I think it’s fair to say that I have a crush on Mexico City. Judging by my recipes over the years for pozole, tinga de pollo tacos, Mexican coffee smoothies, spicy Mayan dark chocolate pudding w/ salted caramel almonds, pollo molido, relleno negro and salted chocolate diablo cookies, it’s undeniable. The energy of the city is disarming. It has slowly melted the cold from my bones and chipped away at my fortress walls. Being enchanted by a city is like looking in the mirror every day, but realizing all at once that you have transformed and then wondering when and how. The drastic change is the cumulative sum of a thousand subtleties, like life itself.
I’ve been working like a dog down in Mexico City, commuting back to New York when I can to keep myself grounded in my real life, but you can’t keep me from wandering the streets in my spare time. My heart is divided between the comforts of home and the excitement of new. There is value to doing laundry, routines, making your bed and cooking creatively. Going to the market yourself and being in your own kitchen. And most of all, in being with the people you’ve picked to be your rocks, friends, family. There is also value in having your laundry done for you, never making your bed and eating out to experience all that the world has to offer. What a terrible and wonderful feeling to want everything at once. To stay put and grounded in love, build strength and character in routines and also to take flight to a new city and new strangers. Like my grandma says, “You can have it all. Just not all at once.”
You’d think I’d be tired of eating Mexican food everyday, but there is a serious culinary scene in Mexico City. I had a lot of fish with different sauces, chilis, meat, chicken, tacos, nopal ice cream and all sorts of wonderful culinary creations. My favorite type of food though is still “comida casera,” home cooked, not elevated, unfussy food. So whenever a big dish of quinoa with avocado and a little lemon or asparagus shows up, I feel right at home.
This little bowl is quick and easy to make. It’s healthy and filling and takes as long to make as it takes to cook a pot of lentils. The taste is bright and layered. The combination of the cilantro oil and the earthy lentils is a force to be reckoned with. It’s so unique that I could eat this for days on end. Add an egg to make it spectacular or leave it as is for a simple, yet rich flavor. This bowl takes everything I love about healthy eating and adds a Mexican flare with a hint of spice, lemon, avocado, cilantro and olive oil. Also, as I was eating this, I received quite possibly the best compliment one could ever receive. Ever. I’ll attribute it to absence making the heart grow fonder and because this dish is really that superb.
As for finding balance in all of this, I am appreciating the beauty of the mundane while I’m back and realizing that the mundane is truly extraordinary, the people I love, my day to day routines and thought patters. I’m also remembering that I have the capacity to walk around in awe and that I should always cultivate my sense of surprise no matter how old I am. There should be no fear of being moved. There is value in both worlds and they’ll switch on you without you noticing. After all it is in our nature “to be drawn to the very experiences that will spoil our innocence, transform our lives, and give us necessary complexity and depth.” Truth from Thomas Moore.
It’s freezing and wet here in NYC. It’s 85 and sunny in Mexico City. It makes a difference. Last night, when coming back from the gym I was waiting to cross the street in the sleet with my hood on and no umbrella (lack of foresight). My goal was to get to the grocery store to pick up the best Icelandic jalapeno mango yogurt (which the store ended up not having), when in typical movie fashion a car went by and splashed a freezing cold, sleety puddle all over me. In another moment, I’d probably have cried. I actually laughed under my breath and smiled. The man waiting next to me saw what happened from the corner of his eye and cracked his NY mask allowing himself a sympathetic smile at me when he saw me with my “of course that would happen” face on. Because I have Mexico. And a warm apartment.
Many of the gorgeous photos that follow were taken by Jerry Gomez, my awesome friend and coworker. In Mexico City we played a little game called, “distract the guards,” since photos are usually prohibited in most public indoor places. He has half of the pictures and I have the other half because we were trying not to get locked up abroad while documenting this amazingly beautiful city. I’ve never seen an Instagram page like his. Follow him. He’ll make you want to make your life more beautiful. He’s trying to pull me into social media and even made me update my Instagram page. G3FTW!!! I’m so lucky to be working with him and the other member of the three musketeer team, Julian. They’re incredible people and have just the kind of curiosity, passion, palates and skepticism that make working in close quarters not only tolerable, but enriching.
I hope you’re all staying warm. Definitely make this dish. Don’t let its simplicity deceive you. It is superlative. I plan on making it with various iterations of grains, citrus and nuts. Enjoy the rest of the week. And may you laugh the next time a car splashes you with cold slush in the dark of winter. May you get up and fight back harder.
MEXICAN AVOCADO LENTIL SALAD
Adapted from 101 cookbooks which kills it every time!
Ingredients:
- 2 teaspoons fresh cilantro
- 1/2 teaspoon sea salt
- 5 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 2 cups cooked lentils
- 1-2 ripe avocados, quartered and thinly sliced
- 1/4 cup toasted hazelnuts or almonds, chopped
- 1/4 cup minced chives
- handful cilantro for topping
- hint of chopped jalapenos
- salt to taste
Directions:
Smash the cilantro and salt into a paste in a mortar and pestle. Gradually work in the olive oil, and then the lemon juice and lime juice.
Toss the lentils with 2 tablespoons of the cilantro oil, taste, and season if needed. Arrange on a platter or in a bowl. Just before serving, cut the avocado into quarters, then slice quite thinly, and arrange on top of the lentils. Drizzle with a bit more of the oil, and sprinkle with the hazelnuts or almonds, chives, cilantro and a dusting of finely chopped jalapenos for heat. A final drizzle of oil might be needed, and perhaps a bit more lemon juice.
Buen provecho!
Some of my favorite places to eat in DF:
Wow, Amanda. Thank you for the great recipe and amazing pictures. I have no idea whether I’ll ever make it to Mexico, so I am so happy to be able to see these great pictures, and learn about what you ate there, and the fun you had taking those pictures. You are such a positive lady, I really hope we get to meet some day!
Thank you so much, Darya. I will upload more photos. Im trying to keep positive. 😉 working out i think might be my secret weapon. I’m still aiming to visit you in may when i see all that your beautiful country has to offer. You will love this salad, btw. Xo
Gorgeous Amanda, I love the recipe and your photo’s are amazing.
Thank you so much! It really is a salad worth making again. More photos to come.
I think you do have the best of both worlds at present. You’ve got the short trips to Mexico with all the food and culture, but you don’t have to be away from family and friends in New York for too long.
I really like red lentils and that salad has delicious citrus sunshine flavours. Close the blinds, turn the heating up and listen to Lila Downs. I went to see the Frida Kahlo retrospective 3 times when it was in London 😉
I think you’re right, MD. So great to hear from you. I love the picture you just painted. I read that they’re recreating Frida’s garden in the Bronx, here in NY. I’ll definitely go see that. I love her and Diego. This traveling has really calmed me down and is forcing me to avail myself of all the culture here.
Wow – I wonder if they will bring that to London afterwards? It made me think of Frida’s painting “Roots”, where she’s literally growing!
Yes! And thank you for that link. What a beautiful video. I love it. Always love your resources.
The photos are outstanding Amanda. I like the painting of the two women. I collect Mexican art, so I find the painting very appealing.
Good thing you are not forgetting how to cook. The lentil salad looks delicious.
Thanks so much, Jovina. Frida Kahlo’s paintings are so beautiful. There was something a little sad about visiting her house. Very moving. And yes! I was afraid I’d forgotten how to cook 🙂
I could get lost in this post. It’s gorgeous and layered, so many textures and tastes – I love it. Plus, am totally jealous you’re hanging in Mexico City with Jerry and Julian. Not fair. Bring me with you. xx (tell Jerry I followed his IG and you’re right – it’s stunning)
Hahah! Thanks for your comment, Madhuri! It has been an awesome experience. The guys are great. I’m really glad for the opportunity and I think a lot of it has to do with you and how you’ve been such a champion for me on this case and as a whole. So thank you. Jerry will be so happy you’re on his IG! I’ll post up some more pics next week when I’m there again! We should get a drink sometime! xo
Ah, warmth. Love your photos. And you’re absolutely right: her recipes are always so good.
Ha! Thanks, Michelle. I often turn to Heidi when I’ve messed something up and she nails it every single time. It’s pretty amazing. Yes, warmth! I’ll post more photos soon. Great to hear from you. I can’t wait to make some pasta!!
I like lentils and I like avocados. I’ve never seen them together in a recipe before – how novel! This is an uncomplicated and healthy recipe. I will try it. Did you use the orange lentils or the green? I would imagine that the color contrast of the orange would be more aesthetically appealing and that the lentils would be softer as well. We can make this together when you come to visit.
The pictures are amazing, especially the one in the market!
Love,
Mom
Thanks for your comment, Mom! So nice to see you here! Love that you commented. I did use the red lentils, although I’ve discovered these green french ones called puy that are the best. The red ones are soft and really only require like 10 mins cook time (I know because they turned to soup during the 15 minutes I was in the shower after the gym and I had to redo them when I got out). They turn yellow when cooked though. You’d like this dish a lot. I’d love to come see you soon and make this with you. I need to feel home again. I’d also like to know why you were in Mex City at 18 and with whom and what you saw. Love, A
Thanks so much Amanda, stunning imagery. Will be in the US in September and now I’m thinking of taking a detour to Mexico inspired by your evocative words and pictures.
Oh my! You definitely should! And if you’re in NYC definitely hit me up for restaurant requests. I posted these pics based on your request. I’ll have more to come :)xo
Yes, yes, will most definitely be in NYC and looking forward to your hot tips. x
This post was a most welcomed break from the view out my window, Amanda. Thank you!! Gorgeous photos…beautiful scenery, delicious food and wonderful commentary. 🙂 A great read!
Thanks so much, Nancy. I hear you! This winter has been brutal!! What a lovely comment.
Wow! I never thought to combine lentils and avocado – two of my favorite ingredients! A must try! Thank you!
So good! Don’t skimp on the olive oil! Thanks for stopping by, as always!
Amanda, Loved your stories of MC, the beautiful photos / art pics / food “porn” here. 🙂 You relax and take care of yourself now that you’re home. The red lentils, avocado and noisettes are seriously calling my name. Well done. This is a “Greg Meal” – husband would eat this every night for a week, I’m sure. Welcome back to the states! The USA is better fed and stomachs are happier now that you’re back in your NYC kitchen, amiga mia. Besos.
You are so sweet. So funny, my husband asked me to make this for a week for the next time I travel. I guess because it’s hearty and flavorful. Thanks so much for caring. I’m relaxing a bit more and breathing a little easier here. Gracias por comentar. Un beso grande. xo
Beautiful post, Amanda 🙂 The delightful recipe and the gorgeous pictures. The movie of the life of Frida Kahlo is an excellent movie. Amanda you have just a superb blog my Dear. Have a great weekend!
Thank you so much. I feel the same about your blog. I need to see the documentary even though i saw the movie. Xo
Your colors bring a little sunlight into my room, now that I´m waiting for spring. REd lentils are such a great base for all kinds of soups and stews, aren´t they? I guess Mexico
City must be an inspiring place, not only food wise ….no wonder you love it! Beautiful vacation pictures!!
Thanks, Sabine. I do love red lentils. They aren’t quite vacation pics. I’m sort of living there for a case (two weeks on, two weeks off). I try to squeeze in all of the cultural stuff between meetings! It does have me ready for spring! Xo
Beautiful photos and loved hearing about what you’re doing. Amazing recipe – I lvoe red lentils but usually tend to make a dhal, so this is a wonderful change. Adore that Frida Kahlo painting 🙂
Thank you so much, Chica. So glad you like the recipe. It seems so simple but it’s a game changer. And im so glad to share my travels with everyone. Xo
Your photos made me dream of warm sun! The salad looks delicious and healthy. Speaking of Frida and Diego, Barbara Kingsolver wrote a beautiful novel based on their lives. I think you would enjoy it if you have not read it.
Omg thank you for the recommendation. I have to go back next week and I’m looking for a good book to read! I’ll check that out and maybe a cookbook…mfk Fischer? Something riveting. .. xo
Got the book! Can’t wait!
Oh great! I will be curious to know what you think of it!
love your photo album 🙂 Envy you your travel. Will definitely make that salad–so pretty and also looks delicious. And Freida Kahlo rocks! What wonderful experiences you are having. Thanks for sharing!
Thank you, Liz. It is a nice change up from freezing and daydreaming, which i love doing too. 😉
Wonderful photos of Mexico City! I’m really unfamiliar with Mexican cooking so I’m going to have try some of your Mexican recipes! Unfortunately we only have really bad renditions of Tex-Mex in Johannesburg. As an Art History student I’ve had “Frida’s Fiestas” on my wishlist foreeeeveeer (http://www.amazon.com/Fridas-Fiestas-Recipes-Reminiscences-Frida/dp/0517592355). It would be fascinating to see what Frida herself served to her family.
P.S 101 Cookbooks does always kill it! Heidi’s blog is such an inspiration!
Great comment, Mika!! Tex mex has its place but doesn’t reflect how good Mexican food is! Art history?!! You’d looove Mexico! !! I’ve never seen so much art and so accessible too! I’m so getting this book before my next trip. Thank you! And yes re Heidi’s blog. She’s such an amazing resource. Have a wonderful weekend! Xo
May you get up and fight back even harder, very well said. You are so making my heart yearn to go to Mexico, how magnificent all the impressions are (you are right, Jerry Gomez’ photos are great)! But above all, when I come to the end of this wonderful post, there is my favourite Frida Kahlo painting! Heidi, exactly, kills it every time – the things she does with lentils…
Nicole xo
P.S. Amanda, now, guess who thought, Tinga de Pollo was your latest post?
Mika, Lupe Rivera’s book about Frida Kahlo’s Fiestas is enticing, stories about Frida & Diego (Lupe is Diego’s daughter) are woven into recipes, pictures and impressions of the blue house and studio and of course, paintings.
Omg! I’m sooo getting this book! I love that you guys are so well read. I can’t wait. Im also glad you guys lovd heidi like i do. That frida photo was taken in their house, the casa azul. What an amazing place. I’ll tell jerry that his instagram is a hit. Hes making me want to be a better photographer. Too bad my phone has a crappy camera. Enjoy the weekend! Xo. i love hearing from you, Nicole!
wow what a spectacular dish!
Thanks so much, Kelsey!
These pictures are stunning, and lucky you to have the best from both cities. I see you’re going to France in May? Any close to Luxembourg??
I’m hoping to go to France in may. Fingers crossed. No itinerary yet. I’m open to suggestions! Good point about best of both worlds. I feel like I’m leaving a piece of my heart everywhere i go. Thanks for your comment. Xo!
Fantastic, all of it! I love Mexican cooking too (the real cooking) and could eat it everyday.
What are you working on there? It seems such a fantastic opportunity but also a difficult separation from your “life”. You capture the conundrum beautifully.
My love of lentils, avocado and Mexican spice will lure me into the kitchen to make this tonight.
Thanks for your insightful comment Stacy. It is a wonderful situation and an amazing dish. I’m working on a case with a mechanical faction involved. Privacy laws won’t allow certain documents to leave Mexico. Kind of cool. So great to see you here. I wish you many wonderful Mexican meals!
I think that your salad looks amazing – lentils and avocado sounds like a great combination. I really enjoyed your other pictures too.
Thanks so much, Georgina! I really appreciate your stopping by! Xo
Well then, I definitely will make your salad! Loved this – all of it. Beautiful photographs. Am so enchanted with your life hurtling between NYC and Mexico City. So exciting.
In my earlier life I went back and forth between Canada and Australia and I remember always feeling my heart was in the other place no matter where I was. But I must confess – my heart is now here – with my beautiful, lovely, talented daughters. xo
That’s so nice to hear, lindy. There is something important about keeping your heart intact even though it’s just add important to share it. I think that’s the biggest struggle for balance in life. . Finding a place for your best to feel full and undivided. Thank you so much as always for your support. Xo enjoy the salad!
Beautiful post and photos. I’m dying to go to Mexico city, my brother has lived there for the past three winters and raves about it.
Thanks so much! You have to go visit him!! It’s a great place. Almost comparable to nyc. Heading back today. 😉
Wow, I can’t wait til I have more time to read through the links on this post and really read through it slowly. In the meantime, I love pozole too and the simple Mexican dishes best. Somehow Mexican food shouldn’t be fussy and plated all minimalistic and “pretty.” Tinga is awesome, just had tinga tacos for the first time at two places here in LA this year. My favorite is pastor for tacos and meats in general, although nothing beats straight up carnitas. That photo about 3 or 4 down of the enormous building that may be but probably is not a church, is stunning. All the photos are so colorful, what a feast! Glad you had a great time.
Thanks so much, Sue. I’m actually here again now. More work. I owe you an email but i think you should use your Mexican cookbook! Tinga is so goos and i love tacos al pastor. I agree about fussy. Give me home cooked. Xo. thanks for your thoughtful comment.
Since you published this post I was here like 3-4 times…I guess no need to say more 🙂
That is so sweet. Thank you. I’ve got a good one coming tomorrow. You just made made my day.
As always beautiful clicks.. Thanks for sharing mexico pic and your travel stories
Thank you so much! !
beautiful recipe,……
thank for share,
and pleas welcame to indonesian
Thank you so much, Abdun! I’ll have to go one day! I always wanted to see Jakarta or Bali.
wow,….
are plan to indonesian?
pleas welcame to java island,because im stay in javas island?
where your life?
I never really liked lentils but combined with avocado, they actually sound quite good. Sounds like you’re having an amazing time in Mexico city! I’ve always wanted to go to Mexico, although granted, I’m thinking more along the lines of Tulum… keep on enjoying and posting!
Thanks so much, Chaya. Dressed up like these are you might like them. I went to tulum on vacation in December not knowing that I’d be sucked into the Mexico city piece of my case. But i like it.