Crispy Baja Fish Tacos are topped with lots of veggies and drizzles with a creamy lime sauce. A perfect Tex-Mex meal.
Rotel tomatoes, chili powder, cumin and cayenne give this savory pasta dish it’s Tex Mex flare.
These aren’t your classic nachos, but they are so delicious. Take your cheese and chips to a whole new level with these variations of Korean, Greek, and Tex-Mex nachos.
These burgers are so full of flavor that meat will not be missed. For your next summer gathering try this non-meat option from Spork, in Los Angeles.
Fresh mango salsa spices up these comfy, crispy coconut chicken fingers.
The late April heat in the Lone Star State doesn’t mean you can’t pull out the slow cooker.
Chimichanga is a flour tortilla stuffed with meat, beans, or anything you like, rolled up and deep fried.
For your next home cooked Mexican meal, don’t forget fajitas.
Karen Chan with her favorite version of the Mexican classic Tacos Al Pastor.
Brady Evans continues the daring experiment to let her husband choose dinner this week.
A simple but authentic and legendary recipe that is found on many Mexican tables and at any Mexican or Tex-Mex restaurant around the world for Cinco de Mayo.
Nancy Lopez-McHugh with a modern take on the classic Chicken Fajita that’s both fresher, leaner and quicker than the traditional version.