Eating on the Farm - Roasted Veggie Tacos
I grew up in San Antonio, where I lived until finishing high school. During my high school years, I occupied many part time jobs, none more influential than my time at Beto’s Latin Grille. Albert Mijangos and the crew there were long a target of mine, as I enjoyed the spirit around the restaurant, the food itself, and the aesthetic.
After months of inquiring, I finally found an opening, and my time there proved to be an era of my life that I appreciate to this day. I met great people, learned a ton of Spanish, made a little money, and built a good sense of the restaurant business basics. I’m grateful to Albert and the family.
The menu featured a plate of Veggie Nachos which, aside from the empanadas, was my go-to meal. Even after working there for months, I was apt to take a huge, oval-shaped paper platter loaded with homemade tortilla chips and a mound of roasted veggies, topped with diced red onion, a handful of pickled jalapeños, and a healthy serving of the crema de poblano sauce on the side.
It’s a spectacularly simple combination of flavors that utilizes our summer squash perfectly. As I veganized my diet, I opted for tacos (corn tortillas for this one, please), which are equally delicious.
Roasted Veggie Tacos
Dice equal parts baby bella mushrooms, seeded yellow summer squash, sweet potato, and onion.
Season with liberally with olive oil, balsamic vinegar, garlic powder, salt, pepper.
Roast in 350 degree oven, mixing every 10 minutes or so, until tender.
Serve in corn tortillas or on nacho chips with shredded cheese, garnished with chopped red onion, cilantro, salsa verde.
