Our guacamole has four ingredients: avocado, lime, salt and white onion. Everything else is optional, and here are three variations the kitchen stands behind. Classic: mash two ripe avocados with the juice of a lime, a quarter cup of minced white onion and a good pinch of salt. Leave it chunky. Smoky: add a charred jalapeño and a spoonful of…
This salsa shows up on our spring specials board the first week the farmers market reopens outdoors. It is sweet, salty and a little hot, and it goes with fish tacos, grilled chicken or a bag of chips on the patio. Dice two ripe mangoes and half a red onion. Mince one jalapeño, seeds in if you like heat. Crumble…
Small changes, big difference. Here are six things we do in the kitchen that work just as well at home. Warm the tortilla on a dry pan until it blisters. Double up corn tortillas for anything saucy. Salt the onion and cilantro, not just the meat. Add acid at the end, always lime, never bottled. Keep the salsa on the…
Patio season in Edmonton is short, so here is the list to work through before the heaters come out. Birria tacos with consommé. Baja fish tacos with cabbage slaw. Street corn rolled in cotija and chili. The saskatoon margarita. Chicken tinga tostadas. The carnitas burrito, eaten on the patio with a view of the Avenue. Republic nachos for the table.…
Mexican lagers are the obvious pairing and we keep plenty on ice, but Edmonton brews some beer that belongs next to a taco. A crisp pilsner from a local brewery cuts through carnitas fat. A hazy pale ale stands up to the chiles in birria. A gose, salty and sour, is the best thing we have found for fish tacos.…