Celebrate Cinco de Mayo!

How can you not feel good about Mexican food? There's something about the culture that just gives you a warm feeling, both literally and figuratively. Having spent some time in Mexico City, I was exposed to the best that the country had to offer.  The food is much simpler than what you typically see in Mexican restaurants here in the U.S. I find it interesting that many Mexicans do not celebrate Cinco de Mayo as we do here in the States, despite the fact that the holiday commemorated the Battle of Puebla, when the outnumbered Mexican troops defeated the French. For those of us who observe Cinco de Mayo by indulging in typical Mexican fare, here are a few suggestions that will round out any party.


I was never a big fan of guacamole until my husband brought a molcajete back from one of his trips to Mexico.  It took three days to season it, but well with the effort.  You can find on on line at Williams Sonoma if you want to make it as authentic as possible, otherwise, a heavy ceramic or wooden bowl will do the trick.  Beware: this disappears quick, so you might want to double the recipe!

Guacamole (means 'avocado sauce' in Spanish)
2 ripe avocados
1 T fresh lime juice
1/2 c. seeded and chopped tomato
1/2 c. chopped onion
1 fresh jalapeno pepper, seeded and finely chopped
1/4 t. kosher salt
2 T fresh cilantro, chopped

Mix tomato, onion, jalapeno with lime juice and salt.  Mix in avocado until thoroughly incorporated and then fold in cilantro.  Season to taste and top with diced tomatoes and cilantro. Serve with restaurant style tortilla chips. (I prefer the blue corn chips :)


Salsa
I've made it from scratch, but here's my quick, semi-homemade version:

1 jar of your favorite salsa
1/4 onion chopped
1 fresh jalapeno pepper, seeded and chopped
2 tomatoes, seeded and chopped
2 T fresh chopped cilantro
Juice of 1 lime

Pour salsa into a bowl and add remaining ingredients.  Add additional cilantro and lime to taste.

Grilled Stuffed Jalapenos
Thanks to my friend Dave Ortego for introducing me to this easier and healthier version!

Large, fresh whole jalapeno peppers
Cream cheese
Prepared packaged bacon

Slice peppers lengthwise and scoop out inside, leaving the stem intact.  Fill with cream cheese and top with chopped bacon.  Can be cooked on the grill or put under the broiler until peppers are soft and tops are slightly browned.


Black Bean and Chicken Chilaqulles (chee-tah-Kee-lays)
1 c. thinly sliced onion
5 cloves garlic, minced
2 c. shredded cooked chicken breast
1 can black beans, rinsed and drained
1 c. chicken stock
1 7 oz. jar salsa
15 corn tortillas, cut into 1 inch strips
1 c. shredded queso blanco (found with the more exotic cheeses in the produce dept.)

Preheat oven to 450 degrees. Cook onion in large, non-stick skillet with 1 t. oil.  Saute until browned, about 5 min. and add garlic- cook 1 min. Then add chicken and transfer to medium size bowl.  Stir in beans.  Add salsa and broth to pan and bring to boil.  Reduce heat and simmer 5 min.  Set aside.  Place half tortilla strips in bottom of 11 x 7 inch baking dish coated with cooking spray.  Layer half chicken mixture over tortillas, top with remaining tortillas and chicken mixture.  Pour broth mixture evenly over and sprinkle with cheese.  Bake for 10 - 15 min. until tortillas are lightly browned and cheese is melted.


Chili's Presidente Margarita
Shhh.... you didn't get this from me!

2 oz. Sauza tequila
1 oz. Presidente brandy
1 oz. Rose's lime juice
5 oz. sour mix
fresh limes
Kosher salt
Ice cubes

Squeeze lime over ice cubes in cocktail shaker.  Add remaining ingredients except salt.  Shake well and strain over ice cubes in salted rimmed glass. Garnish with lime slice.

Sangrita - Tequila's Best Friend
Sangrita is a mixture of tomato, citrus juices and seasonings created hundreds of years ago in the agave-growing Mexican state of Jalisco as a drink to soothe the burn of homemade tequila.  Sipping sangrita with tequila soon became a Mexican tradition and one that I was exposed to at various times while in Mexico City. Sangrita means "little blood" in Spanish and is often sipped alternately with premium tequilas.

2 c. tomato juice
1/2 c. freshly squeezed orange juice
1/2 c. freshly squeezed lime juice
2 T grenadine syrup
2 T Worcestershire sauce
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. hot chili powder

In clean glass jar with tightly fitting lit, combine all ingredients, cover and shake well.  Chill for 2 hours until well chilled. Can be stored in refrigerator for up to a week... if it lasts that long!