Pastel Azteca (Mexican Lasagna)

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Pastel Azteca is the Mexican answer to the lasagna.  Layers of tortillas, sauce, cheese and delicious fillings are placed in a casserole dish, then baked to golden yumminess is achieved. The tortillas soak up the sauce creating a soft, almost velvety texture. It is super easy to make and very satisfying. Continue reading

Vegan Spinach Corn Arepas

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Arepas, the South American cousin of the Salvadorian pupusa and Mexican gordita, is a thick corn patty that is a staple of Venezuelan and Colombian cooking.  My sources tell me the difference between a Venezuelan arepa and a Colombian arepa is that a Venezuelan arepa is stuffed with yummy fillings while the Colombian one is used more as accompaniment (like a tortilla or dinner roll would be used).  Either way this little corn patty sure is delicious. Continue reading

Vegan Kale and Chorizo Empanadas

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You know, whoever decided to stuff dough with delicious fillings should really be honored.  And I mean a statue in the park, face on a stamp, day of acknowledgement kind of honored because bready dough wrapped around flavorful fixings is hard to beat.  It is tasty, easy to eat and-did I mention tasty? Continue reading

Molletes

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Looking for a quick and easy breakfast idea?  Molletes are the answer.  They are fast, simple and delicious.  You are basically looking at bread, beans, cheese and salsa heated through to make one scrumptious and portable meal.  Yes, breakfast (or lunch or dinner or snack time) can be this easy.  Slice a roll in half, slather some garlicky beans, top with cheese, watch it become gooey then spoon some salsa on top.  Pretty easy!  Yum, yum, yum, yum, yum. Continue reading

“Huevos” Revueltos

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Huevos revueltos, or scrambled eggs, make for a quick and easy breakfast meal.  Usually huevos revueltos are kept simple with eggs and some salt and pepper.  But why stop there?  I say add some veggies for flavor and color.  And while we are on the subject of flavor, chipotle peppers add a ton of flavor.

This recipe turns scrambled eggs into a vegan-friendly, spice-filled dish.  Skip the eggs and make it with tofu instead.  Add peppers, onions and tomatoes to really kick it up a notch.  So filling, so tasty, so incredible.  Patting myself on the back now. Continue reading

Sopa de Albondigas (Meatball Soup)

finalComfort food staples for some Mexicans include sopa de albondigas, or meatball soup. Whether it starts a meal or is the main star, albondigas always satisfies in the nostalgia-takes-me-back-to-my-youth department.  The rich flavorful broth married with a spiced-filled albondiga (a.k.a. meatball) makes a great addition to any dinner…or lunch… or even breakfast (why not!).

So I have taken the meat out of the ball and instead used delicious, nutrient-dense chickpeas. The chickpeas really help create a dense, filling ball.  It is very similar to falafel, just with a few twists.  Not sure if I can call it a meatball if it technically is not made with meat.  Hmmm. Well whatever they are call they sure are tasty. Continue reading

Spicy Red Chilaquiles

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Sometimes the least complex dishes tend to be the tastiest.  A few simple, delicious ingredients is all it takes to make a great dish packed with flavor come to life.

Chilaquiles are a breakfast staple.  Smothered tortillas and eggs topped with cheese make for a scrumptious and hearty meal.  Sometimes a tangy green sauce is used but this time I am using a quick red tomato and chipotle sauce to soak the crispy tortillas in. Continue reading

Croquetas de Papa with Chimichurri

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Croquetas are Latin Americas version of croquettes.  Although croquetas can be made from just about anything, standard croquetas usually include potatoes, ham, tuna and cheese. They are very versatile.  This version uses potatoes and cheese because, let’s face it potatoes and cheese make for a superstar pair.  Mashed potatoes are formed into little nuggets, stuffed with cheese, breaded and then fried.  The end result is a crunchy outside with a creeeeeeamy inside.  And what to dip them in?  Well how about some chimichurri.  The fresh herbs really cut through the heaviness of the fried croquettes.  Man oh man these are good. Continue reading

Mexican Cauliflower “Rice”

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For some time now I have seen several recipes for turning cauliflower into “rice”.  It seemed pretty simple and looked quite delicious so I decided to give it a try.  Good thing I did.  The method works best for turning any type of fried rice recipe rice-free (i.e. using cauliflower to make steam rice may not such a great idea).  As a bonus the cauliflower gives the rice dish more flavor and a better texture.  Plus it is ready to go a lot sooner than traditional rice.  I took a true and tried Mexican rice recipe, nixed the rice and brought in the cauliflower.  The end result is a bit spicy, a bit sweet from the bell pepper and a whole lot of yuminess. Continue reading

Huevos Divorciados

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Huevos Divorciados or divorced eggs is a Mexican breakfast dish that is just too funny to not eat.  It consists of two fried eggs, side by side, separating (i.e. divorcing) the two different sauces.  Simple to make and simple to eat.  Fun to say as well. Continue reading