salsa mexicana

Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Preparation :
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Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

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Bon Appétit !   Life is Good !

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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Preparation :
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Shrimp And Black Beans Taco Bowl

Shrimp And Black Beans Taco Bowl

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I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
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Bon Appétit !   Life is Good !
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Shrimp And Black Beans Taco Bowl

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ready to go……………serves 2

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Preparation :
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Fajas De Res

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To  prepare a great meal is no problem for most of us –
as long as there is plenty of time, money and somebody who cleans up the mess afterward.
But what if there isn’t ??  Well, how about this easy solution: Fajas De Res (Beef Fajitas)
– Cut and marinate the beef and onions: 3 minutes
– Saute the beef: 2 minutes
– Prepare the guacamole: 3 minutes
– Reheat pre-made tortillas: 2 minutes
– prepare salsa Mexicana: 4 minutes
– All in all, no more than 15 minutes for a smashing dinner. Life is Good 🙂
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Bon Appétit !   Viva Mexico !
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Click here for  Salsa Mexicana Recipe  and  Guacamole Recipe  on  Chefsopinion
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For the fajas, cut beef flank into slices or batons, season with kosher salt, cayenne pepper and granulated garlic to taste, saute with sunflower oil in a VERY hot pan or comal until rare, add chopped onions, saute another minute. Serve with salsa Mexicana, guacamole, sour cream, and chilies.
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Arrachera (Sobrebarriga)

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This  is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito !   Buen Provecho !
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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
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Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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For  me, these three condiments are not to be missed to accompany any Mexican-style meal I prepare at home. In my opinion, they also fit very well with a wide range of dishes of non-Mexican cuisine from around the world. They pair nicely with steaks, schnitzel, sandwiches, salads, meat, seafood, vegetables, eggs, etc.
In fact, I usually have at least a small bowl of one or two or sometimes all three of them in my fridge. I prep them once a week, then serve them with a variety of different dishes, be it for breakfast (without the onions), lunch or dinner.
Sometimes, just these three goodies, together with a bunch of tortillas or on a slice of toast or grilled sour dough bread, make a perfect, tasty and quick meal 🙂
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Bon Appétit !   Life is Good !
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P.S.
I did not include measurements for these recipes since I believe you should add ingredients according to the ratios you personally prefer 🙂
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Mexican Treasures - Guacamole, Escabeche De Cebolla, Salsa Mexicana

Mexican Treasures – Guacamole, Escabeche De Cebolla, Salsa Mexicana

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Salsa Mexicana

Salsa Mexicana

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Guacamole

Guacamole

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Escabeche De Cebolla

Escabeche De Cebolla

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Preparation :
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Naan “Pizza”

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I love  to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
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Bon Appétit !   Life is Good !
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Naan Pizza

Naan Pizza

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Naan Pizza

Naan Pizza

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Preparation :
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P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
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Fajitas De Res (Beef Fajitas)

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Sour  cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit !   Live is Good !
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Click here for all about  Fajitas
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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Preparation :
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Huevos Rancheros

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I’ve  been “feeling Mexican” this morning 🙂
Solution: Huevos Rancheros, my kind of breakfast, any time of the day 🙂
I have put my own little twist on the original by replacing the chili/tomato sauce with  Salsa Mexicana  and the  Queso Fresco  with freshly grated  Asiago Cheese.
While this is definitely not “Original”, it is the way I like it and the way I always had it while I was living in Mexico (usually replacing the queso fresco with grated parmesan, which was always available, – asiago not so much). But this is of course just a personal preference, so, by all means, go “original” if you prefer.
Serve with fresh guacamole and refried beans.
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Link to Guacamole
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Link to Salsa Mexicana
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All about Refried Beans
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Bon Appetit and have a great day !
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Huevos Rancheros

Huevos Rancheros

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Huevos Rancheros

Huevos Rancheros

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Preparation :
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Tostadas De Chorizo

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These  sexy babies served me perfectly today for my late breakfast by the pool. I love the way I can assemble each one just the way I like it, choosing as many or as few condiments as fit the mood of the moment. My choice of drink was iced tea as usual, but I remember well when nothing but a couple of  Negra Modelo  would do the trick. (Those were the days) 😦 🙂
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Bon Appetit !   Live is Good !
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Salsa Mexicana
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Guacamole
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More Tostadas on ChefsOpinion
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Tostadas De Chorizo

Tostadas De Chorizo

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Tostadas De Chorizo

Tostadas De Chorizo

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Preparation :
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