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It’s funny how seemingly random things come together sometimes. Saturday I bought mole from Annabelle’s Garden at the Market. Sunday morning I read in the Star about the recent Indy Chef Chicks dinner and the mole that Julie Bolejack made for it. For our Sunday family dinner we celebrated Dia de los Muertos with Mexican food!

Then Monday morning I got to thinking about what we have at the Market at this time in the season and how it lends itself to Mexican cuisine like the moles and other tasty dishes we had eaten the night before. That led to a search for these “muy delicioso” recipes using the chiles, tomatoes, onions, herbs, and other good things you can find at the BRFM in November!

Tacos de Papas (Potato Tacos)

from Saveur

10.24 annabelle hot peppersIngredients:

  • 1 tbsp. finely chopped cilantro
  • 1⁄2 tsp. dried oregano
  • 1⁄2 tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp. unsalted butter
  • 1 lb. russet potatoes, peeled
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • 1⁄2 cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving


  1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2⁄3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
  2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Whether you are vegetarian or a confirmed carnivore, Mexican cuisine has something wonderful for everyone. Here is a delightful variety of authentic recipes including one for a roasted turkey that you just might want to try for your Thanksgiving feast this year!

Huevos Rancheros


Arroz a la Mexicana


Pork in Red Chile Sauce

Zacatecas-Style Green Mole with Chicken

Chile-Rubbed Roasted Turkey