It’s Cinco de Mayo
Simple guacamole and delicious margaritas. The perfect start to your Cinco de Mayo celebration.
Happy Cinco de Mayo, everyone! I’ve been a little busy outside the kitchen for a change so today’s fun fiesta is a welcome respite. Thanks to the people at Cuervo and Corona (with a little help from college bars everywhere), Cinco de Mayo is now recognized and celebrated nationally — at least in America!
Until 20 or so years, Cinco de Mayo (Spanish for the fifth of May) was a little known and voluntarily observed holiday commemorating the Mexican’s army’s unlikely victory over French forces at the Battle of the Puebla on May 5, 1862. The date has limited significance nationwide in Mexico and is primarily celebrated in the Mexican state of Puebla. Often confused with Mexican Independence Day, which is September 16th, Cinco de Mayo is now observed in the U.S. and around the world as a celebration of Mexican heritage and pride. And margaritas!!
No matter your reasons for celebrating, it’s spring and it’s a great excuse for gathering your amigos and amigas for happy hour at your place! Serve up some silky smooth guacamole and a pitcher of the most delicious fresh margaritas you’ll taste this side of the Rio Bravo del Norte.
Instead of dusting off your Gypsy Kings CDs (how predictable!), check out some of my favorite odes to Cinco de Mayo for your iTunes mix.
- War, “Cinco de Mayo,” from their 1982 album Outlaw
- Ween, “Buenas Tardes Amigo”
- Cake, “Mexico” from Prolonging the Magic (my favorite waltz!)
- Liz Phair, “Cinco de Mayo” from Whip-Smart
Serve up your guacamole in a beautiful piece of pottery like this gorgeous little black dress of bowls from my friend Leslie’s wonderful creations at Purple Pear Pottery.
Recipe: Guacamole
Serves 6
Ingredients:
4 large, medium firm Avocados (7 oz each, pitted and peeled)
2 medium scallions, white and light green parts only
5 Tbl. fresh cilantro
1/2 cup diced tomatoes
1 medium lime
1 tsp. chili powder
1/2 tsp. cumin
Sea Salt to taste
Homemade or store bought tortilla chips
Preparation:
Grate the zest from the lime and squeeze the juice. In a large mortar (or bowl), mash the avocados with a pestle or potato masher (I actually use my hands for the best texture). Stir in lime zest and 2 Tbl. of the the juice. Add scallions, cilantro, chili powder, cumin and 1/4 tsp salt. Season to taste with more salt and lime juice if needed then fold in tomatoes.
“They” say not to waste your good tequila on a sweet margarita but I say, Go Big or Go Home. Cuervo is okay but Sauza’s Hornitos takes it up a notch. If you’re not the margarita kind of guy or gal, sip on a small batch of the smokey and smooth Leyenda del Milagro Tequila… you may give up water forever!
Recipe: Meyer Lemon Margarita
Makes 1
Ingredients
3 oz. fresh Meyer Lemon Juice
1 1/2 oz. Tequila
1 oz. Cointreau
sea salt for rimming glass (I used pink grapefruit sea salt for added color)
Preparation
Rub the rim of a margarita glass with a meyer lemon slice. Swirl the rim through a small pile of kosher or sea salt to salt the rim. Put the meyer lemon juice, tequila, and triple sec in a cocktail shaker, add ice and shake for 15 seconds.Put a few cubes of ice in your glass. Strain the cocktail into the glass and garnish with a lemon round.
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