Puesto Collaborates with Scripps Health for a Delicious and Charitable Taco Experience
Exciting news for taco enthusiasts: Enjoying tacos can also be a healthy affair. The Michelin-recognized Puesto, a Mexican food haven, has joined forces with Scripps Health.
For the upcoming year, a portion of your bill at Puesto will contribute to Scripps Cancer Care. Scripps Health is a prominent regional provider of specialized, personalized cancer care, particularly for lymphoma and various other cancers.
Moreover, Puesto has introduced a health-conscious taco inspired by Scripps, available on their menu until mid-October.
Culinary Director Erik Aronow presents a plant-based taco packed with roasted cauliflower and broccoli, a zesty mole verde, panela cheese, and a sprinkle of cilantro.
Bonus: You're not limited to dining at Puesto to savor this dish. This restaurant-quality recipe is simple to prepare at home, making it the perfect choice for your next Taco Tuesday with Puesto's roasted cauliflower and broccoli tacos.
Recipe for Puesto's Roasted Cauliflower and Broccoli Tacos
Serves more than 8
Ingredients
For Roasted Cauliflower and Broccoli:
1 large organic cauliflower head
1 large organic broccoli head
2 tablespoons avocado oil
1 teaspoon salt
¼ teaspoon chili powder
1 organic lime, halved
For Taco Assembly:
1 organic corn tortilla
1 tablespoon mole verde
2 tablespoons roasted cauliflower & broccoli blend
1 teaspoon Puesto's Flax Seed Salsa Macha (or your preferred smoky salsa)
1 teaspoon shredded panela cheese
3-6 leaves of organic cilantro
1 squeeze of organic lime (optional)
¼ teaspoon flax seed and hemp seed blend (for texture)
Instructions
Preheat your oven to 350°F (175°C). Cut the cauliflower and broccoli into 1-inch florets and place them in a bowl. Toss with avocado oil and salt, then spread on a baking sheet. Bake for 15 minutes or until the cauliflower turns golden brown.
After the vegetables are done, remove from the tray and mix in a bowl with chili powder and lime juice from the halved lime.
Your vegetables are now ready for taco assembly.
For Taco Assembly:
Spread one teaspoon of mole verde on an organic corn tortilla.
Add two tablespoons of the roasted cauliflower and broccoli blend.
Top with one teaspoon of Puesto's Flax Seed Salsa Macha (or your chosen smoky salsa).
Sprinkle with one teaspoon of shredded panela cheese.
Garnish with 3-6 leaves of organic cilantro and a squeeze of organic lime (optional).
Add texture with a ¼ teaspoon sprinkle of flax seed and hemp seed blend.
Broccoli Kale Mole Verde Recipe
Ingredients:
1 organic onion
1 organic potato (Yukon gold)
1 bunch