If we can cook it, you can cook it!

Category: Mexican Culinary History

ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS

ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS

MEATLESS MEALS 101: ROASTED BROCCOLI AND POTATO TACOS WITH FRIED EGGS This Kay Chun recipe came straight from the pages of the New York Times. Every Saturday, the Times publishes a set of 5 recipes to set us up for what to cook that week.…

Baja Fish Tacos with Avocado Salsa and Slaw

Baja Fish Tacos with Avocado Salsa and Slaw

A Trip to California and an unforgettable food discovery. The first time I had this soft tortilla shell stuffed with crispy, beer-battered cod topped with avocado salsa, pico de gallo, and slaw, I was hooked.  The crispiness of the fish was irresistible. The soft flour…

Steak Tostadas with Cashew Salsa and Red Cabbage Slaw

Steak Tostadas with Cashew Salsa and Red Cabbage Slaw

Taco Tuesday could easily be replaced by these Tostadas, which still keep a South of the Border flavor but add a crunch and cashews to the mix.  It’s from Bon Appetit and it makes a great weeknight change-up.  The tostada is a great discovery.  Easy…