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Refried Beans

Refried Beans .jpg


1 Tablespoon Oil

1 Tablespoon Mexico Spice Blend

3 garlic cloves, diced

½ yellow onion, diced

2 cans pinto bean


1) Heat canola oil in a heavy skillet over medium heat, add the spices, garlic, and onion.

2) Cook until onions become brown on both sides, 4 to 5 minutes.

3)  Stir pinto beans & salt, and cook until beans are thoroughly heated, about 5-10 minutes. Stir occasionally.

4) Smash bean mixture with a potato masher to desired texture or blend in a blender until mixture is smooth.

5) Serve with rice, guacamole, and pico de gallo.

Chicken Fajita

Chicken Fajita.jpg


1 Tablespoon oil

1 Tablespoon Mexico Spice Blend

1 Tablespoon lemon juice

4 gloves garlic, finely diced

1 yellow onion, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 green bell pepper, julienned

2 chicken breasts, sliced into thin strips

tortillas, cilantro, lemon juice


1) In a large bowl combine oil, lemon juice and spice blend to create a marinade; add the chicken and mix well until the chicken is well coated in the marinade

2) In a large skillet, sauté the garlic, onion, and peppers and onions until crisp-tender. 

3) In the same skillet, and the marinated chicken and cook over medium-high heat for 5-6 minutes or until no longer pink.

4) Spoon the mixture down the center of tortillas; fold in half. Serve with salsa, guacamole, and rice.

Mole Poblano

Mole Poblano.jpg


2 Tablespoons Oil

1 Tablespoon Mexican Spice Blend

4 cloves fresh garlic, finely diced

1 large yellow onion, diced

4 tomatoes, chopped

1 cup water

¼ cup peanut butter

¼ cup cocoa powder

2 large chicken breasts, cut in 1-inch cubes

1 teaspoon salt

raisins, cilantro, slivered almond


 1) Heat large skillet over medium heat.  Add the oil and spices; cook for 1-2 minutes or until spices begin to sizzle.

2) Add the garlic, and onion and stir until onions are soft and golden, 3-5 minutes.

3) Add the tomatoes, water, peanut butter, and cocoa and mix together until sauce begins to thicken.

4) Once sauce is of a thick consistency, add the chicken and let simmer over low-heat until chicken is completely cooked.

5) Add salt to taste and top with raisins, cilantro, and slivered almonds.  Serve over rice and enjoy.