Mexican food is a staple in our house year round.  It’s easy, delicious, beautiful and you can create 100 different things from the same 5 ingredients.  So it makes marketing a breeze.  Just make sure to have the essentials on hand:  rice, beans, avocado, cheese, tortillas, tomato, onion, jalepeno, lime, and cilantro.  From there you can build upon it with steak, chicken, shrimp, or eggs, turning the basics into breakfast, lunch, or dinner. Depending on the occasion and the hungry people you are feeding,  everyone can customize their own platters so it’s an ideal feast for families and large parties.   It’s just simple, beautiful food. Added bonus: tequila pairs with it oh so well… so Mommy and Daddy can enjoy a margarita at the end of a long day.    
FIXINGS:
  • Organic corn tortillas (please try to find NON-GMO or sprouted — they taste so much better and your stomach will be much happier!)
  • Finely diced jalepeño, seeds removed!
  • Queso fresco
  • Chopped cilantro
  • Lime wedges

MEXICAN RICE

  • 3 1/2 cups filtered water
  • 2 cups sprouted short grain brown rice
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 large fresh tomato, or two small tomatoes
  • 1 chile — either anaheim, jalepeno OR if you don’t have either, you can use 1/2 of a green bell pepper
  • salt

Using a large pot, heat 3 tbsp of olive oil, then sautee onion and garlic until lightly brown. be sure to stir so the garlic doesn’t burn and become bitter! Once you can smell it and see that it’s turning brown, add the dry uncooked brown rice and stir together, until the rice becomes toasty and fragrant. turn off and set aside. Put the raw tomato and chile together in a blender and puree. IF USING JALEPEÑO, MAKE SURE TO TAKE OUT ALL THE SEEDS AND WHITE VEINS INSIDE SO THAT IT IS NOT SPICY!!!

Add the tomato mixture to the browned rice mixture and cook on medium-low heat until it is well absorbed (careful not to burn the bottom of it!), then add the 3 1/2 cups of filtered water and cook, covered, until tender and absorbed. I like my rice on the crunchy side so if you prefer it softer, add a bit more water at the end and keep cooking until you have reached desired consistency. Turn off flame, fluff and cover rice with paper towel and recover once again. Let sit and steam on its own for 5 minutes then serve with love.

SAVORY BLACK BEANS

  • 3 cups black beans, well rinsed
  • 5 cups filtered water
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp salt

Put all ingredients together in a slow cooker and set for 4 hours. Enjoy for days afterward.

NAKED GUACOMOLE 

  • 3 ripe organic avocados
  • 2 limes
  • 2 tsp salt

Scoop out avocado meat into a lovely bowl. Cut open and squeeze lime juice from one lime onto it, add one tsp of salt. Mash and mix with a fork until it’s as creamy/chunky as you want it. Taste it. Add more lime and salt until it’s perfect for you. Serve con amor.

I like to serve this entire meal in a family style setting so everyone can custom create their own dish by mixing and matching the items. The tortillas enable you to create tacos or you can create a salad-type experience by adding lettuce and handfuls of cilantro and diced jalepeño on top and eating it all together. My favorite!!!

DECORATING THE TABLE

The Mexican Table is full of color, texture, whimsy, and LIFE.  There really are no rules except to contrast colors and CELEBRATE.  I love to mix kitschy items with beautiful native things.  Here I’ve used a beautiful embroidered tapestry from Luna Bazaar as the base canvas of the table.  Miniature piñatas from Olvera Street in DTLA and some handmade ceramic dishes complete the look.  Serving all the little condiments of a Mexican feast in a divided wooden platter is a fun and pretty way to display fresh ingredients.  A Frida postcard sets the mood and adds a dash of artistic whimsy to the scene.

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