Todo Verde's Fajitas de Champiñones (Mushroom Fajitas)
One recent night, just as the night air was about to crisp to Fall, we went to hear the amazing environmental soundscapes of Kaitlyn Aurelia Smith at The Ford, and snack on Todo Verde's revelatory plant-based Mexican food. Chef Jocelyn Ramirez ditched college teaching for something that felt more meaningful to her heritage and health. As she tells us, "food deserts are an intersectional issue that affect many low income communities of color and their lack of access to healthy nutritious food. In the neighborhood I grew up in, we had more access to fast food chains and liquor stores than healthy eateries and grocery stores. It's difficult for folks in these circumstances to reclaim their health and body when there are not enough resources available, and even more difficult when we don't even realize all the systemic layers that create this scenario in the first place. Women have and continue to be at the forefront of our connection to food, land, and our bodies and I see us as the bridge that will bring us back to our true traditional foods that didn't rely so heavily on animal products."
It's a mission statement for Jocelyn and for Todo Verde as well. She and her all-women team will be at The Ford for the next three years, and will keep coming up with ever-evolving plant-based tastiness at this iconic outdoor theater nestled in the palms. Todo Verde has also just launched a new product line of seasoning in culturally relevant flavors of tinga, al pastor, and carnitas that they're working on getting into stores. Everything is about inspiring home cooks to make easy and delicious plant-based meals at home. Here's her recipe of her fab mushroom fajitas. Not only do you not miss the meat, but the oyster mushrooms give it a whole new spin as well.
Todo Verde's Fajitas de Champiñones (Mushroom Fajitas)
Todo Verde's Fajitas de Champiñones (Mushroom Fajitas)
There's something captivating about sitting in a Mexican restaurant when a sizzling fajitas platter moves its way through the dining room. Guests hungrily follow their noses as they turn their heads to see the platter find its way to its chosen eater. I've ordered plenty of those show-stopper platters, and for some reason, I have found that most times, the show outperforms the flavors on the plate. I want to eat the same flavors that I'm smelling as the dish permeates the room, but that hasn't always been the case.
For this recipe, were going to fotus as much on the seasoning and ingredients as we do with the presentation. Were using hand-shredded oyster mushrooms for this recipe, but feel free to use your favorite mushroom variety to make it extra special. I love serving this dish family style out of the same cast-iron skillet I used to cook it to give that same sizzling effect to wow my guests. Hit the skillet with a little lemon juice just before serving, and you'll be sure to turn heads as you make your way to the table.
YIELD: 4 SERVINGS
Ingredients
¼ cup (60 ml) cooking oil, plus more for cooking
¾ lb (340 g) oyster mushrooms, hand shredded
¼ lb (113 g) king oyster mushrooms, cut into bite-size pieces
½ tsp ground cumin
½ tsp mushroom powder
½ tsp oregano
½ tsp (3 g) crushed red pepper flakes
Salt and pepper, to taste
2 medium bell peppers, cut into ¼-inch (G-mm) batons
3 medium Mexican squash, cut into
¼-inch (6-mm) batons
½ bunch cilantro, minced
2 tbsp (30 ml) lemon juice
1 tbsp (5 g) black sesame seeds, to garnish
3 cilantro sprigs, to garnish
Instructions
Coat the bottom of a cast-iron skillet with the oil. Preheat over high heat and add the oyster mushrooms, king oyster mushrooms, cumin, mushroom powder, oregano, crushed red pepper flakes, salt and pepper. You may need to sear the mushrooms in batches if your skillet is small and the mushrooms are crowded. Sear as needed the mushrooms for 5 to 10 minutes, and then gently mix in the bell peppers and squash to sear. If you're working in batches, you can remove the mushrooms, and add them back once the bell peppers and squash have seared. Add the cilantro in the last few minutes of cooking when you see the mushrooms, peppers and squash are seared. Taste for salt and add more as needed. Add the lemon juice, sesame seeds and a couple sprigs of cilantro for garnish just before taking the skillet to the table.
CHEF'S NOTE: If you can't find oyster mushrooms, use any other mushroom variety available, like cremini, portobello or white button, and slice the mushrooms instead of hand shredding.