Travel is synonymous with summer. If, like me, you’re too broke to go anywhere exotic, bring the exotic to you – through your kitchen! Last week, I toured the flavors of Mexico, Spain, Latin America & the spicy southwest with Fiesta Week! Thanks to my penchant for pinning things, I was able to source some great recipes to make and modify.
The bonus to a food theme week: it lessens the number of grocery items you purchase and helps create a flexible menu.
Here are some ideas for celebrating your own Fiesta Week.
Mango Salsa from A Cup of Jo – I did not test my jalapeno before mixing it in, and they were wicked hot. To lessen their dominance in the salsa, I added half a can of chopped pineapple pieces (roughly 1 cup) and a small, red sweet pepper.
Pork Tenderloin with Pineapple Salsa from Nutmeg Nanny – Instead of making this pineapple salsa, I used the modified mango-pineapple salsa.
Just Like Chipotle’s Corn Salsa from how sweet it is – Again with the abnormally hot jalapeno I had. No joke, it was like squeeze your eyes and choke hot. To temper it in this salsa, I added 4 extra ounces of corn and a tablespoon of sugar. It is still pretty hot.
Patatas Bravas from Hilah Cooking
Green Mexican Rice with Corn from Pinch of Yum
To make the week even more flexible, I also made ground chicken taco meat using Tabasco, garlic powder, chili powder, paprika, salt and pepper. To make it, brown the meat, add a teaspoon of Tabasco and like 3 shakes of all the others. Stir & sniff. Add a little more of whatever you like until it smells like tacos. I usually add a little extra chili powder for good measure.
Some others staples to have during Fiesta Week include olives, green onion, beans (refried or normal, black or pinto preferably), tortillas, tortilla chips, lettuce, Greek yogurt or sour cream and cheese.
P.S. Lola nearly got my salad while I was snapping away. Such a sneaker! =)