Make-Ahead Tex-Mex Menu

By Mary Allen Perry
July 23, 2012
Jennifer Davick
What's on the menu? A bright mix of sunny Tex-Mex favorites inspired by summer's bounty.
Start Slideshow

1 of 8

Iced Hibiscus Sweet Tea

Photo: Jennifer Davick

Recipe: Iced Hibiscus Sweet Tea

Try this refreshing and flowery twist on the classic hot-weather staple.

Advertisement
Advertisement

2 of 8

Pink Cadillac Margaritas

Photo: Jennifer Davick

Recipe: Pink Cadillac Margaritas

Fast Flourish: Rub rims of chilled glasses with a lime wedge, dip in a saucer of coarse salt and sparkling sugar, and twirl to coat.

3 of 8

Chipotle Shrimp Cocktail

Photo: Jennifer Davick

Recipe: Chipotle Shrimp Cocktail

Chilling overnight is the secret to this shrimp cocktail's fresh and bold flavor.

Advertisement

4 of 8

Spicy Roasted Chile Peanuts and Pepitas

Photo: Jennifer Davick

Recipe: Spicy Roasted Chile Peanuts and Pepitas

Spicy Roasted Chile Peanuts and Pepitas are an addictive snack. Make extra because they're gone just as quickly as they're put out.

5 of 8

Chicken Enchiladas

Jennifer Davick

Recipe: Chicken Enchiladas

For a fast flourish, char one side of the tortillas directly over gas flames for a few seconds using tongs. These enchiladas are served with our super quick and easy (and oh-so-delicious) Tomatillo Salsa. If you aren't a fan of tomatillos or can't find them in your grocery store, swap in your favorite tomato variety or whip up one of our other salsa recipes to use as a topper.

6 of 8

Three Sisters Salad

Photo: Jennifer Davick

Recipe: Three Sisters Salad

Let the three sisters—squash, beans, and corn—spice up your dinner.

    Advertisement
    Advertisement
    Advertisement

    7 of 8

    Mango Tango

    Photo: Jennifer Davick

    Recipe: Mango Tango

    It takes two to tango. And this jalapeño-mango duo packs a punch.

    8 of 8

    Mexican Chocolate Ice-Cream Pie

    Photo: Jennifer Davick

    Recipe: Mexican Chocolate Ice-Cream Pie

    A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping pie. Make and freeze it up to one month ahead.

    Replay gallery

    Share the Gallery

    Up Next

    By Mary Allen Perry