I’m a terrible person.
I had been wanting to make this outrageous-looking recipe for Fry Bread Tacos for almost a year, but some exciting new recipe always jumped the line. I finally made these puppies from Herbivoracious and while they were phenomenal, they’re clearly meant to be made and consumed in the summer – corn, tomatoes, yellow summer squash…
One of my New Year’s Resolutions last year (and will be this year too) was to cook seasonally. I try to go a farmers market once a week not only because it makes me supremely happy to shop outdoors with all the hustle and bustle, fresh air, and fruit and veggie samples, but also because I’m supporting local farmers.
So maybe “terrible” is a little strong, but for my own personal goals, I felt a little bad about buying so obviously out of season. The ingredients also just better in season. Don’t be a goober like me. If you have a hankering to make this in the winter months for a little summer comfort to warm you up, I suggest that you substitute the corn and yellow squash for diced and roasted sweet potatoes or butternut/acorn squash. You could also throw in some shredded and sautéed brussel sprouts if that’s your jam.
Now, having a michelada is never out of season ;)
I (shockingly) followed this recipe from Michael Natkin almost to a T, so I’m going to send you right over to him!
French phrase for fun:
La neige est de la magie … même si mon sang Californie ne peut pas gérer le froid.
Snow is magical…even if my California blood can hardly handle the cold.