Yes, I know Cinco de Mayo was 10 days ago, but I need to write this post anyway! Honestly, the days are blurring together. If it weren't for my child having to do school work every day, I would be completely lost!
Our Cinco de Mayo celebration was totally different this year. It fell on a TUESDAY. TACO TUESDAY and Cinco de Mayo and we couldn't party! Also, I know this is a made up holiday - likely by an American who loves tacos and tequila - just like me.
My crew and I did a Zoom celebration so that we could still celebrate together, but y'all it was not the same! My food and drinks were tasty but there was no pin the tail on the donkey, there was no pinata, and there were no copious shots of tequila.
However, I created a feast that rivals any other year. And I also had Facebook remind me that I had never shared a beloved punch recipe...so I'll do that too.
This was my Cinco de Mayo charcuterie board, if you will. I had the works! I made a modified version of Damn Delicious Mexican Street Tacos because I had to use what was available in the stores...and during this pandemic, the pickings are SLIM. I purchased some guacamole from the store (Walmart's brand isn't half bad). I made a delicious corn and black bean salsa (recipe below). I also for the very first time EVER fried tortillas and made homemade sopapilla! My margarita was watermelon. Isn't this a lovely display? It tasted better than it looks!
I created this for Cinco de Mayo, but these foods can be enjoyed any day of your choosing! I hope you are staying healthy and safe!
Ro's Strawberry Margarita Punch
2 cans of frozen Limeade concentrate -thawed
2 16oz bags of frozen strawberries
1/2 cup triple sec
1 1/2 - 2 cups “silver” tequila
1 bottle champagne
1 2 liter of lemon lime soda
Pinch of salt
Blend the limeade and strawberries until smooth. Add purée and all other ingredients to a punch bowl and stir gently.
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| From our 2019 Cinco de Mayo celebration! The picture is horrible, I know! |
Black Bean and Corn Salsa
1 can of black beans rinsed and drained
1 can of whole kernel corn rinsed and drained
Diced red onion
Diced red bell pepper
3 chopped green onions
Handful of cilantro-chopped
Dressing
1/4 cup olive oil
Juice of 2 limes
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
Onion powder, garlic powder, black pepper, kosher salt to taste.
Mix dressing ingredients, then toss all ingredients to combine. Cover and refrigerate at least 4 hours. Serve with tortilla chips.
I created this for Cinco de Mayo, but these foods can be enjoyed any day of your choosing! I hope you are staying healthy and safe!
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