Shrimp Fried Rice

This is the best fried rice ever and its done with things you find in your kitchen including leftovers, not to mention with the deliciously spicy Salsa Maya! Not to boast but seriously it does go on everything ;P 

So we always have frozen shrimp in my house, but don't you worry if you don't, you can add any protein or leave it vegetarian! Also all the veggies you forgot to use that are about to go bad bring them out... I don't know about you but being Mexican, we always have left over rice. pssst also if you go out to Chinese restaurant there is always left over steamed rice that no one ate haha take it to go and make an even better fried rice then them. 

Okay enough of the chatter, here is the recipe (obviously use what you have that's the point)


6 shrimp, peeled & deveined
1 carrot, peeled and thinly sliced
1/2 onion, thinly sliced
1 c. broccoli, ( I used frozen ) cut in small pieces
2 Chinese boxes of white rice or 2 cups of cooked white rice
4 Tbps Salsa Maya
soy sauce to taste
3 Tbps vegetable oil

Heat up a skillet to medium heat, add oil to pan and first put in your vegetable that takes longer to cook, in this case the carrots. Saute them for a minute and then add onions and saute for another minute, and so on with your other veggies. Add broccoli and saute until the vegetables are tender, about 4-5 minutes. Meanwhile cut the shrimp into small pieces. Move the vegetables towards the outside of the skillet to make a circle in the middle. Add more oil and add the shrimp and sprinkle salt, when they are almost cooked add the rice. Saute everything together for 3-4 minutes. Add the soy sauce, & SALSA MAYA. Stir until completely mixed. Cook for another 2-4 minutes and serve! 

Literally takes about 15-20 minutes to make and it is ohhh sooo delicious 



So Queso means cheese in Spanish, but Que-sooo in Texas is much more than that ( and a big deal for TEX-MEX lovers). So forget velveeta and rotel because that is not why your here. Get ready for a recipe that will have you making it in batches!

If you want to alternate for another cheese go for it..

servings: IDK how many bags of chips do you have? It makes a good amount though


2 c. Heavy Cream
1/4 lb. American Cheese, grated
1/2 lb. cheddar Cheese, grated
1/4 lb. Mozzarella Cheese, grated
6 Tbsp. Salsa Maya

Heat heavy cream in a saucepan, when it begins to simmer add cheeses a little at a time. Don't stop mixing. Continue adding the cheese until it is all melted and gooey. Add Salsa Maya and remove from heat. Get your chips ready! 

Yum Bowl Wings

This is a MUST at all the Big Game parties. It is not always just wings you can also throw in some drums and thighs, which personally I love. There is a great variety of sauces that you can make to toss on your wings and many ways just to prepare the wings, but these are our favorites!


Prepping the wings:

- Heat oil in a skillet or pot at 375F
-In a bowl toss wings with flour until they're lightly covered
-Once the oil has reached the temperature, fry the wings a couple at a time for 5-7 minutes each
-Place on a paper towel to remove extra oil and sprinkle salt on the wings
-Put in a bowl and add your favorite sauce and toss until incorporated
-Serve with ranch, blue cheese, celery sticks carrots and a lot of napkins!



6 Tbsp. Salsa Maya
1 C. Apricot Jam
2 Tbsp. Honey

Heat in a sauce pan until the jam has melted and remove.

Cilantro Lime

1 bunch Cilantro
4 limes, juice
1 clove Garlic
6 Tbsp. Salsa Maya

Blend all together and toss


6 Tbsp. Salsa Maya
4 Tbsp. Butter, Melted


This one is not so much a sauce but a dry blend. Before you toss the wings in flour toss them in 6 tablespoons of Salsa Maya and then toss with flour and fry. Continue the directions then toss in the following...

1 c Parmesan, grated
1 tsp. Oregano, dried
1 tsp. Rosemary, dried
1 tsp. Thyme, dried
2 Tbsp. Basil, Fresh and minced

Mix in a bowl and then toss on Salsa Maya wings


Whatever sauce you pick Enjoy!

Peanut Thai-Maya Sauce

Salsa Maya is now friends with Peanut Thai Sauce and they've combined for a SPECTACULAR treat!! 

Use this sauce as you would regularly, over chicken, on spring rolls (my fav), over a salad like a dressing or on some shrimp!
Awesome part of this recipe is that we all have peanut butter and Salsa Maya at home, there are always soy sauce packets left over from sushi, limes or lemons are always around and well water...

Seriously it is life changing GOOD!



2T peanut butter
4T soy sauce
1 lime
2T salsa Maya
4T water (to thin it out, can use unsweetened coconut milk)

Mix all ingredients in a bowl and whisk until well incorporated!





Everyone's Favorite Recipe!!! Even those who don't like guacamole like our guacaMaya & easiest recipe ever, just remember these ratios!

1 avocado = 1 tablespoon Salsa Maya 

PSSSST!! Add 1 cucumber, small diced to guacaMAYA for an awesome fresh summer twist!


4 avocados
4 Tbsp. Salsa Maya
1 md. red onion, chopped
2 limes, juice
salt to taste

Mix and enjoy! 

Holiday Meal

Salsa Maya Turkey

10 lb. Turkey
2 cups chicken broth

Preheat your oven to 425 degrees Fahrenheit and position an oven rack on the bottom third of your oven. Make sure your turkey is thawed and thatyou remove any giblets or packaging from inside the turkey. Place the turkey on a roasting rack and on a roasting pan and pour the broth into the pan. Place the turkey (breast side up) and rub with salt and SALSA MAYA. Make sure SALSA MAYA is evenly spread inside and out of the turkey. Place turkey in the oven andturn down the heat to 350. Rule of thumb is 13 minutes per pound; so it will take around 2.5 hours to cook. Make sure you check the temperature half way to see how fast it is cooking. Baste the turkey every 45 minutes with the juices released on the bottom of the pan ( take out the turkey and close the oven door; don't let the heat escape! ) using a spoon or a baster. If in the last 20 minutes your turkey is getting to dark, cover with aluminum foil. Make sure your turkey is at an internal temperature of 165 degrees in the thickest part ( thigh). Carve and Enjoy!


Butternut Squash & Pear Warm Salad

- 3 lb. Butternut squash, small cubes
-4 ea. Pears (d'anjou preferred) , small cubes
- 10 oz. Fig balsamic vinegar
- 1/3 c. sugar
-3 ea. Figs, washed and thinly sliced (reserve 2 for garnish)
- 4 Tbsp. Salsa Maya
- 4 Tbsp. Olive oil
- Salt

Preheat oven to 400F. Peel and dice the butternut squash, then place on a cooking sheet.  Mix Salsa Maya, olive oil and salt in a bowl. Pour mixture on squash until evenly covered. Place in oven for 15 minutes. Meanwhile, wash and dice pears, after the squash has been in the oven for 15 min. add the pears to the cooking sheet and place in the oven for another 15 minutes. In a small saucepan place balsamic vinegar and sugar and simmer until it reduces into a syrup ( it will take about 10min.) move constantly. Take the squash out of the oven and serve on plate or platter, drizzle the balsamic reduction andplace slices of fig on top.



Brussel Sprout Salad

- 4 bags of shaved brussel sprouts
- 1 c. dried cranberries
- 1 c. pecans, small pieces
- 1 c. parmesan cheese, shredded
- 1 c. asiago cheese, shredded
- 3 Tbsp. Salsa Maya
- 1 Tbsp. Whole grain mustard
- 1/2 c. olive oil
- 1/3 c. white wine vinegar
- salt/pepper

In a small bowl whisk Salsa Maya, mustard, oil, vinegar, salt and pepper until the vinaigrette is well mixed. In a large bowl toss brussel sprouts, cranberries and both cheeses. Add the vinaigrette and toss until well coated.



1 cauliflower head
4 tbsp. SALSA MAYA
1/2 cup olive oil
2 tbsp. salt

Preheat oven to 400 degrees. Cut the cauliflower into bite-sized florets and spread in a casserole . In a small mixing bowl mix SALSA MAYA with olive oil until combined fully into a dressing. Pour over cauliflower, sprinkle salt and make sure to coat evenly. Place in oven for 20 minutes or until tops become golden.


Wild Rice & Trumpet Mushrooms


- 2 (6oz.) packages of wild rice mix
- 4 Tbsp. butter
- 1 lg. yellow onion, finely chopped
- 2 c. trumpet mushrooms or assorted, sliced
- 1/2 c. white wine
-4 Tbsp. Salsa Maya
- salt/pepper


Follow the instruction of the wild rice mix. In the mean time, heat up a skillet add butter and add onions until golden. Add mushrooms, Salsa Maya and wine and cook until liquid is absorbed. Stir the mushroom mixture with the wild rice.



Mac & Cheese

- 16 ounces (2 cups) macaroni, or your favorite shape pasta
- Kosher salt
- 6 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 6 cups whole milk
- 6 cups coarsely grated cheddar cheese
- 4 cups gouda, grated
- 2 cups finely grated Parmesan
- 1 1/4 tsp freshly ground black pepper
- 1/4 cup Salsa Maya

Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender or 10 minutes. Drain; transfer to a 3-quart baking dish. Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add cheeses and whisk until melted. Whisk in salt, pepper and Salsa Maya. Season with salt. Pour cheese sauce over noodles in dish; stir to coat. Bake until cheese is browned on top and bubbling around edges, 40–45 minutes.