Tag: Mexican

Tomato, Tomatillo, and Avocado Salad

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Tomato, Tomatillo, and Avocado Salad

While I’m beyond excited to experience my first Northeast autumn in three years, I’m always a little bit sad to say goodbye to summer. This week’s heat wave aside, it’s been a pleasantly warm July and August filled with lots of time spent outdoors. In order to have one last hurrah with some of summer’s best produce, I made this simple but incredibly tasty heirloom tomato, tomatillo, and avocado salad lightly dressed with olive oil, lime juice, cilantro, and salt. Continue reading “Tomato, Tomatillo, and Avocado Salad” →

Sope de Albondigas and a Cinco de Mayo Blog Hop

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Sope de Albondigas (Mexican Meatball Soup)

With Cinco de Mayo approaching, it’s time to celebrate Mexican and Mexican-American culture. I wanted to do something beyond tacos to demonstrate the country’s rich and varied food culture, and so I present Sope de Albondigas, or Mexican Meatball Soup. In Spain albondigas are often simmered in tomato sauce and eaten as tapas. Because of Spanish colonization in the Americas, meatballs are also called albondigas in Mexico, Columbia, Nicaragua, and other parts of South and Central America, where they are typically served with rice and vegetables in this mildly flavored soup. Continue reading “Sope de Albondigas and a Cinco de Mayo Blog Hop” →

Chipotle Chicken Burritos, Avocado Crema + an Avocado Blog Hop

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Avocado

We don’t always get the best avocados in Israel, but lately I’ve had some great ones. So I’ve been eating them like crazy. For lunch I have slices of avocado and tomato with nothing more than a sprinkle of salt and drizzle of olive oil. And, wanting to highlight them in dinner as well, I made avocado crema to go with chipotle chicken burritos (which also, of course, have avocado slices inside). I know he’s biased, but my husband declared these the best burritos he’s ever eaten. I have to agree.

 

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Shredded Beef Tacos and a Taco Blog Hop

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Shredded Beef Tacos

I adore tacos but living in Israel they’re not particularly plentiful. Luckily they’re easy to make at home and open to endless variation. I’ve already shared my vegetarian tofu tacos and my light and healthy fish tacos, but today I’ve got something a little more substantial and comforting for winter (although it would be equally delicious any time of year). These braised, shredded beef tacos take a few hours to prepare but are perfect for a lazy Sunday afternoon. You can make the meat ahead as they reheat beautifully, freeze well, and taste even better after a day or two. Continue reading “Shredded Beef Tacos and a Taco Blog Hop” →

Vegetarian Fajita Wraps

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Vegetarian Fajita Wraps

Whether you’re looking for simple lunch recipes, vegetarian lunch, or a light supper, these fajita wraps fit the bill. They’re perfect for when you want to quickly throw something together that’s light yet filling, healthy yet delicious. I make variations on this easy lunch recipe often, sometimes adding chicken or tofu, throwing in some avocado or salsa, or even topping it with cheese and making it a quesadilla. Fresh lime, chopped cilantro, chili peppers and tomatoes would all be great additions as well. The charred sweet peppers and onions work perfectly with the rich, almost creamy black beans and a dollop of sour cream or Greek yogurt brings the whole thing together.

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Smoky Cashew Salsa and a Nut Blog Hop

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Have you ever gone to a restaurant and had something so extraordinary that it haunted you? That happened with nearly every dish we ate at Empellon, the upscale Mexican taqueria in New York opened by WD50’s former pastry chef, Alex Stupak. Although the restaurant came with high praise from good friends, I admit that I had my doubts as we stood in the crowded dining room on the stormiest night of the summer waiting for a table. A fancy Mexican restaurant with a molecular pastry chef gone savory and $18 tacos? It’s rare that I say anything was worth a two hour wait and a substantial bill. But they knocked it out of the park. And this smoky cashew salsa has haunted me ever since.

Smoky Cashew Salsa, Inspired by New York's Empellon Restaurant

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Black Bean and Corn Salsa and a Bean Blog Hop

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With the weather heating up (and it is scorching here already!) I’ve got light, bright, fresh, raw salads, salsas, and sauces on the brain. I whipped up this delicious Black Bean and Corn Salsa to top the fish tacos that I just posted about, but I was also eating the leftovers with tortilla chips as a dip. It would be great with grilled chicken or fish as well. In addition to the black beans and corn, I also included pineapple for a hint of sweetness, tomato, cilantro, and lime juice. I could seriously eat this one way or another every day of summer. What are your favorite bean recipes? Link them up in the blog hop below!

Black Bean and Corn Salsa

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Guest Post: Fish Tacos

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I am very happy to be guest posting at My Jerusalem Kitchen today. If you haven’t visited Lauren’s blog, then head over there right now and check it out! She has all kinds of delicious, often Mediterannean-inspired recipes that I know you’ll love. Lauren lived in Jerusalem for two years before moving back to San Francisco to attend law school. We met virtually through our blogs and began corresponding by email before we realized that we had met in real life before! Apparently we sat next to each other at a restaurant in Jerusalem last year where Lauren was celebrating her birthday. We even shared a birthday shot, care of the bartender. Small world indeed!

Fish Tacos

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Cinco de Mayo Fiesta Round-Up and Blog Hop

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Simple guacamole recipe

With Cinco de Mayo just over a week away, I thought I’d throw a little Cinco de Mayo fiesta here on my blog. Although the holiday (which translates to the fifth of May) technically memorializes the victory of Mexicans over French at the 1862 Battle of Puebla, it has become by and large an American holiday to celebrate Mexican and Mexican-American heritage and culture. Whatever your reason for celebrating, I will never turn down an excuse to eat good Mexican food and honor their beautiful culture. Here are some of my favorite Mexican-inspired dishes from the archives, and I’d love for you to link up your Cinco de Mayo fare at the blog hop below!

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Southwestern Black Bean Burgers with Chipotle Sweet Potato Fries

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Southwestern Black Bean Burgers with Chipotle Sweet Potato Fries

If you think you don’t like black bean burgers, then consider this a challenge. These are so much better than any veggie burger has business being. Forget the dried out hockey pucks you’ve had before, the strangely spiced, frozen, sad excuses for burgers. These are everything you’d want any burger to be: flavorful, moist, cohesive, filling. What makes them Southwestern? Black beans, corn, chipotles in adobo, and cilantro of course! Sounds pretty Southwestern to me. Served with slices of avocado and smoky-spicy chipotle sweet potato fries, I was seriously in heaven. Continue reading “Southwestern Black Bean Burgers with Chipotle Sweet Potato Fries” →