Anna Jones’ Mexican party recipes
The Guardian -

Kick off the weekend with a Mexican twist: a versatile, vegan ceviche to load on top of tacos, and a plate of fried quesadillas with a spicy kick

My mind often drifts back to some tacos I ate from a roadside stall just over the Mexican border a couple of years back . We’d made a stop on our sweltering drive south, where a faded rainbow parasol sheltered two women turning out some of the best tacos I’ve eaten (and that’s a lot).

The key to their supreme tacos was a cauliflower ceviche (I suppose...


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