Name: Barrios Fine Mexican Dishes Lawson’s Taco Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups Kale; 1 cup Quinoa; 1 cup Pinto beans; 1 cup Crema Mexican cheeses; 1 cup Pico de gallo; 1 cup Pickled onions; 1 to taste Jalapenos

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

Bloody Mary’s

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Kale, salsa roja vinaigrette, quinoa, pinto beans, crema mexican cheeses, pico de gallo, pickled onions, jalapenos

Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool.

Prepare Quinoa

Wash and chop the kale into bite-sized pieces. Massage the kale with a pinch of salt to soften it.

Prepare Kale

In a large bowl, combine the massaged kale, cooked quinoa, pinto beans, crema Mexican cheeses, pico de gallo, and pickled onions. Mix well.

Assemble Salad

Drizzle salsa roja vinaigrette over the salad and toss to combine. Adjust seasoning with salt and pepper if needed.

Add Dressing

Garnish

Kale

Quinoa

Pinto beans

Crema Mexican cheeses

Pico de gallo

Pickled onions

Jalapenos

Lawson’s Taco Salad

Chihuahua & Oaxaca Cheese Enchiladas are a type of Mexican dish made with corn tortillas filled with a blend of Chihuahua and Oaxaca cheeses, often accompanied by a sauce made from guajillo chiles and vegetables. This recipe features two types of cheese known for their rich and creamy textures, making the enchiladas particularly indulgent and flavorful. Here's how to make it at home.

Chihuahua & Oaxaca Cheese Enchiladas

Experience a burst of flavor with our Mexican Street Corn, featuring sweet, charred corn on the cob slathered in creamy, zesty mayo, sprinkled with tangy cotija cheese, and finished with a dash of chili powder and fresh lime. This vibrant dish is a perfect blend of smoky, savory, and citrus notes that will transport your taste buds straight to the bustling streets of Mexico.

Mexican Street Corn

Hand-pressed blue corn tortilla, topo chico battered cod, apple - jicama slaw, avocado - serrano sauce, fried capers

Fish Tacos

Queso cotija, pickled jalapenos and onions, refried black beans, kale slaw, guacamole, crispy flour tortilla

Short Rib Tinga Chalupa

Indulge in our warm, fluffy sopapillas, perfectly fried to a golden brown and drizzled with a rich, velvety chocolate gravy. Each bite offers a delightful contrast of textures and flavors, making it the ultimate sweet treat. Perfect for sharing—or not!

Sopapillas & Chocolate Gravy

Broccolini, potato, corn, pinto beans, chipotle crema, mexican cheeses, tortilla strips, pepita salsa

Vegetable Chile Relleno

Make Lawson’s Taco Salad Recipe in just 30m. Kale, salsa roja vinaigrette, quinoa, pinto beans, crema mexican cheeses, pico de gallo, pickled onions, jalapenos

Lawson’s Taco Salad Recipe

Ingredients

Salad Ingredients

Method

Preparation Instructions

Prepare Quinoa

Prepare Kale

Assemble Salad

Add Dressing

Garnish

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