Ingredients
• 8 cdas de Mayonnaise con Jugo de Limón La Costeña ®
• 1 cda Apple Vinegar La Costeña ®
• 1 cda Mustard
• 1/2 cup bell pepper in La Costeña ® strips
• 6 cdas of Elote Dorado La Costeña ®
• 40 gs sliced black olives
• 2 cdas chopped parsley
• 2 cups cooked codite paste
• Salt and pepper to taste
Preparation
1. In a large bowl place the mayonnaise, add the apple cider vinegar, mustard, bell pepper, golden corn, black olives and parsley, mix until everything is incorporated.
2. Add the pasta and mix, season with salt and pepper to taste.
3. Serve with cucumber slices.
Ingredients
• 1/2 cup of La Costeña® Crushed Tomato Puree
• 2 tbsp lemon juice
• Salt and pepper
• 1/2 cup of olive oil
• 1 can of La Costeña ® Pickled Chopped Jalapeños
• 2 cups of pumpkin flower clean and chopped (leaves)
• 5 tablespoons of chopped white onion
• 1 cup of Panela or simile cheese in cubes
• 1 can of Elote Dorado La Costeña®
• 1 can of Chickpeas La Costeña®
Preparation
1. Mix the tomato puree with the lemon juice, season with salt and pepper to taste, whisk in the olive oil, add the chopped jalapeños, mix and reserve.
2. Mix the pumpkin flower, onion, cubes of panela or simile cheese, corn, chickpeas in a bowl and season with the vinaigrette.
Ingredients
• 1 can of Golden Elote La Costeña®
• 1/2 can of Red Pickled Jalapeño Rajas La Costeña®
• 1 cup Mayonnaise with La Costeña lemon juice®
• 2 cdas butter
• 3 cdas chopped purple onion
• 1 chopped garlic cion
• Salt and pepper to taste
• 2 cdas golden elote liquid
• 4 cdas cheese old "cotija" type Crumbled
• 2 cdas chopped coriander
Preparation
1. In a frying pan melt the butter and sning the onion and garlic.
Reservation.
2. Drain the Golden Elote La Costeña® (preserve the liquid) and add it to the onion and garlic.
3. Drain and chop the red Rajas of pickled jalapeño La Costeña® and incorporate them to the elote, cook for 3 minutes and season with salt and pepper. Set up in a bowl.
4. Add mayonnaise with Lemon Juice La Costeña® and elote liquid.
5. Serve with old "cotija" cheese and chopped coriander.
Ingredients
• 280 grams of Tuna in water (drained)
• 6 tablespoons of Mayonnaise La Costeña® Light Salad Dressing
• 3 tablespoons of Serrano Slices Toreado with Onion La Costeña®
• 1 can of La Costeña® Vegetable Salad
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 leaves of Italian Lettuce
Preparation
1. Mix the tuna with the light mayonnaise, add the toreado chili and the vegetable salad (drained), mix, add the olive oil, season with salt and pepper to taste, mix.
2. Serve the salad on lettuce leaves and serve with serrano slices.
Ingredients
• 2 Pickled spoonfuls of la Costeña chopped jalapeños®
• 2 tablespoons La Costeña Apple Cider Vinegar®
• 1 Can of Chickpeas La Costeña®
• 4 Tablespoons jalapeños, pickled La Costeña®
• 1 can of La Costeña Whole Black Beans®
• 1/2 Tablespoon oregano
• Salt and pepper to taste
• 4 Tablespoons Oil
• 1 Cup cooked green beans
• 1/2 Cup chopped green bell pepper
• 120 gs cucumber in half moons
• 1 sliced celery wand
• 8 sheet mixed lettuces
Preparation
1. Mix the Pickle of the chopped jalapeños La Costeña® with the oregano, salt, pepper, La Costeña apple cider vinegar® and oil. Reservation.
2. Drain the Chickpeas La Costeña®, add the greening, the black pepper, the Jalapeños chopped in Escabeche La Costeña®, the cucumber and celery. Reservation.
3. Drain the La Costeña Whole Black Beans® add to the rest of the vegetables.
4. Swell the vinaigrette, mix and serve on a lettuce bed.
Ingredients
• 1 cup octopus cooked in pieces
• 1 cup Cooked shrimp
• 2 cdas Chopped white onion
• 6 cdas chopped Jitomate
• Salt and pepper to taste
• 1/2 cup of mayonnaise with La Costeña ® lemon juice
• 4 cdas de Nachos de Jalapeño in Escabeche La Costeña ®
• 1 Totopos La Costeña ® bag
Preparation
1. Mix octopus with shrimp, chopped white onion, chopped tomato and season with salt and pepper.
2. Add the mayonnaise and mix until all the ingredients are incorporated.
3. Incorporate Jalapeño Nachos into Escabeche La Costeña ® and serve with totopos.
Ingredients
• 1/2 cup La Costeña Seasoned Tomato Puree®
• 4 cdas of La Costeña White Vinegar®
• Salt and pepper to taste
• 1 cda chopped parsley
• 80mls olive oil
• 1/2 cup diced Italian squash
• 2 cups cooked brown rice
• 80 gs diced bread cheese
• 1/2 cup La Costeña Chicharros and Carrots®
• 1/2 cup Elote Dorado La Costeña®
Preparation
1. For vinaigrette
-In a medium bowl place the tomato puree, add the white vinegar, season with salt and pepper to taste, add the chopped parsley, mix with a whisk balloon.
-While mixing add olive oil.
2. For salad
-Place the squash in a hot frying pan, season with salt and pepper to taste, set aside.
-In a large bowl place the brown rice, add the panela cheese, the roasted squash.
-Drain the chicharros and carrots, add to the bowl, drain the golden elote and mix with the above.
-Incorporate vinaigrette into the rice bowl.
-Serve accompanied by a lettuce leaf.
One He liquified half of the canned mango La Costone® Mayonnaise with mustard, vinegar and lemon juice La Costone® And seasoned salt and pepper. retain
Two Cut the remaining mango into cubes and serve with lettuce, cucumber, cheese and garlic.
Three Serve the salad and end with mustard and mango