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Cornish miners travelled to Mexico in the 19th Century to work in the silver mines, and their legacy lives on through the popularity of football, and the pasty (or paste in Spanish). It’s a hugely popular snack in Central Mexico and faithful in many ways to the Cornish original, just with a Mexican twist on the flavours!
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Prep: 20 mins
Cook: 2 hours
Mexican Pasties
Here we’re celebrating the flavours of Southern California, using lots of citrus with a touch of south-of-the-border heat to make a delicious and very simple dish that’s equally good cooked in a hot oven or on a barbeque in the summer.
Cook: 45 mins
Citrus Grilled Chicken
Five way chilli is the invention of Macedonian immigrants who adapted a Greek stew, retaining key spices such as cinnamon and allspice, but also adding chilli powder and serving it over spaghetti. The chilli can be customised in five ‘ways’ with added beans, cheese, tomato, sour cream and diced onion.
Cook: 1 hour 20 mins
Cincinnati Five Way Chilli
The chilli dog is a creation that’s become popular both around the USA and around the world. Here we’re using the Taco Legend blends to add extra depth of flavour to this simple dish - add a squirt of American mustard on top for the finishing touch!
Prep: 5 mins
Chilli Dog
Borracho are also known as ‘drunken’ beans due to the addition of beer which adds a rich, bittersweet depth of flavour, and together with the Taco Legend spices makes a delicious and unusual side dish.
Prep: 15 mins
Borracho Beans
Black beans originate from Central and South America where their low cost and rich nutritional content means they form a fundamental part of the diet. In Mexico this dish is called 'frijoles negros', and it's very often served as part of a main meal.
Cook: 20 mins
Black Beans
This sweet and tangy sweetcorn relish is often served with burgers, hot dogs or at a barbeque, but it also works really well with tacos. The addition of ANCHO BLEND adds an extra boost of colour and fragrance, as well as a rich, spicy flavour.
Prep: 10 mins
Cook: 15 mins
Sweetcorn Relish
Sopaipillas, a kind of fried, doughnut-like pastry, are popular in New Mexico, where they can be served either savoury or sweet. Here we’re making sweet sopaipillas tossed in CANELA-flavoured sugar. Serve them hot from the pan with a scoop of vanilla ice cream for a delicious contrast of flavours, textures and temperature.
Prep: 0 mins
Cook: 40 mins
Sweet Sopaipillas
Red beans - a dish from Louisiana of beans slow cooked with Cajun seasoning, sausage, ham or pork bones - would normally be served with rice to make a really inexpensive and satisfying meal. Adding the Taco Legend spices in this version gives an extra element with a delicious and slightly spicy, smoky Mexican flavour.
Red Beans
Pecan pralines were originally brought to Louisiana by French settlers, and are now often served in Tex-Mex restaurants as a sweet treat at the end of a meal. They’re very easy to make at home and here we’re adding CANELA BLEND and a pinch of CHIPOTLE BLEND for a slightly savoury, smoky and spicy flavour.
Cook: 1 hour
Pecan Pralines
The Navajo taco is a much-loved Arizonan speciality with a controversial history, as the base of fry bread is a legacy of the meagre dried food rations given to Native Americans when they were moved onto reservations. For many people there, this dish represents their community surviving and then thriving against all the odds.
Cook: 1 hour 30 mins
Navajo Taco
Mexican workers moved to the Mississippi Delta in the early 20th century, and brought their tamale-making skills with them. Local cornmeal was substituted for masa flour, they became spicier to suit the tastes of the African-American labourers, and were boiled in a rich broth rather than steamed for an extra-delicious flavour.
Mississippi Delta Hot Tamales
Rice was brought to Mexico by the Spanish in the 1500s, and is usually served in combination with beans as a side for a main course. The fried pepper, onion, garlic and ORÉGANO BLEND in this version give a lovely depth of flavour to this simple dish.
Cook: 30 mins
Mexican Rice
Compared to tacos, burritos and tostadas, the humble burger can look a bit plain, so Mexican cooks added their own twists to inject some more exciting contrasts. Here we’re using a bit of ham (or even better, Spam) for a flavour boost, as well as avocado and a special pickled red onion chipotle burger sauce for a touch of heat!
Prep: 25 mins
Hamburguesa Mexicana
New Mexico is famed across America for its green chillies, grown in the fertile land around the Rio Grande river which flows through the state on its way to the Gulf of Mexico. They add a mild, rich, herbal flavour and find their way into all kinds of dishes there, such as this simple green chile stew.
Green Chile Stew
In New Mexican restaurants, you’re always asked if you want your enchiladas with red sauce, green sauce, or ‘Christmas-style’, which is of course both red AND green sauce! It’s a great way to enjoy the best of both, and in the true American way - why choose when you can have it all?
Enchiladas 'Christmas' Style
The invention of the crispy tortilla shell in the mid-20th century was a breakthrough moment for the popularisation of Mexican food around the USA. In Mexico, corn tortillas are made fresh every day, but the crispy tortilla shell’s long shelf life helped to introduce millions to the delicious taste of their first taco!
Cook:1 hour
Crispy Shell Tacos
This simple bean salad was invented in a restaurant in Houston - it was jokingly referred to as ‘Cowboy Caviar’, and the name stuck! It’s a delicious and fresh-tasting mix of beans, corn, onion and peppers, and makes a great side dish or light lunch.
Prep: 30 mins
Cook: 25 mins
Cowboy Caviar
Fresh sweetcorn adds a spectacular colour and sweet burst of flavour to this simple chopped salsa. Serve as a vivid veggie accompaniment with tacos, or just as a chunky condiment for a piece of grilled chicken or fish at a barbeque.
Cook: 5 mins
Corn Salsa
The chocodilla is a sweet version of a quesadilla - a tortilla that would usually be stuffed with cheese then folded in half and toasted. Here the cheese is replaced with chocolate and marshmallows, which makes an incredibly simple but delightfully gooey and decadent finish for any Taco Legend feast!
Cook: 10 mins
Chocodilla
These fries are served with a mild red chile gravy on top, and are often dished up at Mexican restaurants and takeaways in the Southwestern states of America. It’s a bit like a British chip-shop classic, just with a Mexican twist!
Cook: 50 mins
Chile Cheese Fries
The original nachos were said to have been invented by an enterprising Mexican waiter in a Texan border town in 1941, but it was the addition of this distinctively American liquid cheese sauce that really turbocharged their popularity, and led to them being served at sports events and movie theatres around the country.
Cheesy Nachos
The cheese crisp is a uniquely Arizonan creation, but it’s hard to believe such a simple and delicious idea isn’t going to spread further! It’s made from a large flour tortilla topped with cheese then baked until crisp, and you can make it your own with extra toppings like roasted chillies, spicy beef mince or shredded chicken.
Cheese Crisp
Nothing beats a good BBQ sauce, and here we’re using our CHIPOTLE BLEND to add a wonderful smoky flavour and a touch of heat to balance the sweetness and acidity. It’s as good slathered over a piece of grilled chicken as it is to dip your fries into!
BBQ Sauce