Type what you have

Ingredients

• pineapple juice
• grenadine syrup
• sugar
• lemon juice
• instant tea powder
• water

Instructions

1. 1 Mix pineapple juice, grenadine, sugar, lemon juice, and instant tea powder together in a 2-gallon container; stir to dissolve sugar and tea powder. Add enough water to fill the container; stir to combine.

By Chelsey

Ingredients

• lime
• cilantro
• garlic
• avocado
• mexican crema
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine ingredients in a blender in the following order: lime juice, cilantro, garlic, avocado, crema, oil, salt, and pepper. Blend until smooth.

By Chef Rock

Ingredients

• simple syrup
• bitters
• ice cube
• orange peel
• mezcal
• anejo tequila
• cherry

Instructions

1. 1 Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze orange peel over the glass to expel oils, then place peel in the glass. Add mezcal and tequila; stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry to serve.

By France Cevallos

Ingredients

• salt
• tequila
• sweet and sour mix
• triple sec
• lime juice
• prickly pear syrup

Instructions

1. 1 Pour salt onto a small plate. Wet the rim of a margarita glass and dip rim into salt.
2. 2 Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and prickly pear syrup over ice. Cover shaker and shake vigorously; strain into prepared margarita glass.

By Shannon Lindell

Ingredients

• chili-lime seasoning
• ice
• tequila
• lime
• grapefruit-flavored soda

Instructions

1. 1 Rim a highball glass with chili-lime seasoning and fill halfway with ice.
2. 2 Combine tequila, lime juice, and 1 cup ice in a cocktail shaker. Shake for 1 minute. Strain into the glass. Top with grapefruit soda.

By France Cevallos

Ingredients

• lime
• chile-lime seasoning
• ice
• tomato juice cocktail
• chamoy
• hot pepper sauce
• worcestershire sauce
• soy sauce
• cayenne pepper
• dark beer

Instructions

1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Ingredients

• pineapple
• cucumber
• stevia sweetener
• water

Instructions

1. 1 Combine pineapple, cucumber, and sweetener in a blender. Add 2 cups water and blend until smooth.
2. 2 Pour into a pitcher and add the remaining 2 cups water.

By Yoly

Ingredients

• ice
• tequila blanco
• triple sec
• lime juice
• jalapeno juice

Instructions

1. 1 Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
2. 2 Strain into a glass filled with ice.

By Bailey Fink

Ingredients

• lime juice
• mint leaves
• sucralose sweetener
• lemon-lime soda
• ice

Instructions

1. 1 Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
2. 2 Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved.
3. 3 Mix in crushed ice to serve.

By Reedfrog

Ingredients

• ice
• margarita mix
• tequila
• mango nectar
• lime
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ice, margarita mix, tequila, and mango nectar in a blender; squeeze ½ lime into blender. Blend until smooth.
3. 3 Cut remaining ½ lime into wedges. Pour ¼ to ½ inch sugar onto a small, shallow plate. Moisten rims of 4 glasses with 1 lime wedge; dip moistened glass rims into sugar.
4. 4 Divide margarita among sugar-rimmed glasses; garnish with lime wedges.

By Michael Anne

Ingredients

• tostada shell
• black bean
• avocado
• lime juice
• pepper jack cheese
• vegetable oil
• egg
• salsa
• salt
• black pepper

Instructions

1. 1 Divide tostada shells between 4 plates.
2. 2 Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
3. 3 Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
4. 4 Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

By Soup Loving Nicole

Ingredients

• apricot jam
• lime juice
• ancho chile powder
• salt

Instructions

1. 1 Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

By Yoly

Ingredients

• limeade
• tequila
• triple sec
• ice
• salt

Instructions

1. 1 Combine the limeade, tequila, and triple sec in a blender; fill with ice; blend until smooth.
2. 2 Wet the rims of six glasses and dip in kosher salt. Pour mixture into glasses to serve.

By Julianna

Ingredients

• milk
• mexican hot chocolate tablet
• red chile de arbol

Instructions

1. 1 Place milk and chocolate in a small saucepan over medium-low heat and simmer, stirring, until chocolate is melted but not boiling, about 5 minutes.
2. 2 Pour chocolate mixture into a blender. Cover and hold lid down with a potholder; blend until foamy. Pour into a mug. Break the chile into 2 or 3 pieces, discarding seeds, and drop into the hot chocolate. Drink immediately.

By gem

Ingredients

• pitaya
• water
• lime juice
• stevia sugar substitute
• ice cube

Instructions

1. 1 Cut pitayas in half and scoop out flesh. Combine pitaya, water, lime juice, and sugar substitute in a blender; blend until smooth.
2. 2 Fill 2 glasses with ice and pour agua fresca over ice.

By Yoly

Ingredients

• pineapple
• spinach
• stevia sugar substitute
• water

Instructions

1. 1 Combine pineapple, spinach, and sweetener in a blender. Add 2 cups water and blend until smooth.
2. 2 Pour into a pitcher and add the remaining 4 cups water.

By Yoly

Ingredients

• bacon drippings
• corn tortilla
• manchego cheese
• zucchini blossom

Instructions

1. 1 Melt bacon grease in a cast-iron or regular skillet over medium heat. Place tortillas side-by-side in the skillet; top each with 1 slice cheese and 3 zucchini blossoms. Fold tortillas in half.
2. 2 Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Flip and cook until other side is crispy, lightly browned, and cheese has melted, about 1 minute more.

By Yoly

Ingredients

• salsa
• cream cheese
• lettuce
• cheddar cheese

Instructions

1. 1 Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
2. 2 Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

By rpaulson001

Ingredients

• mango
• pineapple juice
• lime
• chili-lime seasoning
• chamoy

Instructions

1. 1 Combine mango and pineapple juice in a blender; blend until smooth. Set aside.
2. 2 Rub lime wedge around the rim of a glass, then dip in 1 teaspoon chili-lime seasoning. Juice lime into the glass; add 1 tablespoon chamoy and remaining 1 teaspoon chili-lime seasoning. Pour 1/2 of the mango-pineapple mixture into the prepared glass. Add remaining 1 tablespoon chamoy sauce and top with remaining mango-pineapple mixture.

By Yoly

Ingredients

• flour tortilla
• monterey jack cheese
• ham

Instructions

1. 1 Warm a griddle or a flat pan over medium heat. Sprinkle 1/2 of the Monterey Jack cheese over 1 of the tortillas, add ham, and sprinkle the rest of the cheese over the ham. Top with the second tortilla.
2. 2 Cook sincronizada on the griddle or flat pan until tortillas are lightly toasted and the cheese has melted, turning with a spatula or tongs to toast both sides, 2 to 3 minutes per side.

By CLOUDSSUNRAIN

Ingredients

• watermelon
• lime
• kosher salt
• ice cube
• tequila
• orange liqueur
• lime juice
• jalapeno
• watermelon

Instructions

1. 1 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
2. 2 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.
3. 3 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.

By Juliana Hale

Ingredients

• ice
• tequila
• lime juice
• natural sweetener
• salt
• lime
• mason jar
• sparkling water

Instructions

1. 1 Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
2. 2 Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the rim down into salt. Fill the jar with ice cubes.
3. 3 Strain margarita into the jar. Top with sparkling water; stir. Garnish with remaining lime wedge.

By France Cevallos

Ingredients

• tortilla chip
• cheddar cheese
• pork
• barbecue sauce
• red onion
• bread-and-butter pickle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread tortilla chips across the bottom of a sheet pan. Sprinkle with Cheddar cheese. Spread pulled pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
3. 3 Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.

By Chef Mo

Ingredients

• corn tortilla

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place an upside-down mini muffin pan into the air fryer basket. Bend tortillas like taco shells and position them in the indents of the muffin pan to hold the shape.
3. 3 Air fry on the lowest rack of the preheated air fryer until golden brown and crispy, about 3 minutes. Remove the muffin pan from the air fryer basket. Flip tortillas and place directly into the basket; air fry until the bottom sides are crispy and golden brown, about 1 minute.

By Yoly

Ingredients

• vanilla bean
• urfa biber
• milk
• cinnamon stick
• bittersweet chocolate
• white sugar
• whipped cream
• bittersweet chocolate

Instructions

1. 1 Split vanilla bean lengthwise with the tip of a sharp knife. Place Urfa biber in a tea infuser.
2. 2 Combine vanilla bean, Urfa biber, milk, and cinnamon stick in a pot.
3. 3 Cook over medium heat, stirring occasionally, until milk is steaming and small bubbles appear, 4 to 5 minutes. Remove Urfa biber. Reduce heat to low. Add chocolate and sugar; stir until chocolate is melted, about 2 minutes. Remove cinnamon stick and vanilla bean.
4. 4 Pour into cups and top with a dollop of whipped cream. Garnish with bittersweet chocolate.

By James

Ingredients

• avocado
• tomatillo
• onion
• jalapeno pepper
• garlic
• lime
• cilantro
• cumin
• salt
• black pepper

Instructions

1. 1 Place avocado, tomatillo, onion, jalapeno, garlic, lime juice, cilantro, cumin, salt, and pepper in a blender; blend until smooth, 2 to 3 minutes.

By Jill Garcia Schmidt

Ingredients

• ground beef
• pork sausage
• onion
• taco seasoning mix
• tomato
• green chile
• tomato sauce
• corn tortilla

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

By ANG03

Ingredients

• avocado
• lemon
• tomato
• scallion
• jalapeno pepper
• garlic
• cilantro
• salt
• red pepper flakes
• black pepper
• cayenne pepper

Instructions

1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Ingredients

• corn tortilla
• carne picada
• onion
• cilantro
• salsa
• lime

Instructions

1. 1 Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.

By Yoly

Ingredients

• tequila
• limeade concentrate
• triple sec
• lime peel
• lime juice
• sugar
• ice

Instructions

1. 1 Add tequila, limeade concentrate, triple sec, lime zest, lime juice, and sugar to a blender; blend until well combined.
2. 2 Serve over ice.

By Christine W