Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

guacamolefresco

 

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Pico de gallo

Happy Monday, lovies! Christmas may be over but we still have New Year’s parties and relatives stopping by all the time! Here’s a simple authentic Pico de Gallo recipe anyone can make! It’s super easy to make and can be used as a dip or a side. The ingredients below are meant to be enough for the whole family!
You will need:

3-4 medium sized tomatoes (peeled, cut in cubes)
2 med. white onions (cut in cubes)

1 lime (freshly squeezed juice)

1/2 or 1 jalepeño pepper (seeded+chopped)

3-4 garlic cloves (minced)

 1 tea spoon salt and pepper
Bunch of fresh parsley (cut up)

How to make it: 

Mix all the ingredients together and stir. Let it settle (covered) for minimum 3 hours (overnight works best) in the fridge. Serve as dipping sauce or a side to fajitas, tacos, or over rice with cut up avocado. 

Love, Silvia Mèlange

  

Salmon-Pesto spaghetti *Quick and Simple*

I’ve been insanely busy lately am I know I can’t be the only one! We all know how constantly competing with the clock ends up affecting every aspect of our lives; from how we do our makeup to what we eat. Most of you already know nutrition is very important to me and for the most part I’d rather go hungry than eat junk. Here’s a super easy, quick recipe, perfect for week nights and for people without ANY cooking skills! The only thing you need to do is boil water, literally! 
You will need:
A pack of whole grain pasta/ spaghetti (gotta make sure you got enough for a boxed lunch at the office the next day)
A jar of pesto (if you don’t have time or skills for a homemade one)
1lbs of smoked salmon cut into pieces
2 garlic cloves (minced) 
1/2 freshly squeezed lemon juice 
Parmesan cheese to taste 
Directions: 

Boil water with a pinch of salt and a drop of virgin oil and cook the noodles. Grab a bowl and mix all the other ingredients(except the Parmesan), then set them aside. 

Drain and rinse the pasta and add the mixture to it. Stir and toss until it’s blended. Sprinkle with Parmesan upon serving. 

It doesn’t get much simpler than that, guys! It’s the perfect meal after a long way at the office or paired up with a bottle of Chardonnay on date night! 

Stay healthy! Silvia Mèlange