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No croutons, no anchovies, no bacon: the 100-year-old Mexican origins of the Caesar salad

<a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> The most seductive culinary myths have murky origins, with a revolutionary discovery created by accident, or out of necessity. For the Caesar salad, these classic ingredients are spiced up with a family food feud and a spontaneous recipe invention on the Fourth of July, across the border in Mexico, during Prohibition. Our story is set during the era when America banned the production and sale of alcohol from <a href="https://www.atf.gov/our-history/timeline/18th-amendment-1919-national-prohibition-act">1919–1933</a>. Two brothers, Caesar (Cesare) and Alex (Alessandro) Cardini, moved to the United States from Italy. Caesar opened a restaurant in California in 1919. <a href="https://historicalmx.org/items/show/195">In the 1920s</a>, he opened another in the Mexican border town of Tijuana, serving food and liquor to Americans looking to circumvent Prohibition. Tijuana’s Main Street, packed with saloons, became a popular destination for southern Californians looking for drink. It claimed to have the “<a href="https://www.google.com/books/edition/Satan_s_Playground/znhxImXG8e0C">world’s longest bar</a>” at the Ballena, 215 feet (66 metres) long with ten bartenders and 30 waitresses. The story of the Caesar salad, allegedly 100 years old, is one of a cross-border national holiday Prohibition-era myth, a brotherly battle for the claim to fame and celebrity chef endorsements. <h2>Necessity is the mother of invention</h2> <a href="https://classicsandiego.com/restaurants/caesars-restaurant-tijuana/">On July 4 1924</a>, so the story goes, Caesar Cardini was hard at work in the kitchen of his restaurant, Caesar’s Place, packed with holiday crowds from across the border looking to celebrate with food and drink. He was confronted with a chef’s worst nightmare: running out of ingredients in the middle of service. As supplies for regular menu items dwindled, Caesar decided to improvise with what he had on hand. He took ingredients in the pantry and cool room and combined the smaller leaves from hearts of cos lettuce with a dressing made from coddled (one-minute boiled) eggs, olive oil, black pepper, lemon juice, a little garlic and Parmesan cheese. The novel combination was a huge success with the customers and became a regular menu item: the Caesar salad. <h2>Et tu, Alex?</h2> There is another version of the origin of the famous salad, made by Caesar’s brother, Alex, at his restaurant in Tijuana. Alex claims Caesar’s “inspiration” was actually a menu item at his place, the “<a href="https://www.bbc.com/travel/article/20190521-the-surprising-truth-about-caesar-salad">aviator’s salad</a>”, named because he made it as a morning-after pick-me-up for American pilots after a long night drinking. His version had many of the same ingredients, but used lime juice, not lemon, and was served with large croutons covered with mashed anchovies. When Caesar’s menu item later became famous, Alex asserted his claim as the true inventor of the salad, now named for his brother. <h2>Enter the celebrity chefs</h2> To add to the intrigue, two celebrity chefs championed the opposing sides of this feud. <a href="https://www.google.com/books/edition/Appetite_for_Life/sEAfuK8lDjkC">Julia Child</a> backed Caesar, and <a href="https://www.google.com/books/edition/The_Essential_Cuisines_of_Mexico/gzsGAwAAQBAJ">Diana Kennedy</a> (not nearly as famous, but known for her authentic Mexican cookbooks) supported Alex’s claim. By entering the fray, each of these culinary heavyweights added credence to different elements of each story and made the variations more popular in the US. While Child reached more viewers in print and on television, Kennedy had local influence, known for promoting regional Mexican cuisine. While they chose different versions, the influence of major media figures contributed to the evolution of the Caesar salad beyond its origins. The original had no croutons and no anchovies. As the recipe was codified into an “official” version, garlic was included in the form of an infused olive oil. Newer versions either mashed anchovies directly into the dressing or added Worcestershire sauce, which has anchovies in the mix. Caesar’s daughter, Rosa, always maintained her father was the original inventor of the salad. She continued to market her father’s <a href="https://classicsandiego.com/restaurants/caesar-cardini-cafe/">trademarked recipe</a> after his death in 1954. Ultimately she won the battle for her father’s claim as the creator of the dish, but elements from Alex’s recipe have become popular inclusions that deviate from the purist version, so his influence is present – even if his contribution is less visible. <h2>No forks required – but a bit of a performance</h2> If this weren’t enough, there is also a tasty morsel that got lost along the way. Caesar salad was originally meant to be eaten as finger food, with your hands, using the baby leaves as scoops for the delicious dressing ingredients. For <a href="https://www.latimes.com/food/story/2024-01-30/original-caesar-salad-tijuana-100-years">presentation</a> in a restaurant, the salad was also created in front of the diners’ table, on a rolling cart, with some recommending a “true” Caesar salad was tossed only seven times, clockwise. This extra level of drama, performance and prescribed ritual was usually limited to alcohol-doused flaming desserts. To have a humble salad, invented in desperation, elevated to this kind of treatment made it a very special dish – even without any bacon.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/233099/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/garritt-c-van-dyk-1014186">Garritt C. Van Dyk</a>, Lecturer in History, <a href="https://theconversation.com/institutions/university-of-newcastle-1060">University of Newcastle</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/no-croutons-no-anchovies-no-bacon-the-100-year-old-mexican-origins-of-the-caesar-salad-233099">original article</a>.

Food & Wine

Mexican chicken tortillas

Chicken mince works wonders in the black bean and corn filling! Add some fresh coriander, avocado and lime juice round out the traditional flavours. Ingredients: <div> • 1 Tbsp olive oil • 1 red onion, finely diced • 1 red capsicum, finely diced • 2 cloves garlic, crushed • 500g chicken mince • 375g mild chunky salsa • 1 cup water • 425g can black beans, drained and rinsed • 125g can corn kernels, drained • 1 cup coriander leaves, roughly chopped • Sour cream, to serve • 1 avocado, sliced, to serve • Tortillas, warmed, to serve • Lime wedges, to serve • Extra coriander, to serve </div> <div id="TeadsContainer0"></div> <div> <h2>Method</h2> <ol> <li> Heat oil in a large, deep frying pan over a medium heat. Add onion, capsicum and garlic and cook for 8 minutes or until tender. Add mince and cook, breaking up mince with a flatbottomed wooden spoon, for 10 minutes or until browned. Pour salsa and water over mince, stirring to combine. Bring to the boil. Reduce heat and simmer for 10 minutes or until mince is soft. </li> <li> Add beans and corn and cook for 1 minute or until heated through. Stir in coriander. Transfer mixture to a serving bowl. </li> <li> Serve mince mixture, sour cream, avocado, tortillas, lime wedges and extra coriander in separate bowls to allow guests to build their own meal. </li> </ol> Image: Better Homes & Gardens </div>

Food & Wine

Add some spice to your summer with a spicy Mexican mango salad

A delightful summer salad that combines both sweet and spice for a fun al fresco starter. Time to prepare: 20 minutes Cooking time: 10 minutes Serves: 6 as a side Ingredients Chilli corn: <ul> <li>2 tbs olive oil</li> <li>1 garlic clove, crushed</li> <li>1 tsp dried chilli flakes</li> <li>3 large corn cobs, husks removed</li> <li>425g can black beans, drained, rinsed</li> <li>200g Sweet Solanato™ tomatoes, halved </li> <li>1 red capsicum, finely chopped</li> <li>3 Calypso mangoes </li> <li>½ cup fresh coriander, chopped</li> <li>1 long red chilli, deseeded, finely chopped</li> <li>1 lime, juiced</li> <li>Extra virgin olive oil</li> </ul> To serve: <ul> <li>Coriander leaves</li> <li>Corn chips</li> </ul> Directions <ol> <li>For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.</li> <li>Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.</li> <li>Combine corn, beans, tomatoes and capsicum in a large serving bowl.</li> <li>Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli.</li> <li>Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.</li> </ol> Recipe courtesy of <a href="http://www.calypsomango.com.au/">Calypso Mango</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/spicy-mexican-mango-salad.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy some tasty mexican layered dip

A festive and healthy dip, great for parties and picnics too. Serves: 8 Ingredients <ul> <li> 2 medium (430g) avocados, de-seeded and skin removed </li> <li> 400g can refried beans </li> <li> 1 cup (275g) salsa </li> <li> 3⁄4 cup (75g) freshly grated cheddar cheese </li> </ul> Method <ol> <li> Place the avocados into a mixing bowl, season with sea salt and cracked pepper and mash well.</li> <li>Spread the beans over the base of a clear serving bowl, followed by the avocado and then the salsa; creating noticeable layers as you go.</li> <li>Sprinkle with grated cheese. </li> </ol> Optional: Serve scattered with fresh coriander leaves and your favourite corn chips to dip and scoop. Recipe courtesy of Hass Avocados.

Food & Wine

Family favourite: Vegetarian chilli beans

Mexican food is often a favourite with the whole family. If your kids are fussy about spice, leave out the chilli powder initially, then add it little by little each time you cook the dish to increase their tolerance. Time to prepare: 15 minutes Cooking time: 4 minutes Serves: 4 Ingredients: ½ red onion, chopped (use remainder for salsa) 1 red capsicum (pepper), seeds and membranes discarded, chopped 400g tin chopped tomatoes 1 tablespoon tomato paste (concentrated purée) 2 x 400g tins red kidney beans, drained and rinsed 3 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon chilli powder 2 garlic cloves, crushed 2 dried bay leaves 125 ml good-quality vegetable stock 85g sour cream 2 tablespoons coriander (cilantro) leaves, coarsely chopped (optional) flour tortillas or steamed rice, to serve (optional) Avocado salsa 1 avocado, peeled and diced 2 tablespoons lemon juice 1 roma (plum) tomato, seeded and diced ½ red onion, thinly sliced 1–2 tablespoons olive oil Directions: 1. Place the onion, capsicum, tomatoes, tomato paste and beans in the slow cooker. Add the ground coriander, cumin, chilli powder, garlic and bay leaves. Pour in the stock and stir to combine well. Cover and cook on low for 4 hours. 2. Put all the avocado salsa ingredients in a bowl and gently stir to combine. Season to taste with sea salt and freshly ground black pepper. Cover and refrigerate until required. 3. Spoon the chilli beans into bowls. Top with a dollop of the sour cream and scatter over the coriander, if using. Serve with the avocado salsa and tortillas or steamed rice, if desired. Images and recipes from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/slow-cooker-vegetarian-katy-holder/prod9781760523589.html?source=pla&gclid=CjwKCAjw3cPYBRB7EiwAsrc-uXW5TMKVsCrkFFQLKgIeqNuUjXagEPhzCuczSMiLwLeWraYFJ3006xoCOBMQAvD_BwE" target="_blank">Slow Cooker Vegetarian</a> by Katy Holder, Murdoch Books, RRP $29.99 Photography by Alan Benson

Food & Wine

Chilli cheese chicken quesadilla

Why not spice up tonight’s dinner with these delicious chilli cheese chicken quesadillas? Ingredients: <ul> <li>3 diced tomatoes</li> <li>1 sliced shallot</li> <li>1 diced avocado</li> <li>2 teaspoons of lime juice</li> <li>¼ fresh, chopped coriander</li> <li>1 ⅓ cup of grated tasty cheese</li> <li>8 flour tortillas</li> <li>1 chopped red chilli, fresh</li> <li>½ BBQ chicken, shredded</li> </ul> Method: 1. Mix shallot, avocado, coriander, tomatoes, half of the olive oil, and lime juice in a bowl to create a salsa. Add salt and pepper to taste. 2. Place half the cheese atop four tortillas. Add chicken and chilli and top with remaining cheese. Use the remaining tortillas to close. 3. In a non-stick frying pan the size of the tortillas or larger, heat half a teaspoon of olive oil on medium heat. Add tortilla combination, cook until golden, flip and repeat. Do so with all remaining olive oil and tortillas. 4. Divide quesadillas into four quarters each and serve with prepared salsa. You can also use sour cream or Greek yogurt as an additional dip. Related links: <a href="/lifestyle/food-wine/2015/06/tuna-jacket-potatoes/">Tuna, corn and capsicum jacket potatoes</a> <a href="/lifestyle/food-wine/2015/06/turkey-burgers/">Turkey burgers</a> <a href="/lifestyle/food-wine/2015/06/stuffed-capsicums/">Baked stuffed capsicums</a>

Food & Wine

Spicy tofu tacos with mango mayonnaise

Great as a side (or a light meal), these spicy tofu tacos served with mango mayonnaise are a delicious vegetarian twist on a Mexican favourite. Serves: Two Ingredients: <ul> <li>2 cups finely sliced red cabbage</li> <li>1 tablespoon olive oil</li> <li>1/2 lemon, juiced</li> <li>1 block spicy tofu, cut into thick slices</li> <li>4 mini tortillas</li> <li>1/2 avocado, sliced</li> <li>1 small bunch coriander, leaves picked</li> <li>2 tablespoons Roza’s mango mayonnaise</li> <li>1 long red chilli, finely sliced</li> </ul> Method: <ol> <li>Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.</li> <li>Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.</li> <li>Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).</li> <li>To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.</li> </ol> Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> </td> </tr> </tbody> </table> </div> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Vegetable and bean nachos with chipotle sour cream

Chipotle is a Mexican spiced chilli sauce that adds loads of flavour to any Mexican dish, including this tasty vegetable and bean nachos. You can find it in the Mexican section or sauces and condiments section. Serves: 5 Ingredients: Vegetable and bean sauce <ul> <li>1 red onion, finely diced</li> <li>1 capsicum, core removed, finely diced</li> <li>2 carrots, grated</li> <li>1 ½ tablespoons nacho spice mix* (see below)</li> <li>1 x 400g can chopped tomatoes</li> <li>1 x 400g can mild chilli beans</li> <li>1 x 400g can red kidney beans, drained and rinsed</li> <li>1 tablespoon sweet chilli sauce</li> <li>1 cup grated cheese (e.g. tasty, edam or Colby)</li> </ul> To serve <ul> <li>½ cup natural unsweetened thick Greek yoghurt or sour cream</li> <li>1 tablespoon tomato sauce</li> <li>2-3 teaspoons chipotle sauce</li> <li>2 baby cos lettuces or 1 iceberg lettuce</li> <li>2 bags good quality corn chips</li> <li>¼ cup chopped coriander</li> </ul> Method: <ol> <li>To make the nacho spice mix, mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, ½ teaspoon ground cumin and ½ teaspoon ground coriander. If you want your nachos to be a bit spicy, add ¼ - ½ teaspoon ground chilli or cayenne pepper.</li> <li>Preheat grill to high.</li> <li>Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Cook onion and capsicum for about 4 minutes until softened. Add carrots and nacho spice mix and cook a further 1 minute.</li> <li>Add tomatoes, chilli beans, kidney beans and sweet chilli sauce, stir to combine. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.</li> <li>While sauce is simmering prepare rest of the meal; mix yoghurt or sour cream, tomato sauce and chipotle sauce together in a small bowl; finely slice lettuce.</li> <li>Sprinkle cheese over bean sauce and place pan under grill for about 5 minutes, until cheese is bubbling and golden. If you don't have an ovenproof pan, transfer bean mixture to an oven-proof dish before topping with the cheese to grill.</li> <li>To serve, place corn chips, chipotle yoghurt/sour cream and lettuce in bowls and place in middle of table along with bean sauce so everyone can help themselves. Garnish each plate with coriander.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz">Stuff.co.nz</a>. Image: My Food Bag. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/five-bean-salad/">Five bean salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/healthy-nachos/">Healthy nachos</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/bean-corn-and-avocado-quesadillas/">Bean, corn and avocado quesadillas</a>

Food & Wine

Five bean salad

Need to eat healthier but can’t stand salads? This cholesterol-lowering, protein and fibre-packed five bean salad will make you a fan. Not only does it taste incredible, but your tummy (as well as your tastebuds) will thank you. Serves: 4 (as an entrée or side) Ingredients: <ul> <li>420g can five bean mix, drained and rinsed</li> <li>400g can chickpeas, drained and rinsed</li> <li>420g can corn kernels, drained and rinsed</li> <li>Handful parsley, chopped</li> </ul> For the dressing <ul> <li>¼ cup olive oil</li> <li>2 tbsp. vinegar</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol> <li>Combine all the salad ingredients in a large bowl and mix well.</li> <li>In a small bowl, mix the olive oil, vinegar and salt and pepper until well combined.</li> <li>Pour dressing over salad and toss gently.</li> <li>Serve and enjoy.</li> </ol> What’s your favourite salad to prepare with dinner? Share your recipe with us in the comment section below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/slow-cooked-beef-bean-and-beer-chilli/">Slow cooked beef, bean and beer chilli</a> <a href="/lifestyle/food-wine/2016/08/black-bean-and-guacamole-grain-bowl/">Black bean and guacamole grain bowl</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a>

Food & Wine

Apple and chicken quesadilla

These apple and chicken quesadillas are a tasty variation on the classic Mexican dish that provide the perfect snack or light lunch in the warmer months. Makes: 12 triangles Ingredients: <ul> <li>4 tortillas</li> <li>1 cup cooked, shredded or chopped, chicken meat</li> <li>¼ lb cheddar cheese, sliced or grated</li> <li>1 apple, sliced</li> <li>1/4 cup salsa</li> </ul> Method: <ol> <li>To begin, heat a large pan on a medium high heat.</li> <li>Place a tortilla in the skilled and flip with spatula a couple of times, letting it sit in the pan heating up until air pockets start to form and the tortilla puffs up.</li> <li>Place cheese on half of the tortilla, a couple of centimetres from the edge.</li> <li>Add chicken pieces on top of the cheese then fold tortilla like an omelette.</li> <li>Press down on folded tortilla with spatula and lower the heat to medium.</li> <li>When cheese has melted, remove to cutting board.</li> <li>Open the tortilla wide (careful about the heat) and layer on apple and salsa.</li> <li>Fold tortilla back and cut into triangles.</li> <li>Repeat process with remaining ingredients and tortillas.</li> </ol> Do you like quesadillas? What’s your favourite filling for these classic snacks? Would you make any suggestions? Share your thoughts in the comments section. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/09/teriyaki-chicken-with-miso-slaw/">Teriyaki chicken with miso slaw</a> <a href="/lifestyle/food-wine/2016/09/chicken-thyme-and-lemon-meatballs/">Chicken, thyme and lemon meatballs with celeriac “risotto”</a> <a href="/lifestyle/food-wine/2016/08/easy-chickpea-masala-curry/">Easy chickpea masala curry</a>

Food & Wine

Healthy nachos

Nachos are the perfect snack for a lazy Sunday in front of the telly, but let’s face it, it’s not the healthiest treat! These lighter nachos will satisfy your craving for a Mexican snack without making you feel guilty afterwards. Serves: 4 Ingredients: <ul> <li>5 soft corn tortillas</li> <li>1 ½ tsp. vegetable oil</li> <li>1 jalapeno chilli, seeds removed and cut into thin strips</li> <li>100g mozzarella, grated</li> <li>2 tbsp. low fat sour cream</li> <li>½ small pack coriander leaves, chopped</li> </ul> For the guacamole <ul> <li>2 ripe medium avocados, stone removed and chopped</li> <li>1 tbsp. lime juice</li> <li>2 spring onions, trimmed and finely chopped</li> <li>2 tbsp. chopped coriander</li> <li>A couple of drops tabasco sauce</li> </ul> For the beans <ul> <li>400g can red kidney beans, drained and rinsed</li> <li>1 clove garlic, crushed</li> <li>¼ chilli powder</li> <li>¼ tsp. ground cumin</li> </ul> For the tomato salsa <ul> <li>4 tomatoes, seeds removed and finely chopped</li> <li>¼ small red onion, finely chopped</li> <li>1 clove garlic, finely chopped</li> <li>1 tbsp. lime juice</li> <li>1 tsp. vegetable oil</li> </ul> Method: <ol> <li>Preheat oven to 190°C.</li> <li>Brush both sides of each tortilla with oil before cutting into 12 pieces per tortilla. Place the pieces on baking paper and bake for 10 minutes or until crispy and golden, then remove.</li> <li>Turn oven up to 200°C.</li> <li>Mash the avocado in a bowl, keeping some of the texture. Add lime juice, spring onion, coriander, tabasco and salt and pepper, to taste.</li> <li>Add the beans into another bowl with the garlic, chilli and cumin powders, mash with a fork and then add 2 tbsp. water to make a rough mash. Add salt and pepper, to taste.</li> <li>In a separate bowl, mix tomatoes, onion, garlic, lime juice and oil, seasoning with salt and pepper.</li> <li>10 minutes before serving, place the tortilla chips on a lined baking tray and spoon the beans, then the salsa, then scatter the jalapeno chilli and mozzarella. Bake for 4 to 5 minutes or until warm and the cheese has melted.</li> <li>Remove from the oven, spoon over sour cream, scatter coriander, and serve immediately with guacamole on the side.</li> </ol> Do you have a healthy spin on an old favourite? Tell us about it in the comment section below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a> <a href="/lifestyle/food-wine/2016/01/chicken-fajitas/">Chicken Fajitas</a> <a href="/lifestyle/food-wine/2016/04/salsa-verde/">Salsa verde</a>

Food & Wine

Bean, corn and avocado quesadillas

Mexican is one of our favourite cuisines, but it’s also often one of the unhealthiest. These quesadillas provide tons of healthy nutrients without compromising on taste. Serves: 4 Ingredients: <ul> <li>8 flour tortillas</li> <li>400g can red kidney beans, rinsed and drained</li> <li>1 cup corn kernels, drained</li> <li>1 avocado, finely chopped</li> <li>1 cup reduced fat grated cheese</li> <li>2 large tomatoes, diced</li> <li>Ground pepper, to taste</li> </ul> Method: <ol> <li>Sprinkle a tortilla with a quarter of the beans, corn, avocado and cheese. Season with pepper and cover with a second tortilla.</li> <li>Repeat three times until all ingredients are used.</li> <li>Spray a large frying pan with oil and place on a medium-high heat.</li> <li>Add one quesadilla and cook for two minutes until golden. Flip and cook the opposite side until golden. Set aside.</li> <li>Repeat with remaining quesadillas.</li> <li>Cut each quesadilla into four pieces and serve with diced tomato on top.</li> </ol> What’s your favourite Mexican dish? Tell us about it in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/sweet-potato-mushroom-goji-berry-and-chilli-soup/">Sweet potato, mushroom, goji berry and chilli soup</a> <a href="/lifestyle/food-wine/2016/07/mexican-bean-soup/">Mexican bean soup</a> <a href="/lifestyle/food-wine/2016/01/chicken-fajitas/">Chicken Fajitas</a>

Food & Wine

Mexican volcano erupts in breathtaking display

Mexico’s Popocatepetl volcano erupted early Monday morning this week, with a dazzling, starry night sky lit up in a spectacular display of smoke, ash and lava. As you can see in the video above, it was something to behold. The volcano has been monitored by cameras since it first rumbled back to life and on Sunday morning it did, sending a column of gas and ash 2,000 metres into the sky. A 12km security ring around the volcano has been mandated. Popocatepetl has been dormant for a little while, with the volcano’s last major eruption recorded back in 2000, where more than 40,000 people had to be evacuated. Have you ever been to Mexico? Let us know in the comments! Video credit: YouTube / webcamsdemexico Related links: <a href="/travel/international-travel/2016/03/lesser-known-national-parks/">8 national parks many people haven’t heard of</a> <a href="/travel/domestic-travel/2015/08/australias-best-mountains-to-climb/">6 of the best Australian mountains to climb</a> <a href="/travel/international-travel/2016/06/10-lesser-known-new-zealand-holiday-spots/">10 lesser-known New Zealand holiday spots</a>

International Travel

Mexican bean soup

This winter warmer Mexican bean soup takes your tastebuds south of the border. The rich, smoky flavours will make you forget just how cold it is outside! Serves: 4 Ingredients: <ul> <li>1 tablespoon oil</li> <li>1 onion finely diced</li> <li>2 cloves garlic</li> <li>¼ teaspoons chilli flakes (you may wish to add more)</li> <li>4 carrots, diced</li> <li>4 sticks celery, sliced</li> <li>2 x 400g tins tomatoes</li> <li>2 cups of vegetable stock</li> <li>2 capsicums, chopped</li> <li>1 bunch of fresh coriander, finely chopped</li> <li>1 tin of kidney beans, drained</li> <li>2 teaspoon brown sugar</li> <li>Salt and pepper to taste</li> <li>Tabasco to taste</li> </ul> Method: <ol> <li>To begin, heat oil over a medium heat, then sweat the onions and garlic.</li> <li>Add carrot, celery and chilli flakes, and cook until tender.</li> <li>Add tomatoes, vegetable stock, capsicums, beans and coriander.</li> <li>Bring the mixture to the boil, then let simmer for about half an hour.</li> <li>Add brown sugar and mix through.</li> <li>Season with salt and pepper and chipotle to give the soup a smoky flavour.</li> <li>Garnish with chopped coriander and even a dollop of sour cream.</li> </ol> Doesn’t this soup sound incredible? The perfect thing for a cold winter’s night? What’s your favourite type of soup? Let us know in the comments. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/06/creamy-chicken-bacon-lentil-soup-with-ciabatta/">Creamy chicken, bacon and lentil soup with ciabatta</a> <a href="/lifestyle/food-wine/2016/05/creamy-spinach-soup/">Creamy spinach soup</a> <a href="/lifestyle/food-wine/2016/05/cream-of-mushroom-soup/">Cream of mushroom soup</a>

Food & Wine

Chicken Fajitas

Bring the taste of Mexico to the dinner table with this simple chicken fajitas recipe. Serves: 6 Ingredients: <ul> <li>4 tablespoons canola oil, divided</li> <li>2 tablespoons lemon juice</li> <li>1 teaspoons salt</li> <li>1 teaspoon dried oregano</li> <li>1 teaspoon ground cumin</li> <li>1 teaspoon garlic powder</li> <li>1/2 teaspoon chilli powder</li> <li>1/2 teaspoon paprika</li> <li>1/2 teaspoon crushed red pepper flakes</li> <li>600g boneless skinless chicken breast, cut into thin strips</li> <li>1/2 medium red capsicum, julienned</li> <li>1/2 medium green capsicum, julienned</li> <li>½ medium yellow capsicum, julienned</li> <li>1 red onion, thinly sliced</li> <li>4 spring onions, thinly sliced</li> </ul> Method: <ol> <li>In a large bowl, combine 2 tablespoons oil, lemon juice, seasoning ingredients and chicken. Mix well so chicken is well-coated. Marinate at room temperature for 1 hour or refrigerate for 1-4 hours. Remove marinated chicken from fridge an hour before cooking to come to room temperature.</li> <li>In a large frying pan, add remaining oil and sauté capsicums and onions until tender. Remove and set aside.</li> <li>Remove chicken from marinade, wiping off most of marinade. Sprinkle salt on chicken. In the same pan, cook chicken over medium-high heat for 5 minutes or until chicken is cooked through. Return capsicums and onion to pan and cook until heated through.</li> <li>Spoon filling evenly on tortillas. Serve with your favourite Mexican fillings, like cheese, salsa, guacamole and sour cream</li> </ol> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/mushroom-tart/">Mushroom tart</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/vegetable-spring-rolls/">Vegetable spring rolls</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/greek-pasta-salad/">Easy Greek pasta salad</a>

Food & Wine

Creamy avocado and lime rice

This creamy, flavourful rice goes beautifully with so many dishes. Use it to add some colour and unique texture to many Mexican dishes, or just as a complementary side to a piece of grilled chicken or fish. Ingredients: <ul> <li>4-5 cups cooked brown rice, warm</li> <li>2 ripe avocados</li> <li>Juice of 1 lime (around 2 tablespoons, give or take)</li> <li>1 clove garlic, crushed</li> <li>Salt and pepper to taste</li> </ul> Method: <ol> <li>In a large mixing bowl, mash the avocados until smooth (this will take seconds if you use your potato masher).</li> <li>Stir in the lime juice and garlic, and salt and pepper.</li> <li>Stir in the warm cooked rice and serve.</li> </ol> NOTE: Try adding different herbs and spices to this recipe to complement the dish with which you are serving the rice.

Food & Wine

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