The Mexican Bagel by guest barista GQ Money

Looking at the history of wrestling it’s easy to see how important heritage and culture is, not just to the wrestler, but to the fan base that makes a connection to him or her as well. Food is very similar, and my weekend tradition growing up was a Sunday bagel and lox brunch while watching some wrestling, a tradition I’m sure was shared by many of my fellow Jewish wrestling fans.

As an adult those traditions change, and as a 44-year old vegan I don’t have my traditional Sunday brunch anymore, you know with the cream cheese and the salmon, but that doesn’t mean I have been deprived of the flavor I love and the memories it creates when I taste those flavors. Some of you may have read the word vegan and thought about clicking away, but I assure you this recipe is perfect for the carnivore, dairy enthusiast, and lox lover; not to mention my plant-based practitioners looking to tickle those taste-buds with a salty umami treat that screams authentic, despite the many twists, turns and changes to the tradition.

Trust me when I say this recipe is a gift and it may very well break the internet, so I apologize to Mr. Corino if your site can not handle the buzz this blog post will bring, but it’s something I must give to the world for no other benefit but benevolence, as it’s something the world needs right now. You may ask why the Mexican Bagel and the answer is simple.
Necessity.

I don’t always have fresh bagels in my house, but I do always have tortillas, and if you’re a seafood eater, lox can get expensive. This recipe is cheap, easy, convenient, and combines the best of two cultures and cuisines.

INGREDIENTS

- Flour Tortilla, preferably large burrito size
- Cream cheese or dairy free alternative (I prefer VioLife plant-based cream cheese alternative)
- Everything bagel seasoning (available at Trader Joe’s and other grocers)
- Sliced tomatos
- Sliced onions (I prefer pickled onions I make and store in my fridge)
- Capers (the magic ingredient)

At this point the recipe is pretty obvious and simple, but as I breakdown the steps I’ll give you a few notes I’ve come to realize after eating this a lot lately.

Take your tortilla, generously schmear it with cream cheese, and sprinkle it with the Everything Bagel Seasoning.

Everything bagel seasoning is a blend of sesame seeds, poppy seeds, garlic, salt and onion, that not only adds flavor, but also adds little bits of texture truly adding to the enjoyment of this recipe. I’ve been in a pinch and made my Mexican bagel without the seasoning and I have to admit, it’s just not as good.

2. Grab a spoonful of capers and add them to the top.

Capers are wonderful salty little pearls that pop with profound punch and brininess that almost mimic the flavors of smoked salmon, well at least the more subtle Nova variety. I suggest keeping capers in your fridge as they really punch up recipes from Italian to Greek to American and much more, and they add a great sense of saltiness to anything that needs a little savory yet subtle sea-like satisfaction.

3. Add your sliced tomatoes and onions.

This part is based on personal preference as I know Steve Corino hates onions but in my opinion it adds another layer of flavor and sharpness that balances everything we are creating. As I mentioned in the ingredient list i like to pickle my onions which adds a level of acidity that really plays well in cutting the saltiness of all these other flavors.

4. Finally, fold it or roll it. Burrito or quesadilla, you make the call.

You’re going to love this. I guarantee it. Everything you love about a bagel and lox but cheaper, easier, and more accessible to make.

And do you know what goes great with a Mexican Bagel? How about a nice cup of Squared Circle Cafe Gold Blend, my personal favorite. And I’ll make it even better for you by giving you 10% off your order by entering the coupon code “mexicanbagel” at checkout.