Technically, food isn’t blue. But you can get pretty close: blue corn, blue potatoes, purple kale, red cabbage, black krim heirloom tomatoes… so why not combine them all in one dish?
Organic blue masa becomes blue corn tortillas – yum.
Purple potatoes and kale are sauteed with onions and garlic, then deglazed with water and lime juice for tanginess and stuffed into said tortillas, then smothered in mole negro sauce (from Oaxacan Kitchen) and baked.
Served with black beans (seasoned with onion, garlic, and oregano), lime juice-marinated cabbage, and diced heirloom tomato.