Eldorado Cafe is a colorful cantina serving Mexican-inspired food favorites like guisas, enchiladas, carnitas and creative craft cocktails. The saying “Hecho en Tejas” all day, every day is the mission of this family-owned and operated neighborhood restaurant.
This month, Eldorado has shared how to make one of its dishes in the comfort of your own kitchen.
The Yellow Squash Soup is a very straightforward easy soup to make. Being on the healthy side of Mexican foods, this soup can easily be made vegan by subbing regular milk for a nut milk and taking out the shredded Jack cheese. You could dork out and call it Que Pasa Calabasa Soup, but Yellow Squash Soup is fine too.
Ma Fried’s Guac Avocado Toast Quesadilla is a vegan quesadilla and is based on the popular Avocado Toast. The guacamole, pepitas and radish are common toppings for Avo Toast. The recipe comes from owner, Joel Fried’s mom and is the same recipe for the guacamole used in the restaurant. However, Fried always gets a kick out of sharing that his mom is not from Mexico but Ohio. Her use of lemon for this guac makes it more distinctive and gives it a sweeter burst compared to the bitter burst of lime.
¼ cup butter or olive oil
2 yellow quash, cut into half moons (8 cups)
2 cups or one medium onion (chopped)
¼ cup chopped garlic
1 ½ tablespoons salt
2 cups of milk (can be subbed with plant-based milk)
2 cups of prepared veggie stock
½ cup jack cheese (optional garnish)
¼ cup sliced green onion
Heat oil or butter in med size pot over medium to heat
Add the onion and saute until the onion becomes translucent and soft (about 3-5) minutes
Add the squash, garlic and salt. Cover and sweat vegetables until very soft and the squash has released much of its liquid. About 10-12 minutes. Stir frequently.
Add the milk and veggie stock and bring to a boil
Remove from heat and blend together until smooth.
Check seasoning and texture. Add more salt or milk if needed
Ladle into four bowls and garnish with jack cheese (optional) and sliced green onion.
3 small avocados
¼ cup chopped onions
¼ cup chopped tomato
2 tablespoons chopped jalapeno
2 tablespoons lemon juice
Cut the avocados in half and carefully remove the pits.
Scoop out the avocado flesh with a spoon and place in a mixing bowl.
Mix in the onion, tomato, jalapeno, cilantro lemon and salt.
Mash in ingredients until guac-like consistency is reached.
For the Quesadilla portion:
¼ cup pepitas roasted and no
¼ cup radish sliced
¼ cup olive oil
Spoon 1/4 cup of guac onto each tortilla.
Add one tablespoon of pepitas and one Tbsp of radish to the tortilla. Fold in half.
Heat two tablespoons of oil in a skillet over medium to high heat. Working in batches of two, dip both sides of quesadilla in oil. Toast on both sides until golden brown.
Repeat with the other two quesadillas. Serve onside with the soup.
3300 W. Anderson Lane
Tuesday – Saturday: 7:30 a.m. to 9:30 p.m.
Sunday: 8:30 a.m. to 8:30 p.m.