Recipes By Rose Egelhoff
7 recipes found
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This Zesty, No-Bake Dessert Is Tangy, Creamy, and Totally Irresistible
Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate classic key lime pie.
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3-Ingredient Taquero-Style Guacamole
This taquero-style guacamole is pourable, creamy, and spicy with a fresh kick of cilantro. It’s closer to an avocado sauce than to a classic chunky guac. Spoon it over tacos, quesadillas, burritos, nachos, and more.
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Baja Fish Tacos
With their crunchy fried fish complemented by sweet cabbage slaw and a spicy serrano salsa, Baja fish tacos are perfect for a hot day.
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Bolis de Jamaica (Mexican Hibiscus Ice Pops)
Frozen inside small plastic bags, refreshing hibiscus ice pops are convenient for eating on the go.
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The Sinaloan Secrets for the Best Shrimp Tacos
Crisp on the outside and warm and melty on the inside, these tacos gobernador are filled with a shrimp and tomato stew and sprinkled with cheese before being folded and griddled.
Bolis de Pay de Limón (Mexican Key Lime Pie Ice Pops)
Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate the classic key lime pie.
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Salsa Negra (Sinaloan Salsa for Seafood)
Salsa negra’s punch of heat, complexity, and savory backbone pairs perfectly with seafood and more.