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A new twist on Cinco de Mayo. May 6, 2013

Posted by ourfriendben in recipes, wit and wisdom.
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Silence Dogood here. I’ve written many posts about wonderful recipes for refried beans, guacamole, margaritas, and the like for Cinco de Mayo in the past; search Cinco de Mayo or refried beans, margaritas, burritos, salsa, fiesta, guacamole, palomas, etc., in our search bar at upper right to find a wealth of options. Yum!!! I’ll share a couple of quick, luscious options in a minute.

But for now, I’d like to talk about my latest Cinco de Mayo escapade. Our local library has an area outside the actual library where you can drop off books and pick up books for free. I wanted to drop off a book, and persuaded our friend Ben to let me run into the library yesterday while we were doing our usual weekend errands. Unfortunately, I saw that someone had dropped off their entire Spanish-language library, from Gulliver’s Travels and Ivanhoe to War and Peace to The Iliad to Love in the Time of Cholera. Let’s not even try to picture OFB’s horrified expression when I staggered back to our car with a dozen Spanish-language classics.

“Uh, Silence, what are you doing with all those books? What are they?!” a horrifed Ben asked.

“They’re classics in Spanish, Ben! Even The Iliad!” I replied with some false bravado, given that our books already overflowed from our wall-to-wall bookcases.

“Silence, can you even read Spanish?”

Well, no. I’d been making good practice with the Pimsleur Spanish CDs, until I got derailed by Pimsleur’s Japanese series. I’d studied French, Italian, even a little Latin, Spanish’s sister Romance languages. But, ahem, no, I couldn’t really read Spanish. I’d been hoping that having read these books in English might help me advance in Spanish, especially when I take up the Pimsleur Spanish language CDs again.

Can’t hurt, might help, right? Er, assuming OFB doesn’t consign this latest giant book pile to the burn pile.

Meanwhile, let’s get back to two simple and scrumptious treats for Cinco de Mayo: nachos and guacamole.

The best nachos I know how to make are also the simplest ever. Layer some Tostitos round tortilla chips in a 9-by-6 ovenproof pan. Spoon over lots of shredded white Cheddar, diced scallions (green onions, including the white part), and sliced jalapeno to taste. Repeat. Heat in the oven at 250 degrees F. until the cheese is thoroughly melted. Top with fresh cilantro and sour cream, if desired, before serving. Enjoy.

As for guacamole, here’s everything I’ve learned about making fast, fresh, amazing guac that can take on the best any restaurant has to offer. Best of all, it’s super-quick and easy! Get two ripe Hass avocados, a container of fresh hot salsa, half a sweet onion, a bunch of cilantro, a tomato, scallions, and some Key lemon juice, Key lime juice, or fresh-squeezed lemon or lime juice.

Put half the container of fresh salsa in a bowl. Mince the sweet onion and add it. Chop the cilantro and add it. Chop the scallions and add them. Dice the tomato and add it. Add lots of lemon or lime juice. Mix all well, and add a spalsh of hot sauce (we like Tabasco’s Chipotle Hot Sauce for this) and a dash of salt (we like Trocomare or RealSalt). Stir all well.

Then take two avocados, split them in half lengthwise, and pop out the seeds. Next, cut each avocado half in half, so you have four sections. Now, using nothing more complicated than your fingers, peel off the avocado peel and add it to your compost bucket. Chop the flesh into coarse dice, then mash it with a potato masher until half is mashed and half is still chunky.

Add the avocado to the other ingredients and stir well to mix. It’s essential to make sure the avocado is coated with lemon or lime juice so it won’t brown, so mix well. Now you’re ready to break out the chips and enjoy Cinco de Mayo anytime! Spanish translations of classic works optional.

‘Til next time,




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