Above: a feast of Mexican food – and, of course, some margaritas to go with it!
In San Diego, Mexican food is king.
The border to Mexico is only 45 minutes away, so needless to say San Diego is filled with Mexican culture and influence.
You can always find amazing, fresh Mexican food in any area of San Diego at any time (day or night).
So why not try making the local cuisine yourself? Cooking can help you to practice your English reading skills (with recipes) and can be a fun and delicious activity for you and your friends. Also, food is a large part of any culture, so why not take part in the full immersion English course EC San Diego offers & start cooking!
Get to know our SD local culture by cooking up the following recipes, courtesy of EC staff:
(Very) Simple Guacamole: Avocados? Absolutely!
- 4 large Avocados (Hass or Fuerte, from any local market)
- 1 small white onion, finely diced
- 1 teaspoon of salt
- 1 teaspoon garlic powder
- A dash of crushed black pepper
Instructions: Halve each avocado and scoop out into large bowl – mash together. Add the onion, salt, garlic, & pepper. Mix furiously with a large fork until guacamole is smooth and creamy! (Hint: squeeze half a lime into the mix to stop the guacamole from browning – the avocado starts to oxidize after an hour).
Optional Extras: finely chopped fresh cilantro, tomato, a dash of tumeric, ground chile powder, or diced jalapeno
Cheesy Enchiladas: The more cheese, the better!
- 12 Corn tortillas (store-bought)
- 2+ cups of Mexican Cheese blend/ Queso Fresco
- 3 Tablespoons Canola oil
- 3-4 Fresh corn, steamed & cut from the cob
- Bottle of Enchilada sauce (our favorite is Trader Joe’s Enchilada Sauce)
- Sour Cream
- Black olives (for garnish)
Instructions: Pre-heat oven to 500 degrees. Coat each tortilla with oil using your hands or a brush. Spread out on a cookie sheet and bake in 500-degree oven for about 7 minutes. Take out tortiallas to cool until they are warm to the touch.
Now, it’s enchilada time: lower oven temperature to 400 degres. In a 9×13 glass baking dish, pour just enough enchilada sauce to thinly cover the bottom. Pour the rest of the sauce in a large bowl and dip tortillas, one at a time, in the bowl to coat with sauce.
Lay each tortilla in baking dish and put a handful of cheese in each one. One by one, fold first edge over the cheese, then the other one, then turn the whole thing over, folded side down, in baking dish. Repeat for each tortilla. Sprinkle any leftover sauce and/or cheese on top of enchiladas.
Place in 400 degree oven for 15 minutes or until cheese is melted.
Ready to cook? We are!! And if you have any leftovers, feel free to bring them to school!!