Tag Archives: La Gringa Cooks

Chorizo and Mushroom Tapas, La Gringa Steals a Recipe

Chorizo and Mushroom Tapas

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten have come from either La Gringa’s kitchen or Azul. I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor.

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I’m stealing his ideas. The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple filling tapas recipe from readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or soy chorizo for vegetarians. I think the mushrooms are critical for texture and taste. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.
I’m sharing my tapas at Fiesta Friday.


Chorizo and Mushroom Tapas

Ingredients:
4 ounces chorizo, either ground texture or firm Spanish style chopped.
1 pound of mushrooms, any variety
1/4 cup sliced scallions, green only
1/2 cup chopped cilantro
Sliced baguette

Preparation:
Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving. Serve on bread slices with a Mexican vino tinto (red wine) or a Spanish red wine.

La Gringa Cooks, Chorizo, Chard and Potato Chowder

Just a couple of Baja beach dogs enjoying the sunset, Biscuit, my Lhasapoo and his best poodle friend Moxy Mayham.

I’m growing organic Swiss chard on my deck in pots. Chard is a fast growing nutritious green vegetable that loves the Baja climate. It grew from seed to harvest in 4 weeks.


I planted Thai basil, parsley, oregano, chives, arugula, mesclun, two types of mint, rosemary, lovage and lavender. The herbs are always fresh and I know that they are organic. This garden is a definite Baja success.

Here’s a simple chowder made with readily available Mexican chorizo (Italian sausage would be a close substitution), potatoes, Swiss chard or spinach, chicken stock and a touch of cream. It’s a spicy re-creation of Zuppa Tuscana Soup. You can substitute any legume for a vegetarian meal but you’ll need to add red pepper and paprika to mimic the chorizo flare.
I’m taking my soup to Fiesta Friday where you can find more delicious recipes.

Chorizo, Chard and Potato Chowder

Ingredients:
4 ounces chorizo
2 medium potatoes, any variety, diced
1/2 chopped onion
4 cups chicken stock, unsalted
3 cups chopped fresh Swiss chard
1/2 cup chopped cilantro
1/4 cup la crema, or half and half

Preparation:
Brown chorizo, drain off the majority of grease. Add onion and sauté until opaque. Add chicken stock and potatoes. Boil 15 minutes until potatoes are soft. Add chard and cilantro, return to a boil and reduce to a simmer for 5 minutes. Stir in cream and serve with fresh bread or tortillas.