mayo

Why We Love It: This is one of the most satisfying vegetarian dinners I make—meat-eaters won’t even notice. Thanks to a hearty veggie filling and smoky chipotle mayo, this dinner will earn a spot on your list of faves.

Hero Ingredient: Sweet potato never ceases to amaze me with its versatility, which is definitely the case here. It’s the perfect complement to roasted chickpeas and sautéed zucchini and makes for an all-around delicious vegetarian taco.

Get the recipe for Roasted Veggie Tacos With Chipotle Mayo.

Pita Tostadas With Butternut Squash, Black Beans, & Avocado

Why We Love It: Okay, these aren’t technically tacos, but since they’re one of our most popular recipes of all time, I figured I better include them. The ingredients are unexpected, so trust me on this one and make them immediately.

Hero Ingredient: Where to begin? This tostada is loaded with creamy butternut squash, lime-y black beans, crunchy pumpkin seeds, and lots of chopped cilantro. Combine all of that with a drizzle of lime crema and you’re in business.

Get the recipe for Pita Tostadas With Butternut Squash, Black Beans, & Avocado.

Cucumber & Pineapple Shrimp Tacos

Why We Love It: All my favorite summer flavors rolled up into one delicious, charred-on-the-grill bite.

Hero Ingredient: Creamy avocado crema paired with charred shrimp? Sign me up.

Get the recipe for Cucumber & Pineapple Shrimp Tacos.

Pumpkin Spice Tacos

Why We Love It: ‘Cause pumpkin spice flavor is too good to only enjoy in the winter. The black bean and red onion filling is so good, you’ll want to double the batch and eat the leftovers all week long.

Hero Ingredient: It’s more of a method, but hear me out. Microwaving your pumpkin before peeling its tough exterior makes the task so much easier.

Get the recipe for Pumpkin Spice Tacos.

Simple Breakfast Tacos With Avocado

Why We Love It: It’s hard to imagine starting a Saturday morning without a breakfast taco. Born in Austin, these egg-filled tacos are the pride of the South, and rightfully so. Whether you’re a bacon-egg-cheese, potato-egg-cheese, or good old-fashioned bean-and-cheese person, you can’t go wrong with a breakfast taco in one hand and coffee in the other. The combo guarantees a good day.

Hero Ingredient: Don’t forget hot sauce or salsa for topping (or dipping). With the right amount of avocado, any spice level is fair game.

Get the recipe for Simple Breakfast Tacos With Avocado.

Fish Tacos With Avocado Crema

Why We Love It: A few fresh veggies, three-ingredient avocado crema, plus an affordable fish like tilapia and you’ve got one of my all-time favorite summertime dinners on the planet.

Hero Ingredient: Floral, earthy, and citrusy, cumin and coriander come together to give that tilapia a flavor worth writing about. Oh, and don’t forget the perfect crust that delivers a salty surprise.

Get the recipe for Fish Tacos With Avocado Crema.

Chimichurri Fish Tacos

Why We Love It: A trip to Cabo San Lucas inspired the best taco recipe I’ve ever had. This is the perfect combination of just-cooked fish, cooling cabbage, creamy aioli, and lots of heat wrapped up in a warm corn tortilla. It still makes me drool.

Hero Ingredient: It’s hard to beat chimichurri. It’s full of fresh flavor that elevates everything it touches with herby, acidic goodness.

Get the recipe for Chimichurri Fish Tacos.

Lime-y Chicken Tacos With Jicama, Avocado, & Mint

Why We Love It: Inspired by the famous rotisserie agave-lime chicken taco at Fresa’s, this delicious taco recipe is the perfect combination of fresh corn tortilla, avocado, jicama, carrot, and jalapeño, paired with a cooling chipotle aioli and fresh mint. Yum!

Hero Ingredient: A round of applause for tacos that strike that balance between spicy and palatable. This El Santo-inspired taco keeps things spicy enough to be interesting, but cool enough to let you savor all of its hard-earned flavors.

Get the recipe for Lime-y Chicken Tacos With Jicama, Avocado, & Mint.

Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw

Why We Love It: In Austin, tacos are a way of life. They can be dressed up or down and are perfect for breakfast, lunch, and dinner. Comfort food? Health food? Somewhere in between? Exempt from the rules, tacos are one of those rare foods that can be both stress-free and nutritious, with no fork and knife required.

Hero Ingredient: This salmon taco is a prime example of how simple ingredients can be elevated when enveloped in a warm, corn tortilla.

Get the recipe for Chili-Rubbed Salmon Tacos With Cashew-Broccoli Slaw.

Spicy Peanut Brussels Sprout Tacos

Why We Love It: Growing tired of tacos is hard, I’ll admit, but this recipe is perfect to make when you’re craving something unique but familiar. It combines brussels sprouts, radishes, and mashed avocados for a vegetarian taco that every eater will love.

Hero Ingredient: Spicy peanut sauce brings all kinds of unique flavor to this taco that makes it feel different than your average taco night.

Get the recipe for Spicy Peanut Brussels Sprout Tacos.

Ultimate Tacos Al Pastor

Why We Love It: Ultimate is an understatement. These tacos al pastor combine the essence of authenticity that you’d get from a Mexican restaurant with the accessibility of cooking them at home. This recipe is as close to perfection as you can get without spit-grilling your pork, making them perfect for outdoor gatherings and weeknight dinners alike.

Hero Ingredient: The taste of pineapple is a total treat.

Get the recipe for Ultimate Tacos Al Pastor.

Black Bean Tacos With Mango and Radish Salsa

Why We Love It: Mango, black beans, and lots of veggies come together to make a simple yet flavorful vegetarian taco dish that even meat-eaters will love.

Hero Ingredient: The mango and radish salsa practically screams summer, so feel free to make extra to use throughout the week. It would be great on pretty much anything grilled, and even better when enjoyed with good weather and company.

Get the recipe for Black Bean Tacos With Mango and Radish Salsa.

Fried Fish Tacos

Why We Love It: Mild white fish is a perfect canvas for toppings, which is definitely the case with these fried fish tacos. The fish is lightly fried for a not-too-indulgent base for mango salsa, red cabbage slaw, sliced avocado, or whatever you like on your tacos. Set out your tortillas, fish, and toppings so everyone can assemble to their liking.

Hero Ingredient: The toppings are optional, but lime juice and cilantro are *strongly* encouraged. You just can’t beat the acidity and floral flavor that lime and cilantro bring to the table.

Get the recipe for Fried Fish Tacos.

Roasted Beet Tostada With Avocado Crema, Goat Cheese & Pepitas

Why We Love It: First thing’s first, these loaded tostadas are made on your trusty sheet pan, which is so easy for busy weeknights or weekdays. Using earthy beets, avocado crema, goat cheese, and pepitas, this recipe boasts all kinds of flavor and nutrients that everyone, including the pickiest eaters, will love.

Hero Ingredient: Can you ever have too much goat cheese?

Get the recipe for Roasted Beet Tostada With Avocado Crema, Goat Cheese & Pepitas.

Picadillo Tacos

Why We Love It: Ground beef, potatoes, and golden raisins are the main ingredients in these show-stopping tacos. Not only are they easy to make, but these tacos bolster an authentic Latin flavor profile that’s truly special.

Hero Ingredient: Don’t knock the golden raisins! They bring a subtle sweetness that beautifully complements the beef.

Get the recipe for Picadillo Tacos.

Black Bean and Pineapple Salsa Lettuce Boats

Why We Love It: These not-quite-tacos are the perfect pick for a filling, low-carb meal. With pineapple, black beans, bell pepper, and cilantro, you really can’t go wrong here by making these for lunch, dinner, a midday snack, or all the above.

Hero Ingredient: Adobo chipotle sauce gives your veggies (and fruit) a complex, smoky profile.

Get the recipe for Black Bean and Pineapple Salsa Lettuce Boats.

This post was originally published on May 1, 2019, and has since been updated.

The post Our 20 Best Taco Recipes of All Time appeared first on Camille Styles.

A few months back, our team gathered in Austin for our first annual editor’s summit. It was a weekend for the books. Camille’s house was home base: We engaged in meaningful conversation, sipped organic wine, gathered for charcuterie, and learned how to brew the perfect cup of green tea. We unrolled our yoga mats and explored downtown Austin. Best of all, we left our computers unopened. To be together, in person, was the exhale we all needed.

From Los Angeles to New York (and many cities in between), our dynamic team found solace in slowing down. We relished in each other’s company. We laughed and we cried. And despite our differences, we anchored in our commonalities. It was evident: Our love for writing, wellness, and good company were what brought us together. That, and our unified love of food. So, you can only imagine when we met up at The Well for their vegan chorizo tacos the collective “oohs” and “aahs” that went down. Of course, we had to ask them for the recipe.

Here’s Why The Well Is One of Our Favorite Healthy Restaurants in Austin

It’s safe to say, brunch at The Well was one of our weekend highlights. This trendy Austin spot was curated for both wellness enthusiasts and wellness skeptics alike. If you have the chance to go, this is your gentle nudge. Despite an entirely gluten-free, soy-free, and sugar-free menu, the food is remarkably satisfying—it nourishes from the inside out. Same with their drinks. With an emphasis on low sugar, healthy fats, and clean oils, it’s clear The Well is passionate about holistic health. Eating there is nothing short of a spiritual experience.

From Sunrise Yoga to Housemade Smoothies

As a group, we began the day with an outdoor yoga/pilates class. We flowed and stretched as the sun peeked above the treeline. With hungry bellies, we made our way to The Well—one of their functional smoothies there to greet us. As we sipped on the “Revive” (an energizing blend of unsweetened açai, berries, banana, almond butter, seeds, grain-free granola, Ceylon cinnamon, and organic housemade nut milk!) we met their culinary director, Jon Oh. He explained The Well’s culinary philosophy and no surprise, it centers around using fresh, consciously-sourced ingredients, nutrition-forward recipes, and innovative dishes. Whether you’re vegan, paleo, keto, or on Whole30, there’s a seat for you at the table. With brunch on our minds, it was time to learn about a true Austin staple: Breakfast tacos.

Cassava Flour Tortillas

The Well’s take on classic breakfast tacos is both slightly elevated and a bit edgier. Nonetheless, they hit the spot. With smoothies in hand, we watched Jon throw together a few simple ingredients to make their homemade cassava tortillas. Unlike their corn tortilla counterparts, these tortillas are made with heart-healthy olive oil and cassava flour, which is rich in complex carbohydrates and antioxidants. Cassava flour is also allergen-friendly. If you’re new to cassava flour, you can use it as a substitute for white or whole wheat flour. It tastes slightly nutty and earthy.

Vegan Lentil Chorizo

With the vegan and gluten-free tortillas underway, Jon moved on to the filling. Their standard breakfast taco comes with scrambled eggs, avocado, radish lime, salsa, and more. You can also add local housemade bacon, mushrooms, wagyu steak, or chickpea and lentil “chorizo.” We got the latter. As Jon began sauteeing the legumes, apple cider vinegar powder, cayenne pepper, herbs, etc., the aroma was nothing short of palatable. We couldn’t wait to dig in. Unlike most soy-based vegan chorizos, The Well takes a different approach. In replacement of soy, chickpeas and lentils provide protein, fiber, and other essential nutrients (hello, folate and iron!). Plus, they add a meaty texture to a completely vegan dish. Your blood sugar will thank you, too.

Chorizo Oil

Last but not least, Jon walked us through their infamous chorizo oil. Made from fresh garlic, cumin seeds, paprika, turmeric, jalapeno, and olive oil, this oil is liquid gold. They use this oil to enhance the flavor of just about anything. It goes well with overcooked fish, meat, chicken, and roasted vegetables. In their breakfast tacos, it adds the perfect amount of umami. This oil is proof that flavorful food doesn’t have to be complicated.

Benefits of Making Tacos From Scratch

Although making homemade tortillas may seem daunting, it’s not as difficult as you think. Particularly when you opt for these cassava flour tortillas. They’re made from five simple ingredients and one bowl. Unlike most tortillas at the grocery store, these are anti-inflammatory. Skip the gigantic, high-fat tortillas and opt for these instead. Your body and mind will thank you. A healthy vehicle for virtually any topping, homemade tortillas are super versatile. Tacos can easily provide a good balance of protein, healthy fats, carbohydrates, and fiber. Have them for breakfast, lunch, and dinner. Load them up with scrambled eggs, chickpeas, lentils, roasted sweet potato, or mushrooms. Get creative!

Now, it’s your turn! Read on for the recipe and make these delicious vegan chorizo tacos at home!

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If you could only eat one type of food for the rest of your life, what would it be? Although a part of me thinks I’d gladly eat pizza every day, I’m not sure if that would be fully supportive of my health goals. But you know what would be, that also happens to be (in my opinion) the world’s most perfect food? Tacos. Sure, you can make an unhealthy taco if you fill it with ground beef and sour cream. But when I think of a taco, I envision grilled or roasted vegetables, fresh herbs, mashed avocado, a squeeze of lime—basically, fresh seasonal produce all wrapped up in a warm blanket of charred corn tortillas. It’s a perfect bite that is both nourishing and delicious, and these mushroom and black bean tacos I created for our Plant-Based RE:SET are no exception.

When I started designing this year’s RE:SET—a 5-day plant-based meal plan (are you signed up to get it?)—I knew there would be a taco on the menu. And when I weighed my filling options—Brussels sprouts, cauliflower, sweet potato—I quickly landed on the official IOTY (ingredient of the year): mushrooms. It’s no secret that there’s a mushroom obsession in our culture right now, and if you’ve watched the Netflix doc, Fantastic Fungi, you know why. I kept these pretty simple to make them a legit contender for quick weeknight dinners, but each ingredient is so packed with flavor, they’re anything but boring.

Read on for a few tips on whipping up these mushroom and black bean tacos, and scroll to the bottom for the recipe.

What makes mushrooms a powerhouse ingredient?

It seems like mushrooms are all that anyone’s talking about in foodie circles right now. While these aren’t of the hallucinogenic variety, they almost feel like “magic mushrooms” in their own right: various types have been touted for boosting immunity, fighting cancer, packing in major doses of vitamins and minerals, and containing high amounts of antioxidants.

According to Whole Foods trend forecast, functional mushrooms should be on your radar, with varieties like reishi, chaga, cordyceps, and lion’s mane getting street cred as wellness ingredients in dietary supplements and coffee, tea, snack bars, and broth.

“People are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system.

I’m personally looking for ways to incorporate all sorts of mushrooms into my diet, and while I used shiitakes in these tacos, they’re all pretty darn good for you.

How to make this recipe for a crowd

These mushroom and black bean tacos are simple to make for a big group, just double all your ingredients and set out toppings for people to build their own tacos to taste. In fact, if you’re doing the Plant-Based RE:SET, I recommend doubling your mushrooms and storing half of them to make your Mushroom and Arugula Toast the next day. However, when I’m making these for more than four people, I do tweak my process in two small but important ways:

1. Sauté the mushrooms in two batches. When cooking mushrooms, it’s important to not overcrowd the pan. You want each mushroom to come into direct contact with the pan and get that crispy sizzle, rather than crowding together and “steaming.” So, I allocate a little more time for this step: after sautéing the first batch, I transfer to a plate while the second batch cooks, then I add them all back to the pan together to stay warm until it’s time to serve.
2. Warm the tortillas in the oven. Granted, they’re not quite as delicious as when you char them on the stove, but who has time to char more than 12 tortillas by hand one at a time? Here’s how to warm tortillas for a crowd: Wrap stacks of five tortillas each in packets of foil, then heat in a 350F oven for about 15 minutes or until warmed through. Keep each of the stacks wrapped in the foil until ready to eat.

How to modify these mushroom and black bean tacos

These gluten and dairy-free tacos are already super healthy and allergen-friendly, but there are a few swaps you can rely on as needed:

• Avoiding corn? Use a cassava flour tortilla from a brand like Sieté.
• No time to cook beans? Open up a can of vegetarian refried beans and warm the in the microwave for a couple minutes. I love Amy’s Organic Refried Beans which are already seasoned and super delicious.
• Forgot to pickle your onions? No prob, these are great with a shower of fresh chopped green onions, too.

How to store leftovers

Mushroom and black bean tacos make a great leftover lunch, just store the bean and veggie mixtures separately in airtight containers in the fridge, then throw them together in the time it takes to warm up your tortillas the next day. Alternately, I love to pile the leftover sautéed mushrooms on sourdough toast slathered with creamy ricotta–grab the recipe here!

Scroll on for the recipe, which is part of our Plant-Based RE:SET, a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here! 

The post These Veggie Tacos Feature 2022’s Trendiest Ingredient—Can You Guess What It Is? appeared first on Camille Styles.

Ever since I can remember, there has always been one dessert I’ve begged my aunt Ani to make: her signature tres leches cake recipe. She is an amazing baker and cake decorator, but her tres leches are hands-down the best. Aside from some additions I’ve made to the soaking liquid, this recipe is all her, and I’m so excited to share it with you. 

I was born in Venezuela and though many people think Tres Leches is from Mexico or Nicaragua, the origins of the tres leches are a Latin American mystery. So for our purposes and my own pride, the tres leches is Venezuelan, okay? Okay!

This is my one piece of advice with the tres leches: it is all about the soaking liquid and more is more! The cake should be drenched in the liquid, so if you find yourself wondering whether it’s enough, make a little more and pour it over. 

This cake is not for kids. My soaking liquid has rum in it (ahem Venezuelan rum) and coffee! Feel free to replace the quantities of these for more milk, but if you can stick to the recipe you’ll be happy you did. Guys, I am a very humble cook I swear.

The post This Rum & Coffee Spiced Tres Leches Is As Festive As It Gets appeared first on Camille Styles.

I bet that many of y’all have been hit by the same sniffles and sneezes that have run rampant at our house since the holidays. And when I posted my cure-all Mexican Chicken & Rice Soup to our Instagram recently, you guys slid right into our DM’s with so many requests for the recipe. It’s too good (and too easy) not to share, so I wanted to post it ASAP so y’all can have this easy chicken soup on repeat during these chilly months just like we do. We can’t think of a better reason to get in the kitchen, plus this one will easily feed a crowd which is critical during the busy holidays.

The thing I love most about this recipe is that you literally just throw all the ingredients into the pot and since the chicken cooks on the bone in the soup, it flavors the entire broth with a rich flavor that you usually only get from totally homemade chicken stock. Make a double (or triple!) batch because it freezes beautifully, and there’s nothing better than coming home from a long day at work, knowing this is waiting to be reheated.

Scroll on for the recipe, and let me know if you give it a try. It really is a cure for the body and soul! 

This post was originally published on January 7, 2019, and has since been updated.

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These crispy Yucatecan fried tortillas are schmeared with refried black beans and topped with slaw and pickled red onions. They originated in Yucatecan markets sometime in the early 1900s, where vendors would make use of day-old beans by puréeing them and slathering them on fried tortillas with hard-boiled egg and some onions. As their popularity grew, more focused panucherías opened up around the region, and the toppings expanded to include things like Pavo en escabeche oriental or shredded chicken.

Shop The Latin American Cookbook below then make these delicious Fried Tortillas and experience the flavor!

The Latin American Cookbook

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The Latin American Cookbook, $49.45

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Adapted/Reprinted from The Latin American Cookbook by Virgilio Martínez. © 2021 Phaidon Press

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As long as humans have been eating avocados, there has likely been guacamole. In its basic form, it is just mashed with a molcajete y tejolote (Mexican mortar and pestle). Simple is always key when it comes to the best guacamole recipe.

Shop The Latin American Cookbook below, then make this delicious guacamole recipe and be sure to let us know what you think!

The Latin American Cookbook

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The Latin American Cookbook, $49.95

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Adapted/Reprinted from The Latin American Cookbook by Virgilio Martínez. © 2021 Phaidon Press

The post This Is Really the Only Guacamole Recipe You Need to Know appeared first on Camille Styles.

Known as Flores de Calabaza, squash blossoms are found throughout Mexico and are used in dozens of preparations. Even if they are a little bit withered, they will work for this recipe. Huitlacoche or shrimp can also be mixed in alongside the flowers.

Shop The Latin American Cookbook below and discover the recipe for how to make these delicious Squash Blossom Tamales below! 

The Latin American Cookbook

---

The Latin American Cookbook, $49.45

SHOP NOW

Adapted/Reprinted from The Latin American Cookbook by Virgilio Martínez. © 2021 Phaidon Press

The post How to Make Squash Blossom Tamales at Home (They’re Delicious!) appeared first on Camille Styles.

Hannah Sunderani is the creator of the popular blog Two Spoons and the Two Spoons App. She is an editor at The feedfeed and a contributor to Best of Vegan, THRIVE, and One Green Planet. Her recipes have also been featured in numerous outlets including Better Homes & Gardens, Simply Gluten-Free, Well+Good, and BuzzFeed. While her debut vegan cookbook will launch in Spring 2022, today Sunderani shares her exclusive Cauliflower Nachos recipe that’s loaded with nutritious veggies without compromising taste! Read on to discover how you can make this delicious recipe.

These cauliflower nachos are vegan and loaded with veggies! As a delicious low-carb recipe, it allows you to enjoy all the comforts of fully-loaded nachos with a healthy spin. But most importantly, they are so freaking delish!

This recipe swaps traditional nacho chips for cauliflower, so you’re getting a wholesome vegetable-loaded dish that packs flavor.

The cauliflower “nachos” are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese, and cilantro. It’s a delicious dish that you can feel good about indulging in. Serve this recipe as an appetizer, snack, side dish, or as your entree!

Now, who wants to dive into these cauliflower nachos with me!? Let me tell you exactly how to make the recipe, so that you can enjoy them pronto!

HOW TO MAKE CAULIFLOWER NACHOS

Cauliflower nachos are so easy to make! They require minimal ingredients, are fast to prepare, and requires only 1-baking sheet! (In our home, Mr. Two Spoons does the washing up, so recipes like these are always well received!).

First, we will start by roasting the cauliflower until perfectly crispy. To do this, we will cut the cauliflower florets into thin strips and season with ours spices.

Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.

Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).

Place back in the oven to melt the cheese, five minutes.

And there you have it–a simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavor and oh-so-comforting. Trust me, you are going to love swapping out traditional nachos for this cauliflower version. It’s a healthy, wholesome and nutritious recipe that you can feel good about indulging in.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. And please visit my website, Two Spoons for more deliciously healthy vegan recipes like this.

The post These Cauliflower Nachos Are a Healthy (Low-Carb) Spin on the Classic Recipe appeared first on Camille Styles.

There’s this taco spot down the street that knows our order by heart. It’s an unpretentious, farm-to-table kind of place (our go-to on long days) but their corn tortillas are homemade and their guac is particularly spicy—I can’t get enough. With a toddler to chase and a career to balance, I’m all about quick, no-fuss dinners. Often, that also includes quick and simple takeout—especially when it involves street tacos. I’m a veggie or seafood taco connoisseur through and through. My husband, on the other hand, loves carne asada and tacos al pastor. So while this black bean taco recipe is more my jam, he couldn’t get enough. Best of all, it takes less than 15 minutes to assemble and only requires a short list of ingredients. Easy, plant-based summer taco recipe? Yes, please.

Although our neighborhood cantina doesn’t have black bean tacos, this recipe was inspired by their veggie taco. Roasted portobellos with tomatillo salsa, avocado, pickled Nopalito, and crispy potatoes are layered on soft corn tortillas—it’s savory and flavorful. The pickled Nopalito (cactus) is delicious. My only qualm—it’s lower in protein than your average taco. So, when I started developing this recipe, I made sure it packed a protein punch. Enter: black beans.

Black beans are incredibly versatile, cost-effective, and have a rich nutritional profile. Per cup, black beans have upwards of 15 grams of protein and are an excellent source of fiber. They also contain folate, an important nutrient during pregnancy. Whether you’re leveraging a workhorse recipe or crave something light and refreshing, black beans are a pantry staple.

The other star of the show? Mango. And great news, it’s basically mango season. While the exact number is unknown, there are roughly 1,000 different types of mango, worldwide. India and Mexico are the leading growers. Here in the United States, you’re probably familiar with the Haden mango—it’s round with bright yellow flesh and a firm texture. Kent is another popular type, with a soft, oval-shaped figure and a distinctly tropical flavor. Mangoes all high in vitamin C, with varying textures and sweetness. For this recipe, any variety will do.

For the sake of getting dinner on the table ASAP, I suggest making the salsa ahead of time. It’s an easy recipe, but the longer the ingredients meld, the more flavorful it becomes. I love this mango and radish salsa with chips, endive leaves, or sliced cucumber. It’s sweet, spicy, and crunchy—the perfect taco topping.

To assemble, you can use any tortillas: corn, traditional flour, or alternative flours (like coconut or cassava). I prefer the satiating factor of almond flour tortillas. If you have a gas stove, char your tortillas. All it takes is five to 10 seconds on each side, and it’s an immediate tortilla upgrade. Otherwise, steam your tortillas in the microwave. Lastly, although this recipe doesn’t call for cheese, Cotija cheese is my go-to. You can buy fresh or aged (añejo) Cotija, but I prefer fresh Cotija on tacos.

The post These Black Bean Tacos with Mango Salsa Are Truly Perfect (You Won’t Miss the Meat) appeared first on Camille Styles.

I love a summer salad. What’s more, I love a salad that doesn’t feel like a salad. Enter: this chopped salad with a vegan twist. Don’t get me wrong, I think greens-based salads have their place, and I love a good caesar salad any day. But more and more I’ve been making salads that don’t come packed with spinach or kale. I’ll save the greens for my morning smoothie.

Especially with warm summer days around the corner, the season calls for textures and big flavors that I prefer in a chopped salad situation. Lots of delicious ingredients and seasonal flavors, all tossed together into a confetti-like mix that makes eating your vegetables fun.

With the return of summer backyard hangs, picnics in the park, and quick lunches that I can eat straight out of the mixing bowl, I decided to lean on a few familiar flavors that were also seasonal with Cinco de Mayo, and pull together a salad that I can have on repeat all summer long.

For me, the essence of a summer salad is light and bright flavors that all play off each other, and nothing says summer like bursting tomatoes and sweet corn. The key here is to use corn on the cob and get the kernels nice and charred on the grill or over the stove. I like the slightly smoky flavor that plays against the sweetness of the kernels and keeps them from making the salad taste too sweet either. Same for the poblano.

I actually learned how to roast poblano peppers a few years ago, and now I love roasting a few at a time to use throughout the week in whatever salad or egg dish I might be making. I roast them by placing the peppers on a sheet tray with a little olive oil drizzled over. Roast until the skin is blistered, and then while they are hot, place them in a bowl and cover the bowl with a plate. By letting the pepper steam a little after they come out of the oven (you could also char on the grill and use the same steaming method) it makes it easier to peel the thin papery skin of the pepper that isn’t really pleasant to eat. You peel the skin, slice, and seed the pepper, and you’re all set. I love the flavor of poblano peppers and think they add something special to the salad that just a jalapeno won’t do on its own.

To add a little heartiness to the salad, I opted for chickpeas over grains (did I mention this salad is vegan and gluten-free?) They make the perfect blank canvas for any flavors you want to have shine and make any plant-based recipe feel a little more filling. Load the salad up with a ton of herbs—I used cilantro and green onions—and you’re ready to dress.

So let’s talk about this vinaigrette. It’s delicious and I probably just ate half of it straight out of my mini blender. I wanted the vinaigrette to have a little bite to it that would cut through the sweetness of the corn and tomatoes and also through the rich fattiness of the avocado, and this did just that.

I never measure dressings as I blend, going off of the taste as I adjust. So use the ingredients I have listed below as a starting point and adjust to your own taste! A few tips I’ve learned along the way include adding a small squeeze of honey or sweetener to offset any saltiness, a punch of vinegar to offset the richness of the oil, and lots of herbs to really add the flavor. It’s all about balancing salty + sweet + acidic + fat when it comes to dressings, so play around with the proportions to find your perfect blend.

With a little prep, this vegan and delicious recipe comes together really quick, is perfect to hang out in the fridge for a prepped lunch during the week (or just a day, my brother finished the whole batch for dinner the night I made this), or travels well for any outdoor BBQs that are starting to pop up on the calendar. Happy summer!

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May fifth is all about celebrating Mexican culture—and we get especially into it here in Texas (it’s a majorly rich part of our state’s culture!) That’s why we’ve rounded up 17 incredibly delicious Cinco de Mayo recipes for your upcoming feast. For those who aren’t familiar with the history, Cinco de Mayo began in honor of the Mexican Army’s unlikely victory at the Battle of Puebla in 1862.

Interestingly enough, the holiday isn’t actually celebrated in Mexico (they lost the war mere days later.) But it remains an excellent reason to celebrate Mexican culture and the people who have enriched our country, like Dolores Huerta, Sandra Cisneros, and many more. It doesn’t just have to be about the tasty delights, though there’s certainly nothing wrong with a little indulgence. Especially since nowadays, it feels like the official kick-off to warm summer days ahead and offers a respite from the grind of our news cycle. And yes, it obviously also happens to be a welcome excuse to whip up some delicious Mexican-inspired dishes and a pitcher of margs.

This year, we aren’t letting quarantine keep us from celebrating Cinco de Mayo with our friends and family (thanks, Zoom!) Instead, we’re using it as a welcome reason to celebrate and an exciting change up from our day-to-day meals and routines.

The centerpiece of the festivities is always a delicious meal, so we’ve rounded up our best Cinco de Mayo food ideas complete with apps, mains, and of course, margaritas! Scroll on for the list, and tell us how you’ll be celebrating at home in the comments.

Mains and Appetizers:

Mexican Baked Eggs

In case you thought that Cinco de Mayo didn’t start until happy hour (aka margarita o’clock), this insanely good baked eggs dish should convince you to kick off the celebrations first thing in the AM this year. I’ve long been a fan of any type of baked egg and veggie concoction (hello, shakshuka) and it seems that just about every culture has a version of its own. This one is not to be missed.

Healthy Mexican Bowl

Around Austin, when we say “Mexican food,” we typically mean “Tex Mex.” And for most, the thought of Tex Mex usually brings to mind melted cheese, soppy grease, and sugar-filled margaritas. Don’t get us wrong, there’s a time and a place for all that(aka later tonight) but for lunch, why not keep it light and healthy? This way you’re ready to bring on the good stuff later on, guilt-free. Not all Cinco de Mayo foods have to be big, full meals.

Green Pea Guacamole

Okay, let’s start by saying: I never really feel guilty about eating guacamole. Healthy fat-filled avocados, fresh cilantro, and tomatoes, refreshing lime juice—what’s not to love? But since my guac is often accompanied by not-so-good-for-you tortilla chips and margaritas, I like to pack in some extra health benefits where I can.

Recently, I started adding a stealth ingredient to give my guac some extra plant-based protein so I don’t feel as bad if I accidentally, you know, eat chips and guac for dinner. Fold some green peas into the mix!

Aside from the health benefits, they add a delicious heftiness to the texture and satisfying sweetness. ‘Cause yes, green peas are naturally really sweet!

Camille’s Ultimate Guacamole

People tend to have strong feelings about their guacamole: there are the purists who demand little more than avocado, lime, onion, and cilantro, and then there are the creative versions with roasted corn, black beans—I’ve even tried a couple of guacs topped with crab meat. Let’s be honest, I’d happily eat any of them, but I am pretty proud of this signature recipe. If you’re looking for a classic, crowd-favorite guac, this is it. It’s one of our must-have Cinco de Mayo appetizers!

Chanel’s Mango Chipotle Guacamole

A refreshing twist on your classic guac—this mango chipotle guacamole recipe is sweet, spicy, and oh so delicious. Avocados, cherry tomatoes, mango, and cilantro all combine together for the perfect bite (with a slight kick!) That is why this one of our favorite easy Cinco de Mayo recipes.

Enchilada-Stuffed Zucchini Boats

With these stuffed enchilada boats, I can satisfy my cravings without the post-meal carb crash. I use all my favorite seasonal ingredients and have leftovers for days. The filling can easily be altered to fit your individual taste preferences or dietary restrictions, too.

Mexican Street Corn Salad

Mexican Street Corn is a classic at our house every summer, and to me this recipe is perfection. There is one caveat, that is: everyone ends up with aioli on their fingers and corn in their teeth. You kind of have to embrace the fact that you’re going to be a total mess while eating it. I finally had the brilliant idea to take the corn off the cob and turn this recipe into a salad that’s perfect for Cinco de Mayo or any other Mexican-themed menu this summer.

Chimichurri Fish Tacos

Simple doesn’t always equal boring. I’ve made this for so many pool parties and backyard barbecues, and it always garners major raves. Plus, if you’re making it on an outdoor grill, it’s one of the most stress-free meals to serve a crowd. Just add chips and salsa, maybe some Mexican street corn, and good margaritas.

Roasted Veggie Tacos with Chipotle Mayo

These roasted veggie tacos are crunchy, fresh, and will keep you feeling full (without feeling like you need to get horizontal immediately). They are made of fresh, hearty veggies and topped off with a delicious chipotle mayo and a squeeze of fresh lime juice.

Roasted Cauliflower Tacos with Cilantro Pesto

Even when we’re in clean-eating mode, we never let that get in the way of our weekly taco addiction habit. These roasted cauliflower tacos have become weeknight faves at our house, and they just so happen to be vegan, gluten-free and packed with all kinds of good-for-you ingredients.

Sheet Pan Chicken Fajitas

My current favorite answer to the “what to cook for dinner tonight” conundrum? These five-ingredient sheet pan fajitas! I call them that because they are literally made completely on one sheet pan, and when you line that pan with foil or parchment paper, the dreaded after-dinner clean-up becomes nonexistent. The key to making a recipe with only a few ingredients taste more complex is all in how you season it. This meal calls for boneless skinless chicken breasts, bell peppers, onions, and taco seasoning, but don’t be fooled—they are anything but bland!

Chicken Tequila Taquitos

I’ve been experimenting with a healthier taquito recipe, and this version with tequila-glazed chicken and black beans is the result—they’re baked instead of fried for a crispy taquito without any of the greasy-factor.

Churros with Caramel Sauce

I’m a firm believer that everyone should be making churros at home. There are few things in this world that are more indulgently satisfying than biting into a warm churro, freshly fried and generously doused in a crunchy, fragrant coating of cinnamon sugar. When done right, they’re crisp and sweet on the outside and soft with a slightly eggy savoriness in the middle. And really, I promise, doing it right isn’t as complicated as you might think.

Cocktails:

Prickly Pear Margaritas

A delicious (and super Instagrammy!) twist on your classic Cinco de Mayo drink—these prickly pear margs are sweet, salty, and pack a punch.

Garden Margarita With Celery and Mezcal

This Garden margarita is a take on your traditional green celery juice, but with a mezcal twist. Taken from Vibrant, Houston’s newest health restaurant, we cannot get enough of this refreshing cocktail.

Watermelon Mint Margarita

One thing I love about this recipe is that it relies solely on the sweetness of frozen watermelon. Oftentimes I order a margarita at a restaurant and it’s sweet. I love that I can have complete control over the sweetness, without actually having to add any sweetener at all. This does mean it’s important to get your hands on a watermelon that’s at its peak ripeness. But no worries, if you find yourself with a less-than-stellar melon you can always add a splash of simple syrup or a squeeze of honey to liven things up. The mint is totally optional and a little goes a long way, but I love the garden-fresh flavor it adds. And the tequila? Well, that’s self-explanatory.

Agave Margaritas

A simple, no-frills margarita made with agave nectar. That’s right, no sweet-and-sour or triple sec in this blend, my friends—and it really makes all the difference. If I’m feeling fancy, I’ll drop in a few blackberries and muddle them in the bottom of the glass for dramatic color and deeper flavor, and you can always double this recipe, add ice and blend it all together for a frozen treat. But when you’re craving the classic, all you really need is fresh limes, agave syrup, and good silver tequila.

Grapefruit Jalapeño Margarita

I love grapefruit, and I love a margarita with a spicy kick, so this recipe is pretty much my ideal cocktail. And it’s amazing how just throwing the sliced jalapeños into the mixture and letting them sit overnight infuses the drink with the perfect amount of kick—and on party day, all that’s left to do is pull the pitcher or punch bowl out of the fridge and drink up!

This post was originally published on April 27, 2020, and has since been updated.

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I’ve been all about the easy no-fuss dinners lately—super simple, super quick, and packed with flavor. It seems like a tall order, but after getting a little crafty in the kitchen and playing with a little fusion, I’ve found a new favorite that our family has been absolutely obsessed with: masala vegetable quesadillas.

Growing up, my mom was all about the quesadillas for after-school food. She still has the same blue Tupperware container she used then to combine the filling so she could whip them up the moment we were pulling into the driveway. It was usually a blend of chopped tomatoes, carrots, finely chopped spinach, and broccoli (perhaps she was trying to sneak some extra greens into our diets?), and some grated cheese. She’d pack it all between two tortillas, grill it off, and slice it up for my brother and me.

Obviously, my brother and I’s palettes have evolved a little since then, and we lean into more aromatics and herbs in our quesadillas these days, but there’s still something nostalgic about a crispy tortilla being dipped into sour cream.

So recently, my brother and I got a little crafty and started rethinking our quesadilla memories with a new combination. Taking the familiar flavors of my mom’s sabzi and combining them with a little melty cheese and guac has turned into the most magical and delicious treat that both of us are obsessed with.

To keep things simple, we kept our veggie selection small. Just some sliced bell peppers, jalapeños, onions, and black beans. What brings it all together is the tomato masala that is loaded with the spices that are always found in my mom’s kitchen: a little cumin, garam masala, chili powder, and turmeric. At first, we were convinced that this would taste too much like sabzi just stuffed into a tortilla, but with the addition of a nice creamy blend of queso fresca and Mexican cheese blend, we were both surprised at the entirely new experience of it all. Serve with guacamole and sour cream and it’s two of my favorites in one.

The best part is that you can make the veggies in advance and just assemble and cook when ready. The perfect make-ahead meal for those Monday nights when even thinking about what to make for dinner is too much effort. The combinations are endless, and it’s the perfect, easy, flavor-packed meal.

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