Mexican Inspired

Bright, fresh, and endlessly adaptable — this Mexican-inspired rice bowl brings a little sunshine to the table. It’s the kind of meal that feels at home anywhere in Canada: simple enough for a weeknight, vibrant enough for a backyard barbecue. With grilled lemon chicken, smoky chili yogurt, and all the colours of summer corn and peppers, it’s comfort food with a healthy, west-coast feel.

A backyard-and-skillet classic: peppers and onions sizzling, tortillas warming, and a platter of marinated chicken, steak, or pork so everyone can build their own. It’s weeknight-friendly, cottage-worthy, and perfect for feeding a crowd after a long day outside.

Backyard grills are a Canadian summer constant, and this brings Mexico’s sunny brightness to that familiar scene. Citrus-tinted, achiote-style chicken crisps over the flames while tomato rice steams on the side—Leamington tomatoes, prairie long-grain rice, and a stack of warm tortillas turning a weekend cookout into a crowd-pleaser.

Mexican condiments feel right at home in Canada—set out on summer patios beside grilled corn and fresh greenhouse tomatoes, bright bowls that turn a meal into a gathering. This collection features Classic Mexican Salsa, Pico de Gallo (with avocado, cumin, chilli), Guacamole, Pickled Red Onions, and Peach (or Mango) & Avocado Salsa —simple, fresh recipes that bring colour, crunch, and sunny, zesty flavour to tacos, grilled fish, and weeknight spreads.

Quick, melty, and hockey-night reliable, quesadillas slid into Canadian kitchens on the strength of leftovers and greenhouse produce—rotisserie chicken, peppers and mozzarella. Sizzled in a skillet and served with salsa, guac, and sour cream, they’re a cross-border classic that feels right at home here.

Bright, tangy, and built for a crowd, these enchiladas brought a little Mexico into our Canadian kitchens—first as a restaurant discovery, then as a weeknight staple. The tomatillo sauce is fresh and zippy, the filling flexible (chicken or sweet potato), and the whole tray disappears fast at family dinners.

Crisp, golden, and irresistibly warm, these churros have a delicate crunch outside and a soft, tender center. Rolled in cinnamon sugar and served straight from the pot, they’re a dinner-party showstopper or a cozy weekend treat—surprisingly simple, endlessly snackable.

Bright, zesty, and beach-day simple, ceviche may be rooted in Mexico, but it feels at home in Canada too—especially with cold-water halibut, scallops, or spot prawns. Lime “cooks” the seafood until just opaque, then fresh tomatoes, onion, coriander, and a little heat turn it into sunshine in a bowl. It’s coastal cooking at its cleanest: crisp, vibrant, and made for sharing.

Corn carries nostalgia for many Canadians — from county fairs and backyard corn roasts to evenings gathered around butter-drenched cobs. Ontario’s Kent County, often called the “corn capital of Canada,” has long symbolized this harvest tradition. This salad takes that sweetness and gives it a bold Mexican twist, blending smoky, creamy, and tangy flavours into a dish that feels both familiar and exciting.

Stuffed peppers are a dish that has travelled across continents — from Eastern European kitchens to Mexican taquerías — and found a welcome home in Canada. Immigrant families brought their own versions, often filled with rice and pork, and over time, Canadian kitchens adapted them with local abundance. Bell peppers, now a staple of Prairie gardens and Ontario greenhouses, meet Mexican flavours of cumin, chili, beans, and corn to create a dish that feels both global and deeply Canadian. Colourful, hearty, and endlessly adaptable, these peppers are as fitting at a backyard barbecue as they are on a weeknight family table.

Tacos are about gathering, sharing, and packing bold flavour into small bites. In Canada, they’ve taken on their own identity — filled with West Coast salmon or halibut, Prairie beef or bison, and East Coast shrimp or lobster. Whether piled with chicken and crisp cabbage, smoky pulled pork and pickled onions, or fish topped with mango salsa, tacos feel just as at home at a Canadian barbecue as they do on a beachside street in Mexico