Pico de Gallo is one of my favourite Mexican dishes. It’s not exactly a dish and more of a salsa but I can eat it with anything. I like t serve Pico de Gallo with Guacamole, put it inside tacos, mix it with grilled vegetables or even on fish and meat. Pico de Gallo is so healthy and it has such a short prep time that it’s a real must for any Mexican evening or even when you want to add some taste to your grilled chicken, vegetables etc.

I love these tortillas as they are so easy to make and guests are always so impressed that you actually made the tortillas yourself (they think it’s a long and tedious job when it actually only took you 20 min at max). They are fluffy and the you can really taste the difference with store bought tortillas which dry up and are way too hard - these tortillas will hug your food and make for a perfect food transporter.

This Lentil Salad is our favourite Mexican dish. The ingredients are so simple yet when you mix them all together they create an incredible taste you will want to eat over and over again. The Mexican Lentil Salad inspired by Enrique Olvera is not only vegan but it is also perfect for those of us who are trying to eat healthy and maybe loose a bit of quarantine weight. The avocados and lentils are filling but don’t make you feel heavy which makes this dish perfect for both lunch and dinner.

Most people think of Tacos, Quesadillas, Guacamole and Burritos when they think of Mexican food but the reality is that Chicken Tinga is one of the most popular dishes in the country, and, one of the easiest ones to make. For this dish it is essential you buy some dry Chipotle Chiles - we got ours here. Chipotle Chiles are not spicy so this is a dish for everyone.

Mexican Week starts with an Enrique Oliviera inspired Herb Guacamole made without tomatoes and instead using herbs and spices to give it an exceptional taste. In our opinion this herb guacamole is fluffier and lighter than many other versions which ask to add garlic, tomatoes and sometimes paprika.