Mexican Platter

Oh my god, so much food! This was my family’s reaction and half the food you see in this pic was finished by the the time I got done with the shoot. I had to literally save the one’s I was not done shooting 😀

On a serious note, I love to make elaborate meals for a small get together at home, or just a lazy Sunday brunch. This was one such lazy Sunday brunch and what better than fresh, tangy, herby, spicy Mexican flavors to brunch on!

Mexican food is a lot similar to ours in taste, in the use of spices like cumin, pepper. Tomatoes and garlic are abundantly used in this cuisine. Corn forms a major staple in Mexican food. Use of unleavened flat bread (which is traditionally made with masa harina) is similar to our whole wheat chapatis. Beans is used in a variety of preparations like refried beans. Souring agent is usually lemon or lime and parsley which is a close cousin of coriander is used. They are also famous for using hot peppers, jalapeños, etc. to up the spice factor.

Since we have a lot of talking to do on the food, I will get right to it!

If I am making Mexican then the jalapeño and cheese poppers are a must. It’s an absolute favorite and rightly so! What’s not to love in a crispy from outside and cheesy  from inside popper! It’s a burst of flavors in the mouth. Find the recipe here.


I wanted to make burritos also but thought of taking it a bit easy and tried my hands at “open burrito muffins” instead. And they came out super duper delicious and so easy to make. To try the recipe, click here.


Mexican and nachos go hand in hand. Usually when I have too many things to make, I get nachos from the market but make the Salsa at home. Since I already had home made tortillas and a frying pan with oil, I thought of just frying the tortillas to make some fresh crisp nachos at home to be served with flavor packed, chilled, pickled tomato salsa.


We love corn on the cob and usually have it grilled with butter, lemon and salt but I decided to again keep it simple and serve it boiled with a nice ranch dressing, cheese and some paprika. It’s simply sublime, try corn on the cob.


A meal in incomplete without some protein so I marinated and grilled cottage cheese, tofu and chicken in a Mexican spice blend.


These grilled protein fingers are very versatile and can be used on a bed of rice to make a “Burrito Bowl” or can be simply used to assemble a nice Taco with salsa and vegetables.


Made a fresh and colorful corn salad and Ranch Dressing to pep up the salad and also to be used on top of the burrito bowl, corn on the cob, tortilla or as a dip even! I love this dressing.

We had all of this food with two dips, both of which home made – sour cream and pickled salsa. These two dips are an absolute must when I am making Mexican at home.

Since I have covered all recipes in separate posts, let me give you the recipe for whole wheat tortillas here. They are just like our chapatis/rotis but with just a bit of change int he dough which is totally optional.


  • Whole wheat flour – 2 cups
  • All purpose flour – 4 tbs
  • Olive oil or regular neutral oil – 2 tbs
  • Salt to taste
  • Warm water to knead the dough


  1. Knead a tight and smooth dough and rest it for 10 minutes.
  2. Now make thin small chapatis and cook them on a hot griddle for only a few seconds from both sides. We want the chapatis to be soft.
  3. Wrap the cooked chapatis in a muslin/cotton cloth and keep them covered.
  4. Make nachos with these chapatis or make a tortilla with grilled chicken, sautéed vegetables, corn salsa, sprinkle of cheese, drizzle of sour cream and salsa.




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