Happy Cinco de Mayo all! Cinco de Mayo has always been one of our favorite holidays to celebrate with spicy food and drinks. I have to admit I rarely drink alcohol but I do enjoy a good margarita now and then. It’s just as tasty to leave out the alcohol and make it a mocktail. Mangonada margaritas are made with chamoy sauce and are a favorite among New Mexicans. What is chamoy sauce? Well, it’s described as a salty, sweet, sour and spicy sauce made from a combination of dried fruits such as apricots, mangos or plums with chili powder, salt and sugar. Many of our farmer’s markets or outdoor arts & craft fairs will have a booth selling these tasty chamoy margaritas in a mason jar with lime and Tajin seasoning around the rim. They can be made with other citrus and tropical fruits but mango seems to be the most popular. The explosion of flavors is like nothing you’ll ever taste. I love the tangy salty flavors that are blended with the sweet fruit, spicy chamoy and Tajin spices. And, one day while I was in Spouts Market, I found a bag of spicy chamoy gummi worms . . . OMG they are amazing and fun to put a couple in your margarita! So cute and tasty too. If you haven’t tried one of these tasty drinks, it’s time to make one. You will be happy you did!
It’s no secret that Cinco de Mayo is my favorite holiday for food. It reminds me of bright and festive colors with the sounds of Mariachi’s playing in the background. And the food . . . Oh, how it makes my mouth water! This year we’re having Taquitos which are fun to dip in your favorite guacamole or salsa. I’ve found that the key to making perfect taquitos is picking the right corn tortilla. Some corn tortillas are too soft and will fall apart when you try to roll them. But if you find a good thin tortilla that has a coarser texture they will hold together when rolled, and easier to pin together with a toothpick. Another key is to pan fry the tortillas for a few seconds on each side. The small amount of oil left on the tortillas enables them to crisp up nicely in the oven so that you don’t have to fry them. I cheated and used Frontera’s Barbacoa slow cook sauce to add the wonderful flavors to my roast. I then shredded the beef along with some grated Oaxaca cheese to make a tasty filling. They turned out so good, I plan on making another batch soon, maybe trying chicken next. Happy Cinco de Mayo all! Continue reading →
My favorite food holiday by far is Cinco de Mayo! This holiday celebrates the Mexican culture and heritage with festivals and parades but mostly with great Mexican food. While I don’t need an excuse to eat Mexican, I always look forward to making something special to celebrate the day. I’m making quesadillas filled with marinated steak, thin sliced potatoes and poblano chiles. It’s Muy Bueno! Paired with guacamole and salsa makes this quesadilla a party for your taste buds! Happy Cinco de Mayo all!