Truth be told, I am not a fan of Mexican cuisine. It is not like I have not tried my fair share of Mexican food in restaurants; it’s just that I never developed a taste for it. It could be that I need a more mature palette. Anyhoo, there, I said it. My like or dislike for a cuisine reflects on the kind of food I prepare, guess it is normal for most of us and so, it is only natural that I don’t cook a lot of Mexican food in my house, except for the occasional quesadilla. This is reflected in my blog too; there aren’t any Mexican recipes here yet. (I love Thai and there aren’t any Thai recipes either, but let’s forget that for now :) ). Now, where were we? Ah yes, Mexican food…

So, when I came across this surprisingly easy Tostada recipe, I decided to give it a try. Especially because I had all the ingredients at home except for the Avocados and Tortillas. The only catch is that I had to grill the veggies. Now I had three reasons not to grill:

  1. It is winter and whoever grills in winter?
  2. Before you jump ahead, no, I don’t have an indoor- grill and I am not going to buy one now.
  3. There is no (3), just that 3 reasons sounded way cooler than 2 :)

Veggie Tostada

I roasted the veggies in the oven at 350F for about 15 mins, till it is fork-tender but still crunchy. I followed the recipe to the T to make Salsa fresca. The Avocados, however, I cut into small pieces, drizzled a little bit of lemon juice, salt and pepper. It was a wholesome lunch - one that is a keeper. Next time though, I think I would throw in a bunch of mushrooms along with the veggies. Otherwise, no tampering with this recipe.

I think I am beginning to convert :)