Add spanish/mexican and drinks

recipes/docs/drinks/_category_.json

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+{
+  "label": "Drinks",
+  "position": 2,
+  "link": {
+    "type": "generated-index",
+    "description": "Drinks and components of drinks."
+  }
+}

recipes/docs/drinks/peach-simple-syrup.mdx

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+---
+sidebar_position: 6
+---
+
+import Admonition from '@theme/Admonition';
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Peach Simple Syrup
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A wonderfully fruity, sweet, and versatile syrup perfect for adding a peachy twist to cocktails, mocktails, iced tea, and lemonade.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    1 cup peaches (about 2 medium), fresh or frozen, chopped
+    1 cup sugar (unrefined cane, granulated, or brown)
+    1 cup water
+    1/2 tsp vanilla extract (optional)
+    ```
+
+    <Admonition type="info" title="Sugar Choice">
+      <p>
+        Unrefined cane sugar is a great choice, but regular granulated white sugar or even brown sugar will also work well. Brown sugar will result in a slightly darker syrup with a hint of caramel flavor.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Wash and chop the **peaches** into small pieces. There's no need to peel them.
+    2. In a medium saucepan, combine the chopped **peaches**, **sugar**, and **water**.
+    3. Bring the mixture to a simmer over medium heat, stirring until the **sugar** is fully dissolved.
+    4. Reduce the heat to low and let it simmer gently for 15-20 minutes. Use a spoon or potato masher to gently mash the **peaches** to release more flavor.
+    5. Turn off the heat and allow the syrup to steep and cool in the pan for at least 30 minutes. The longer it steeps, the more flavorful it will be.
+    6. Pour the syrup through a fine-mesh sieve into a clean jar or bottle. Press the peach pulp with a spoon to extract all the liquid.
+    7. If using, stir in the **vanilla extract** once the syrup has been strained.
+    8. Store in an airtight container in the refrigerator for up to 2 weeks.
+
+    <Admonition type="info" title="How to Use">
+      <p>
+        This peach syrup is perfect for cocktails (like a Peach Mojito or Bellini), mocktails, sweetening iced tea or lemonade, drizzling over pancakes, or adding to sparkling water for a refreshing peach soda.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [How to Make Peach Simple Syrup](https://www.alphafoodie.com/how-to-make-peach-simple-syrup/)
+  </TabItem>
+</Tabs>

recipes/docs/mexican/_category_.json

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+{
+  "label": "Mexican",
+  "position": 2,
+  "link": {
+    "type": "generated-index",
+    "description": "Dishes of Spanish and Mexican origin."
+  }
+}

recipes/docs/mexican/elote.mdx

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+---
+sidebar_position: 7
+---
+
+import Admonition from '@theme/Admonition';
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Elote (Mexican Street Corn)
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    Classic Mexican street corn featuring grilled corn on the cob slathered in a tangy, creamy sauce and topped with cotija cheese, chili powder, and cilantro.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    6-8 medium ears of corn, husks removed
+    1/2 cup mayonnaise
+    1/2 cup Mexican crema or sour cream
+    1/2 cup finely crumbled cotija cheese, plus more for serving
+    1/4 cup minced fresh cilantro
+    1 medium clove garlic, minced
+    1/2 teaspoon chili powder (ancho or guajillo recommended), plus more for serving
+    1 lime, cut into wedges
+    ```
+
+    <Admonition type="info" title="Cheese Selection">
+      <p>
+        Cotija is a salty, crumbly Mexican cheese. If you can't find it, a dry feta or even grated Parmesan can be used as a substitute, though the flavor will be slightly different.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Preheat a grill to medium-high heat.
+    2. While the grill heats, prepare the sauce. In a medium bowl, combine the **mayonnaise**, **crema** (or sour cream), 1/2 cup of **cotija cheese**, minced **cilantro**, **garlic**, and 1/2 teaspoon of **chili powder**. Mix well until combined.
+    3. Grill the **corn**, turning occasionally, until it's cooked through and charred in spots, which should take about 10 minutes.
+    4. Once the corn is grilled, immediately brush a generous layer of the creamy sauce mixture onto all sides of each cob.
+    5. Sprinkle the coated corn with additional **cotija cheese** and a dusting of **chili powder**.
+    6. Serve immediately with **lime** wedges for squeezing over the corn just before eating.
+
+    <Admonition type="info" title="No Grill? No Problem!">
+      <p>
+        You can achieve a similar result by broiling the corn in your oven or carefully charring it over a gas stove flame. Be sure to turn it frequently for even cooking and char.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Mexican Street Corn (Elotes) Recipe](https://www.seriouseats.com/mexican-street-corn-elotes-recipe)
+  </TabItem>
+</Tabs>

recipes/docs/mexican/spanish-rice.mdx

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+---
+sidebar_position: 8
+---
+
+import Admonition from '@theme/Admonition';
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Mexican Rice
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    A classic, fluffy, and flavorful restaurant-style Mexican rice, simmered with tomato sauce and spices. The perfect side dish for any Mexican meal.
+
+    ![image](@site/docs/static/img/not-found.svg)
+  </TabItem>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Ingredients
+    ```text title="Ingredients"
+    2 tablespoons vegetable oil
+    1 cup uncooked long-grain white rice
+    1 (8 ounce) can tomato sauce
+    2 cups chicken broth
+    1 teaspoon salt
+    1/2 teaspoon ground cumin
+    1/4 teaspoon garlic powder
+    1/4 teaspoon chili powder
+    ```
+
+    <Admonition type="info" title="Vegetarian Option">
+      <p>
+        For a vegetarian version, simply substitute the chicken broth with vegetable broth. The result will be just as delicious.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="instructions" label="Instructions">
+    1. Heat the **vegetable oil** in a large saucepan or skillet with a lid over medium heat.
+    2. Add the **rice** and cook, stirring constantly, until the grains are lightly golden brown. This toasting step is key for flavor and texture.
+    3. Carefully stir in the **tomato sauce**, **chicken broth**, **salt**, **cumin**, **garlic powder**, and **chili powder**.
+    4. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer.
+    5. Cook for 20 to 25 minutes, or until the rice is tender and all the liquid has been absorbed. Avoid lifting the lid while it simmers.
+    6. Fluff the rice with a fork before serving.
+
+    <Admonition type="info" title="Serving Suggestion">
+      <p>
+        This rice is the perfect accompaniment to tacos, burritos, enchiladas, or any grilled meat. Garnish with fresh cilantro for extra flavor and color.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Mexican Rice II](https://www.allrecipes.com/recipe/27072/mexican-rice-ii/)
+  </TabItem>
+</Tabs>