Mexican Fiesta

I’m very fortunate to have a hubby that loves good food just as much as I do. I’ve always loved new flavours, but before I came to England I did not realise just how limited my palate was. I didn’t like heat or spice and I’ve been afraid to cook with fresh chillies. Then the hubby took me on an exceptional date to #Wahaca and I fell in love with flavour!

My new-found love for spice has led me to do a cooking class at Jamie Oliver’s Cookery School in Westfield, Shepherd’s Bush when my sister came to visit me last year. Here I learnt how to put things together that I never even thought would taste great together. Who knew a lime shell, turned inside out, made for such a great little saucepot!

As I’m growing older, my palate matures with me. I enjoy cooking with chillies now on a weekly basis and, when I’m feeling a bit more adventurous, even fresh ginger! I have to add that I never liked the taste of ginger until I tried it fresh in a savoury dish. Now it is one of my favourites.

Which brings me to my Mexican Fiesta. Every now and again I love going all out on dinner. I pull out all the stops for a show stopping gastronomic extravaganza.

This was one of those nights. I spent about a week planning what to have and how to make it. I desperately wanted to make churros for dessert, but we were way too stuffed to enjoy it fully. I’ll make it some other time and let you know how they went down.


What can be better than Nachos? My hubby’s current favourite tortilla is #Tostitos with its namesake’s salsa drizzle. I thought I would enhance this with my homemade guacamole and sour cream, layered with melted cheese.

Nacho recipe

Tortilla chips

Sour cream

1 cup of cheddar cheese, grated



2 very ripe avocados, peeled and stoned

1 red chilli, deseeded

1 clove of garlic

juice of ½ lime

pinch of sea salt

small handful of fresh coriander (stalks and leaves)




Place all the ingredients for the guacamole in a food processor. Pulse until all the ingredients are roughly chopped.


In an ovenproof dish, layer tortilla chips and cheese. End with a layer of cheese. Place under the grill or in a very hot oven for 10 minutes until the cheese is bubbling.

Serve with guacamole, sour cream and your favourite salsa.



Steak Asada

3 big cloves of garlic

1 red chilli

1 small onion, roughly chopped

1 lime, juiced

1 tbs olive oil


1 large rump steak (300g)


1 large onion, sliced

1 red pepper, sliced

1 green pepper, sliced


Tortilla wraps to serve

Extra lime wedges to serve



Toast the garlic and chilli lightly in a pan.

Place the first 5 ingredients (garlic, chilli, onion, lime and oil) into a food processor and blitz until smooth. Marinade the steak in this sauce for at least an hour at room temperature.

Place the onion and mixed peppers in the same pan and fry until soft.

Place the steak on a griddle pan and cook until desired doneness. Once cooked take off the heat and let it rest for 10 minutes. Slice lengthways.

Serve with lime wedges.

Lime and onion

Wrap the tortillas in foil and place in a hot oven for 5 minutes to warm through.

Mexican Corn


2 ears of corn

½ cup of mayonnaise

½ cup of grated Parmesan

2 tbs fresh coriander, finely chopped

½ tsp chilli powder

juice of ½ lime



Clean the ears of corn and place in a hot oven until soft.

In a bowl, mix the mayo with the lime juice.

Once the corn is soft and cooked through, spread the mayo mix all over. Coat with the cheese followed by the chilli powder and coriander.

Serve warm.


Refried beans

1 tin of pinto beans

4 rashers of bacon, finely chopped

1 small onion, finely chopped



Fry the bacon and onion in a pan. Add the beans and warm through. Mash lightly with a potato masher.

Refried beans


What a feast! We ate and ate until we could eat no more. Then curled up on the sofa and watched a movie for the first time in ages. The perfect end to a great fiesta!

7 Comments on “Mexican Fiesta

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