Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)
When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.
Last week when I was in Mexico (actually we left this morning at 4 am, #triste), I discovered Tajin and instantly became hooked. It tasted so good; that I had to put it on anything and everything. Truth be told, I was a little scared of looking at the ingredients because it was so addictive and good that I was convinced it had MSG. Reluctantly, I checked, and NO MSG, and instead, all natural ingredients (big sigh of relief).
Tajin. Vive la Mexico.
Mexican + Salad = Perfection. This is a must-make salad for the end of summer, beginning of fall, or quite frankly *anytime* of year. It is one of the dozens of delicious recipes in ‘Fried Chicken & Champagne‘ (highly recommend this cookbook!).
After shot. Rainbow veggies.
My family loves cheese — cheddar, soft , fancy, creamy, stinky, messy, and Mexican. I know, right? Who knows about Mexican cheese? Definitely not the French. But it is delicious and perfect for everyday eating. Our newest type of Mexican cheese is the “Oaxaca.” It’s similar in looks and flavor to queso fresca, and also has a string cheese like quality to it. Basically it is a saltier and more flavored version of string cheese, rolled up into something equivalent to a ball of yarn.
OK. Last Marfa post. I promise (at least until our next visit). In addition to its art scene, Marfa is also known for its food. Specifically, food trucks. (Well yes, there are only 3 or so of them, but these 3 make it a big FOOD scene). And we were thrilled with our choice of Boyz 2 Men (not the music group, ABC BBD, but the food truck).
Boyz 2 Men
Yep, as the weather in NYC continues to be frigid, cold, and unbearable, my mind is still stuck in Puerto Rico… so why not finish off the week strong with yet another post on summer clothes? This time, for little girls! And this outfit is my absolute FAVORITE spring dress!
Since winter doesn’t seem to be going anywhere (FML), I recently bought a sweater/jacket that I am totally in awe of.
Urban country gal.
Savory, filling, hearty enchiladas are a perfect meal for a cold day (or for that matter, a hot day).
We make a lot of homemade chicken broth, which leaves us a lot of chicken meat -- perfect for enchiladas.
* Head of kale
* Can of Enchilada sauce
* Shredded meat from 1/2 a whole chicken
* 1/2 cup to 1 cup shredded cheese (depending on how cheesy you want them to be)
* 1/2 cup of sour cream (or substitute like greek yogurt or cottage cheese)
* 1 sliced onions or several scallions
* 8-10 tortillas
* chopped cilantro
* Preheat oven to 375 degrees
* Chop, de-stem, and steam the kale for 3 to 5 minutes
Steamed kale. Nothing feels healthier to me than a big head of steamed kale.
Being a native West Coaster with a Mexican mother, Mexican food = comfort for me. For some, mashed potatoes or macaroni and cheese makes them feel at home. For me, it is burritos, tacos, salsa, and cilantro. It is like cuddling up with a cashmere blanket in front of a fire. Unfortunately, New York has NO GOOD REASONABLY PRICED MEXICAN FOOD. I am against going to a Mexican restaurant and paying more than 10 dollars for beans and tortillas. I mean, really, how do the high end Mexican restaurants survive????
(I realize many of you may be reading to find out about today’s giveaway… coming at the end of the post!)
So, I was totally and utterly excited when I tumbled across this article that mentioned Tortilleria Nixtamal as one of the BEST restaurants in NYC. Not the best hole in the wall, not one of the cheapest eats, but one of the best restaurants in general. SOLD.
Nixatamal serves affordable and good quality food. It is the type of Mexican food I love; dirty and cheap, without being dirty. The ingredients that they use are also fresh and high quality. Burrito Boy
doesn’t even do that! The produce comes directly from Mexico via a locally owned distributor
, the meat comes from the local butcher
, the fish comes from Astoria Seafood
, the cheese from a local producer
of Mexican cheeses, and the salsa is made in house.
The menu itself is phenomenal.