Quinoa Granola
Метка: Gluten-free
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Poached Peaches with Strawberry Granita
This sunny, textural medley mixes vanilla-spiked poached peaches with firm, fresh strawberries and the hidden gem: a frozen mound of refreshing strawberry granita. Topped with a scoop of vanilla ice cream, it’s à la mode, indeed.
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Paletas de Aguacate (Avocado Ice Pops)
The avocado is believed to have originated in Mexico, so it’s no wonder it appears on menus far and wide. Though mostly used in savoury dishes, this mellow, rich fruit lends itself naturally to sweet concoctions, too. Proof? Our paletas (a.k.a. ice pops) are a simple delight made by mixing the avocado’s luscious green flesh in a blender with sweetened condensed milk and sugar. A couple of hours in the freezer and you’ve got a refreshingly creamy treat that shines extra bright with a squeeze of lime just before the first lick.
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Elotes a la Parrilla (Grilled Corn on the Cob)
We may not eat quite as much corn as our friends to the south, for whom it’s a major food staple, but the golden grain still holds a precious place on our plates—every year, we eagerly await corn-on-the-cob season with bated (and buttered) breath. After charring our cobs for a quick 10 minutes on the BBQ, we smeared them in a delectable mix of sour cream, mayo, garlic, chili and cilantro. We dare you to eat just one.
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Chiles en Nogada (Stuffed Peppers with Walnut Sauce)
Warning: This salty-sweet recipe is dangerously addictive. Symbolizing the country’s independence from Spain in 1821, this dish stands out with the colours of the Mexican flag: a bright green pepper stuffed with a mix of ground pork, spices and fruits (including banana!), drizzled with a rich sour cream and walnut sauce and topped with juicy red pomegranate seeds. It remains a special-occasion staple to this day, especially in the fall, when walnuts are picked fresh; and though it may be a little elaborate to prepare, one bite of this staff favourite will convince you it was time well spent.
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Tostadas de Pescado (Fish Tostadas)
Talk about the real deal: This delicious fish dish boasts a bunch of Mexican staples, starting with the crispy corn tortillas that serve as a base for this mountain of fresh toppings. The cilantro-lime-pepper trifecta is a classic, as is the crema, or sour cream. And while there are a million salsa recipes out there (including a number on our website), we serve this delectable haddock with a kicker of a salsa verde—as bright and as green as the tomatillos it’s made with.
