Though it’s not an actual national holiday in Mexico, many still celebrate Cinco de Mayo, and it’s become a popular special occasion in America that many people are excited about. Often mistaken as Mexican Independence Day (September 16th), May 5, 1862 was when Mexico had victory over the French in the Battle of Puebla.
Fiesta flowers, mariachi music, Mexican folk dancing, and spicy foods enliven the parties and celebrations, on the 5th of May, to honor and pay homage to Mexico and Mexican history and culture.
FIESTA FOOD!
Let’s taco about fiesta food! Fit for a feisty fiesta that’s puravida this Cinco de Mayo, whip together these delicious and healthy oeuvres/appetizers and be sure to nab some right away, before they all disappear – for they are sure to please, delighting your taste buds and creating fond memories. Keep it on the mild side or amp up the heat for lovers of the spicy. These delicious dishes are especially yummy with a refreshing, icy cold margarita or cerveza. Share and enjoy!
KIWI-MANGO FIESTA SALSA
2-3 large mangoes, peeled and chopped
2-3 kiwis, peeled and chopped
2 cloves garlic, peeled and minced
½ cup red onion, diced
1-2 jalapenos, cored, seeded and chopped (optional for fans of the spicy)
1 handful of cilantro, chopped
1 lime, juiced
1 pinch sea salt
1-2 tablespoons hot sauce (optional for fans of the spicy)
A few dashes red chili flakes (optional for fans of the spicy)
Peel, chop and combine all ingredients in a bowl and mix together. Serve with tortilla chips or blue corn chips.
Recipe adapted from: Mrs. Criddle’s Kitchen for Mango-Kiwi Salsa
(mrscriddleskitchen.com/mango-kiwi-salsa/)
CINCO DE MAYO CEVICHE
1 pound shrimp or sashimi grade fresh fish (sea bass, red snapper, corvina, or hamachi, diced into small cubes)
½ red onion
2-3 garlic cloves, finely minced or use garlic press
1 cup diced tomatoes (grape or cherry)
1 cup diced cucumber
1 avocado (optional)
1-2 jalapenos or serrano peppers
½ cup fresh cilantro, chopped
¾ cup fresh lime juice, freshly squeezed
A pinch of sea salt
A few dashes ground black pepper
3-4 tablespoons hot sauce (optional for fans of the spicy)
A few dashes of red chili flakes (optional for fans of the spicy)
Prepare ingredients, combine in a bowl and mix together. Get creative and serve with tortilla chips, blue corn chips, pita chips, mini tostadas, tacos, coconut bowls, or lettuce wraps. Complement with salsa, pico de gallo, salsa verde, guacamole, and/or sour cream.
Recipe adapted from:Feasting at Home for Easy Ceviche
(feastingathome.com/easy-ceviche-recipe/)
CINCO DE MAYO CORN PICO DE GALLO
2 ears of corn, cut off from cobs
1 ½ cups red onion, chopped
1 avocado, chopped
1 ½ pounds ripe tomatoes, chopped
2 jalapenos or serrano peppers, stemmed, seeded and minced
6 tablespoons lime juice, freshly squeezed
A pinch of sea salt
3-4 tablespoons hot sauce (optional for fans of the spicy)
A few dashes red chili flakes (optional for fans of the spicy)
Prepare ingredients, combine in a bowl and mix together. Serve as a dip, side salad, over lettuce, in a tortilla, atop meat or fish – however you like it!
Recipe adapted from:Epicurious for Grilled Corn Pico de Gallo
epicurious.com/recipes/food/views/grilled-corn-pico-de-gallo-395231)
KICKIN’ QUESO BLANCO
8 oz. pepper jack cheese, cut into cubes
8 oz. Monterey jack cheese, cut into cubes
8 oz. cream cheese, cut into cubes
½ cup whole milk
1 can (4.5 oz) chopped green chiles (optional for fans of the spicy)
2-4 jalapenos stemmed, seeded and minced (optional for fans of the spicy)
2 green onions, thinly sliced
½ tsp garlic powder
A few dashes red chili flakes (optional for fans of the spicy)
A few sprigs cilantro, chopped (optional for garnishing)
Combine all ingredients in a slow cooker set on low for four hours. Stir to mix together. Keep on low heat until ready to serve. Garnish with cilantro. Serve with tortilla chips, blue corn chips or pita chips.
Recipe adapted from:Rachel Cooks for Queso Blanco
(rachelcooks.com/2017/04/24/white-queso-slow-cooker/)
