Cuisine - Mexican recipes http://cuisine.com.au/recipe-finder/mexican-recipes A variety of Mexican recipes from chicken fajitas through to tortillas and burritos... en-au Chilli bean soup with corn chips http://cuisine.com.au/recipe/chillibean_soup_with_corn_chips The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying. Roast beef burritos http://cuisine.com.au/recipe/roast-beef-burritos Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying. Guacamole http://cuisine.com.au/recipe/guacamole_strode As far as dips go it's hard to beat a great guacamole. The roast garlic gives a more rounded flavour and removes that after-taste associated with raw cloves. Apple and apricot enchilada http://cuisine.com.au/recipe/apple_and_apricot_enchilada Enchilada is traditionally a savoury dish but this sweet alternative is a welcome finish to a spicy, savoury Mexican meal. Chorizo and potato quesadillas http://cuisine.com.au/recipe/chorizo_and_potato_quesadillas All you need to find is a quality chorizo sausage and a can of jalapeños. Supermarket tortillas will do. Chilli salsa http://cuisine.com.au/recipe/chilli-salsa This all-purpose chilli salsa can be used to accompany grilled fish or shellfish, sausages or beef. Home-made baked beans http://cuisine.com.au/recipe/Home-made_baked_beans Adding salt to boiling water is almost a reflex action for many cooks. But when cooking dried pulses, such as beans, it is important not to add salt at the beginning of the process. If salt is added, this will harden the bean skins, making them less palatable. For the desired soft texture from dried beans, add salt at the end of the cooking time. Calamari, capsicum and lime http://cuisine.com.au/recipe/calamari-capsicum-and-lime Lemon can be substituted for lime but lime seems to be the natural choice for what is essentially a salsa. This dish makes a regular appearance on the Bistrode menu when calamari is good and, if possible, local. Bean mole http://cuisine.com.au/recipe/beanmole Serve with avocado, yoghurt and tortilla for dipping. Mango and peach salsa http://cuisine.com.au/recipe/Mango-and-peach-salsa Refreshing, cool and spicy. Eat as is or add some excitement to fish, chook or tortilla chips.