Flavour Fiestaaa!

I am having a love affair. It's with a hot, spicy and colourful lover called Mexican food. Now, I'm no Thomasina Miers, although I could be found stuffing my chops with fish tacos and other delicious delights in Wahaca last night, but there's something so wonderfully simplistic about Mexican food that anyone can have a go at recreating or reinventing classic dishes at home.  There's a certain magic combination of ingredients that turns up to the party time and time again and always delivers. Spicy, fun, easy to socialise with and always so colourful and attractive. The perfect guest! These key ingredients are avocado, peppers, lime, chilli, coriander, garlic, salsa, cheese, beans and of course the corn tortillas and nachos. I disregard meat (except fish) as I don't eat it or cook it. I'm also not a fan of dairy. I'm not vegan myself but many of the meals I cook are. I am pescetarian and I eat organic, free range eggs. I avoid dairy for ethical and health reasons. I'm happy to answer questions on this if you feel the need to ask.

I have always avoided vegan "cheese" as I don't like to eat food that has an ingredients list as long as my arm. I also try to limit my soya intake. I was recently given a new vegan cheese to try which is made from coconut fat. Now being a coconut freak I was happy to try it. It also only has six ingredients. OH MY GOD! It is amazing. It grates, melts and tastes like......CHEESE!

I have progressed from the "build your own" boxed meal kits available in supermarkets and moved onto a more rustic, experimental formulation. The recipes you will find here are very simple and fool proof. Nothing fancy. Just honest and wholesome. I do recommend washing it all down with (100% blue agave) tequila however. Unless you're working or driving. Please drink responsibly. Coincidentally, it was National Tequila Day recently. As if I needed a reason to drink it. I would suggest that one day is not enough to celebrate such an ingenius invention as tequila, and we should extend the celebration to a week, or even better, a month. Vote for me!

What's not to love about Mexican food? There's something about the combination of the staple ingredients and flavours that makes my toes curl with pleasure and against my better judgement,  stuff one more bulging fajita into my greedy gob before moaning about how full and fat I am. Oh well.

I like to use corn tortillas. You get 13 in this pack and they will last in the fridge for a week once opened. Just seal them with a food clip or an air tight box.














So, to cooking.....


Vegan quesadillas with chunky guacamole and spicy potato wedges with garlic mayo...

Serves 2/makes 8 quesadillas

2 ripe avocados
1 clove garlic, crushed
About 8 cherry tomatoes, quartered
1 teaspoon smoked paprika
Juice of 1/2 lime
Fresh coriander, chopped
pinch salt and fresh ground black pepper
Large chunk of cheese (vegan or dairy), grated

Sweet Potato wedges:
Slice a sweet potato into wedges, toss them in a bowl with oil and smoked paprika until they are covered in it. Put on a baking tray in a hot oven (about 180 degrees) for about 30mins until soft and lovely looking.

Crush a clove of garlic and mix with 2 tablespoons of mayo. Job done.


Mix all the ingredients except the cheese (and obviously not the sweet potato wedges or mayo) together in a bowl. Chop the avocado into chunks rather than mashing it.

Spoon the filling onto one half of a tortilla and top with the grated cheese. Fold the other half over it. Place into a hot, dry frying pan and heat gently for a few minutes each side. Remove and cut the quesadilla in half. Serve with a hot salsa and a cold beer.

Veggie tacos

Real tacos are not the crisp, dry, shrapnelling monstrosities found in the afore mentioned box kits. They are soft corn or wheat tortillas that resemble little boats filled with tasty morsels. Be adventurous with your fillings. The only limit is your imagination. Dirty.

I recently made very simple bell pepper, spinach, mushroom red onion and vegan almond cheese tacos for a light supper. Served with a very chunky guacamole. Sometimes simple is best.

Veggie Huevos Rancheros-2 ways!

The first time I made this dish I wanted to keep it very simple. I didn't use a tin of tomatoes as it was just for myself. Instead I added a handful of cherry tomatoes cut in half.

For one:
tablespoon of cooking oil such as rapeseed
2 eggs (organic, free range)
1 Red bell pepper, sliced
Handful cherry tomatoes, halved
1/2 red onion, sliced
1 green chilli, chopped or sliced
small bunch coriander, chopped
Salt and pepper to taste

To serve:
2 corn tortillas
1/2 avocado
Chunk of cheese, grated
1/2 lime
Coriander, chopped
Hot sauce of choice

Fry the onion, pepper and chilli in a pan until softened, Add the cherry tomatoes and cook for a few minutes. Make two holes in the mixture, add a teaspoon of oil in each hole and gently add the eggs. cover the pan with a lid and fry for a few more minutes. Flip your eggs if you don't like them runny! There are no rules set in Aztec stone here!

For huevos rancheros for two, omit the cherry tomatoes and use a can of chopped or plum tomatoes instead. Use a whole onion and two bell peppers of different colours, and four eggs. Wacky, huh? You may want to stick the pan under a hot grill for a few minutes to cook the eggs on top.

Warm the tortillas in a dry frying pan and plate up! Sprinkle grated cheese on first or over the mixture and then place the avocado slices on last. Season as you wish and squeeze fresh lime over the glory that is the riot of colour on your plate! Bueno!

Three Bean Chilli with home-made guacamole and corn tortilla chips.

I made this for a dinner party recently. Two of my guests were meat enthusiasts but said they didn't miss the meat at all. It is hearty, rich and satisfying.

1 red onion, sliced
3 cloves garlic
2 fresh chillies (1 red, one green) sliced
2 bell peppers (red and green) sliced
1 can each of kidney, pinto and black beans, drained and rinsed
2 cans chopped tomatoes
2tsp smoked paprika
Dash of Worcester sauce
Table spoon bouillon or other veggie stock mixed in about 200ml hot water.
Salt and freshly ground black pepper

In a large pan, heat 2 tablespoons of cooking oil and add the peppers, chillies, onion and garlic. Stir occasionally and cook for about ten minutes or until they have softened. Add the three varieties of beans and chopped tomatoes. Season with the salt, pepper, paprika. Then add the veggie stock and Worcester sauce. Stir it all together and leave to simmer on a low heat for about 1/2 an hour. Stirring every 10 minutes or so. You don't want a burned bottom!

Guacamole:
2 ripe avocados, mashed or chopped chunky if preferred
about 8 cherry tomatoes, quartered
1 clove of garlic, crushed
1 small handful coriander, chopped
finely chopped 1/4 red onion
1 green chilli, finely chopped
juice of 1 lime
Salt and pepper to taste

Smash the lot around in a bowl until the ingredients know each other a bit too well.

Serve the chilli with brown rice, guacamole and tortilla chips and a sprig of fresh coriander, for pretty.

Frozen Margarita

I couldn't imagine having all this deliciously spicy food without anything cool and refreshing to wash it all down with.

Per person:
35ml 100% blue agave tequila
25ml or juice of one lime
15ml agave syrup
2 cups ice

Place all ingredients in a blender and blitz!

Salty rim? Run a segment of lime around the outside of the glass rim and then rotate it in a bowl of salt till the salt sticks to the glass.

Equally as delicious served on the rocks and not frozen.

CHEERS!