For one of my favorite May holidays, I love to gather a group of friends, encourage everyone to practice their Spanish and celebrate Cinco de Mayo over some appetizers and Margaritas.
The menu stars bright, vibrant dishes with a bit of heat. I make sure to showcase ripe avocados, sweet mangos and often some kind of seafood. For a needed crispy element, I also add fried plantains (tostones) which are common snacks in many Latin countries.
Everyone has their own preferred Margarita recipe, but Marni and I always follow our mom’s technique. She likes her margs not too sweet, with a focus on good tequila, cointreau/triple sec, and citrus. She never makes hers frozen, only on the rocks and drizzles a little agave syrup if need be. ¡Salud!
Spicy Grilled Shrimp Cocktail with Avocado and Mango Dip
Grilled Fish Tacos with Pico de Gallo, Spicy Lime Crema and Avocado
Dessert? A piñata full of candy is only appropriate.