Mexican Potluck Recipe Ideas?

[veggie]

Any ideas on what I can bring to a raw mexican potluck this weekend besides the obvious guac and salsa or Romaine and Avo boats?

[RawTruth]

Make a pate (I just made a terrific sunflower pate from the book Raw Foods for Busy People), then flavor it to make it Mexican pate (add some minced veggies including cilantro plus Mexican spices). Then stuff some red bell peppers, tomatoes, etc.

[rawpriestess]

If you have Alissa's book she has a truly fabulous recipe for enchiladas, that I've used and love. It really goes over well, and can be eaten warmed in the dehydrator, or room temp. you can use just about any kind of veggie in it too.

OR you could always make some refried beans, out of either beans, or lentils, or sunflower seeds.

They are good, you could also make a wonderful chocolate dish, as chocolate came from that area.

[tracyinfo]

Floating around here someplace is a recipe for corn chips.

[raeannasun]

Corn chips are super easy - frozen corn, o.j., ground flax seeds - blend in blender - dehydrate!!! I made some but didn't have any oj so I used lemon and they are pretty sour, but still yummy!

Also, Alissa's book as chili rellenos!!! I can't wait to try this!

[asil]

Some truly authentic raw dishes, that ordinary people eat all the time:

fruit cup -- juicy fruits like mango, peaches, melon, cucumber + jicama, coconut with lots of lime juice and a sprinkle of chili powder

paletas -- whole raw juicy fruits like mango, watermelon, lightly crushed, sometimes sweetened, then packed into posicle forms and frozen.

Provecho!

[tracyinfo]

Hooray for Asil!!! I love the idea of the frozen dessert. Simple, yet delicious. Also, of course, the appetizers/salads.

[asil]

Hey, I'm glad you like the idea of paletas, Tracy. One funny note: I asked a vendor in Mexico why they always leave the seeds in. He said if he removed the seeds, people would think he was making his paletas from concentrate and not buy them. One thing I've learned in my travels in Mexico is that those folks take their fruits *seriously*. :D

[veggie]

Thanks for all of the ideas! What an innovative idea, Asil!

Raw Truth, I think I will go with a nut pate for "taco meat" and make tacos topped with salsa. That will be least time consuming for me. Thanks for reminding me about the pate!

[RawTruth]

Good luck with the food! Asil has such great suggestions, but, ya know, many Americans want the "familiar" -- whether it's authentic ethnic fare or not. Too back, because they're missing some wonderful tastes, but ... what can ya do?!?!?

[asil]

Good luck with the food! Asil has such great suggestions, but, ya know, many Americans want the "familiar" -- whether it's authentic ethnic fare or not. Too back, because they're missing some wonderful tastes, but ... what can ya do?!?!?

Sure, take what you like of my suggestions and ignore the rest if they seem too unfamiliar for your tastes. :) But these things are common here in Texas. In San Antonio, Austin, Corpus, Laredo, and probably other places, we have fruit cup and paleta sidewalk vendors. I've seen them in other cities too, outside of Texas. And, I adore trying new ethnic foods -- or just new foods in general. I never would have guessed a few short months ago that I'd mix almond butter, garlic, and lemon juice and call it "cheese." Ah well, to each his own.

[Rawsomeone]

Great thread for my question: I'm dying for black beans! In the hopes of making a spicy black bean "cake", I soaked some beans changing the water the first night, but they split a little then spoiled before any "tail thing" happened. :mad: Can someone help me with how to soak (sprout)?? Thanks in advance!

[RawTruth]

But these things are common here in Texas. In San Antonio, Austin, Corpus, Laredo, and probably other places, we have fruit cup and paleta sidewalk vendors. I've seen them in other cities too, outside of Texas. When I go to downtown LA to bargain shop or to certain festivals, I'm always excited because it means I get to buy mango on a stick -- yes, cayenned-up, for sure -- and fruit "salad" from the sidewalk vendors which my friends think I'm insane to do. Eeww, you'll get food poisoning! I married into the culture, so they cut me some slack. Also, I worked with youth for 11 years in a Mexican-American community near East LA, and the frozen fruit bars were a daily treat. Coconut and watermelon are my favorites. Dang, I'm making my own mouth water!

Asil, your comment about "call[ing] it cheese" cracked me up.

[Vanessa]

You could make a mango-avocado salad with cilantro and some lime, maybe add a few black sesame seeds.

Also a traditional mexican cabbage salad (ensalada de repollo) with thinly shredded green cabbage, diced red bell pepper, minced celery, red onion, cilantro, halved cherry tomatoes or diced reg. tomatoes and a dressing of equal parts lime juice and olive oil with a sprinkle of salt. Top with sliced cucumber.

[veggie]

Yum! That's another great idea, Vanessa! Thank you! I may try that cabbage salad!

[RawTruth]

Also a traditional mexican cabbage salad (ensalada de repollo) This is so yummy. On of my favorite restaurants adds slivered jalapenos, though -- just a little too ouch.
:eek:

[bellamausi]

I just made this today and it is one of my favorite raw dishes, even my not so raw husband LOVES it, he ate the whole bowl today!

3 cups sprouted wild rice
2 small tomatos, diced
2 tbl diced onion (I use green onion)
2 tbl minced fresh cilantro
1 red bell pepper, diced
1 clove of garlic, crushed
1/4 cup Nama Shoyu or tsp of salt
1 tsp chile powder (I use a lot more though)
1/2 tsp ground cayenne pepper
juice of 1/2 lime

It's so easy to make and you can soak the rice for days, without it spoiling. So you can just start the rice days ahead, and then when you feel like having this dish, just whip it up!
:)

Oh, and the recipe is from 'The Raw Truth' by Jeremy A. Safron