Cinco De Mayo Recipes

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Crispy Fried Lavash Tacos Recipe

Crispy Fried Lavash Tacos

08.28.13 by Jackie

Crispy fried tacos are traditionally made with deep-fried tortillas, but since I received a humongous package from our friends at California Lavash, I prepared the tacos with lavash flatbread and they turned out beautifully. I also used the same oil for the tacos for deep fried catfish sticks. I filled the tacos with brown rice, roasted red pepper and eggplant spread, fried fish, red oak leaves, Mexican crema and curly parsley. 

These do take a little of time to prepare but the result is well worth the labor. As appetizers, they're especially great if you're preparing them for a small crowd. I'm sure your guests will love these mix-and-mingle party bites. 


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Horchata Cookies with Queso Fresco Recipe

If you've been keeping up on my recipes this week, you know that I've been making use of the wonderful cheeses from Queso Del Valle. I thought a dessert would be a nice way to end the week. Lulu and I had lunch at the appropriately named "Lulu's" Mexican restaurant last Sunday, and we both enjoyed a nice cup of horchata (cinnamon-flavored rice drink). I thought it would be fun to capture the rice and cinnamon flavors of the drink in an edible form.

I made cookies with queso fresco and incorporated sweetened condensed milk, horchata, almonds, rice flour and cinnamon. I didn't stop there and topped the moist cookies with cinnamon and crema Mexicana sour cream icing. 

These horchata cookies turned out great and I might whip another fusion dessert before the weekend is over. How do profiteroles filled with Mexican vanilla-flavored queso fresco and crema Mexicana sour cream sound? I think it would be even more luscious if the profiteroles are drizzled with dulce leche. Mmmm...


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Mexican Vegetable Terrine Recipe Recipe

This vegetable terrine was inspired by Blaise, a regular PhamFatale reader, who suggested this vegetarian dish. I adapted it this week in anticipation of Cinco de Mayo. I layered grilled eggplant, tri-color roasted bell peppers, sweet basil leaves, celery, fresh pineapple, black beans and a lot of Oaxacan cheese. 

The key to creating the terrine is to make sure the layers of flavors are tightly packed to showcase the colorful display. I garnished the vegetable terrine with shredded red oak leaf lettuce, diced avocado and crumbled queso fresco (Thank you, Queso Del Valle!). The last step is a flavorful salad dressing; I prepared this one with delicious champagne vinegar from our good friends at Bellindora

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Grilled Vegetable Terrine Recipe with Picture


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Banh Mi Fish Taco Recipe Recipe

Banh Mi Fish Taco Recipe

05.01.13 by Jackie

These fish tacos are filled with grilled halibut, cilantro lime rice, salsa verde, diced avocado, shredded lettuce, crumbled queso fresco, pickled jalapeños, carrot and daikon (the Vietnamese flair in these tacos) and finally a dollop of Mexican sour cream. 

After completing my second cookbook, (shameless plug: don't forget to pre-order my Banh Mi cookbook), I've been professing my love for the Vietnamese sandwiches to whomever I meet on Twitter. Last weekend, I came across the most wonderful idea from a Texan food & wine festival through Chef David Bull from Austin: Banh Mi Tacos. In my second cookbook, I kept everything fairly traditional by sticking to straight, authentic recipes for the Vietnamese baguette, đồ chua (pickled carrots and daikon) and Vietnamese-style meat. But what I love most is the way we can get inspired from a certain type of cuisine and come up with new, creative dishes.  


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