Mi Mexico

Domino's

Riverside Cafe

Bombay Grill's Tasty India

Jasmine Bistro

Bob's Burgers & Brew - Burlington

Chipotle Mexican Grill

Tacos Tecalitlan

Burger King

Olde Towne Grainery Tea Room & Galleria

Taqueria Corazon Nayarita

Taqueria Mi Cocina

Applebee's Neighborhood Grill & Bar

El Gitano Mexican Restaurant

Off The Hook

Fast Food Burrito, Mexican, Taco, Tex-Mex, Vegetarian

Taco Bell

Bob's Burger's & Brew

Cynthia's Bistro

Taqueria Los Jarritos

Fast Food, Breakfast, Coffee Shop, Hamburger, Sandwich Shop

McDonald's

Jack In The Box

Gordy's Pizza & Pasta

Pizza Hut

Lotus Tea Bar & Studio

In a skillet over medium heat, add olive oil and ground beef. Cook until browned, breaking it apart with a spatula.

Prepare the Beef

Add the taco seasoning to the beef and mix well. Stir in the black beans and cook for an additional 5 minutes until heated through.

Season the Beef

In a separate pan, warm the corn tortillas over medium heat for about 1-2 minutes on each side until pliable.

Warm the Tortillas

On each tortilla, layer the beef mixture, shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Assemble the Tacos

Top with fresh cilantro and avocado slices. Squeeze lime juice over the tacos before serving.

Garnish and Serve

Corn Tortillas

Ground Beef

Black Beans

Shredded Lettuce

Diced Tomatoes

Shredded Cheese (Cheddar or Mexican Blend)

Sour Cream

Taco Seasoning

Olive Oil

Fresh Cilantro

Avocado

Lime

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. Add flour, salt, and olive oil. Knead until smooth. Let rise for 1 hour.

Make the Dough

Preheat the oven to 475°F (245°C). Roll out the dough on a floured surface. Spread pizza sauce over the base. Add mozzarella cheese, pepperoni, bell peppers, and olives.

Prepare the Pizza

Transfer the pizza to a baking sheet and bake for 15-20 minutes until the crust is golden and cheese is bubbly.

Bake the Pizza

Preheat the oven to 400°F (200°C). In a bowl, mix melted butter, buffalo sauce, garlic powder, salt, and black pepper. Toss chicken wings in the sauce mixture.

Prepare the Wings

Place wings on a baking sheet and bake for 40-45 minutes, flipping halfway through, until crispy and cooked through.

Bake the Wings

All-purpose flour

Active dry yeast

Warm water

Sugar

Salt

Olive oil

Pizza sauce

Shredded mozzarella cheese

Pepperoni slices

Bell peppers (sliced)

Olives (sliced)

Chicken wings

Buffalo sauce

Butter

Garlic powder

Black pepper

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix until well combined, then divide into four equal portions and shape them into patties.

Prepare the Patties

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired level of doneness.

Cook the Patties

In the last minute of cooking, place a slice of American cheese on each patty and cover with a lid to melt the cheese.

Add Cheese

While the cheese is melting, toast the burger buns on the grill or in a toaster until lightly golden.

Toast the Buns

On the bottom half of each bun, layer a lettuce leaf, the cheesy beef patty, tomato slices, and any additional toppings you prefer, such as ketchup, mustard, and pickles. Top with the other half of the bun.

Assemble the Burgers

Serve the burgers warm with a side of fries or your favorite side dish.

Serve

Ground beef

Onion powder

American cheese slices

Burger buns

Lettuce

Tomato slices

Ketchup

Mustard

Pickles

In a large bowl, mix the yogurt, garlic, ginger, garam masala, cumin seeds, turmeric, red chili powder, and salt. Add the chicken thighs to the marinade, coating them well. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

Prepare the Rice

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown. Add the marinated chicken and cook for about 10-15 minutes, stirring occasionally, until the chicken is cooked through.

Cook the Chicken

Add the soaked rice to the pot with the cooked chicken. Pour in 4 cups of water and add salt to taste. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender and has absorbed the water.

Combine Rice and Chicken

Fluff the rice with a fork, garnish with chopped cilantro, and serve hot.

Basmati rice

Chicken thighs, boneless and skinless

Yogurt

Onion, finely chopped

Garlic cloves, minced

Ginger, grated

Cilantro, chopped

Garam masala

Cumin seeds

Turmeric powder

Red chili powder

Vegetable oil

Water

Rinse the Jasmine rice under cold water until the water runs clear. In a medium pot, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.

Cook the Jasmine Rice

In a large skillet, heat 1 tablespoon of oil over medium heat. Add the Thai red curry paste and stir-fry for about 1 minute until fragrant. Pour in the coconut milk and bring to a simmer.

Prepare the Curry

Add the shrimp and sliced bell pepper to the skillet. Cook for about 5-7 minutes or until the shrimp are pink and cooked through. Stir in the lime juice, fish sauce, sugar, and salt.

Add Shrimp and Vegetables

Remove from heat and stir in the fresh basil and chopped cilantro. Adjust seasoning with chili flakes as desired.

Finish with Fresh Herbs

Serve the curry over a bed of Jasmine rice and garnish with additional cilantro if desired.

Jasmine rice

Coconut milk

Shrimp, peeled and deveined

Thai red curry paste

Bell pepper, sliced

Fresh basil leaves

Lime juice

Fish sauce

Chili flakes

In a mixing bowl, combine ground beef, salt, black pepper, garlic powder, and onion powder. Mix until just combined and form into 4 equal patties.

Preheat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side or until they reach your desired doneness.

During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt.

Toast the buns on the grill or skillet. On the bottom half of each bun, place a lettuce leaf, followed by the cheesy patty, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Chill the beer in the refrigerator or over ice. Serve cold with the burgers.

Serve the Brew

Cheddar cheese

Tomato

Beer (lager or ale)

Rinse 1 cup of brown rice under cold water. In a pot, combine the rice with 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and water is absorbed.

Cook the Rice

Heat the black beans in a small pot over medium heat until warmed through. Add salt to taste.

Prepare the Beans

Marinate the chicken in olive oil, lime juice, and salt for at least 30 minutes. Grill over medium heat for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing.

Grill the Chicken

In a large bowl, layer cooked brown rice, black beans, grilled chicken, shredded cheese, pico de gallo, corn salsa, sour cream, and guacamole. Top with fresh cilantro and a squeeze of lime juice before serving.

Assemble the Bowl

Brown rice

Black beans

Grilled chicken

Shredded cheese

Sour cream

Pico de gallo

Corn salsa

Guacamole

Fresh cilantro

In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat.

Add taco seasoning to the cooked beef, along with 2/3 cup of water. Stir well and simmer for about 5 minutes until thickened.

In another skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until pliable.

On each warm tortilla, add a generous amount of the seasoned beef, followed by shredded lettuce, diced tomatoes, shredded cheese, sour cream, jalapeños, and cilantro.

Serve immediately with lime wedges on the side, if desired.

Taco seasoning

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese (cheddar or Mexican blend)

Sliced jalapeños

Chopped cilantro

In a large bowl, mix the ground beef with salt and black pepper. Divide the mixture into two equal portions and form into patties.

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

In the last minute of cooking, place a slice of cheese on each patty and cover to allow the cheese to melt.

While the patties are cooking, slice the burger buns in half and toast them on the grill or in a toaster until golden brown.

Spread ketchup and mustard on the bottom half of each bun. Add the cooked patty with melted cheese, followed by lettuce, tomato slices, and pickles. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides.

Lettuce, shredded

Tomato, sliced

Pickles, sliced

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Preheat the Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, cream the softened butter with the granulated sugar until light and fluffy.

Cream Butter and Sugar

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Combine Wet and Dry Ingredients

Gently fold in the fresh berries into the batter.

Fold in Berries

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Pour and Bake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.