Pickles are irresistible. A few years ago, house-fermented pickled vegetables became fashionable at restaurants. Many of us have trouble getting enthusiastic about veggies, but I am solidly behind fermented vegetables. Escabeche refers to spicy pickled vegetables, often served … [Read more...]
Queso Fundido
Adapted from from Mark Bittman's recipe, a quick queso that is addictive and so satisfying. 2 tablespoons olive oil8 ounces cremini mushrooms, sliced2 garlic cloves, peeled and mincedSalt and pepper8 ounces Monterey Jack, Oaxaca, or mozzarella cheese, grated4 ounces … [Read more...]
Saucy Black Beans – Instant Pot
Some years ago we had Caroline’s high school graduation party at Chevy’s Fresh Mex in San Francisco. At that time it was a small chain of two or three restaurants in SF. We all loved watching the tortilla machine. When we have South of the Border Night at a family … [Read more...]
Pumpkin Chili
Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
Chilaquiles in Pumpkin Salsa Roja
From Purple Carrot, the vegan meal kit people. I would not have thought of using pumpkin in Mexican food and it works beautifully here. This recipe makes a great healthy meal for our Mexican food fans. Amazingly delicious. Picture credit Purple Carrot 3 cloves garlic1 red … [Read more...]
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