Today is the fifth day of May, or Cinco de Mayo to all our Spanish-speaking friends out there. Now in Mexico, Cinco de Mayo is a national holiday celebrating a victory over the French in the Battle of Puebla in 1862; for Americans, it is a holiday to celebrate Mexican heritage no matter what you are with lots of tequila, guacamole and sobreros. Like all the non-Irish who partake in St. Patrick's Day, many non-Mexicans take part with a festive day of drinking...and since it happens to fall on a Thursday this year, Bostonist is sure some people will be out doing tequila shooters tonight post-work.
While fellow co-workers will be seeing double by 8 p.m., Bostonist will be having a mexican fiesta at home due to lack of funds and two episodes of the O.C. back to back (oh c'mon...some of you out there watch it). If you are looking to stay in for Cinco de Mayo, Bostonist is here to help with some easy snacks to enjoy with some cold Coronas.
Guacamole consumption skyrockets on Superbowl Sunday, with Cinco de Mayo right behind it. Here is one take on the classic recipe:
Guacamole:
4 ripe avocados (It's ripe if the skin is brownish and somewhat soft, but not too squishy)
1 plum tomato
1 red onion
1 lime
garlic powder
tobasco sauce
chili powder
salt and pepper
Cut the avocados in half and scoop it out into a large bowl; remember to set aside the pits of the avocados. Mash it up with a fork until all the lumps are gone. Dice up the tomato and red onion; cut the lime in half. Set it all aside.
Now here is where Bostonist lets you get creative...you can add as much or as little of the spices as your tastes desire. Bostonist likes lots of lime juice while a friend loads it full of garlic powder. Once you have tried some samples and are happy with it, throw in as much tomato and onion as you want. Serve immediately.
If you can't eat it right away: guacamole needs more care than a regular dip. It will start to turn brown instead of keeping its fresh green color. To prevent this from happening, take those avocado pits and place them in the dip; then cover with saran wrap, making sure the wrap is directly layered on top of the dip (no air touching it). This will slow down the browning process.
Super Easy Guac: If you are lazy or just low on pantry items, just mash up some avocado and throw in some salsa. It will turn the dip brown, but if you're more interested in taste than presentation, this might be for you.
Homemade Tortilla Chips:
These are super easy and a low-fat alternative than the ones from the store.
1 package of corn tortillas
Pam spray
salt
Heat oven to 400 degrees. Cut tortillas into wedges like a pizza. Place on a cookie sheet and spray with Pam and sprinkle with salt. Put in oven and heat for 5-10 minutes. Keep a close eye on them since every oven is a bit different (Bostonist has burned many a chip). Take them out when they are golden brown around the edges. Serve with guacamole, of course!
Jicama Snack:
Pronounced "Hic-a-ma," this root vegetable is known as the "mexican potato" and can also make a great snack. Jicama doesn't look too pretty when you pick it up at the store (suggestion: check out a place with specialty produce like Whole Foods). It resembles a potato, so skin it and then slice it thin and place it on a plate. Squeeze fresh lime juice over all the slices and sprinkle with chili powder.
Guests will think you're crazy because it looks like sliced apple, but if they are adventurous, they'll give it a shot, and actually enjoy it.
Super Easy Cinco de Mayo: For those that have absolutely no desire to cook, mix, or bake anything, Trader Joe's has a pretty good Cinco de Mayo selection of guacamole-flavored chips, fresh salsa, and beef or chicken taquitos in their freezer section.
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