Archive for the ‘Mexican Food’ Category

Oven *Fried* Corn Tortilla Chips

Posted 02 Mar 2009 — by chefshirle
Category Corn Tortillas, Mexican Food, Vegan, Vegetarian

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It’s late at night. You’re craving something crunchy to munch on while watching some bad TV. You don’t want to eat just any old junk food, you are health conscience and care about what you feed your body. I have been there, my friends, with nothing in the pantry that fits that bill. Usually, I have a stack of good corn tortillas in my fridge, which brings me to this post.

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Rockin’ The Mexican Stove -Part 3- La Casa de Frida, Merida Yucatan, Mexico

Posted 11 Jul 2008 — by chefshirle
Category Mexican Food, Restaurant Review, Vegetarian

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For this last article in the series, Rockin’ The Mexican Stove, I wanted to write about one of the best restaurants David and I ate at while in the beautiful city of Mérida. We happened upon it through reading a review in a travel book. We loved it so much that we ate there 3 times in the 6 days we were in Mérida. That says a lot right there, doesn’t it?

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Rockin’ The Mexican Stove – Part 1

Posted 02 Jun 2008 — by chefshirle
Category Breakfast, Corn Tortillas, Mexican Food, Tacos

Mexican Handcrafts

I just returned from a two week trip to Mexico with David, where we visited Cozumel, Playa del Carmen, Tulum, Mérida and Progreso, and I have to say, it was amazing! The people were so kind and gracious, offering their hospitality as if we were family. And the food…well, the food is why I went and okay, add to that the beautiful beaches. So, let’s talk about the food of the Yucatán peninsula.I would like to start by saying one thing about United States grocery stores verses Mexican. We in the States are getting SCREWED! I’m serious. David and I went grocery shopping because we had a kitchen in our condo in Playa del Carmen and decided that we would rock our little Mexican stove. We went to a store called MEGA and bought the following for only $27 USD.

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Zesty Escabeche Soy Cutlets

Posted 20 Apr 2008 — by chefshirle
Category Mexican Food, Organic Produce, Soy Cutlets, Vegan

Zesty Escabeche Sauced Soy Cutlets

I am going to start this off by saying that I have been seduced by this dish. No. ‘Seduced’ is not strong enough a word. More like ‘captured’ by the combination of flavors. The zest of the vinegar, the sweetness of those browned onions, the fragrant allspice. It’s all there. In one tantalizing bite after tantalizing bite.

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Sunday Morning Tofu Rancheros

Posted 13 Mar 2008 — by chefshirle
Category Breakfast, Mexican Food, Tofu, Vegan, Vegetarian

Tofu Rancheros, Scrambled Tofu,

The Southwest’s Best Breakfast Menu:
TOFU RANCHEROS w/ Black Beans & Soy Sausage

So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.

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Chips & Dip…Yucatan Style.

Posted 07 Mar 2008 — by chefshirle
Category Corn Tortillas, Dips, Mexican Food, Pumpkin Seeds

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I love pumpkin seeds, especially ones that are already shelled, bagged and ready to eat! What could only make them better would be to take those earthy, buttery flavored seeds, toast them, grind them into a paste, then add spices and tomatoes to make a dip…a nutty salsa, if you will.

What you get is something the Yucatan people call Si Kil Pac. In the markets of the Yucatan you can find large bowls displaying varied degrees of toasted pumpkin seed that have already been ground to a paste. Much coarser and drier than peanut butter, the pumpkin seed paste is used in many different ways from sauces to thickeners in stews.

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Date Night Dinner – Tempeh Tacos

Posted 24 Feb 2008 — by chefshirle
Category Date Night Dinner, Mexican Food, Tempeh

Smoked Paprika Tempeh Tacos

MENU:
SMOKED PAPRIKA TEMPEH TACOS w/ Roasted Corn Salsa & Kale Black Beans

I love smoked paprika! If there is any spice that I would take on a dessert island it definatly would be smoked paprika. The aroma, the slight hint of heat and the beautiful color can not be beat by any other spice, at least in my book. So, when a recipe calls for chipotle chilis or say, ancho chilis and I am at a loss for those in my pantry, I will easily substitute smoked paprika…the depth it adds is incredible, which brings me to Wednesday nights Date Nite Dinner.

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