05 May 2011

Cinco de Mayo means booze.

Having never lived in a part of the country with a present Mexican-American population before, I grew up thinking that Cinco de Mayo meant an excuse to drink and perhaps grab dinner at Chi-Chi's Restaurant.  When I moved to Colorado, I thought that surely I would learn a greater appreciation for the cultural heritage of the Mexican people and their bravery in declaring independence.  What it seems to mean in the Denver area is that you can drink more and maybe go to Rio Grande (much better than Chi-Chi's) for dinner. I exaggerate, but only slightly.  And this seemed like the best way to introduce some recipes for margs and dips.

Jason's Classic Margarita




Serves 1
2 oz. gold tequila
1 oz. triple sec
1/2 oz. lime juice
1 shot orange juice
salt for rimming glass
lime wedges for garnish

Combine all ingredients except salt and lime wedges in a cocktail shaker with plenty of ice and shake vigourously.  Strain into a glass that has been rimmed with sal and garnish with a lime wedge.  

I stole this one form that weird-ass lady, the Barefoot Contessa.
Grapefruit margaritas
Makes 4
1 lime cut into 4 wedges
Salt for rimming
1 cup ruby red grapefruit juice
½ cup lime juice
1 cup Triple Sec
2 cups ice
1 cup tequila
Cut a slice in the middle of each lime wedge and run each one over the rim of a short tumbler or old-fashioned glass. Dip each rim in salt and perch a lime wedge on the edge of each glass. Combine all remaining ingredients in a tall pitcher and stir well.

And something to soak up the booze is helpful...

Mango-Black Bean Dip
1 fresh mango, pitted and diced
2 tablespoons red onion finely chopped
1 small jalapeno, seeded and finely diced
2 teaspoons ground cumin
1 teaspoon cayenne
1 tablespoon fresh cilantro chopped
1 tablespoon lime juice
Mash black beans, to a smaller size/paste, with a potato masher or use tines of a fork I like to leave a few whole ones for texture). Add mangoes, mango juice, onion, jalapeno, cumin, cayenne, cilantro and lime juice; combine evenly.  

And of course, I still love this bacon-laced guacamole I published earlier on this blog. 

And if you need more food, try these clever tacos; they make good drunk food, if I do say so myself.