The Good Plate

Archive for the ‘Mexican’ Category

Flag of Mexico

Recipes in this Post

• Pork Loin Tacos
• Mexican Rice
• Avocado Relish
• Cilantro Onion Relish

So, a few weeks ago I was at the market and there was a package of Uncle Ben’s Taco rice in the Manager’s Special section. I thought, hey, why not? It might be good. I prepared it according to package directions on Tuesday. When Spane tasted it, he made a face. I tasted it, and I made a face, too. I even put Tapatio on it, and sour cream, and it still tasted like dirty, old socks. Mind you, I’ve never tasted dirty, old socks, but I imagine they probably taste like that rice – horrible. Moral of the story, don’t by Uncle Ben’s flavored rice.

After that debacle, I was determined to make good Mexican rice, but my stove, Bertha, is on the fritz. I had to find another way to make it.

I also had a pork loin roast, and I wanted to marinate it, but, it too, could not be roasted in Bertha. I had to find another way for that as well.

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Mexican Feast

Recipes in this Post

• Mexican Coleslaw
• Black Bean Dip
• White Sauce for Taquitos

This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.

I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.

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There is a wonderful restaurant in Glendale, California, called Elena’s Greek Armenian Cuisine that we go to quite frequently. The rice pilaf is just the best, I could eat it every day. Dinners are usually served with a tomato and green Anaheim chili that have been grilled on the barbecue. Often, we don’t finish everything, so I wind up packing up the rice, tomato and chili pepper in a to go box.

In 2010, I threw together a dish for Teacher Appreciation Day at my son, Spane’s elementary school. I was in a rush, and when I was asked later how I made it, I didn’t even remember. In 2012, the PTA is now putting out a cookbook, and I was again asked about that recipe, so I started wracking my brain to figure out what it was.

Tonight, being a Friday, and wanting to use up left overs, but not eat meat, I remembered there was a box from Elena’s in the refrigerator. I also had some corn tortillas, some cheddar cheese, and a half full jar of green enchilada sauce. Serendipitously, while making this, I rediscovered that old recipe!

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Recipes in this post

• Poached Salmon Tacos with Avocado Salsa

I love salmon, and I love avocado, and I love tacos! What could be better for a hot summer day than Poached Salmon Tacos with Avocado Salsa? When I was at a discount store with my friend Amber, I found green cactus tacos. I also had some red cabbage in the refrigerator and I thought that would look nice with the red and green. Read the rest of this entry »