A Mexican Asian fusion dish that uses gyoza wrappers as tartlet shells then filled with a mixture of eggs, green chiles, sour cream and Mexican oregano. Serve as fun little appetizers or serve 2 with a green salad for a light lunch or brunch
Firey-hot habaneros are combined with onion, bitter orange and onion to form this spicy condiment. Serve along side grilled or roasted pork.
This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.
Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete like the one shown. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.
Drizzle sauce over fish, shrimp or vegetables while grilling and serve with the mango salsa.