cinco de mayo recipes from eric williams

Cinco de Mayo on the brain? Or are you like me and crave/cook/eat Mexican constantly? In continuing with our ‘cook like local chefs’ series sponsored by Heinen’s, Eric Williams, chef/owner of Momocho (the absolute best modern Mexican around – seriously) shares an easy dish for what I’m sure is one of his favorite holidays. And if you like Momocho’s guacamole (um, who doesn’t?), here’s the recipe.

According to Williams, his sofrito recipe is ideal for this time of year, goes well with white wine or margaritas, is easy to make and is a great side dish for main entrees – especially off the grill.


Latin-style sauce comprised of chopped onions, garlic, green chiles, and fresh herbs; similar consistency to a pesto or recado. Can be used to flavor black beans, braised pork, grilled chicken, seafood or vegetables (green beans, potatoes, cauliflower, asparagus, tomatoes, roasted squash or pumpkin). Yields: 2 cups.

3 bunches cilantro
1 bunch scallion
1 tsp fresh oregano
10 cloves garlic
2 shallots
1 med/large poblano green chile
1/4 cup fresh lime juice
1/4 cup water
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground black pepper

Wash and clean all fresh herbs and trim tops to scallions. Remove stem and seeds from green chile. Place all ingredients into blender or food processor and puree until smooth. Sofrito can be frozen or refrigerated up to 7 days in air-tight container.

Blanch fresh clipped green beans in heavily salted boiling water for 5 minutes. Shock in iced water immediately to stop cooking. Drain and cool. Heat 1 tbl vegetable oil in pan, add 2 cups green beans, silvered shallots and roasted corn kernels. Sauté on high heat until beans blister. Add 1-2 tbls sofrito, toss, and serve. Can sub roasted butternut squash, blanched cauliflower or roasted potatoes for green beans. (also can be used with sautéed onions and peppers as base for black beans, soups, or stews)

This post was sponsored by Heinen’s. When making Williams’ sofrito, Laurie Toth, a certified sommelier who works in the wine department at the Avon store, likes Dos Equis Lager. She says the pale lager is ideal for Cinco de Mayo and compliments Mexican food in general – especially if it’s spicy.