I was always aware of the thirst quenching margarita filled site Sweet Life Bake, but had never had the pleasure of meeting the gal behind it, the lovely Vianney. During a press trip to Tabasco, I had the honor of enjoying her company and instantly hit it off. I have a feeling if we were closer to each other we would be sharing many margaritas together. Not only is Sweet Life my go-to margarita site, but it is loaded with outstanding recipes inspired by her childhood and growing up with Mexican parents. The hard question when visiting her site is, which recipe to make first. You can find Vianney on Twitter, Facebook, Instagram, Pinterest and G+. As well, she has cocktail cookbook coming out, called Latin Twist and it will be filled with traditional and modern beverages. We cannot wait! Hola – Hi I’m Vianney from Sweet Life a South Texas blog dedicated to sharing my passion for Mexican, Texas and Tex-Mex food. I’m thrilled to be guest posting here at Chez Us on Taco Tuesday. I was fortunate to meet Denise on a foodie trip with Tabasco and found we had ALOT in common- we loathe taking pics of ourselves, love tacos and adore the bubbly. She shared with me her Champagne Friday tradition and at that moment I knew we would be best blog amigas. Shall we talk tacos – yes! We Tejanos love tacos, we adore them and they are our go-to breakfast. Whether stuffed with huevos, barbacoa, migas or papas, tacos to us are a true Texas trademark. These breakfast tacos were my mami’s latest attempt to get my dad (papi) to eat spinach in any form. He loathes spinach and don’t even attempt to slip it past him in between layers of enchiladas or sautéed over fajitas – he just won’t have it. Es terco, stubborn. She headed into the kitchen she does every morning to make herself a cup of tea, waits for him to walk up and her first words to him are always the same. ¿Te hago algo the comer? (Do you want breakfast?) Of course his answer is always si, so she cranks on the stove top and sets out to make breakfast. He sits at the table and sips his coffee, watches her and they begin their morning banter. Has Mike called? (My little brother the marine who should call more) How hot is it going to be today? Do you need anything from the store? She replies as she makes the salsa. She sets the salsa on the table and begins to dice onion. When she pulls out the bag of spinach he slightly grunts. Te lo vas a comer, she says. (You will eat it) It’s good for you. Pero no le pones mucho y haz mas salsa. (Well don’t add too much and make more salsa). According to my papi everything tastes better with salsa. These tacos are brimming with silky eggs, sautéed onions, mushrooms and vibrant wilted spinach. Served on warm flour tortillas and topped with a fresh salsa these tacos are soon to become your favorite go-to breakfast meal. Recipe: Mushroom- Spinach Breakfast Tacos with Salsa Fresca ** By Vianney Rodriguez Serves 4 Ingredients:
- 5 eggs
- 1/4 cup milk
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 1/3 cup mushrooms
- 1 tsp cumin
- 1 cup spinach, chopped
- In a medium bowl crack eggs and add milk, whisk; set aside.
- In a large nonstick skillet heat olive oil over medium high heat, add onion and cook for 2 minutes or until translucent. Add mushrooms and cumin continue to cook until mushrooms begin to brown, about 3 minutes.
- Stir spinach into pan and cook until it begins to wilt.
- Continue to cook, stir in eggs and cook until eggs are set, about 2 minutes.
- Serve with warm flour tortillas, topped with salsa fresca.
Salsa Fresca By Vianney Rodriguez Makes 2 cups Ingredients:
- 2 large tomatoes, diced
- 1 garlic clove, minced
- 1 Serrano, finely diced
- 1 small onion, diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- Mix all ingredients in a bowl, taste and adjust seasoning and serve with breakfast tacos.