Recipes from South of the Border

April 30, 2014
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

mex2These slightly-different and fun appetizer and soup recipes below are my gifts to anyone wanting a festive Mexican feast.



2 cans (15-1/4 ounces each) corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 Roma tomatoes, chopped
1 small red onion, chopped
3/4 cup minced fresh cilantro or parsley
1 red bell pepper, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Dash of hot sauce, optional
Tortilla chips

In a very large glass bowl, combine the corn, black beans, tomatoes, red onion, cilantro, peppers, lime juice and salt (and hot sauce if using). Mix to combine. Cover and refrigerate for at least 1 hour for the seasoning to meld. Serves with chips. Serves 6 to 8.

My files, source unknown

SPICY AVOCADO EGG WRAPS (pareve or meat)

2 avocados
Juice of 1/2 lemon
4 hard boiled eggs, grated
2 stalks celery, chopped
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 to 2 teaspoons taco seasoning
1 head Bibb lettuce, leaves separated, washed and dried
2 slices of pastrami, chopped (optional)
Extra chopped parsley

In a medium bowl combine the avocado and lemon juice and mash them together until the mixture is smooth. Add the eggs, chopped celery, 1 tablespoon chopped parsley, taco seasoning and salt and pepper to the bowl. Mix to combine. Adjust the salt and seasonings to taste. Arrange the lettuce leaves on a serving plate. Spoon the egg mixture into the lettuce cups and top with the chopped pastrami and more parsley. Serve immediately. Serves 6 to 8

Modified from


6 to 8 cups chicken broth
1 cup chunky salsa
2 stalks celery, chopped
1 carrot, shredded
1/4 cup fresh lime juice (only use fresh)
2 cups cooked chicken, shredded (leftovers work great)
3 cups cooked rice (I like brown rice in this but white or wild work just fine)
pareve sour cream
1 avocado, chopped
2 tablespoons chopped cilantro or parsley
1 lime cut into pieces

In stock pot combine the broth, salsa, celery, carrots and lime juice. Bring the mixture to boil. Divide chicken and rice among 4 to 6 bowls. Fill each bowl with hot broth. Top with pareve sour cream, avocado and parsley if using. Serve with squeeze of lime. Serves 4 to 6.

My files, source unknown


4 medium, ripe avocados
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup salsa
1 tablespoon freshly lime juice
salt and pepper, to taste
1 to 1 1/2 cups kosher mock crab meat
lime juice
corn chips or pita chips

In a glass bowl combine the avocado and cream cheese. Mash to combine. Add the sour cream and mix together. Add the salsa, lime juice, salt and pepper and mix to combine. Add the mock crab and gently mix to combine. Season with salt and pepper. Adjust seasoning to taste. Squeeze some of the lime juice over the top to prevent the avocado from turning brown. Serve with corn chips. Serves 6 to 8.

Submitted by Randi Markasan, Queens NY

© Eileen Goltz south of the border 14a