
Celebrate Cinco de Mayo with these three traditional recipes for Mexican street food from executive chef Elia Herrera of Toronto’s El Caballito.
Mushrooms al Ajillo
Ingredients:
100 g Oyster and Bottom Mushroom Mix
7 pc of sliced garlic
1 Guajillo pepper, sliced
1 large lime
1/3 cup olive oil
salt, to taste
Directions:
1. Let the oil get hot in a pan
2. Add garlic and guajillo until is golden
3. Remove it from the oil
4. Add mushrooms until they get some color, add salt
5. Add the garlic and guajillo
6. Add lime juice
Ceviche Tradicional de Vera Cruz
Ingredients:
320 g fresh cod
125g onion, peeled
160g sherry vinegar
8g serrano peppers
150ml lime juice
20g coriander
1 1/4 tsp salt
Directions:
- Dice the cod, onion, Serrano peppers and the coriander into 0.5 cm cubes.
- Combine all the ingredients into a bowl and mix together.
- Allow to cure for 2 hours.
- Place in appropriate container and store in the fridge.
Guacamole
Ingredients:
14 pc avocado
87g chopped jalapeno
1/3 bunch chopped cilantro
585g chopped tomato
276g chopped onion
300ml lime juice
30g salt
Directions:
- In mixing bowl combine all the diced ingredients.
- Mix in the avocado flesh and combine in until mixed. Don’t over mix the avocado.
- Season to taste.
- Place in appropriate container and store in the fridge.
Recipes courtesy Elia Herrera, Executive Chef, El Caballito
Tags: cinco de mayo, cuisine, guacamole, mexican, recipe

Preparation time: 35 minutes
Total time: 35 minutes
Makes: 4 servings
Ingredients
- 1 orange
- 3 tbsp canola oil
- 2 tsp lime zest
- 3 tbsp lime juice
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp chili powder
- 1/2 tsp salt
- 500 g jicama, peeled, quartered and thinly sliced
- 1 bunch radishes, thinly sliced
- 1 avocado, cubed
- 1/2 cup crumbled feta
- 1/3 cup toasted pepitas
- 1/4 cup diced onions
- 2 tbsp mint
Directions
- SLICE small pieces off top and bottom of orange. Slice off and discard remaining peel, including all white pith, so flesh is showing. Carefully slice segments out, leaving behind the thin membrane that separates them. Place segments in a small bowl. Squeeze any juice from leftover orange pulp into a large bowl. (It should measure about 2 tsp.)
- WHISK orange juice with oil, lime zest and juice, Dijon, honey, chili powder and salt. Add jicama, radishes and orange segments to dressing. Toss until coated. Arrange on a platter. Top with avocado, feta, pepitas, red onion and mint.
Tags: avocado, jicama, mexican, salad

Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 5 minutes
Makes: 4 servings
Ingredients
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup quinoa, rinsed well and drained
- 1 tbsp chopped garlic
- 2 tsp chili powder
- 1 cup sodium-free vegetable stock
- 1 540-mL can black beans, rinsed well
- 1 398-mL can diced tomatoes
- 1 cup fresh or defrosted frozen corn kernels
- 1/4 tsp salt
Garnishes
- chopped cilantro
- grated cheddar cheese
- lime wedges
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 2 min or until beginning to soften.
- Add quinoa and sauté for 4 min or until quinoa begins to brown and smell nutty. Add garlic and chili powder and sauté 1 min longer.
- Add stock, beans and tomatoes and bring to a boil. Cover pot (but leave lid slightly askew), turn heat to low and simmer for 15 min or until quinoa is cooked.
- Add corn to pot, remove from heat and let stand 5 min. Season with salt and fluff with a fork to combine. Serve with garnishes on the side.
Note:
Toasting grains and seeds, like quinoa, in a dry pan before adding liquid brings out their nutty flavour.
Tags: mexican, quinoa

Classic chicken fajitas
Serves 2
Ingredients:
- 1 package chicken breast fillets, halved lengthwise
- 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
- 2 tbsp (30 mL) oil, divided
- 1/2 red onion, sliced
- 1/2 each green and red bell pepper, sliced
- 2 Dempster’s large tortillas, warmed
Method:
- Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
- Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
- Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.
Turkey and apple wraps
Serves 2
Ingredients:
- 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
- 1 tbsp (15 mL) Grainy Dijon mustard
- 1 tbsp (15 mL) Mayonnaise
- 1/4 tsp (1 mL) Freshly ground black pepper
- 2 tbsp (30 mL) Sliced green onion
- 2 Dempster’s® Ancient Grains Large Tortillas
- 1 Tart apple, sliced
- 1 cup (250 mL) Lightly packed arugula
Method:
- Toss turkey, mustard, mayonnaise, pepper and green onion together.
- Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.
Margherita Tortilla Pizza
Serves 4
Ingredients:
- 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
- 1 tbsp (15 mL) Olive oil
- 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
- 2 cups (500 mL) Grated Mozzarella cheese
- 1-2 Thinly sliced Roma tomatoes
- ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
- ¼ cup (60 mL) Fresh basil leaves, torn
Method:
- Preheat oven to 425°F (220°C).
- Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
- Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.
Mexican tortilla lasagna
Serves 4
Ingredients:
- 1 lb (500 g) Ground beef
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 (15 oz) Can green enchilada sauce or green salsa
- 1 cup (250 mL) Salsa
- 1 (15 oz) Can corn, rinsed and drained
- 1 cup (250 mL) Canned black beans, rinsed and drained
- 2 Tomatoes, diced
- 2 tbsp (30 mL) Chopped fresh cilantro
- 1 tsp (5 mL) Cumin
- 1 tsp (5 mL) Lime juice
- Dash of hot sauce
- 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
- 4 cups (1 L) Shredded Tex Mex cheese
Method:
- Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
- Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
- Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
- Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.
Cajun shrimp soft tacos with lime crema
Serves 4 to 6
Ingredients:
- 1 lb (454 g) 21/25 count shrimp
- 2 tsp (10 mL) Cajun spice
- 1 tbsp (15 mL) Olive oil
- 1 cup (250 mL) Radishes, diced
- ½ Red onion, thinly sliced
- ½ Orange pepper, thinly sliced
- 6 Dempster’s® Original Small Tortillas
- 1 Tomato, diced
- 1 cup (250 mL) Guacamole
Lime crema:
- ½ cup (125 mL) Sour cream
- 2 tbsp (30 mL) Mayonnaise
- 1 tbsp (15 mL) Lime juice
- Dash of hot sauce
- 1 tsp (5 mL) Cajun spice
- Salt and pepper
Method:
- Toss shrimp with cajun spice.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
- Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
- Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
- For the lime crema, together all of the ingredients and set aside until ready to use.
Courtesy Dempster’s, www.dempsters.ca
Tags: chicken, dinner, entrees, fajitas, ideas, lasagna, main dishes, margherita, meals, mexican, pizza, tacos, tortillas, weeknight, wraps
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