For those who are curious about the Mexican cilantro recall, please be assured that 100% of our cilantro is grown in the USA, and is therefore exempt. Please contact us with any questions, or if you require supporting documentation.”
This author has yet to write their bio.Meanwhile lets just say that we are proud bjorn contributed a whooping 11 entries.
Entries by bjorn
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 […]
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 […]
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 […]
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 […]
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 […]
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.
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 […]
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 […]
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.