Celebrate Cinco de Mayo in style by serving some of the tasty treats below. Your guests will love it. Ole!
What would a Cinco de Mayo celebration be without some tequila? This unaged and vibrant Blanco tequila meets its match in this fresh and simple citrus cocktail.
2 parts Tres Agaves Blanco Tequila
2 part Fresh Squeezed Tangerine Juice
1 part Fresh Squeezed Lime Juice
Rim glass with pink sea salt. Shake all ingredients together; double strain and serve straight-up in a martini or coupe glass. Garnish with tangerine twist.
Move over, boring popcorn. The Spicy Queso Popcorners are popped, (never fried) corn chips made with a chef-inspired medley of red and black peppercorns to bring intense heat to every bite! Made with non-GMO corn, Spicy Queso PopCorners are Certified Gluten Free and contain no artificial flavors, colors or preservatives.
Tropical Mango Guacamole
Mango (not avocado) is the star of this super yummy (and super refreshing) mango guacamole.
- 1 each ripe mango, diced into 1/4-inch cubes
- 1/4 cup of jicama, diced into 1/4-inch cubes
- 1/4 cup red onion, finely chopped
- 1/4 cup of garlic, finely chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 2 each ripe avocados, peeled
- 2 tablespoons cilantro, chopped
- 1 tablespoon red pomegranate seeds (optional for garnish)
In a medium size bowl, mix the mango, jicama, onion, garlic, lemon juice, salt and black pepper. Set aside. In another bowl, add the peeled avocado and mash until soft. Add the mango mixture to the avocado and mix. Top with cilantro and pomegranate seeds (if using), and serve with tortilla chips.
Recipes Developed by Ricardo Muñzo-Zurita, Azul Restaurantes, Mexico City
Sure, you could make a supermarket run for tortillas, but why would you when you could easily make your own? This recipe for homemade corn tortillas from the Institute of Culinary Education’s Tacos and Tequila recreational class shows how easy (and delish!) they are to make.
HOMEMADE CORN TORTILLAS
Makes about 8
1 cup powdered masa harina for tortillas (Maseca brand is widely available)
3/4 cup water
1. Make the Dough: In a mixing bowl, combine the masa harina and water. Mix by hand, kneading until thoroughly combined, about 2 minutes. Cover and let stand 15 minutes.
2. Adjust the dough: Gently squeeze dough. If it is stiff, knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky.
3. Divide evenly into 16 pieces and roll each into a ball. Cover with plastic.
4. Heat griddle or skillet. Line a plate with a clean side towel.
5. Press the Dough: Line a tortilla press with two sheets of plastic wrap. Place a dough ball between plastic wrap and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.
6. Cook the Tortillas: Lay tortilla onto hot griddle Cook 30 seconds and flip. Cook 30 seconds more—tortilla should puff. Flip again. Continue to flip until the tortilla has puffed and charred in a few spots on both sides.
7. Transfer to the plate you lined with towel. Wrap the tortillas in the towel to capture any steam.
Repeat pressing and cooking remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.
Mexican Chocolate Ice Cream
After dinner, scoop up some yumminess by serving the Three Twins’ Mexican Chocolate Ice Cream. Made with decadent chocolate, a hint of vanilla, and smooth cinnamon, it’s the perfect way to top off your celebrations.