Cinco de Mayo is a day of celebration and signals that warm weather, sunny days and the summer season are just around the corner. To do it right, forget the sour cream and cheese covered nachos and the margarita pre-mix, and focus instead on authentic dishes that are as complex and rich as the Mexican culture itself, from homemade Guacamole, Quesadillas, Baked Enchiladas, Stacked Tacos, delicate Mexican desserts to fruity Sangria and tart Margaritas. Add music and a festive setting, and you've got the makings of a fabulous fiesta.
Margaritas
Serves 6
1/2 cup coarse salt
1/2 cup freshly squeezed lime juice, plus 1 lime cut in half for the glasses
2 tbsp freshly squeezed lemon juice
1 cup triple sec
1 cup white tequila
Pour the salt onto a small plate. Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt and set aside. Place the lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and purée on low speed until completely blended. Add the tequila and blend for 2 more seconds. Pour the Margaritas into the reserved glasses, over ice, and serve immediately with a garnish of sliced lime, if you wish.
Guacamole
Makes about 4 cups
Juice and grated zest of 2 limes - use a microplane to zest the limes
4 ripe Haas avocados
2 plum tomatoes, seeded and diced
1/2 small red onion, minced
1 cup chopped cilantro
1 tsp canned jalapeño peppers, drained and minced
4 very big pinches of salt
A few grinds white or black pepper
Zest and juice the limes into a medium bowl. Slice the avocados in half, skin, pit and then dice the avocados. As you dice each avocado, add it to the bowl and toss to coat with lime juice they don’t brown. Add the tomatoes, onions, cilantro, jalapeño, salt and pepper and stir to combine well. Don’t be tempted to mash the avocados. Leave fairly chunky. Serve with tortilla chips and a cold Margarita.
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