I have a lot of siblings. Instead of gifts for Christmas, we try to do something a little different each year. This past holiday, my one sister came up with the idea of everyone hosting a theme party. Last month my sister had a Spanish murder mystery party where she made some pretty impressive paella. In June, my one brother is throwing a Hawaiin lu’au and yesterday, we were going to have a combo Cinco de Mayo / Kentucky Derby party. However, Jamie’s work travel changed things a bit and we are now doing a Cinco de Mayo, er once, party for Mother’s Day.
In honor of the real holiday tomorrow, here are some of the recipes we are making:
Guacamole – a given. This recipe is from Salpicon, a fantastic Mexican restaurant in Chicago.
2 fully ripened Mexican avocados
1 cup diced plum tomatoes
1 medium onion, chopped
1/2 cup chopped cilantro
1 tbsp. finely chopped serrano or jalapeno chile
1 tbsp extra virgin olive oil
1 tbsp lime juice
Combine everything and season with salt to taste. over bowl tightly with plastic wrap and refrigerate for one hour to blend flavors.
Black bean and corn salad
1 can black beans, rinsed and drained
2 cups corn
1 red pepper, chopped
1/2 red onion chopped
2 tsps ground cumin
2 tsps hot sauce
1 lime, juiced
2 tbsp olive oil
salt to taste
Mix everything and serve or refrigerate until ready. I like this as a side, but it also makes a great dip served with tortilla chips.
Mexican chopped salad with beets and walnut dressing (Food & Wine)
Meat tacos with mole sauce (Food & Wine). I won’t have time to make mole sauce so I’m picking some up from Momocho tomorrow night, which will actually be much better than anything I could have made.
Margarita fish tacos with chipotle-lime mayo and arugula (Cooking Light). I’ve made this many times before; also good with tilapia.
I love how you specify extra-virgin olive oil be used with this recipe. I always use extra-virgin olive oil when olive oil is required.
The best olive oil I've come by comes from Holy Food Imports.
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