Mexico Eats

Hola amigos!  
What a whirlwind month.  Of course our oven broken during MoFo!  Argh!  It was just replaced last Friday.  5 weeks without one, which is ridiculous but hardly surprising since we rent.

We were also in the Riviera Maya in Mexico during the last month for a while.  As it turns out, it was not at all difficult to get good vegan grub in that area.  The resort we stayed at had a more than adequate buffet; the fresh, local fruit at the breakfast buffet was lovely (fresh papaya and pineapple, mmm), there was lots of little Latin sweets to eat (coconut shreds drenched in fruit syrup shaped into little squares, and my favourite, deep fried tortillas sprinkled with cinnamon and sugar and drizzled with a simple syrup, yum!), and they even had a little section labeled “Vegetarian” at the dinner buffet.  Not all of it was vegan, but a lot was!

We also had great success on the times we ate in the town of Playa del Carmen.  A sample of what we had:

Mandarin and lime sorbet

Lemonade with chia seeds

Oatmeal horchata

Whole roasted habaneros were served often as a meal accompaniment.

Mexican-Asian fusion tacos, stuffed with meaty soy strips, greens,  grilled vegetables and a great hot-sweet sauce from 100% Natural.  Note the cheese on the guacamole…lesson learned, even if you ask to ensure there is no dairy cheese or sour cream on the tacos, they might still put it on other stuff.   

Burritos stuffed with an assortment of grilled veggies, with black bean sauce, guacamole and rice.  

People were very accommodating if you asked.  Everyone was very friendly and were more than happy to prepare something vegan, and fortunately, we hardly came across anyone who acted as though it was a foreign, strange concept.  Good experience overall!

– Crystal

Rainy Day Burritos #12 & 35

It was a dreary, rainy day here, and we wanted some comfort food. For me, comfort food is almost always Latin American food. So we decided to fill ourselves up with Burritos. Simple logic, really.

(as you can tell I put absolutely no effort into plating this or taking the photos)

Step 1:
Make some brown or white rice (we chose brown as it’s healthier and we think tastier), and then chuck some pinto beans or black beans in it. Season it with some salt and pepper, cumin, chile powder, garlic powder, smoked paprika, oregano, parsley, turmeric….and whatever else you want.

Step 2:
Put the beans and rice in the center of a flour tortilla (the bigger the better). Cover that with some hot sauce, salsa, vegan sour cream, sliced avocados, lettuce, and maybe some Daiya if you’ve got it.

Step 3:
Fold in the ends and then roll the thing up. There is no easy way to describe the method. Just do it. Maybe you’ll fail. Maybe you’ll find it easy. Practice makes perfect sense.

Step 4:
Put them in a sandwich press if you have one. Or, If you’re like me you’ll just throw them in the oven on high for a few minutes. You want the outside to get a little crispy, but not dark. Don’t put them in and forget about them for 20 minutes only to end up pulling burnt black burritos out of your oven when you hear the smoke alarm.

Step 5:
Burrito coma.

– Trevor