When I think of Cinco de Mayo, three items come to mind:
Each of these three recipes are very easy to make, require minimal ingredients and can easily be duplicated to feed a hungry group after a long day of work.
While in college, one of my amazing roommates would treat myself and many of our friends with “real” Mexican food. Now if you’ve ever been to Oklahoma, or you live here, you know that good Mexican food is not the easiest to find. She could be cooking for just us, a house of three girls, or it could end up being close to 20 people. This particular salsa recipe was one that she made regularly when a group of people was expected.
Boil the tomatillos, jalapenos and garlic together until soft. After they are boiled, remove from the water and place in a blender. Add chopped cilantro and green onion to taste.
If you’ve read my biography, you will have seen that originally I am from California where my family has been growing lemons, avocados and wine grapes for four generations. Needless to say, when it comes to guacamole, I can be very picky. I am a bit of traditionalist when it comes to making it and don’t like adding a lot of extra items.
When I’m making guacamole just for myself, this is usually all that is in mine. Some like more items added such as:
Slice around the avocados vertically. Place the half with the pit in your non-dominant hand and a larger chef’s knife in your dominant hand. Carefully whack it into the seed and gently twist. Once the pit has been removed from all of them, use a spoon to gently scoop the meat of the avocado from the skin. Place all the avocado halves in a large mixing bowl and gently begin to cut them into cubes. Once they are in smaller cubes, you can use a fork to mash them. Add in your desired ingredients to taste.
Guacamole is a hard one to have a definitive recipe with set measurements as everyone has different preferences.
In my opinion, Hass avocados work best for guacamole because they have more of a buttery texture and better flavor in comparison to other varieties. By adding either lemon or lime juice, you are not only giving it some additional flavor but you are also helping to prevent the avocado from turning brown.
I have to say, margaritas are probably one of my all-time favorite alcoholic beverages. No matter the time of year, they are always refreshing and can compliment many dinners and this recipe is no exception. The problem again is that everyone has a slightly different preference taste wise. Some like it more sweet while some like it to have a stronger lime flavor and then you have the great debate on a sugar or salt rim or to have it over the rocks or blended. This is my personal favorite Cadillac margarita recipe and you are more than welcome to tweak it for your preferences.
** I made my own sugar syrup with equal parts sugar and water on the stove over medium heat. Continue stirring until the sugar has dissolved and then let cool before adding
For a salt or sugar rim, run a lime around the rim of the glass. Pour a small amount of salt or sugar onto a small plate and dip the rim in until it is thoroughly covered. Combine the liquid ingredients into a shaker. Once combined, taste to determine if you would like it sweetened. (Most people do.) Fill a glass with ice. Pour in the margarita mixture and add a lime wedge to the rim if desired.
If you have anyone underage or simply don’t want the alcohol taste, the non-alcoholic ingredients can still be combined together to create a wonderful beverage by adding lemon-lime soda of your choice!