The celebration of Cinco de Mayo has become a fantastic excuse to enjoy Mexican food and drink specialties. I honestly consider fresh salsa its own food group! With stay-at-home guidelines largely still in place, the festivities may look a little different this year, but there’s no reason we can’t use the Mexican holiday as a reason to celebrate.

I’m sure my girls will ask for Taco Tuesday, and my husband and I will take the opportunity to toast to our health (and sanity!) with an adult bevvie!

In case you’re of the same mindset, I’m sharing a couple recipes to get you well on your way to a festive-at-home Cinco de Mayo. So, find a mariachi station on Pandora, and enjoy!

One of my FAVE drinks of Mexican origin is a Michelada - a spicy beer! If you like a Bloody Mary, chances are, you’ll dig a Michelada, too.

Classic Michelada (VIA EPICURIOUS)

INGREDIENTS

Coarse salt

2 lime wedges

2 ounces tomato juice (canned, bottled, or fresh)

1 ounce fresh lime juice

1/2 ounce hot sauce

1/4 ounce Worcestershire sauce

1/2 teaspoon Tajín Clásico

1 bottle (12 ounces) pale lager, such as Corona Extra, chilled

Grilled ‘n Smoked Salsa (via Meg Burford)

INGREDIENTS:

1 tbsp. vegetable or canola oil

Campari tomatoes

1 large red onion, peeled and sliced into steaks

4 tomatillos, husked

1 large jalapeño

1 garlic clove, peeled

Handful of torn cilantro

Juice from 1 lime

Kosher salt

Freshly cracked black pepper

SPECIAL EQUIPMENT:

Wood chips of your choice (I use applewood)
Charcoal grill
Food processor

DIRECTIONS:

Soak wood chips of your choice for 30 minutes.
Prepare a charcoal fire.
On a sheet pan, drizzle the tomatoes, red onion, tomatillos and jalapeño with oil and a pinch of salt and pepper.
Once the coals are medium hot, grill the vegetables until blackened on all sides. Remove the tomatoes and onion and set aside on your sheet pan. Next, lift your grate and pile your coals to one side and place the soaked wood chips on top. Place the grate down, cover and smoke the tomatillos and jalapeño on the side without coals for about 15 minutes and then set aside with the tomatoes and onion.
When cool enough to handle, remove the stem and seeds from the jalapeño.
Combine the grilled and smoked vegetables (and the juices from the sheet pan) with garlic, cilantro, lime juice, a big pinch of kosher salt and pepper in your food processor and blend until smooth. Check your seasonings and eat while still warm with your fave chips or chill it for later use.

** This salsa is crazy good on eggs in the morning!

NOTES:

If you don’t have a charcoal grill or wood chips, you can just place the tomatoes, tomatillos, red onion and jalapeño on sheet pan, lined with aluminum, under your broiler and char until blackened (5-6 mins). Then blend with the remaining ingredients. It will be great, just not as smoky!
Gluten Free, Vegan

Happy Cinco de Mayo!