Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Makes +2 cups (+260 g)

Severs 6

~Use organic ingredients as much a possible.~

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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Guacamole with Lemon

Yes, lemon and guacamole dip adds a special treat for those chips or on toast, as a salsa, or try with your favorite guacamole dishes.

Guacamole con limón (Spanish)

Makes about 4 servings

~Use organic as best as possible.~

3 ripe avocados, mashed

1/3-1/4 cup (30-45 g) minced onions

1/4 cup (45 g) chopped cilantro or parsley

2 diced tomatoes

2 Tbs. (30 ml) lemon juice

pinch of cumin

optional: jalapeño pepper, seeded and diced

garnishes (on the side): chili powder, paprika, and/or chives

(gluten-free) tortilla chips or chips of your choice

uno 1. Mix all the ingredients to the massed avocados.

dos 2. Sprinkle garnish(es) over the top or on the side for individual choices.

Would you like to try other guacamole dishes?

"Mango and Mint Guacamole" https://veggiefernandezs.blogspot.com/2024/10/mango-and-mint-guacamole.html

"Guacamole à la Smoky" https://veggiefernandezs.blogspot.com/2022/04/guacamole-la-smoky.html

"Taco Salad Bowl with Guacamole" https://veggiefernandezs.blogspot.com/2017/02/taco-salad-bowl-with-guacamole.html

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Rancher's Eggs

It is better know as Huevos rancheros, which originated on Mexican ranches in the 16th century. The cowhands and farmers needed a simple, hearty meat. There are many regional variations both in Mexico and U.S. 

Serves 4

~Use organic ingredients as much as possible~

1 cup (240 ml) each: cooked refried or pinto beans and salsa

olive or avocado oil

4 corn tortillas

4 fried eggs

1 avocado, sliced

sliced onions and garlic

(dairy-free) cheese, Mexican cotija or queso fresco, feta, Parmesan, Pecorino Romano, or Monterey Jack 

cilantro or parsley

lime juice

optional: add "heat" to the eggs:

1 cup (240 ml) pico de gallo salsa

1 jalapeño, seeded and sliced

hot sauce

roasted green chile

uno 1.  Cook each tortilla on a skillet.

dos 2. Fry the eggs.

tres 3. Place each tortilla on a plate, top with beans and salsa.

cuatro 4. Add a fried egg and the other ingredients.

cinco 5. Garnish with cilantro/parsley.

¡Buen Provecho!

Are you interested in more Hispanic dishes? https://veggiefernandezs.blogspot.com/search/label/Hispanic 

or breakfast meals? https://veggiefernandezs.blogspot.com/search/label/breakfast

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Avocado Toast

 It is very popular now, but let's add more favor. 

Avocados, aka alligator pears or avocado pears, were domesticated in the area between south-central Mexico (Olmec civilization) and Guatemala (Maya civilization) more than 5,000 years ago (ca 3000 BCE). 

Makes  one or two servings

• 1 ripe organic avocado, cut into bite sizers
• 2 tsp. (10 ml) organic lemon or lime juice
• basil, thyme, oregano, or parley 
• to taste, any combination: red pepper flakes or chili powder, Himalayan salt, lemon or black pepper, (smoke) paprika, cumin, garlic or onion powder 
• optional Mexican spice mixture tajin (chili powder, lime, and salt = spicy, sour, and salty flavors)
• 1 organic poached or fried egg
• olive oil
• 1-2 toasted sourdough bread or gluten-free bead

uno 1. Mix together avocado (not mashed), juice, and spices, except the red pepper flakes/chili powder.  

dos 2. Spoon the mixture onto the toast(s), add half of the soft-boiled on each or on one slice of bread, drizzle of olive oil, and garnish with the red pepper flakes/chili powder. 

other avocado dishes:

"Avocado and Radicchio Salad" https://veggiefernandezs.blogspot.com/2025/03/avocado-and-radicchio-salad.html

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

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Avocado and Radicchio Salad

Add the bitter and spicy taste of the native Italian radicchio with the Mesoamerican rich, nutty flavor avocado, and you have a wonderful salad. Did I mention, the added flavor of the grilled radicchio and avocado? 

Insalata di avocado e radicchio (Italian)

Serves 4

Preheat the oven to 350ºF (185ºC)

1 organic radicchio, remove any wilted outer leaves

2 organic avocado, cut in half

1 organic lemon, cut in half

5 Tbs. (75 ml) olive oil

3 organic garlic cloves

1 organic torn lettuce or spinach

shredded Parmesan cheese or a dairy-free cheese

parsley, coriander, and cilantro to taste

uno 1. Cut the radicchio in half lengthwise.

due 2. Brush the cut sides of the radicchio, avocados, and lemon with 1 Tbs. (15 ml) oil.

tre 3. Grill the radicchio, avocados, and lemons about 2-3 minutes on each side. 

 

quattro 4. Let them cool before chopping them. 

cinque 5. In a blender, add grilled lemon, parsley, cilantro, garlic, coriander, and rest of the oil.

sei 6. Place the lettuce/spinach in a bowl. Add the mixture and toss with the cheese.

other avocado dishes:

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html

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Homemade Avocado Mayonnaise

Yes, you can buy avocado mayonnaise or make it and save money. 

Avocado has a rich source of Vitamin B, K, C, E, and potassium. 

Mayonesa casera de aguacate (Spanish)

Makes about 1 cup (235  ml)

Double or triple to desired amount.

1 cup (130 g) ripe organic avocado

2 tsp. (10 ml) each organic: cider vinegar and lemon juice

1 tsp (2 g) onion powder

dash of garlic powder and Himalayan salt

1/4 cup (60 ml) water

2 Tbs. (30 ml) olive or avocado oil

uno 1. Mix all the ingredients in a blender until smooth.

dos 2. Add more oil or water to adjust the consistency you like.

tres 3. Adjust the seasoning and little more lemon to taste.

other avocado dishes:

"Avocado and Radicchio Salad" https://veggiefernandezs.blogspot.com/2025/03/avocado-and-radicchio-salad.html

"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html

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Mango and Mint Guacamole

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1.  In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4.  Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve 

• with tortilla chips
• with nachos
• with raw vegetables
• with hash browns and eggs
• on toast
• on radish salsa
• in quesadillas
• in tocos
• over chilli
• stuffed in baked potatoes
• baked with frittata
• top on chicken
• top on beef ribs
• spread on a pizza
• spread on a fish burger
• add to pasta 
• add to tomato rice dish
• add to refried beans
• make a guacamole BLT
• make a chicken and guacamole wrap
• mix with prawns
• etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Garbanzo Salad

 A Greek salad full of protein with a Mediterranean vinaigrette hits the spot for a luncheon. 

Σαλάτα Garbanzo (Greek)

/saláta garbanzo/

Serves 6 (12 cups/1,560 g)

Salad /Σαλάτα (saláta):

diced organic red onion

1 can (15 ounces/430 g) organic garbanzo/chickpeas, drained

chopped organic each: red, orange, and green peppers

chopped organic cucumber

dairy-free goat or feta cheese

cut organic cherry tomatoes in half

sliced organic avocado

chopped parsley

ένα / EN-a/ 1. Soak the onions in cool water.

δύο /THEE-oh/ 2. In a large bowl, add the ingredients except the parsley.

Salad dressing/Σάλτσα σαλάτας (sálta salátás):

2 1/2 Tbs. (360 ml) each: organic lemon juice, olive oil, and red wine vinegar

minced organic garlic

oregano, Himalayan salt, and black pepper

τρία /TREE-a/ 3. Whisk the ingredients.

Peperation/Παρασκευή (paraskeví):

τέσσερα /TESS-air-uh/ 4. Drain the onions.

πέντε /PEN-day/ 5. Add the bean mixture.

έξι /EX-ee/ 6. Toss in the dressing.

εφτά /EF-TA/ 7. Marinate in the refrigerator for at least 30 minutes.

oκτώ /oc-TOH/ 8. Sprinkle parsley on top before serving.

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Apple Cheese Bruschetta

 Bruschetta is an Italian antipasto. 

Bruschetta al formaggio di mele (Italian)

Makes 8 servings

Preheat the oven 375F (190C)

(diary-free) organic butter

sliced organic onion

slice organic avocado

8 slices of (gluten-free) baguette or pumpernickel bread

(dairy-free) soft cheese

sliced organic apples

organic honey for garnish

optional leaves:

• thyme 
• basil 
• parsley 

uno 1. Melt the butter.

due 2. Add the onions and thyme and cook until the onions caramelized, about 20 minutes.

tre 3.

Baguette:

 (a) Place the baguette in the oven and lightly toast for 10 minutes.

 (b) Remove and turn over. 

 (c) Turn the oven to boil.

 (d) Spread cheese on each slice of bread.

 (e) Boil until the cheese melts.

Pumpernickel

 (a) Spread cheese on each pumpernickel.

quattro 4. Top with the onions, sliced avocado and apple.

cinque 5. Drizzle with honey and garnish with optional leaves of your choice.

Try some other appetizers: https://veggiefernandezs.blogspot.com/search/label/appetizer

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Toast à la Fruit and Avocado

Avocado* fruit was first domesticated in Mesoamerica, in the highlands of present-day Mexico and Guatemala, more than 5 000 years ago.

Tostadas con fruta y aguacate (Spanish)

Serves 2-4

4 slices of sourdough bread (or a gluten-free bead)

1 ripe organic avoid, pitted an peeled

1/2 cup (65 g) organic mango, pitted, peele and cubed

1/2 cup (65 g) organic seedless grapes, cut into fourths

1/2 cup (65 g) (diary-free goat cheese) or crumbled feta

2 organic mandarin orange, peele and segmented

optional: 

• salad
• soap
• other types of fruits

uno 1.  Lightly toast the bread in a toaster.

dos 2. In a food processor or blender add the avocado and mango, purée.

tres 3. Spread onto the toast.

cuatro 4. Top with grapes and orange pieces.

cinco 5. Sprinkle with the cheese.

seis 6. Cut the toast in half and server with optional salad or soap.

*"Avocado"

aguaate (Central America, Caribbean Spanish and Spain)

palta (Agentina, Chile, Perú, and Uruguay)

abacate (Portuguese)

āhuacatl (Nahuatl) 

avocado pear (British English)

avo (Australian and South African English, as well as colloquial in the UK)

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Quinoa Bowl

Fresh vegetables + spiced chickpeas + protein quinoa + garlic yogurt sauce = (Do I need to add more?) healthy dinner.

Bite of history: Quinoa (Quchua kinwa or kinuwa) is not a grass but seeds, related to spinach from Lake Titicaca basin of Peru and Bolivia. It was used to feed livestock 5200-7000 years ago and for humans 3-4000 years ago.

~quinoa plants~

Serves 4

Preheat the oven to 425F (220C)

Add other organic raw vegetables you like.

1 cup (130 g) quinoa to make 3 cups of cooked quinoa

2 sliced organic cucumbers

1 cup (130 g) organic cherry tomatoes cut in half

1 diced organic avocados

(pickled) organic red onion

mint or parsley leaves

1 1/2 cups (195 g) chickpeas, drained and rinsed

olive oil

paprika

cumin

pinch of cayenne pepper

garlic yogurt sauce*

optional toppings:

• chopped organic nuts
• organic seeds
• pepper flakes
• herbs of you choice
• sliced organic lime
• organic hummus
• organi kimchi
• sliced organic bell peppers

Quechua (Quechua: Runasimi “people’s language”, indigenous languages of the Quechua peoples)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa according to package.

iskay 2. Line a backing sheet with parchment paper.

kimsa 3. Add the chickpeas and drizzle some olive oil. Then sprinkle with paprika, cumin, and cayenne pepper. Toss. Bake for 20-30 minutes.

tawa 4. Add to the bowls, the quinoa, chickpeas, cucumbers, tomatoes, avocado, and additional vegetables if you like

pichqa 5. Top with the onions,mint/parsley leaves and any optional toppings. 

suqta 6. Serve with the 

*garlic yogurt sauce

1 cup (240 ml) organic (dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil, water, and organic lemon juice

1 grated organic garlic clove

qanchis 7. Stir in a bowl all the ingredients except the water.

pusaq  8. Stir in a little water for a thick sauce. Add more water if needed.

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Sweet Potato Wraps

The origin and domestication of sweet potato occurred in either Central or South America at least 5000 years ago! It is not a yam. 

Rollitos de boniato (Spanish)

Makes 4

Needs to refrigerate overnight.

Preheat the oven to 425F (220C)

1/2 cup (60 ml) (DF) organic yogurt

3 Tbs. (45 ml) Dijon mustard

1/2 cup (50 g) chopped chives or 1/4 cup (25 g) of dry chives

2 crushed organic garlic cloves

black pepper to taste

3-4 organic sweet potatoes, peeled and dived into 1/2 inch (1,25 cm) squares

2 Tbs. (30 ml) avocado or olive oil

1 diced organic red bell pepper

4 (GF) large tortilla wraps, warmed

organic spinach

2 sliced organic avocados

optional organic ingredients:

• chopped onions
• (DF) cheese
• sliced tomatoes
• sliced jalapeños
• salsa
• beans
• chopped red cabbage
• cooked rice
• etc.

uno 1. Whisk the yogurt, mustard, chives, garlic and some black pepper.

   

dos 2. In another bowl, toss the sweet potatoes with the oil.

tres 3. Spread evenly on a large parchment paper-lined baking sheet.

cuatro 4.  Roast until the potatoes can be poked with a folk, about 30 minutes.

cinco 5. Remove and let cool to room temperature.

seis 6. Add the bell peppers and yogurt dressing. Mix well.

siete 7.  Store in the refrigerator overnight.

ocho 8. To assemble, lay warmed tortillas on a plate. 

nueve 9. Add spinach to each wrap.

diez 10. Add sweet potato mixture, avocados, and any of the options ingredients.

once 11. Fold the two sides and then roll up from the bottom, fold, and tuck in the two sides as you continue to wrap the tortilla. 

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