Happy Cinco de Mayo!  Enjoy this post from last year as you decide what to make on this warm New Jersey spring day.  Up next, asparagus and ramps with Einkorn wheat.  Until then…enjoy!

I mentioned in the previous ‘duck breast’ post that we had a bit of Mexican extravaganza on Monday night. By that I mean that I made multiple salsas, guacamole, fresh chopped vegetables, a number of different meats, and homemade tortillas. I made a ground beef traditional ‘Tex-Mex’ taco meat as well as the duck breast and we added the salsas, guacamole, and various other toppings to create our own individualized tacos. In the previous post, I focused on the technique for cooking the duck breast. However I don’t believe I mentioned seasoning and that was really because I only used salt and didn’t even bother to oil the cast iron pan. The duck releases so much oil as it cooks that there’s really no need to do that.

Anyway, I LOVE this type of meal. I’ve mentioned previously that I lived in Texas for a good number of years and every once in a while I crave Mexican food. This is a great time of year to cook Mexican food…fresh fruits and vegetables are in full swing for a couple more weeks and with Mexican food you can use all those tomatoes, ears of corn, peaches, onions, peppers, and virtually anything else that you find at the farmer’s market or the grocery store. The window to enjoy the freshness of these summer treats is closing and closing quickly though. If you start to look at the markets, you’ll start to notice pumpkins, apples, and the like, signaling the arrival of fall fruits and vegetables. So, do this NOW.  More text and recipes for salsas, guacamole, and tortillas after the jump! Continue reading →