Grilled shrimp and scallops get piled high on a crunchy tostada with fresh corn and tomato salad drizzled with a refreshing cilantro lime vinaigrette. We’re one week away from Cinco de Mayo and I’d say that’s a reason to celebrate Mexican food! I mean, do we really need a reason? I could eat Mexican food everyday especially if it’s paired with succulent seafood. All those bright, fresh colors and textures layered with a depth of spices and the crunch….Yep, Mexican food has it all. When you fuse it with Pacific Northwest flavors it just gets better. Elegance. Shrimp and scallops get gently grilled adding a hint of smokiness as they…
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Crispy Mexican pizzas blend two of my favorite foods together and it’s a great way to us leftover pulled pork. Crispy tortilla, bean smear, creamy Jack cheese and, of course, all the fun toppings. Pickled onions brighten everything, cilantro adds the freshness and cotija cheese for a little saltiness. These little cuties are ready in no time at all! Back in the day, my friends and I would come in from a night of fun, with the 2 a.m. munchies. The first thing we would do was raid the cupboards for anything that could make with quickness. We made this thing we liked to call Mexican Pizza. Although a little…
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Fire roasted poblano stuffed with creamy Oaxaca cheese and crumbled sausage, wrapped in smoky bacon and served on a plate of corn crema One of my favorite dishes to make are Bacon Wrapped Poblanos. I’ve made them a million different ways, but this might just be my favorite. If you’ve ever tried a poblano pepper, sometimes called pasilla pepper, you know that one time you’ll get a spicy one and other times they have a definite kick to them, which makes this sweet corn crema the perfect way to eat these up! These babies are stuffed with a creamy Mexican melting cheese called Oaxaca and spicy crumbled sausage, them wrapped up…
