So I've been there twice this year. The first time it was still morning, so I got a breadless breakfast torta. That is actually something they offer on the menu, so I wasn't being too awkward, that is until I requested they add mushrooms to it. But they don't mind at all! So the employees are awesome too! So I had arugula, scrambled eggs, rajas, mushrooms, avocado and 2 kinds of Mexican cheese all served in a cute paper cup with a wooden fork. Bonus points again for the minimal packaging!
The second time I was too late for eggs, so I opted for the Taqueria Salad, to which once again I added the mushrooms from a different sandwich on the menu. It was one of the best salads I've ever had.
So I normally don't crave salads when it is freezing cold outside, but yesterday I did, so for lunch I headed on over to Crazy Bowls and Wraps for a Fajita Salad. That consists of romaine, chickpeas, avocado, pepperoncinis, tortilla strips and subbed grilled tofu. That comes with a bag of tortilla chips and way too much dressing, so the chips and dressing came home with me. Yes the dressing is that good, and I suck at Mexican style salad dressings.
ANYWAY, I finally had all the fixens to try my hand at the Frontera salad, so I made it for dinner.
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Of course I can't leave a recipe alone, so mine is a bit different from the original.
Ingredients:
Romaine - torn
Baby Spinach
Red Cabbage - shredded
Red Pepper - strips
Avocado - strips
Green Onion - sliced
Goat Cheese - crumbled
Shitake Mushrooms - strips sauteed
Tortilla Chips - smashed
CBW dressing, or something similar
1 comment:
This looks so good! I never put mushrooms on salad and I don't know why! Haha. I'm going to start now.
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