Tequila & Taco Salad with a Julieta Venegas Soundtrack

Zona Rosa on Haight Street in San Francisco is a colorful joint that makes a mean veggie taco, but if I’m really in the mood for killer Mexican, I head over to the outer Mission’s La Taqueria, where authenticity is the name of the game, right down to the vibrant murals on the walls. That authenticity is what gives me qualms about trying to serve Mexican food at a dinner party. I can’t pretend to be from Mexico, and the Mexican food you buy out is always so good and so cheap that it seems pointless to make it at home. Of course, sticking with authentic Mexican means no tempeh, which means no mixing up the proteins for vegetarian guests. To remedy that, try the recipe below, which may not get much play south of the border, but is great for a festive night entertaining at home.

After dinner, take the party to another level by cracking open a bottle of tequila and letting Julieta Venegas blare from your iPod speakers. This feisty Mexican-American singer makes music with an upbeat tempo—you don’t need to understand a word of Spanish to enjoy it. My favorite track is “Limón y Sal.” At first listen it appears to be about tequila, but deep down it’s really a love song. Music is going, bellies are full, and now it’s time to get your drink on with some tequila shooters. Halve a bunch of lemons and limes. Line up shot glasses and fill each halfway with tequila. Once you have your guests in a row, top the tequila with 7-Up. Quickly, while the 7-Up is still fizzy, cover each shot glass with half a lemon or lime, bang against a countertop or table, and throw one back. The fizzy 7-Up and the citrus cover up the tequila, providing some easy merrymaking. And once you’ve had your fill of shooters, you can take your tequila buzz to the nearest dance floor.

Fiesta Tempeh Taco Salad
1 package of tempeh for every 3 people
1 ½ tomatoes, cubed
½ head of shredded red leaf lettuce
1 avocado
1 can of black beans
¼ lb sharp cheddar cheese, grated
¼ bag of tortilla chips crushed into pieces
½ lemon or lime
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder/cayenne pepper according to spice desired
1 minced garlic clove
3 tbs olive oil
½ an onion, cubed
Salt and ground black pepper to taste

Dressing
¾ cup plain yogurt
½ lemon, juiced
½ smashed avocado
Black pepper and salt to taste

Crumble tempeh so that it has the consistency of ground meat. Marinate tempeh with lemon juice, spices, and cubed whole tomato for one hour. Sauté onions and garlic in olive oil until onions are transparent. Add tempeh and sauté for 5 minutes or until tempeh starts to brown, then add enough water to lightly cover the bottom of the pan and let simmer covered until water evaporates. Let tempeh cool. Meanwhile, make the dressing by mixing together yogurt, mashed avocado, and lemon juice with salt and pepper until creamy. In a large salad bowl put one can of black beans, lettuce, chilled tempeh, the remaining half of cubed tomato, and half a cubed avocado. Add dressing and toss. Sprinkle cheese and tortilla chips on top. Serve with a smooth Mexican beer like Negro Modelo.