Travel Guides

Travel Guides.

Our travel guides share with you our insider recommendations on where to stay, where to eat and things to do at our favourite holiday destinations in Mexico.

Puerto Vallarta

Guide to Puerto Vallarta

In Travel Guides

Cabo

Guide To Cabo San Lucas

In Travel Guides

Puerta Vallarta

Guide to Pacific Coast Mexico

In Travel Guides

Isla Mujeres

Guide to Caribbean Coast Mexico

In Travel Guides

Playa del Carmen

Things To Do In Playa Del Carmen

In Travel Guides

Whale Watching

Things To Do In Cabo San Lucas

In Travel Guides

Shows historical centre in Puebla where you can have a coffee and enjoy the view

Top Things To Do In Puebla

In Travel Guides

boat excursion to see the dolphins

Top Things To Do in Puerto Vallarta

In Travel Guides

Museum Bellas Artes

Top Things To Do In Mexico City

In Travel Guides

cobblestone street in San Miguel de Allende

Guide to San Miguel de Allende

In Travel Guides

Garden Plaza Allende

Things to do in San Miguel de Allende

In Travel Guides

Arch in Los Cabos

Guide to Baja California

In Travel Guides

swimming with whale sharks

Things to do in Baja California

In Travel Guides

Lagoon of Bacalar

Things to do in the Yucatán Peninsula

In Travel Guides

Things to do in Oaxaca

In Travel Guides

Things to do in the Riviera Maya

Things to do in the Riviera Maya

In Travel Guides

Cancun Travel Guide

Guide to Cancun

In Travel Guides

Things to do in Cancun

Things to do in Cancun

In Travel Guides

Cancun

Guide to Riviera Maya Mexico

In Travel Guides

Guide to Tulum

Guide to Tulum

In Travel Guides

3 days in Mexico City

In Travel Guides

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Happy Taco Tuesday amigos and to celebrate we have

Happy Taco Tuesday amigos and to celebrate we have a new taco recipe that transforms leftover roast chicken into the most delicious Easy Chicken & Chorizo Tacos!

The perfect pick-me-up, quick lunch for working at home.

Ingredients:
1 tbsp olive oil
1 onion and 1 garlic clove, (finely sliced)
- 80g chorizo
300 grams shredded chicken
1 tsp Chipotle Paste
½ lemon, (juice)
Salt and pepper
1/2 cup of chicken stock or vegetable stock
¼ of a white cabbage
1 carrot
½ red onion
4 radishes
Coriander (a handful)
¾ cup greek yoghurt, mayo or creme fraiche
3 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp Garlic and Guajillo Fajita & Taco Mix
6 Soft Taco Wraps
1 jar of Tomatillo Salsa

Directions:
1. Begin by heating up olive oil in a frying pan. Once it is hot enough, add in the onion and garlic, stir and cook for a minute or two.
2. Remove the chorizo casings with a knife and break the chorizo meat into the frying pan, mix with the onion and garlic until the chorizo begins to release its oils.
3. Add the shredded chicken meat into the pan, the Chipotle Paste, lemon juice and a pinch of salt and freshly ground black pepper.
4. Finally pour in the stock and stir, let it simmer on a medium heat for about 6 or 7 minutes.
5. In the meantime shave all your veggies finely into a bowl with the help of a mandolin. You can also use a knife to cut your vegetables. Chop the coriander (including stems) and add them into the bowl as well.
6. Pour in the creme fraiche, olive oil, vinegar, Garlic and Guajillo Fajita & Taco Mix, a pinch of salt and freshly ground black pepper. Integrate all the ingredients with a spoon and reserve.
7. Remove your chicken from the heat and set aside.
8. Warm up your Soft Taco Wraps and serve with a generous spoonful of warm chipotle chicken. Add a spoonful of freshly made creamy slaw, a good amount of Tomatillo Salsa on top, and last but not least a very important squeeze of lime juice. Repeat the same process to make the rest of your tacos, and serve them warm!

💥GIVEAWAY ALERT💥 ⁠ ⁠ Have you been in th

💥GIVEAWAY ALERT💥 ⁠
⁠
Have you been in the kitchen cooking up some new recipes during this lockdown? We would love to hear from you! ⁠
⁠
Leave a review for a recipe from our website and you will be entered to win a £30 Webshop voucher. Plus EVERYONE who leaves a review will receive a 15% off discount code to the Webshop!⁠
⁠
All you have to do is:⁠
1. Like this post⁠
2. Try a recipe from our website⁠
3. Leave your review⁠
⁠
Winner will be chosen at random, competition closes 1st February. Discount code will be sent to the email address provided when leaving your recipe review. ⁠
⁠
Click the link in our bio @granluchito for our recipes.

Woohoo it's Taco Tuesday and we are celebrating wi

Woohoo it's Taco Tuesday and we are celebrating with our new favourite taco recipe - delicious grilled Fish Tacos. ⁠
⁠
You might not be able to go on holiday right now but you can transport your taste buds to a sunny coastal town in Baja, Mexico with this recipe. ⁠
⁠
Click the link in our bio @granluchito for recipe or see below:⁠
⁠
Ingredients⁠
500 grams of fresh haddock⁠
2 tbsp rapeseed oil or olive oil⁠
1 tbsp Garlic and Guajillo Fajita & Taco Mix⁠
1 lime, (zest and juice)⁠
1 tsp salt⁠
Freshly ground black pepper⁠
¼ of white cabbage⁠
½ red onion⁠
1 jalapeño⁠
4 radishes⁠
2 carrots⁠
Handful of coriander⁠
1 lime⁠
2 tbsp apple cider vinegar⁠
2 tbsp extra virgin olive oil⁠
1 tbsp Chipotle Mayo⁠
Salt and freshly ground black pepper⁠
6 Soft Taco Wraps⁠
⁠
To serve:⁠
More Chipotle Mayo!⁠
Limes⁠
⁠
How to make it⁠
1. Place your fish fillets over a plate or kitchen board, add 1 tsp of olive oil, sprinkle the Garlic and Guajillo Fajita & Taco Mix on top, add the zest and lime juice, a sprinkle of salt and freshly ground black pepper. Then rub the quick marinade onto your fish with your hands and set aside.⁠
2. Prepare a frying pan with the remaining oil, and once it is hot enough place the fish carefully over your pan and fry until golden brown on both sides. Be careful not to overcook your fish, you want to achieve flaky, moist, tender fish. Once ready, remove from the heat and cover with a lid to keep it warm.⁠
3. Quickly prepare your taco garnish by adding all the vegetables thinly sliced into a bowl (with the help of a mandolin or sharp knife). Roughly chop the coriander (plus stems) and add into the bowl. Squeeze the lime juice on top and pour in the vinegar, extra virgin olive oil, Chipotle Mayo, a good pinch of salt and freshly ground black coarse pepper. Mix everything with your hands or a spoon and reserve.⁠
4. Get ready to serve your tacos. For that you need to warm up your Soft Taco Wraps, serve some of the lovely fish on top, and garnish with plenty of your crunchy salad. Finally add a spoonful of Chipotle Mayo on top of each taco, a good squeeze of lime and you are good to go!

These Carne Asada Steak and Egg Tacos are definite

These Carne Asada Steak and Egg Tacos are definitely weekend brunch goals! ⁠
⁠
What could be better than grilled steak and fried egg wrapped up in warm Soft Taco Wraps and topped with smoky Chipotle Salsa?⁠
⁠
Click the link in our bio @granluchito or see below for recipe:⁠
⁠
Ingredients:⁠
500g Rump Steak⁠
1 tbsp Smoky Chipotle Fajita & Taco Mix⁠
½ lime (juice)⁠
2 tbsp olive oil⁠
Lemon thyme⁠
Salt and freshly ground coarse black pepper⁠
2 tbsp butter⁠
5 free range eggs⁠
Olive oil for cooking⁠
5 Soft Taco Wraps⁠
1 jar of Chipotle Salsa⁠
Limes wedges to serve⁠
⁠
How to make it⁠
1. Place your steaks on a chopping board and season with the Smoky Chipotle Fajita & Taco Mix. Add the lime juice, 1 tbsp of olive oil, a few sprigs of lemon thyme and a pinch of salt and black pepper. Rub the steak into all the mixture and set aside.⁠
2. Heat up a frying pan and add the remaining olive oil, sear your steaks and cook them to your liking. Add the butter at the end and baste your meat with the juices.⁠
3. Remove the steaks from the pan and wrap them in tin foil, let them rest for 6-7 minutes before cutting.⁠
In the meantime fry your eggs with olive oil and a pinch of salt, and set aside.⁠
Warm up your Soft Taco Wraps over a hot pan and slice your steak into strips.⁠
Serve your wraps topped with the steak strips, a fried egg and smoky Chipotle Salsa. Enjoy!⁠
⁠

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