We love Mexican food in our home and as my daughter would say, “like literally” we could eat it everyday. And when we tell people that Mexican food is our favorite and we are always creating Mexican dishes and dining at Mexican restos we all agree that Mexican food is the BEST! Inevitably, we will talk about our favorite dishes and I will hear Carne’ Asada, Chicken Enchiladas and children almost always say queso.
Everyone has “their” aisle or section of the grocery store. The one that they are drawn to and could set up camp and shop for a while. Okay, not literally set up camp, but you know what I mean. That section for me would be the jarred salsa aisle. Seems as if I can never get enough time in that aisle as I spend my time picking up glass jars, reading ingredients and nutrition information.
By far the most requested dish in our home is my Avocado Corn and Tomato Bruschetta with grilled Pita triangles. As we gather the fresh avocados, tomatoes and red onion we must not forget about which of the children will have the special “job” of shucking the corn on the cob. The prep, “cooking” and serving can all be done outside,
Red Posole is a Mexican stew traditionally made with pork, chicken and beans. I have created a plant-based variation that takes the place of tacos on “Tuesday” a few times a year in my kitchen. The pozole is served alongside shredded cabbage, onion, radishes, lime, oregano, salsas and tostadas.
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