Happy Cinco de Mayo!

Cinco de Mayo is here! Did you know… Cinco de Mayo is NOT Mexico’s Independence Day? This is a common misconception; Mexico’s Independence Day is celebrated on September 16th. Cinco de Mayo means “fifth of May.” On May 5th, 1862, the Mexican Army unexpectedly won the Battle of the Puebla against the French, even though they were much smaller and poorly equipped. Today, Cinco de Mayo is mostly used as an excuse to eat chips and salsa and drink Margaritas in America.
We’ve got some delicious Mexican recipes for you that are easy to prepare, are always delicious, and you can get everything you need delivered to your door from MaxDelivery to keep the fiesta going all weekend long.

On the Rocks Margarita

¼ cup freshly squeezed lime juice
2 shots of water
½ shot of agave nectar to taste
2 shots of tequila

Salted Rim Directions:
If you do not choose to salt your rim, you can skip this set of instructions. Pour
salt into a wide shallow bowl. Take a lime wedge and run the fruit around the
rim of the glass to make the rim moist. Then, place the cup open side down
into the salt bowl and twist it. The salt crystals should stick to the rim of the
cup because of the lime juice.

Margarita Directions:
In a large cocktail shaker, full of ice, squeeze in lime juice, add water, tequila
and agave. Change ratios to taste. Shake or stir well. Strain liquid into a clean
class full of ice to remove any pulp. Serve immediately.

6 avocados
2 medium tomatoes, diced
1 onion, diced
1 bunch of cilantro, separated from the stem, chopped finely
2 tablespoons of white vinegar
salt and pepper, to taste
juice from one lime

Peel the avocados and remove the seed. Place them in a large mixing bowl.
Add the diced onion, cilantro, lime juice, vinegar, and salt and pepper. Using
either a potato masher or a large spoon, mash the ingredients until a
homogenous mixture forms. Depending on your taste, you can leave it
chunky, or continue mashing until it is smooth. Add the tomatoes once it has
reached the desired consistency. Fold the tomatoes in with a rubber spatula
or spoon, so you aren’t smashing them and releasing tomato juices into the
guacamole. Serve with salted tortilla chips.

Authentic Steak Tacos
2 lbs. sirloin steak (cut into thin strips)
¼ cup vegetable oil
1 medium red onion chopped
Garlic powder to taste
Quarter cup of soy sauce
3 limes
1 Pack of tortillas
1 bunch of cilantro
2 finely chopped jalapenos
Salsa and hot sauce (optional for toppings)
Step 1. Marinate steak in the juice of one lime, soy sauce, oil, salt, pepper,
garlic to taste and 2-3 pinches of cilantro for one hour.

Step 2. Cook steak in hot skillet until it reaches desired doneness, stirring
constantly while adding salt, pepper and garlic to taste.

Step 3. Set steak aside and place into warm oven.

Step 4. Lightly fry tortillas for about a minute on each side in a hot pan with a
tablespoon of vegetable oil.

Step 5. Fill tortillas with steak, chopped onion, cilantro, jalapeno and top with a
squeeze of lime, and your favorite salsa or hot sauce.


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