So, you run into a salad story written by a Mexican — me — and expect to see a taco salad? Not likely to happen. There are no taco salads in Mexican kitchens. At least I have never, ever seen or heard ...

Oncology dietician Rachel J. Wong, RD, CSO, LD, has a shelf-stable healthy recipe for you to help you make an easy meal when it's hard to get to the grocery store during the pandemic. Though COVID-19 ...

Move over potato salad, coleslaw and pasta salad — there’s a new summer side dish in town. Elote salad, based on the flavors and ingredients of the Mexican street food preparation of corn on the cob, ...

Tarragon struggles in the Texas heat, but Mexican mint marigold, which shares the popular herb’s aniselike flavor, is a tasty substitute. Instructions: Mix first four ingredients in a bowl. Fold in ...

This quick and easy side dish has all the flavors of your favorite Mexican Street Corn without the need to grill whole ears of corn. I don’t know anyone who doesn’t love the flavors of Mexican Street ...

In a large bowl, layer salad ingredients starting with the cabbage on the bottom and avocado and shrimp on top. For the dressing, whisk together all the dressing ingredients, except the olive oil.

If you’re a fan of Mexican Street corn, but want to try it in other forms, this list of Mexican Street Corn-Inspired recipes is for you. Get ideas for pasta salad, soup, and more. For more ideas, ...

Dear Jeanne: I am always told that Mexican food is just too fattening. I'm hoping that you can make this something I can eat without guilt. Can you? Jessica, Provo, Utah Dear Jessica: Of course I can!