I like Mexican food. It is also one of the more challenging cuisines to ‘get right’. But tonight, I got it right.

How? Doing it over and over and over. Often wrong. Tonight I started with about 8 ounces of prepared barbacoa meat from Berkeley Bowl West’s taco and burrito bar, then grabbing some high fibre omega flax tortillas, and then ingredients for Pico de gallo. And guacamole.

Pico de Gallo Recipe

-tomatoes (the best, most flavorful you can find, or else why bother?)
-onion
-cilantro
-salt
-olive oil
-lime juice
-spicy peppers

Cut it all up and mix. You’re done. Ain’t that easy? Ok, now next.

Guacamole Recipe

-avocado
-onion
-lime juice
-salt

Cut and mix. Ok, you’re done. Heat up some tortillas in the microwave, heat up the meat from the Berkeley Bowl, and put salsa, meat, and guacamole on the tortilla. Eat.

Advertisements