First, a selection of drinks that are quite easy to make.
Cilantro & Jalapeño Margarita
Click here to see the recipe
Blackberry Thyme Margaritas
Click here for the recipe
Chocolate Margarita, interesting combination of white tequila and kahlua, with chocolate syrup
Click here for the recipe
Peach and Black Pepper Margarita
Click here for the recipe
For those who are not found of Tequila, here are a couple of cocktails made with white or red wine
White Wine and Peach Sangria
Click here for the recipe
Mexican Fruit Sangria
Click here to see the recipe
Cheese Tamales
Click here to view the recipe
Beef and Cheese Enchiladas
Easy recipe via this link
Light and fresh tasting with these Fish Tacos
Click here for the recipe
A zesty salsa with this Mango Pico de Gallo
Click here for the recipe
Healthy Five Layer Dip
Click here for the recipe
Sweet Plantain Balls
Recipe
Authentic Guacamole
Recipe
Cornbread Piled with Carnitas
Recipe
To end this post, here are some yummy desserts
Orange-Infused Flan
Servings: 12
Note: Adapted from La Golondrina Cafe. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.
3/4 cup sugar
Juice of 1 orange, about 1/2 cup
5 eggs
2 1/2 (14-ounce) cans condensed milk
1 1/2 (12-ounce) cans evaporated milk
1 3/4 cups milk
1 tablespoon amaretto
1 tablespoon vanilla
1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.
2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.
3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.
Leche Flan with Candied Lime Peels
Recipe
Mexican Chocolate Cake
Recipe
Tres Leches Cake
Recipe
Horchata to clean the palate
Recipe
Agua de Sandia
Recipe
Chocolate Margarita, interesting combination of white tequila and kahlua, with chocolate syrup
Peach and Black Pepper Margarita
For those who are not found of Tequila, here are a couple of cocktails made with white or red wine
White Wine and Peach Sangria
Mexican Fruit Sangria
Can't drink on an empty stomach!! For the main course, a selection of tapas and dishes from Latin America.
Char-grilled Grouper Ceviche with Lobster
SERVES FOUR
INGREDIENTS
- 600g grouper tenderloin
- 600g lobster tails
- 40g chopped coriander
- 40g chopped spring onion
- 200ml lemon juice
- Salt
- 1 cup Chicha de Jora (can be replaced with a dry white wine, with low alcohol content)
- 3 tablespoons Peruvian yellow chilli (a paste based on blended yellow chilli pepper and vegetable oil)
- 15g chopped Limo chilli
- 12 green corn leaves
PREPARATION
Dice the grouper tenderloin into 2cm cubes, season and dice lobster tails separately. Add the blended yellow chilli, chopped coriander leaves and spring onions. Add the lemon juice, white wine (or Chicha de Jora) and set aside.
Wash the corn leaves in very hot water to soften, and lay over a char-grill at a high heat. Pour the chilli, coriander and spring onion preparation over the leaves and cook for 5-8 minutes.
Season with chopped Limo chilli and serve immediately.
Courtesy of Hector Solis from FIESTA.http://www.restaurantfiestagourmet.com/inicio-html.html
Beef and Cheese Enchiladas
Light and fresh tasting with these Fish Tacos
A zesty salsa with this Mango Pico de Gallo
Healthy Five Layer Dip
Sweet Plantain Balls
Authentic Guacamole
Cornbread Piled with Carnitas
To end this post, here are some yummy desserts
Orange-Infused Flan
La Golondrina Cafe's flan
Total time: About 2 1/2 hours, plus chilling time for the flanServings: 12
Note: Adapted from La Golondrina Cafe. The restaurant serves its flan with a sprinkling of dried cranberries, toasted pecans, whipped cream and an optional strawberry sauce.
3/4 cup sugar
Juice of 1 orange, about 1/2 cup
5 eggs
2 1/2 (14-ounce) cans condensed milk
1 1/2 (12-ounce) cans evaporated milk
1 3/4 cups milk
1 tablespoon amaretto
1 tablespoon vanilla
1. In a medium, heavy-bottom saucepan, combine the sugar with the orange juice and one-fourth cup water. Bring to a boil, stirring occasionally until the sugar is completely dissolved. Continue to cook until the sugar caramelizes and turns an amber color, then remove from the heat and immediately pour into a 13-by-9-inch glass baking dish and allow to cool to room temperature.
2. Heat the oven to 300 degrees. In a large bowl, whisk together the eggs, then whisk in the condensed, evaporated and regular milks. Whisk in the amaretto and vanilla, and then pour the flan base into the baking dish.
3. Place the dish inside a large roasting pan (the roasting pan must be big enough so that there is a 1-inch clearance on all sides) and fill it with enough hot water so that it comes halfway up the side of the glass baking dish. Place the pan in the oven and cook 1 1/2 to 2 hours, until a knife inserted near the center of the flan comes out clean. Remove the flan from the water bath and allow to cool, then place in the refrigerator, loosely covered, to chill until cold, preferably overnight. Invert onto a platter and serve immediately.
Via LA Times
Leche Flan with Candied Lime Peels
Mexican Chocolate Cake
Tres Leches Cake
Horchata to clean the palate
Agua de Sandia
Happy Cinco de Mayo!!!
All images and links are courtesy of Gojee.
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