The other day, I posted this on Facebook: Fact: Taco salad is the best salad. Not a single person dissented; many agreed quite vocally. Seriously, what’s not to love? Taco salad can feel somewhat virtuous (though frequently it’s far from it), it’s a little more kicky than your usual garden greens, and it’s fairly customizable. One complaint I often hear about eating salad for lunch is that you wind up hungry by 3pm. Not so with a taco salad! There’s so much happening in there, so many good, filling ingredients, that you’ll be satisfied till supper.
When I was growing up, we’d often have taco salad for dinner. Matthew and I loved this meal and happily ate it out of an enormous salad bowl in which Papa tossed everything together, but if you have fussy little ones, it’s easy to do individual plates of taco salad, omitting the undesirable ingredients as needed. Feeding a crowd? For heaven’s sake, make a taco salad! I’ve yet to meet a person who was not delighted by the appearance of a bowl of these Mexi-ish greens.
Yeah, I know Cinco de Mayo was on Saturday, but really, salsa didn’t become America’s favorite condiment based on one barely-understood holiday’s consumption alone. (According to Jerry Seinfeld, it’s America’s favorite condiment because people like to say “SAAAALSAAA.”) The thing about salsa is that it is, hands down, one of the easiest things to make. I’m not kidding you, screwing up salsa is very, very hard to do. I almost never make it the same way twice, because I’m always playing around with what I have on hand, and salsa really just means “sauce,” so you can have fruity salsas and chunky salsas and very smooth salsas and salsas with cheese in them and oh gosh, some folks even say guacamole is a kind of salsa. My mind is bended! What I’m saying is, your salsa can go in a lot of different directions, and it’s easy to fix mistakes, particularly in a fresh salsa. READ MORE
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