Are you craving a crispy, fun, and inclusive party dish that will satisfy vegans, vegetarians, and meat-eaters…all at the same dinner table? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You’ll want to make this classic Mexican party dish that accommodates a range of dietary restrictions from gluten-free to dairy-free, and are easy to customize with fresh toppings! You’ll also want to cook up this one-pot weeknight meal that’s veggie-forward, helping you get dinner on the table in a snap!Tune in for a quick dose of home cooking inspiration! Links to from this week’s show:The kind of veggie quinoa bake that inspired Sonya’s weeknight meal Rick Martinez’s chicken taquitos from the NY Times Mashed potato taquitos from Abraca Shaba***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at [email protected]! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya’s free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.