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Writer's picturecjceleiro

Cinco de Mayo Drinks and Snacks

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I have always enjoyed Cinco de Mayo, but only because I truly love Mexican food and its show-offy cousin, Tex-Mex. However, even as a child, I was perplexed by the need to dress up in a poncho, sombrero, and oversized mustache to celebrate the Mexican Independence Day. And then I grew up and learned two things:

  1. That's called cultural appropriation, and it's not cute.

  2. It's not Mexican Independence Day!!!

Cinco de Mayo has been looked at in the U.S. as an excuse to drink boatloads of tequila, and I'll admit I've been to my fair share of "Cinco de Drinko" parties in my day, but I was surprised to learn that May 5th is just any ordinary day in Mexico. The only place in Mexico that celebrates Cinco de Mayo is Puebla, since that's where Mexico defeated France during the Battle of Puebla in the Second Franco-Mexican War. It's in your history books, somewhere. But you may have forgotten about it because you were too busy remembering stories about George Washington's cherry tree and wooden teeth. (Spoiler: they're both myths.)


Though for some reason the United States has adopted this victory, the methods of celebration lack tact. Nowadays, there truthfully is no excuse for being purposefully insensitive to any culture. We don't need to dress up as Westernized caricatures of our friends. We don't need to adopt their traditions and pretend they are our own. We certainly don't need to get black out drunk and stumble home in the name of a victory we took no part in. (And I just want to point out that if you support the celebration of Cinco de Mayo in the U.S. and also support the construction of a "wall," then you need to check yourself, now.)


Cinco de Mayo can be celebrated with poise, as a gesture to honor and thank our friends from Mexico who have become an incredibly important pulse in the American demographic. Let's honor and respect what people of Mexican heritage have contributed to our uniquely American society, not with mockery, sloppiness, or a bastardized attempt at an accent, but with the the universal languages: love, kindness, and food.


I need to stop before I get didactic.


With cilantro and a soap box,


~c.j.


 

These recipes are not "authentic." I am not now nor have I ever been a chef specializing in Mexican cuisine. I am not from Mexico, nor have I ever visited. In fact, I'm half-Cuban and half-Italian for anyone who's wondering.


These recipes are designed to be homages to Mexican tradition, with some Americanized twists to make them accessible and distinguishable.


Also, please drink responsibly.

 

FROZEN MARGARITA PITCHER

Yield: About 6 large margaritas


INGREDIENTS

  • kosher salt, to rim glass

  • lime wedges, for garnish

  • 1 cup tequila

  • 1/2 cup triple sec/curaçao/orange liqueur

  • 3/4 cup lime juice (about 6-8 limes)

  • 3 tbsp agave nectar

  • lots of ice (about 5 cups)


DIRECTIONS

  1. Using a lime wedge, wet the rim of margarita glasses. Place kosher salt on a small plate, then gently press the rim of the glass onto the salt so it adheres. Set aside.

  2. To a blender, add tequila, triple sec, lime juice, agave, and ice. Blitz until consistency is homogenous and semi-solid, resembling a slushie. If too loose, add more ice and blitz again. If too solid, add more tequila or water and blitz again.

  3. Pour into margarita glasses. Garnish with lime wedge.

 

GUAVA HIBISCUS MARGARITA

INGREDIENTS

  • kosher salt, to rim glass

  • lime wedge, for garnish

  • 3 oz (2 double shots) tequila

  • 1.5 oz (1 double shot) triple sec/curaçao/orange liqueur

  • 1.5 oz (1 double shot) guava nectar

  • 3/4 oz (single shot) syrup from jarred hibiscus flowers

  • juice of 1 lime

  • tiny pinch (smidgen, if you will) of cayenne pepper

  • 1 jarred hibiscus flower, for garnish


DIRECTIONS

  1. Using a lime wedge, wet the rim of rocks glass. Place kosher salt on a small plate, then gently press the rim of the glass onto the salt so it adheres. Set aside.

  2. To a shaker full of ice, add tequila, triple sec, guava nectar, syrup from jarred hibiscus flowers, lime juice, and cayenne. Shake vigorously until extremely cold, about 30-45 seconds.

  3. Pour into rocks glass. Garnish with jarred hibiscus flower.

 

MEZCAL 75

INGREDIENTS

  • 1.5 oz (1 double shot) agave nectar

  • 1.5 oz (1 double shot) mezcal*

  • juice of 1 lime

  • sparkling wine, for floating

  • lime twist, for garnish

*Mezcal is actually the national spirit of Mexico, not tequila! Unlike tequila, which must be made from blue agave, mezcal can be made from any type of agave. Additionally, the agaves used to make mezcal are cooked in pits before the distilling process, giving it a unique smoky quality you don't get from tequila. Proceed with caution, mezcal can be a bit abrasive if you aren't expecting it. Mezcal is usually found in the tequila section of the liquor store, but if you can't find it, you can simply use tequila.


DIRECTIONS

  1. To a shaker full of ice, add agave, mezcal, and lime. Shake vigorously until extremely cold, 30-45 seconds.

  2. Pour into a coupe or flute. Top with sparkling wine. Garnish with lime twist.

 

STRAIGHT UP GUAC

INGREDIENTS

  • 2 ripe avocados, divided

  • juice of 1 lime

  • 1 shallot, minced

  • 1 clove of garlic, minced

  • 1/2 tsp ground cumin

  • 1/4 tsp chipotle chili powder

  • salt and pepper, to taste

  • cilantro, for topping (about 1/4 cup)

  • tortilla chips or plantain chips, for serving (recommended: plantain chips cut lengthwise, if you can find them)


DIRECTIONS

  1. To a medium bowl, add 1 avocado, lime juice, shallot, garlic, cumin, chipotle chili powder, salt, and pepper. Mix to incorporate, mashing the avocado into a smooth consistency. Set aside.

  2. Dice the other avocado into small chunks. Add to the guacamole, gently folding in the chunks so they do not get smashed. Top with a flourish of cilantro and serve with chips.

 

FONDUE POT QUESO FUNDIDO

INGREDIENTS

  • 1 12 oz jar sofrito (recommended: Goya Sofrito Tomato Cooking Base)

  • 8 oz cheddar cheese, shredded

  • 8 oz Monterey jack cheese, shredded

  • 1/2 cup milk or cream

  • all-purpose flour, for emergency only

  • salt and pepper, to taste

  • tortilla chips, for serving


DIRECTIONS

  1. Turn on fondue pot to medium heat and allow to heat up. Once heated, add sofrito and cheeses, stirring to melt and combine. As you stir, slowly add milk or cream a tablespoon at a time until queso reaches velvety yet liquid consistency. You likely will not need all of the milk, but you can add more if mixture becomes to thick. If mixture becomes too thin, gently add all-purpose flour by the teaspoon until desired consistency is reached. Allow mixture to bubble (especially if adding flour, as this will allow raw flour taste to cook off).

  2. Season with salt and pepper, adjust heat of fondue pot to low, and serve with chips.

*You can also make this stove top following the exact same steps, but you will want the pot to warm for a few minutes on the stove before beginning, and the queso would need to be eaten immediately or served over a warming dish.

 

COLLEGE POPULAR MANGO SALSA

INGREDIENTS

  • 1 red onion, diced

  • 1 jalapeño, seeded and minced. (keep the seeds for extra heat!)

  • juice of 3 limes

  • salt and pepper, to taste

  • 1 12 oz jar roasted red peppers, drained

  • 3 ripe mangoes

  • cilantro, for finishing (about 1/2 cup)

  • tortilla chips, for serving (recommended: Tostitos Hint of Lime, Tostitos Scoops, or any other restaurant style chip, as this is a very chunky salsa and a big chip is needed here)


DIRECTIONS

  1. In a large bowl, combine red onion, jalapeño, lime juice, and a pinch of salt. Allow to sit at least 15 minutes while you dice the other ingredients. This allows the lime juice to quickly "pickle" the red onion and jalapeño, toning down their assertiveness and making it easier for their flavors to permeate the rest of the salsa.

  2. Dice roasted red peppers and add to bowl, but do not stir to incorporate. Peel and dice the mangoes and add to bowl, but do not stir to incorporate. Once 15 minutes has passed from the beginning of the "pickling," stir all ingredients in bowl. Season with salt and pepper. Place bowl in fridge, covered, for at least two hours.

  3. Just before serving, add cilantro and stir to combine. Serve with tortilla chips.

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