Skip to main content
Epicurious

Purslane and Avocado Tacos with Pico de Gallo

5.0

(2)

Image may contain Sandwich Food Burger Taco Dish and Meal
Purslane and Avocado Tacos with Pico de GalloSharon Radisch

Purslane has long been considered a weed, but it is increasingly showing up for sale in bunches at farmers markets. Meanwhile, Mexicans have known about its healthful properties for hundreds of years and they eat it both raw and cooked. In Mexico it's called verdolagas. Cooking mellows its tang and shrinks it, which means you can eat more of it! Paired with avocado and a tomato relish, this is a super-healthy vegetarian snack or main dish.

See Related Recipes and Cooking Tips

Read More
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Tuna Melt Nachos
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.