Rockin Robin's Mexican Recipes Blog

Sweet Salsa Nachos (created by Michele Anderson and Kari Schoenfish)

I have a niece, Michele, who is attending Wayne State in Nebraska who likes to cook. So when she was here visiting recently she said "Auntie Robin, I have a good recipe for nachos that my friend and I make at school".

So I bite. "Okay Michele, what's in it?" Michele answers "It's made with corn chips, cheese sauce, and fruit salsa and it's real yummy."

"Okay" I respond. "Write down the recipe and I will give it a try".

Since this is such a simple recipe that only takes a minute to put together, I decide to whip it up and see what these college kids came up with.

Is it healthy? Not on your life. Delicious? You bet. Keep these three ingredients on hand and you can satisfy your munchies on a moments notice.

Here's the recipe for Sweet Salsa Nachos:

• 1 bag of Frito-Lay corn chips


• 1 jar of Tostitos Salsa Con Queso Medium Cheese sauce


• 1 jar of Trader Joe's Spicy, Smokey Peach Salsa or your favorite brand

Directions:
Start with a microwavable dish. Spread corn chips all over so they over-lap some. Take a spoon and drizzle the cheese sauce as evenly as you can all over the corn chips.

Now do the same thing with the peach salsa. Try and get that sweet smokey salsa all over those chips. Place the dish in the microwave on medium for about 30 seconds, just to heat things up a bit.

Take it out and enjoy. Be careful as these nachos can get quite hot. I found it easier, believe it or not, to use a spoon to eat it.

This is one of those dishes where it's hard to stop eating it, it's so good. Michele was right.

It is yummy.

Regards,
Robin

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March 22, 2008 15:18 - A Basic Recipe for Mexican Salsa - Sent in by a reader

Richard Imboden, a reader of mine was kind enough to send in this recipe for Mexican Salsa. This recipe is made with canned tomatoes which is great anytime. Heck you can even take it camping and not worry about bruising the tomatoes.

Here are the ingredients:

• 1 can 4oz. diced green chiles


• 2 cans (12oz. each) of whole, peeled tomatoes


• 3 stalks cilantro, well chopped


• 2 - 3 green onions "pretty well chopped"


• 1 - 2 tsp. garlic salt

Directions:

Place the tomatoes, and some of the liquid they came in -- in a food processor and "Chop" for 2 or 3 seconds.

You want them between "chunky and soupy". Pour the tomatoes into a bowl and mix in the diced green chiles,
cilantro and the green onions.

Sprinkle the garlic salt evenly over the top of the mix, leaving it on top of the mix. Cover the bowl with plastic wrap and put it into the refrigerator for one hour.

Then uncover and gently mix in the garlic salt, re-cover and let the ingredients "cook" for another hour. You can vary the cilantro, green onions and garlic salt to your own taste.

Add jalapeno or habanero chiles (be careful with those) for added "fire!" This salsa recipe, with some of the liquid removed (using a colander) and then mixed with well-shredded roast beef, is a great ingredient for making deep-fried chimichangas.

It might be great for preparing oven-baked chimis, but I have never tried that. This recipe is a favorite at some of the Phoenix Fire stations, and is similar to the salsa that is served at Vally Luna Restaurants in the Phoenix area.

Thanks Richard for sharing this tomatoe salsa recipe.

Regards,
Rockin Robin

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February 15, 2008 16:36 - San Marcos, Texas Restaurant Review - Herbert's Taco Hut

One of my readers, Jared, sent this restaurant review in about a restaurant he loves in Texas. Check out his take on this small out of the way Mexican restaurant.

Herbert's Taco Hut - San Marcos, TX

I grew up in San Marcos, and to this day I cannot remember a better place to eat. I would go as a kid, and anytime I go back to central Texas, my vacation is planned around eating there.

A small, out of the way restaurant, when you walk onto the porch and enter, you can see how popular it is. People never cease to pack the house. The atmosphere is great; the mouthwatering smells and the rushing waiters, the walls are decorated with autographs and sports memorabilia, the music is always hot and upbeat.

You are seated as soon as someone decides to finish, because, chances are, it's a busy night. The white corn chips are served immediately with salsa, queso, and guacamole. They are thin and greasy.

The salsa wins awards, it doesn't need to be bombed with cilantro or jalapeņos, and the queso is the best I've ever had. It's not too milky or American-processed tasting.

The menu has plenty of choices, but I usually choose the tostada plate. My family orders enchiladas, and they definitely are a success. Most people can't cook good ones. The plates are always served steamy, and with rice and beans. The rice isn't bland, actually a success, unlike most restaurants.

My tostadas never cease to amaze me. The shell is cooked nicely, and the beans are delicious. Topped with fresh cilantro, lettuce, tomatoes, sour cream, and an amazing thin salsa.

The waiting is great, and when you pay at the booth, you grab a mint. You leave, and bam. You've had one of the best Tex Mex meals you've ever eaten.

Here are my ratings:

• Atmosphere: 5 of 5


• Service: 4 of 5


• Pricing: A bit above average, but something you'd expect at such a good restaurant. 4 of 5


• Food quality: without a doubt, 5 of 5


• Portions: not a kings plate, but enough to fill. 3.5 of 5

Would I go back? Absolutely

Herbert's Taco Hut
419 Riverside Dr.
San Marcos, TX 78666-6934
(512) 353-9323 and (512) 353-7440

Thanks Jared for sharing your experience with us. If you have a favorite Mexican restaurant you would like to share, please send it in.

Regards,
Robin

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