I’ve never met a taco I didn’t like. Or a tostada. Or a burrito. Or honestly, anything wrapped in a warm tortilla and kissed by lime and salsa. Mexican food isn’t just what I grew up with. It’s a part of who I am. It’s comfort, celebration, and the best excuse to eat beans and cheese for the third day in a row without getting bored.
And in summer? It gets even better. The markets are overflowing with tomatoes, peppers, corn, cilantro, and avocados. It’s basically a Mexican kitchen’s dream come true. Fresh salsa? Check. Elotes on the grill? Absolutely. Guacamole on repeat? Obviously. Everything tastes brighter, juicier, and somehow more alive this time of year.
But here’s the real magic:
Mexican food is incredibly resourceful. It’s low-key genius at using everything up.
That half an onion? Chop it for pico. Extra corn? Toss it into a salad or layer it on a tostada. Leftover chicken? Shred it for enchiladas or throw it into a rice bowl that magically becomes a casserole. Nothing goes to waste. Not because we’re trying to be trendy, but because it’s how we’ve always cooked.
You can feed a crowd, stretch your budget, and avoid tossing ingredients in the trash, all while eating food that makes you do a little happy dance. It’s flexible, flavorful, and built for second (and third) lives. And let’s be real. Reheating tamales or turning last night’s tacos into chilaquiles for breakfast? That’s just good living.
So the next time your fridge is full of bits and pieces and your countertop is covered in tomatoes and cilantro, think like abuela. Add some spice, wrap it up, and turn it into something delicious. Because wasting food? That’s what’s actually boring.
Want to join the fight against food waste? Take the 7 Day Food Waste Challenge.
