This is my newest go-to family dinner recipe that’s perfect for using up bits of vegetables or leftovers. This post is Part 1 of 2, recipe for a stuffed tortilla that’s grilled and sliced.
Climate change is the new black. My peppers and tomatoes are happy; the dog is miserable; the boy has the swimming unit in P.E. this month so he is just fine. Hot days deserve cool meals, you know, so here’s a recipe for a celery and jicama salad that promises to take the edge off the heat.
Kid One recently started his First Real Job at a Palo Alto Tech Company, and this was the occasion of meeting him for lunch for the first time. I wanted to choose a place in advance; downtown Palo Alto is chock-full of restaurants and did not want to waste his hour walking around and deciding. Through the magic of Google Maps, I walked around online the night before. Resposado called out to me because we all like Mexican food and I can’t resist queso fundido. I figured it would be fine, maybe even pretty good. I wasn’t counting on it being fabulous.
Bring pesos and a big appetite for the perfect local dinner experience in Loreto, the delicious and atmospheric Mexico Lindo y Que Rico. Go on, read more. There’s photos, too.