Ingredients:
• Juices of two limes
• 1 Yellow onion, chopped
• 2 Cups chopped tomatoes
• 1/2 Bunch cilantro, chopped
• Crumbled feta cheese (optional)
• 1 Can garbanzo beans
• 1 Can black beans
• Salt and pepper

Preparation:
Rinse beans, chop veggies and mix everything together.This salad is a great side for any summer potluck.a div block.

Ingredients:
• Salt
• 1 Large avocado
• 1-2 Cilantro stems
• 8-10 Chiles serranos
• 17 Tomatillos milperos

Preparation:
1. Peel tomatillos and rinse chili peppers.

2. Place chili peppers and tomatillos in a large pot of water and bring to a boil, let boil until tomatillos are soft (About 7 mins).

3. Place tomatillos and chili peppers in a blender (do not add water), and pulse 5 times.

4. Dice whole avocado and chop up cilantro.

5. Remove tomatillo's and chili peppers from blender and serve topping salsa with diced avocado and cilantro. Salt to taste.

6. Enjoy!

Ingredients:
• 1/2 - 1 White onion
• 3-4 Ripe medium hass avocados
• To your taste, lime, salt
• 2-3 Roma tomatoes - I scoop out the innards so the guac will not be watery
• 1-3 Jalapeños - I leave the seeds in because I like it hot.
• 1 Bunch of cilantro - you can never have too much of this.

Preparation:
Dice all ingredients. Place a handful of onion, jalapeños and cilantro into the molcajete (about 1/3 of each ingredient). Use the pestle to ground up these ingredients until the onions are clear and it's a paste like consistency. Cut your avocados and dice them onto the paste. The easiest way to cut an avocado is by using a butter knife. Next, put your tomatoes on top of the avocados. Sprinkle sale directly on the tomatoes. Add the remainder of the onion, jalapeños, and cilantro. Now, use wooden spoon and a spatula to fold and toss the contents bringing the paste from the bottom into the mix. Do not smash. We like out chunky. Finish off by adding lime and more salt to your liking.

Serve with warm homemade tortillas, tortilla chips, or tostadas.
Best eaten immediately.

Ingredients:
• 2 Cups of flour
• 2-3 Cups of water
• 1 Cup of maseca (instant corn masa flour)

Preparation:
1. In a large mixing bowl, mix dry ingredients. (Two parts flour per one part maseca)

2. Add warm water until a soft dough forms, dough should not be too sticky. If dough becomes too sticky, add more flour.

3. Separate dough into multiple small dough balls.

4. Roll out small dough balls into thing circle using a rolling pin coated in flour

5. Once dough is extended to a resemblance of a tortilla place in a flat pan (comal) to become a golden brown on each side. (tortillas will most likely not be perfectly circular).

6. Enjoy! :-)