Mexican (Modern)

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January 2021 Menus (Mexican, Italian, Japanese, Chinese,

Menu for the week of Jan 1: Back to Reality

 

Menu for the week of June 1: California with a Mexican accent

Sat: Grilling: whatever looks good
Sun: https://audreyandjon.com/recipes/fish-tacos [Make green gazpacho]
Mon:https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: leftover Gazpacho
Thus: order in
Fri: https://audreyandjon.com/recipes/southwest-salmon

Menu for the week of March 16 (Mexican)

Sat: Fish tacos https://audreyandjon.com/recipes/fish-tacos w/ avocado and mango salsa (make extra for A grain bowls)
Sun: Carne asada with tortillas, beans, avocado, salsa, crema, rajas?
Mon: Turkey enchiladas (1 x 5-enchilada packs) - need to make sauce, add cheese
Tue: vegetarian taco salad - greens, tomato, onion, corn, peppers, avocado, cheese, fried tortilla
Wed: quesadillas night - greens
Thus: Huevos Rancheros

Menu for the week of post NY denouement (moar Mexican fiesta)

Sat: https://www.bonappetit.com/recipe/green-posole-with-cod-and-cila... with shrimp
Sun: ceviche and popcorn
Mon: Mexican salad -- greens, avocado, pepper, onion, shrimp, corn?
Tue: Pupusas with curtido
Wed: Turkey enchiladas with side salad
Thus: Weird corn cake cheese things from Sixties Safeway
Fri: Nachos or Order in

Menu for the week of Sept 22: Mexican

Sat: Taco salad with ground beef, corn, tomato, avocado, onion, pepper (use weird mayo and old salsa for salad dressing)
Sun: https://audreyandjon.com/recipes/fish-tacos make lots of extra fish (2lb total?)
Mon: https://audreyandjon.com/recipes/chicken-enchiladas using leftover chicken and salsa with green salad
Tue: https://audreyandjon.com/recipes/arepa (frijoles and cheese, ham and cheese, avocado) and https://audreyandjon.com/recipes/mango-and-cucumber-chow
Wed: https://audreyandjon.com/recipes/huevos-rancheros (use frijoles)

Menu for the week of August 11 (Mexican)

Sat: carne asada, rice, beans, tortillas, rajas, avocado, queso fresco [grill corn, smoke salmon]
Sun: https://audreyandjon.com/recipes/sharons-egg-and-chile-souffle made a little more exciting my mixing in creamed corn a la https://audreyandjon.com/recipes/chile-corn-custard-squares and adding a tomato on top?
Mon: {doubled} corn salad with chiles rellenos, leftover beans, avocado, tortillas
Tue: taco salad (greens, onion, pepper, corn salad, tomatoes, avocado) with fajita meat

Menu for the week of July 8: Easy Mexican

Sun: https://audreyandjon.com/recipes/fish-tacos
Mon: Rotisserie chicken, rice and beans [make corn]
Tue: https://audreyandjon.com/recipes/corn-chili-and-cheese-salad with tortillas and beans
Wed: Taco salad with chicken
Thus: https://audreyandjon.com/recipes/huevos-rancheros
Fri: Order in

Menu for the week of Feb 12 (Mexican)

Mon: district taco
Tue: fish tacos, shopping and make salsa
Wed: chicken rice and beans
Thus: taco salad
Fri: chicken enchiladas

Menu for the week of Sept 2 (Mexican BBQ)

Sun: Brisket, pinto beans, cole slaw, sliced tomatoes
https://audreyandjon.com/recipes/texas-smoked-brisket
Mon: BBQ w/
https://audreyandjon.com/recipes/corn-chili-and-cheese-salad
Tue: Corn salad with tomato/avocado salad and beans on the side
Wed: Brisket leftovers (sammies?)
Thu: Huevos rancheros (half order) with side salad or veg?
https://audreyandjon.com/recipes/huevos-rancheros
Fri: Barbacoa tacos (meat, hot sauce, onions, cilantro, avocado, sour cream)

Brisket

Menu for the week of July 21: Mexican

Sat: https://audreyandjon.com/recipes/southwest-salmon with rice
Sun: https://audreyandjon.com/recipes/huevos-rancheros
Mon: https://audreyandjon.com/recipes/fish-tacos with https://audreyandjon.com/recipes/fresh-mango-salsa
Tue: https://audreyandjon.com/recipes/chicken-rice-and-beans with rotissery
Wed: Taco salad with leftover chicken, leftover corn salsa, leftover mango salsa
Thu: [Jon HH] arepas with beans, cheese, ham, tom/onion
Fri: Stacked leftovers enchiladas (a la https://audreyandjon.com/recipes/south-southwestern-enchilada-ve... )

Chicken Rice and Beans

Menu for the week of June 17 (Mexican)

Menu for the week of April 22 (Mexican)

Sun: Pollo Asado, rice, beans, rajas, guac, sour cream + grill veg
Mon: Chicken Torta
Tue: Taco Salad - avocado, pickled onions, tomatoes, pickled red peppers, fried tortillas, queso fresco, hot sauce dressing
Wed: Buy Fish: Fish Tacos
Thu: Leftover Fajitas
Fri: http://www.thekitchn.com/recipe-crunchy-black-bean-tacos-cookboo...

Fish Taco

Menu for the week of Dec 3 - Light Mexican

Sat: Chiles rellenos fritatta https://www.hatch-green-chile.com/hatch-green-chile-recipes/gree...
Sun: Chicken dish with green veg http://familyspice.com/back-to-school-dinner-hatch-chile-verde-w...
Mon: Spinach salad with beets, pickled corn, avocado, pecans, and goat cheese (+ ficelle or hot rolls)
Tue: https://audreyandjon.com/recipes/berber-eggs a la mexico with corn tortillas, avocado, crema
Wed: Vegetarian taco salad with avocado, pickled corn, queso fresco, etc.
Thu: https://audreyandjon.com/recipes/chicken-rice-and-beans with leftover chicken

Menu for the week of August 8th

Sat: Grilling (carne asado)
Sun: Carne Asado (meat, rajas/peppers, onions), grill carne; griddle tortillas; serve with guac, salsa, sour cream), harissa, and poblano rice
Mon: https://audreyandjon.com/recipes/fish-tacos w/ mango salsa
Tue: Vegetarian Mexican salad
Wed: A baseball game (J: tortillas, beans, corn/chile salad https://audreyandjon.com/recipes/corn-chili-and-cheese-salad )
Thu: Carne Asada Burritos! (carne asada, beans, rice, sour cream, avocado/guacamole, pico de gallo, corn salad, salsa, cheese) poblano rice

Menu for the week of May 29

Sat: Hamburgers w/corn, grilled squash
Sun: BBQ w/cole slaw, bean salad (w/peppers), dill cucumber salad, and http://www.bonappetit.com/recipe/chile-corn-custard-squares
Mon: https://audreyandjon.com/recipes/green-gazpacho
Tue: https://audreyandjon.com/recipes/savory-summer-salad
Wed: Bean salad with tortillas, queso fresco, and sour cream
Thu: Leftover BBQ
Fri: Leftover gazpacho

Menu for the week of Feb 7 (Mexican)

Sat: Jon returns! Chicken tacos
Sun: Chiles rellenos with pinto beans and poblano rice and salad
Mon: Fish tacos w/ beans and rice
Tue: tortilla soups
Wed: Taco salad
Thu: Chile-and-Olive-Oil-Fried Egg with Avocado and Sprouts

Poblano Rice

Poblano Rice

Cribbed from Marcela.

3 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2-3 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
1 cup chicken or vegetable broth, plus more if needed
1 cup long grain rice

Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat.
Add the onions and saute until translucent, about 3 minutes.
Add the poblano chiles and saute, about 8 minutes.

Poblano Rice
4
Your rating: None Average: 4 (1 vote)

Corn, Chili, and Cheese Salad

Easy and delicious Bon Appetit recipe. Also keeps well in the fridge for several days and, in some ways, improves over time.

4 ears of corn, husked
1 large shallot, thinly sliced into rings
1 red chile (BA recommends Holland or Fresno, but a Jalapeño will do), optionally deseeded, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Grilled Corn Salad
4
Your rating: None Average: 4 (1 vote)

Pickled Mexican Carrots

Adapted from Tart and Sweet:

This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

Yield: 1-2 pints (or 1 pint and 1 half-pint)

2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

1 1/4 cups apple cider vinegar
3/4 cups water
3/4 Tbsp kosher salt
3/4 Tbsp brown sugar

Per pint-sized jar:
1 clove garlic

Pickling Carrots
2
Your rating: None Average: 2 (2 votes)

Oyamel

Cost: 
$$$ - Pricy

Location

Oyamel
401 7th St NW Chinatown
Washington, DC
United States
38° 53' 41.316" N, 77° 1' 18.174" W

(202) 628-1005
www.oyamel.com

Oyamel is a Jose Andres restaurant with modern, but traditionally inspired Mexican cuisine. Not edgy, but solid.

3
Your rating: None Average: 3 (1 vote)

Sharon's egg and chile souffle

3 large Hatch green chiles; roasted, chopped and seeded (or 2 small cans chopped green chiles)
1 can corn (optionally briefly blended with hand blender to break down)
1 small zucchini, sliced into half moons and salted for 10-30 minutes to release excess water
1/2 lb. Monterey Jack or Pepper Jack Cheese, grated
6 Eggs
8oz sour cream

Serves 4

Preheat oven to 375 degrees.

Mix chiles, corn, and zucchini in a bowl.

Layer chile mix with the grated cheese in an buttered or greased 13x9x2 inch baking dish.

Hatch Souffle
3.5
Your rating: None Average: 3.5 (2 votes)

Jon's Garden Salsa

I began making my own hot sauce during Peace Corps - peppers were plentiful, but good, non-tabasco-style sauces were hard to find (and generally bad). It's always a big hit, but actually really easy to make.

You can also see this recipe in a much more amusing flowchart form (PDF)

Salsa and chips
4
Your rating: None Average: 4 (3 votes)

Salsa Verde

A good, staple salsa verde recipe that balances the tartness of the tomatillo with a nice char and some spice. Makes about 2 cups.

  • 8 medium tomatillos, husked, rinsed
  • 3-4 fresh chiles (a mixture of jalapenos and poblanos creates a nice flavor)
  • 8 unpeeled garlic cloves
  • 1 cup (packed) fresh cilantro
  • 1 small white onion, roughly chopped
  • Juice of 1 lime
Verde Salsa
3
Your rating: None Average: 3 (2 votes)

Fresh Mango Salsa / Chutney

This is a great fresh chutney that could go with most carribean or indian dishes. Vary the size of the mango chunks to taste.

Mango Salsa
4.5
Your rating: None Average: 4.5 (2 votes)

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