You may remember that last year we headed down to Austin, Texas for a long weekend with friends filled with… mostly FOOD! Only kidding, but we did eat our way through. Would you expect anything less? We fell in love with that city that weekend are are super excited to head back in 2016. It was just so wonderful. Friendly, fun, easy to navigate and all that jazz. Now while we were there we ate some fancier meals, some BBQ, some desserts, some Thai, some American, a little bit of everything. But there were a few spots, and one in particiular, that really stood out to us!
When planning a trip I always head over to Trip Advisor for restaurant reviews and suggestions. When they reached out to create a recipe inspired by a dish I loved while traveling, I was instantly excited. I mean, I actually use their website when traveling, so it was a no brainer! They have tons of awesome resources that we love to use before heading on a trip, and aside from reader and friend recommendations, they are just an awesome resource to finding the best foodie spots. I love how other researchers like you and I share pictures of their meals, too! Since I’m a visual person, it makes it all the more easier for me.
Now we dined at some fancier spots with some delicious food for sure. Ones that are up there with or on the Trip Advisor’s Travelers’ Choice List and all that fun stuff. Today though, I’m sharing with you a recreation of one thing we ate in Austin (thanks to Trip Advisor) that we literally recreate on a montlthy basis.
Yep, I constantly wonder why they aren’t everywhere here in Boston. We went multiple times to this little food truck called Veracruz All Natural and had the most insane breakfast tacos. I recommend it all the time when I tell people about Austin, and it’s a hit time after time.
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- Dash Himalayan sea salt
- 2 organic eggs
- 1/2 cup non-dairy milk
- 1 tbsp palm shortening or butter
- Grass-fed butter or oil of choice for cooking
- Butter or oil, for cooking
- 4 eggs, scrambled
- 2 chorizo sausages, finely chopped
- 2 cups spinach
- 1 large onion, sliced
- Optional: 1 cup refried beans
- Avocado slices
- your favorite hot sauces
- Make the tortillas: In a bowl mix together dry ingredients.
- Add in wet and mix well.
- In a medium skillet, heat oil or butter over medium heat.
- Pour batter slowly into the middle**
- Let cook for 3 minutes and flip.
- Cook for an additional 2-3 minutes, or until tortillas are fully cooked
- Continue with remaining batter and set aside
- Heat 1 tablespoon oil in the same skillet.
- Add in onions.
- Cook over low/medium heat, stirring often, until onions have nicely browned. Add water as necessary during cooking process.
- In the same skillet add spinach and sauté until wilted, take off heat and set aside.
- In a separate, medium sized skillet heat 1/2 tablespoon butter or oil over medium-high heat.
- Finely chop or grind chorizo and add to the skillet.
- Add in mixed eggs and scramble together for 4-5 minutes until cooked.
- Assemble tacos: Spread optional refried beans, then layering eggs, spinach, and onions.
- Top with your favorite hot sauces and avocado! Serve warm.
I can’t wait to head back to Veracruz in May, and sort through Trip Advisor to find new restaurants and read reviews so we dine at all the best foodie spots! I love recreating dishes from travel spots we’ve been to. Most weeks after a vacation that’s what we’re eating!
Have you been anywhere that had dishes that you just HAD to recreate?! Post your travel meals and join TripAdvisor on October 28 at 2pm ET for a twitter chat using #TravelToTaste so all can see!
This post is sponsored by Trip Advisor. All opinions are 100% always my own.
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