South of the Border Spirit
Tips on Throwing a Cinco de Mayo Fiesta
I’d say it’s time for a fiesta as Cinco de Mayo quickly approaches! Time flies by when you’re having fun so let’s break out our most festive dance shoes, throw on a sombrero and call it a party South of the Border! I’m going to give you a few tips to have a roaring good time this May 5th.
1.) Choosing a theme always makes for an easy place to start for throwing a bash. In this case, think fiesta, Mexican flag, margaritas, and bright festive colors. Whether you are planning for just two or an entire group of people—you’ll need to decide what vibe you’d like to set. Mexico’s flag could be used as your inspiration—think olive green linens, white roses, and a set of red plates, bowls, and cups!
2.) Dress for the occasion. I want you to get into the spirit of the day and wear your most vibrant celebration outfit. Mexican style uses bold, infused color: deep reds, mustard yellows, royal blue, cactus greens and dessert browns are mainstays of their fashion and design. Their designs are also known for it’s use of “painted” tiles and patterns!
3.) You needn’t spend hours preparing your scrumptious dishes for the day. I’m going to give you three recipes that are simple to prepare and are always crowd pleasers!
- 1 jalapeno
- celery leaves
- 6 oz lime juice
- 1 T confectioners’ sugar
- 16 oz tequila
- 8oz orange liqueur
Corn and Black Bean Salsa
Yield: 3 cups • Time: <5 minutes
- 1 16oz jar of your favorite salsa
- 1 cup canned black beans (drained & rinsed)
- 1 cup canned sweet corn (drained)
- ¼ cup fresh chopped cilantro
Combine all ingredients in a large bowl and stir until mixed evenly. Serve with chips and enjoy!
Tip: You can serve this salsa as a perfect snack at any celebration, but it is also great on grilled chicken or fish!
Layered Tortilla Tart
Yield: 1 9-inch pie • Time: 30 minutes
- 4 flour tortillas (9 inch)
- 1 T olive oil
- ¼ tsp cayenne pepper
- ½ cooked chicken (from grocery deli)
- 1/3 cup taco sauce + 2 T for topping
- 1/8 tsp salt
- ¼ tsp ground cumin
- ¼ tsp chili powder
- 8 oz bag cooked Spanish rice
- 2 cups frozen pepper onion blend veggies
- 1 can refried black beans
- 1 cup shredded cheese (Mexican blend)
Heat convection oven on bake to 350 degrees. On work surface, lay out tortillas and brush ¼ T of oil on one side of each tortilla & sprinkle with cayenne pepper. Place un-oiled sides of two tortillas together, repeat with the other two. Place the tortillas, one pair on each rack of the oven and bake for 5 minutes, turning tortillas and rotating oven rack after 2 ½ minutes. In the meantime, pull meat from chicken and shred. Place in medium mixing bowl adding 1/3 cup taco sauce, salt, pepper, cumin, and chili powder–stir to combine and set aside.
Place frozen veggies in microwave safe bowl with 1 T water and cover with plastic wrap (cut a few slits for steam to escape). Microwave on high for 3 minutes. Carefully remove from microwave and set aside. Then, place bag of Spanish rice in microwave and cook according to package directions. Once cooked, combine rice and veggies in one bowl.
Spray a 9-inch pie dish with non-stick cooking spray. Place one baked tortilla in the bottom and spread ¼ cup refried beans on top, followed by a large handful of chicken mix, then sprinkle with cheese (about ¼ cup). Place another tortilla on top, spread ¼ cup refried beans, top with rice and veggie mixture, and sprinkle with another ¼ cup cheese. Follow with a final layer of refried beans, another handful of chicken, and shredded cheese. Add the last tortilla, cover with 2 T of taco sauce spread evenly, and top with remaining shredded cheese.
Cover tart loosely with aluminum foil and bake for 15 minutes, or until cheese is melted and tart is heated throughout. Let cool slightly. Cut into pie wedges and serve with you favorite Mexican toppings! ¡La vida es buena!
Tip: Pulled pork or shredded beef found in the prepared food section of your grocery deli can easily be substituted for the chicken!
What are you waiting for?