Wow! I can’t believe that May is already here! The year is flying by and I am trying to keep up!
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Cinco de Mayo is on the horizon and today I am sharing some of my favorite recipes from my heritage! If you have not already guessed, my mother’s side hails from Spain and Mexico and we take our food and drink seriously.
A quick history on why Latin American culture celebrate this day. On May 5, 1862 the Mexican Army was victorious over France at the Battle of Puebla in the Franco-Mexican War. Many people confuse this celebration with Mexican Independence Day which is actually in September.
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Another interesting fact: on May 5, 2020 the day serves as Taco Tuesday and most of the world is impacted by Corona which is a well-known beer manufactured in Mexico. Hmm, if that is not food for thought!
Two of my all time favorites Tex-Mex inspired drinks are the Mexican Martini (originated at Trudy’s in Austin) and the Margarita (originated at Mariano’s in Dallas). I have two delicious recipes that are inspired from those famous drinks.
Mexican Martini
- 2 fluid ounces tequila
- 1 fluid ounce Cointreau liqueur (or any orange liqueur)
- 1-2 fluid ounce lemon lime drink (sprite works well)
- 1 fluid ounce orange juice
- 1/2 lime, juice of
- Optional Ingredients
- 1/2 ounce olive juice
- splash of agave
- For extra spice you can add a splash of jalapeño juice or shake of Tabasco
Directions
Shake all ingredients in a shaker and strain into a glass martini or margarita glass. I prefer salt rimmed glasses. To rim a glass with salt take a lime and rub the entire top of the glass. Then turn glass over and coat with salt that is poured on a plate. Easy easy! Add a stuffed olive to garnish the drink!
Marco Especial (a friend’s recipe)
- 6 ounces of frozen limeade
- 6 ounces of blue agave tequila
- 6 ounces of triple sec
- Ice
- Splash of Cointreau
Directions
Add all ingredients except the Cointreau to a blender. Fill ice to the rim of the blender. Pulse and then blend the ingredients until you get a smooth texture. Pour into salt rimmed or glass and add a splash of Cointreau to the top.
BKR Ranch Water
- Casa Azul Reposado Tequila
- Ice
- 5 lime wedges
- Topo Chico to taste
Directions
Add a shot of tequila to a tall glass. Add lots of ice and the juice (wedges too if preferred) of 5 lime wedges. Top with Topo Chico until you get the perfect taste!
These are so easy to make and taste delicious. I promise you will not be sorry!
Now in terms of food I personally love refried beans, Mexican rice, enchiladas, guacamole, queso and more. I am not going to share all my family recipes, but I will share a Tex-Mex cheese enchilada recipe!
Larry’s Enchiladas
- Corn tortillas
- Wolf brand chili with or without beans
- Yellow onion
- Velveeta Cheese
- Sour Cream (optional)
- Red enchilada sauce
- Shredded Colby jack or fiesta blend cheese (optional)
- Ground beef (optional)
- Canola Oil
Directions
Chop onion into small pieces. You can use raw or can grill/sauté the onion. Shred velveeta block (tip – refrigerate the box to make for easier grading). Add oil to frying pan and warm it. Once warm place individual tortillas in oil and submerge it. Let it warm for 5-10 seconds and then remove and place on paper towel to soak up oil. This helps the tortilla roll and not break. Add 1-2 T of chili to the tortilla, pinch of cheese, dollup of sour cream (if desired), pinch of onion, and roll tortilla. Place tortilla roll closure down in a nonstick or sprayed Pyrex dish and repeat until you get a full dish. Pour red enchilada sauce over tortillas until coated. Top with velveeta cheese and place in 350 degree onion for 25-30 minutes (you want the cheese to melt).
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Serve and enjoy! Hope you try these recipes out. Let me know your thoughts if you do! Have a great weekend!
Hasta Luego,
Vanessa
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