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Mexican Menu Ideas for Shabbos Lunch

I am planning to make a Mexican lunch this Shabbos, but vegetarian chili, guacamole and tortilla chips with salsa was as far as I got. I would like to add tacos to my list, but last time I put the meat in my crock pot, it was completely dried out.

Any suggestions for Shabbos day tacos as well as other Mexican themed non-dairy items would be most appreciated.


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  1. Your menu sounds more Tex-Mex than Mexican, but a favorite Mexican-ish salad is diced jicama, cucumber, and fruit in a 1:1:1 ratio (I've used mango or cantaloupe, but other soft, brightly colored fruit would work nicely), plus chopped cilantro, a mild chile powder, salt to taste, and lime juice.

    1 Reply
    1. re: GilaB

      Oooo, that sounds awesome! Thank you!

    2. Gazpacho or a fruit gazpacho (just add diced peaches or mango to a regular gazpacho recipe). Ceviche. You can do more of a fajita (Tex-Mex) than a taco. Just cut up strips of skirt steak, marinate them for a day and grill (along with strips of colored peppers, sliced onions and mushrooms) before shabbos. You can warm them in leftover marinade the next day. Then serve them in flour tortillas with a touch of Sour Supreme.

      We also do a twist on guacamole which comes out more salad-like. Just halve grape tomatoes, cut the avocado into cubes, add chopped shallots or red onion, chopped cilantro and then toss with fresh lime juice.

      1. I made a "chilaquiles casserole" recently, adapting a recipe from Eating Well. You can use parve Daiya cheese (I used their pepperjack version) for a bisari version. I also added soy meat into the veggie sauté for a chalavi meal, but you can certainly use ground beef for a bisari meal. For dessert, you can do Mexican chocolate ice cream or sorbet.

        As for meat drying out, I use an unblech and chili never dries out on it, but I don't use crockpots, so I have no advice for that.

        1. I made this for Shavuot. You can substitute the cheese with canned pinto beans.
          Can be served at room temp.

          1. I do not know if you were thinking fleishig - but make a cholent using taco seasons either with or without beans - shred the meat and serve with tortillas -

            1. Try going with fajitas. All of the condiments can be made in advance outside of the Guac which you can make just before you eat. Seasoned Grilled chicken breast and sliced london broil style beef make perfect main ingredients. One of my favorite authentic Mexican dishes growing up was Salpicon which is basically a slow braised brisket (2nd cut) which is then pulled and used to fill anything from tacos to tamales. It is a preparation that lends itself very nicely to crockpot/shabbas use.

              Watermelon Gazpacho.... my love...oh let me count the ways...

              1. Add a corn salad. I like fresh raw corn salads. But I also like cooked corn salads. And you can use the frozen canned or niblet corn

                2 Replies
                1. re: AdinaA

                  I made a corn salad last Shabbat for lunch. Fresh corn, fresh mint, quartered cherry tomatoes. The dressing was lime, salt, pepper, olive oil.

                  1. re: cheesecake17

                    I might suggest cilantro instead of mint to fit the Mexican theme.

                2. There are a number of recipes out there for crock pot barbacoa, which would make a great toco filling served with chopped onions and cilintro, lime wedges and sliced radishes.

                  Here is one, but you might find better ones with a little work.


                  or this one


                  1. I've done Mexican shabbos before, and I find that serving a Mexican beer really rounds out the menu, even if it is just Corona. And, if you are up for it, some churros or another Mexican dessert would be nice.

                    3 Replies
                    1. re: PotatoPuff

                      Update post lunch: A. HUGE SUCCESS. B. Served the following: Jicama Salad, tomato onion cilantro salad, Tacos with soft and hard shells and all the trimmings including parve sour cream and cheese, guacamole, corn on the cob, modelo dark and bohemia beers. Awesomeness!

                      1. re: lenchik

                        Sounds really good!
                        What meat did you use for the tacos?

                        1. re: ATH44

                          Just plain old beef:) A BIG pack of it too.

                          Also forgot to mention that we had blue oganic tortilla chips with spicy salsa from Trader Joe's - that was good too!