No hablo español? No problemo.
We have your back. Here’s all of the essentials to throw a memorable Cinco de Mayo soirée.
Black Bean Guacamole
It’s all about that guac. I have adopted Falynn’s guacamole recipe as my own, so to all my Texas friends and dinner guests, the secret is out; it’s not my brainchild. But I will continue to love it like my own.
- 1 can Black Beans (drained & rinsed)
- Pinch of salt
- ½ onion, grated or super-fine chop
- 1 garlic clove (unless you want more, which I always do)
- 2(ish) tbsp. lime juice (or 2 fresh squeeze limes)
- 3 ripe avocado (pitted and peeled, duh)
- Half-o-bush of cilantro, chopped or ¼ cup if you have a big bush
- Handful of chopped up baby tomatoes, this isn’t a necessity
For extra flavor, kick it with some spice:
- 1 tsp minced jalapeno
- Your favorite Spanish hot stuff (Mario Lopez anyone?)
Combine it all with mashed avocado in a bowl or anything bowl shaped. Serve immediately with your favorite chip. If you’re serving it later, keep the avocado pits and put them in there to keep the guacamole from browning (don’t ask why… it’s science).
Now I like my salsa to be in the pico de gallo form, but if you prefer a saucier, smooth salsa, just pop all these ingredients into your Vitamix or food processor.
- 2 cups baby cherry tomatoes (cut into halves or quarters)
- 2 cloves finely minced or grated garlic (I am lazy and use 1 heaping tblsp of pre-minced garlic)
- 1/3 cup minced purple onion
- 1 tblsp finely chopped cilantro
- Juice of 1 lime
- 2 tblsp minced jalapeño (seeds removed) [you can substitute 1 – 4.25oz can of green chilies]
- Salt & Pepper to taste
Combine all the ingredients and refrigerate overnight if possible to let the flavors mix & mingle! (Serves 4-6 moderately hungry people)
Now that you have two epic dips, set out some tortilla chips, and get cracking on those Margaritas and the Sangria!
I prefer to turn my margaritas into bull dogs, so if this is your style, have some mini Coronas on hand. I have also discovered (shhhh) that using the Jose Cuervo Margarita Mix is substantially easier than making margs from scratch, and just as much of a crowd pleaser. Go for the homemade dips and let Señor Cuervo give you a hand with the drinks!
- Jose Cuervo Margarita Mix (follow instructions on bottle for measurements of the following)
- Secret Ingredient: Orange juice (add about 4-6 oz to each batch of margs)
- Rim Salt (optional)
[makes 4 margaritas]
Pre-salt the rims by running a lime wedge around the lip of your glasses and dipping them into the margarita salt.
Combine all ingredients in your Vitamix (or average blender), blend, pour into your salted glasses and garnish with a lime wedge, paper umbrella, or a mini corona. ¡Olè!
Start with 1 bottle of Red Wine, I like to use something lighter, like a pinot noir. Then add:
- 1 cup(ish) ruby red grapefruit juice
- 1 cup(ish) five alive or some other fruit juice that you can find
- 1 cup(ish) coconut water (no coconut water, use something bubbly like Perrier)
- 2 tbsp. lime juice (or 2 fresh squeeze limes)
- Chop up whatever citrus fruit or berries you got and add them. To make it easier, grab a bag of frozen fruit, and toss it in.
To make it extra boozy
- Add rum
- Add more wine (obviously)
- Sub out some of the juice.
- Just drink wine.
Mix, chill, drink. Repeat.