La Mexicana Salsa Presents: Baja Kahuna Rolls

Welcome to “La Mexicana Salsa Presents”
This months video recipe is fresh and delicious Baja Kahuna Rolls!

For this recipe you will need:
1 cup of steamed sushi rice (or any kind of leftover rice you have but preferably)
2 sheets of seaweed nori paper
1 cup of left over ceviche (See recipe vlog for Ceviche below)
1 tablespoon of mayo (optional)
½ teaspoon of siracha sauce or hot chili paste (to taste)
½ cup of La Mexicana Guacamole

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You can “like” La Mexicana Salsa below or you can tweet your love for fresh flavor and your own recipe ideas @lamexicanasalsa on twitter.
Buen Provecho y Saludos Amigos!

La Mexicana Salsa Presents: CEVICHE

Welcome back to “La Mexicana Salsa Presents”
This months video recipe is fresh and delicious Ceviche!

For this recipe you will need:
1/2 cup of fresh La Mexicana Salsa (Hot or Medium)
1 and a 1/2 cup of Lump Crab Meat
1 sprig of fresh cilantro
1/2 cup of lime or lemon juice
1 tostada or cup of tortilla strips
Pinch of garlic salt and fresh cracked pepper to taste

Be sure to subscribe to us on youtube for more fast and fresh recipes from our kitchen to yours!
You can “like” La Mexicana Salsa below or you can tweet your love for fresh flavor and your own recipe ideas @lamexicanasalsa on twitter.
Buen Provecho y Saludos Amigos!

La Mexicana Salsa Presents: QUESADILLAS

Bienvenidos a “La Mexicana Salsa Presents”!
A monthly video recipe blog made exclusively for La Mexicana Fresh Salsa.
This months recipe is fast and easy cheesy QUESADILLAS!

For this recipe you will need:
1 cup of fresh La Mexicana Salsa (Hot or Medium)
1 and a 1/2 cup of Shredded Mexican Cheese
4 flour tortillas
1 sprig of fresh cilantro (optional)
1 cup of sour cream (optional)
Pinch of garlic salt and fresh cracked pepper to taste

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Visit www. lamexicanasalsa.com for more recipe ideas and updates.
You can “like” La Mexicana Salsa at http://www.facebook.com/lamexicanasalsa or you can tweet your love for fresh flavor and recipe ideas @lamexicanasalsa
Buen Provecho y Saludos!

The LA MEXICANA Family History

La Mexicana Salsa and Food Products Founder & CEO, Gene Page, has been in the fresh produce business for over 50 years. Gene knew as a teenager in the 1940′s that he enjoyed the hard work, the early mornings and the fast pace business of the bustling Los Angeles produce market in the still blossoming city of down town Los Angeles. Operating his own produce stands as a teenager and later owning two neighborhood markets by the time he was in his thirties. He soon after founded a wholesale produce company and La Mexicana salsa’s parent company, Crowers Marketing, where Gene enjoys 3 generations of the Page family working together in the family business for over 25 years.

La Mexicana salsa is based in Southern California and began first production in the early nineteen-eighties, at a time when there was no standard for “fresh salsa.” In 1982, Gene developed a fresh tomato and jalapeno salsa and named the salsa “La Mexicana” after his wife, Dora. The salsa remains such a phenomenal success that it has launched the brand as a household name in stores nationwide. La Mexicana salsa has set the standard for fresh salsa by using only the freshest vegetables available and continues to redefine that standard to this day.

DORA’S LA MEXICANA FRUIT SALAD

Ingredients

1 ripe honey dew (Or Jicama sticks to substitute.)
1 container of La Mexican Pineapple Mango Salsa
cayenne pepper, according to taste
shredded coconut, (optional)

Directions

Peel and remove skin and seeds from honeydew. Cube honeydew and place in bowl. Squeeze lemon over honeydew and spoon Pineapple Mango Salsa on top. Mix well, cover with plastic wrap and chill for 20 minutes before serving. Sprinkle cayenne pepper or shredded coconut over salad before plating.

LA GRINGA DIP

Ingredients

1 cup sour cream
1/4 cup La Mexicana Salsa
pinch of paprika
salt, according to taste

Directions

Mix all ingredients in a bowl and chill for 20 min before serving.
Serve over baked potatoes, tacos, omelettes, burritos, or as a dip.

SWEET & SOUR TROPICAL CHICKEN

Ingredients

1 10 oz. container of La Mexicana Pineapple Mango Salsa
1 lb. boneless chicken breasts, cut into 1-inch cubes
1 chopped onion
1 chopped green pepper
2 thinly sliced carrots
3 tablespoons soy sauce
2 tablespoons cooking oil
1 tablespoon sugar salt and pepper according to taste
4 cups cooked rice, heated

Directions

Heat oil in a large skillet or wok over high heat. Add cut chicken, onions, green peppers, and carrots. Sautee until golden brown and chicken is cooked. Add soy sauce and sugar. Remove pan from heat and carefully fold in La Mexicana Pineapple Mango Salsa. Add salt and pepper. Spoon mixture over rice and serve.

Serves four. May substitute with favorite fish or seafood.

ARROZ A LA MIMI

Ingredients

1 cup La Mexicana Salsa
1 1/4 cups chicken broth
1 cup rice
1 cup corn
4 spoonfuls vinegar
1/2 cup of shredded cheese (optional)
1 sliced radish or tomato (optional)
garlic, salt and pepper according to taste

Directions

In a saucepan, combine rice with all ingredients except the vegetables. Bring to a boil over a low heat until the rice becomes tender. Add corn and salsa, and garnish with cheese radishes or tomato slices. Serves four.

RELLENO a LA MEXICANA

Ingredients

1 cup La Mexicana Salsa
2 1/2 cups ground beef, shredded beef, or chicken breast (golden brown)
1 8 oz. can tomato puree
garlic, salt and pepper according to taste

Directions

Mix all ingredients in a saucepan, and heat until boiling. Serves 12 tacos, burritos, or enchiladas. Goes well with La Gringa Dip.