Mexicrave ~ Adriana Torres

These baby sweet peppers are stuffed with shrimp sautéed with garlic, onions, tomato, chipotle peppers and cream cheese. A sprinkle of panko bread crumbs and a few seconds in the broiler give...

Words cannot express how much I love Mexican street corn! You can find it in every food stand/cart and restaurant throughout Mexico and every region has their own way of preparing...

Tinga is a chicken dish that originated in Puebla, Mexico. It’s perfect for tacos, tostadas, salads, or even as a topping for nachos. There are various ways to prepare this dish...

Camarones a la Diabla is one of my favorite ways to eat shrimp – ‘Diabla’ is Spanish for she-devil.  Everyone has their own version of the dish and the heat level can be adjusted...

  Shrimp cocktail is perfect for this time of year and is great served as an appetizer or as the main course. It’s usually served with crackers, lemon wedges, and hot...

Gorditas are made using the same dough you would use to make flour tortillas except you roll the dough into smaller and slightly thicker “patty-like” portions. So feel free to roll...

  Fish tacos are a favorite in our home and this recipe is just one of the many we make during this time of year. Top off your tacos with your...

I can’t get enough of this stew perhaps because of my obsession with chipotle peppers in adobo sauce. The combination of chicken, garbanzos, and adobo is just fantastic! In this recipe,...