Cinco de Mayo is, without question, my choice holiday. It doesn't matter that I observe my Mexican pride & heritage every single weekend. Come the fifth of May, I'm ready to do it all over again.
Anybody can make a watered-down margarita, but it takes a real hombre to mix one with extra kick:
Lolita, 106 S 13th St, buy their marg mix at Grocery, 101 S 13th St
Cantina, 1651 E Passyunk Ave
Jose Pistolas, 263 S 15th St
Azure, 931 N 2nd St
Xochitl, 408 S 2nd St
For home-cantina-made, try pomegranate margaritas.
Do not even consider drinking without prepping your system via copious amounts of guac. Do make your own, as bad guac will only offend you, and there is nothing better than coming home in those wee hours of May 6 to a back-up stash of it.
1 bag of Fritos (or corn chips, BBQ works nicely if you can find 'em)
1 can of beans (any kind, but I like refried)
1 package of Morningstar Farms Crumbles
1 package of shredded cheddar cheese
1 packet of taco seasoning
1/2 can of crushed tomatoes, optional
Sour cream, optional
Layer a casserole dish with 1/2 bag of Fritos.
Defrost your Crumbles. Mix beans, tomatoes, and Crumbles with taco seasoning in a bowl. Add mixture to casserole dish. Top with jalapenos.
Sprinkle liberally with cheese, more Fritos, and then a final blanket of cheese.
Bake for 45 minutes. Impress your friends. Serves 9.
Dessert? Is your marg not refreshing enough? You're a real libertine.
Kelly Lime Pie
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice, about 6 limes
1 container frozen whipped topping, thawed (vegan works)
1 graham cracker pie crust (make your own)
Beat milk and lime juice with electric mixer on medium speed until smooth.
Fold in whipped topping.
Spoon lime mixture into pie crust.
Cover and refrigerate about 1 hour or until set.
Garnish with grated lime.
Mexican Chocolate Cake
My papi would be so proud.