It’s Cinco de Mayo—time to bring out the margaritas, pass around the salsa, and let the mariachi band play! May 5th actually commemorates the 1862 victory at the Battle of Puebla, when the Mexican army defeated the French. However, in the United States, the holiday has become a celebration of pride for all of Hispanic descent—but no matter what your background is, everyone can join in the food, dancing, and fun of Cinco de Mayo! Óle!
Let’s Get the Party Started!
- 12 oz frozen limeade concentrate
- 12 oz cheap Tequila
- 12 oz domestic beer (not light beer)
Blend with ice and enjoy!
- 2 cups tequila
- 1 cup triple sec
- 3/4 cup fresh lime juice
- 3/4 cup sweetened lime juice
- 3 cups ice
- kosher salt
- 8 lime wedges
- Combine the tequila, triple sec, fresh lime juice, sweetened lime juice, and ice in a large pitcher; stir.
- Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill glass with margarita mixture; repeat for each serving.
1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped
Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.
Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.
Then spread a layer of chips over the beans, top with layers of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.
Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm.
4 cloves garlic, minced
1/4 sweet red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 red chiles, seeded and finely chopped
4 tablespoons olive oil,divided
Juice of 1 lime
Salt and pepper to taste
Pinch of cayenne, for garnish
Cut the avocados in half lengthwise and remove the seeds. Scoop out the meat into a medium-size bowl and mash with a fork. (Do not process in a food processor or blender.)
Gently stir in the garlic, red onion, jalapeno pepper, red chiles, 3 tablespoons of the olive oil, and lime juice. Add salt and pepper to taste.
Transfer to a serving bowl, if necessary. Drizzle the remainder of the olive oil over the Guacamole and sprinkle with cayenne for presentation. Serve immediately. Makes 3 cups.
Note: Guacamole Dip does not keep well, but adding a tablespoon of lemon juice helps preserve the color.
- 4 large tomatoes, chopped
- 1 onion, chopped
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tomatillo, diced (optional)
- salt to taste
- 1 jalapeno pepper, minced
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa’s heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.