Although Mexican street corn is often cooked over a charcoal grill by a street vendor, this recipe made in the oven or a convection toaster oven will give you elotes that taste just as good.
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Vegan and Mexican are two words that most people wouldn’t necessarily associate with each other, however, there are actually quite a few vegetarian and vegan-friendly dishes that are part of the cuisine. Everything on the menu at Gracias Madre is organic and vegan, but don’t let that distract you; you’re in for a truly excellent Mexican meal.
If you’re visiting Los Angeles, Gracias Madre definitely deserves to be on your list of restaurants to check out, and if you’re local to LA, early lunch or happy hour is the best time to go if you want your choice of tables (you might even see me there).
Paparazzi tend to lurk nearby, as this restaurant and several others in the neighborhood are celebrity favorites. Request to be seated on the patio if it’s not too hot outside—you’ll have the best chance to see famous faces or at least catch a glimpse while they’re leaving.
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Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.
I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….
During the summer, I always want paletas for dessert whenever possible because, well, it’s typically REALLY HOT in the part of Los Angeles where we live. I very rarely buy popsicles in the grocery store because they have a lot of added sugar, and if I’m going to be eating them daily, I need to make healthier choices. Plus, I have a reputation to uphold as the queen of paletas!
Whenever I buy too many bananas (which is basically always) and they start to get spots and are too ripe, I have to get creative with how to use them quickly. So I came up with this frozen treat version of a refrigerated banana chia pudding that I like to make when I’m trying to eat healthier. They’re not overly sweet or too banana-y, they’re very low-fat and not many calories per serving either (for the record, one serving is one popsicle). As you probably know, bananas are packed with potassium and Vitamin C as well as fiber and some other nutrients. Most of the sweetness in this recipe comes from the natural sugar in the bananas. Of course, if you like your popsicles on the sweeter side, you can always add a little extra sugar to the recipe if you want.
RELATED RECIPE: Coconut chia pudding
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In Mexico, as well as other countries in Latin America, aloe gel (also sometimes referred to as aloe crystal) is used externally for a variety of skin ailments as well as consumed for its curative health benefits, especially for stomach and digestive ailments. Aloe gel or crystal comes from the meat of the leaf, and is easy and inexpensive to extract yourself at home. In Spanish, aloe vera is called “sábila” or “áloe,” and is sometimes misspelled as “sávila.” In Mexico, it’s most commonly referred to as “sábila.”
Aloe vera juice is said to help maintain healthy digestion, and can also help regulate blood sugar, reduce inflammation, reduce acne eruptions, as well as many other health benefits, and is a good addition for those who are conscious of an alkaline diet.
My Tío Eduardo swears by homemade aloe vera juice for digestive ailments. Homemade aloe juice is both easy and inexpensive to make—a single large aloe vera leaf in the produce section of most grocery stores in the U.S. should cost between 99 cents and $2 or $3. If a single leaf is $3 or more, it should be very large and heavy, otherwise check another store for a better price. Most Mexican or Latin American markets will carry them. Aloe leaves available in grocery stores are typically about 4-4.5 inches wide at the base, 22-24 inches long and about 1 inch thick.
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I’ve been absolutely obsessed with testing paleta flavors all summer, partially because of my access to such a wide variety of fresh fruits in Southern California for months on end, and partially just because I have an inner-kid who still remembers the excitement I felt from hearing the jingle of the bell on the paletero’s cart. This mango-peach paleta recipe has been a mega-hit both in my household and with my office mates who got to taste them when I brought them to work for an afternoon snack to share last week.
You may remember from a recent post that my family goes crazy for fruity guacamole. That’s why, when I hosted an #iloveavocados live party with Avocados From Mexico, I wanted to make another version of my fruity guacamole with one of my favorite fruits: Mango. I love to experiment with lots of different sweet and savory guacamoles and this version with mango, pomegranate seeds, red onion and serrano chile is one of my absolute favorit
My guests practically licked the bowl clean and there may have been some arguing over who got the last scoop. Another sure sign that the recipe was a success: Some of the guests sent tweets or posted on Facebook the next day that they wished they could have some more!…
Guacahummus sounds a lot like what you might imagine it to be… guacamole (sort of) mixed with hummus. Actually it’s a blend of hummus, avocados and lime juice. I served this simple, healthy dish at my #iloveavocados live party with Avocados From Mexico recently and surprisingly, most of my guests were having it for the first time. The dish was definitely a hit—they scraped every last morsel out of the bowl.
The main reason why this dish is so great—aside from being very healthy—is that you can make a semi-homemade version with a store-bought hummus of your choice (I like Sabra’s classic hummus), which helps you get this dish from food processor to plate in about five minutes. I use a 3-cup Cuisinart mini prep (available in my Amazon aStore, El Mercadito), which fits the ingredients perfectly. A bonus: This recipe is both vegetarian and vegan-friendly and is also gluten-free.
This post is part of a compensated campaign in collaboration with Latina Bloggers Connect and Avocados from Mexico but my love for avocados from Mexico is 100 percent authentic and the opinions and recipe in this post are my own. This post includes affiliate links to my Amazon aStore, El Mercadito, recommending products that I used to make this recipe.
Summer means paleta time in my house. And though we like the traditional flavors, I also like to branch out and make flavors that are considered “normal” in Mexico, but that are not as common to see in the U.S., such as avocado. A few friends have looked at me sideways when I said I was working on a popsicle recipe with avocados, but I assure you that you’ll be won over by the creamy texture and pleasantly earthy, sweet taste.
I prefer to buy avocados from Mexico because of that distinctive, earthy taste due to the fertile volcanic soil in which they’re grown. They’re packed with nutrients and are a versatile ingredient that can be used in both savory and sweet dishes—but most people don’t think of using avocados in a sweet dish. The thing I especially love about this recipe is that the light coconut milk and sweetened condensed milk (also known as lechera) don’t overpower the natural flavor so you can still taste the earthiness of the avocado….
This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe and opinions are my own.
We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada! This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.
Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.
This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:
We’ve been making an extra effort to eat healthy in our house, especially since we moved across the country and have access to more local produce than ever before (hello, California citrus!). This crunchy, spicy, juicy citrus salad from the Yucatan area of Mexico is the perfect healthy snack. Ensalada xec (xec is Mayan for “mixed,” and is sometimes spelled as “xeec,” “xek” or “xe’ek” and is pronounced “shek”) is a staple dish in the region and is sometimes also made as a salsa without the jicama.
I served my ensalada xec for a salad-themed Food Bloggers LA meetup once, and it was a big hit. I love this recipe because it keeps crunchy in the refrigerator for a few days in the event that you have leftovers. I find this dish keeps best when refrigerated in a covered glass bowl. Some recipes for ensalada xec call for ground cayenne pepper, which is perfectly fine, but I prefer to use fresh chile. Habanero is frequently used in the regional cuisine in the Yucatan, so I used it in this recipe. If your tastebuds can’t handle the heat from a habanero pepper, you can substitute a finely chopped serrano chile or just use a dried chile powder of your choice. You could also use Tajín (the popular Mexican chile, lime and salt seasoning) sprinkled on top if you don’t want to use fresh chiles; if you use Tajín, remember to leave the salt out of the recipe….
I’ve really been wanting to reduce the amount of meat we eat on a daily basis in order to be a bit healthier. I love veggies and don’t mind vegetarian meals, but when you live with a serious carnivore, it’s sometimes really difficult to convince them that a vegetarian meal is a) good and b) filling enough to be a meal and not just an appetizer. Enter the idea of vegetarian tacos.
Sometimes the mere mention of serving a vegetarian meal summons an apocalyptic response in my household. If you can’t get your family to eat a full vegetarian meal, this dish makes a great appetizer to ease them into enjoying it; just double or triple the recipe depending on how many people you’re feeding. They may soon see that an all-veggie meal isn’t so bad after all.
And if you’re truly desperate to get them to eat veggies, you can always add a little crumbled chorizo to this dish. It’s not meatless, but hey, at least they’re eating veggies, right? (You could also attempt to substitute soyrizo for chorizo if you’re brave, but I can’t be held responsible if they figure you out and throw their chanclas at you.)
Regardless, whether you’re vegetarian, trying to get your family to eat less meat or just trying to observe meatless meals during Lent, this is a quick and easy recipe you’re bound to enjoy.
I like to use baby portabellas for this recipe, but you can use just about any kind of regular medium-sized mushroom you like so long as you slice them somewhat thickly so that when they saute with the onions and butter, they don’t shrink too much, or get too thin when they’re fully cooked.
RELATED: How to roast poblano chiles
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