Garlic Eggplant Gorditas

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Eggplant may never be considered a Mexican Food staple but it definitely is.  Whether you make tacos or tostadas with the mighty eggplant is up to you but one great way to use it is as a filling for gorditas, the soft, pillowy corn disc thicker than a tortilla.

A fragrant filling of garlic, onion and eggplant with just a hint of spice is created to fill these gorditas.  Simply top with lettuce and salsa or let your imagine run free and use other toppings like cabbage, jalapenos or shredded carrot.  Can’t get enough gordita goodness?  Well then, try the Spicy Tofu Gorditas as well. Continue reading

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Breakfast in a Glass: Strawberry & Oats Liquado

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Waaaaay before the whole smoothie thing even began Latin America was gulping down blended milky, fruity, frothy drinks for breakfast (and as a middle-of-the-day-I-need-something-sweet-to-help-me-savor-the-day kind of drink).  Anyone and everyone used to whip up milk, sugar, oats and any fruit you can get your hands on (strawberries, mango, papaya, banana, pineapple.  If it could fit in a blender it belonged in a liquado). Continue reading