Mexican Feasting

I went to Mexico in April, and, ever since then, have become completely and utterly enraptured by all things Mexican. So much so that I am planning on writing my final year dissertation on Mexican art during the revolution, and have also bought a teach yourself Spanish book- which, I must confess, remains unopened!

Mexican culture (and food!) is all about colour and flavour! Bright colours of fresh peppers and avocados, paired with the spicey flavours of cumin and chillis are what make it just so unique and delicious- mexican food has always been one of my favourites!
This summer the Royal Academy, in London’s beautiful Burlington House, is holding an exhibition entitled ‘Mexico: A Revolution in Art,’ which highlights work from Mexican artists during the unstable years of 1910- 1940. (Take a look! )
The vivacity and life of Mexican culture has always inspired me, and indeed countless others, and this summer, I am unleashing my inner Mexican! (Well, I am going to eat a lot of Mexican food…) Starting with this feast!
Now, I am vegetarian (okay, okay, so that’s not THAT mexican…) But being veggie doesn’t mean you can’t eat good food. (You know what really get’s my goat cheese- on the plane, if you book a vegetarian meal, you never get a chocolate pudding! The meaties always get pud! Why is this a thing? Just because you are veg doesn’t mean you are boring!)

Trust me- it really doesn’t. Plus, eating vegetarian food can make you feel really good. No no, I don’t mean about saving animals (necessarily) but just healthier, happier, wholesome-r. You know?

These black bean tacos served with homemade salsa, fresh guacamole and crumbly feta are the perfect summer weekend feast. Enjoy with a cold cerveza (or margherita- whatever floats your boat!) and good company.
For the tacos:
125g flour
60g cornmeal
1/4 teaspoon salt
1 egg
1 1/2 cups water

Combine all the ingredients in a bowl and mix well.
Heat up a griddle or frying pan with a little bit of olive oil.
Ladle in some mixture for the desired size of your taco, and fry for a few minutes- until the top is dried. Flip it over and cook the other side (sort of like pancakes!)
These can easily be reheated in the oven when you are ready for them.
For the black beans:
1 onion
black beans (these can be bought in a tin- one tin will serve about 3 people)
a couple of cloves or garlic
2 teaspoons cumin
bay leaves
lime juice

Dice the onion and fry it with a little olive oil. Once they are soft and slightly golden, add the garlic, finely diced. Add the cumin and let it cook down for a moment. Add the beans.
Put in a few sprigs of thyme, a few of coriander and a couple of bay leaves.
Season with plenty of salt and pepper.
Cook for about ten minutes, until the mixture has thickened. Squeeze in the juice of half a lime.

For the salsa:
2 tomatoes, finely diced
1 red pepper, finely diced
1 red onion, finely diced
3 mild chillies, finely chopped
a bunch of coriander, finely chopped
juice of half a lime
Combine all the ingredients, adding extra lime juice, salt and chillies to taste.

To serve- place a dollop of beans on a warm taco, pile some salsa on the top, followed by slices of avocado and crumbled feta.


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