If you follow a vegetarian diet you have many meatless options in Mexican Cuisine. Protein was scarce in native Mexican diets and most were sustained on meals of beans, chiles, squash, tomatoes and corn. Those items are the staples of Mexican cuisine and are still primary ingredients in most Mexican dishes. These crunchy Chile, Corn and Cheese Flautas are just one example of some delicious vegetarian fare as well as these sweet Apple Empanadas. One of my favorite recipes is
Cheesy, Easy Enchiladas which are delicious and are very simple to make.

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Spring seems light years away and snow is still covering the ground in many places,  but grilling outdoors can be a nice treat even if it still winter.  These Grilled Chile Shrimp are great because they grill up quickly so you're not in the cold for too long.  If you happen to live where it's sunny out, you could whip up a Lime Margarita, play some tropical music and imagine you're on a beach in Mexico.   Prepare the shrimp just a few minutes before you're ready for dinner, toss them on the grill and cook them while the sun sets.

Have you ever noticed how Pico de Gallo (Salsa Mexicana) isn't swimming in watery tomato seeds? Learn how to quickly dice a tomato into perfect cubes for salsa, salads or toppings. Find out how to cut the tomato away from the seeds so your tomatoes are seedless and don't have any liquids. Watch this video to learn how!

If you've never tried Picadillo before, you're missing out on something special! Picadillo is a unique dish that is served all over Latin America from Southern Mexico all the way to Cuba. Each country has it's own special additions, as well as each family recipe adding their own special touches. In Mexico it is usually enjoyed as a filling for tacos, tamales or empanadas, but it can be eaten as a main dish in itself. The ingredients are not hard to find, you probably have most of them in your kitchen right now so plan on making some Picadillo for dinner tonight!