“I find myself when drinking to be in a constant state of desiring Mexican food. But to put that more accurately, you’d have to replace the word ‘drinking’ with ‘awake.’”

Me too, Hannah. Me too.

Alas, our Mexican food feast:

Salsa verde, with tomatillos, jalapeno, avocado

Fresh guacamole and pinto bean salad

Chipotle mayonnaise and huitlacoche (also known as corn fungus, which tastes far more delicious than the concept lets on)

Freshly blended salsa

Diced jicama with lime, salt and chile powder

Crisp potato, chayote, tomato and corn salad, spiced with epazote, a traditional Mexican spice

Chiles en escabeche, or spicy carrots- actually my favorite dish of the day

Green beans with red onion and spices

Shredded oaxaca cheese and toasted pepitas

Roasted ears of corn with chipotle mayonnaise

Vegan and oaxacan cheese-topped grilled nopales, or prickly cactus leaves

Regular (beige) and vegan (green) tamales, filled with pablano “ricotta”

Lentejas con pina y platano, or lentils with pineapple and plantain

Pollo con salsa poblano verde- dark meat chicken in a luxuriously creamy poblano green sauce

Smoky Mole negro with grilled seitan

Hot corn tortillas

Mamelas (thicker tortillas), topped with veggies and cheese

As well as veganized

Vegetarian chile relleno

Then fried in egg batter

Smooth and sweet almond milk horchata with vanilla bean

Coconut milk truffles, rolled in chopped pepitas, almonds, coconut and chile powder

And mescal (tequila’s chain-smoking sibling) with orange and pomegranate juices

Salud, amor, riquezas, y tiempo para gozarlos- health, love, wealth, and time to enjoy them all.