Planning a Fifth of May fiesta?

Count on Angie Jimenez

Ever since the 1960s when Cinco de Mayo celebrations started to take off across the United States, early May has offered the perfect time to indulge in delicious, authentic Mexican recipes..

Angie Jimenez, the Charles Town woman who created Rivas Salsas de Mexico in 2004, makes it easy for home cooks to mark Tuesday’s festivities with a taste of Mexico.

“I wanted to share easy recipes that anyone can make and enjoy,” she said.

She pours a juice made with organic strawberries for a young shopper.

She pours a juice made with organic strawberries for a young shopper.

The holiday dates to May 5, 1862, when 4,000 Mexican soldiers defeated a French force twice as large at Puebla, a village 100 miles east of Mexico City.

The meal ideas that Jimenez shares here feature the salsas and other products she creates with tomatoes, onion, garlic, chiles, cilantro and other high-quality ingredients, which she buys locally whenever possible.

Fans of Rivas Salsas seek out her salsas and other signature products – including freshly made guacamole, tortilla chips, gorditas, soup and fresh fruit juices – at area farmers markets, including the Saturday morning market held along South Samuel Street in Charles Town and the Sunday morning market tucked behind the Shepherdstown Public Library.

During the week, shoppers can get their Rivas Salsas fix with a visit to The Black Dog Coffee Co. at 8001 Charles Town Road off of W.Va. 9.

Here, Jimenez share some recipes that feature Rivas Salsas’ products including her Salsa Ranchera, (a “ranch-style” sauce made with tomatoes, chilies and spices and typically served warm), Pocha Chipotle sauce (a red salsa with a savory, smoky taste), Tomatillo sauce (made with green tomatillos, jalapeno peppers, onion, vinegar, cilantro and garlic), Picosa sauce (a thick, spicy salsa made with a blend of chiles) and other favorites.



Enchiladas Verdes

1 cup, shredded Monterrey jack cheese

Salt (to taste)

5 Tablespoons corn oil

1 medium onion, chopped

Cooked chicken (about 16 ounces, shredded or chunked)

8 tortillas

1/3 cup sour cream

1 Tablespoon crushed oregano

One or two bottles Rivas Salsas’ Tomatillo sauce


Preheat the oven to 400 degrees. In a bowl, combine the shredded chicken, sour cream, salt, minced onion and oregano.

Heat the remaining oil in a small sauté pan. Using tongs, dip a tortilla in the oil for a second or two, just long enough to soften it.

Take a large plate and dollop with two tablespoons of tomatillo sauce. Put the tortilla on top of the sauce, and then flip it over.

Place 2 or 3 tablespoons of the chicken mixture in a line across the middle of the tortilla.

Roll and with the flap down, place in a glass baking dish big enough to hold all the rolls snugly in a single layer.

Repeat the process with the remaining tortillas and chicken. Pour any Riva remaining tomatillo sauce over the rolls. Sprinkle the cheese over the top. Bake uncovered for 8 or 9 minutes, until the cheese is melted and starts to sizzle.


Quesadillas Fritas de Papa

(Fried Potato Quesadilla)

One boiled potato, mashed

Corn or flour tortillas

Salt (to taste)

Cooking oil

Monterrey jack cheese (shredded)

Rivas Salsas de Mexico Picosa sauce

Lettuce (very finely chopped)


Mix the cheese and salt into the mashed potato and combine.

Put some of the mashed potato in the middle of the tortilla and fold it in half to make a taco.

Fry the taco on a low heat until it’s golden and crusty.

Now add some of the lettuce and pour on the Picosa sauce.


Fajitas Mexicanas

2 pounds skirt steak or other beef or chicken (cut into strips)

Corn or flour tortillas

1 medium onion, sliced

2 large bell peppers, sliced (two different colors are nice)

¼ cup soy sauce (optional)

¼ cup lime juice

2 Tablespoons cooking oil


Place all ingredients together in a bowl, let it marinate for about 2 hours.

Slice the meat into about half-inch slices

Add a little oil to the skillet and get it very hot. Don’t crowd in too much meat.

Once the meat is browned, remove and saute vegetables. When they begin to soften, return meat to skillet to heat through.

Serve with Rivas Salsas de Mexico Pocha Chipotle sauce, sour cream and cilantro.


Huevos Rancheros

4 eggs

4 corn tortillas

Cooking oil

Salt (to taste)

Refried beans

1 bottle Rivas Salsas de Mexico (Ranchera is the best for this recipe)


For each serving, fry the tortilla separately in oil on a low heat it is golden and crusty.

Use two tablespoons of cooking oil to cook each egg slowly on one side until whites are firm and yolks are runny. Add salt to taste. Spread some fried beans on each tortilla.

Place one fried egg on each tortilla.

Heat the salsa in the pan on high heat for two minutes or until extremely hot. Pour ¼ cup over the top of each egg. (This will further cook the top of the egg.) Let it sit for about one minute before serving.


– Compiled by Christine Miller Ford

Share This Post

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>