A Full Fridge Dressing

The DiploMan and I have been trying to get back into shape lately- me after a long string of health problems and him because I wasn’t in town to feed him properly (kidding, sort of).

We’ve been doing P90x every morning for the last few weeks, and though I’m not newly ripped like the DVD covers indicate, I can do a few more push ups than when I first started. That, and I can recite lines from the workout videos. Lines like,

Like a pteradachtyl, backin’ up outta trouble…cawwww!!

So anyway we’ve been working out, and trying to eat “right” too. Eating right means more greens and less meat, more raw foods and salads, and more home-cooked meals. Basically like how we used to eat in California, minus In’n'Out. Mark Bittman, eat your heart out.

Eating out in China can, unfortunately, be much cheaper than cooking at home. Especially when we’re trying to recreate some of the meals we’re used to eating back in the States. But, that’s what the COLA adjustment is for, right? Frisee that costs $10!!

I’ve been making trips to the wet market and the supermarkets more frequently, because I find that a stocked fridge = a healthy diet. It’s a good trick, not to mention the onset of rotting vegetables renders it completely unreasonable to dine out for the third night in a row. But the problem now is, there are nubs of vegetables stored, leftover, in Ziploc bags scattered throughout our fridge, in addition to tiny portions left over side dishes in pyrex containers beginning to stack up.

Apparently a stocked fridge=lots of leftovers + a really stocked fridge. uh-oh.

There needs to be a way to clear out these leftovers. Enter, the salad.

I like to think I’m a master at making salads. I’m not going to be modest here, people. Ask any of my old co-workers in NY, and they can tell you it’s true. I can make a damn good lasagna and braise some crazy flavorful meat dish, but I really prefer to show off my culinary prowess by bringing a high-end salad bar with me to a pot luck. Don’t think it hasn’t been done.

Combining leftovers on top of a plate of greens can be an easy weeknight salad, just like pureeing leftover bits of vegetables with some lemon and oils can make a zesty dressing. And that’s exactly what a did a few nights ago, when I threw in all sorts of scraps and bits into a salad and dressing combo.

Because “mint-pea-cilantro-half a lemon-olive oil-garlic-honey-shallot dressing” is way too much of a mouthful, let’s just call this the “fridge full of Ziploc bags dressing”.

*Also, I’d like to add that this dinner was made after a failed attempt at Bulgogi. So don’t think I’m getting totally nutty healthy and righteous on you just yet.


  • 1/2 cup frozen peas
  • 1 shallot
  • 1 clove garlic
  • 5 sprigs fresh mint, leaves only
  • 1/2 bunch cilantro, leaves only
  • 1 Tbsp. honey
  • 1/2 lemon
  • 2 Tbsp. red wine vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper, to taste


  1. Put peas in boiling water for a few minutes until tender. Drain.
  2. Add all ingredients in a medium bowl, and blend with an immersion blender. Season liberally with salt and pepper. Allow it to sit for 5 minutes for the flavors to meld.

What we’ve all been waiting for

Visit the original version of this article over at Honest Cooking

I wish I could say we explored all of Mexico City by foot in the one week we were there. I wish I could say I ate at hotspots like Pujol or Izote and visited amazing markets like this one, or went into the home of an abuela and learned to make mole. sigh.

I wish I could have attended an amazing wedding.

Oh, wait, I did. (I guess I can only wish for so much, right?)

Despite staying in a posh, hotel-ridden neighborhood, the DiploMan and I were, of course, most drawn to the least decorated strip of Polanco’s center which housed a fruit market and neighboring hole-in-the-wall taquerias. Rather “underdeveloped” in comparison to its fellow restaurants and bars in the area. And lest I forget to mention yet again, that Coffee Bean down the street.

After recovering from a flu that left me, so frustratingly, without an appetite for the first three days I was in town, I was finally feeling well enough to stomach my pre-ordained craving for tacos. Under a glowing azure overhang, as we approached the rotisserie on the sidewalk that skewered a chunk of al pastor meat, looked past the open griddle and taco counter, I knew we were in the right place when I spotted a small cluster of formica fold-out tables and flimsy plastic school chairs.

I don’t know if it’s living in China that’s changed this perception, but those formica tabletops really did set off some nerve  in my brain, alerting my food memory banks for the potential of a great meal to be had. Though Polanco’s posh hotels, well-dressed women in heels and beautiful architectural gems had quite the appeal, THIS is what had enticed me about Mexico, this is what I had been waiting for since we landed.

When I spotted the takeout tacos in trays waiting to go out to hungry customers and caught a whiff of the spicy meat and fragrant onions, I knew for certain we were in the right place.

Kitchen in the front and seating in the back is a layout often seen in small hole-in-the-wall eateries abroad, where Health Inspection does not reign supreme. It’s a change of pace that is quite welcome in my book, for the displayed kitchen serves as a demo booth for the heart and soul of the menu.

Clearly, the heart and soul of this ‘restaurant’ was tacos. Tacos with chicken, tacos with al pastor, tacos with steak, with cheese, without cheese, so many options for tacos!!! Equipped with a griddle, two chopping stations and an antiquated cash register, the presumed brother and sister duo took orders (her) and cooked tacos (him) with automated frenzy. Many of their customers ate their orders perched on the narrow wooden “bar” across from the griddle, others took their tacos to go, with many a taco quickly disappearing as soon as they stepped onto the street.

A few clientele, mostly off-shift workers from neighboring restaurants and old Mexican men who seemed to be reminiscing of their youth over several bottles of beer each (and us), chose to sit in the rear of the restaurant, at the aforementioned cluster of formica tables.

Posted on the wall were large, bright cardstock that acted as menus, in addition to flimsy laminated and bound menus that were informally distributed to the table. Foregoing what was put in front of us, the DiploMan and I, along with the rest of my family, were mostly drawn to the bright orange display featuring the Orden de Tacos, five tacos of our choosing for $33 pesos (about $2.50USD). With cheese, a modest $53 ($4USD).

A revelation was had when I asked about the Campechanos, a mix of chorizo and steak. Consider my mind blown.

In total, the five of us splurged on five Orden de Tacos along with an order of Birria- all supplemented by the homemade green and red salsas, a bottomless supply of limes, and a large bowl of chopped onion and cilantro.

The tacos arrived at the table, double corn tortillas generously piled with seasoned meat and cheese, one piled atop the other barely accommodated on a regular-sized plate. Our orders of tacos con queso were topped with a griddle-melted pile of Mexican cheese, which was not unlike a less-salty version of Mozzarella. The issue of cheese on tacos, commonly referred to as Gringo style, is an area that is often left wanting in my dining experiences. These tacos certainly did not disappoint nor were they wanting, and if anything there was- dare I say it- too much cheese (!!). Then the Birria arrived, an oily, fragrant stew of mystery meat (lamb? veal?) waiting to be stuffed into their own little tortilla pockets, a lovely milder, warm, and soupy counterpart to the tacos.

What ensued was what often happens when simple, good food is placed in front of individuals- a chorus of munching and grunts of approval, the swapping of plates and exchanging of tacos (one chorizo/steak for one pollo? Deal.), some swooning and even rolling of eyes from delight, and definitely minimal conversation. If they hadn’t known it before, as I surely had, this was definitely a meal that we had all been waiting for.