Terrific Tacos and Spectacular Cocktails for Cinco De Mayo
Time to shake some maraccas again because Cinco de Mayo is bound to happen!
“Cinco de Mayo—or the fifth of May—is a holiday commemorating the date of the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.” (History)
Are you ready with your Mexican filled dishes?
If not yet, then try these delish tacos and cocktails to satisfy your guests! It’s munchin time this May. These are perfect when you’re eager to host a marvelous Mexican fiesta.
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California Chicken Tacos with Corn and Red Cabbage Slaw
“This is a great mix-up for Taco Tuesday. The slaw was a great combination of all the usual taco fixings. Instead of cooking the corn in the husk, cut the kernels off the cob and charred them in a cast iron skillet. Some leftover slaw in a warm tortilla made a solid not-sad-desk-lunch.”
Chipotle Braised Lamb Tacos with Balsamic-Soaked Raisins
“It was absolutely delicious. The paste was exceptionally easy to make, as was the rest of the recipe. The ‘salsa’ was so interesting with the olives and balsamic soaked raisins. It was such a lovely sweet and sour combination, and the sour cream cut through the fatty gaminess of the lamb. This would also be great with beef and pork.”
Coconut-Lime Pork Tacos with Black Beans and Avocado
“The care that went into flavoring these tacos is what makes them wonderful. A serious, toasted spice blend gives them another dimension, and the lime and pineapple juices another still. Then everything gets tempered in a cloak of creamy coconut milk.”
Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)
“Your new trick for vegetarian taco nights, summer brunches, and fridge-clearing, last-minute dinners.”
Not Your Traditional Korean Tacos
“Let’s face it: Korean tacos were about the least traditional tacos you could get, until the Kogi truck rolled out in LA. Now they’re a food-fusion staple. The amazing mix of flavors makes these tacos uniquely delicious!”
Scrambled Egg Tacos with Avocado
“A perfect meal for breakfast, lunch or dinner. Love it with habanero chilies and a little cilantro, and loved the idea of trying them with whipped cottage cheese!”
Honeyed Peach Melba Bellinis
“Each element of this cocktail can stand on its own: the wonderful honeyed peach sorbet, the raspberry syrup, the prosecco. But when they’re all mixed together, you get something special — something unforgettable.”
“Just in time for a party, here’s a margarita that lets all of the natural flavors shine through.”
“This cocktail is something of a vintage cocktail that was dusted off and written up first by Gary Regan in The Bartender’s Bible and then in an article by Terry Sullivan. It gives tequila the Negroni treatment, which results in something interesting, elegant, and a fun alternative to a margarita.”
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