Tag Archives: Mexican

5 Delicious Ways to Celebrate Cinco de Mayo at Home (Including a Taco Bar!)

While you could say the star of a Cinco de Mayo party is the margarita, the celebration wouldn’t be anywhere near complete without a rainbow-bright spread starring all of our favourite Mexican dishes, spices and fixings. And just because we’re stuck at home this year doesn’t mean we can’t celebrate in style just the same (bring on the virtual dinner parties!). We’ve even created a taco-themed Zoom background to get the party started.

It’s time to bring on the guac and tacos (okay, and churros for dessert) with this tasty, sweet and savoury Mexican-inspired menu for a successful Cinco de Mayo fiesta at home this Tuesday, May 5th.

Fresh Salsa Verde

When it comes to classic party dishes, you can’t go wrong with a hefty platter of chips and salsa. And this vibrant version, featuring fresh green tomatoes, mint leaves, garlic and lime juice, is guaranteed to satisfy taste buds everywhere. Don’t have mint? Swap for fresh or dried basil, or any other herbs you have on hand!

Get the recipe for Fresh and Minty Salsa Verde

Classic Guacamole

Where there’s chips and salsa, there should also be an (extra-large) offering of guacamole. Try this super simple five-ingredient recipe and serve with these non-traditional — but incredibly delicious — homemade wonton chips. Cue the drools.

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Get the recipe for Classic Guacamole and Chips

Related: Creative Ways to Eat Avocados (That Don’t Involve Toast)

The Most Epic Stay-at-Home Taco Bar

Now that you and your household have dipped into the homemade salsa and guac, it’s time for the main attraction. And by that we mean the most eye-catching, drool-worthy taco bar that’ll brighten your menu… and entire week, let’s be honest.

Even better? It’s a cinch to assemble: begin by stocking up on Old El Paso hard shells and soft tortillas. Then opt for protein like grilled flank steak, shredded chicken and refried beans. Next come all your favourite fixings: pickled jalapeños, corn, avocado (or the guac you made!), shredded lettuce, sliced peppers, fresh cilantro and lime wedges. Last but certainly not least: shredded cheddar, sour cream and a whole lot more salsa for good measure. Voila!

Related: Tasty Taco Recipes You’ll Crave Every Day of the Week

Bean Salad

This colourful side dish features a medley of refreshing flavours — corn kernels, bell peppers, red onion, cherry tomatoes, avocado, pinto beans and fresh cilantro — then it’s tossed in a light, garlicky lime dressing before serving.

pinto-bean-salsa-saladGet the recipe for Pinto Bean Salsa Salad

Related: These Delicious Recipes Will Make You Rethink Canned Beans

Classic Churros with Caramel Sauce

Anyone with a sweet tooth will absolutely devour these doughy deep-fried, cinnamon-sugar treats. The best part? They only take 15 minutes to make thanks to using store-bought puff pastry.

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Get the recipe for 15-Minute Churros with Caramel Sauce

Wash down these eats with a refreshing drink to sip and celebrate. Here are our very best Cinco de Mayo cocktails.

3 Healthy Vegan Taco Recipes You’ll Crave Every Tuesday

Step aside meaty tacos, we’ve got three satisfying, fresh and insanely delicious vegan versions that will blow any taco enthusiast away.  Although they may share similar seasonings to their meaty cousins, these tacos have so much more to offer (like a hefty amount of fiber and an ample supply of vitamins and minerals). Meaning, while your taste buds can love them up, so can your body. Each taco is paired with a simple topping, like a smack of vegan cashew sour cream and a zesty dollop of fresh guacamole.  Impress friends and make these for a dinner party, or just for yourself – you won’t regret it.

Pulled Jackfruit Tacos with Guacamole

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-5

Vegan Pulled Jackfruit Tacos

Ingredients:
Pulled Jackfruit Filling:
1 can young green jackfruit, drained and rinsed
2 tsp extra virgin olive oil
1/2 cup yellow onion, sliced
2 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1/4 tsp sea salt
1/4 cup veggie broth
1 tsp tamari
1 tsp maple syrup
1 Tbsp chipotles in adobo sauce (optional)

vegan pulled jackfruit taco ingredients

Guacamole:
1 avocado
1/2 tomato, diced
1 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1 lime, squeezed
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Savoy cabbage, thinly sliced
Cilantro, roughly chopped

Pulled Jackfruit Taco Filling

Directions:
Pulled Jackfruit Filling:

1. Once jackfruit is drained and rinsed, chop it up into thin pieces.
2. Heat a pan over medium, add 2 tsp of extra virgin olive oil and saute the yellow onion in the pan for 5 minutes until translucent, then saute the garlic for another minute.
3. Add the jackfruit, spices, broth, tamari, maple syrup and adobo sauce.
4. Bring to a boil, then reduce to a simmer on low heat until the liquid is absorbed, this takes about 15 minutes. Keep uncovered.
5. Once the jackfruit softens, shred it by pulling apart with two forks, it will resemble pulled pork.

Guacamole:
1. While the jackfruit is simmering, prep the guacamole.
2. Slice the avocado in half, scoop it into a bowl and mash it. Add the remaining ingredients and mix until well combined.

Guacamole Recipe

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a good amount of jackfruit filling onto the tortillas, sprinkle on sliced cabbage and cilantro. Dollop guacamole on top.

Crispy Cauliflower Tacos with Mango Salsa

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-5

Crispy Vegan Cauliflower Taco Recipe

Ingredients:
Crispy Cauliflower Filling:
1/2 head cauliflower, chopped into florets
1 cup almond meal
1/2 tsp granulated garlic powder
1 tsp chili powder
1/2 tsp paprika
1/4 tsp turmeric powder
1/4 tsp sea salt
1 cup non-dairy milk, like unsweetened almond milk
1/2 cup brown rice flour
1/2 lemon, juiced
2-3 tsp extra virgin olive oil

Crispy Vegan Cauliflower Taco Ingredients

Mango Salsa:
1 mango, diced
1 tomato, diced
1/3 cup green or purple cabbage, thinly sliced
2 Tbsp red onion, minced
2 Tbsp cilantro, roughly chopped
1/2 lime, squeezed
1 tsp extra virgin olive oil
Pinch of sea salt and pepper

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Cilantro, roughly chopped

Crispy Cauliflower Snack Recipe

Directions:
Crispy Cauliflower Filling:
1. Chop the cauliflower into florets.
2. In a bowl, combine the almond flour and spices, mix well so the spices are dispersed throughout. In a separate bowl add the non-dairy milk, brown rice flour and lemon juice.
3. Have a tray lined with parchment paper ready for the next step.
4. Dip the florets in the milk mixture, shake off excess, then coat in the almond flour mixture and place onto the tray. Repeat until all cauliflower is coated.
5. Drizzle 2-3 tsp of extra virgin olive oil on top of cauliflower to allow for even more crisping.
6. Bake in the oven at 375ºF for 25-30 minutes until golden and crisp.

Mango Salsa:
1. While the cauliflower is baking, prep all salsa ingredients and place them in a bowl, mix well so everything is combined.

Mango Salsa Recipe/Taco Topping

Assembly:
1. Warm the tortillas slightly, if needed.
2. Spoon a hefty amount of salsa onto each tortilla, place 3-4 crispy cauliflower florets on top and garnish with fresh cilantro.

Lentil Walnut Tacos with Cashew Sour Cream

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-5

Vegan Lentil Taco Recipe

Ingredients:
Lentil Walnut Filling:
1 cup cooked green lentils
1 cup walnuts
1 tsp cumin
1 tsp smoked paprika
1.2 tsp granulated garlic powder
1/2 tsp dried oregano
1/4 tsp sea salt
1 tsp tamari
1 Tbsp extra virgin olive oil
2 tsp lime juice

Vegan Lentil Taco Ingredients

Cashew Sour Cream:
1/2 cup cashews, soaked for 15 minutes or up to overnight
2 Tbsp lemon juice
Pinch of sea salt
1 tsp apple cider vinegar
4 Tbsp non-dairy milk

Assembly and Toppings:
6 to 8 small sprouted corn tortillas or small tortillas of choice
Red peppers, thinly sliced
Radishes, thinly sliced
Fresh cilantro, roughly chopped

Directions:
Lentil Walnut Filling:
1. Cook 1/2 cup dried green lentils, submerge with water, bring to a boil, cover and simmer for 15-20 minutes until soft and cooked.
2. Pulse the walnuts in the food processor until crumbled into small pieces; don’t over process or you’ll end up with walnut butter!
3. Place 1 cup of cooked lentils and the rest of the ingredients into the food processor with the crumbled walnuts and pulse a few times until lentils are slightly chopped up and all of the ingredients are combined well.
4. Spread the mixture on a baking sheet lined with parchment paper and roast in the oven for 20 minutes at 375ºF. After the lentil and walnut filling is roasted, it will resemble ground meat.

Cashew Sour Cream:
1. While the filling is in the oven, prepare the cashew sour cream.
2. Soak the cashews for 15 minutes or up to overnight in water. If you’re only soaking for 15 minutes, use hot water.
3. Drain the water and place cashews in the food processor with the rest of the sour cream ingredients, blitz until smooth.

Vegan Cashew Cream

Assembly:
1. Warm the tortillas slightly, if needed. You can wrap a few tortillas in aluminum foil and place them in the oven for 5-10 minutes at 350ºF.
2. Spoon a desired amount of lentil walnut filling into the center of each tortilla. Top with sliced red peppers, radishes and cilantro.
3. Either dollop cashew sour cream on top, or place it in a piping or ziplock bag, cut a little hole at one end and squeeze it over.

Discover more delicious plant-based mains with 20 Easy Vegan Weeknight Dinner Recipes.

Canada’s Multicultural Food City Is…

With its soaring mountains and beautiful ocean views, Vancouver boasts an enviable landscape, but for You Gotta Eat Here! host John Catucci, big mountains are a small part of Vancouver’s appeal.

“Sure, Vancouver’s a beautiful city, but you can’t eat scenery!” he says. “Lucky for me, it’s also one of the country’s most exciting food cities. Vancouverites can enjoy food from all over the world without having to leave the Lower Mainland. When you’re this good looking, the whole world comes to you.”

Here, in no particular order, are some of the Vancouver eateries that inspired him to name Vancouver his favourite Canadian city for multicultural dining.

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Calabash Bistro (Caribbean)
Fusion treats like the calabash poutine — jerk-dusted fries topped with melted Brie and jerk chicken — are washed down with delicious rum drinks at this laid-back Caribbean bistro. Visit late at night to enjoy your Caribbean meal with a side of live entertainment; Calabash hosts live reggae, hip hop, funk and poetry five nights a week.

IMG_1014---The-Reef---Island-Thyme-Chicken-SIG

The Reef (Caribbean)
Trini Roti, Domenica Beef, and Maracas Bay Mahi showcase the Caribbean’s diversity of flavours. Can’t get to The Reef? We’ve got their recipe for Island Thyme Chicken boasting juicy bone-in chicken breasts marinated in coconut milk.

Lemongrass-Chicken-Banh-Mi-2

DD Mau (Vietnamese)
Bahn Mi, or Vietnamese sandwiches, are the specialty at downtown Vancouver’s DD Mau. Favourites include the BBQ Roasted Duck, Crispy Roasted Pork and Lemongrass Tofu, washed down with an avocado smoothie. For a taste of DD Mau at home, try their recipe for Lemongrass Chicken Banh Mi.

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La Mezcaleria (Mexican)
This stylish spot on Commercial Drive is beloved for its organic brunches and fresh margaritas. Serving inventive creations like BBQ Tamarind Squid and Barbacoa de Cordero (lamb shoulder roasted in banana leaves and served in volcanic rock) alongside favourites like Enchiladas Classicas and Queso Fundido, La Mezcaleria has something for everyone. Try their recipe for Enchiladas Classicas at home!

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Nuba (Lebanese)
With several downtown locations, it’s easy to find a Nuba to satisfy your cravings for Lebanese treats. Favourites include standards like Chicken Tawook, Falafel and Hummus, as well as Grilled Halloumi Cheese served with fresh tomato, nuts and pomegranate mint dressing and Lamb Hushwie (sautéed minced lamb with onions and pine nuts, served on a creamy base of fresh hummus).

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Campagnolo Roma (Italian)
Simple, unfussy Italian is on the menu at Campagnolo, a busy East Hastings establishment serving comforting classics like Bucatini all Amatriciana (bucatini noodles with cured pork, tomato and Parmesan cheese), as well as fresh pizzas and house-made meatballs.

IMG_6504---Rangoli_Spicy-Pulled-Pork

Vij’s Rangoli (Indian)
Vancouver has many Indian restaurants, but Vikram Vij’s namesake spot, which features a fusion of classic Indian spices and local delicacies, is one of the most celebrated. Some favourites from You Gotta Eat Here!’s visit include Spicy Pulled Pork on Sautéed Greens with Sour Cream Chutney and Naan, and Split Pea, Lentil and Spinach Mash with Mogo Fries and Bengali Curry. For visitors on the go, Vij’s has an extensive menu of boil-in-the-bag takeout treats.

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Longtail Kitchen (Thai)
Fresh B.C. seafood meets classic Thai flavours in this New Westminster restaurant that serves modern versions of Thai street eats. Enjoy the variety of Thai curries, the classic Pad Thai with Prawns, or try the Som Dtam Green Papaya Salad at home.

Catch all new episodes of You Gotta Eat Here! Fridays at 9 E/P. Be sure to visit the location map to plan your next  multicultural dining experience. 

Breakfast Tostadas with Egg, Chorizo & Bean Mash

These breakfast tostadas make no pretence of being truly authentic but they’re full of flavour and a mélange of textures, which is homage to this great and inimitable cuisine. They’re definitely a step up from the typical bacon and eggs combo that I’ve always looked forward to on weekends, and they really don’t take much more effort than that if you have the ingredients on hand.

888_breakfast-tostadas3

Prep Time: 30 mins
Cook Time: 7 mins
Serves: 4

Ingredients:
8 eggs
2 chorizo sausages
8 tostadas
5½ ounces (150 grams) black beans
2 avocados
2 green onions, chopped
1 Tbsp olive oil
¼ tsp salt
3 Tbsp water
4 Tbsp feta or other soft, crumbly cheese
¼ tsp spanish paprika
½ tsp coriander
¼ tsp salt
? tsp pepper
Handful of cilantro, stems removed, chopped
¼ cup sour cream, to garnish
1 lime, cut into wedges

888_breakfast-tostadas2

Directions:
1. Heat olive oil in a sauté pan on medium heat and chop the chorizo into small pieces. Add chorizo and cook until it begins to crisp, about 2-3 minutes. Drain on paper towel.
2. Blend the beans, water, paprika, coriander, salt and pepper in a food processor until thick and creamy. Add more water if necessary to achieve the consistency of cream cheese. Stir in green onion.
3. Beat together the eggs seasoned with a bit of salt and pepper. Scramble over medium-low heat, tossing in the chorizo when just about done.
4. Spread some of the black bean mash onto the tostadas and top with the scrambled egg, feta, and avocado. Garnish with sour cream and lots of cilantro and serve with wedges of lime.

888_breakfast-tostadas

Darina Kopcok Darina Kopcok is a food writer and photographer based in Vancouver, BC. She writes the blog Gratinée, for which she also develops, styles and shoots each recipe. In addition to photographic training from Langara College, she holds an MFA from the University of British Columbia. She has a passion for Italian cuisine and French culinary technique. Darina Kopcok is part of the Lifestyle Blog Network  family.

Mexican Corn & Black Bean Waffles with Lime Sour Cream

I have given up on making neat, perfect-edged waffles. If I follow the manufacturer’s instructions and gently nudge the batter evenly over the iron’s surface, it inevitably overflows, leaving a trail of wasted, almost-waffle down the side. Since taste trumps precision, I throw caution to the wind and add batter to the centre of the hot iron. Then I gently close the lid and let pressure and heat decide the waffle’s fate. I open the lid to potentially unpredictably shaped waffles, and I don’t lose a drop of batter. The key? Use about 2 tablespoons less than the manufacturer calls for. It’s as simple as that.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 to 6

888_Mexican-Waffle-Sideview

Ingredients:

Waffles:
1 1/2 cup buttermilk
1/4 cup oil
2 eggs
1 clove garlic, crushed
1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans (about 1/2 a 19-ounce can), rinsed and drained
1 cup corn, frozen then thawed
1/4 cup finely chopped fresh cilantro leaves

Lime Sour Cream:
1 cup sour cream
Zest of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch fine sea salt (optional, especially is using salsa)

Garnish:
Freshly ground black pepper
1/2 cup finely chopped cilantro
1/2 cup salsa (optional)

888_Mexican-Waffles-Overhead

Directions:

Waffle Batter:
1. Spray the waffle iron with cooking spray and heat to medium-high or according to manufacturer’s instructions. If you plan to make all the waffles before eating, preheat the oven to 200°F and line a rimmed baking pan with parchment.
2. In a medium bowl, whisk together the buttermilk, oil, eggs and garlic. Set aside.
3. In a large bowl, whisk together the flour, cornstarch, cornmeal, baking powder, baking soda, cumin, coriander, chipotle, salt and black pepper. Add the beans, corn and cilantro, tossing to coat evenly with flour. Make a hollow in the centre of the flour mixture and pour in the egg mixture. Fold until just combined. Don’t over mix.
4. Spoon the batter onto the hot waffle iron. The amount varies between 1/3 cup to 1 cup, depending on the model. Close the lid and cook until the waffles are crisp and browned, about 3–4 minutes, or until your waffle iron’s timer sounds. Lift the waffle from the iron gently with a fork. Spray the iron again if the waffles begin to stick.
5. Serve immediately topped with the lime sour cream, a bit of black pepper, a sprinkle of cilantro and a tablespoon of salsa, if desired.

Tip: Alternatively, keep the waffles warm in the oven by placing them in a single layer on the parchment-lined baking sheet. Do not cover or stack as this will make the waffles soggy.

Lime Sour Cream:
In a small bowl, whisk together the sour cream, lime zest, lime juice, and salt, if using.

888_Mexican-Waffle-stack

100x100_Charmian Christie Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.