Growing up, I didn’t have a lot of exposure to Mexican food. Sure, we occasionally had tacos, but it wasn’t a cuisine that we went out to eat. In fact, my idea of a Mexican meal was to microwave a platter of tortilla chips with salsa and cheese on them which is something that makes me cringe now.
Lucky for me, I married a woman from Los Angeles who introduced me to a much wider world of Mexican foods and now, I simply get enough Mexican food. I’m reading Salt Fat Acid Heat by Samin Norsat right now and Mexican food with its blends of fats and spices highlights the umami taste that she writes about.
While I don’t think we’ve ever been organized enough to actually have tacos on a Tuesday, a Mexican meal plan can be more that tacos or nachos. Try exploring these ideas to broaden your menu.
Air Fryer Mexican Street Corn (Elotes)
Spaghetti Squash Burrito Bowls
Air Fryer Chimichangas with Spicy Queso
Mexican Coleslaw With Cilantro Lime Dressing
Air Fryer Churros with Chocolate Sauce
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