Spicy Mexican chorizo mingled with a healthy dose of mushrooms served on bread or tortillas; the perfect tapas to serve with Mexican vino tinto (red wine) and the perfect excuse to throw an impromptu Baja tapas party. Ask your friends to bring more small bites, supply Mexican tinto vino or vino blanco and let the fiesta begin.
Suggestions for your tapas party
I like to include a hardy meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.
Peek and eat shrimp with garlic aioli
Jicama sticks with a squeeze of lime and a dusting of chili powder
Tabbouleh lettuce cups
Broiled Parmasan artichokes
Cilantro chipotle hummus
Recipes for these and other treats for your tapas party can be found in the summer edition of My Baja Newsletter.
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Gastroteca Azul, a quick restaurant review.
We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten have come from either my kitchen or Azul.
I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.
I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I’m stealing his ideas. The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.
You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious tapas. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.
Chorizo and Mushroom Tapas
Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth.
- 4 ounces chorizo, either ground texture or firm Spanish style chopped.
- 1 pound of mushrooms, any variety
- 1/4 cup sliced scallions, green only
- 1/2 cup chopped cilantro
- Sliced baguette
- Step 1 Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.