Bigger tortillas equals more filling equals good eats, it’s clear math. Made a quesadilla as appetizer and something that wanders the line between a pork taco and döner kebab, and both made for a lovely dinner to start the weekend with.

Oh hey, not only is it the right day of the week for tacos, I’m slowly getting the hang of it as well. Just watch me, in a year I’ll be making tortillas so round, you could install them as wagon wheels.

In an attempt to slowly conquer every weekday with tacos I further worked on the technique and threw in chorizo, egg and cheese. Almost feels like a breakfast item, still made for a good dinner.

As per usual, once I pick up on an idea, I like to pursue and improve it. If the end result is more delicious tacos, even better. I thought I would be smart and improvise a tortilla press out of a tin lid and my mortar and pestle, but that didn’t really work out, so back to rolling out by hand it went. This time the filling was beef braised with caramel, cumin and soy sauce and cucumbers in a yogurt mayo dressing. The mustard was just an experiment, but that was also a nice twist, as unorthodox as it was.

Wasn’t too long ago I tried to make wheat tortillas and failed so badly I immediately lost motivation for a while to try again. Well, as they say, you fall of a horse, you get up end better jump on that horse again or else you’ll never get anywhere. So I changed up the recipe and took a bit more care when making the tortillas, and would you know it, way better results. The star anise pickled cucumbers were too sour, dangit, but the rest was great.

A gift of a dear friend, a cheese made out of raw sheep’s milk and thistle rennet. Let me tell you, this cheese is delicious, but it’s also so funky, it might start playing slap bass.

Never had one, wanted to try one.

A slightly different take on the beef theme, this time short rib kind of braised like a ragu and then combined with spinach, parmesan and linguine for a pasta dish.

I was in a sudden mood for something soupy, but not too soupy if it makes any sense, so I took some beef and spinach curry that I had, warmed it with some extra water and dumped some noodles into it. It works, and it brought me to the conclusion that there’s a point somewhere where sauce turns into soup if it just becomes liquid enough.

I don’t even know what this is, I suppose launching two concepts of Vietnamese and Mexican cuisine at each other and seeing what comes out of the collision. A tasty crash, even though the tacos get softer than I’d like, they don’t have that typical crispiness that makes Bánh Xèo so good.