It’s Graduation season and we are ready to host again! You don’t have to live along the southern border to make it a Mexican themed dinner. We might be the Montana State Bobcats, but who doesn’t like a little tequila and tortillas?

We are fortunate to have a Mexican market in town, so I plan to hit them up (the morning of) to pick up thier fresh made salsa, queso and guacamole, but the rest I was able to purchase at the neighborhood grocery store. Don’t forget an assortment of tortillas for your gluten free or vegetarian guests.

This was a super easy menu to compile because it started with a mainstay in our house… I have been making this burrito recipe for 30 years. Burritos Bellingham was a favorite of my husband’s from college. His mom would make large pans of the burritos and send them with the boys to college because they freeze beautifully. You can make two extra large pans at a time, serve one for dinner and freeze the second for a day when you don’t feel like cooking or have unexpected company. They are from a family favorite cookbook, Best of Friends, Etc. by Darlene Glantz Skees, which I’ve shared with you many times before, but of course, I am known to tweak for my own personal preferences.

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