Traditional, almost vegan, Sopa Azteca (Tortilla Soup)

One of my resolutions for 2018 is to start blogging again – I can’t believe it’s almost been a year since my last entry!  And while I haven’t been writing about food, I sure have been cooking and have gathered some great recipes in this past year to share. I recently moved with my family…

Potato-Cauliflower Flautas with Cashew Crema and Avocado Salsa

Every time I go to Mexico City with my family we go to La Casa de Toño to have pozole. There are various outposts and each one we have been to is packed during lunch time. While the pozole there is definitely worth all the fuss, the restaurant also serves some great flautas, which I…

Vegan Tostadas

These are a healthy version of traditional Mexican tostadas.  Instead of deep fried tortilla shells, the tortillas are lightly sprayed with coconut oil and then baked.  Iceberg lettuce is replaced with baby greens of choice (I think I used baby kale and baby spinach in this picture), and dairy-free cashew crema makes these 100% vegan….

Chamel’s Salsa

I named this salsa after my sister-in-law, since she’s the one who gave me the recipe.  It is fairly simple to make and a versatile salsa that goes well with all Mexican dishes.  If you can’t find the chile guajillo, you can substitute other dried chiles such as chipotles or ancho chiles.  The taste will be…