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This Latin-inspired menu includes fresh, healthy flavors.

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simple mexican salad

Spicy Cucumber and Orange Salad

Chili powder and lime juice are the secret ingredients in this cucumber and orange salad.

Makes 4 servings.



  1. Wash hands with soap and water.
  2. Wash the cucumbers, oranges and lemon or lime under cold running water.
  3. Slice the cucumbers. Peel and cut the oranges into small pieces.
  4. Place cucumber slices and orange pieces in a medium size bowl. Add chili powder, lemon or lime juice and salt.

For nutrition information, please visit Spicy Cucumber and Orange Salad at USDA’s MyPlate Kitchen.

chicken pozole soup in a serving dish

Chicken Pozole Soup

This traditional Mexican soup has a deep flavor using a whole chicken. Hominy can be found in the canned food aisle of the grocery store.

Makes 6 servings.


  • 1 chicken (whole, skinned and cut into pieces)
  • 8 cups water
  • 1/2 cup onion (chopped)
  • 1/4 teaspoon pepper
  • 4 tablespoons chili powder (1/4 cup)
  • 1 can tomato sauce (8 ounce)
  • 1/2 teaspoon oregano (dried)
  • 4 cups canned hominy, white or yellow (2 - 15 ounce cans, rinsed and drained)
  • 3 cups iceburg lettuce (shredded)
  • 6 lime wedges


  1. Wash hands with soap and water.
  2. Put chicken pieces in a large pot and cover with the 8 cups of water. Simmer over medium heat for 1 hour.
  3. Add the chopped onion, pepper, chili powder, tomato sauce, and oregano to simmering chicken.
  4. After the chicken is thoroughly cooked take the pieces out of the pot and remove most of the bones from the chicken and the pot.
  5. Return chicken to the pot.
  6. Add the rinsed hominy to the pot of chicken and simmer for another 45 minutes.
  7. Serve with lettuce and a wedge of lime.

For nutrition information, please visit Chicken Pozole Soup at USDA’s MyPlate Kitchen.

hearty mexican soup in a square white bowl

Hearty Mexican Soup

Easy to make and delicious to eat, this soup can be made in under an hour! Squeeze the other half of the lime over the soup before serving for extra flavor.

Makes 4 servings.


  • 1 onion (small, chopped)
  • 4 cloves garlic (minced)
  • 1 can tomatoes, diced (12-oz can, low sodium, drained and rinsed)
  • 2 cans black beans (15-oz can, low sodium, drained and rinsed)
  • 2 potatoes (large, peeled and diced)
  • 4 cups water
  • 1/2 cup cilantro (fresh, chopped)
  • 1/2 lime (squeezed)
  • 1 pinch cumin powder


  1. Wash hands with soap and water.
  2. In a large pot cook onion, garlic and tomatoes on medium-high heat for 3 minutes. Stir often.
  3. Add beans, potatoes and water. Bring to a boil, then reduce to low-medium heat. Cover and continue to cook slowly for 20 minutes.
  4. Add cilantro, cumin and lime. Stir and continue to simmer for 10 minutes.
  5. Serve warm; sprinkle cilantro on top.

For nutrition information, please visit Hearty Mexican Soup at USDA’s MyPlate Kitchen.

fish tacos on a plate with lime garnish

Simple Fish Tacos

Seasoned chunks of cod topped with fresh diced tomatoes, shredded cabbage, a squeeze of lime, and a dollop of cilantro-infused sour cream are all served on top of a warm corn tortilla. These fish tacos are the perfect combination of simplicity and excitement.

Makes 6 servings.


  • 1/2 cup sour cream (non-fat)
  • 1/4 cup mayonnaise (fat-free)
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 packet taco seasoning (divided)
  • 1 pound cod or white fish fillets (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 2 cups red and green cabbage (shredded)
  • 2 cups tomato (diced)
  • 12 corn tortillas (6-inch, warmed)
  • lime wedges (for serving)


  1. Wash hands with soap and water.
  2. In a small bowl, combine sour cream, mayonnaise, cilantro, and 2 Tbsp seasoning mix.
  3. In a medium bowl, combine cod, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook stirring constantly, over medium-high heat for 4-5 minutes or until cod flakes easily when tested with a fork.
  4. Fill warm tortillas with fish mixture.
  5. Top with cabbage, tomato, sour cream mixture, lime wedges, and taco sauce.

For nutrition information, please visit Simple Fish Tacos at USDA’s MyPlate Kitchen.

Eggs, tortillas, pepper, onion, and cheese in a skillet


Eggs, tortillas, pepper, onion, and cheese are a tasty combination in this quick and easy recipe.

Makes 4 servings.


  • 4 tortillas (large)
  • 3 tablespoons canola oil
  • 1/4 cup bell pepper
  • 1/4 cup onion
  • 4 egg (lightly beaten)
  • 4 tablespoons cheddar cheese, low-fat (grated)


  1. Wash hands and cooking area.
  2. Tear tortillas into small pieces.
  3. Heat oil in a medium-sized pan.
  4. Add tortillas and stir until pieces begin to brown.
  5. Add peppers and onion; sauté until soft.
  6. Add eggs; stir until the eggs are cooked.
  7. Remove from heat and sprinkle on the grated cheese.
  8. Cover the pan and let cheese melt.
  9. Serve immediately.

For nutrition information, please visit Migas at USDA’s MyPlate Kitchen.

corn tortillas

Corn Tortillas

Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking aisle of your grocery store.

Makes 12 servings.


  • 2 cups masa harina (instant)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter (at room temperature)
  • 1 1/2 cups water (warm)


  1. Wash hands with soap and water. 
  2. Measure the masa harina and salt into a large bowl. Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon. Add the water and mix with a wooden spoon or with your hands until a soft dough forms. Cover the dough with a clean cloth and let rest for 5 minutes.
  3. Divide the dough into 12 pieces and roll each piece into a ball.
  4. To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press Put a ball of dough in the center of the plastic. Then place another piece of plastic wrap on the top of the dough. Press the dough flat in the press.
  5. Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic (which can be reused). Flip the tortilla off of the plastic onto a hot griddle. Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden. Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly. Cook for one to two minutes more, until the tortilla appears to be done.

For nutrition information, please visit Corn Tortillas at USDA’s MyPlate Kitchen.

flour tortillas on a plate

Flour Tortillas

Skip the store-bought tortillas and make your own with this simple recipe. Swap out some of the all-purpose flour with whole wheat flour, a whole grain.

Makes 10 servings.


  • 2 cups flour (all-purpose, or 1 1/2 cup all purpose flour and 1/2 cup whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil (or shortening)
  • 3/4 cup water (warm, 105-110 degrees F)


  1. Wash hands with soap and water.
  2. In a large bowl, combine flour, baking powder, and salt.
  3. Add oil and mix until crumbly.
  4. Start with 1/2 cup of water and add 1 Tablespoon at a time until mixture forms a loose crumbly ball.
  5. Turn onto a lightly floured surface; knead 6 to 8 times or until smooth.
  6. Divide into 10 balls. Roll each piece into an 8 inch circle.
  7. Heat a 12 inch dry skillet over medium-high heat. Place one tortilla at a time into skillet and cook until light brown spots appear on bottom. Turn over and cook on other side until lightly browned.

For nutrition information, please visit Flour Tortillas at USDA’s MyPlate Kitchen.

flan on a plate with a spoon

Classic Honey Flan

Flan is a delicious custard dessert enjoyed throughout the world. End a special meal with this treat.

Makes 4 servings.


  • 1 egg (large, whole)
  • 1/2 cup egg substitute
  • vegetable oil spray (non-stick)
  • 1 1/2 cups milk (fat-free)
  • 7 tablespoons honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon zest (grated)
  • 1/2 teaspoon cinnamon (ground)


  1. Wash hands with soap and water.
  2. Preheat oven to 325 F.
  3. Place saucepan with water on stove over medium-high heat and allow to come to a boil.
  4. Spray four ovenproof custard cups with vegetable oil spray.
  5. Combine the whole egg, egg substitute, milk, 1/4 cup plus 1 tablespoon of honey, grated lemon zest, and vanilla. Beat until mixed but not foamy.
  6. In a separate bowl, combine 2 tablespoons of honey and cinnamon, and mix to blend.
  7. Place the custard cups in a baking dish large enough to accommodate them, plus the water bath. Spoon 1/2 tablespoon of honey and cinnamon into each custard cup. Divide the egg mixture equally into each custard cup.
  8. Place the baking dish on the rack in the middle of the oven and pour the boiling water into the baking dish to a depth of 1 inch, taking care not to let the water splash the flan. Bake for 45 minutes or until the knife blade comes out clean when inserted.
  9. Serve warm or cold. Before serving, loosen the edges with a knife or spatula and invert onto individual dessert plates.

For nutrition information, please visit Classic Honey Flan at USDA’s MyPlate Kitchen.