Not for nothing are Mexicans known to be witty and sarcastic during life's downturns. Consider the name given to these eggs: "divorced." They are perfect for people who can't decide between red sauce and green sauce, or for voracious types like me, who want them both at the same time.
Eat these eggs for breakfast, for lunch, or at 2 a.m.., but eat them. Traditionally the eggs should be served sunny-side up so the yolks break into both sauces and turn the divorce into an even bigger mess.
Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.
The tart, sweet hints of cherry in mike’s Hard Black Cherry Lemonade cut through the smoky richness of this funky, Sonoran-style hot dog. The bold, refreshing flavor of the Hard Black Cherry extinguishes the pleasant and unexpected spice of the pickled jalapeño. By Chef Jeff Mauro
This is a smoky twist on a traditional "Sloppy Joe," served up mini-style on slider buns. I especially love the subtle sweet flavor that blueberry adds to barbecue sauce — who knew? Because it isn’t bound in a patty, you can also sneak much more nutritious purée into this dish.
Click here to see 10 Back-to-School Recipes to Make Your Kids Happy
Quesadillas are one of my favorite things in the world to make (I've said it before, I always have ingredients for them on hand. They're quick, easy, cheesy, and tasty, and I always pair them with three of my all-time favorite accoutrements: salsa, guac, and crema. Weekdays, weekends, dinner, as a snack, I could eat these every day (I sometimes do). Making the best quesadillas in the world requires just a few easy steps. Stay true to my trinity of quesadilla truisms and you can't go wrong. One, always use flour tortillas and be sure to steam them before putting them in the pan or on the flattop. Two, make sure there's a thin, even coating of refried beans and cheese on the insides of the tortillas for cohesion (if you're making homemade refried beans, I love you, but most often I have to cop to doctoring up store-bought stuff). Three, use a super hot pan and be ready to flip. A few other secrets to take your quesadilla to the next level? Freshly made salsa and guac, and cheesy, onion-and-hot-sauce-fortified refried beans for truly tasty cohesion. Oh, don't ever overstuff them, and always let them rest for a few minutes before quartering.
P.S. If you can get your hands on some freshly made tortillas, do it. I brought these back from Texas and froze them. Game-changing.
Click here to see Quesadillas to Suit Every Taste.
Seven-layer dip is always a winner on any game day, and there is nothing better than serving it hot right out of the pot like this. Serve with tortilla chips.4 Dips That Make Soft Pretzels Even More Delicious
"We live in southeastern Arizona, in a part of the state known as Cobre Valley. 'Cobre' is a Spanish word for copper, which is mined here. Variations of this recipe have been enjoyed in this area for many years."
— Carolyn Deming, Miami, Ariz.
Click here to see 10 Iconic Recipes That Define America
Football season is in full swing, and everyone knows that game day celebrations aren’t complete without the delicious tailgate feast. Actress, mom, and football enthusiast Holly Robinson Peete has created this recipe and many more perfect for game day.
This is a smoky twist on a traditional “Sloppy Joe,” served up mini-style on slider buns. I especially love the subtle sweet flavor that blueberry adds to barbecue sauce — who knew? Because it isn't bound in a patty, you can also sneak much more nutritious purée into this dish.Click here to see 7 Quick Tips for Slimming Down Comfort Foods.
The best part about tender cuts of bison, like its skirt steak, is that they still hold the rich, intense flavor of the meat but do great with seasonings, too. This recipe seasons skirt with soy sauce, lime juice, and cilantro, and sears it to perfect. Diced up and piled with cheese over crispy tortillas, and it becomes part of some of the best nachos you’ve ever had.