Tomorrow, Mexican-Americans celebrate the Mexican army's victory over French forces at the Battle of Puebla in 1862, in what has subsequently become known as Cinco de Mayo. Today, peoples of all ethnicities celebrate the occasion with Latin-flavored festivities, fine foods and exquisite drinks. We at REDD have culled some of our favorite recipes and cocktail mixes for your benefit, so that you, too, might conquer whatever felicitous happenings the day sends your way.
Delish.com features some killer victuals:
The Ultimate Guacamole
- 2 ripe avocados, peeled and pitted
- 1 medium lime, juiced
- 1/4 cup(s) red onion, finely chopped
- 2 tablespoon(s) cilantro, chopped
- 1 clove(s) (small) garlic, finely chopped
- 1 teaspoon(s) kosher salt
- 1/2 teaspoon(s) black pepper
- 1 tablespoon(s) jalapeño pepper, finely chopped
- Place avocados and lime in medium bowl, and lightly mash with fork. Stir in remaining ingredients.
- Serve immediately or cover and chill up to 3 hours. Nutrition information given is for 1/4 cup.
Mexican Grilled Corn
- 2 tablespoon(s) low-fat mayonnaise
- 2 tablespoon(s) nonfat plain yogurt
- 1/2 teaspoon(s) chili powder
- 4 ear(s) corn, husked
- 4 tablespoon(s) finely shredded Cotija (see Shopping Tip) or Parmesan cheese
- 1 lime, quartered
- Preheat grill to medium-high.
- Combine mayonnaise, yogurt and chili powder in a small bowl.
- Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
- Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
- 1 can(s) (10 3/4 ounces) Cheddar cheese soup
- 1/2 cup(s) low-fat (1%) milk
- 1 jar(s) (16 ounces) mild or medium-hot salsa
- 1 bag(s) (7 ounces) baked, unsalted tortilla chips
- 1 can(s) (16 ounces) fat-free refried beans
- 2 jalapeño chiles, thinly sliced
- 1 cup(s) shredded Cheddar cheese
- Preheat oven to 400° F. In 13" by 9" ceramic or glass baking dish, stir undiluted soup with milk; spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar.
- Bake 20 minutes or until hot.
CocktailTimes.com has a few salacious suggestions:
- 2 oz tequila (silver)
- juice of one lime
- 1 oz orange curacao or triple sec
- 1 cup ice cubes
- salt (optional)
- Garnish: lime wedge
Rub the rim of a margarita glass and dip it into salt. Mix tequila, lime juice, triple sec and ice in a blender. Pour into a glass and garnish with a lime wedge.
- 2 oz. Don Eduardo Anejo Tequila
- 1/2 oz. fresh lime juice
- 1 oz. grapefruit soda
- Garnish: lime wedge
Build over ice in a tall glass and serve with a salted rim. Garnish with a lime wedge.
- 1.5 oz silver tequila
- 4 oz tomato juice
- juice of half lime
- 4 dashes of Cholula
- 2 dashes of Worcestershire sauce
- pinch of salt and pepper
- pinch of horseradish
- Garnish: celery stick
Mix all ingredients in a cocktail shaker with ice. Pour into a tall glass and garnish with celery.