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Mexican Menu

The best way to serve this menu is buffet style. Put out salsa, guacamole, sour cream, shredded cheese, onions, tomatoes, slow, corn and flour tortillas and let your guest create his (her) own variation of each dish.

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Black Been Soup

 

Serve  6-8
 

Soup Ingredients

  • 1 Sweet onion

  • 3-4 garlic cloves

  • 1 jalapeno pepper

  • 2 cups dry black beans

  • zest and juice of 1 lemon

  • 1tsp cumin or more to taste

  • ¼ tsp. crushed red pepper flakes or more

  • 3 tsp of Vegeta Nautre seasoning or 1½ tsp. kosher salt, or more to taste

  • 2 Tbsp. plus ½ cup extra-virgin olive oil

Add-on Ingredients to serve soup with

  • 1cup finely chopped parsley or cilantro for serving

  • 1 cup finely chopped sweet onion

  • 2 avocado sliced in cubes

  • 1 cup of shredded sharp or mild cheddar cheese

  • 1 cup of thinly sliced scallion

  • 1 cup sour cream

Recipe Preparation
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Soak beans overnight.

Saute onion, garlic, 1 jalapenos pepper without seeds (all cut small) in olive oil till onion is translucent. Add beans and 1l (or more) water and cook them for and hour or longer. Add 3 tsp of Vegeta nature, or salt to taste and cook on small fire till beans are very soft .

Add aromatics: red pepper flakes, zest and juice of 1 lemon, cumin - taste it and add spices as needed

Serve with add-on ingredients and let guests add what they fill like.

Enjoy! 

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Fish Tacco
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Ingredients

  • 5 tablespoons fresh lime juice

  • Kosher salt and freshly ground pepper

  • 2 tablespoons vegetable oil, plus more for brushing

  • 2 pounds teliapia fillets (or any fish you like), cut crosswise into ten 2-inch-wide strips

  • Ten 7-inch flour tortillas, warmed

  • 2 medium tomatoes, thinly sliced

  • Hot sauce, for serving

  • Lime wedges, for serving

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Recipe Preparation

Brush the fish with oil and season with salt and pepper. Broil until lightly charred and cooked through, about 10 -15 minutes. Transfer the fish to a platter. Serve along with tortillas, guacamole and cabbage slow to allow guest to make their own tacos.

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Cabbage Slow

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Ingredients

  • half a head of white cabbage thinly sliced

  • half a head of napa cabbage thinly sliced

  • 1 carrot shredded

  • 1/2 cup of parsley

  • 5 scallions thinly sliced

  • 3 tbsp olive oil

  • 3 tbsp apple cider

  • 1 tsp of agave syrop

  • salt and pepper, to taste

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Taccos de carnitas
Ingredients

  • 4 1/2 lb pork butt

  • 6 cups water

  • 1 1/2 onions, diced

  • zest of one big orange

  • 6 cloves garlic, minced

  • 2 bay leaves

  • 1 1/2 tsp crushed red pepper flakes

  • 1 1/2 cinnamon sticks

  • 1 1/2 teaspoons oregano leaves, crushed

  • 1 1/2 tsp kosher salt plus more to taste

  • 1/4 teaspoon ground cloves

  • 24 small corn tortillas, warmed

  • Finely chopped green onions, chopped cilantro, salsa or hot sauce

 

Note: I usually double this recipe

Recipe Preparation

1. Chop thick fat from the outside of the pork butt. Cut meat into 1-inch cubes. Discard any cubes that are pure fat. Combine pork with the 6 cups water, onions, orange zest, garlic, bay leaves, red pepper flakes, cinnamon, oregano, salt and cloves in a large pot. Heat to a boil; reduce heat to a simmer. Skim any scum that forms on the surface. Simmer until meat is very soft and falling apart adding more water if necessary to keep the meat submerged, 3- 6 hours on a small fire.

2. Season with salt. Remove bay leaves and cinnamon sticks. Place meat in a fine strainer; push gently with a wooden spoon to remove any excess fat. Discard the fat; pull meat apart with forks if necessary. Fold a few tablespoons of carnitas inside each tortilla; top each with cilantro or parsley, onion and salsa. You can also top it with  sour cream and guacamole.

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Guacamole

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Ingredients

  • 3 Haas avocados, halved, seeded and peeled

  • 1 lime, juiced

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cayenne

  • 1/2 medium onion, diced

  • 1/2 jalapeno pepper, seeded and minced

  • 2 Roma tomatoes, seeded and diced (optional)

  • 1 tablespoon chopped parsley (or cilantro if you prefer)

  • 1 clove garlic, minced

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Recipe Preparation

  • In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, and cayenne and mash. Then, fold in the onions, tomatoes, parsley/cilantro, and garlic. Add 1 tablespoon of the reserved lime juice and serve.

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