A feast for your next mexican-themed party

Guacamole and corn chips.
Guacamole and corn chips. Photo THINK STOCK

EVERYWHERE I look there is another Mexican restaurant popping up or I am being invited to a Mexican-themed party of some sort.

So I thought I would share some of my favourite Mexican recipes with you this week. Enjoy.



  • 2 large avocados
  • 2 tbs salsa
  • 1 tbs sour cream
  • Juice of 1/2 lime
  • 1/2 small onion diced
  • 2 good pinches of salt
  • Splash of Tabasco

METHOD: Peel and deseed the avocados and place in a bowl with remaining ingredients. With a potato masher mash all together until well combined.

Serves 8.

Homemade salsa


  • 6 tomatoes finely chopped
  • 1 large red onion finely diced
  • 1/2 bunch coriander leaves chopped
  • Juice of 1 lime
  • 1 tsp chopped jalapenos
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

METHOD: Place all ingredients in a mixing bowl and combine well, check the seasoning.

Serves 8.

Chile con queso


  • 250g Philadelphia cream cheese
  • 375g jar Mexican salsa
  • 50ml sweet chilli sauce
  • Bunch chives chopped
  • Juice of half a lime

METHOD: In a saucepan add the salsa, sweet chilli, lime and the Philadelphia cream cheese. Slowly heat while stirring until combined. Remove from heat and stir in chopped chives.

Serves 8.

Bean dip


  • 1 onion chopped
  • 2 tins red kidney beans drained and washed
  • 1 tsp garlic
  • 2 tsp ground cumin
  • 1 tsp ground coriander seed
  • 1/2 cup water
  • 1 tbs olive oil
  • Salt and pepper

METHOD: In a saucepan on medium heat sweat off the onion, garlic and oil. Add the kidney beans and spices and cook for five minutes. Add the water and cook until three-quarters of it has evaporated. Season with salt and pepper and blend with a stick blender until smooth.

Serves 8.

Chilli-rubbed corn


  • 2 tsp dried chilli flakes
  • 6 tsp sea salt flakes
  • 8 fresh corn cobs peeled
  • Melted butter

METHOD: In a food processor or spice grinder place the chilli and salt and blend to a dust. In a large pot of boiling water cook the corn until tender and bright yellow. Remove from pot and using a pastry brush, coat corn with the melted butter. Dust with desired amount of the chilli salt mix.

Serves 8.



  • 200ml tequila
  • 100ml Cointreau
  • 90ml freshly squeezed lime juice
  • 5 cups ice
  • Salt to serve

METHOD: In a blender place the ice, tequila, Cointreau and lime juice and blend until slushy texture is formed. Cover rim of glass with salt by wetting the rim of the margarita glass and dipping in the salt so it sticks. Fill and enjoy.

Serves 8.

White sangria


  • 1/4 cup fine white sugar
  • 1/2 cup cognac
  • 1 granny smith apple sliced
  • 5 strawberries sliced
  • 1 orange sliced
  • 2 bottles of sauvignon blanc
  • 1L chilled soda water
  • Ice cubes to serve

METHOD: Combine sugar, cognac and wine in a large jug or punch bowl until sugar has dissolved. Add the chopped fruit, cover and refrigerate overnight. Add the soda water and ice just before serving.

Makes 16 drinks.

Topics:  cooking mexican food

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