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.
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?
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.
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.
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.
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.
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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Mmmmmmmmmm. Muy bueno.
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