Muy Deliciosa!

This past weekend we made some of our favourite Mexican eats, which totally made us miss Mexico.  After whipping up a big batch of pico de gallo on Friday evening, we used it in fish tacos.

Simple, baked salt and pepper cod, pico de gallo, pickled jalapenos, and sour cream on corn tortillas:

The next morning Christopher used some of the pico to make my favourite omelette, which also includes cheese and bacon, with avocado and sour cream on top.  It is perfection.  He also made truffled breakast potatoes.

We lucked out when buying the avocados and picked up a couple that were perfectly ripe (that never happens).

On the weekend we also made chipotle chicken soup:

And pibil pork crepes with poblano pepper sauce:

We prepared a corn salad and some spiced rice to have with the crepes.

There was definitely some spice going on over the weekend, so we cooled off with a pink lemonade frozen cheesecake for dessert.

The week flew by, and just like that it's almost the weekend again!

What do you have planned for this coming weekend?  Do you like pico de gallo?  Do you like spicy food?  Have you cooked any Mexican dishes recently?

Mexican Day!

Last Sunday we had a Mexican day.  

We started with huevos rancheros for a late breakfast.

In the afternoon we snacked on nachos, which we topped with re-fried beans, pickled jalapenos, black olives, cilantro, and a few kinds of cheese.  We dipped them in salsa and sour cream.

For dinner we had tequila marinated pork loin with roasted potatoes and corn salad.

Tequila Marinated Pork

- pork loin cut into 4 thick chunks
- 4 T tequila
- 3 T orange juice
- 1 T lime juice
- 3 cloves of garlic, minced
- 2 tsp cayenne
- 2 tsp cumin
- 1 tsp oregano
- salt and pepper

Mix all ingredients other than the pork and pour over the pork.  Marinate 2 hours-overnight, stirring occasionally.  Preheat oven to 350 F.  Cook until meat is done according to a meat thermometer. 

Corn Salad

1 450g canned Peaches and Cream Green Giant corn kernals
1 red bell pepper, diced
1 garlic clove, minced
1 jalapeno, seeded, finely chopped
4 green onions, finely chopped
2 T lemon juice
1 T olive oil
5 T cilantro (or to taste)
salt

Drain the corn.  Add everything else.
Let sit for about 30 minutes before serving. 

We loved our Mexican day so much that we had to eat Mexican food again ... and soon!  On Tuesday we had tortilla soup, which we topped with sour cream, lime, cilantro, shredded cheese and avocado.

Do you like Mexican food?

What's your favourite Mexican dish?