A Month of South American, Mexican and Tex-Mex Meals

I don’t plan on just eating foods from those particular backgrounds every meal and every day this month of May.  However, all the posted recipes will be from the above cultural sources.  Some will be vegetarian, some will be aimed at the omnivores.

red and orange soup in a bowl on the wooden table top

Photo by RODNAE Productions on Pexels.com

I hope to range through a tasty variety of foods: I’ve already pinpointed a couple recipes from the Oaxaca state of Mexico that I’ve never eaten, and I have a few Peruvian ideas as well.

Sit back and enjoy as we travel south of the border!

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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