the art of mexican food

August 31, 2011

The two winners of the Rudi’s Back to School GIveaway are #106 – Lauren @ Teen Eat and Live and #167 — Debbie @ Accidently Delish! Congrats ladies — please email me by Friday night to claim your prize!

Ask and you shall receive.

May 25, 2011 013

I wasn’t surprised that many of you told me how good my Mexican dinner looked in my meal planning post a few days ago. I also wasn’t surprised that you asked me for the recipe either. I’m not being cocky — it just really is that good. Like so good that I usually make it once a week — or cry when I forget to buy refried beans at the grocery store. Which usually results in trudging myself to the store mid-week for that Mexican fix I know and crave all too well.

It’s a good thing the Husband loves Mexican food as well — although it took him a while to get use to my way of spicing things up once we got married. The food, you sick tickets — sheesh. The first time I made the Husband fajitas, his mouth was “on fire” and he could “only eat one” — pansy. You’ll be happy to know the Husband has since let his taste buds acquire some more spicy guys in his mouth so he is able to enjoy our Mexican fiestas a little bit more.

More often than not, when we go out for dinner, we usually hit up our favorite hole in the wall Mexican joint so we can dominate the chips and salsa (if I remember to bring my own crackers), and I can’t live without the creamy goodness that is guacamole. Basically because that is the only time I get to eat guacamole because I refuse to shell out $2 each time I want to buy an avocado. That, my friends, is insanity.

Which brings me to my favorite Mexican meal — because really, when it comes to Mexican food, I want it all. A little bit of this, a little bit of that, a mariachi band serenading me as I eat.. I can’t have that? Tell that to my niece and nephew who I hired for this weekend.

So, what’s on the plate, you ask?

  1. Sautéed Mexican vegetables — simply whatever veggies you have on hand sautéed in 1-2 tbsp. olive oil with some Mexican spices (salt, pepper, garlic, chili powder, and cumin — you CANNOT skimp on the cumin. It’s my favorite.)
  2. Trader Joe’s Traditional Vegetarian Refried Beans — the absolute best refried beans in the entire universe. I could eat a can of these in one sitting. And now is the time when I will avoid all eye contact with you because it has happened in the past. And now is also the time when I will pretend like it was not a painful experience for all involved parties.
  3. Mexican Quinoa — This is a variation of my Simple Spanish Rice recipe — just use quinoa in place of the rice and adjust the cooking time. And adjust the spices to your liking.

Top it all with some salsa and nutritional yeast, and I will be on the couch for the rest of the night, thankyouverymuch.

Question: What is your favorite Mexican meal?

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