STUFF + THINGS

Mezcal Paloma || Stuff + Things || creamandhoney.ca

It is Cinco de Mayo Friends! Besides the state of Puebla, Mexico does not celebrate this day as much as the US (and maybe Canada), where avocados are at peak prices and the tequila shelves are bare! 

M A K E  ||  This mezcal paloma cocktail! <–––– Check out the quick video I made for you lovely people to watch!

W A T C H  ||  OUTLANDER! I was so ill last week I could barely move, so I lived an alternate life through the two first seasons of Outlander. It's embarrassing how obsessed  I became with the show and particularly Jamie Fraser. So obsessed that I dreamed of Outlander nightly, obtained the third book within hours of finishing the second season and googled time travelling plus my own personal history connections to Scotland in the 1700s. (I do in fact have some which I feverishly deduced that I lived a past life as one of my own ancestors and married a very strong handsome Scottish man who may or may not have been named Jamie). My boyfriend seemed unconcerned. He was clearly in denial of the sick delusions that had consumed me.  The show is like a mix between Downton Abbey + Game of Thrones. Sounds perfect yes?

S L E E P  ||    I bought these new bedsheets made from bamboo and my GOD they are fantastic! The softest silkiest things that I've ever laid my body on. They are hypoallergenic, breathable and get softer with every wash.

R E A D  || This article on Other Places To Live in Canada Besides Toronto. But for real though, Canada needs more cool cities. Montreal is the sh*t (in the summer), but ain't nobody got time for that much snow and cold.  

E A T  || Some tacos or these tostadas and drink some palomas + margaritas! Happy Cinco de Mayo!

L I S T E N  || Seventeen by Sjowgren has been playing loudly on repeat in my house and earphones lately... But I'll listen to it again if you want to come dance with me, yeah?

Hope your week is filled with friendly faces and guacamole!

Meg xx

OAXACA CITY, MEXICO || FOOD GUIDE

Market Produce || OAXACA CITY, MEXICO FOOD GUIDE  || creamandhoney.ca

EATING OUT


OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
barbecued chicken at Tlacolula market || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

CABUCHE

One of my favourite meals we ate in Oaxaca. Small quiet terrace out back. Try: the pozole (best I've ever had) and the fish tacos which are made with blue corn tortillas (below). Open for breakfast, lunch and dinner. $$

PEZ

A very small menu of all things fish + shrimp. Everything is $30 pesos. Cheap and easy. Try: The fish tacos. Open lunch and dinner. $ 

Lunch at Cabuche

Lunch at Cabuche

Pez || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
Mezcal tasting at El Destilado

Mezcal tasting at El Destilado

TLAYUDAS LIBRES

The tlayudas here are sooooo delicious. One can feed two people, they are massive. Try: Tasajo (Oaxacan style salted beef in thin strips) and/or the chorizo tlayuda. Open for dinner and late night until 4 am. $

ITANONI

Local spot 20 minute walk from the centre (or 5 minute taxi) and totally worth it. They focus on antojitos– corn based Mexican tapas including  tacos, quesadillas, tamales, tostadas etc. They use heirloom corn varieties to make their food on the comal, a large round Mexican griddle made from terra cotta or cast iron. Itanoni makes delicious antojitos specific to Oaxaca including memelas and tetelas. They use multiple kinds of organic corn flour which are stone ground by the cooks. Try: memelas and tetelas with quesillo (Oaxacan string cheese). Open early for breakfast and lunch. $ 

Tetelas (triangles), memelas (round), tamale (bottom) at Itanoni.

Tetelas (triangles), memelas (round), tamale (bottom) at Itanoni.

EL DESTILADO

A modern take on Mexican food/ingredients. Very delicious and more similar to tapas dishes in Canada or USA but Mexican inspired. Mezcal tastings available where they  give information about the agave plant, explain how it's made, the differences in varieties etc. Local craft beers + mezcal cocktails. I loved this place, the vibe is great and so is the area. The staff are amazing here– very happy to serve you but also chill. They all have a lot of knowledge about mezcal and speak English fluently. Happy hour 5-6:30. Try: a variety of their house mezcals + mezcal cocktails. Open dinner to midnight. $$$ 

PAN AM BAKERY

Baked goods, breakfast/lunch meals and coffee available for dining in and taking out. Beautiful open air courtyard as the dining space. Went here morning for coffee and morning croissants/bread. Try: the omelettes, house made pastries + granola. Open breakfast and lunch. $$ 

ORIGEN

Authentic Oaxacan food served in beautiful building with good service and interesting dishes. A more upscale meal for a night out. Tried escamoles (ant eggs), black mole, grilled octopus, cocktails and dessert– all was amazing. Best mole I've ever had. Try: the mole!!! Duh. Open lunch and dinner. $$$

PASILLO CARNES ASADA AT MERCADO 20 DE NOVIEMBRE

 A hall of barbecued meat!!! (below) Grab your vegetables from the front, then head down and choose your meat(s). Vendors on the barbecues grill the veggies at the same time for you. We got the mixto which included all three– tasajo (salted beef), cecina (thinly sliced pork) + chorizo. There's a lady who sells you warm tortillas and choose your sides (salsas, guacamole, etc) from another person who comes to your seat. A bit confusing at first but definitely worth it! Open all day. $

Meat hall at pasillo cranes asada, Mercado 20 de Noviembre || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
Carne asadas at Mercado 20 de Noviembre

Carne asadas at Mercado 20 de Noviembre

Mamey fruit at the Tlacolula market

Mamey fruit at the Tlacolula market

Tlacolula Market || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
blue corn

blue corn

Mangos || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

OTHER SNACKS + STREET FOOD


MOLE

Traditional sauces made with variations of dried chilies, nuts, seeds, spices and thickened with masa, tortillas, or bread. There are 7 types of Oaxacan mole so take your pick whether you order it at a restaurant atop meat or buy it in bulk from the market and dress enchiladas at home.

TEJATE (te-ha-tey)

Known as the Drink of the Gods. A traditional Oaxacan beverage served by many street vendors. It looks like powdered clay and water, but it is so delicious and refreshing in the afternoon sun. Made with roasted maize flour, fermented cacao beans, mamey seeds + cacao flower made into a paste and mixed with water.

Tejate || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
Tejate || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

ELOTES

Mexican corn on the cob served by street vendors. Grilled corn topped with a slather of cotija cheese, crema/mayonnaise, garlic, cilantro, + chili. The perfect snack while wandering the Zocalo at night.

FRESH FRUIT W/ LIME + CHILI 

There are vendors everywhere in Mexico selling fresh sliced fruit (commonly mango, watermelon, coconut, cucumber, orange) and topped with chili powder, salt and lime if desired. 

Jicatela (side one)

Jicatela (side one)

Nanches in chili + lime

Nanches in chili + lime

Jicatela (side two)

Jicatela (side two)

JICATELAS 

Jicama “popsicles". Large slices of jicama on a stick brushed in lime juice and dipped in sprinkles + chamoy (a salty, sweet, sour sauce).

AGUAS FRESCAS

Fresh fruit blended with water, lime juice and sometimes a bit of sugar. I like a minimum of two agua frescas a day in Mexico. 

Agua de Sandia (watermelon juice)

Agua de Sandia (watermelon juice)

CONSOME

A little cup of savoury soup– beef broth, shredded chicken, lime, onions, cilantro, + hot sauce. My favourite consome in Oaxaca City was from a street vendor on the corner of 5 de Mayo and A Gurrión, near the Templo De Santo Domingo. 

TACOS

Some of the best and cheapest tacos are served on the street with a chair or bench near by.

Tacos || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
consome soup || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

MEZCAL

Traditional Mexican distilled spirit made from a variety of agave plants. The agave hearts (piñas) are roasted over hot rocks in a palenque (an in-ground pit) and covered with moist agave fibre that remains from the fermentation. Leaves of agave or palm are laid on top to cover the fibres and the agaves are left for two to three days. The underground grilling caramelizes the sugars of the piñas and produces the smoky and sweet flavour of mezcal that stands out next to tequila which is also made from agave (although only blue agave + baked in above ground oven). Click here to learn more. 

PULQUE + TEPACHE

Pulque– a fermented milky drink made from the sap of agave plants. It is older than tequila or mezcal, has a low alcohol content of 4-6 % and is high in vitamin c + probiotics. Tastes a little sour, milky + a bit sweet. Mostly home brewed or sold by vendors/mezcal shops/

Tepache– a fermented Mexican beverage made from pineapple peels, piloncillo (unrefine Mexican cane sugar) and cinnamon. Similar to kombucha in it's funky sweet flavour and can quickly turn to vinegar if fermenting for a little too long. How to make tepache here

Mezcals– Pineapple, Alipus (San Andres), Walnut

Mezcals– Pineapple, Alipus (San Andres), Walnut

Agave (maguey) plant

Agave (maguey) plant

This lovely + happy human at Tlacolula market

This lovely + happy human at Tlacolula market

Tepache (left) and &nbsp;pulque (right)

Tepache (left) and  pulque (right)

PALETAS

Mexican popsicles served out of little shops (paleterias) or by street vendors. Perfect for the heat of the day, made with fresh fruit (pureed or left in chunks/slices) of all kinds. Pineapple or any kind of melon are my favourites. Some are made with cream but are still light and fresh. 

Paleta de melon (cantaloupe)

Paleta de melon (cantaloupe)

Chicharron, tasajo + chorizo

Chicharron, tasajo + chorizo

MICHELADA

Beer with lime, maggi sauce/worscestirshire, hot sauce + maybe clamato/tomato juice.

HORCHATA

Creamy and refreshing drin made from rice, sometimes almonds, sugar and cinnamon. 

AGUA DE JAMAICA

One of my all time favourite things from Mexico– hibiscus water. Boiled hibiscus flowers, water, sugar and sometimes lime. Sweet + tart, served almost everywhere. 

AGUA DE CHILACAYOTE

Drink made from squash, pineapple, piloncillo (Mexican cane sugar), + cinnamon. The one below came with a scoop of lime sorbet in it. I was confused. 

 

Chapulines

Chapulines

Agua de Chilacayote

Agua de Chilacayote

CHAPULINES

Roasted grasshoppers seasoned with chili and lime. (above)

HAMBURGUESAS

Evening/late night street food. Little hamburgers the perfect size to fill but not stuff you. Get the pineapple on it!

TORTAS

A Mexican sandwich you can put anything and everything on it. From a basic cubano or jamon y queso (ham + cheese) to the biggest torta of my life: 3 meat, 2 cheeses, avocado, mayo and vegetables.

hamburgers || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca
pineapples at Tlacolula Market || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

ANTIJITOS FROM THE COMAL


Cooking on the comal at Itanoni || OAXACA CITY, MEXICO FOOD GUIDE || creamandhoney.ca

MEMELAS

Round corn snack made on the comal, topped with mashed beans, cheese and meat/vegetables if desired. 

TETELAS

A thin triangle stuffed tortilla filled with mashed beans, cheese and meat/vegetables if desired. Get the quesillo cheese! (Oaxacan string cheese)

TLAYUDAS

A Oaxacan “pizza" of sorts. One large tortilla crisped up on the comal, topped with smashed beans, quesillo (string cheese), shredded lettuce, strips of meat, vegetables, + salsa. Soul food at it's best.

QUESADILLAS

Top with whatever salsa they have on hand. 

Cooking on the comal (tlayudas, quesadillas/ empanadas Oaxaquenas)

Cooking on the comal (tlayudas, quesadillas/ empanadas Oaxaquenas)

Flor de calabaza quesadilla (squash blossom)

Flor de calabaza quesadilla (squash blossom)

What are your favourite foods or places to eat in Oaxaca?! I'd love to know.

Meg xx


AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

I went to Oaxaca, Mexico for two weeks. Since, I have been daydreaming of returning next winter to eat corn based snacks, wander amongst the bright coloured stone buildings and drink mezcal with strangers, (or friends –same thing in Mexico). We spent a week in Oaxaca City, two days in the mountains and a week on the coast in Puerto Escondido. It. Was. INCREDIBLE. I'm working on posts for Mexico so I won't go into too much detail. But I will  tell you about the day I saw some people vomit. You may be thinking, “Wow, what a great intro for a food post!". Yes. I only aim for the best here on my blog. I could write about something else like how delicious this meal is, but that seems cheap and repetitive sometimes. Because of course I wouldn't post something on here that tastes bad, so let's all assume I'm making good food for me and you. Also, this story  is much more interesting than listening to more food words like mouthfeel, paleo, or tasty. Don't even get me started on short form words or exact-same-length words like delish, yummers, or 'za. Only moms in the suburbs use these words because they heard them from a fellow suburban mom who only hangs out with her children, mom, and grandma (who is the most confused that we changed perfectly good words into slight variations that sound worse). I feel you g-ma. (The short form “g-ma" is okay because it sounds gangster and every granny is/was gangster in some way). Birthed nine children vaginally?! Gangster. Sipping on a bottle of sherry all day?! Gangster.  Saying whatever the f*$k you want all the time because you're 93 and don't give a sh*t?! Gangster. No no, this story has more adventure, mystery, and self reflection than food words. It also has vomit. You are welcome gentle human. (note: All badass grandma qualities are based on real life grannies I've known. Also, I love all my suburban mom friends! I was kidding. Kind of.)

We spent a night in the small town San Jose Del Pacifico in the Oaxacan mountains. Our next destination was Puerto Escondido and we were ready for the salty ocean breezes and beachside cocktails. The only way to get from this little town to the coast is by colectivo, large vans that operate all over Mexico. They are cheap and efficient and if you're lucky, they have tvs that play movies.

The van pulled up and the driver told us it would be 200 pesos each ($14 CAD) for the four hour ride to Puerto Escondido. Within a minute of being in the van we noticed a very robust smell. Like fresh sliced garlic mixed with overripe onions. “Wow. That. Is. Pungent." I whispered.  For some reason, I couldn't get used to the smell. It stung my nostrils on each breath. It became so intense that I dug out a long sleeve shirt from my bag and tied it around my nose and mouth. I imagined myself a bandito. The driver looked at me through the rearview mirror and made gestures like, “are you okay?". I gave him a thumbs up and he smiled. This long drive has over 200 turns, many of them 180°, while teetering on the brink of high cliffs. People began feeling sick and one guy asked them to pull over so he could throw up but instead they handed him a plastic bag without even slowing down. A woman started vomiting, sweat rolling down her face. People had told us this was a bad bus ride, but I assumed they were being dramatic or prone to motion sickness. I love fast bumpy rides so I figured we'd be just fine. Turns out, they were correct. I wouldn't wish the ride upon my worst enemy. Well maybe I would. But only because it's mostly harmless. 

Without being there, you can't fully comprehend the amount of severe turns. So here are a few Google map images of the ride itself with drawings on top from Paint (yes, it's still around) of my feelings/thoughts along the way. (more food photos + recipe at the end)

Yay!!!! On our way to ocean and margaritas!

Yay!!!! On our way to ocean and margaritas!

Weeeee!!! This is like a rollercoaster!&nbsp;

Weeeee!!! This is like a rollercoaster! 

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Oh okay, this IS a very winding road. I get it now. “Sorry for falling on you señor!"

Two hours pass and vomit fest begins.&nbsp;

Two hours pass and vomit fest begins. 

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Seriously though. Who brings stinky garlic and onions on this ride anyways?! I wish an permanent itchy butthole upon them."

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

“Did we drive off a cliff and now I'm unknowingly in hell?!?! Will I forever be amongst vomit and the smell of alliums??!"

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Three hours have passed. Wonder if oxygen has always smelled like garlic and onions. Brain starts torturing me with thoughts of fish markets, dogs pooping, and that time I got food poisoning from Chinese food when I was 6. And then again when I was 12.*

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.* &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; “I guess this is where I live now?"&nbsp;

*Acceptance phase. Consider that maybe I entered an infinite time/bus loop and may never get out.*                     “I guess this is where I live now?" 

We finally make it onto straight road for the last hour and I consume three snacks. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; “YOU CALL THAT A BUS RIDE?!"

We finally make it onto straight road for the last hour and I consume three snacks.                                                   “YOU CALL THAT A BUS RIDE?!"

Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocados || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || A healthy and delicious meal with fresh ingredients inspired by Mexico. A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Corn Tostadas || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

At one point we stopped for a bathroom break and I realized who it was. An old man sitting by himself with a large bag in front of him filled with his aromatics. He wore sandals and his feet were so dirty and cracked they looked like actual stone. I immediately felt a pang of compassion and shame wash over me for being so angry. Oh god, was my white privilege showing? 

His bag smelled no less after, but the sharp corners of the mountains were behind us and people weren't vomiting anymore. I told myself stories of why he would be carrying a rotting bag of vegetables so I could have more understanding for him. Here are the viable options I decided on:

  1.  This bag of garlic and onions were his great-great grandfather's vegetables and passed down for generations. They bring good luck. But also turn your feet to stone. 
  2. There is a vampire hunting him so he must carry the most potent garlic everywhere he goes. 
  3. He has lost his sense of smell so he has no idea the torture he's putting everyone through. 
  4. He has a sick sense of humour and likes to rides colectivos carrying only the stinkiest items he can find. Last time he brought jars of cow farts and released them incrementally every 10 minutes. Before that, 2 dozen freshly peeled boiled eggs. The time before that it was a pillow peed on by ten cats. He's currently working on bottling an old-age-home smell of moth balls, bad perfume and undigested medicine breath. (Patent pending). 
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca
Mexican hot sauces: Tapatio + Cholula || Avocado Egg Salad Tostada + Escabeche (pickled vegetables)  || Healthy + delicious Mexican inspired dish. Great for breakfast, lunch, dinner or a snack.  A perfect recipe for summer that is easy to make and can be eaten at breakfast, lunch or dinner! A nice change from avocado toast and it's gluten free, plant based + dairy free without the cheese. || creamandhoney.ca

 Tapatio or Cholula? Which one is your favourite?


AVOCADO EGG SALAD TOSTADA + ESCABECHE (PICKLED VEGETABLES)

the magic

inspiration:            my trip to Oaxaca + all the escabeche I ate

the feels:                soft, crunchy, creamy, sour, savoury, fresh  

eat with:                 mezcal, agua frescas, agua de jamaica,                                             horchata, sparkling water, margarita,                                               michelada

might like if you're into:     antojitos, avocado toast, street food,                                                 other pickled things, messy foods,                                                     meals that work for breakfast, lunch                                                 or dinner, lucha libre, curried egg                                                     salad on naan

the science

makes 6 tostadas || resting time: 2 hours (for escabeche, make in advance) prep + cook time: 20 minutes

ingredients:                                                                                                              

mexican escabeche (pickled vegetables)

  • 2 large radishes or 4 small, thinly sliced
  • 1 large carrot, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 1.5 cups water
  • 1 tablespoon honey
  • 1 tsp sea salt
  • 2 cloves garlic, peeled and kept whole
  • 1 tsp coriander seeds
  • 1 tsp peppercorns

guacamole egg salad tostadas

  • 6 tostadas (or tortillas to bake into tostadas)
  • 2 avocados, diced
  • 3 eggs
  • 2 limes (1 juiced + 1 cut up for topping tostadas if desired)
  • 2 tablespoons of finely chopped cilantro + extra for garnish
  • 1 clove garlic, crushed
  • 1 - 2 green onions, finely sliced
  • 1 - 2 teaspoons extra virgin olive oil, depending on preferred thickness
  • 1/4 teaspoon cumin
  • 1/8 - 1/4 teaspoon sea salt, depending on taste
  • 1/4 teaspoon black pepper                                                                                                                                                                                                                                                                                                                           Optional Toppings                                               
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup cotija cheese (feta or goat works too)
  • salsa of your choice
  • hot sauce of your choice

method:

  1. Escabeche – Add sliced vegetables, garlic cloves, peppercorns and coriander seeds to one large jar/container or 2 smaller jars. Add water, vinegar, salt and honey to a medium pot and bring to a simmer. Mix with a spoon to ensure honey is completely dissolved. Pour into jar(s) over vegetables. Let cool for an hour. Seal and refrigerate, you can use them in one hour but it's better to make them a day or two before. Will keep for up to three weeks in the fridge.
  2. Begin making hard boiled eggs
  3. In a medium bowl add avocado, juice of 1 lime, cilantro, garlic, green onions, cumin, salt, pepper and olive oil. When eggs are ready, dice them up and add to avocado mixture. Mash/mix together with fork. 
  4. If making tostadas from tortillas – Preheat oven to 450°F. Place tortillas on baking sheet and brush both sides with oil. Sprinkle a little salt over top of them. Bake for 4 – 8 minutes or until golden on edges, check oven at 4 minute mark. 
  5. Layer avocado egg salad on to tostadas. Top with pickled vegetables, cherry tomatoes, cotija cheese, salsa, hot sauce, and extra cilantro + lime squeezes if desired.