This creamy dip is not for those who love super spicy Mexican food. Ancho Crema Cold sauce is a condiment that complements a dish and adds a smoky, earthy, sweet flavour. Ancho Peppers are a heart-shaped variety of dried Pablano Peppers. They are the mildest of chile peppers which grow on the vine longer. They are allowed to turn red and ripe for developing sweetness and then are dried. Find the recipe for the dip here.

This is a type of relish-like salsa commonly used in Mexican cuisine. A simple combination of fresh tomatoes and onion, serrano or jalapeno chilli peppers, lime juice and coriander, generously seasoned with salt, is also called salsa fresca, salsa Mexicana or salsa cruda. You can enjoy Pico de Gallo with tortilla crisps, Totopos, tacos or quesadilla. Make it a few hours in advance to let all-natural juices combine and marinate together, providing the salsa with more flavour.  For those who can’t stand fresh coriander - use parsley instead. Find the recipe here...

The secret of excellent gazpacho is fresh, natural vegetables at their season’s peak: yellow tomatoes, melon, bell pepper and cucumber. You can keep the gazpacho wholly vegetarian, and vegan using only olives and diced vegetables as a garnish or serve it with chorizo, cured ham and shrimps. The chunky soup is easy to make; it comes together quickly in the food processor. Refreshing chilled Golden Gazpacho is perfect for lunch on hot summer days. Find the recipe here…

They are perfect: soft, sweet and spicy, with a hint of fruity flavour. They look outstanding and taste even better. The recipe is super easy, quick and versatile as you can adjust the spiciness to your liking if you are a fan of absolutely hot Mexican dishes. Just add the more chipotle paste and fresh chilli to the chicken marinade, and then spice up your side dishes: refried beans, salsa cruda or creamed corn. Believe me, these Mexican Spicy Mini Chicken Wings will be the centrepiece of your Mexican fiesta. Serve with tortillas, guacamole and sour cream. Find the recipe here…

They are the wonderfully vibrant condiment that goes with pretty much anything savoury – burgers, hot dogs, sandwiches, salads, slow-cooked meats and fish. They add piquancy and a sharp finish to Mexican tacos, tostadas or quesadillas but their flavour doesn’t overpower the dishes. Tangy- sweet Red Pickled Onions are super easy to make and ready to eat in 4 hours. Keep them cold in the fridge up to a week. Use only red onions because they have a more mild flavour. Find the recipe here…