The World on a Vegan Plate – Mexico

This month we’re traveling to Mexico for tacos, margaritas & a night with an iguana!

I’ve lived in southern California most of my life and eating tacos is a way of life here. In fact, we have them at least once a week & I love them. Since becoming vegan, I’ve been experimenting with lots of different fillings and have found that if I put it in a tortilla then everyone’s happy. Funny enough, last week while vacationing in Puerto Vallarta, nary a taco crossed my lips. While PV had some great vegan options for me (see below), I was never able to find a vegan taco. Most places use lard in their beans & butter in their rice😞

 

So after craving them for the last week, I decided to create a taco bar. I included some of my favorite fillings (black beans and guacamole) and tried something new (shredded jackfruit). I’ve recently just discovered jackfruit at a restaurant but had never cooked it myself.  The recipe I made wasn’t “blow your mind” fantastic but once it was in the taco with everything else, it tasted pretty good. I think I’ll need to keep working on it. I also made up a quick mango salsa (recipe below) that is so good you’ll want to eat it by the spoonful!

As you can see, I’m using frozen mango instead of fresh. There are actually 2 reasons why:                        1. There were no ripe mangoes at the store today                                                                                                             2. I’m really crap at cutting up a fresh mango so unless Jerome is here to help, then I’m going frozen         The frozen chunks taste just as good so don’t be afraid to use them.

I cut the chunks into smaller bite-size pieces. Don’t bother thawing as they are easier to cut while frozen.

Add the chopped red pepper, red onion & jalapeño. I took the seeds out of mine but if you like more heat, then leave some in.

Add a handful of chopped cilantro, the juice of 1 lime & salt & pepper to taste. YUM!

Taco Bar: shredded jackfruit, garlic & cilantro rice, corn tortillas, shredded cabbage, guacamole, cilantro, green onions, black beans, tofu sour cream, mango salsa AND authentic Mexican margaritas (lime juice, agave & tequila)

This was a perfect summer dinner for the patio and I think it’s safe to say that we were both stuffed after eating all this goodness! And being in a “Puerto Vallarta state of mind”, we decided to watch The Night of the Iguana which was filmed on Mismaloya Beach in PV.

If you’ve never seen it, The Night of the Iguana, filmed in 1964, is about a  shamed minister, Lawrence Shannon (Richard Burton) who becomes a tour guide in Mexico. Leading a group from a Baptist women’s college, he finds it difficult to avoid acting on his attraction to the young niece of the group’s leader, Judith Fellowes. When Fellowes swears to ruin him, Shannon strands the bus at a hotel to seek advice from the manager, an old friend. Over the course of one night, the alcoholic Shannon spirals out of control. The movie is based on the play written by Tennessee Williams. Jerome kept falling asleep & would wake up periodically to proclaim “it doesn’t make sense’.  It was a strange movie (hello, Tennessee Williams!)  & we both felt that Richard Burton’s acting was a little over the top. Unfortunately, it was in black & white so we didn’t get to see the beautiful lush green jungle or the dark blue ocean of Puerto Vallarta but still, I’m glad I finally saw it.

Have you seen The Night of the Iguana? What did you think? Leave me a message.

Thanks for reading!

xo, Erin

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Easy Mango Salsa


Course Side Dish
Cuisine Dairy-Free, Gluten-Free, Mexican, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Author Erin Riordan from Embracing Life After 50

Ingredients

  • 2 cups mango, frozen or fresh diced
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion diced
  • 1 jalapeno, seeded diced
  • 1 lime juiced
  • 1 handful of cilantro chopped
  • salt & pepper to taste

Instructions

  1. Mix all ingredients together. Enjoy!

 

 

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