Happy Quarantine de Mayo!

Happy Quarantine de Mayo!

Not only is it Cinco de Mayo, it’s Taco Tuesday! Even though we’re social distancing, we can still celebrate the Mexican victory over the French at the Battle of Puebla in 1862 with some delicious Mexican food at home. So make a pitcher of margaritas and get ready to feast!

Mama’s Guacamole from La Playa Maya 

This fresh and easy guacamole from Fort Worth favorite La Playa Maya is so yummy. Full of healthy ingredients, it’s something to keep on hand for both meals and snacks! 

Ingredients 

• 3 ripe avocados
• 1 ounce chopped red onion
• 2 ounces chopped fresh tomatoes
• ½ ounce chopped fresh jalapeño
• ¼ cup chopped fresh cilantro
• Juice of half a lemon
• 1 fluid ounce olive oil
• Salt and granulated garlic to taste

Directions 

Cut the avocados in half, take out the seed, and discard. Spoon out the avocado meat and place in a large, nonreactive mixing bowl. Mash the avocado with a fork or a potato masher into a semi-smooth paste. Fold in the onion, tomatoes, jalapeño, cilantro, and lemon juice. Finish by adding the olive oil, salt, and granulated garlic to taste.  

Jicama-Watermelon Salad

Jicama is a tuber with a beige skin that once removed (with a paring knife) reveals a sweet, crunchy white flesh. It’s great diced or shredded in salads or just cut into spears for a snack.

Ingredients

• 1 large jicama, peeled and diced
• 1 small seedless watermelon, peeled and cut into chunks
• Seeds from 1 pomegranate
• Zest of 1 lime
• Juice of 2 limes
• ¼ bunch cilantro, chopped
• 1 teaspoon salt
• ¼ to ½ chipotle powder

Directions

In a large, nonreactive bowl, combine all the ingredients except the chipotle powder. Refrigerate for an hour. Sprinkle with the chipotle powder and toss before serving. This is a lovely, cool dish for hot summer days. Serves 4 to 6.

Cilantro Marinade

This marinade is great on chicken, pork, beef (it makes amazing fajitas on skirt or flank steak!), and seafood.

Ingredients

• 2 bunches cilantro
• 1 poblano pepper, seeded and roughly chopped
• 4 cloves garlic, smashed and peeled
• Juice of 2 oranges
• Juice of 1 lime
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon Mexican oregano (can substitute regular oregano)
• 1 teaspoon salt
• Freshly ground pepper to taste
• ½ cup olive oil

Directions

Combine all ingredients except olive oil in blender and puree into a paste. With the blender running, slowly add in the olive oil. This also makes a good salad dressing!

Mango Lime Paletas

Paletas are traditional Mexican popsicles and are a great way to get your fruit servings in for the day!

Ingredients

• Flesh from 4 ripe mangoes, diced (you can use frozen mangoes for this, but it won’t be as delicious)
• Juice and zest of 1 lime
• ¼ cup sugar
• Pinch salt

Directions

Combine all ingredients in a blender and blend. Pour the puree into popsicle molds and freeze for at least 4 hours. For more mature tastes, sprinkle the paletas with chili powder before serving!