Fun and Festive Mexican Fiesta Recipes

“This salsa dates back to my great-grandmother’s time, I am sure even further back. This sauce has been passed down for generations. It is timeless and delicious. I have tweaked it a little bit. But basically, it is the same and nothing has been omitted. It’s always been on my table next to the salt and pepper. Enjoy!” – Juliann

“This dish is one of my personal favorites. It takes a little time and effort, but it is worth it. If you like Mexican food this is a must-try!” – Teresa

“We love Mexican food and chicken fajita is a favorite of ours. This is a quick and delicious dish that your family is sure to love. It has wonderful flavor! You can even cut and season the chicken the night before and refrigerate to make meal prep even easier and faster the next day. Great for the working cook. This recipe is great using pork or beef, too!” – Millie

“This is the basic recipe, but please add whatever kinds of veggies, meats & cheeses you like! After all, one of the best parts of Mexican night is the variety and personalization!” – Kelly

“Thinly sliced grilled carne asada in tortillas with onion, cilantro, and creamy avocado salsa!” – Kevin

“This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice! I didn’t hear the term ‘Mexican rice’ until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don’t put in peas or carrots as I have seen from other recipes. I was told by my son’s girlfriend that I make it just like the restaurants. I hope that was a compliment!!” – Lisa

“The best chicken enchiladas!” – Elizabeth

“Wow, I made this on a whim tonight! My son and husband ate them like there was no tomorrow.” – Penney

“This is a dish my mom taught me. It’s really quick and easy, and my family loves it.” – Jamie

“A tasty salad to serve beside a steak.” – Robert

“This is a family favorite! I have 7 (somewhat) picky eaters and this recipe pleases them all!” – Monica

“These Easy Fish Tacos are packed full of seasoned flaky fish in a hearty warm tortilla. Topped with crema these are a taco lovers dream.” – Debbie

“Mexican food has to happen in our house about once a week. Prepping the pork tenderloin in the crock pot gives us flavorful, slow-cooked, fork-tender meat for these crunchy treats. They get finished in the oven with a quick 15 minutes to melt the cheese, or you could broil. This pork can be used for tacos, burritos or these taquitos – or in a sandwich roll topped with Cojita and cilantro! What I like about this is it gets its start before work and then dinner is really easy when I get home. These have just a bit of heat and really hit the spot.” – Jennifer

“This is the best guacamole I have ever tried. If you like your guacamole with a little kick, this is the one for you. Serve it some chips or add to your taco salad. (If you do not like tomatoes you can leave out).” – Missy

“I was undecided on what to fix for supper. I was teetering between Mexican and Italian, so I decided to experiment and this is what I came up with. I must say… I did good!” – Laura

“Top with cilantro, shredded cheese, lime wedges, avocado, and low-fat Greek yogurt. Can also use it for quesadillas, taco salad, Mexican rice, or whatever you like.” – Julie

“These are so, so yummy… I have yet to see anyone refuse them, you can’t eat just one. Enjoy!” – Juanita

“This recipe is one I put together myself through trial and error. It’s a great way to use leftover chicken and can be modified with a wide variety of add-ins.” – Megan

“Very tasty finger food and appetizer. It’s not that spicy so don’t worry about that at all.” – Katie