These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. If you canâ€™t find bolillos at your local bakery, use a sweet French roll instead.
Nachos supreme stuffed bell peppers! Outtake from the Taste of Tucson cookbook. Recipe and food photography by Jackie Alpers.
How do you say â€œdeliciousâ€ in Portuguese? Brigadeiro, thatâ€™s how! These easy-to-make balls are fun to roll in chocolate jimmies. Box them up for the perfect gift.
This infused tequila makes a mean margarita or straight-up sipper.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.
The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up.
This quick vegetarian breakfast is a cross between matzo molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Cute, kid friendly recipe for slices of apples dipped in chocolate and decorated with sprinkles candy or nuts. This recipe was originally developed fro Refinery29.
This recipe was originally developed for Refinery29. Brownies are pretty good all on their own, but when you fold in marshmallows and give them a soft, melted chocolate center, they take on a whole new level of decadence. Even better, you can make this recipe just for yourself, day or night.
Hereâ€™s an elegant, yet quick and easy baked breakfast casserole. Tuck savory Canadian bacon, eggs, herbs and cheese inside crusty baguettes the night before. When you wake up, add a little cream, then slip it into the oven for brunch. This recipe originally appeared on Tastecooking.com
This recipe was originally developed for Lipton tea in conjunction with the FoodNetwork.com
This recipe was originally developed for TasteCooking.com. Itâ€™s quite spooky looking, yet elegant enough to serve at a Halloween themed adult dinner party.
How to make tuna noodle casserole.
Recipe for marinated flank steak using my momâ€™s recipe from the 80s, adding in some Mexican oregano and extra citus so now it’s an Ohio meets Tucson recipe.
We all know that rainbow sprinkles make the world-go-round and this super-easy recipe is fun, festive and good for you too. You can melt the chocolate in the microwave which makes it the perfect treat for a hot summer’s day.
Pizza flavored spaghetti squash: It is good for you, it’s fairly low in calories, is very fillingâ€¦ and it tastes like pizza. So it’s win-win-win-win.
Learn how to make frozen Watermelon Wedges: the all natural ice pops.
All of the bark and none of the bite
Inspired by Mexican Style Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers.
Two Dips That Live As One, Together At Last
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served inÂ tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn orÂ flour tortillas. I used store-boughtÂ rotisserie chicken which has become a staple in Mexican home cooking.