This month we’re keeping it simple and offering you two recipes that complement each other perfectly: margaritas and guacamole. These two Mexican classics are the perfect pair for a flavorful fiesta — and a nod to Cinco de Mayo. In case you’re not familiar: Cinco de Mayo is an annual celebration of the Mexican Army’s victory over the French at the Battle of Puebla on May 5, 1862. It’s one of those funny holidays that’s been turned into an even bigger deal herein the U.S. than in Mexico, probably in some part due to people looking for an excuse to drink tequila. This year it’s sure to draw some extra followers as it happens to fall on a Taco Tuesday.
Even if this year’s Cinco de Mayo fiesta is a small — or even virtual — one, every moment we spend with our loved ones deserves to be celebrated.
This month’s magical combo is all you need to transform an ordinary after- noon into something special. Whether you prefer it creamy or chunky, spicy or mild, guacamole is hands down the most popular dip around. It gets bonus points because avocados are actually good for you, which of course helps to balance out all the tortilla chips.
You’ll definitely need something to wash down all the guac and chips, and, boy, do we have you covered! An ice-cold margarita with a salted rim (always) is perhaps the most refreshing cocktail for a warm Florida evening. Our healthy-ish version skips the store-bought mixes in favor of freshly squeezed citrus and agave nectar. It’s super fresh and dangerously sip-able; we think you’ll agree that it’s hard to stop at one round. Cheers! Or should we say “Salud!”
Guacamole with Chips
Homemade guacamole can be easily modified to suit your individual preference. Like it chunky? Don’t mash the avocado too much. Need more heat? Use extra jalapeno. This recipe is a tried-and-true starting point; don’t be afraid to experiment to find your perfect version of this classic dip.
- 4 ripe Haas avocados
- Juice of 1 lime
- 1/4 cup finely diced red onion
- 2 small Roma tomatoes, diced
- 3 tablespoons fresh cilantro, chopped
- 1 jalapeno pepper, finely diced, with seeds removed
- 2 garlic cloves, minced
- Salt and pepper to taste
- Tortilla chips (for serving)
Cut the avocados in half, remove the pits and scoop the flesh out of their skins into a large bowl. Add the lime juice, then use a fork to gently mash the avocados to the desired consistency (chunky or smooth). Add the onion, tomatoes, cilantro, jalapeno pepper and garlic, and stir everything together until well combined. Season with salt and pepper to taste. Transfer to a serving bowl and serve immediately alongside a large bowl of tortilla chips.