Bring out the Mariachi band, crack open the cerveza, pull out the sombrero and put on the brightly colored poncho (you know you have one tucked away somewhere, just waiting to be worn). Amigos, it’s Cinco de Drinko Mayo!
Now, Lauren and I aren’t Mexican, but as foodies and thorough-bred Southern Californians, we have quite an appreciation for Mexican food, drink and fiestas! We are so lucky to be residing in San Diego — just 30 minutes north of the border — for a few reasons:
1. We can stop at nearly any hole-in-the-wall taco stand and be fully assured that we are grubbing on authentic Mexican cuisine.
2. There are more taco shops in San Diego than McDonald’s and Starbucks, combined. (I made this one up, but I think it’s true)
3. Cinco de Mayo is practically every week. It’s known as Taco Tuesday…
In honor of the American Mexican holiday, here are a few fantastic fiesta recipes. OLE! (cue wrist rotation and finger snap)
Cheesy Bueno Bean Dip:
Ingredients:
2 cans of fat-free refried beans
1 1/2 cups cubed pepper jack cheese, plus 2/3 cup shredded for the top
1 cup mild or hot salsa
hot sauce (optional)
tortilla chips
Directions: Preheat oven to 375 degrees F. Mix the beans, cubed cheese, salsa, and hot sauce (optional) in the baking dish. Top with shredded cheese. Bake for 35-45 minutes, or until heated through and top is bubbly. Serve right away with tortilla chips.
Add beans, cubed cheese, and salsa to a big 13 x 9 baking dish (or similar size).
Mix together, and spread in the dish, evenly.
Top with cheese, obviously.
Bake until cheese on top is melty and bubbly. Don’t let it cool. You would be a fool to let this dip cool. Take a chip and DIG IN! (maybe just blow on it a little so it doesn’t scorch your tongue.)
Ok you have done enough work now, treat yourself to a frosty marg. Our neighbor, Pearl, taught us a great way to cut down on the sugar and calories, without compromising the flavor. Skip the margarita mix and go with the Skinny Margarita, which is the simple mixture of tequila, triple sec, and fresh lime juice. Just be sure to serve over lots of ice…they pack a mean punch.
Pico de Gallo
Ingredients: Tomato, garlic, cilantro, onion, lime juice, jalapeno, salt
Directions: chop, dice, and mince ingredients, then combine.
*Little Yellow Note: We did not provide measurements of the ingredients, because it is really up to your taste buds! Just go with it.
De-seed the vine-ripened tomatoes.
Coarsely chop the onion, clove of garlic, and jalapeno (de-seed for milder pico)
Add some fresh cilantro, salt and pepper, and fresh lime juice, along with the other ingredients and pulse in the food processor until desired texture.
*Little Yellow Note: the cilantro used in our pico de gallo, happens to be a special “Italian Cilantro” from the CSA produce basket. It was so different looking, it almost resembled dill, but it is most definitely cilantro. Regular cilantro will do just fine, too.
The longer it sits, the better it tastes. So prepare in advance, if possible.
Hold up, let’s RECAP:
Happy Cinco de Mayo!
Cliché? Yes. Do either of us have a trace of Latina in our blood? No. Do we celebrate Cinco de Mayo anyways? Yes. Why wouldn’t we? It’s a fabulous excuse to eat Mexican food and drink margaritas.
In addition to the Bean Dip and Pico de Gallo (explained in detail above), here’s a handy little round-up of some LYK recipes for your Cinco de Mayo fiesta! Enjoy!
Ceviche – So it’s not technically a Mexican dish but it looks very festive!
Adios, amigos!
De la Cocina amarilla pequeña,
Chrissy y Lauren
