Featured recipe of the week
Camarones a la Diabla
Gulf shrimp, fire-roasted tomatoes, chiles de árbol — straight from the seafood counter.
25 minServes 4Seafood
Read the full recipe From the Sea Town kitchenWhat to cook
What to cook
this week.
Recipes built around what is fresh at the market right now — pulled together by our team and tested in real Corona kitchens.
More from the kitchen
Browse by department.
Meat
Tacos de Carne Asada
Our house-marinated asada, charred onions, fresh tortillas from the panadería.
35 minServes 4
Produce
Ensalada de Nopales
Cleaned nopales, queso fresco, ripe tomatoes and a squeeze of lime — Sunday in a bowl.
20 minServes 4
Seafood
Pescado a la Veracruzana
Whole red snapper from the counter, simmered with tomatoes, olives, capers and a glass of white wine.
40 minServes 4
Meat
Pollo en Mole Rápido
A weeknight mole built on a jar of Doña María, toasted sesame and a square of Mexican chocolate.
45 minServes 6
Produce
Plátanos Maduros con Queso
Sweet ripe plátanos, pan-fried until caramelized and topped with a snowfall of queso fresco.
15 minServes 4
Seafood
Sopa de Mariscos
A briny pot of camarón, almejas, mejillones and pulpo in a tomato-saffron broth — bring crusty pan.
50 minServes 6
Grocery
Arroz con Pollo
The Sunday classic: yellow rice, peas, peppers and a whole chicken from the carnicería counter.
55 minServes 6
Bakery
Pan Dulce French Toast
Day-old conchas reborn as the best French toast you’ll have this year.
20 minServes 4
Shop the recipes
Pick a recipe, walk it through the aisles.
Bring the recipe with you and let the team at each counter help you find the right cut, the right fish, the ripest produce.