Fresh Portobello mushrooms sautéed with onions, fresh epazote and a touch of red wine. Served into corn tortillas with avocado slices and rice. Garnished with lettuce, pico de gallo and sour cream with a kick of fire burned chile morita sauce.
Portobello Mushroom Tacos with Epazote
Quesadilla stuffed with spinach, a hearty portabello mushroom, roasted red peppers melted with cheese. Served with lettuce, sour cream, a slice of tomato and a tomato sauce dip.
Zucchini, Carrots, yellow squash, bell peppers, onions, tomatoes and broccoli. Served with lettuce, guacamole, sour cream, pico de gallo, Spanish rice and refried beans.