Beach bum tacos

The beach was nice, but I was there just as much for the tacos as the fun-in-the-sun.

The beach was nice, but I was there just as much for the tacos as the fun-in-the-sun.

I’ve lived in New York over five years now and have spent six summers in this city, and in all of that time, never once, up until last week, had I gone to the beach here. Crazy, right?

This year though, I finally decided to get my act together, throw on a bathing suit, and head to Rockaway Beach, the official beach of Brooklyn hipsters and cool kids alike.

However, dear reader, I have to tell you I’d be lying if I said I was entirely motivated by any desire to feel the sun baking my already brown skin while damn near naked in public. A stronger motivating factor was tacos. Delicious, summery tacos from Rockaway Taco, the small, whitewashed stand just a few blocks away from the beach that draws crowds just as much as the ocean does.

So, yes, I went to the beach and did the whole sun-and-sand thing but once that was done and crossed off the bucket list, I went and had tacos. After roasting in the sun for a few hours, first on my list was something cold, in the form of a fruity, refreshing pineapple and mint juice.  It took everything in me not to guzzle it in big, greedy gulps.

Pineapple-mint juice and tacos: perfection on a summer day.

Pineapple-mint juice and tacos: perfection on a summer day.

To go with it, I had two tacos, one fish and one chorizo.  The  fish taco had a plump, perfectly-golden-on-the-outside and tender-on-the-inside hunk of fried fish and a delicious spicy mayo type sauce that I licked off my fingers like a gross little animal. The chorizo taco, topped with thinly sliced radish and zesty cilantro like the fish taco, was juicy and flavorful, and consequently gone in just a few bites.

Rockaway Taco was the perfect end to a fun, relaxing summer beach day that I should’ve had dozens of times already and not just once. Guess that means that as the summer quickly starts to wind down, I’ll have to make up for lost time and squeeze in as many trips as I can to Rockaway Taco… and the beach, of course.

An old favorite in a new way

Even though I was born in Costa Rica and raised in Miami, mine wasn’t the typical Hispanic household. (My dad, a crotchety old Italian-American, is to blame for this.) We never salsa danced,  celebrated Noche Buena, or had abuelitos and dozens of assorted family members.

But if there’s one stereotype we absolutely perpetuated, it’s eating sweet plantains, or platanos maduros as my mom calls them.

They’re usually a side dish, served alongside rice and beans as I most frequently had them growing up, but really I could eat a whole mountain of plantains just on their own, I love them so much. So recently, during my visit to San Francisco, when I saw a burrito at The Little Chihuahua that was stuffed with plantains instead of meat, I HAD to have it.

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A not-so-great photo of a fantastic burrito stuffed full of sweet plantains

The Little Chihuahua’s plantain burrito is first of all, anything but little. It’s a hold-it-with-two-hands heavy affair of sweet fried plantains, black beans and rice, pico de gallo, roasted red peppers, sour cream, cheese, salsa, cilantro and onion.  And as I thought it might be, this burrito was freakin’ delicious. The plantains added a nice sweet flavor to the otherwise savory, zesty, spicier flavors and a soft, almost creamy consistency.

As a lifelong plantains lover, I would order this kind of burrito every time if places other than The Little Chihuahua had it. Add a plantain burrito to my long list of reasons for loving San Francisco.

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Tasty and healthy and I made it myself!

Anyone who knows me also knows good and well that while I definitely love food (duh, this blog), I’m way more about eating it than I am about cooking it. (Growing up I always just assumed that by the time I was as old as I am now, I would be so filthy loaded that I would have a personal chef to cook all my meals and therefore, would never have to actually learn how to cook. Needless to say, things did not pan out the way I’d hoped as a child.)

However, every once in a while, the spirit moves me, and I decide to put what few kitchen skills I have to use. Tonight, for example, was one of those times.  Following a recipe from one of my favorite blogs, The Londoner (about a London girl who has my dream life), I made a guilt free egg fried “rice.”

And whaddaya know, it came out pretty damn good! Tasty and healthy? A double win! So here’s how things went down:


Everybody’s here for the party.

First, I gathered my ingredient and styled them for your viewing pleasure: coconut oil, sesame oil, cauliflower, garlic, scallions, peppers, eggs, cilantro, peanuts and soy sauce (not pictured above.)


Note to self: invest in a food processor. Grating sucks.

The magic trick to making this dish healthy is that instead of rice, you use cauliflower. Now, on The Londoner she just popped all of her cauliflower into a food processor to break down into crumbly bits, but I don’t have one of those so I took a cheese grater to my cauliflower and grated it all down to teeny tiny bits manually. This, first of all, takes way longer, and second, is a hell of an arm workout. You laugh, but I’m sore.


Fizzing, foaming and smelling my kitchen with tasty smells.

In a pan (which should’ve been a wok, but again, didn’t have one of those), I poured the coconut and sesame oils along with some garlic. Everything kinda fizzed up into a beigey foam and the smell filled my kitchen (whole apartment really) with awesomeness. At this point, The Londoner added shrimp, but I wasn’t feeling them so I proceeded without.


Adding a little color and flavor with some soy sauce.

Once that got going, I dumped all of the grated cauliflower inside, stirred it around, then added the chopped scallions and fresh peppers. A little pour of soy sauce (low sodium of course, cause why not cut calories when it tastes the same?)  turned everything a nice golden brown.


Fact: adding an egg to anything will always increase the deliciousness factor.

Then, I made a little hole in the middle of the cauliflower mix and cracked an egg right into it, letting it simmer and cook up for a bit, before scrambling it all in with everything else. I did that again with a second egg, let everything cook and get nice and toasty, and then finally turned off the stove.


Behold! Egg fried rice with not a single grain of rice in sight!

I sprinkled some crushed peanuts on top, garnished with fresh cilantro and added a couple squirts of Sriracha sauce, and BAM! A delicious meal I hoovered down with not the tiniest bit of guilt. Now, that’s the kinda cooking I can get into!