Since being in Colombia for 1 week now I’ve discovered some favorite foods that are readily available: avocado, beans, tomatoes & onions. Last night we made delicious chicken & steak fajitas with a Colombian twist.
The first twist is the pico de gallo, which is basically homemade salsa, but better & totally natural. It’s a delicious combination of tomatoes, onions, fresh lime juice, cilantro and salt & pepper (if you don’t have fresh cilantro, you can substitute with cumin)
Another twist is to pan fry the beans. Without draining them; cook until all the liquid has dissolved, and they become a thick paste. It doesn’t look very appetizing, but they are so good. Kind of like a warm hummus.
And of course we made a simple guacamole that consisted of: avocado, lime juice, cilantro, and salt & pepper. We also cooked up some chicken & steak, and the best part is that they don’t use any antibiotics or hormones in their meat here – it’s local & natural.
We also managed to find some whole wheat wraps!
Last, but not least – John and I enjoyed an ice-cold Club Colombia while cooking.
We didn’t use a recipe, but if you want to try and make Pico de Gallo at home you can follow this:
Pico de Gallo
1 large tomato coarsely chopped
1 white onion diced
2 limes juiced
¼ cup of fresh, chopped cilantro (substitute: 1 tsp cumin)
salt & pepper
Mix ingredients together and season to taste with salt & pepper
Add a Colombian twist to your next meal! Not only can you use this in fajitas, but it could also be a great topping for white fish, grilled meats, salads, chilli and as a bruschetta-like topping for an easy appetizer.
Here’s where I’m writing my blogs these days – not bad right?