Rubio's Fresh Mexican Grill Fish Tacos by Devon Lantry

Rubio's Fresh Mexican Grill Fish Tacos by Devon Lantry

If you cannot get to Rubio's Fresh Mexican Grill, just cook up some of its tacos at home.

You can view this recipe here:  Rubio's Fresh Mexican Grill Fish Tacos by Devon Lantry

Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Here in Chicago, as in Mexico, we love our tacos.  Whether you’re a “native eater” as I like to say, or a latecomer to the taco scene; it only takes one trip to the local taqueria to transform your stomach into a bottomless pit.  It can be disconcerting at times to recognize you still want more and you’ve already eaten 5.

Tacos are also a bit of a curious creature, in that, although the filling is arguably the most important part; it is reduced to little more than chopped meat on a tortilla if not accompanied by the usual bells and whistles.  For the authentic diner, the normal toppings are finely chopped onion, cilantro, and a squeeze of lime juice.  With these, the stage is set for the entrance of the salsa, which is the crowning glory of the taco experience.

You can view this recipe here: Salsa Verde Para Tacos (Tomatillo Salsa for Tacos) Recipe by Amy Hernandez

Slow Cooker Salsa Chicken Recipe by Nicole Ramage

Slow Cooker Salsa Chicken recipe by Nicole Ramage

One of the most exhaustive searches that many people do is looking for food online. No matter now much you love tacos, spaghetti, or baked chicken, there is only so much you can eat before you want something more. This recipe for slow cooker salsa chicken is great for a family that loves spicy foods and chicken. For a milder version, follow the link. The beautiful thing about this recipe is also that it can be tossed in the crock-pot and forgotten about until you come home.

You can view this recipe here: Slow Cooker Salsa Chicken recipe by Nicole Ramage

Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble

Here is a recipe for beef burritos that will make you want more and more (or cada vez mas?) There are so many assertions that certain burrito recipes are authentic, that it’s hard to determine what truly is a bona fide Mexican method of making beef burritos. And, as with every country, the cooking is different in every region. There are no claims of authenticity here, but these are muy bueno!

Burritos are easy to make and so versatile because you can add anything to the mixture that you have on-hand. Throw in chopped carrots, peas, or any other vegetables. You can replace the potatoes with rice or use both. Make the recipe your own -- it’s a great way to use up leftovers.

You will need the beef to be fork tender so it pulls apart easily. You can leave a roast in the crockpot all day or cook it on the stove until it reaches the state of tenderness needed. If you’re using leftover beef, just simmer it on the stove until it easily shreds with a fork.

You can view this recipe here: Shredded Beef and Potato Burrito Recipe by Sherry Smith-Noble