Celebrate Cinco de Mayo in style this year with a menu that pleases the palate and drinks that ignite the fun. Serve margaritas, guacamole, steak tacos, salsa, and homemade mango lime popsicles to cool your amigos’ palettes.
Strawberry Jalapeno Margarita
Billy’s Mexicali Guacamole
Coffee Rub for Grilled Steak Tacos
Mango Lime Popsicle
STRAWBERRY JALAPENO MARGARITA
1½ oz. tequila
1 oz. Triple sec
½ oz. agave nectar, or simple syrup
¾ oz. freshly squeezed lime juice
4 strawberries, sliced
2 slices jalapeño
Coarse sea salt for glasses Muddle the sliced strawberries, jalapeños and lime juice in a cocktail shaker. Add the tequila, Triple Sec, and agave nectar. Add ice and shake for a few seconds to mix everything together and to get the drink cold. Run a lime wedge along the edge of the glass. Dip into a plate of salt to coat the edge. Add ice and strain the Margarita into the glass. Garnish with a fresh strawberry and jalapeño slice.
Enjoy! Makes 2 Margaritas.
2 ripe mangoes, peeled, pitted and diced
1 small red onion, peeled and diced
1 jalapeño, seeded and diced
½ c. fresh cilantro, chopped and loosely packed
Juice of one lime
Toss all ingredients together until combined. Season with salt and pepper if needed. Serve immediately or refrigerate in a sealed container for up to 3 days.
BILLY’S MEXICALI GUACAMOLE
4-5 medium Haas avocados (They need to be ripe, but not squishy.)
1/3 of a medium yellow onion, chopped
Juice of half a lime
Juice of half a lemon
1/2 of a medium orange, ripe and sweet (a generous squeeze of the juice)
1/2 of a medium tomato, plum preferred, chopped and drained
Course sea salt
1 big bag of plain tortilla chips (Do not use flavored or lime tortilla chips)
A sombrero and a colorful serape (Huaraches optional)
The sequence of preparation and incorporation of ingredients is important. Do not add salt until immediately before serving. Prepare the guacamole in a clear glass bowl, so you can see the ingredients come together evenly. Peel, seed and quarter the avocados. Toss them in the bowl. Peel the onion, removing the skin and one outer layer—the inner onion is crisper. Chop the onion into ¼- to 3/8-inch bits. Don’t mix the onion in yet. Chop the tomato into ¼- to 3/8-inch bits; drain the juice out on a paper towel and discard (we want the tomato bits in there, but don’t want the guacamole too watery). With a fork, break up the avocado in the bowl until it’s creamy, but still has some chunks left. Fold in the onion and the tomato. Squeeze in the lime and lemon juices. Add one good squeeze—not too much—of the orange. Mix gently, but DO NOT OVERMIX. Fold in sea salt to taste, right before serving, and transfer to a decorative serving bowl. Keep in mind that the chips you choose are salty, too—so, salt it, but don’t overdo it. The salt crystals will make love to your taste buds with a magical mingling of citrus and creamy avocado as you eat. Put on your sombrero and serape. Comer con gusto! Oh, and avocados are key. Hass are preferred, not those big, slimy-sweet Central American ones. In a pinch, you can ripen them quicker if you put them in a brown paper bag, overnight, at room temperature. If you like it HOT, chop up a fresh jalapeño and get after it! Or, have some salsa on hand that guests can mix in.
COFFEE RUB FOR STEAK TACOS
¼ c. ancho chili powder
¼ c. espresso, finely ground
2 Tbsp. Spanish paprika
2 Tbsp. dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. kosher salt
1 Tbsp. ground black pepper
1 Tbsp. ground coriander
1 Tbsp. oregano, finely chopped
2 tsp. freshly ground ginger
Add the ancho chile powder to a mason jar. Next, add the coffee, brown sugar, Spanish paprika, oregano, salt, pepper, dry mustard, ginger, and coriander. Mix together and, voilà, coffee rub.
NOTE: Prior to grilling, baste the steak with melted butter.
MANGO LIME POPSICLE
5 c. mangoes cubed (3-4 mangoes)
2 limes, juiced
4 tsp. honey or agave
¼ c. coconut milk
¼ c. water
Popsicle molds or cups
Peel the mangoes and cut into chunks. Purée in a food processor or blender. Add the lime juice, honey, coconut milk, and water. Process again until well blended. Strain the mixture through a fine mesh strainer or sieve. You’ll need to stir or press with a spatula to get it all through. Pour mixture into the molds or cups. Cover the popsicle molds or cups with plastic wrap, pierce a tiny slit in the center of the plastic wrap with a sharp knife and insert the popsicle stick about 3/4 of the way into the purée. Freeze overnight. To remove from popsicle molds, dip the bottom of the molds in warm water.
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Meet The Designer
As lead Kitchen and Bath Designer for Waypoint Living Spaces®, my goal is to become a partner and support you in the creation of beautiful living spaces. As a busy mother of two, I have a true understanding and appreciation for a well-designed, functional space. That's why I'm here - to deliver expert support and content that makes your job easier. Together, let's achieve exactly what you have in mind!
Jennifer LeMarr, CKBD
Certified Kitchen and Bath Designer