There’s something about cooking that keeps you grounded. After a long week in the classroom, sometimes the best way to unwind isn’t going out — it’s staying in and recreating flavors that remind you of home.
Living and teaching in Thailand with the BFITS Program has allowed me to blend two parts of my life: education and food. And today, I’m sharing a Philly-inspired vegetarian taco recipe that proves teaching abroad doesn’t mean giving up the flavors you love.
From Philly Kitchens to Classrooms
Before you ask if I’m qualified to write recipes, let me tell you about myself. My life before I was a teacher was much more food based. I spent 13 years working in some of Philadelphia’s (United States) renowned restaurants. Some of this time I was a cook, some of this time I was in a management position as a chef.
Throughout my years in the kitchen, I have learned many types of cuisines, from Mexican to Italian to Middle Eastern and others. I would have to say, by far, Mexican is one of my favorite cuisines to reproduce. With that being said, the recipe you are seeing today is a vegetarian take on Mexican tacos.
This is the recipe for a simple and delicious vegetarian taco recipe. This recipe was created as a vegetarian taco recipe for a pop-up taco stand I ran for a short period of time. All of the ingredients for this recipe should be found here in Thailand, especially in the Bangkok Metro area.
For those who choose to teach in Thailand long term, cooking familiar dishes at home becomes part of building a life, not just a career.
Finding Ingredients in Thailand
I do have a preference for the longer, thinner eggplant for this recipe. It could be either the long, thin green or the long and thin black variety. These varieties of eggplant have thinner skin, so they will not need to be peeled. You can find these types of eggplant at any of the supermarkets, local fresh markets, and vegetable stands.
You will find avocados at the Villa Market, but they are usually expensive imported ones. Makro may have some of the local Thai avocados, which are just as flavorful and a lot less expensive than the imported ones. I would suggest checking Makro or a Thai produce stand first for the Thai avocados. If you can’t find them, then just go to the Villa.
For items like the spices, tortillas, and the jalapeño chile, go to a Villa Market. You will surely find these items there. My suggestion for the corn tortillas is the El Charro brand. You will find them in the freezer section of the Villa. They are in a mostly yellow package with some touches of brown on it. These tortillas have an authentic corn flavor that reminds me of the tortillas from the delicious Mexican restaurants in Philadelphia.
Those El Charro brand tortillas also make great tortilla chips if they are deep-fried and salted as well! Tortilla chips would be a great accompaniment to these tacos. Just make some extra guacamole (maybe 2x the recipe) to serve with them, and voila, you have a vegetarian meal that doesn’t seem so boring.
Sharing Food Beyond the Classroom
I’m not saying that I am offering cooking services 😂, but if anyone is reading this blog and you need some cooking advice, feel free to hit me up in our Google Chat, Vic Pinckney. I can advise on troubleshooting, flavor combinations, and technique. Cause good food is good living.
For many teachers in the BFITS Thailand community, sharing recipes and meals becomes part of building friendships. Teaching abroad isn’t only about lesson delivery; it’s about creating a life that feels full.
Spiced Eggplant Taco Ingredients
Spiced Eggplant Tacos
- About 500g Eggplant
- 1 Ear of Corn on the Cob
- 180g Red Peppers (Sliced into .5cm strips)
- 100g Spanish Onion (.5cm strips)
- 5g Ground Coriander
- 5g Ground Cumin
- 5g Ground Paprika
- 2g Ground Nutmeg
- Cooking Oil
- Salt to taste
- 10 Corn tortillas
Guacamole
- 2 Whole Ripe Avocados
- 1 Whole Medium Tomato (Small dice)
- ¼ of a Red Onion (Small dice)
- 1 Whole Lime (Juiced)
- 1/2 Jalapeño Chile or 4 Small Thai Green Chilies (Chopped)
- 3g Fresh Cilantro (chopped)
- 2g Fresh Oregano (chopped)
- Salt to taste
Preparing the Filling and Guacamole
I would suggest beginning this recipe by making the guacamole first. It tastes better as the ingredients sit and marry together over time. Then…
- Mash the avocados with salt until creamy but chunky.
- Add diced tomato and onion.
- Juice the lime, add chopped chilies, cilantro, oregano, and another small pinch of salt.
- Mix well and adjust seasoning.
- Refrigerate for about an hour.
- Dice the eggplant into cubes.
- Slice onions and peppers.
- Cut the corn off the cob.
- Heat a sauté pan on medium-high.
- Add oil, then eggplant and corn.
- Let them brown slightly (5–7 minutes).
- Add peppers and onions.
- Stir.
- Reduce the heat and add spices.
- Stir every 30 seconds for 3–4 minutes.
- Add salt gradually and taste.
- Warm tortillas according to package instructions.
To build your taco, add eggplant filling and top with guacamole. Optional toppings: shredded cheddar, feta, sour cream, pickled onions.
Then enjoy.
Cooking as Part of the Teaching Journey
Teaching abroad changes you in many ways. When you teach in Thailand with BFITS, you don’t just grow professionally; you build routines, rediscover passions, and make space for creativity.
For me, cooking is part of that balance. The classroom gives purpose. The kitchen gives expression.
And sometimes, that’s the perfect recipe.
Teaching in Thailand may shape your career — but cooking keeps your creativity alive.
