
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
Loading...
Aromatic Tequila Lime Shrimp Skewers with zesty Mexican rice. A light, tangy dinner that's perfect for warm evenings!

Plump, juicy shrimp marinated in a zesty blend of tequila, lime juice, and cilantro, then grilled to smoky perfection. These skewers are the ultimate summer appetizer or light dinner, ready in under 30 minutes!
Serving size: 2 skewers

A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
Serving size: 1 cup

Sweet, juicy corn on the cob grilled to perfection with a smoky char. This classic American side dish is a summer barbecue essential, ready in minutes and perfect with a simple slathering of butter and salt.
Serving size: 1 ear

Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


Aromatic, melt-in-mouth Chicken Mole with Spanish rice. This soul-satisfying meal is true comfort food!

The ultimate kid-approved Walking Taco! A quick, energy-giving lunch that's fun to eat and perfectly spiced.


Protein-packed Green Chile Chicken Enchilada Casserole – a soul-satisfying, homestyle dinner that's easy to love!

Crispy, cheesy Homemade Mexican Pizza – a kid-approved comfort food that's quick to make and absolutely delicious!

Creamy, tangy Mexican Street Corn Dip with crispy tortilla chips – a gut-friendly snack that's simply irresistible!
Aromatic Tequila Lime Shrimp Skewers with zesty Mexican rice. A light, tangy dinner that's perfect for warm evenings!
This mexican_american dish is perfect for dinner. With 1027.12 calories and 51.94g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the skewers. If using wooden skewers, submerge them in water for at least 30 minutes to prevent them from burning on the grill.
In a large, non-reactive bowl, whisk together the tequila, fresh lime juice, olive oil, minced garlic, minced jalapeño, chopped cilantro, chili powder, ground cumin, salt, and black pepper to create the marinade.
Add the peeled and deveined shrimp to the marinade. Toss gently to ensure all shrimp are evenly coated. Cover the bowl and refrigerate for 15 to 30 minutes. Do not marinate longer, as the acidity will toughen the shrimp.
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). While the grill heats, carefully thread the marinated shrimp onto the soaked skewers, arranging 4-5 shrimp per skewer.
Lightly oil the grill grates to prevent sticking. Place the shrimp skewers on the hot grill and cook for 2-3 minutes per side. The shrimp are done when they turn pink, opaque, and have light char marks.
Remove the skewers from the grill immediately to prevent overcooking. Garnish with extra fresh cilantro and serve hot with lime wedges for squeezing over the top.
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Once hot, clean the grates with a grill brush and lightly oil them to prevent the corn from sticking.
While the grill is heating, prepare the corn. If you haven't already, shuck the corn by peeling back and removing the husks. Remove all the fine silk strands. A damp paper towel can help grab stubborn silks. Pat the cobs dry.
Place the shucked corn cobs directly onto the hot, oiled grill grates. Arrange them so they are not touching, allowing for even heat circulation.
Grill the corn for 12-15 minutes, using tongs to turn the cobs every 2-3 minutes. Continue grilling until the kernels are tender and have developed light char marks on all sides. The corn will become a brighter yellow.
Carefully remove the hot corn from the grill and place it on a serving platter. Immediately brush each cob generously with melted butter. Season with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley, if desired, and serve immediately.