Mexican food tends to have a bad reputation of being fatty, greasy, heavy and, uh, did I say greasy? It’s truly unfortunate because most traditional Mexican food is none of these things and is instead filled with vibrantly fresh vegetables and big bold flavors.
These enchiladas are one such delicious way to make Mexican food good for you. While they do contain a fair amount of queso fresco, they are actually pretty healthy given that they contain a cauliflower filling and are topped with a cream sauce that is made creamy by protein-rich nonfat Greek yogurt. Like any Mexican dish, though, they do not skimp on flavor, making for a tasty and satisfying, slightly out-of-the-box meatless option.
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more delicious ramblings over at her blog: Eats Well with Others.
Adapted from Food Loves Writing
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When served a cold glass of Horchata, we instantly think of hot summer days in Mexico, where most people think Horchata originated. But would you be surprised to know that the milky drink originally came from Valencia, Spain? First served to Jaime El Conquistador, the drink has evolved from being made with chufas (tiger nuts), to a drink that each Latin American country now calls their own with the addition of seeds, spices, fruits, and herbs.
Most countries like Mexico and Guatemala make Horchata by soaking rice in cool water and sometimes adding almonds. Others, like Puerto Rico, typically make the drink by using sesame seeds as their base. El Salvador is another place where Horchata is made mostly from seeds and nuts, using cashews, peanuts and almonds.
Here’s a rice and almond Horchata that can help keep you cool while temperatures start to rise. Read More
Summer tends to bring about a fierce craving for tacos and even though New York sadly lacks the Tex-Mex cuisine that the Southwest has in abundance, tacos are happily up to par. While it’s so easy to grab a taco from one of the ubiquitous trucks, you can easily make your own. These tacos are served on corn tortillas (double-layered, of course) and will never see lettuce, tomatoes or processed cheese.
While these tacos have more of a Californian flair, reminiscent of San Francisco’s great taquerias, they’re still entirely authentic and also entirely delicious. Rather than barbacoa or carnitas filling, these are made with plump, fresh shrimp, with their shells on. Cooking shrimp with their shells retains juices, which means more flavor once they make their way to the tortilla. After cooking the shrimp in garlic butter, shell and pile them high on tortillas and top with shredded green cabbage, homemade crema and salsa verde. Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.
Photos by Laura Ratliff
Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter:@smithratliff
As spring sets in and the wind blows a little warmer are you envisioning yourself somewhere beachside? If so, you might want to reconsider your brunch drink of choice and try a Michelada.
South of the border, some would consider it to be superior to the Bloody Mary while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or clamato juice with hot sauce, lime, and salt. Like in a Bloody Mary, tomato juice serves the purpose as the mixer, truly blending well with the carbonation of beer, the acid of lime juice and the brine of salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.
Some believe the name Michelada comes from the Mexican slang phrase, “Mi chela helada” which translates to “my cold beer.” Different parts of Mexico will prepare the drink differently, each region having their own version on the classic. Some places specifically serve Cheladas, which omit the tomato juice.
Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard pressed to find someone who doesn’t believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you’re visiting Mexico as it is just as delicious in the afternoon with good torta or in the evening with a fantastic mole.
Preparing for Hurricane Irene took as much time as getting ready for prom (and ended up being equally as expensive. Apparently, the early bird gets the cheap water and better hummus.) These tacos are like a fiesta on a plate! Vegetarians and meat-eaters alike can rejoice in the fulfilling texture and flavor of the tofu paired with the tangy slaw. Flavored with lime and cumin, they taste bright, light, and refreshing; which is just what you need when you realize that your one night fling with Ms. Irene is not going to end with slightly blistered feet from hours of dancing, but rather with power outages and broken windows. Pass me another tortilla, we’re going to need it.
As we often see meat in Mexican cuisine, it was a deliciously worthy challenge to create a vegetarian option for this year’s Cinco de Mayo celebration. Part of the beauty of modern Mexican cuisine is its adaptability, the ease with which it fuses with other ethnic traditions, and the freedom that it lends the home chef to experiment – take advantage!
These tacos are filled with layers of smoky, spicy and sweet flavors. Begin with a cooling avocado mash that bursts with refreshing citrus that culminates in a layer of smoky-sweet chipotle yams and these vegetarian tacos are beyond satisfying. The rainbow chard is so hearty and juicy that you won’t miss the carnitas for one bite. Top with queso fresco and serve alongside a salt-rim margarita to kick off your Cinco de Mayo celebration. Salud!
One of the beautiful things about cooking in the summertime is the ability we have as cooks to transform a dish from simple to complex by simply using a few fresh seasonal ingredients. Fresh produce, seasonal berries, vegetables and fruits can turn a side-dish into the main star, which is precisely what we are out to prove with our recipe for citrus salsa verde!
Traditionally, salsa verde is a green salsa made with peppers, onions, garlic, and fresh herbs typically served with tacos or spooned on top of meat as a tangy and herbacious sauce. While the green salsa is filling and comforting, we decided to switch up a few ingredients and prepare a citrus salsa verde perfect for the warm months ahead. Read More
Happy (Belated) Independence Day, Mexico! Though I cannot claim its heritage as my own, I am Mexican at heart. I love everything about it, from celebrating ancestry on Day of the Dead, to pastel de tres leches, and the melodramatics of Telenovelas. Like any culture, there are few traditions more precious than food and naturally it is the most enjoyed by even those who can’t share decent. Yesterday, September 16th was the Mexican Day of Independence and the day when, in my opinion, the best Mexican dish is served: Chiles en Nogadas. Read More
I might just go out on a limb and exclaim that Mexican is the greatest cuisine of all time. Personally, I’d be happy to live on a diet on of beans and tortillas. Add a spritz of lime and a decent sprinkling of cilantro to bring things alive and you have total perfection on a plate.
Even if you think I’m exaggerating and vehemently disagree, I’m sure you’ll concede that a Mexican Lasagna sounds insanely delicious. A Mexican version of a classic Italian dish, minus the pasta and, of course, minus the meat and cheese. Read More
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More