Welcome back to regular programming here at ISPP HQ! I hope the holiday period treated you well and that 2016 has started well for you. I had a lovely little break with family & friends and I’m feeling somewhat refreshed and ready to face the year ahead!
I went out for tacos before Christmas and one of the vegetarian versions came with pineapple salsa. It was so delicious that I knew I had to have a play in the kitchen and make some for myself! It’s sweet, savoury and mighty tasty!
I eat a lot of Mexican food over the warmer months but usually fall back on simple black bean tacos but I decided to branch out a little over the weekend and the end result were these crispy tofu tacos! They are full of both flavour and texture and make an excellent mid-week meal when it’s far too hot to turn the oven on. Plus they’re delicious!
I’ve long been a fan of Mexican food, it’s normally quick and easy to whip up, relatively healthy (okay, maybe not with this much cheese!) and super tasty. These baked corn & black bean quesadillas are no exception, and you can have them on the table in under 20 minutes which makes them an excellent lunch or quick dinner option. You can also use the best quesadilla maker, to have it cook a little faster.
Mexican food is one of mine & B’s favourites to whip up at home, and I think nachos are one of the best forms of Mexican food. Unfortunately they can also be rather unhealthy so I have been tinkering with ways to up the healthy factor without reducing the flavour and I think I’ve found a winner!
I’m a big lover of Mexican food, yet somehow never made it to check out La Condesa when it was just a taco stand in the back garden of the site, so when B and I were looking for somewhere local to try one Friday night we decided to stop by and try the slightly expanded menu of the indoor eating section which opened a few months back.