can you believe it’s the first week of may?! i’m still scratching my head wondering how the heck cinco de mayo is knocking on our door. or for that matter the kentucky derby? mint juleps or margaritas. take your pick because may has arrived whether i can believe it or not.
but in our house margaritas win hands down over mint juleps. there are quite a few varieties of margaritas to choose from these days whether frozen, blended, or on the rocks. and they’re perfect for pairing with Mexican fare. lately, I’ve been on the hunt for an old-school classic margarita without much fanfare. don’t get me wrong there’s a time and place for watermelon margaritas, mango, skinny, champagne, or my favorite – a jalapeno margarita. but for some reason, a plain and simple margarita sounded so good. all you need is three ingredients – tequila, lime juice, and cointreau – and a cocktail shaker. give the mixture a good shake, salt the rims of your glasses (that’s a non-negotiable for me) and serve it on the rocks.
- 1 1/2 ounces tequila, silver or reposado
- 1 ounce Cointreau (orange liqueur)
- 3/4 ounce freshly-squeezed lime juice
- optional: lime wedge and salt for rimming the glass
- If you would like salt-rimmed glasses, begin by running a lime slice (the juicy part) around the top rim of a glass. Fill a shallow bowl with salt, and dip the rim in the salt until it is covered with your desired amount of salt. Set aside.
- Add tequila, lime juice and Cointreau to a cocktail shaker, and shake or stir until combined. Taste, and if you would like it to be sweeter, stir in a half teaspoon of agave or simple syrup at a time until the mix reaches your desired level of sweetness.
- Fill glass with ice. Pour in the margarita mixture over the rocks. Serve immediately, garnished with an extra lime wedge if desired.
if you’re dishing up margaritas and tacos, then you’re bound to be squeezing a few lemons and limes. this citrus juicer is a champ and is designed to do all the work for you. it fits both lemons and limes. genius! i yak about this kitchen wizard on Instagram Instastories all the time.
what goes best with margaritas and Mexican dishes? who doesn’t love a batch of homemade guacamole? my go-to recipe is fairly simple and takes just ten minutes to make. and it’s nutritious gang. i even found tortilla chips made with chia and quinoa. because if there’s a fresh batch of guacamole you just have to serve it with chips. just be sure to pace yourself, so there’s enough guacamole to add to your tacos!
- 3 Avocados, ripe
- 1 Cilantro
- 1 Jalapeno
- 1/4 Red Onion
- 1 Lime juice
- Cut avocado in half and remove the core.
- Mash the avocado until it reaches your desired consistency.
- Add the chopped onion, jalapeno, cilantro and mix well.
- Add lime juice and salt to taste.
and, yes, you guessed it. the main course for our cinco de mayo celebration is none other than the humble taco. fish tacos sounded scrumptious. but then i decided lobster tacos might be better especially if served with mango salsa.
this vegetable peeler takes the skin off of fruit and veggies in no time.
- 2 medium-large ripe mangos; peeled pitted, diced
- 2 Tablespoons red onion; minced
- 2 Tablespoons fresh cilantro; diced
- 1 small jalapeño pepper; seeded and minced
- 2 Tablespoons lime juice
- 1 Tablespoons lemon juice
- salt and pepper to taste
- Combine the mangos, red onion, cilantro, and jalapeño pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate for at least an hour to let all the flavors meld.
- 5 oz Brussels sprouts (approx 6)
- 3 tbsp cilantro chopped
- 2 tbsp lime juice
- 1/2 tbsp vegetable oil
- 1 clove garlic
- 1/2 lb cooked lobster meat
- 1/4 tsp cumin
- 6 small-sized tortillas (taco-size, corn or wheat, as you prefer)
- 6 tbsp guacamole (approx)
- mango salso
- First make the slaw - chop the ends off the Brussels sprouts and peel off the outer layer. Cut in half lengthwise then thinly slice. Mix the sliced Brussels sprouts with the cilantro and lime juice and set aside.
- Make the guacamole before warming the lobster.
- Warm the oil in a small skillet over a medium-low heat. Finely chop the garlic. Add the garlic to the pan and cook a minute to soften but not brown then add the lobster and cumin, stir and warm through. Don't leave it on the heat any more than about a minute or two.
- Make up the tacos with a good scoop of the slaw, some guacamole and lobster and a little mango salso drizzled on top.
looks like oscar’s ready for dinner. so is mr. style. and me? well, it’s friday, gang, and i’m dining al fresco. does life get any better? cheers to cinco de mayo. oscar, ollie and i wish each of you a lovely weekend!