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Whole Wheat Pancakes with Strawberry Piloncillo Syrup

Many thanks to California Strawberries and Society Culinaria for sponsoring this post; recipe and opinions are my own.

Father’s Day is quickly approaching and Amado and I are super excited to surprise papá with homemade breakfast prepared with lots of amor. We’ll be making whole wheat pancakes topped with California Strawberries piloncillo syrup, fresh fresas, and pepitas. This five-ingredient recipe is the easiest way to enjoy homemade pancakes without spending all morning in the kitchen. Read More…

Mollete Recipe + Oaxaca’s Estancia de Valenica Bed and Breakfast

Estancia de Valenica is a beautiful bed and breakfast located in the heart of Oaxaca, just a short walk from cafes, parks, restaurants, and the historic Santo Domingo church. While it is centrally located, once you step into the beautiful three-bedroom home, you won’t want to leave. It’s lovely outdoor fountain and patio emit tranquility and the colorful kitchen and perfectly curated art collection show a deep appreciation for Mexican culture. Read More…

What the Health + Delicious Hibiscus Tostadas Recipe

It seems like recently everybody I know is talking about the Netflix documentary What the Health. The film sets out to examine the link between diet and disease and has quite a few people considering going vegan. Even one of my favorite chefs, Marcela Valladolid, began sharing plant-based recipes and talking about how much better she feels since cutting out animal products from her diet. Read More…

Enmoladas con Papa | Mole Enchiladas with Potato

Enmoladas are one of the most interesting fusion recipes to hit the Mexican culinary scene. Through the combination of two traditional dishes — enchiladas and mole – a new one emerges that is as vibrant and flavorful as the country from which it originates. En vez de moler más de 25 ingredientes to make the mole from scratch, I used Guelaguetza’s Mole Coloradito, which has a hint of sweetness and spice. Just one taste will transport you to Oaxaca, where you can imagine yourself savoring these enmoladas al aire libre. So once you’re back in your cocinita, pour yourself a little mezcal, turn up the Lila Downs station on Pandora, put on your Oaxacan apron, and whip yourself up a batch of this flavorful fusion.

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Jack and the Bean Salad by What a Good Eater!

Amado making Jack and the Bean Salad

This week I participated in a virtual dinner party hosted by Amy Godiwalla and Alessandra Macaluso, authors of What a Good Eater! cookbook and blog. Twenty bloggers from throughout the country prepared fresh and delicious recipes from this family-friendly cookbook and shared them online with their readers. I made a flavorful (and super easy!) bean salad that our entire family enjoyed. Read More…