Ole! Cinco de Mayo!
WHO'S READY TO DOWN A FEW MARGS AND EAT THEIR WEIGHT IN TORTILLA CHIPS?
NYC restaurants and bars will definitely be partying and serving up everything from tequila and Mezcal-based cocktails to untraditional drinks made with rum and gin. Keep reading to find out how to create these delicious recipes at home (as well as where to down them at the bar). I've also thrown in a few fun ideas on how to throw the perfect fiesta, create DIY floral inspirations, and where to enjoy a Cinco de Mayo flight of Mexican spirit-infused gelatos. Ole!
Mezcal Avocado Margarita
AVAILABLE AT HORCHATA NYC
Combine all ingredients in a shaker with a scoop of ice. Shake well and strain into a margarita glass, salt on the rim optional. Serve up or on the rocks.
The Flying Paloma
BY TAD CARDUCCI
1.5 oz Diplomatico Reserva Exclusiva
.5 oz fresh lime
.5 oz ginger liqueur
3 oz grapefruit soda
Add all ingredients, including salt, to a tall glass filled with ice. Stir briskly and garnish with a wedge of lime.
Mexican Street Corn Nachos
- 2 tablespoons butter
- 4 cups corn, fresh or frozen
- 2 tablespoons mayonnaise
- 1 tablespoon cornstarch
- 1 cup cream, half and half or milk
- 8 ounces Monterey Jack cheese, shredded
- 1 (14 ounce) bag tortilla chips
- 1/4 cup cotija or feta, crumbled
- 2 tablespoons crema or sour cream
- 2 tablespoons cilantro, chopped
- cayenne to taste
- 1 lime, cut into wedges
- Melt the butter in a heavy bottomed pan over medium high heat, add the corn and let it sit until it starts to char a bit, mix it up and let it start to char a bit again before removing from heat and mixing in the mayo.
- Mix the cornstarch into the cream, bring just to a simmer, reduce the heat and mix in the cheese until it melts.
- Place the nachos on a serving dish, pour on the cheese, top with the corn, cotija, creme, cilantro and cayenne and hit everything with a few squirts of lime juice!
- 4 oz Cream Cheese
- 3/4 cup Sugar divided (1/4 goes into the cream cheese mixture & the rest is for the Cinnamon Sugar mixture)
- Pillsbury Frozen/refrigerated Pie Crust (Defrosted)
- 1 tsp. Vanilla Extract
- 2 tablespoons Cinnamon
- 2 tablespoons melted Butter
1. In a medium bowl combine the cream cheese, vanilla, and 1/4 of the sugar, set aside.
2. Unroll both of the pie crusts and smear one of them with the cream cheese mixture.
3. Place the other crust on top and cut out your cookies. You can use whatever size cookie cutter you like.
4. With a fork gently mash down the edges to seal them.
5. Bake them on a parchment lined baking sheet at 350 degrees for approximately 12 minutes or until they're firm and slightly golden. Feel free to make Churro Twists out of the scraps!
6. Let them cool and brush both sides of them with the melted butter.
7. Coat them very well in the cinnamon sugar (the remaining sugar and the 2 tbsp. cinnamon)
8. Inhale all of them (or share if you really want to).
- 1/2 cup low-fat shredded cheddar cheese
- 3/4 cup cherry or grape tomatoes, quartered
- 1/4 cup sliced green onions
- 1/4 cup sliced black olives
- 12 cilantro sprigs
- 1 lime, sliced into thin rounds, then halved
- raw vegetables spears; red/yellow/orange bell peppers, jicama, daikon radish, carrots, celery, etc.
- tortilla chips or strips
Mini Mexican layered dip-aritas
- 1 cup refried beans
- 1/2 cup salsa, store-bought or homemade (recipe at www.theyummylife.com/recipes/130)
- 1-1/2 cups low-fat Greek yogurt (regular yogurt not recommended)
- 3 tablespoons taco seasoning store-bought or homemade (recipe at www.theyummylife.com/recipes/76)
- 2 avocados, pitted, peeled & mashed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- juice from 1/2 lime
In small bowl, combine and stir beans and salsa. In separate bowl, combine and stir Greek yogurt and taco seasoning. In third bowl, combine and stir mashed avocado, garlic powder, salt, pepper, and lime juice. Using 12 (3-4 oz) small clear glasses or bowls, use a scoop or spoon to add equal portions of each layer: guacamole on the bottom, bean mixture in the middle, yogurt mixture on top; smoothing each into an even layer using the tip of a table knife. Sprinkle on toppings: shredded cheese, tomatoes, onions, olives. Top with a sprig of cilantro. Hang a sliced lime on the side of each glass. May be assembled, covered, and refrigerated up to 6 hours in advance. Serve with veggie spears and/or tortilla chips.
Not only is Portland-based floral designer Sarah Blasi one of the nicest and most creative people I know, she's also the owner and talent behind the beautiful Selva Floral Design. I enlisted her help for some DIY Cinco de Mayo-inspired hair & jewelry ideas so you can rock a one-of-a-kind look on May 5th (and beyond). #getnoticed
Materials Needed: Wire, scissors, floral tape, and ribbon.
Flowers: Spray roses, rannunculus, lisianthus, wax flower and andromedia.
Instructions: Let's All Wear Flowers//In The Hair
Materials Needed: Wire, scissors, floral tape, glue, and ribbon.
Flowers: Rannunculus, mock orange blossoms, dusty miller, fern leaves.
Instructions: Let's Wear Flowers//Around The Wrist.
Follow Sarah and Selva Floral Design @selvafloral.
BOOZY GELATOS: BECAUSE A BRAIN FREEZE IS BETTER THAN A HANGOVER
Skip the tequila and opt for gelato because the folks over at Bucket and Bay in Jersey City have teamed up with Alex Mendelsohn (Orale Mexican Kitchen) to create a special flight of Mexican spirits-inspired gelatos. You'll definitely want to scoop up this boozy Cinco de Mayo Flight because it's filled with flavors that everyone can enjoy. From sweet and smokey to spicy and fruity, every bite will make you feel warm and fuzzy - without the dreaded hangover!
Which Flavor Will You Choose?
Sotol Por Siempre - distilled from the desert plant sotol which has a subtly smoky and earthy taste
Del Maguey Vida Mezcal - honey, vanilla, and fruity notes reminiscent of banana and tangerine
Casa Noble Crystal Tequila - a robust agave flavor
Trianon Tequila Anejo - aged for 18 months in oak barrels
Ancho Reyes Liqueur - ancho chilies with a spicy-sweet flavor of tamarind, plum, cacoa, apple , and almonds