While many people associate Mexican food with layers of guacamole and cheese, in reality, Mexican food can be, we said it, a healthy option. To change people’s perception on what Mexican food is, Dos Caminos just released some new additions to the menu that are lighter and healthier than what you might expect, yet still offer great flavor. Many of these new additions are SPE-certified, meaning that they are made using nutritious ingredients, healthy cooking techniques, and minimal saturated fat.
New additions to the menu include: Orange Chipotle Guacamole with toasted pepitas and cucumber chips enchilito; Guacamole with Chapulines (Oaxacan Grasshoppers) with pasilla oaxaca chiles; Ensalad del Verano with with watermelon, pickled red onions, red watercress, mint, requeson, local honey-key lime dressing; Salmon a la Plancha with lemon-herbed quinoa, oven roasted tomato black olive salsa; and El Presidente Tacos with 6 oz filet mignon, 1/2 Maine lobster, bernaise and handmade corn tortillas.
We stopped by to enjoy these new additions by Dos Caminos chef Ivy Starks, and enjoy we did. While she spoiled us with a myriad of dishes, our favorite of the night and the one that we’re still dreaming about is the crisp Ensalad del Verano (Watermelon Salad). This salad screams summertime, as it brings together sweet watermelon, plum tomatoes, a little spice and the crunch of toasted pistachios, and will soon be the star at your next summertime soireé. Yes, we convinced chef to give us the recipe just for you — and because we’re a little obsessed with this dish.
So, here’s to you — enjoy!
Watermelon Salad
2 scoops plum tomatoes, diced, drained
2 scoops cups diced seeded watermelon
1 scoop poblano pepper, roasted, peeled and seeded, cut into small dice
2 scoops hothouse cucumber, seeded, (NOT PEELED) cut into small dice
2 scoops cup very thinly sliced radishes
2 scoops grilled corn kernels
1 scoop pickled red onion
1 scoops requeson, broken into small cubes
1 scoop fresh mint leaves, finely sliced
2 oz jocoque lime dressing
1 4×5 inch squares watermelon
1 tbsp extra virgin olive oil
1 tbsp crushed pistachios
Directions
Toss tomato, watermelon, poblano pepper, cucumber, radishes, corn, cheese, red onions, and mint in a large bowl. Add 2 ounces of the dressing and a half teaspoon salt; toss to coat thoroughly.
Place watermelon square on the round salad plate, sprinkle with sea salt and drizzle with extra virgin olive oil, top with the chopped watermelon mixture.
Sprinkle with crushed pistachios.
Jocoque Lime Dressing
Makes about 1-1/2 cups:
2 green onions, roughly chopped
1 c greek yogurt
3 limes juiced
1 lime zest
2 tsp honey
2 tsp rice vinegar
1/4 c fresh mint leaves
1 tsp dried mexican oregano
Salt
Directions
Combine all ingredients in a blender and pureé until smooth. Season to taste with salt.
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