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Mexican Meal side dish

cleopatra999 Oct 19, 2012 08:30 PM

serving carnitas enchiladas with a salsa verde for dinner guests. Sides of sour cream, guacamole and home made salsa.

I would like to serve a side dish. I may do a Spanish rice if I have time/feel like it. But really I want to add some vegetables to the mix.

Any thoughts on a veggie dish as a side or as a starter that would go? No corn or beans or other starchy vegetables please.

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    bigredssw RE: cleopatra999 Oct 19, 2012 08:36 PM

    Calabsita...squash with onions, green peppers and corn. Yum! (Oops...just saw the "no corn" part...just leave that out.)

    1 Reply
    1. re: bigredssw
      cleopatra999 RE: bigredssw Oct 20, 2012 06:49 AM

      by squash do you mean zucchini or winter squash? Winter squash, IMO falls under the starchy category.

    2. todao RE: cleopatra999 Oct 19, 2012 09:08 PM

      I like to prepare a Mexican cole slaw (something like this: http://www.eatingwell.com/recipes/mex... only I cut the cabbage finer) and use it to fill half an avocado (I actually overfill the avocado half - makes a nicer salad) and I sometimes add a bit of shrimp to the mix.

      1 Reply
      1. re: todao
        cleopatra999 RE: todao Oct 20, 2012 06:52 AM

        coleslaw was on my radar, but hoped to find something different as we had a lot of coleslaw over the summer with pulled pork, just seemed too similar to carnitas/coleslaw. But will keep it in mind.

      2. deet13 RE: cleopatra999 Oct 19, 2012 09:34 PM

        Just slice up and saute a pan of chayotes and onions. Spice it up with fresh cilantro, salt, and pepper.

        Simple and very low fuss.

        3 Replies
        1. re: deet13
          cleopatra999 RE: deet13 Oct 20, 2012 06:55 AM

          Chayotes would be lovely, however I doubt I will find it here in my small town. I Might be able to find jicama. Can it be fried up as well? If not, a salad with it might be nice.

          1. re: cleopatra999
            Soul Vole RE: cleopatra999 Oct 20, 2012 03:03 PM

            In the Yucatan they make xek, a jicama salad with mandarin orange, cucumber, and a bit of chile, very refreshing: http://www.los-dos.com/video/20070930... (PDF link.)

            1. re: Soul Vole
              travelerjjm RE: Soul Vole Oct 20, 2012 03:56 PM

              Very good, indeed. I like the food in the Yucatan a lot and this goes with many dishes.

        2. s
          suburban_mom RE: cleopatra999 Oct 20, 2012 07:53 AM

          This is a nice salad for Mexican food: http://www.epicurious.com/recipes/foo... . You could sub oranges for the clementines if you can't find them.

          2 Replies
          1. re: suburban_mom
            cleopatra999 RE: suburban_mom Oct 20, 2012 08:46 AM

            I actually had that recipe bookmarked as a possibility. have you made it suburban_mom? it looks really tasty.

            1. re: cleopatra999
              suburban_mom RE: cleopatra999 Oct 20, 2012 09:47 AM

              Yes, quite a few times. It is really light and refreshing.

          2. t
            travelerjjm RE: cleopatra999 Oct 20, 2012 09:39 AM

            Since you don't want starchy (and I find Spanish rice pretty starchy, personally) how about rajas con crema or rajas con queso? I have listed one recipe below. The basic idea is chile poblanos and onions. Some recipes add crema some add sour cream, some add cheese. I even saw one on the web that had corn, but I have never seen that in a restaurant, myself.


            You can find other recipes, of course. These are colorful and very tasty (especially with the cheese...).

            1. gingershelley RE: cleopatra999 Oct 20, 2012 09:48 AM

              Orange, avocado, marinated thinly-sliced red onion, and tomatoes arranged as alternating slices, drizzled with a mix of 1/3 OJ (just squeeze the peels you cut off the oranges), 1/3 lime juice, 1/3 OO with salt, pepper and cumin to taste. Easy and beautiful. Adding Jicama would be great too for more crunch.

              Marinating red onion: thinly slice a red onion after slicing in 1/2 vertically. Put the 1/2 moons in a bowl. Cover with ice cubes and water. Add a tsp. of salt and 1-2 of sugar to the bowl, and 1-2 tbsp. vinegar (white or cider), and stir. Refridgerate for at least an hour. This takes the 'bite' out of the onion and makes it very tasty, extra crisp, and lightly tangy for a salad.

              5 Replies
              1. re: gingershelley
                cleopatra999 RE: gingershelley Oct 20, 2012 10:25 AM

                could not find jicama (darn this small town!). Came home with the following and will piece together some kind of salad or 2.

                Kolrabi (was closest thing to jicama I could find/think of)
                red onion (I like the idea of marinating)
                red/orange peppers

                1. re: cleopatra999
                  splatgirl RE: cleopatra999 Oct 20, 2012 01:13 PM

                  that sounds like an awesome chop salad waiting to happen.

                  1. re: splatgirl
                    cleopatra999 RE: splatgirl Oct 20, 2012 04:47 PM

                    That is exactly what I did with the oranges, radish, kolrabi & peppers. Top with citrus dressing, roasted pepitas, cilantro and the feta. It turned out fresh, crisp, tasty and pretty! Just what I wanted for a rich enchilada dish. Thanks Everyone!

                  2. re: cleopatra999
                    Caroline1 RE: cleopatra999 Nov 4, 2012 04:45 AM

                    Just for the record, there is one major difference between substituting kohlrabi for jicama in a cooked dish: kohlrabi will soften, the way carrots do, jicama will stay firm and is an excellent substitute for water chestnuts in Asian cooking because it stays "crisp."

                  3. re: gingershelley
                    monfrancisco RE: gingershelley Oct 20, 2012 01:56 PM

                    This combination is excellent. It never occurred to me to make a citrus dressing (duh! on me-- I just make a standard vinaigrette), so now I have something to look forward to! I also zap the onions for 30 seconds or so in the m'wave and dunk in an ice bath after. Another method for taking care of that 'bite.'

                  4. d
                    Dcfoodblog RE: cleopatra999 Oct 20, 2012 02:14 PM

                    zuchinni ribbon salad with a lime vinaigrette.

                    1. iL Divo RE: cleopatra999 Oct 20, 2012 03:15 PM

                      3 zucchinis sliced
                      1/2 onion sliced
                      2 cloves garlic grated
                      1can tomato sauce not 29oz, smaller one (chunky or smooth, I prefer smooth)
                      3/4 c cheddar cheese grated
                      small can chopped black olives drained
                      1 scallion sliced thin on the bias
                      2 Tbs oil in pan, sauté onions when wilted add garlic cook 1 min add zukes soften and barely brown, then add the tomato sauce stir well put into casserole dish top with grated cheddar cheese bake 350• 25 min uncovered. take out of oven top with olives and sprinkle with scallions...serve

                      1. r
                        rasputina RE: cleopatra999 Oct 20, 2012 05:30 PM

                        Not a veg dish but I love having watermelon with Mexican food, I just love the way the sweet plays with the spice.

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