This Mexican Inspired Menu Will Feed A Hungry Cyclist for An Entire Week (Maybe Longer)
It was a Mexican Inspired party last week at my house. So let’s Taco bout it my Bae-ritto’s!
Rice, quesadillas, horchata recovery drinks, a variety of sauces, desserts and more. As you know, we cyclists can EAT! So I put together this Mexican-inspired menu you can go off of to FEAST for the entire week. (and maybe even longer)
The best part is you can mix and match so many recipes to make a whole new meal each time - so no boring leftovers!
These are some, but not all, of the staple ingredients and rough amounts you’ll need to pull together some of these recipes.
Sticky rice - Calrose or sushi rice
Eggs - 6
Peppers (4 Poblanos, 6 jalapenos, 4 cherry bomb peppers,1-2 red peppers, 2 cans green chiles)
Cilantro - 2 bundles
Spinach - 1 fresh bundle
Black beans - 2 cans
Tomatoes - 8 - 12 Roma tomatoes
Onions - 4 yellow onions
Avocados - 6
Bananas - 4
Spices (Cinnamon, chili powder, garlic cayenne pepper, cumin, salt and pepper)
Limes - 6
Get started with a drink and appetizer. Follow up with a main course + sauce (s). End your feast with a dessert or two.
Here is a lineup of what you can try on the menu today.
A Drink and Appetizer
Easy Horchata Recovery Drink
Homemade Salsa
Roasted Red Pepper Black Bean Dip
Simple Guacamole with an Optional Twist
Choose Your Main Course
Mexican Breakfast Egg Muffins with Hash Browns Peppers and Veggies
Tempeh + Mushroom, Kale and Asparagus Quesadillas
Green Chile Coconut Rice with Sweet Potato and Black Beans
Add Your Sauce(s)
Avocado Cilantro Lime Creme
Cilantro and Swiss Chard Chutney
Chimichurri Vinaigrette
Pick a Dessert (or Two)
Mexican Chocolate Avocado Truffles
Mexican Chocolate Banana Nice Cream
Let’s get started with your week-long feast, shall we?
Start With A Drink and An Appetizer
I call these “appetizers,” but these can also be eaten as a snack or a sauce to compliment your meals.
Easy Horchata Recovery Drink
A fun re-make on the Skratch Labs Horchata recovery drink mix. Horchata is a popular Mexican drink that is often described as a sweet rice milk beverage. I took the key ingredients usually used and added in a few new ones to make one hell of a post-ride recovery drink.
Ingredients
2 cups rice milk
1 cup coconut water
1 Tbsp cinnamon
5 pitted dates
1 tsp vanilla
3 Tbsp almond butter
2 cups ice
A sprinkle of coconut sugar
Directions
Add all ingredients to a high-speed blender and blend until combined. Pour into a large glass mason jar or sealed container for a sweet, dessert-like recovery drink. Store in the fridge for up to 5 days.
Homemade Salsa
Making this Mexican staple doesn’t get much easier than this homemade version.
Ingredients
3-4 Roma tomatoes
2-3 jalapenos or other medium heat chile peppers, seeds removed
1 small onion, chopped
Juice of 1 lime or Tbsp of apple cider vinegar
A small handful of Italian parsley or cilantro
2 Tbsp olive oil (If roasting)
1 tsp coconut sugar or honey (optional)
Directions
If roasting, coat the tomatoes, chile peppers and onion in olive oil. Roast them over high heat until the skin blackens. (About 5-10 minutes) You can do this on a hot grill or under the broiler in the oven. In a blender or by hand, chop the tomatoes, chiles and onions. Add lime juice, cilantro and salt to taste. Add in a tsp of brown sugar or honey to give it a hint of sweetness.
*Find more easy sauces like this in The Feed Zone Cookbook
Pro tip: Cut a small “X” into the top of your tomato and place in boiling water for 15 seconds. This will make peeling your tomatoes easier. Peel the tomato then cut in half. Use a paring knife to gut out the seeds. This will make your salsa less watery if you prefer a more chunky salsa for dipping and scooping.
Heads up! I used 2.5 jalapenos with the seeds out and my salsa turned out to be pretty spicy! Be careful.
Roasted Red Pepper Black Bean Dip
Most people eat with their eyes. But I beg you to trust your tastebuds on this one. Filled with roasted flavors and a light kick from the peppers. Eat as a dip with chips or add into your burritos or quesadilla as a spread.
Ingredients
1 roasted red pepper, seeds removed
1 roasted poblano pepper, seeds removed
1 jalapeno, seeds removed
1 can of black beans drained and rinsed
2 cloves garlic
1/4 cup olive oil plus more for coating peppers
Cheddar cheese (optional for topping)
Directions
Rub peppers with olive oil and add to a baking sheet. Broil on high for 5-10 minutes or until slightly blackened. When done, take out and let it completely cool. When cool, cut peppers and remove the seeds. Add peppers, garlic, black beans and olive oil to a blender or food processor. Blend until smooth. If serving hot, add contents to a medium-sized saucepan and heat on low until warm. Serve hot with shredded cheese for a melty dip.
Simple Guacamole With An Optional Twist
Ingredients
3 ripe avocados
1 clove garlic, minced
3 Tbsp finely chopped cilantro
1/4 cup red onion, chopped
1 Tbsp olive oil
1-2 limes juiced
2 tomatoes, chopped
Sea salt to taste
Chipotle adobo sauce (optional)
Goat or feta cheese to sprinkle on top (optional)
Directions
In a bowl add avocado and mash together with a fork leaving a few chunky pieces left. Add in remaining ingredients. Stir to combine. Optionally, serve with chipotle adobo sauce and goat or feta cheese on top for a fun twist and fancy appetizer to serve guests.
Choose Your Main Course
These main courses are where you will get the most bang for your buck when it comes to a solid, all-around recovery meal or dinner. The best thing about these courses is that they can be prepared in a variety of ways to keep your meals interesting. Plus the leftovers never hurt either.
Mexican Breakfast Egg Muffins with Hash Browns Peppers and Veggies
For breakfast, brunch, a recovery meal or mid-day snack. These egg muffins deliver on all macronutrient fronts.
Ingredients
6 Yukon gold potatoes, shredded (I use a cheese grater)
6 eggs, lightly beaten
2 cups chopped spinach
1 large onion, diced
1 medium poblano pepper, seeded and diced
4 cherry bomb peppers seeded and diced
1 jalapeno seeded and diced
Leftover fridge veggies (I used mushrooms)
1 cup almond flour
2 cloves garlic, minced
2 tsp ground cumin
1 tsp baking powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
Splash of unflavored plant milk
3 Tbsp nutritional yeast
Sea salt and freshly ground black pepper
Chopped fresh cilantro for topping
Directions
Shred potatoes into a colander. Rinse with cold water (helps remove starch and makes a crispier potato). Let sit. Chop veggies, garlic, onions and peppers by hand or simply add them whole (remove seeds from peppers) to a blender or processor. Add veggie mix to a large saucepan and saute with a little oil on medium heat for 5-7 minutes. Stir everyone once in a while. Let cool after cooking.
In the meantime add flour, lightly beaten eggs, baking powder, spices, salt and pepper, nutritional yeast and milk to a large bowl. Stir to combine. Add veggie mix and hashbrowns to the liquid mixture and stir.
Preheat the oven to 350 F. Pour egg and veggie mixture into two greased muffin tins. Fill them almost to the brim. This should yield about 20-24 egg muffins. Place in the oven and bake for 15-20 minutes or until set. When set, roast on broil for 2-3 minutes to crisp the tops of the muffins.
Serve with homemade salsa, guacamole, roasted red pepper and black bean dip, and/or avocado cilantro lime crema. Store in an airtight container in the fridge for a week or freeze for up to a month.
Tempeh + Mushroom, Kale and Asparagus Quesadillas
This veggie lover’s quesadilla is seasoned with Mexican spices and molded together with creamy goat cheese.
Ingredients
1 bundle asparagus, chopped
2 cups cremini mushrooms, chopped
2 Tbsp coconut oil
2 cloves garlic, minced
1 medium onion chopped
1 bundle kale, chopped
1 tsp cumin
1 tsp chili powder
2 Tbsp yellow or white miso
1 package tempeh, chopped into ¼ inch cubes
Salt and pepper to taste
Juice of 1 lime
Whole wheat tortillas
Add-Ins (See sauces and appetizer sections)
Homemade salsa
Avocado Cilantro Lime Creme
Goat or ricotta cheese
Directions
Heat coconut oil over medium heat. Add garlic and cook until fragrant. Stir in tempeh, onions, mushrooms, and asparagus. Saute for 7-10 minutes. Add kale, lime juice, cumin and chili powder. Continue to saute until the kale is wilted. Reduce heat to keep warm when done.
Meanwhile, prepare your quesadilla. I tried this TikTok hack for the first time to make my quesadilla. Or see my attempt below.
Cut 1 slit towards the middle of your quesadilla. Add each of your quesadillas add-ins to one-quarter of the tortilla. Fill the last section with your tempeh and veggie mixture. Fold over each tortilla section until combined. Fry in another pan with a little oil or spray for 3-5 min on each side or until the tortilla turns golden brown.
Top with More Avocado Cilantro Lime Creme, fresh cilantro, and other desired toppings. Eat!
Green Chile Coconut Rice with Sweet Potato and Black Beans
A restaurant-quality rice dish with extra veggies to make a wholesome meal that everyone will be asking for more of.
Ingredients
1-1/2 cup Calrose or other “sticky” rice
1 cup water/vegetable broth
3/4 can coconut milk
1 Tbsp coconut oil
1 sweet potato, chopped
1 jalapeno, seeded and diced
1 poblano pepper seeded
Zest and juice of 1 lime
1 medium onion, chopped
1 cup coarsely chopped cilantro
1/2 cup spinach
1 4oz can mild green chiles
1 tsp cumin
Salt to taste
Directions
Chop the sweet potato into cubes. Lightly toss in olive oil, salt and pepper. Add to a baking sheet and roast in the oven at 400 F for 35-45 minutes. Meanwhile, lightly coat the peppers and onions in olive. Add to a separate baking sheet (and oven door if you have one) and broil on high for 5-10 minutes or until slightly blackened. Feel free to flip them 5 minutes in to get an even char.
Take the peppers out and let them cool. While cooling, add poblano pepper, green chiles, spinach and cilantro to a blender. Add some of the coconut milk in to help make the puree. Blend until a smooth sauce is formed.
Add the puree to a medium-sized pot with the rest of the coconut milk, water/broth, and coconut oil. Pour in the rice and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until rice is tender.
When the rice is cooking, chop the onion and jalapeno. Rinse and drain the black beans. When the rice is almost done, gently fold in the jalapeno, onion, sweet potato, cumin and black beans. Continue cooking until rice is done and veggies are warm. Remove from heat and add salt, lime zest and juice. Gently stir.
Top with guacamole, more chopped jalapeno, chopped cilantro and other fresh ingredients.
Make A Sauce To Pair With Your Main Course
They say “SAUCE IS THE BOSS.” And whoever came up with that saying, I’d have to agree with them. Sauces help pull your meals together + keep your tastebuds from getting bored. Super simple to make, I recommend making at least two of these sauces for the week.
Avocado Cilantro Lime Creme
The Crème de la crème of all sauces. Bright. Vibrant. Tangy. And goes with just about anything on this menu list.
Ingredients
3/4 cup greek yogurt or plant-based yogurt
1 ripe avocado
1/2 cup cilantro, tightly packed
1/4 cup lime juice
1 clove garlic
1/4 tsp sea salt
Directions
Add all ingredients to a high-speed blender. Blend until smooth. Keep in the fridge for 3-5 days. Makes about 1 cup. Serve with or on salads, tacos, burritos, quesadillas, tortilla chips for a dip, eggs.
Cilantro and Swiss Chard Chutney
The best thing you can do with a bunch of cilantro and five minutes of time. Great on toast, roasted veggies and eggs.
2 cups washed and drained swiss chard
1 cup chopped cilantro
2 Tbsp apple cider vinegar
2 Tbsp olive oil
1 tsp chopped jalapeno
1 tsp chopped red onion
1 tsp coconut sugar
Juice of ½ lime
Directions
Add spinach to a blender to chop it. Add in remaining ingredients. Blend until smooth. Add more apple cider vinegar if needed. Keep in the fridge for 3-5 days. Makes about 1 cup.
Chimichurri Vinaigrette
This is more of a South American sauce than Mexican, but it still has Jalapeno in it, eh? Use this sauce to top, saute or marinate your veggies in - along with adding into burritos, tacos, and quesadillas.
Ingredients
1/2 cup olive oil
1 bunch parsley rinsed and dried
1/2 ripe tomato
1 clove garlic
1/2 cup apple cider vinegar
1 tsp coconut sugar or honey (I usually use coconut sugar)
Juice of 1 lemon or lime
Salt and pepper to taste
Directions
Put all ingredients into a blender or food process. Process until you reach a smooth consistency. This should be a pretty thin sauce. Add more liquid if it’s too thick. Add salt and pepper to taste. Keeps in the fridge for 3-5 days. Serve with or on salads, veggies, tacos, burritos, quesadillas, eggs and more.
Choose a Dessert (Or Two)
I have a sweet spot for desserts.
I like to make desserts that can also double as an on-the-bike-friendly snack. This means a little less fat and more carb-forward dessert, but it also depends on the duration and intensity of the ride you are on. I’ve included a few suggestions for substitutes in these desserts so you can choose to take them on a ride or simply just enjoy them as a dessert
Mexican Chocolate Avocado Truffles
Ingredients
3 ripe avocados (try with baked sweet potato or bananas for on the bike!)
3–4 Tbsp maple syrup
1/4 cup nut butter (I used almond)
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 tsp salt
1/4-1/2 tsp cayenne pepper
1 tsp cinnamon
For coating
1/4 cup shelled pistachios, finely chopped
1/4 cup unsweetened shredded coconut, finely chopped
OR
2-3 Tbsp coconut sugar
2-3 Tbsp Tbsp cinnamon
Directions
Add the avocados into a food processor or blender. Add the maple syrup, nut/seed butter, and vanilla. Process until smooth, without any lumps of avocado. Add the cocoa powder, salt, cayenne pepper and cinnamon. Process until combined. Freeze until firm enough to roll into balls (2-3 hours). Prepare your desired coating(s). Roll the avocado chocolate mixture into balls and coat evenly. Enjoy! Store in the freezer. When ready to eat, take out and let thaw for 5-10 minutes for that creamy pudding texture.
Mexican Chocolate Nice Cream
Ingredients
1/3 cup unsweetened cocoa powder
1 tsp ancho chile powder
½ tsp ground cinnamon
4 large frozen bananas, broken into pieces (4 cups)
1 tsp pure vanilla extract
A sprinkle of coconut sugar
Topping ideas
Almond slices
Banana slices
Chocolate chips
Coconut shreds
Directions
In a small bowl combine cocoa powder, ancho chile powder, and cinnamon. Whisk in 1/3 cup boiling water; let cool to room temperature.
In a high-speed blender or food processor pulse banana pieces on low to medium-low until crumbly, stopping and scraping down sides once or twice.
Add cocoa mixture and vanilla; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding 1 to 2 Tbsp. cold water if needed.
Serve immediately with toppings or transfer to a 1-qt. container and store in the freezer up to 1 week
On the bike tip: Love this nice cream so much you want to take it with you on a ride? Add the cream mixture to a reusable food pouch like the WeeSprout for easy enjoyment on the bike.
Try More Of These Mexican Menu Ideas
Here are a few of the menu items I tried over the course of the week. Feel free to pick one or two, add your own preferred tweaks and enjoy a weeklong fiesta of fine Mexican eating.
Coconut Green Chile Rice Burrito and Veggies with Guacamole and Roasted Red Pepper Black Bean Dip
Mexican Egg Bake burrito with black bean dip and fresh salsa
Tempeh + Mushroom, Onion and Asparagus Toast with hardboiled egg, ricotta cheese and Avocado Cilantro Lime Creme
Cilantro and Swiss Chard Chutney Toast with hardboiled egg, tomatoes and avocado slices
Tacos: Fill with any main course dish, add a sauce, fresh toppings like tomatoes, chopped cabbage/lettuce and feta or goat cheese
Tempeh + Mushroom, Kale and Asparagus mix over rice with Chimmichurri sauce and chopped cabbage
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