Mango Tango

Mango Tango – A sweet sauce made with peaches and mangoes!


2 cups Frozen Mango Chunks
2 Peaches
1 Jalapeno
1 tsp Cilantro
½ Lime – Juiced
2 Cloves of Garlic
¼ Onion


Chop up the mango chunks into smaller pieces. Seed and rinse the jalapeno, then cut it into smaller chunks. Cut the peaches into chunks as well.

Put all ingredients into a food processor and puree on high until smooth.

Mild/Hot Salsa

Burrito Fresco Salsa – Fresh salsa that everyone will love!


6 Cloves of Garlic
1 Large Green Bell Pepper
1 Red Onion
3 lbs Tomatoes
½ cup Diced Mangoes
4 oz Can of Mild Diced Green Chilies
1 tbsp Salt
¾ tsp Pepper
½ Lime
4 Jalapenos – Optional


Chop the onion, peppers, and tomatoes into large pieces. Squeeze the tomatoes to remove the seeds and “guts”.

Put the garlic into a food processor on high to break them up.

Add the green pepper chunks to the food processor with the now chopped garlic and pulse until it is in small “salsa sized” pieces. Be very careful not to liquify them. Once they are chopped, scoop them out of the food processor into a large bowl.

Repeat the pulsing chop process with the onions. Add them to the bowl.

Repeat again with the tomatoes. All of the tomatoes will not fit into the food processor at once, so you will need to do this a few times. Add the chopped tomatoes into the bowl.

OPTIONAL – If you are making hot salsa, follow the same process for the jalapenos.

Dump the can of green chilies into the bowl, along with the salt and pepper. Squeeze the juice from half a lime over the top of everything.

Mix thoroughly until all ingredients are combined.

Apple Crispitos

Apple Crispitos


Apple Filling
1 ½ lbs Apples
1 ½ tsp Cinnamon
2 ½ tbsp Corn Starch
¾ cup Sugar
1 cup Water
Cinnamon Sugar Blend
¼ cup Sugar
1 tbsp Cinnamon
12-14 8 inch Flour Tortillas
Oil for Frying


Peel, core and cube the apples.

In a large pot, whisk together the Cinnamon, Corn Starch, Sugar and Water to create a slurry.

Add in the apples and mix together.

Cook and continuously stir on medium heat until apples cook and sauce thickens. Let boil for about two minutes while still stirring.

Take the apple filling off of the stove and cool in the refrigerator uncovered for about 30 minutes.

After the apple filling has cooled, warm the tortillas two or so at a time either on a cookie sheet in the oven or on a warm pan on the stove. Just a minute or so will do, you just want the tortilla to be flexible and not crack when you roll it.

Place a quarter cup of pie filling in the middle of a warmed tortilla.

Cup the filling with your hand and move the pile around so the filling sauce covers half of the tortilla. This will act as a binding agent for the crispito.

Fold in the two sides until they almost touch in the middle. Make sure the sauced up side of the tortilla is on top.

Fold the bottom over the top and pull it back with your fingers.

Tuck the sides in and roll the back towards the front.

The filling sauce will make the tortilla stick to itself and seal it closed.

Line the rolled crispitos up on a sheet pan covered with parchment paper. Using your fingers, run the tops of each one with some leftover filling sauce.

In a small bowl, mix together the 1/4 cup of sugar and 1 Tablespoon of cinnamon.

Sprinkle the tops with the cinnamon sugar blend, then place the pan in the refrigerator to set for at least 30 minutes.

In a large pot, heat oil to 325 degrees. Gently place the crispitos into the oil one at a time, hold them down/together with tongs.

Cook for 2 1/2 minutes, then set on a rack to drip and rest. Enjoy!

Stewed Chicken

Stewed Chicken from our former restaurant, Burrito Fresco. Perfectly seasoned for tacos, burritos, nachos or anything you can think up!


2 lbs Boneless Skinless Chicken Thighs
1 qt Chicken Stock
4 ⅔ tbsp Taco Seasoning
½ tsp Cumin
½ tsp Salt
½ tsp Black Pepper
1 tsp Chili Powder
½ Onion
2 Cloves of Garlic
2 cups Water


Add 2 tablespoons of the taco seasoning and the rest of spices to the chicken stock and water and whisk to combine in a large pot.

Link to Burrito Fresco Taco Seasoning recipe:

Roughly chop the onion and garlic and add them to the pot.

Finally, add the chicken and bring to a boil for 10 minutes.

Then cover and reduce to a simmer for 25-30 minutes, until the chicken easily pulls apart.

Take the chicken out of the pot and put in a large bowl. Add in 2 2/3 tablespoons of taco seasoning and stir together.

Burrito Fresco Taco Seasoning

Burrito Fresco Taco Seasoning – The base for most of our restaurant recipes. A must have for your home cooking!


4 tbsp Dark Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Paprika
2 ⅓ tbsp Cumin
1 ⅔ tbsp Salt
1 ⅓ tbsp Black Pepper


Mix all ingredients together in a small bowl.

***TIP*** 1 Tablespoon = 3 teaspoons

Lime Pepper Sauce

Lime Pepper Sauce – A sour cream based sauce that is great for tacos, or as a dip! A staple at our former restaurant, Burrito Fresco.


2 cups Sour Cream
7 oz Can of Chipotle in Adobo Sauce
2 tsp Salt
½ tsp Black Pepper
½ Lime
3 tbsp Cumin


Add 1 cup of sour cream and the entire contents of the chipotle in adobo sauce can into a food processor and blend until smooth.

Add the salt, black pepper, cumin and the juice of the lime and blend until combined.

Add the remaining 1 cup of sour cream and blend. *** DO NOT LIQUIFY – Use the pulse feature on the food processor to make sure you don’t over blend.

Sanibel Salsa

Sanibel Salsa – A fresh pineapple mango salsa inspired by our favorite vacation destination!


1 Pineapple
1 Cup Diced Mango
½ Red Onion
1 tbsp Cilantro
½ Lime


Cut the pineapple into small cubes. Dice the onion into small pieces. Make sure the mango pieces are also cut into small cubes. Chop the cilantro into small pieces as well.

***TIP – You can use fresh or frozen mango for this. We prefer to use the frozen pieces because they are always juicy and available year round where we live. If you are using the frozen variety, make sure to take them out of the freezer and put them in the fridge a few hours before you plan to make the salsa.

Add all of the chopped ingredients to a medium bowl and squeeze the juice of half a lime over them. Mix well and serve.