Before we dive into these Jackfruit Tinga Tacos, I would like to tell you something.
It’s taken me YEARS to finally get up the courage to try jackfruit. I have no idea why because it’s the least offensive out of all the vegan meat substitutes. I’ll even go far as to say that it actually tastes good!
Here’s Some Jackfruit Info:
Jackfruit comes from jack trees—they’re related to the fig and mulberry trees—which are commonly found in southeast Asia. And while it’s related to figs and mulberries, jack fruit’s texture is similar to artichoke hearts. The best part about jackfruit is that it’s easily attainable (I bought it in the can) and shreds kinda similarly to meat (think carnitas or chicken!). It’s wild. It sort of blew my mind.
It’s also wildly affordable. One can was about two dollars and fed four people with leftovers!
The temperatures have officially risen in El Ley and I now find myself wearing my favorite thing: shorts, denim skirts and sneakers. It’s no longer boot season and I love it! When Love and Lemons Everyday, showed up on my doorstep, it was like opening a box of sunshine. All the recipes feel so fresh and delicious and healthy.
Whenever I’m figuring out what I should make for dinner, Jeanine’s blog is always a go-to for me. I find so much delicious vegetarian inspiration from her. Everything looks so clean and tasty! It makes me wanna put on a workout outfit and cook some dinner that’ll make me feel good about myself lol. Continue Reading
Every now and then I wonder what it would be like to own a restaurant. And what my restaurant would look and feel like. I think about what I would serve, what my story would be, what the decor would look like. And then I immediately remember the skinny profit margins, back-breaking work, my lack of experience in that area and tell myself that I’m crazy lol. The idea soon flies out the window! My family thanks me.
But if I did in theory own a restaurant, this would be on the menu. Food like this would be served. It’s a roasted chicken with flavors of Peruvian pollo a la brasa, my favorite chicken ever. But served over a bread salad, reminiscent of Zuni Cafe. It would be a merging of cultures, both of which I identify with and are mine. (Maybe San Francisco isn’t my culture but you know what I mean!) I would say that my food and the food I would want to serve leans feminine. This is an attribute by the way. Girly food is dope.