Quinoa is a staple in South American cooking-and for good reason. It is chock full of protein, fiber and minerals. It tastes delicious and is quick cooking. I’m a quinoa fanatic. Continue reading
Char gives flavor. Lots of flavor. So going on that theory these tacos have flavor to spare. Lots of roasting and toasting involved to help develop the nuttiness of the garbanzo and the sweetness of the onions and tomatoes. Nutty, sweet and slightly bitter to round it all out. Oh that’s good. Continue reading
Picadillo is a staple throughout most of Latin America. It is normally a beef, potato and tomato dish simmered with fragrant spices. I remember having it as a main dish with steaming hot tortillas lying next to it on the plate however I see it a lot at Mexican restaurants as a filling for tacos, burritos or tostadas. This recipes subs tofu for ground beef and although the dish does not have the familiar dark, caramelized color associated with picadillo, it still has the flavorful, spice-filled flavor and aroma connected with the dish. A nice and cozy comfort-food laced meal for wintertime. Mmmm.