(Family Features) Football season, for many people, is just as much about the food as it is about the action. No matter who’s playing and whether you’re at a tailgate or living room watch party, one thing is for sure: football and flavor go hand-in-hand.
When you’re huddling up to figure out how to score a touchdown with your game day spread, consider taking your snacks to the next level by adding an authentic Mexican flair. Opt for traditional Mexican ingredients like chorizo, queso fresco or cotija in meals and snacks that are already football mainstays, including nachos, tacos and quesadillas, and consider all the possibilities that incorporating these flavorful ingredients can add to other classic dishes like sliders and potato skins.
Ideal for tailgate season, Cacique, one of the country’s top Mexican food brands, offers Mexican-Style Queso Dips – made with real queso fresco and available in Queso Blanco, Southwestern, Jalapeño and Chipotle flavors – and Fully Cooked Chorizos – made with authentically seasoned premium pork shoulder and available in classic, Chorizo with Bacon & Potato, Chorizo with Eggs and Chorizo with Queso varieties – to help fans easily add Mexican flavor to indulgent game day favorites. Both use high-quality ingredients and are microwavable, so they taste authentic and can be ready in minutes so no one misses any of the big plays or touchdowns.
Consider these twists you can add to your favorite game time snacks:
- Loaded Avocados: Give avocados the potato skin treatment by loading them up with delicious toppings like chorizo, queso fresco and crema – just don’t eat the skin.
- Cheese Fries: Drizzle queso dip over French fries or top with crumbles of flavorful Cacique Chorizo and Cotija in a recipe like these Baked Sweet Potato Fries with Chorizo and Cotija.
- Robust Sliders: Skip regular beef patties and spoon the rich seasoning and punch of flavor that chorizo brings to your favorite slider rolls then top with your favorite cheese and salsa.
- Mac and Cheese: For a new take on mac and cheese, toss cooked macaroni noodles with your favorite Cacique Queso Dip and top with crushed tortilla chips in a recipe like this Southwestern Mac and Queso.
Discover more ways to incorporate Mexican flair into your game day spread at caciqueinc.com .
Baked Sweet Potato Fries with Chorizo and Cotija
- 4 large sweet potatoes, peeled and cut lengthwise into 1/2-inch wide sticks
- 3 tablespoons olive oil
- freshly ground black pepper
- 1 package Cacique Fully Cooked Chorizo
- 1 cup Cacique Cotija, crumbled
- 2 tablespoons chopped fresh cilantro
- Heat oven to 400° F and lightly grease large, rimmed baking sheet.
- In large bowl, toss sweet potato sticks with olive oil.
- Lay fries in single layer on prepared baking sheet and sprinkle lightly with salt and pepper. Bake 15-18 minutes, shaking pan several times, until tender and lightly browned.
- When fries are almost done baking, microwave chorizo 3-4 minutes.
- To serve, place golden brown fries on serving platter and spoon chorizo over top. Sprinkle with cotija and fresh cilantro.
Southwestern Mac and Queso
- 1 package Cacique Queso Dip
- 1 box macaroni, cooked according to package instructions
- 1/4 cup Cacique Queso Fresco, crumbled
- 1/2 cup tortilla chips, crushed
- Microwave queso dip 2-3 minutes; stir. Pour over cooked macaroni and toss until thoroughly coated.
- Sprinkle crumbled queso fresco and crushed tortilla chips over macaroni before serving.
(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.
The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.
Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.
Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.
Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.
Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.
Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.
Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.
Six Global Spreads for Sweet Corn
- North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
- South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
- Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
- Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
- Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
- Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.
Mexican Style Corn
- 4 ears fresh Sunshine Sweet Corn, husked
- 1/4 cup mayonnaise
- 4 ounces Cotija or feta cheese
- 1 teaspoon chili powder
- 4 lime slices
- Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
- Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.
Charred Corn Tacos with Radish Zucchini Slaw
- 4 ears Sunshine Sweet Corn
- Extra virgin olive oil, as needed
- Salt and freshly ground pepper, as needed
- 1/2 cup torn cilantro, parsley and mint leaves
- 1/2 small red onion, thinly sliced
- 2 1/2 tablespoons fresh lime juice
- 1 teaspoon maple syrup
- 1 cup radishes, cut into matchsticks
- 1 small zucchini, cut into matchsticks
- 1 jalapeno, seeded and thinly sliced
- 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
- 10 to 12 small (6-inch) soft corn tortillas
- Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
- In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
- Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
- To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.
Fire Roasted Corn and Chorizo Dip
Serves: 8 to 12
- 3 to 4 ears Sunshine Sweet Corn
- 1 small onion, peeled and sliced into rings
- 1 small red bell pepper
- 1 cup cooked chorizo
- 3 cloves garlic, minced
- 1(8-ounce) package cream cheese, softened
- 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
- 1/4 cup chopped green onions
- Preheat oven to 400°F and preheat grill to high heat.
- Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
- Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
- Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
- Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.
Source: Sunshine Sweet Corn
Try these authentic and traditional recipes to celebrate Hispanic heritage with flavor
(Family Features) From secret recipes handed down for years, to the everyday café con leche, milk has always been a part of traditional Latin American food. Hispanic Heritage Month, which lasts through mid-October, is a perfect opportunity for families to embrace and celebrate the culture, impact and contributions of generations of Hispanic Americans.
Food is deeply rooted in Hispanic culture, and real dairy milk is a key ingredient in many popular dishes. Milk brings flavor to traditional foods and provides a simple way to get families essential nutrients they need.
Try these six traditional recipes to enjoy during this festive time with the flavors of Hispanic culture with milk. Visit MilkLife.com for additional recipe inspiration and tips from experts.
An excellent appetizer or side dish, authentic Mexican Queso Fundido with Chorizo is a staple for your celebration as a delicious, crowd-pleasing snack. Serve with corn tortillas and it will be the star of your next fiesta!
These traditional Mexican sweet breads get their name from their round shape and unique, striped “shell-like” topping. Topped with layers of vanilla and chocolate, these rolls have just the right amount of sweetness to enjoy during breakfast paired with an 8-ounce glass of milk or café con leche.
Chef Lorena Garcia offers her take on this easy and versatile Venezuelan specialty. Made with nutrient-rich milk and shredded cheese, you can serve these alone, filled with your favorite veggies or topped with an egg for more protein at breakfast, lunch or dinner.
Inspired by one of the most popular desserts in Latin American culture, this rice pudding gets kicked up a notch, flavored with strong Cuban espresso and topped with a bitter chocolate cream. This comforting and simple dessert is guaranteed to satisfy any sweet tooth.
Spice up your family dinner with this recipe for flavorful pork cooked in milk. The delicious aromatics of white wine, garlic, orange peel and the sweetness of the milk make for a vibrant and tender dish that is sure to excite your taste buds.
From food blogger and Youtuber Lily Ramírez comes a delicious Venezuelan dessert for all fans of coconut! These quick and easy treats combine sweetened coconut and milk to create bite-sized coconut balls with flavors you simply cannot beat.