A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.

Look at this bowl of goodness, full of aromatic and spicy flavours that will warm you up, fill you up and give you a lot of energy. This dish originated in Northern Mexico or Southern Texas is known as Chilli (in the US and Canada) or Chilli con Carne (in Australia and the UK) and is a beef stew cooked with onion, tomatoes, spices and beans. The latter has been disputed by chilli fanatics as the earliest chillis did not contain beans at all. Chilli con Carne should be cooked for at least 45 minutes, however the longer it simmers on the hob, the better it gets – its flavours develop, the meat is more tender, and the sauce becomes richer. I serve chilli with fluffy rice, a dash of sour cream and avocado, but you can eat it with tortillas or tacos. Find the recipe here..

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.

I like to keep it simple: a ripe avocado mixed with a pinch of salt and a squeeze of lemon juice. But you can add whatever you like: hot peppers such as jalapeño or serrano, finely chopped onion, coriander and tomatoes. The secret of good guacamole is a perfectly ripe avocado smashed with the fork or pestle in the mortar. It's best eaten right after being prepared because the avocado oxidizes and turns brown. Guacamole can be prepared in advance but must be refrigerated in an airtight container, sprinkled with lemon juice, and covered with a piece of plastic wrap. Find the recipe 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...

This is a simple side dish, full of Mexican flavours and heat, cooked from ingredients everyone has on hand. The delicious, albeit quite an apparent combination of black beans and tomatoes has been enhanced with spicy chilli flakes and aromatic ground cumin. Mexican Black Beans with Tomatoes get more flavour with time, so prepare this dish in advance and keep it in the fridge at least overnight. Reheat and serve warm with tacos or Mexican crisps Totopos. Find the recipe here.

Mastering the art of making homemade wheat tortillas requires some time and many attempts; however, the whole process is worth trying. Flour tortillas are much better than store-bought, even organic ones. Although sometimes not perfectly shaped and circular, they’re always fresh, soft, tender and full of flavour. Tortillas keep well, so they can be made in advance and warmed before serving. Try to make them once, then eat with guacamole, meat, refried beans or your favourite sauces - you will never look at ready unleavened flatbread in the shop. Wheat Tortillas - depending on the size, are great for burritos, tacos, enchiladas, and quesadillas. They also make delicious Mexican crisps, Totopos. Find the recipe here…

This smooth and creamy dip of vivid green colour pairs well with a variety of dippers such as tortilla crisps, crackers or crudités. It’s not at all like the chunky guacamole most people love. It’s excellent as a salad dressing for fresh lettuce, spread for sandwiches and toast, or dolloping onto nachos, burritos, quesadillas and tacos. The avocado dip is simple to make, with just a few ingredients and the aid of a food processor; it only requires very ripe avocados. You can spice the dip up by adding, e.g. cayenne pepper, chilli pepper or chipotle paste, finely chopped spring onion or coriander. 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…