Mexican. My absolute favorite cuisine of all time. I enjoy both tex-mex and for-real-mex. One of my favorite restaurants in the world is Rick Bayless’ Topolobampo in Chicago, and one of my favorite meals is $1 tacos with horchata from LA food trucks. Oh my word, horchata. YES. Whenever I’m in LA I become something of a crazy woman. All I eat is Mexican. All I drink is horchata (ok, fine, and the occasional margarita). All I want is tacos and horchata and margaritas.
I used to joke that when I become pregnant I will have to move to LA because Singapore has no good Mexican food. This shouldn’t be surprising given that the Mexican population here probably isn’t very large, BUT the American population is huge, so how do they get by without their Mexican fix? I don’t know.
We have tacos, quesadillas, or burritos at least once a week in my house. The following 3 sides go well with basically anything. Eat it with rice. Put it in soups. Eat the leftovers straight from the fridge with a spoon. You get the idea.
Enjoy! -2Ns
Recipe: Guacamole
Prep time: 10 minutes
Cook time: NA
Ingredients
2 ripe avocados
1/2 small red onion, diced
1 small ripe tomato, diced (about 1/4 cup)
1/2 jalepeno, diced with seeds removed (keep the seeds for a spicy kick)
juice from 1 lime
handful of cilantro, roughly chopped
salt to taste
Instructions
- Mash the avocado with a fork until only small lumps remain.
- Combine the rest of the ingredients with mashed avocado and mix well.
- Serve immediately.
Recipe: Pico de gallo
Prep time: 10 minutes
Cook time: NA
Ingredients
3 ripe tomatoes
1/2 small red onion, diced
1/2 jalepeno, diced with seeds removed (keep the seeds for a spicy kick)
juice from 1 lime
handful of cilantro, roughly chopped
salt to taste
Instructions
- Combine all ingredients and mix well.
Recipe: Black beans
Prep time: 10 minutes
Cook time: NA
Ingredients
1 15oz can of black beans (check the ingredients to make sure it is pre-seasoned. Ideally the only ingredients should be black beans, water, and salt), partially drained
1/2 small onion, diced
2 cloves of garlic, minced
1 tsp cumin
1/2 tsp cayenne
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste (I usually don’t add any if the beans are already canned with salt)
1 tbs olive oil
Instructions
- In a saucepan, heat olive oil over medium heat. When hot, add onion and garlic. Cook until fragrant, being careful not to burn, about 3-5 minutes.
- Add black beans and spices.
- Cook for 5-10 minutes.
