Tacos de Quelites (Makes 6 to 8 tacos)
José Carlos Redon's Mexico City food truck, Bueno Bonito Bistrot, showcases all-local ingredients, including pre-Hispanic foods like escamoles (ant larvae), aloe flowers, and lamb's quarters, a wild green related to amaranth that tastes like a meatier spinach. Redon uses lamb's quarters for these tacos, and you can often find it at farmers markets. But a good substitute is nettles or even a mix of spinach and chard, with a handful of popped amaranth grains.
- Olive oil
- ½ red onion, julienned
- 1 large bunch of lamb's quarters, a mix of spinach and chard, or any wild greens, rinsed and chopped roughly
- Sea salt
- 4 oz goat cheese, sliced or crumbled
- Corn tortillas
Coat a large frying pan with olive oil, and sauté onion over medium heat until it's almost caramelized. Add greens, sprinkle lightly with salt, and heat until the leaves cook all the way through, about 10 minutes. Add goat cheese and stir until it starts to melt. Salt to taste and pile into tortillas.