From the Pacific coast of Mexico, ceviche blends shrimp and avocado with lime and spices. Shrimp appetizer-shrimp and avocado with lime, tomatoes, and spices.

Melted cheese blended with poblano sauce and poblano pepper pieces. Similar to the queso con chorizo, perfect for making quesadillas. Melt on corn or flour tortillas to make quesadillas.

Pico de gallo is a fresh salsa made with freshly chopped tomatoes, red onion, lime juice, cilantro, serrano peppers and other spices that when mixed, create a flavorful and mild appetizer or garnish.

Made with green salsas, lean chicken, and pork and white hominy. Serve with fresh lime, oregano, and tostadas. Green salsa soup with white chicken, lean pork, and white hominy. Served with lime, oregano, and tostadas.

Chicken broth with lean chicken breast and white hominy. Serve with fresh lime, oregano, and tostadas. Chicken broth with white chicken, lean pork, and white hominy. Served with lime, oregano, and tostadas.

Made with guajillo sauce, lean pork meat, chicken breast, and white hominy. Serve with fresh lime, oregano, and tostadas. Red salsa soup with white chicken, lean pork, and white hominy. Served with lime, oregano, and tostadas.

Layered vegetarian adobo enchiladas.

Farfalle pasta with shrimp in a delicious creamy poblano sauce. As with 'puerco con poblano'. Pasta with shrimp and poblano sauce.

Similar to chilaquiles verdes, this traditional dish has been made in central-Mexican kitchens for centuries. Budin resembles a casserole and combines ingredients from a variety of food groups. Layered pork red enchiladas.

Shredded chicken breast with creamy poblano sauce.

Farfalle pasta with chicken in a delicious creamy poblano sauce. This is a family favorite. Pasta with shredded chicken breast and poblano sauce.

We replace the pork carnitas with black beans.

We replace the chicken of the chilaquiles with black beans in this tasty vegetarian dish. Vegetarian layered green enchiladas.

This cilantro sauce is made with fresh vegetables, olive oil, eggs, and spices. It is delightful in a tossed salad or a dip for fresh vegetables. Also a great companion to grilled meats or baking sauce for any meat.

Hot. Guajillo red salsa, smooth and hot, great as a dip for chips, veggies. Use to flavor and spice-up tacos, sandwiches, eggs, meats, and many other main dishes.

Hot. Green jalapeno salsa, smooth and hot. great as a dip for chips, veggies. Use to flavor and spice-up tacos, sandwiches, eggs, meats, and many other main dishes.

Refried beans. Refried beans, pinto beans with chorizo sausage, and spices topped with crumbled fresh cheese.

Mexican chickpeas side dish. Mexican chickpeas side dish, garbanzo beans, tomatoes, chorizo sausage, and cilantro in a saucy broth.

Mexican rice with corn. Mexican rice with corn, creamy rice with yellow corn.

Black bean side dish with Mexican sausage. Black bean side dish, black beans, tomatoes, chorizo sausage, and cilantro in a saucy broth.

Passion fruit mousse. Delicious velvety mousse dessert made with passion fruit pulp. Eat cold by itself or add fruit pieces if desired.

Meringue cake. Light and delicious meringue-based dessert topped with freshly whipped cream and fresh seasonal fruits. Serve cold.

Lime cake. Delightful dairy-free moist pound cake with lemon, lime, and orange juices for a perfect flavor balance. We recommend serving with fresh fruit. Best if warmed before serving.

Creamy vanilla custard with real vanilla and caramel made from scratch.

Dozen. Mexican almond shortbread cookies. This is a traditional shortbread-like cookie recipe from central Mexico. These premium cookies are not too sweet and are made with plenty of chopped roasted almonds. Great with coffee or tea.

"Three milks" cake. Tres leches cake. Rich and delicious wet cake made with a sweet-creamy sauce and topped with fresh whipped cream. Serve cold, either alone or with fresh fruit.