Category Archives: Mexican

Post-classes: Vacation Day Five (Tallahassee: Graduation, El Tapatio & Kool Beanz)

I graduated! PROOF:

class of 2013


I am now a master of science.

None of us really ate breakfast this morning (as we frantically raced toward the civic center instead), but we did have lunch at El Tapatio, which I enjoyed. Both times I’ve been there I got the carne asada and was not disappointed.


I also tried to show my parents around Lake Ella, but it started raining. We got in a look at some food trucks that happened to be there, as well as the rose garden by the church.





The main attraction of the day for me was a well-deserved graduation dinner at Kool Beanz, my favorite Tallahassee spot. My hints: get there early and be prepared to wait. Fortunately we spent time at a local boutique, Cole Couture, while we waited for our table. I also forgot that Kool Beanz always gives you delicious bread and butter before your meal. The bread is so crusty and the butter is so creamy, I could eat the whole basket.


My mom and I each also had a glass of wine.



We had the clam appetizer, the spring salad, and the two pasta dishes at the bottom (the crawfish and the scallops/shrimp.) It was ALL amazing but we couldn’t pass up dessert.


le salad



Lastly, the dessert menu and our chosen dessert (the smoky bacon brownie!)


Sorry the picture is dark, it was getting late! This was wonderfully unique and smoky and delicious.


Post & photos by: Melissa

Black bean and guacamole tostadas(?)

I’m not sure exactly what to call these, but I got my idea from this recipe so I’m going to call them tostadas. This recipe makes a really easy snack, lunch, or dinner (and I suppose breakfast, but I think that would be a little weird.) Here’s my version:


3 large tortillas (your choice)
6 Tablespoons grated cheddar cheese (or more if you’d like!)
1 can black beans, drained
1 Tablespoon of taco seasoning (from a packet)
Cilantro (shredded, to taste, I used about 2 Tablespoons)
3 large spoonfuls of guacamole (I made mine with a powder mix+avocados)


1. Preheat oven to 400 degrees Fahrenheit. Place the drained black beans in a small saucepan and heat over medium. Add taco seasoning and stir, then add cilantro and stir to combine. Cook for a few minutes, until heated through.

all stirred in


2. Spoon some of your black bean mixture onto a tortilla, and top with guacamole.



3. Fold your tortilla as desired, and top with cheese.

topped with cheese


4. Bake for about 10 minutes. Then, raise heat to “broil” for about 3 minutes, with oven cracked open, or until cheese has slightly browned. Remove from oven (carefully!)

crispy cheese


5. Enjoy!

so cheesy! :D


Post by: Melissa
Photos by: Melissa

Broiled cheesy, creamy chicken enchiladas

It has been awhile since I made enchiladas. My friend told me about putting sour cream in them to make the meat really tender. I thought to add this too, but to make it into a mixture so the ingredients would be the same throughout. They turned out delicious and I know they will only get better as they sit in the fridge. At all points during this I couldn’t stop testing the food, it was delicious.

I also moved into a new kitchen and the oven has some problems, for instance it only can broil which I discovered during this process.

1 pound of chicken
Red Cayenne Pepper
Ground coriander
2 cans enchilada sauce
2 cups of sour cream
1 can refried black beans
Shredded cheese (I used an Italian blend)
Tortillas to fill
Vegetable oil

Step 1.
Add the spices and some lemon juice to marinade the chicken for at least 2 hours and then begin cooking.

Step 2. Cook chicken and add pepper and cook until done.

Step 3. Chop or shred chicken. The smaller the better so it will blend with the rest of the filling.

Step 4. Put the filling (cheese, beans, chicken and sour cream) together in a bowl and stir.

Step 5. Heat enchilada sauce in a pan that can fit the tortillas in it and heat oil in another pan of the same size. When heated put a tortilla in the oil until it bends then put in the sauce and flip on both sides until drenched in the sauce.

Step 6. Put the tortilla on a baking sheet and put 2 or 3 spoons of the filling on one side of the tortilla.

Step 7.  Repeat with the rest of the filling and then use extra sauce by pouring over the top. Then add more cheese on top.

Step 8.  This is where my kitchen threw me a curveball that turned out to be for the better. I wanted to bake these for 15 minutes at 350 degrees, but instead my oven only has the broil setting working. So I noticed that I had broiled it and as a result it created a nice crunchy cheesy top.

My new kitchen, which I will get fixed so I can make a lot more dishes! It is smaller than my last place, but it feels nice and homey now that I am used to it.

Photos by Colin
Post by Colin