Mexicaine - Page 6

A bright lime and spice Mexican chicken marinade for juicy grilled, skillet, or baked chicken.

Build your own grilled chicken burrito bowls with seasoned chicken, fluffy rice, and warm black beans for a fast, fresh weeknight dinner.

A homemade vegan crunchwrap supreme loaded with seasoned plant-based meat, vegan queso, and fresh toppings, pan-fried until golden and crisp.

Baked spicy Mexican corn bites with cotija, jalapeño, and crema. A 25-minute appetizer that brings street corn flavor to party-ready portions.

Charred corn tossed with cotija, lime, cilantro, jalapeño, and creamy chili dressing for a fast Mexican street corn salad.

Creamy chicken enchiladas baked in tangy red sauce with melted cheese. A simple weeknight dinner that feeds a crowd.

A nutty, fiber-rich Mexican brown rice side dish toasted with tomatoes, cumin, and garlic. Ready in under an hour.

A rich Mexican chocolate atole thickened with masa harina, sweetened with piloncillo, and simmered until creamy.

A hearty one-pot Mexican beef and rice soup with ground beef, beans, corn, tomatoes, lime, and cilantro.

A hearty Mexican beef soup with bone-in shank, marrow-rich broth, big vegetables, cilantro, mint, lime, and warm tortillas.

Creamy Mexican Street Corn Soup with sweet corn, poblano, lime, cotija, and a chili-spiced broth.

A creamy Mexican corn casserole baked with cream cheese, bell pepper, spices, and a bubbly layer of shredded Mexican cheese.