The New York neighborhood where I live, Astoria, Queens, is statistically one of the most diverse neighborhoods in the US, or so I’ve heard. Since moving here, I’ve learned that the authentic Mexican way to make tacos is not the ground-beef-and-cheese-laden creations from Tex-mex joints (…or Taco Bell, for shame) that we’re used to. Mexican tacos are much more stripped down – naked tacos, if you will. The key to making these seemingly simple little packages delicious is combining rich, punchy flavors with fresh ingredients. They’re super easy to throw together and make for a great take-to-work lunch when you’re sick of sandwiches and salads.
Here’s my slightly pumped-up-kicks version that I created with inspiration from the Mexican ingredients at my local grocery store. I do it with chicken and a refreshing salsa! PS IT’S GLUTEN-FREE! Word.
Sorry, you got spoiled from the gorgeous pictures in my last recipe post because my boyfriend let me borrow his DSLR. Welcome back to crappy iPhone food porn! Hey, crappy iPhone food porn is better than no food porn. Why, back in my day, we used to have to buy Gourmet magazine to get any food porn at all! Now it’s available FOR FREE, anytime, on the world wide internets.
So…eggplant is in season. And you know what that means! It means you’ve got bushels of those delicious, oblong suckers lying all around the house that you have no idea what to do with! Well, if you don’t, run down to the local farmer’s stand and pick up an aubergine or two, because I have a recipe for eggplant rollatini that is both vegetarian and gluten-free (if you are so inclined) and just plain GOOD (for those who are not so inclined).
I, myself, am making a concerted effort to eat less gluten, so expect more gluten-free-friendly recipes in the near future!