Time is flying! I swear that I start every blog post with that but it seems to be true. I cannot believe that our wedding is a mere nine weeks away. When I think of all of the things that we need to do for it and for our three week honeymoon to Australia, I start to get pretty stressed out. Add to that, Josh is starting a really awesome new job next week. There is never a dull moment in our life, I swear! With our wedding coming up so soon, we realised that there are a lot of friends that we haven’t seen lately and who we want to see before that big day. In keeping with save all monies for the wedding, we have been spending a lot of time at home so what better way to see friends than to plan a little Tuesday night dinner party?! Last night we had a Vegan Mexican Fiesta with some friends and it was pretty great.
We are always responsible when hosting people and love to have water or something nonalcoholic on-hand. Last night this was Jamaica water. In Mexico, you’ll find that most restaurants have flavoured water. Jamaica (hibiscus flowers) is my favourite of them. When I make it, I boil a kettle of water and pour it over about a cup of dried Jamaica. I then let it sit for about thirty minutes, strain the flowers and pour into a pitcher. I choose to not sweeten my Jamaica water but we did make some simple syrup and had it out in case anyone wanted it. For the booze option, Josh made a classic tequila cocktail called a Paloma. He has a Youtube video here to show you how he makes them. He was using Alacran tequila this night. I bought him the bottle on one of my trips to Mexico and it has to be one of the coolest tequila bottles out there.
It wouldn’t be a Mexican fiesta without guacamole! There are about a million ways that you can make it; basically you can do no wrong when it comes to guacamole. Mash up some avocados and then add what you want from there. I like to make my guac chunky. This time around we added: diced tomatoes, cilantro, red onion, a little salt and lime. We also made our own chips. Since we had picked up three kilos of white corn tortillas from La Tortillleria for this Mexican fiest, we had plenty to use. For the chips (“totopos”), I cut some tortillas into fours and baked them in the over at 300 degrees for about twenty minutes (or until crunchy).
Before I started eating fish, my food options at restaurants in Mexico were quite limited. I would often end up ordering tortilla soup and it basically became a staple for me on those trips. One day when we had some leftover tortillas that were starting to harden up, I realised that I could make some homemade tortilla soup to use them up. It’s a simple soup but oh so good. We started our Mexican dinner with this soup and I swapped the chicken for tofu.
For the main attraction, Josh made the Nirvana Enchilada Casserole from Post Punk Kitchen. The first time he made it, he substituted the fake cheese for actual cheese but this time around, he followed the recipe so it was completely vegan. I love love love enchiladas and it’s mostly because of the cheese but after having this version, I have to say that I didn’t miss it. The hardiness of this dish and all of the flavours make it an awesome meal. For a side, we had kale vegan “Caesar” salad. Did you know that Caesar salad originated in Mexico? It’s true! I didn’t take a photo of the salad (not even just now when I ate some leftover for lunch!) but I can say that it was delicious and is now going to be something that we make on the regular in our house. I used the dressing recipe found here.
There is a joke with my sisters that I love doughnuts. I’m not sure where the joke came from but I have been teased a lot about liking them. I swear to you that I do not eat doughnuts anymore than the average person. And this is even keeping in mind that Glory Hole Doughnuts is basically at the top of our street! Having said that, churros (basically Mexican doughnuts) are always such a great treat. We were surprised to find a great selection of Mexican food at the No Frills at the Dufferin Mall and there I discovered a box mix to make churros! Naturally we had to try it out. You just add boiling water and then pipe them into hot oil to deep fry. Once they were nice and brown, I rolled them in a mixture of brown sugar and cinnamon. They were delicious!