‘Tis the season… for fajitas?

It seems lately we’ve been nostalgic for our honeymoon. Or, at least, the food portion of it.


It’s the week of Christmas and typically, at this time of year, bellies are full of shortbread cookies, turkey and trimmings, cheeses and gingerbread.

But for whatever reason this season, we’ve been indulging in a lot of one of our favourite cuisines… Mexican. And we’re not complaining – healthy, easy, shareable, lots of variety and likeable by almost all. Tacos and fajitas, specifically, are the perfect party food – everyone can pick which ingredients they like and how much of it they’re in for.

Plus, guacamole. Need I say more?


Our cravings began early November when we were planning for the holidays and yearning for our days spent under the Tulum sun. We decided on a “holiday fiesta”-themed get-together with friends and family, which, of course, entailed nachos and homemade guac, fresh fajitas with all the fixings, Coronas on ice, lime margaritas and Christmas sangria (I used this recipe but omitted the sugar).

Taco salad to-go

Having over-prepared, we ended up with so much extra food that we followed that week consuming fajitas for lunch and dinner in various forms – rice bowls, salads, etc.

Then came Lone Star-catered lunches and my birthday dinner consisting of even more scrumptious fajitas.

Needless to say, we may be adding some more variety to our diet in the New Year, but were so happy to have enjoyed a taste of Mexico during our holiday!

The best guacamole recipe

  • 2 ripe Hass avocados
  • 1 tablespoon fresh salsa
  • squeeze of lime
  • dash of sea salt
  • pinch of black pepper
  • sprinkle chopped fresh cilantro

Mash avocados in a bowl with a fork. Add salsa (to your desired amount), lime juice, salt and pepper and taste. Add more salt if necessary. Top with fresh cilantro and serve with your favourite tortilla chips! We like Neal Brothers Organic Tortilla Chips.


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